BFM-lab

Publications

You can also find my articles on my Google Scholar profile.

Journal Papers

(* denotes corresponding authors)

31. Effects of natural starch-phosphate monoester content on the multi-scale structures of potato starches

  • Ding, L., Liang, W., Qu, J., Persson, S., Liu, X., Herburger, K., Kirkensgaard, J., Khakimov, B., Rasmussen, K., Blennow, A., & Zhong, Y*
  • Carbohydrate Polymers, 2023.

30. The relationship between starch structure and digestibility by time-course digestion of amylopectin-only and amylose-only barley starches

  • Liang, W., Ding, L., Guo, K., Liu, Y., Wen, X., Kirkensgaard, J. J. K., Khakimov, B., Rasmussen, K., Hebelstrup, K., Herburger, K., Liu, X., Persson, S., Blennow, A., & Zhong, Y*
  • Food Hydrocolloids, 2023.

29. The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels

  • Li, R., Ding, L., Guo, K., Qu, J., Herburger, K., Persson, S., Blennow, A., & Zhong, Y*
  • Food Chemistry, 2023.

28. Strategies for starch customization: Agricultural modification

  • Guo, K., Liang, W., Wang, S., ... & Zhong, Y*
  • Carbohydrate Polymers, 2023.

27. Effects of natural starch-phosphate monoester content on the multi-scale structures of potato starches

  • Ding, L., Liang, W., Qu, J., ... & Zhong, Y*
  • Carbohydrate Polymers, 2023.

26. Interfacial enzyme kinetics reveals degradation mechanisms behind resistant starch

  • Tian, Y., Wang, Y., Liu, X., Herburger, K., Westh, P., Møller, M. S., Svensson, B., Zhong, Y*, & Blennow, A*
  • Food Hydrocolloids, 2023.

25. The effects of drought treatments on biosynthesis and structure of maize starches with different amylose content

  • Wu, W., Qu, J., Blennow, A., Herburger, K., Hebelstrup, K. H., Guo, K., Xue, J., Xu, R., Zhu, C., Zhong, Y*, & Guo, D.
  • Carbohydrate Polymers, 2022.

24. The effects of fermentation of Qu on the digestibility and structure of waxy maize starch

  • Wu, W., Zhang, X., Qu, J., Xu, R., Liu, N., Zhu, C., Li, H., Liu, X., Zhong, Y*, & Guo, D.
  • Frontiers in Plant Science, 2022.

23. The location of octenyl succinate anhydride groups in high-amylose maize starch granules and its effect on stability of pickering emulsion stability

  • Li, J., Wang, Q., Blennow, A., Herburger, K., Zhu, C., Nurzikhan, S., Wie, J., Zhong, Y*, & Guo, D*
  • LWT, 2022.

22. High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800

  • Tian, Y., Qu, J., Zhou, Q., Ding, L., Cui, Y., Blennow, A., Zhong, Y*, & Liu, X*
  • Carbohydrate Polymers, 2022.

21. Biosynthesis, structure and functionality of starch granules in maize inbred lines with different kernel dehydration rate

  • Qu, J., Zhong, Y*, Ding, L., Liu, X., Xu, S., Guo, D., Blennow, A., & Xue, J.
  • Food Chemistry, 2022.

20. Structural and functional characterizations of α-amylase-treated porous popcorn starch

  • Song, Z., Zhong, Y*, Tian, W., Zhang, C., Hansen, A. R., Blennow, A., Liang, W., & Guo, D.
  • Food Hydrocolloids, 2020.

19. Recent advances in enzyme biotechnology on modifying gelatinized and granular starch

  • Zhong, Y, J. Xu, X. Liu, L. Ding, B. Svensson, K. Herburger, K. Guo, C. Pang, A. Blennow
  • Trends in Food Science & Technology, 2022.

18. Different genetic strategies to generate high amylose starch mutants by engineering the starch biosynthetic pathways

  • Zhong, Y, J. Z. Qu, X. Liu, L. Ding, Y. Liu, E. Bertoft, B. Petersen, B. Hamaker, K. Hebelstrup, A. Blennow
  • Carbohydrate Polymers, 2022.

17. High-amylose starch: Structure, functionality and applications

  • Zhong, Y, L. Tai, A. Blennow, L. Ding, K. Herburger, J. Qu, A. Xin, D. Guo, K. Hebelstrup, X. Liu
  • Critical Reviews in Food Science and Nutrition, 2022.

16. Rice starch multi-level structure and functional relationships

  • Zhong, Y, J. Qu, Z. Li, Y. Tian, F. Zhu, A. Blennow, X. Liu
  • Carbohydrate Polymers, 2022.

15. Ethanol pretreatment increases the efficiency of maltogenic α-amylase and branching enzyme to modify the structure of granular native maize starch

  • Zhong, Y, K. Herburger, J. Xu, J. J. K. Kirkensgaard, B. Khakimov, A. R. Hansen, A. Blennow
  • Food Hydrocolloids, 2022.

14. Generation of short-chained granular corn starch by maltogenic α-amylase and transglucosidase treatment

  • Zhong, Y, T. Keeratiburana, J. J. K. Kirkensgaard, B. Khakimov, A. Blennow, A. R. Hansen
  • Carbohydrate Polymers, 2021.

13. Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch

  • Zhong, Y, K. Herburger, J. J. K. Kirkensgaard, B. Khakimov, A. R. Hansen, A. Blennow
  • Food Hydrocolloids, 2021.

12. Influence of microwave treatment on the structure and functionality of pure amylose and amylopectin systems

  • Zhong, Y, Y. Tian, X. Liu, L. Ding, J. J. K. Kirkensgaard, K. Hebelstrup, J. Putaux, A. Blennow
  • Food Hydrocolloids, 2021.

11. Structural features of five types of maize starch granule subgroups sorted by flow cytometry

  • Zhong, Y, Y. Li, J. Qu, X. Zhang, S. A. Seytahmetovna, A. Blennow, D. Guo
  • Food Chemistry, 2021.

10. Relationship between molecular structure and lamellar and crystalline structure of rice starch

  • Zhong, Y, Z. Li, J. Qu, E. Bertoft, M. Li, F. Zhu, A. Blennow, X. Liu
  • Carbohydrate Polymers, 2021.

9. Expression Pattern of Starch Biosynthesis Genes in Relation to the Starch Molecular Structure in High-Amylose Maize

  • Zhong, Y, J. Qu, A. Blennow, X. Liu, D. Guo
  • Journal of Agricultural and Food Chemistry, 2021.

8. Amylopectin starch granule lamellar structure as deduced from unit chain length data

  • Zhong, Y, E. Bertoft, Z. Li, A. Blennow, X. Liu
  • Food Hydrocolloids, 2020.

7. Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches

  • Zhong, Y, L. Liu, J. Qu, A. Blennow, A. R. Hansen, Y. Wu, D. Guo, X. Liu
  • Food Hydrocolloids, 2020.

6. Structural characterization and functionality of starches from different high-amylose maize hybrids

  • Zhong, Y, Y. Wu, A. Blennow, C. Li, D. Guo, X. Liu
  • LWT, 2020.

5. The relationship between the expression pattern of starch biosynthesis enzymes and molecular structure of high amylose maize starch

  • Zhong, Y, L. Liu, J. Qu, S. Li, A. Blennow, S. A. Seytahmetovna, X. Liu, D. Guo
  • Carbohydrate Polymers, 2020.

4. Optimization of butter, xylitol, and high‐amylose maize flour on developing a low‐sugar cookie

  • Song, Y., Li, X., & Zhong, Y*
  • Food Science & Nutrition, 2019.

3. Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch

  • Zhong, Y., Liang, W., Pu, H., Blennow, A., Liu, X., & Guo, D
  • International journal of biological macromolecules, 2019.

2. Effects of Different Thermal Treatment Methods on Preparation and Physical Properties of High Amylose Maize Starch Based Films

  • Zhong, Y., Li, X., Lan, T., Li, Y., Liu, L., Qu, J., Zhang, R., Liang, W., Xue, J., Liu, X., & Guo, D.
  • International Journal of Food Engineering, 2018.

1. High-amylose starch as a new ingredient to balance nutrition and texture of food

  • Zhong, Y., Zhu, H., Liang, W., Li, X., Liu, L., Zhang, X., Yue, H., Xue, J., Liu, X., & Guo, D.
  • Journal of Cereal Science, 2018.