►代表性文章
1. Wu Y., and Zhang G*. 2018. Synbiotic encapsulation of probiotic Latobacillus plantarum by alginate-arabinoxylan composite microspheres. LWT-Food Sci Tech. 93:135-141.
2. Luo K., Wang X., and Zhang G*. 2018 Anti-obesity Effect of Starch in a Whole Grain-like Structural Form.17：3755-3763。
3. Hasek LY, Phillips RJ, Zhang G, Kinzig KP, Kim CY, Powley TL, Hamaker BR*. Dietary Slowly Digestible Starch Triggers the Gut-Brain Axis in Obese Rats with Accompanied Reduced Food Intake.2018. Molecular Nutrition & Food Research.62(5) PMID 29230947 DOI: 10.1002/mnfr.201700117
4. Zhang G and Hamaker B.R. 2017. The Nutritional Property of Endosperm Starch and Its Contribution to the Health Benefits of Whole Grain Foods. Crit Rev Food Sci Nutr 57:3807-3817
5. Sang Y. Li W. and Zhang G*. 2016. Resveratrol Attenuates the Toxic Effect of Zearalenone on HEK 293 cells. Food Funct. 7: 3703-3715
6. Zhang G*. and Hamaker B.R. 2015. Gut feedback mechanism and food intake: A physiological approach to slow carbohydrate bioavailability. Food Funct 6(4), 1072-89.
7. Deepak Bhopatkar, Tao Feng, Feng Chen, Genyi Zhang, Marcelo Carignano, Sung Hyun Park, Haining Zhuang, Osvaldo H. Campanella, and Bruce R. Hamaker 2015. Self-Assembled Nanoparticle of Common Food Constituents That Carries a Sparingly Soluble Small Molecule J. Agri. Food Chem. 63, 4312-4319.
8. Peng S., Xue L., Leng X, Yang R, Zhang G *, Hamaker B. R. 2015. Slow Digestion Property of Octenyl Succinic Anhydride Modified Waxy Maize Starch in the Presence of Tea Polyphenols. J Agri Food Chem. 63:2820-9。
9. Chai Y., Wang M., Zhang G*. 2013. Interaction between amylose and tea polyphenols modulates the postprandial glycemic response to high amylose maize starch. J. Agri.Food Chem.61:8608-8615.
►代表性文章
1. Wu Y., and Zhang G*. 2018. Synbiotic encapsulation of probiotic Latobacillus plantarum by alginate-arabinoxylan composite microspheres. LWT-Food Sci Tech. 93:135-141.
2. Luo K., Wang X., and Zhang G*. 2018 Anti-obesity Effect of Starch in a Whole Grain-like Structural Form.17：3755-3763。
3. Hasek LY, Phillips RJ, Zhang G, Kinzig KP, Kim CY, Powley TL, Hamaker BR*. Dietary Slowly Digestible Starch Triggers the Gut-Brain Axis in Obese Rats with Accompanied Reduced Food Intake.2018. Molecular Nutrition & Food Research.62(5) PMID 29230947 DOI: 10.1002/mnfr.201700117
4. Zhang G and Hamaker B.R. 2017. The Nutritional Property of Endosperm Starch and Its Contribution to the Health Benefits of Whole Grain Foods. Crit Rev Food Sci Nutr 57:3807-3817
5. Sang Y. Li W. and Zhang G*. 2016. Resveratrol Attenuates the Toxic Effect of Zearalenone on HEK 293 cells. Food Funct. 7: 3703-3715
6. Zhang G*. and Hamaker B.R. 2015. Gut feedback mechanism and food intake: A physiological approach to slow carbohydrate bioavailability. Food Funct 6(4), 1072-89.
7. Deepak Bhopatkar, Tao Feng, Feng Chen, Genyi Zhang, Marcelo Carignano, Sung Hyun Park, Haining Zhuang, Osvaldo H. Campanella, and Bruce R. Hamaker 2015. Self-Assembled Nanoparticle of Common Food Constituents That Carries a Sparingly Soluble Small Molecule J. Agri. Food Chem. 63, 4312-4319.
8. Peng S., Xue L., Leng X, Yang R, Zhang G *, Hamaker B. R. 2015. Slow Digestion Property of Octenyl Succinic Anhydride Modified Waxy Maize Starch in the Presence of Tea Polyphenols. J Agri Food Chem. 63:2820-9。
9. Chai Y., Wang M., Zhang G*. 2013. Interaction between amylose and tea polyphenols modulates the postprandial glycemic response to high amylose maize starch. J. Agri.Food Chem.61:8608-8615.
►代表性文章
1. Wu Y., and Zhang G*. 2018. Synbiotic encapsulation of probiotic Latobacillus plantarum by alginate-arabinoxylan composite microspheres. LWT-Food Sci Tech. 93:135-141.
2. Luo K., Wang X., and Zhang G*. 2018 Anti-obesity Effect of Starch in a Whole Grain-like Structural Form.17：3755-3763。
3. Hasek LY, Phillips RJ, Zhang G, Kinzig KP, Kim CY, Powley TL, Hamaker BR*. Dietary Slowly Digestible Starch Triggers the Gut-Brain Axis in Obese Rats with Accompanied Reduced Food Intake.2018. Molecular Nutrition & Food Research.62(5) PMID 29230947 DOI: 10.1002/mnfr.201700117
4. Zhang G and Hamaker B.R. 2017. The Nutritional Property of Endosperm Starch and Its Contribution to the Health Benefits of Whole Grain Foods. Crit Rev Food Sci Nutr 57:3807-3817
5. Sang Y. Li W. and Zhang G*. 2016. Resveratrol Attenuates the Toxic Effect of Zearalenone on HEK 293 cells. Food Funct. 7: 3703-3715
6. Zhang G*. and Hamaker B.R. 2015. Gut feedback mechanism and food intake: A physiological approach to slow carbohydrate bioavailability. Food Funct 6(4), 1072-89.
7. Deepak Bhopatkar, Tao Feng, Feng Chen, Genyi Zhang, Marcelo Carignano, Sung Hyun Park, Haining Zhuang, Osvaldo H. Campanella, and Bruce R. Hamaker 2015. Self-Assembled Nanoparticle of Common Food Constituents That Carries a Sparingly Soluble Small Molecule J. Agri. Food Chem. 63, 4312-4319.
8. Peng S., Xue L., Leng X, Yang R, Zhang G *, Hamaker B. R. 2015. Slow Digestion Property of Octenyl Succinic Anhydride Modified Waxy Maize Starch in the Presence of Tea Polyphenols. J Agri Food Chem. 63:2820-9。
9. Chai Y., Wang M., Zhang G*. 2013. Interaction between amylose and tea polyphenols modulates the postprandial glycemic response to high amylose maize starch. J. Agri.Food Chem.61:8608-8615.
►代表性文章
1. Wu Y., and Zhang G*. 2018. Synbiotic encapsulation of probiotic Latobacillus plantarum by alginate-arabinoxylan composite microspheres. LWT-Food Sci Tech. 93:135-141.
2. Luo K., Wang X., and Zhang G*. 2018 Anti-obesity Effect of Starch in a Whole Grain-like Structural Form.17：3755-3763。
3. Hasek LY, Phillips RJ, Zhang G, Kinzig KP, Kim CY, Powley TL, Hamaker BR*. Dietary Slowly Digestible Starch Triggers the Gut-Brain Axis in Obese Rats with Accompanied Reduced Food Intake.2018. Molecular Nutrition & Food Research.62(5) PMID 29230947 DOI: 10.1002/mnfr.201700117
4. Zhang G and Hamaker B.R. 2017. The Nutritional Property of Endosperm Starch and Its Contribution to the Health Benefits of Whole Grain Foods. Crit Rev Food Sci Nutr 57:3807-3817
5. Sang Y. Li W. and Zhang G*. 2016. Resveratrol Attenuates the Toxic Effect of Zearalenone on HEK 293 cells. Food Funct. 7: 3703-3715
6. Zhang G*. and Hamaker B.R. 2015. Gut feedback mechanism and food intake: A physiological approach to slow carbohydrate bioavailability. Food Funct 6(4), 1072-89.
7. Deepak Bhopatkar, Tao Feng, Feng Chen, Genyi Zhang, Marcelo Carignano, Sung Hyun Park, Haining Zhuang, Osvaldo H. Campanella, and Bruce R. Hamaker 2015. Self-Assembled Nanoparticle of Common Food Constituents That Carries a Sparingly Soluble Small Molecule J. Agri. Food Chem. 63, 4312-4319.
8. Peng S., Xue L., Leng X, Yang R, Zhang G *, Hamaker B. R. 2015. Slow Digestion Property of Octenyl Succinic Anhydride Modified Waxy Maize Starch in the Presence of Tea Polyphenols. J Agri Food Chem. 63:2820-9。
9. Chai Y., Wang M., Zhang G*. 2013. Interaction between amylose and tea polyphenols modulates the postprandial glycemic response to high amylose maize starch. J. Agri.Food Chem.61:8608-8615.
►代表性文章
1. Wu Y., and Zhang G*. 2018. Synbiotic encapsulation of probiotic Latobacillus plantarum by alginate-arabinoxylan composite microspheres. LWT-Food Sci Tech. 93:135-141.
2. Luo K., Wang X., and Zhang G*. 2018 Anti-obesity Effect of Starch in a Whole Grain-like Structural Form.17：3755-3763。
3. Hasek LY, Phillips RJ, Zhang G, Kinzig KP, Kim CY, Powley TL, Hamaker BR*. Dietary Slowly Digestible Starch Triggers the Gut-Brain Axis in Obese Rats with Accompanied Reduced Food Intake.2018. Molecular Nutrition & Food Research.62(5) PMID 29230947 DOI: 10.1002/mnfr.201700117
4. Zhang G and Hamaker B.R. 2017. The Nutritional Property of Endosperm Starch and Its Contribution to the Health Benefits of Whole Grain Foods. Crit Rev Food Sci Nutr 57:3807-3817
5. Sang Y. Li W. and Zhang G*. 2016. Resveratrol Attenuates the Toxic Effect of Zearalenone on HEK 293 cells. Food Funct. 7: 3703-3715
6. Zhang G*. and Hamaker B.R. 2015. Gut feedback mechanism and food intake: A physiological approach to slow carbohydrate bioavailability. Food Funct 6(4), 1072-89.
7. Deepak Bhopatkar, Tao Feng, Feng Chen, Genyi Zhang, Marcelo Carignano, Sung Hyun Park, Haining Zhuang, Osvaldo H. Campanella, and Bruce R. Hamaker 2015. Self-Assembled Nanoparticle of Common Food Constituents That Carries a Sparingly Soluble Small Molecule J. Agri. Food Chem. 63, 4312-4319.
8. Peng S., Xue L., Leng X, Yang R, Zhang G *, Hamaker B. R. 2015. Slow Digestion Property of Octenyl Succinic Anhydride Modified Waxy Maize Starch in the Presence of Tea Polyphenols. J Agri Food Chem. 63:2820-9。
9. Chai Y., Wang M., Zhang G*. 2013. Interaction between amylose and tea polyphenols modulates the postprandial glycemic response to high amylose maize starch. J. Agri.Food Chem.61:8608-8615.
►代表性文章
1. Wu Y., and Zhang G*. 2018. Synbiotic encapsulation of probiotic Latobacillus plantarum by alginate-arabinoxylan composite microspheres. LWT-Food Sci Tech. 93:135-141.
2. Luo K., Wang X., and Zhang G*. 2018 Anti-obesity Effect of Starch in a Whole Grain-like Structural Form.17：3755-3763。
3. Hasek LY, Phillips RJ, Zhang G, Kinzig KP, Kim CY, Powley TL, Hamaker BR*. Dietary Slowly Digestible Starch Triggers the Gut-Brain Axis in Obese Rats with Accompanied Reduced Food Intake.2018. Molecular Nutrition & Food Research.62(5) PMID 29230947 DOI: 10.1002/mnfr.201700117
4. Zhang G and Hamaker B.R. 2017. The Nutritional Property of Endosperm Starch and Its Contribution to the Health Benefits of Whole Grain Foods. Crit Rev Food Sci Nutr 57:3807-3817
5. Sang Y. Li W. and Zhang G*. 2016. Resveratrol Attenuates the Toxic Effect of Zearalenone on HEK 293 cells. Food Funct. 7: 3703-3715
6. Zhang G*. and Hamaker B.R. 2015. Gut feedback mechanism and food intake: A physiological approach to slow carbohydrate bioavailability. Food Funct 6(4), 1072-89.
7. Deepak Bhopatkar, Tao Feng, Feng Chen, Genyi Zhang, Marcelo Carignano, Sung Hyun Park, Haining Zhuang, Osvaldo H. Campanella, and Bruce R. Hamaker 2015. Self-Assembled Nanoparticle of Common Food Constituents That Carries a Sparingly Soluble Small Molecule J. Agri. Food Chem. 63, 4312-4319.
8. Peng S., Xue L., Leng X, Yang R, Zhang G *, Hamaker B. R. 2015. Slow Digestion Property of Octenyl Succinic Anhydride Modified Waxy Maize Starch in the Presence of Tea Polyphenols. J Agri Food Chem. 63:2820-9。
9. Chai Y., Wang M., Zhang G*. 2013. Interaction between amylose and tea polyphenols modulates the postprandial glycemic response to high amylose maize starch. J. Agri.Food Chem.61:8608-8615.
►代表性文章
1. Wu Y., and Zhang G*. 2018. Synbiotic encapsulation of probiotic Latobacillus plantarum by alginate-arabinoxylan composite microspheres. LWT-Food Sci Tech. 93:135-141.
2. Luo K., Wang X., and Zhang G*. 2018 Anti-obesity Effect of Starch in a Whole Grain-like Structural Form.17：3755-3763。
3. Hasek LY, Phillips RJ, Zhang G, Kinzig KP, Kim CY, Powley TL, Hamaker BR*. Dietary Slowly Digestible Starch Triggers the Gut-Brain Axis in Obese Rats with Accompanied Reduced Food Intake.2018. Molecular Nutrition & Food Research.62(5) PMID 29230947 DOI: 10.1002/mnfr.201700117
4. Zhang G and Hamaker B.R. 2017. The Nutritional Property of Endosperm Starch and Its Contribution to the Health Benefits of Whole Grain Foods. Crit Rev Food Sci Nutr 57:3807-3817
5. Sang Y. Li W. and Zhang G*. 2016. Resveratrol Attenuates the Toxic Effect of Zearalenone on HEK 293 cells. Food Funct. 7: 3703-3715
6. Zhang G*. and Hamaker B.R. 2015. Gut feedback mechanism and food intake: A physiological approach to slow carbohydrate bioavailability. Food Funct 6(4), 1072-89.
7. Deepak Bhopatkar, Tao Feng, Feng Chen, Genyi Zhang, Marcelo Carignano, Sung Hyun Park, Haining Zhuang, Osvaldo H. Campanella, and Bruce R. Hamaker 2015. Self-Assembled Nanoparticle of Common Food Constituents That Carries a Sparingly Soluble Small Molecule J. Agri. Food Chem. 63, 4312-4319.
8. Peng S., Xue L., Leng X, Yang R, Zhang G *, Hamaker B. R. 2015. Slow Digestion Property of Octenyl Succinic Anhydride Modified Waxy Maize Starch in the Presence of Tea Polyphenols. J Agri Food Chem. 63:2820-9。
9. Chai Y., Wang M., Zhang G*. 2013. Interaction between amylose and tea polyphenols modulates the postprandial glycemic response to high amylose maize starch. J. Agri.Food Chem.61:8608-8615.
