Qiang Liu

About him:

Dr. Qiang Liu is a research scientist and principal investigator at Guelph Research and Development Centre, Agriculture & Agri-Food Canada. He has been an adjunct associate professor at McMaster University since 2006 and is also an associate graduate faculty member at three departments at University of Guelph to serve as a graduate advisory and/or examination committee member. As an authority on starch, food and bioplastic, Dr. Liu was frequently asked to review a research proposal by various national and international funding agencies. He was a stream leader of the BioPotato network (the Canadian network for potato-based bioproducts). Dr. Liu leads a team to develop new uses for starch, fiber and protein as well as other agriculture byproducts. He has published more than 130 research papers and review articles in peer-reviewed journals and book chapters since 2000. Dr. Liu received his Ph.D. in Food Science and Technology at Laval University, Canada and obtained a B.Eng. and an M.Eng. in Polymer from East China University of Science and Technology, China.

About his talk:

“Development of novel gluten-free pea bread”

In this presentation, we will discuss pea bread (gluten-free) with different starch digestibility obtained by roasted pea flour/starch and starch-entrapped microbeads. We will also present several discoveries: encapsulation largely increased SDS and RS fractions with dependence on starch materials, entrapped starch had low release to simulated gastric, intestinal and colonic fluids, and bread incorporating starch-entrapped microbeads showed enhanced SDS and RS fractions.