Dr. Genyi Zhang

Research Assistant Professor

Ph.D (Food Chemistry), Purdue University

Affiliations

Whistler Center for Carbohydrate Research

Research

• Carbohydrate and Health: the structure and mechanism of slowly digestible starch; carbohydrate nutrition and physiological responses – glucose homeostasis, oxidative stress, relation with protein, lipids in energy balance, and physiological interaction with functional components
• Nanotechnology: encapsulation of functional lipids and phytochemicals and their applications in food product development

Selected Publications

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

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

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

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

Zhang, G.; and B. R. Hamaker.2003. A three component interaction among starch, protein, and free fatty acids revealed by pasting profiles. J. Agri. Food Chem. 51:2797-2800.

Zhang,G.; Maladen D.M,; and B. R. Hamaker. 2003. Detection a novel three component complex consisting of starch, protein, and free fatty acids. J. Agri. Food Chem. 51:2801-2805.

Contact Dr. Zhang
e-mail: gzhang@purdue.edu

Address:
Department of Food Science
745 Agriculture Mall Drive
West Lafayette, IN 47907-2009 Phone: (765) 496-3802