Xue Zhao

My project is to investigate the amylopectin fine structure and the effect of genetic modification on the amylopectin structure of starch from potato tubers. This will serve as a necessary basis for understanding the relationships between amylopectin structure and functional properties of potato starch. Enzymic hydrolysates of the samples are analyzed mainly by Chromatographic methods, such as High-Performance Size-Exclusion (HPSEC) system coupled with absorbance, refractive index (RI) and multiple-angle laser light scattering detectors, and High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection (HPAEC-PAD).

2012-2015, Master in Animal Science at Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences, Uppsala, Sweden.
Thesis title: Content of macro- and micro minerals in wrapped forages for horses

2006-2010, Bachelor of Agriculture in Animal Science, Northwest Agriculture and Forest University, Yangling, China

Zhao, X. et al. (2021). Amylose starch with no detectable branching developed through DNA-free CRISPR-Cas9 mediated mutagenesis of two starch branching enzymes in potato. Scientific Reports.

Zhao, X.*, Andersson, M., & Andersson, R. (2020). A simplified method of determining the internal structure of amylopectin from barley starch without amylopectin isolation. Carbohydrate Polymers.

Zhao, X.*, Andersson, M., & Andersson, R. (2018). Resistant starch and other dietary fiber components in tubers from a high-amylose potato. Food Chemistry.

Zhao, X.*, Vazquez-Gutierrez, J. L., Johansson, D. P., Landberg, R., & Langton, M. (2016). Yellow Mealworm Protein for Food Purposes - Extraction and Functional Properties. Plos One, 11(2).

Zhao, X., & Muller, C. E.* (2015). Macro- and micromineral content of wrapped forages for horses. Grass and Forage Science, 71(2), 195-207.