Selected Publications:

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Zhang, G., Ao Z, Hamaker, B.R. (2006) Slow digestion property of native cereal starches. Biomacromolecules 7:3252-3258.

Zhang, G., Venkatachalam, M., Hamaker, B.R. (2006) Structural basis for the slow digestion property of native cereal starch.  Biomacromolecules 7:3259-3266.

Zhang, G., Hamaker, B.R. (2005) Sorghum (Sorghum bicolor L. Moench) Flour Pasting Properties Influenced by Free Fatty Acids and Protein.  Cereal Chemistry 82:534-540.

Zhang, G., Hamaker, B.R. (2004) Starch-free Fatty Acid complexation in the presence of whey protein.  Carbohydrate Polymers 55: 419-424.

Zhang, G., Hamaker, B.R. (2003)  A three component interaction among starch, protein, and free fatty acids revealed by pasting profiles.  Journal of Agricultural and Food Chemistry 51:2797-2800.

Zhang, G., Maladen, D.M., and Hamaker, B.R. (2003) Detection a novel three component complex consisting of starch, protein, and free fatty acids.  Journal of Agricultural and Food Chemistry 51:2801-2805.