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Journal of Agricultural and Food Chemistry|April 10, 2010
Interaction between amylose and beta-cyclodextrin investigated by complexing with conjugated linoleic acidYing Yang, Zhengbiao Gu, Hui Xu, et al.Journal of Agricultural and Food Chemistry|July 4, 2009
Delivery of bioactive conjugated linoleic acid with self-assembled amylose-CLA complexYing Yang, Zhengbiao Gu, Genyi ZhangJournal of Agricultural and Food Chemistry|September 20, 2012
Synergistic effect of oleic acid and glycerol on zein film plasticizationHui Xu, Yanwei Chai, Genyi ZhangJournal of Food Science|September 11, 2014
Effect of ascorbic acid on the properties of ammonia caramel colorant additives and acrylamide formationHongxing Chen, Zhengbiao GuFood Research International (Ottawa, Ont.)|March 2, 2021
The preparation of modified nano-starch and its application in food industryYun Wang, Genyi ZhangCarbohydrate Polymers|August 31, 2013
RETRACTED: Evaluation of amorphous debranched starch as extended-release matrices in tabletsGuodong Liu, Yan Hong, Zhengbiao GuDrug Delivery|May 17, 2014
Recent advances of starch-based excipients used in extended-release tablets: a reviewYan Hong, Guodong Liu, Zhengbiao GuCritical Reviews in Food Science and Nutrition|February 9, 2016
The nutritional property of endosperm starch and its contribution to the health benefits of whole grain foodsGenyi Zhang, Bruce R HamakerCritical Reviews in Food Science and Nutrition|December 5, 2009
Slowly digestible starch: concept, mechanism, and proposed extended glycemic indexGenyi Zhang, Bruce R HamakerJournal of Agricultural and Food Chemistry|April 17, 2003
A three component interaction among starch, protein, and free fatty acids revealed by pasting profilesGenyi Zhang, Bruce R HamakerPageof 1,281