The research findings from final year project of a Year 4 Food Science and Technology (FST) student Liu Jiaxu has been published in Food Chemistry, one of top journals (ranks as 6/255) in the field of Agricultural and Biological Sciences. Food Chemistry is Quartile 1 journal in the area of both Food Science and Analytical Chemistry with an impact factor of 4.946.
Liu Jiaxu
The corresponding author of this paper, Programme Director of FST Prof Xu Baojun, is the supervisor of the first author’s final year project. Under the supervision of Prof Xu, FST undergraduate students have published 36 SCI papers with their names as the first authors. Among these SCI papers, six papers were published in Food Chemistry.
The paper titled ‘A comparative study on texture, gelatinization, retrogradation and potential food application of binary gels made from selected starches and edible gums’ was published in the latest issue of Food Chemistry in 2019. Jiaxu and Prof Xu reported the effects of the addition of edible gums on texture, gelatinization and retrogradation of selected starches.
The paper publications promoted FST students to obtain their desired postgraduate study offers from oversea top universities in Canada, Australia, USA and Saudi Arabia. Some of FST students obtained PhD study opportunities with full scholarships due to paper publications and solid research training during their undergraduate study at UIC.
Students Wu Tong (right) and Liu Jiaxu with Prof Xu Baojun (middle)
Editors: Samuel Burgess, Deen He, Marissa Furney
(from DST-FST)
