Emeritus Professor Les Copeland

BSc PhD Grad Dip AICD
Emeritus Professor
Sydney Institute of Agriculture
School of Life and Environmental Sciences

Member of Sydney Institute of Agriculture

C81 - ATP - The Biomedical Building
The University of Sydney

Telephone +61 2 8627 1017

Biographical details

Les Copeland is Emeritus Professor of Agriculture with research interests on food chemistry, structure-function relationships of food starches, genotype and environmental effects on cereal grain quality, the use of starch as an archaeological tool and the origins of the human diet. His research has resulted in over 120 peer-reviewed publications and 34 PhD completions. He is a member of the Research Advisory Committee of the Australian Farm Institute, President of the University of Sydney Association of Professors, and Editor-in-Chief of the scientific journals Cereal Chemistry and Agriculture. He is a former Dean of Agriculture, and was the Foundation President of the Australian Council of Deans of Agriculture. He holds BSc and PhD degrees in Biochemistry from the University of Sydney and is a Graduate of the Australian Institute of Company Directors. Les held research appointments at Yale University, the University of Buffalo and the University of California, Davis in the USA, and at the Australian National University. He is a Fulbright Alumnus and the recipient of an Excellence in Teaching Award from the American Association of Cereal Chemists-International.

Research interests

Les is interested in the chemistry and biochemistry of foods and food plants. The main themes of his current research are: the structure, function and nutritional properties of food starches; genotype by growth environment effects on the quality and nutritional value of agricultural products; starch as an archaeological tool and the origins of the human diet. His research has resulted in over 120 peer-reviewed publications.

Themes

Plant biology and production; Food and nutrition

Selected grants

2014

  • Making the most of every opportunity: Innovative solutions for the Australian food industry in the 21st century; Dehghani F, Kavanagh J, Barton G, Langrish T, Gomes V, Fletcher D, Abbas A, Downard K, Dong Q, Raubenheimer D, McConchie R, Copeland L, Phan-Thien K, Arab-Tehrany E, Regtop H, Lang T, Ryan D, Wright G, Ling L, Cuthbertson A, Heatley R, Adil Q, Challacombe B, Simonetta M, Norman K; Australian Research Council (ARC)/Industrial Transformation Training Centres (ITTC).

2013

  • An automated 3D electron microscopy imaging system comprising a 3View2 and field-emission scanning electron microscope; Liu Z, Chen M, Copeland L, Crawford J, Langrish T, Li Q, Mai Y, Overall R, Weiss A, Ye L; DVC Research/Equipment Grant.

2012

  • The origins of agriculture and evolution of the human diet; Copeland L, Collins M, Hardy K; Office of Global Engagement/IPDF Grant.

2009

  • Structural and functional analyses of C-type starch granules and interactions bewteen amylopectin and suitable ligand molecules and application for retention of aroma compounds; Wang S, Wang S, Copeland L; DVC Research/Postdoctoral Research Fellowship Scheme.
  • Environmental influences on the internal structure of wheat starch granules; Copeland L; Australian Institute of Nuclear Science and Engineering (AINSE)/Awards.

2008

  • Commercial and High Quality Cultivars of Root and Tuber Crops for Processing Purpose in the Northern and Central Vietnam; Copeland L; Australian Agency for International Development (AUSAID)/Capacity-building for Agriculture and Rural Development (CARD) in Vietnam.
  • Travel Award - Jaroslav Blazek to attend the 58th Australian Cereal Chemistry Conference; Copeland L, Blazek J; Grains Research and Development Corporation (GRDC)/Travel Support.
  • High-Resolution Field Emission Scanning Electron Microscopy (FESEM) Platform for Characterisation at the Nanometre-Level; Cairney J, Ringer S, Braet F, Ferry M, Sorrell C, Ye L, Ruys A, Barton G, Harris A, Ranzi G, Eggleton B, Grillet C, Mckenzie D, Lay P, Masters A, Parker A, Overall R, Weiss A, Murphy C, Ramzan I, Copeland L, Potts D; Australian Research Council (ARC)/Linkage Infrastructure, Equipment and Facilities (LIEF).
  • High Resolution Field Emission Scanning Electron Microscopy (FESEM) Platform for Characterisation at; Ringer S, Barton G, Ramzan I, Copeland L, Potts D, Braet F, Grillet C, Lay P, Murphy C, Cairney J, Ferry M, Eggleton B, McKenzie D, Masters A, Parker A, Overall R, Weiss A, Ruys A, Sorrell C, Ye L, Harris A, Ranzi G; Australian Research Council (ARC)/Linkage Infrastructure, Equipment and Facilities (LIEF).

2007

  • Sustainability of grazing systems in the Monaro; Copeland L; John & Betty Casey Research Trust/Research Bequest.
  • Climate controlled physical containment 2 (PC2) and pathogen/insect contained glasshouse facility; Day D, Guest D, Warren C, Simpson S, Kennedy I, Overall R, Smith P, McArthur C, Mansfield S, Gardiner J, McConchie R, Copeland L, Kecskes M; Australian Research Council (ARC)/Linkage Infrastructure, Equipment and Facilities (LIEF).

2006

  • 3320 Studies Of The Internal Structure Of Wheat Starch Granules; Copeland L; Australian Institute of Nuclear Science and Engineering (AINSE)/Awards.
  • Varietal Influences In Wheat Starch On Formation And Properties Of Starch-Lipid Complexes; Copeland L; Value Added Wheat Cooperative Research Centre/Value Added Wheat CRC.

2005

  • Parent: CRC Cotton (2006) / # 7608 / Cotton Catchment Communities CRC Ltd / (Developing from an; Quartararo N, Dolan N, Cox J, Fulton G, Copeland L, Odeh I, Winkler P, Hirst T; Cotton Catchment Communities CRC/License Agreement.

2003

  • Project 2.2.10 Analysis of starch lipid complexes; Ellis A, Copeland L; Value Added Wheat Cooperative Research Centre/Research Grants.

2002

  • Impact of salinity on microbial diversity in cotton soils; Copeland L; CottonInfo/Cooperative Research Centres.

2001

  • CRC 2000 - Value added wheat (CRC VAW); Siddle D, Copeland L, Sen P.

2000

  • US 281 "Glycation of proteins as a cause of deterioration of wheat during storage; Copeland L.
  • Development of an enzyme-based test kit for management of sulfonylurea herbicide residues; Copeland L, Kennedy I; Grains Research and Development Corporation (GRDC)/Research Grants.
  • Key Centre for Polymer Colloids; Gilbert R, Copeland L, Davis T; Australian Research Council (ARC)/Key Centres for Teaching and Research.
  • Plant starch/lipid interactions; Copeland L; CSIRO Division of Plant Industry/Research Support.
  • Cotton Soil Health: influence on cotton root diseases; Copeland L; CottonInfo/Cooperative Research Centres.
  • Glycation of proteins as a cause of deterioration of wheat during storage; Copeland L; Grains Research and Development Corporation (GRDC)/Research Grants.
  • Development of an improved technique for stabilizing rhizobia for use in seed inoculation; Copeland L, Hawkett B; Australian Research Council (ARC)/Small Grants.

1999

  • IP review of new GRDC Research Agreements- US279, US281, US283, US284, US285, US286, US287.; Siddle D, Deverall B, Copeland L, Marshall D, Downey N, O'Brien L, Stoddard F, Raham R, Ha P.

Selected publications

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Journals

  • Radini, A., Nikita, E., Buckley, S., Copeland, L., Hardy, K. (2017). Beyond food: The multiple pathways for inclusion of materials into ancient dental calculus. American Journal of Physical Anthropology, 162, 71-83. [More Information]
  • Hardy, K., Radini, A., Buckley, S., Blasco, R., Copeland, L., Burjachs, F., Girbal, J., Yll, R., Carbonell, E., de Castro, J. (2017). Diet and environment 1.2 million years ago revealed through analysis of dental calculus from Europe's oldest hominin at Sima del Elefante, Spain. The Science of Nature - Naturwissenschaften, 104(2), 1-5. [More Information]
  • Wang, S., Li, T., Wang, S., Copeland, L. (2017). Effects of hydrothermal-alkali and freezing-thawing pre treatments on modification of corn starch with octenyl succinic anhydride. Carbohydrate Polymers, 175, 361-369. [More Information]
  • Guo, P., Yu, J., Wang, S., Wang, S., Copeland, L. (2017). Effects of particle size and water content during cooking on the physicochemical properties and in vitro starch digestibility of milled durum wheat grains. Food Hydrocolloids, In Press, 1-10. [More Information]
  • Wang, S., Yu, J., Xin, Q., Wang, S., Copeland, L. (2017). Effects of starch damage and yeast fermentation on acrylamide formation in bread. Food Control, 73, 230-236. [More Information]
  • Nhan, M., Copeland, L. (2017). Genotype and environment effects on the susceptibility of wheat starch to amylolysis. Starch/Starke, 69, 1-9. [More Information]
  • Wang, J., Zhu, H., Li, S., Wang, S., Wang, S., Copeland, L. (2017). Insights into structure and function of high pressure-modified starches with different crystalline polymorphs. International Journal of Biological Macromolecules, 102, 414-424. [More Information]
  • Wang, S., Zheng, M., Yu, J., Wang, S., Copeland, L. (2017). Insights into the Formation and Structures of Starch-Protein-Lipid Complexes. Journal of Agricultural and Food Chemistry, 65, 1960-1966. [More Information]
  • Wang, S., Li, P., Zhang, T., Yu, J., Wang, S., Copeland, L. (2017). In�vitro starch digestibility of rice flour is not affected by method of cooking. LWT - Food Science and Technology, 84, 536-543. [More Information]
  • Wang, S., Wang, S., Liu, L., Wang, S., Copeland, L. (2017). Structural Orders of Wheat Starch Do Not Determine the In Vitro Enzymatic Digestibility. Journal of Agricultural and Food Chemistry, 65, 1697-1706. [More Information]
  • Wang, S., Li, P., Zhang, T., Wang, S., Copeland, L. (2017). Trypsin and chymotrypsin are necessary for in vitro enzymatic digestion of rice starch. RSC Advances, 7(7), 3660-3666. [More Information]
  • Wang, S., Zhang, X., Wang, S., Copeland, L. (2016). Changes of multi-scale structure during mimicked DSC heating reveal the nature of starch gelatinization. Scientific Reports, 6, 1-9. [More Information]
  • Hardy, K., Radini, A., Buckley, S., Sarig, R., Copeland, L., Gopher, A., Barkai, R. (2016). Dental calculus reveals potential respiratory irritants and ingestion of essential plant-based nutrients at Lower Palaeolithic Qesem Cave Israel. Quaternary International, 398, 129-135. [More Information]
  • Nhan Minh, T., Copeland, L. (2016). Effect of variety and growing environment on pasting and thermal properties of wheat starch. Starch/Starke, 68(5-6), 436-445. [More Information]
  • Wang, S., Sun, Y., Wang, J., Wang, S., Copeland, L. (2016). Molecular disassembly of rice and lotus starches during thermal processing and its effect on starch digestibility. Food & Function, 7(2), 1188-1195. [More Information]
  • Wang, S., Li, C., Zhang, X., Copeland, L., Wang, S. (2016). Retrogradation enthalpy does not always reflect the retrogradation behavior of gelatinized starch. Scientific Reports, 6, 1-10. [More Information]
  • Singh, A., Guest, D., Copeland, L. (2015). Associations Between Glucosinolates, White Rust and Plant Defense Activators in Brassica Plants: A Review. International Journal of Vegetable Science, 21(3), 297-313. [More Information]
  • Wang, S., Copeland, L. (2015). Effect of acid hydrolysis on starch structure and functionality: a review. Critical Reviews in Food Science and Nutrition, 55(8), 1081-1097. [More Information]
  • Nhan, M., Copeland, L. (2015). Effects of genotype and growing locations on properties of wheat starch gels. International Journal of Food Science and Technology, 50(9), 1945-1952. [More Information]
  • Liu, C., Wang, S., Copeland, L., Wang, S. (2015). Physicochemical properties and in vitro digestibility of starches from field peas grown in China. LWT - Food Science and Technology, 64(2), 829-836. [More Information]
  • Wang, S., Li, C., Copeland, L., Niu, Q., Wang, S. (2015). Starch Retrogradation: A Comprehensive Review. Comprehensive Reviews in Food Science and Food Safety (CRFSFS), 14(5), 568-585. [More Information]
  • Hardy, K., Brand-Miller, J., Brown, K., Thomas, M., Copeland, L. (2015). The importance of dietary carbohydrate in human evolution. The Quarterly Review of Biology, 90(3), 251-268. [More Information]
  • Ek, K., Wang, S., Copeland, L., Brand-Miller, J. (2014). Discovery of a low-glycaemic index potato and relationship with starch digestion in vitro. British Journal of Nutrition, 111(4), 699-705. [More Information]
  • Nhan Minh, T., Copeland, L. (2014). Effects of Growing Environment on Properties of Starch from Five Australian Wheat Varieties. Cereal Chemistry, 91(6), 587-594. [More Information]
  • Hasniza, N., Copeland, L., Wilkes, M. (2014). Globulin Expression in Grain of Australian Hard Wheat Cultivars Is Affected by Growth Environment. Cereal Chemistry, 91(2), 159-168. [More Information]
  • Hasniza, N., Wilkes, M., Uthayakumaran, S., Copeland, L. (2014). Growth Environment Influences Grain Protein Composition and Dough Functional Properties in Three Australian Wheat Cultivars. Cereal Chemistry, 91(2), 169-175. [More Information]
  • Wang, S., Li, C., Yu, J., Copeland, L., Wang, S. (2014). Phase transition and swelling behaviour of different starch granules over a wide range of water content. LWT - Food Science and Technology, 59(2), 597-604. [More Information]
  • Ek, K., Wang, S., Brand-Miller, J., Copeland, L. (2014). Properties of starch from potatoes differing in glycemic index. Food & Function, 5(10), 2509-2515. [More Information]
  • Wang, S., Hassani, M., Crossett, B., Copeland, L. (2013). Extraction and identification of internal granule proteins from waxy wheat starch. Starch/Starke, 65(1-2), 186-190. [More Information]
  • Wang, S., Copeland, L. (2013). Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review. Food & Function, 4(11), 1564-1580. [More Information]
  • Wang, S., Copeland, L. (2012). Effect of alkali treatment on structure and function of pea starch granules. Food Chemistry, 135(3), 1635-1642. [More Information]
  • Uthayakumaran, S., Tanner, R., Dai, S., Qi, F., Newberry, M., Wrigley, C., Copeland, L. (2012). Genotype-based Stability of Dough Quality in Wheat from Different Growth Environments. Journal of Agricultural Science, 4(7), 41-50. [More Information]
  • Ek, K., Brand-Miller, J., Copeland, L. (2012). Glycemic effect of potatoes. Food Chemistry, 133, 1230-1240. [More Information]
  • Wang, S., Copeland, L. (2012). Nature of thermal transitions of native and acid-hydrolysed pea starch: Does gelatinization really happen? Carbohydrate Polymers, 87(2), 1507-1514. [More Information]
  • Hardy, K., Buckely, S., Collins, M., Estalrrich, A., Brothwell, D., Copeland, L., García-Tabernero, A., García-Vargas, S., de la Rasilla, M., Lalueza-Fox, C., et al (2012). Neanderthal medics? Evidence for food, cooking, and medicinal plants entrapped in dental calculus. The Science of Nature - Naturwissenschaften, 99(8), 617-626. [More Information]
  • Wang, S., Copeland, L. (2012). New insights into loss of swelling power and pasting profiles of acid hydrolysed starch granules. Starch/Starke, 64(7), 538-544. [More Information]
  • Wang, S., Blazek, J., Gilbert, E., Copeland, L. (2012). New insights on the mechanism of acid degradation of pea starch. Carbohydrate Polymers, 87(3), 1941-1949. [More Information]
  • Wang, S., Copeland, L. (2012). Phase transitions of pea starch over a wide range of water content. Journal of Agricultural and Food Chemistry, 60(25), 6439-6446. [More Information]
  • Collins, M., Copeland, L. (2011). Ancient starch: Cooked or just old? Proceedings of the National Academy of Sciences of the United States of America (PNAS), 108(22), E145-E145. [More Information]
  • Blazek, J., Gilbert, E., Copeland, L. (2011). Effects of monoglycerides on pasting properties of wheat starch after repeated heating and cooling. Journal of Cereal Science, 54(1), 151-159. [More Information]
  • Wang, S., Sharp, P., Copeland, L. (2011). Structural and functional properties of starches from field peas. Food Chemistry, 126, 1546-1552. [More Information]
  • Blazek, J., Copeland, L. (2010). Amylolysis of wheat starches. I. Digestion kinetics of starches with varying functional properties. Journal of Cereal Science, 51(3), 265-270. [More Information]
  • Blazek, J., Copeland, L. (2010). Amylolysis of wheat starches. II. Degradation patterns of native starch granules with varying functional properties. Journal of Cereal Science, 52, 295-302. [More Information]
  • Wilson, J., Hardy, K., Allen, R., Copeland, L., Wrangham, R., Collins, M. (2010). Automated classification of starch granules using supervised pattern recognition of morphological properties. Journal of Archaeological Science, 37(3), 594-604. [More Information]
  • Salman, H., Copeland, L. (2010). Effect of repeated heating and cooling cycles on the pasting properties of starch. Journal of Cereal Science, 51(1), 105-109. [More Information]
  • Wilkes, M., Seung, D., Levavasseur, G., Trethowan, R., Copeland, L. (2010). Effects of Soil Type and Tillage on Protein and Starch Quality in Three Related Wheat Genotypes. Cereal Chemistry, 87(2), 95-99. [More Information]
  • Copeland, L., Wilkes, M. (2010). The potential for proteomics in cereal science. CAB Reviews, 5, 1-9. [More Information]
  • Blazek, J., Copeland, L. (2009). Effect of monopalmitin on pasting properties of wheat starches with varying amylose content. Carbohydrate Polymers, 78, 131-136. [More Information]
  • Copeland, L., Blazek, J., Salman, H., Tang, C. (2009). Form and functionality of starch. Food Hydrocolloids, 23(6), 1527-1534. [More Information]
  • Mak, Y., Willows, R., Roberts, T., Wrigley, C., Sharp, P., Copeland, L. (2009). Germination of Wheat: A Functional Proteomics Analysis of the Embryo. Cereal Chemistry, 86(3), 281-289. [More Information]
  • Copeland, L. (2009). Grain Quality and Food Security. Advances in Food, Hospitality and Tourism (AFHT), 1(1), 1-13.
  • Hardy, K., Blakeney, A., Copeland, L., Kirkham, J., Wrangham, R., Collins, M. (2009). Starch granules, dental calculus and new perspectives on ancient diet. Journal of Archaeological Science, 36(2), 248-255. [More Information]
  • Blazek, J., Salman, H., Rubio, A., Gilbert, E., Hanley, T., Copeland, L. (2009). Structural characterization of wheat starch granules differing in amylose content and functional characteristics. Carbohydrate Polymers, 75, 705-711. [More Information]
  • Salman, H., Blazek, J., Lopez-Rubio, A., Gilbert, E., Hanley, T., Copeland, L. (2009). Structure-function relationships in A and B granules from wheat starches of similar amylose content. Carbohydrate Polymers, 75(3), 420-427. [More Information]
  • Pratley, J., Copeland, L. (2008). Graduate Completions in Agriculture and Related Degrees from Australian Universities, 2001-2006. Farm Policy Journal, 5(3), 1-11.
  • McCleary, B., Blakeney, A., Copeland, L., Caldwell, R. (2008). Obituary - Norman Keith Matheson. Journal of Cereal Science, 48, 563-564.
  • Blazek, J., Copeland, L. (2008). Pasting and swelling properties of wheat flour and starch in relation to amylose content. Carbohydrate Polymers, 71, 380-387. [More Information]
  • Wilkes, M., Copeland, L. (2008). Storage of Wheat Grains at Elevated Temperatures Increases Solubilization of Glutenin Subunits. Cereal Chemistry, 85(3), 335-338. [More Information]
  • Tang, C., Copeland, L. (2007). Analysis of complexes between lipids and wheat starch. Carbohydrate Polymers, 67(1), 80-85. [More Information]
  • Salman, H., Copeland, L. (2007). Effect of storage on fat acidity and pasting characteristics of wheat flour. Cereal Chemistry, 84(6), 600-606. [More Information]
  • Tang, C., Copeland, L. (2007). Investigation of starch retrogradation using atomic force microscopy. Carbohydrate Polymers, 70(1), 1-7. [More Information]
  • Mak, Y., Skylas, D., Willows, R., Connolly, A., Cordwell, S., Wrigley, C., Sharp, P., Copeland, L. (2006). A proteomic approach to the identification and characterisation of protein composition in wheat germ. Functional and Integrative Genomics, 6(4), 322-337. [More Information]
  • Mak, Y., Skylas, D., Willows, R., Connolly, A., Cordwell, S., Wrigley, C., Sharp, P., Copeland, L. (2006). A proteomic approach to the identification and characterisation of protein composition in wheat germ. Functional and Integrative Genomics, 6(4), 322-337. [More Information]
  • Mak, Y., Willows, R., Roberts, T., Wrigley, C., Sharp, P., Copeland, L. (2006). Black Point is associated with reduced levels of stress, disease- and defence-related proteins in wheat grain. Molecular Plant Pathology, 7(3), 177-189. [More Information]
  • Dang, J., Braet, F., Copeland, L. (2006). Nanostructural analysis of starch components by atomic force microscopy. Journal of Microscopy, 224(2), 181-186. [More Information]
  • Kitahara, K., Copeland, L. (2004). A Simple Method for Fractionating Debranched Starch Using a Solid Reversed-Phase Cartridge. Journal of Cereal Science, 39(1), 91-98. [More Information]
  • Dang, J., Copeland, L. (2004). Genotype and Environmental Influences on Pasting Properties of Rice Flour. Cereal Chemistry, 81(4), 486-489.
  • Banu, N., Singh, B., Copeland, L. (2004). Soil Microbial Biomass And Microbial Biodiversity In Some Soils From New South Wales, Australia. Australian Journal of Soil Research, 42(7), 777-782. [More Information]
  • Dang, J., Copeland, L. (2004). Studies Of The Fracture Surface Of Rice Grains Using Environmental Scanning Electron Microscopy. Journal of the Science of Food and Agriculture, 84(7), 707-713. [More Information]
  • Dang, J., Copeland, L. (2003). Imaging rice grains using atomic force microscopy. Journal of Cereal Science, 37(2), 165-170. [More Information]
  • Tabrett, C., Copeland, L. (2002). Enzymes of Malate Metabolism in Mesorhizobium ciceri CC 1192. Canadian Journal of Microbiology, 48(4), 279-284. [More Information]
  • Skylas, D., Cordwell, S., Hains, P., Larsen, M., Basseal, D., Walsh, B., Blumenthal, C., Rathmell, W., Copeland, L., Wrigley, C. (2002). Heat Shock of Wheat During Grain Filling: Proteins Associated with Heat-tolerance. Journal of Cereal Science, 35(2), 175-188. [More Information]
  • Dang, J., Copeland, L. (2002). Imaging Rice Grains Using Atomic Force Microscopy. Journal of Cereal Science, 37(2), 165-170.
  • Feng, L., Roughley, R., Copeland, L. (2002). Morphological Changes of Rhizobia in Peat Cultures. Applied and Environmental Microbiology, 68(3), 1064-1070. [More Information]
  • Lien, L., Fellows, C., Copeland, L., Hawkett, B., Gilbert, R. (2002). Water-Binding and Oxygen Permeability in Poly(vinyl alcohol) Films. Australian Journal of Chemistry, 55(8), 507-512. [More Information]
  • Skylas, D., Copeland, L., Rathmell, W., Wrigley, C. (2001). The wheat-grain proteome as a basis for more efficient cultivar identification. Proteomics, 1(12), 1542-1546.
  • Clune, T., Copeland, L. (2001). Uptake of aluminum by intact canola seedlings. Communications in Soil Science and Plant Analysis, 32(17&18), 2819-2829.
  • Skylas, D., Mackintosh, J., Cordwell, S., Basseal, D., Walsh, B., Harry, J., Blumenthal, C., Copeland, L., Wrigley, C., Rathmell, W. (2000). Proteome Approach to the Characterisation of Protein Composition in the Developing and Mature Wheat-grain Endosperm. Journal of Cereal Science, 32, 169-188. [More Information]
  • Copeland, L., Quinnell, R., Day, D. (1989). Malic Enzyme Activity in Bacteroids from Soybean Nodules. Microbiology, 135, 2005-2011.

Conferences

  • Blazek, J., Copeland, L. (2008). Amylolysis of wheat starches in relation to amylose content. 58th Australian Cereal Chemistry Conference, Australia: AACC DownUnder Section.
  • May, N., Batey, I., Miskelly, D., Copeland, L. (2008). Effect of bread improvers on some genotypes varying in HMW-GS composition. 58th Australian Cereal Chemistry Conference, Australia: AACC DownUnder Section.
  • Salman, H., Copeland, L. (2008). Pasting properties of starch and starch-lipid complexes using the rapid visco analyser. 58th Australian Cereal Chemistry Conference, Australia: AACC DownUnder Section.
  • May, N., Batey, I., Miskelly, D., Copeland, L. (2007). Effect of bread improvers on white pan bread quality in the rapid dough breadmaking system. 57th Australian Cereal Chemistry Conference (Cereals 2007), Melbourne, Australia: Cereal Chemistry Division, Royal Australian Chemical Insititute.
  • Salman, H., Copeland, L. (2007). Effect of repeated heating and cooling cycles on the pasting properties of starch. 57th Australian Cereal Chemistry Conference (Cereals 2007), Melbourne, Australia: Cereal Chemistry Division, Royal Australian Chemical Insititute.
  • Blazek, J., Copeland, L. (2007). Pasting properties of wheat starch as a result of starch chemical composition and molecular structure. 57th Australian Cereal Chemistry Conference (Cereals 2007), Melbourne, Australia: Cereal Chemistry Division, Royal Australian Chemical Insititute.
  • Tang, C., Copeland, L. (2004). Analysis Of Starch-Lipid Complexes By Rva. 54th Australian Cereal Chemistry Conference and 11th Wheat Breeders Assembly, North Melbourne, Vic.: Cereal Chemistry Division, Royal Australian Chemical Insititute.
  • Banu, N., Singh, B., Copeland, L. (2004). Influence Of Copper On Soil Microbial Biomass And Biodiversity In Some NSW Soils. Supersoil 2004, the 3rd Joint Conference of Australian and New Zealand Soil Science Societies, Sydney, Australia: The Regional Institute Ltd.
  • Miskelly, D., Rittau, A., Wrigley, C., Copeland, L., Batey, I. (2004). The Effect of Heat Shock on Dough Properties as Determined by the SDS Sedimentation Test. 54th Australian Cereal Chemistry Conference and 11th Wheat Breeders Assembly, North Melbourne, Vic.: Cereal Chemistry Division, Royal Australian Chemical Insititute.
  • Rahman, A., Copeland, L., Bekes, F. (2003). Glycation of proteins in wheat flour and grains under different storage regimes. 53rd Australian Cereal Chemistry Conference, Melbourne: Cereal Chemistry Division, Royal Australian Chemical Insititute.

2017

  • Radini, A., Nikita, E., Buckley, S., Copeland, L., Hardy, K. (2017). Beyond food: The multiple pathways for inclusion of materials into ancient dental calculus. American Journal of Physical Anthropology, 162, 71-83. [More Information]
  • Hardy, K., Radini, A., Buckley, S., Blasco, R., Copeland, L., Burjachs, F., Girbal, J., Yll, R., Carbonell, E., de Castro, J. (2017). Diet and environment 1.2 million years ago revealed through analysis of dental calculus from Europe's oldest hominin at Sima del Elefante, Spain. The Science of Nature - Naturwissenschaften, 104(2), 1-5. [More Information]
  • Wang, S., Li, T., Wang, S., Copeland, L. (2017). Effects of hydrothermal-alkali and freezing-thawing pre treatments on modification of corn starch with octenyl succinic anhydride. Carbohydrate Polymers, 175, 361-369. [More Information]
  • Guo, P., Yu, J., Wang, S., Wang, S., Copeland, L. (2017). Effects of particle size and water content during cooking on the physicochemical properties and in vitro starch digestibility of milled durum wheat grains. Food Hydrocolloids, In Press, 1-10. [More Information]
  • Wang, S., Yu, J., Xin, Q., Wang, S., Copeland, L. (2017). Effects of starch damage and yeast fermentation on acrylamide formation in bread. Food Control, 73, 230-236. [More Information]
  • Nhan, M., Copeland, L. (2017). Genotype and environment effects on the susceptibility of wheat starch to amylolysis. Starch/Starke, 69, 1-9. [More Information]
  • Wang, J., Zhu, H., Li, S., Wang, S., Wang, S., Copeland, L. (2017). Insights into structure and function of high pressure-modified starches with different crystalline polymorphs. International Journal of Biological Macromolecules, 102, 414-424. [More Information]
  • Wang, S., Zheng, M., Yu, J., Wang, S., Copeland, L. (2017). Insights into the Formation and Structures of Starch-Protein-Lipid Complexes. Journal of Agricultural and Food Chemistry, 65, 1960-1966. [More Information]
  • Wang, S., Li, P., Zhang, T., Yu, J., Wang, S., Copeland, L. (2017). In�vitro starch digestibility of rice flour is not affected by method of cooking. LWT - Food Science and Technology, 84, 536-543. [More Information]
  • Wang, S., Wang, S., Liu, L., Wang, S., Copeland, L. (2017). Structural Orders of Wheat Starch Do Not Determine the In Vitro Enzymatic Digestibility. Journal of Agricultural and Food Chemistry, 65, 1697-1706. [More Information]
  • Wang, S., Li, P., Zhang, T., Wang, S., Copeland, L. (2017). Trypsin and chymotrypsin are necessary for in vitro enzymatic digestion of rice starch. RSC Advances, 7(7), 3660-3666. [More Information]

2016

  • Wang, S., Zhang, X., Wang, S., Copeland, L. (2016). Changes of multi-scale structure during mimicked DSC heating reveal the nature of starch gelatinization. Scientific Reports, 6, 1-9. [More Information]
  • Hardy, K., Radini, A., Buckley, S., Sarig, R., Copeland, L., Gopher, A., Barkai, R. (2016). Dental calculus reveals potential respiratory irritants and ingestion of essential plant-based nutrients at Lower Palaeolithic Qesem Cave Israel. Quaternary International, 398, 129-135. [More Information]
  • Nhan Minh, T., Copeland, L. (2016). Effect of variety and growing environment on pasting and thermal properties of wheat starch. Starch/Starke, 68(5-6), 436-445. [More Information]
  • Wang, S., Sun, Y., Wang, J., Wang, S., Copeland, L. (2016). Molecular disassembly of rice and lotus starches during thermal processing and its effect on starch digestibility. Food & Function, 7(2), 1188-1195. [More Information]
  • Wang, S., Li, C., Zhang, X., Copeland, L., Wang, S. (2016). Retrogradation enthalpy does not always reflect the retrogradation behavior of gelatinized starch. Scientific Reports, 6, 1-10. [More Information]

2015

  • Singh, A., Guest, D., Copeland, L. (2015). Associations Between Glucosinolates, White Rust and Plant Defense Activators in Brassica Plants: A Review. International Journal of Vegetable Science, 21(3), 297-313. [More Information]
  • Wang, S., Copeland, L. (2015). Effect of acid hydrolysis on starch structure and functionality: a review. Critical Reviews in Food Science and Nutrition, 55(8), 1081-1097. [More Information]
  • Nhan, M., Copeland, L. (2015). Effects of genotype and growing locations on properties of wheat starch gels. International Journal of Food Science and Technology, 50(9), 1945-1952. [More Information]
  • Liu, C., Wang, S., Copeland, L., Wang, S. (2015). Physicochemical properties and in vitro digestibility of starches from field peas grown in China. LWT - Food Science and Technology, 64(2), 829-836. [More Information]
  • Wang, S., Li, C., Copeland, L., Niu, Q., Wang, S. (2015). Starch Retrogradation: A Comprehensive Review. Comprehensive Reviews in Food Science and Food Safety (CRFSFS), 14(5), 568-585. [More Information]
  • Hardy, K., Brand-Miller, J., Brown, K., Thomas, M., Copeland, L. (2015). The importance of dietary carbohydrate in human evolution. The Quarterly Review of Biology, 90(3), 251-268. [More Information]

2014

  • Ek, K., Wang, S., Copeland, L., Brand-Miller, J. (2014). Discovery of a low-glycaemic index potato and relationship with starch digestion in vitro. British Journal of Nutrition, 111(4), 699-705. [More Information]
  • Nhan Minh, T., Copeland, L. (2014). Effects of Growing Environment on Properties of Starch from Five Australian Wheat Varieties. Cereal Chemistry, 91(6), 587-594. [More Information]
  • Hasniza, N., Copeland, L., Wilkes, M. (2014). Globulin Expression in Grain of Australian Hard Wheat Cultivars Is Affected by Growth Environment. Cereal Chemistry, 91(2), 159-168. [More Information]
  • Hasniza, N., Wilkes, M., Uthayakumaran, S., Copeland, L. (2014). Growth Environment Influences Grain Protein Composition and Dough Functional Properties in Three Australian Wheat Cultivars. Cereal Chemistry, 91(2), 169-175. [More Information]
  • Wang, S., Li, C., Yu, J., Copeland, L., Wang, S. (2014). Phase transition and swelling behaviour of different starch granules over a wide range of water content. LWT - Food Science and Technology, 59(2), 597-604. [More Information]
  • Ek, K., Wang, S., Brand-Miller, J., Copeland, L. (2014). Properties of starch from potatoes differing in glycemic index. Food & Function, 5(10), 2509-2515. [More Information]

2013

  • Wang, S., Hassani, M., Crossett, B., Copeland, L. (2013). Extraction and identification of internal granule proteins from waxy wheat starch. Starch/Starke, 65(1-2), 186-190. [More Information]
  • Wang, S., Copeland, L. (2013). Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review. Food & Function, 4(11), 1564-1580. [More Information]

2012

  • Wang, S., Copeland, L. (2012). Effect of alkali treatment on structure and function of pea starch granules. Food Chemistry, 135(3), 1635-1642. [More Information]
  • Uthayakumaran, S., Tanner, R., Dai, S., Qi, F., Newberry, M., Wrigley, C., Copeland, L. (2012). Genotype-based Stability of Dough Quality in Wheat from Different Growth Environments. Journal of Agricultural Science, 4(7), 41-50. [More Information]
  • Ek, K., Brand-Miller, J., Copeland, L. (2012). Glycemic effect of potatoes. Food Chemistry, 133, 1230-1240. [More Information]
  • Wang, S., Copeland, L. (2012). Nature of thermal transitions of native and acid-hydrolysed pea starch: Does gelatinization really happen? Carbohydrate Polymers, 87(2), 1507-1514. [More Information]
  • Hardy, K., Buckely, S., Collins, M., Estalrrich, A., Brothwell, D., Copeland, L., García-Tabernero, A., García-Vargas, S., de la Rasilla, M., Lalueza-Fox, C., et al (2012). Neanderthal medics? Evidence for food, cooking, and medicinal plants entrapped in dental calculus. The Science of Nature - Naturwissenschaften, 99(8), 617-626. [More Information]
  • Wang, S., Copeland, L. (2012). New insights into loss of swelling power and pasting profiles of acid hydrolysed starch granules. Starch/Starke, 64(7), 538-544. [More Information]
  • Wang, S., Blazek, J., Gilbert, E., Copeland, L. (2012). New insights on the mechanism of acid degradation of pea starch. Carbohydrate Polymers, 87(3), 1941-1949. [More Information]
  • Wang, S., Copeland, L. (2012). Phase transitions of pea starch over a wide range of water content. Journal of Agricultural and Food Chemistry, 60(25), 6439-6446. [More Information]

2011

  • Collins, M., Copeland, L. (2011). Ancient starch: Cooked or just old? Proceedings of the National Academy of Sciences of the United States of America (PNAS), 108(22), E145-E145. [More Information]
  • Blazek, J., Gilbert, E., Copeland, L. (2011). Effects of monoglycerides on pasting properties of wheat starch after repeated heating and cooling. Journal of Cereal Science, 54(1), 151-159. [More Information]
  • Wang, S., Sharp, P., Copeland, L. (2011). Structural and functional properties of starches from field peas. Food Chemistry, 126, 1546-1552. [More Information]

2010

  • Blazek, J., Copeland, L. (2010). Amylolysis of wheat starches. I. Digestion kinetics of starches with varying functional properties. Journal of Cereal Science, 51(3), 265-270. [More Information]
  • Blazek, J., Copeland, L. (2010). Amylolysis of wheat starches. II. Degradation patterns of native starch granules with varying functional properties. Journal of Cereal Science, 52, 295-302. [More Information]
  • Wilson, J., Hardy, K., Allen, R., Copeland, L., Wrangham, R., Collins, M. (2010). Automated classification of starch granules using supervised pattern recognition of morphological properties. Journal of Archaeological Science, 37(3), 594-604. [More Information]
  • Salman, H., Copeland, L. (2010). Effect of repeated heating and cooling cycles on the pasting properties of starch. Journal of Cereal Science, 51(1), 105-109. [More Information]
  • Wilkes, M., Seung, D., Levavasseur, G., Trethowan, R., Copeland, L. (2010). Effects of Soil Type and Tillage on Protein and Starch Quality in Three Related Wheat Genotypes. Cereal Chemistry, 87(2), 95-99. [More Information]
  • Copeland, L., Wilkes, M. (2010). The potential for proteomics in cereal science. CAB Reviews, 5, 1-9. [More Information]

2009

  • Blazek, J., Copeland, L. (2009). Effect of monopalmitin on pasting properties of wheat starches with varying amylose content. Carbohydrate Polymers, 78, 131-136. [More Information]
  • Copeland, L., Blazek, J., Salman, H., Tang, C. (2009). Form and functionality of starch. Food Hydrocolloids, 23(6), 1527-1534. [More Information]
  • Mak, Y., Willows, R., Roberts, T., Wrigley, C., Sharp, P., Copeland, L. (2009). Germination of Wheat: A Functional Proteomics Analysis of the Embryo. Cereal Chemistry, 86(3), 281-289. [More Information]
  • Copeland, L. (2009). Grain Quality and Food Security. Advances in Food, Hospitality and Tourism (AFHT), 1(1), 1-13.
  • Hardy, K., Blakeney, A., Copeland, L., Kirkham, J., Wrangham, R., Collins, M. (2009). Starch granules, dental calculus and new perspectives on ancient diet. Journal of Archaeological Science, 36(2), 248-255. [More Information]
  • Blazek, J., Salman, H., Rubio, A., Gilbert, E., Hanley, T., Copeland, L. (2009). Structural characterization of wheat starch granules differing in amylose content and functional characteristics. Carbohydrate Polymers, 75, 705-711. [More Information]
  • Salman, H., Blazek, J., Lopez-Rubio, A., Gilbert, E., Hanley, T., Copeland, L. (2009). Structure-function relationships in A and B granules from wheat starches of similar amylose content. Carbohydrate Polymers, 75(3), 420-427. [More Information]

2008

  • Blazek, J., Copeland, L. (2008). Amylolysis of wheat starches in relation to amylose content. 58th Australian Cereal Chemistry Conference, Australia: AACC DownUnder Section.
  • May, N., Batey, I., Miskelly, D., Copeland, L. (2008). Effect of bread improvers on some genotypes varying in HMW-GS composition. 58th Australian Cereal Chemistry Conference, Australia: AACC DownUnder Section.
  • Pratley, J., Copeland, L. (2008). Graduate Completions in Agriculture and Related Degrees from Australian Universities, 2001-2006. Farm Policy Journal, 5(3), 1-11.
  • McCleary, B., Blakeney, A., Copeland, L., Caldwell, R. (2008). Obituary - Norman Keith Matheson. Journal of Cereal Science, 48, 563-564.
  • Blazek, J., Copeland, L. (2008). Pasting and swelling properties of wheat flour and starch in relation to amylose content. Carbohydrate Polymers, 71, 380-387. [More Information]
  • Salman, H., Copeland, L. (2008). Pasting properties of starch and starch-lipid complexes using the rapid visco analyser. 58th Australian Cereal Chemistry Conference, Australia: AACC DownUnder Section.
  • Wilkes, M., Copeland, L. (2008). Storage of Wheat Grains at Elevated Temperatures Increases Solubilization of Glutenin Subunits. Cereal Chemistry, 85(3), 335-338. [More Information]

2007

  • Tang, C., Copeland, L. (2007). Analysis of complexes between lipids and wheat starch. Carbohydrate Polymers, 67(1), 80-85. [More Information]
  • May, N., Batey, I., Miskelly, D., Copeland, L. (2007). Effect of bread improvers on white pan bread quality in the rapid dough breadmaking system. 57th Australian Cereal Chemistry Conference (Cereals 2007), Melbourne, Australia: Cereal Chemistry Division, Royal Australian Chemical Insititute.
  • Salman, H., Copeland, L. (2007). Effect of repeated heating and cooling cycles on the pasting properties of starch. 57th Australian Cereal Chemistry Conference (Cereals 2007), Melbourne, Australia: Cereal Chemistry Division, Royal Australian Chemical Insititute.
  • Salman, H., Copeland, L. (2007). Effect of storage on fat acidity and pasting characteristics of wheat flour. Cereal Chemistry, 84(6), 600-606. [More Information]
  • Tang, C., Copeland, L. (2007). Investigation of starch retrogradation using atomic force microscopy. Carbohydrate Polymers, 70(1), 1-7. [More Information]
  • Blazek, J., Copeland, L. (2007). Pasting properties of wheat starch as a result of starch chemical composition and molecular structure. 57th Australian Cereal Chemistry Conference (Cereals 2007), Melbourne, Australia: Cereal Chemistry Division, Royal Australian Chemical Insititute.

2006

  • Mak, Y., Skylas, D., Willows, R., Connolly, A., Cordwell, S., Wrigley, C., Sharp, P., Copeland, L. (2006). A proteomic approach to the identification and characterisation of protein composition in wheat germ. Functional and Integrative Genomics, 6(4), 322-337. [More Information]
  • Mak, Y., Skylas, D., Willows, R., Connolly, A., Cordwell, S., Wrigley, C., Sharp, P., Copeland, L. (2006). A proteomic approach to the identification and characterisation of protein composition in wheat germ. Functional and Integrative Genomics, 6(4), 322-337. [More Information]
  • Mak, Y., Willows, R., Roberts, T., Wrigley, C., Sharp, P., Copeland, L. (2006). Black Point is associated with reduced levels of stress, disease- and defence-related proteins in wheat grain. Molecular Plant Pathology, 7(3), 177-189. [More Information]
  • Dang, J., Braet, F., Copeland, L. (2006). Nanostructural analysis of starch components by atomic force microscopy. Journal of Microscopy, 224(2), 181-186. [More Information]

2004

  • Kitahara, K., Copeland, L. (2004). A Simple Method for Fractionating Debranched Starch Using a Solid Reversed-Phase Cartridge. Journal of Cereal Science, 39(1), 91-98. [More Information]
  • Tang, C., Copeland, L. (2004). Analysis Of Starch-Lipid Complexes By Rva. 54th Australian Cereal Chemistry Conference and 11th Wheat Breeders Assembly, North Melbourne, Vic.: Cereal Chemistry Division, Royal Australian Chemical Insititute.
  • Dang, J., Copeland, L. (2004). Genotype and Environmental Influences on Pasting Properties of Rice Flour. Cereal Chemistry, 81(4), 486-489.
  • Banu, N., Singh, B., Copeland, L. (2004). Influence Of Copper On Soil Microbial Biomass And Biodiversity In Some NSW Soils. Supersoil 2004, the 3rd Joint Conference of Australian and New Zealand Soil Science Societies, Sydney, Australia: The Regional Institute Ltd.
  • Banu, N., Singh, B., Copeland, L. (2004). Soil Microbial Biomass And Microbial Biodiversity In Some Soils From New South Wales, Australia. Australian Journal of Soil Research, 42(7), 777-782. [More Information]
  • Dang, J., Copeland, L. (2004). Studies Of The Fracture Surface Of Rice Grains Using Environmental Scanning Electron Microscopy. Journal of the Science of Food and Agriculture, 84(7), 707-713. [More Information]
  • Miskelly, D., Rittau, A., Wrigley, C., Copeland, L., Batey, I. (2004). The Effect of Heat Shock on Dough Properties as Determined by the SDS Sedimentation Test. 54th Australian Cereal Chemistry Conference and 11th Wheat Breeders Assembly, North Melbourne, Vic.: Cereal Chemistry Division, Royal Australian Chemical Insititute.

2003

  • Rahman, A., Copeland, L., Bekes, F. (2003). Glycation of proteins in wheat flour and grains under different storage regimes. 53rd Australian Cereal Chemistry Conference, Melbourne: Cereal Chemistry Division, Royal Australian Chemical Insititute.
  • Dang, J., Copeland, L. (2003). Imaging rice grains using atomic force microscopy. Journal of Cereal Science, 37(2), 165-170. [More Information]

2002

  • Tabrett, C., Copeland, L. (2002). Enzymes of Malate Metabolism in Mesorhizobium ciceri CC 1192. Canadian Journal of Microbiology, 48(4), 279-284. [More Information]
  • Skylas, D., Cordwell, S., Hains, P., Larsen, M., Basseal, D., Walsh, B., Blumenthal, C., Rathmell, W., Copeland, L., Wrigley, C. (2002). Heat Shock of Wheat During Grain Filling: Proteins Associated with Heat-tolerance. Journal of Cereal Science, 35(2), 175-188. [More Information]
  • Dang, J., Copeland, L. (2002). Imaging Rice Grains Using Atomic Force Microscopy. Journal of Cereal Science, 37(2), 165-170.
  • Feng, L., Roughley, R., Copeland, L. (2002). Morphological Changes of Rhizobia in Peat Cultures. Applied and Environmental Microbiology, 68(3), 1064-1070. [More Information]
  • Lien, L., Fellows, C., Copeland, L., Hawkett, B., Gilbert, R. (2002). Water-Binding and Oxygen Permeability in Poly(vinyl alcohol) Films. Australian Journal of Chemistry, 55(8), 507-512. [More Information]

2001

  • Skylas, D., Copeland, L., Rathmell, W., Wrigley, C. (2001). The wheat-grain proteome as a basis for more efficient cultivar identification. Proteomics, 1(12), 1542-1546.
  • Clune, T., Copeland, L. (2001). Uptake of aluminum by intact canola seedlings. Communications in Soil Science and Plant Analysis, 32(17&18), 2819-2829.

2000

  • Skylas, D., Mackintosh, J., Cordwell, S., Basseal, D., Walsh, B., Harry, J., Blumenthal, C., Copeland, L., Wrigley, C., Rathmell, W. (2000). Proteome Approach to the Characterisation of Protein Composition in the Developing and Mature Wheat-grain Endosperm. Journal of Cereal Science, 32, 169-188. [More Information]

1989

  • Copeland, L., Quinnell, R., Day, D. (1989). Malic Enzyme Activity in Bacteroids from Soybean Nodules. Microbiology, 135, 2005-2011.

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