Zheng-biao Gu

发表

Alpha-cyclodextrin: Enzymatic production and food applications

Zhengbiao Gu, Jing Chen, Jing Wu, 2014 .

γ-Cyclodextrin: a review on enzymatic production and applications

Jian Chen, G. Du, Miao Wang, 2007, Applied Microbiology and Biotechnology.

Alcohol complexing agents influence bacterial α-cyclodextrin production

Zhengbiao Gu, Yan Hong, Li Cheng, 2021 .

Maltose binding site 2 mutations affect product inhibition of Bacillus circulans STB01 cyclodextrin glycosyltransferase.

Zhengbiao Gu, Yan Hong, Li Cheng, 2021, International journal of biological macromolecules.

Variants at position 603 of the CGTase from Bacillus circulans STB01 for reducing product inhibition.

Zhengbiao Gu, Yan Hong, Li Cheng, 2019, International journal of biological macromolecules.

Mutations at calcium binding site III in cyclodextrin glycosyltransferase improve β-cyclodextrin specificity.

Yan Hong, Li Cheng, Caiming Li, 2015, International journal of biological macromolecules.

Calcium ion contribution to thermostability of cyclodextrin glycosyltransferase is closely related to calcium-binding site CaIII.

Zhengbiao Gu, Caiming Li, X. Ban, 2013, Journal of agricultural and food chemistry.

Efficient formation of carvacrol inclusion complexes during β-cyclodextrin glycosyltransferase-catalyzed cyclodextrin synthesis

Yan Hong, Li Cheng, Caiming Li, 2021 .

Inclusion of tributyrin during enzymatic synthesis of cyclodextrins by β-cyclodextrin glycosyltransferase from Bacillus circulans

Zhengbiao Gu, Yan Hong, Li Cheng, 2020 .

Starch-based carriers of paclitaxel: A systematic review of carriers, interactions, and mechanisms.

Yan Hong, Li Cheng, Caiming Li, 2022, Carbohydrate polymers.

A review of controlled release from cyclodextrins: release methods, release systems and application

Yan Hong, Li Cheng, Caiming Li, 2021, Critical reviews in food science and nutrition.

Interaction between amylose and beta-cyclodextrin investigated by complexing with conjugated linoleic acid.

Genyi Zhang, Hui Xu, Fengwei Li, 2010, Journal of agricultural and food chemistry.

Mutations at subsite −3 in cyclodextrin glycosyltransferase from Paenibacillus macerans enhancing α-cyclodextrin specificity

Jian Chen, G. Du, Miao Wang, 2009, Applied Microbiology and Biotechnology.

Digestion properties of corn starch modified by α-D-glucan branching enzyme and cyclodextrin glycosyltransferase

Yan Hong, Li Cheng, Caiming Li, 2019, Food Hydrocolloids.

Preparation and characterization of pullulanase debranched starches and their properties for drug controlled-release

Guodong Liu, Zhengbiao Gu, Yan Hong, 2015 .

Delivery of bioactive conjugated linoleic acid with self-assembled amylose-CLA complex.

Genyi Zhang, Ying Yang, Zheng-biao Gu, 2009, Journal of agricultural and food chemistry.

Effects of molecular interactions in debranched high amylose starch on digestibility and hydrogel properties

Chao Zhang, Guodong Liu, Yanning Li, 2020 .

Effects of hydrocolloids on corn starch retrogradation

Zhengbiao Gu, Yan Hong, Yayuan Zhang, 2015 .

Preparation of a starch-based carrier for oral delivery of Vitamin E to the small intestine

Yan Hong, Li Cheng, Caiming Li, 2019, Food Hydrocolloids.

Glycosyltransferases improve breadmaking quality by altering multiscale structure in gluten-free bread

Zhengbiao Gu, Caiming Li, X. Ban, 2022, Food Hydrocolloids.

The Global Amylase Research Trend in Food Science Technology: A Data-Driven Analysis

Zhengbiao Gu, Caiming Li, K. Hu, 2021, Food Reviews International.

Effects of urea on freeze-thaw stability of starch-based wood adhesive.

Yan Hong, Li Cheng, Zhaofeng Li, 2013, Carbohydrate polymers.

Synergistic effect of sodium dodecyl sulfate and salts on the gelation properties of acid-hydrolyzed-hydroxypropylated potato starch

Yan Hong, Li Cheng, Caiming Li, 2018, LWT.

Effects of compound emulsifiers on properties of wood adhesive with high starch content

Yan Hong, Li Cheng, Zhaofeng Li, 2017 .

Improving the performance of starch-based wood adhesive by using sodium dodecyl sulfate.

Yan Hong, Li Cheng, A. Kowalczyk, 2014, Carbohydrate polymers.

Mechanistic insights into the improvement of yeast viability by adding short-clustered maltodextrin during long-term frozen storage

Caiming Li, X. Ban, Zhaofeng Li, 2022, Food Hydrocolloids.

Exo-type, endo-type and debranching amylolytic enzymes regulate breadmaking and storage qualities of gluten-free bread.

Caiming Li, X. Ban, Zhaofeng Li, 2022, Carbohydrate polymers.

Structure and emulsification properties of octenyl succinic anhydride starch using acid‐hydrolyzed method

Zhengbiao Gu, Yan Hong, Zhengsong Li, 2017 .

Polysaccharide-coated porous starch-based oral carrier for paclitaxel: Adsorption and sustained release in colon.

Yan Hong, Li Cheng, Caiming Li, 2022, Carbohydrate polymers.

Comparison of bioaccessibility of astaxanthin encapsulated in starch-based double emulsion with different structures.

Yan Hong, Li Cheng, Jie Yang, 2021, Carbohydrate polymers.

Mechanisms of in vitro controlled release of astaxanthin from starch-based double emulsion carriers

Yan Hong, Li Cheng, Lizhong Qiu, 2021 .

Effect of temperature, pH, and ionic strength on the structure and physical stability of double emulsions prepared with starch

Yan Hong, Li Cheng, Caiming Li, 2021 .

Complexation behavior of octenyl succinic anhydride starch with chitosan

Yan Hong, Li Cheng, Chengcheng Jiang, 2021 .

Binary and Tertiary Complex Based on Short-Chain Glucan and Proanthocyanidins for Oral Insulin Delivery.

Yan Hong, Li Cheng, Caiming Li, 2017, Journal of agricultural and food chemistry.

Improved stability and controlled release of CLA with spray-dried microcapsules of OSA-modified starch and xanthan gum.

Guodong Liu, Yan Hong, Li Cheng, 2016, Carbohydrate polymers.

Effect of heat-moisture treatment on the in vitro digestibility and physicochemical properties of starch-hydrocolloid complexes

Yan Hong, Li Cheng, Caiming Li, 2020 .

Digestibility and changes to structural characteristics of green banana starch during in vitro digestion

Zhengbiao Gu, Yan Hong, Li Cheng, 2015 .

Ghost Structures, Pasting, Rheological and Textural Properties between Mesona Blumes Gum and Various Starches

Zhengyu Jin, Zhengbiao Gu, Haining Zhuang, 2014 .

A systematic review of rice noodles: Raw material, processing method and quality improvement

Caiming Li, You Yuxian, Chen Di, 2020 .

Effect of cassava starch structure on scalding of dough and baking expansion ability.

Yan Hong, Li Cheng, Caiming Li, 2021, Food chemistry.

Preparation and stability mechanisms of double emulsions stabilized by gelatinized native starch.

Yan Hong, Li Cheng, Caiming Li, 2021, Carbohydrate polymers.

Co-supported hydrocolloids improve the structure and texture quality of gluten-free bread

Yan Hong, Li Cheng, Caiming Li, 2021 .

Structure of maltotetraose-forming amylase from Pseudomonas saccharophila STB07 provides insights into its product specificity.

Zhengbiao Gu, Yan Hong, Li Cheng, 2019, International journal of biological macromolecules.

Enzymatic cyclodextrin synthesis-tributyrin inclusion complex: Properties, structural characterization and release behaviors in vitro

Caiming Li, Tong Zhu, Shude Xu, 2022, LWT.

Characteristics of starch-based Pickering emulsions from the interface perspective

Yan Hong, Li Cheng, Caiming Li, 2020 .

Influence of degree of substitution of octenyl succinic anhydride starch on complexation with chitosan and complex-stabilized high internal phase Pickering emulsions

Yan Hong, Li Cheng, Caiming Li, 2023, Food Hydrocolloids.

Adsorption and Assembly of Octenyl Succinic Anhydride Starch/Chitosan Electrostatic Complexes at Oil-Water Interface.

Yan Hong, Li Cheng, Caiming Li, 2023, Langmuir : the ACS journal of surfaces and colloids.

Stability, oxidizability, and topical delivery of resveratrol encapsulated in octenyl succinic anhydride starch/chitosan complex-stabilized high internal phase Pickering emulsions.

Yan Hong, Li Cheng, Caiming Li, 2023, Carbohydrate polymers.

Formation, stability and the application of Pickering emulsions stabilized with OSA starch/chitosan complexes.

Yan Hong, Li Cheng, Tian Xu, 2022, Carbohydrate polymers.

Preparation and characterization of octenyl succinic anhydride modified waxy maize starch hydrolyzate/chitosan complexes with enhanced interfacial properties.

Yan Hong, Li Cheng, Yi Tong, 2021, Carbohydrate Polymers.

Effect of debranching on the structure and digestibility of octenyl succinic anhydride starch nanoparticles

Yan Hong, Li Cheng, Caiming Li, 2021 .

Moderate Vinyl Acetate Acetylation Improves the Pasting Properties of Oxidized Corn Starch

Yan Hong, Li Cheng, Caiming Li, 2020 .

Retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme.

Yan Hong, Li Cheng, Caiming Li, 2016, Food chemistry.

Preparation, characterization and properties of starch-based wood adhesive

Yan Hong, Li Cheng, Zhaofeng Li, 2012 .

Stabilization of Pickering emulsions using starch nanocrystals treated with alkaline solution.

Yan Hong, Li Cheng, Caiming Li, 2020, International journal of biological macromolecules.

Preparation and Characterization of Insulin-Loaded Zein/Carboxymethylated Short-Chain Amylose Complex Nanoparticles.

Zhengbiao Gu, Yan Hong, Li Cheng, 2018, Journal of agricultural and food chemistry.

Effects of acid hydrolysis intensity on the properties of starch/xanthan mixtures.

Yan Hong, Li Cheng, Caiming Li, 2018, International journal of biological macromolecules.

Sustained release of tea polyphenols from a debranched corn starch–xanthan gum complex carrier

Yan Hong, Li Cheng, Caiming Li, 2019, LWT.

Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage

Zhongxiang Fang, Tao Feng, Zhengyu Jin, 2013 .

Characterisation of physicochemical and functional properties of soluble dietary fibre from potato pulp obtained by enzyme-assisted extraction.

Yan Hong, Li Cheng, Caiming Li, 2017, International journal of biological macromolecules.

Molecular interactions in debranched waxy starch and their effects on digestibility and hydrogel properties

Guodong Liu, Yan Hong, Li Cheng, 2018, Food Hydrocolloids.

An extensive review: How starch and gluten impact dough machinability and resultant bread qualities

Zhengbiao Gu, Yan Hong, Li Cheng, 2021, Critical reviews in food science and nutrition.

Preparation, characterization and properties of starch-based adhesive for wood-based panels.

Yan Hong, Li Cheng, Caiming Li, 2019, International journal of biological macromolecules.

Effect of endogenous proteins and heat treatment on the in vitro digestibility and physicochemical properties of corn flour

Yan Hong, Li Cheng, Caiming Li, 2022, Food Hydrocolloids.

Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour‐based bread

Yan Hong, Li Cheng, Caiming Li, 2021 .

Effects of heat pretreatment of starch on graft copolymerization reaction and performance of resulting starch-based wood adhesive.

Yan Hong, Li Cheng, Caiming Li, 2017, International journal of biological macromolecules.

Octenyl succinate anhydride debranched starch-based nanocarriers for curcumin with improved stability and antioxidant activity

Zhengbiao Gu, Yan Hong, Li Cheng, 2022, Food Hydrocolloids.

Effects of acid-ethanol hydrolysis and debranch on acetylated starch and its potential used for curcumin carrier.

Yan Hong, Li Cheng, Caiming Li, 2022, Carbohydrate polymers.

Conjugated linoleic acid loaded starch-based emulsion nanoparticles: In vivo gastrointestinal controlled release

Yan Hong, Li Cheng, Caiming Li, 2020 .

An investigation into the structure and digestibility of starch-oleic acid complexes prepared under various complexing temperatures.

Yan Hong, Li Cheng, Caiming Li, 2019, International journal of biological macromolecules.

Digestion rate of tapioca starch was lowed through molecular rearrangement catalyzed by 1,4-α-glucan branching enzyme

Yan Hong, Li Cheng, Caiming Li, 2018, Food Hydrocolloids.

Fabrication and characterization of complex nanoparticles based on carboxymethyl short chain amylose and chitosan by ionic gelation.

Zhengbiao Gu, Yan Hong, Li Cheng, 2018, Food & function.

Complexation behavior of carboxymethyl short-chain amylose and quaternized chitosan.

Yan Hong, Li Cheng, J. Du, 2022, International journal of biological macromolecules.

Electrospun starch nanofibers: Recent advances, challenges, and strategies for potential pharmaceutical applications

Guodong Liu, Zhengbiao Gu, Yan Hong, 2017, Journal of controlled release : official journal of the Controlled Release Society.

Assessment of starch-based wood adhesive quality by confocal Raman microscopic detection of reaction homogeneity.

Yan Hong, Li Cheng, Zhaofeng Li, 2015, Carbohydrate polymers.

Effects of montmorillonite addition on the performance of starch-based wood adhesive.

Yan Hong, Li Cheng, Caiming Li, 2015, Carbohydrate polymers.

Buckwheat digestibility affected by the chemical and structural features of its main components

Zhengbiao Gu, Yan Hong, Li Cheng, 2019, Food Hydrocolloids.

Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: compared with trehalose and guar gum

Yan Hong, Li Cheng, Caiming Li, 2021 .

Chitosan coating of zein-carboxymethylated short-chain amylose nanocomposites improves oral bioavailability of insulin in vitro and in vivo.

Yan Hong, Li Cheng, Caiming Li, 2019, Journal of controlled release : official journal of the Controlled Release Society.

Bonding strength and water resistance of starch-based wood adhesive improved by silica nanoparticles

Zhengbiao Gu, Yan Hong, Li Cheng, 2011 .

Thermostabilization of a thermophilic 1,4-α-glucan branching enzyme through C-terminal truncation.

Abhishek S. Dhoble, Yan Hong, Li Cheng, 2018, International journal of biological macromolecules.

Designing liquefaction and saccharification processes of highly concentrated starch slurry: Challenges and recent advances.

Yan Hong, Li Cheng, Caiming Li, 2023, Comprehensive Reviews in Food Science and Food Safety.

Insights into the thermostability and product specificity of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04

Yan Hong, Li Cheng, Caiming Li, 2019, Biotechnology Letters.

Crystal structure of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04.

Yan Hong, Li Cheng, Caiming Li, 2019, International journal of biological macromolecules.

Effects of low‐temperature blanching on tissue firmness and cell wall strengthening during sweet potato flour processing

Zhengbiao Gu, Yan Hong, Li Cheng, 2014 .

Effects of different waxy rice varieties and their starch on the taste quality of zongzi

Yuan Yao, Yan Hong, Li Cheng, 2022, Journal of Cereal Science.

Effect of high pressure steam on the eating quality of cooked rice

Yan Hong, Li Cheng, Caiming Li, 2019, LWT.

Relationship between structure and retrogradation properties of corn starch treated with 1,4-α-glucan branching enzyme

Yan Hong, Li Cheng, Caiming Li, 2016 .

The modulatory roles and regulatory strategy of starch in the textural and rehydration attributes of dried noodle products

Caiming Li, Yuxian You, X. Ban, 2022, Critical reviews in food science and nutrition.

Effect of NaCl addition on the freeze–thaw stability of tapioca starch gels

Guanqing Wang, Yan Hong, Zheng-biao Gu, 2015 .

RETRACTED: Preparation and characterization of hydrophilic debranched starch modified by pullulanase on swollen granule starch

Guodong Liu, Yan Hong, Zheng-biao Gu, 2015 .

Substrate Selectivity of a Novel Amylo-α-1,6-glucosidase from Thermococcus gammatolerans STB12

Yamei Wang, Yan Hong, Li Cheng, 2022, Foods.

Fine structure impacts highly concentrated starch liquefaction process and product performance

Yan Hong, Li Cheng, Caiming Li, 2021 .

An Innovative Short-Clustered Maltodextrin as Starch Substitute for Ameliorating Postprandial Glucose Homeostasis.

Yan Hong, Li Cheng, Caiming Li, 2020, Journal of agricultural and food chemistry.

A temperature-mediated two-step saccharification process enhances maltose yield from high-concentration maltodextrin solutions.

Yan Hong, Li Cheng, Caiming Li, 2020, Journal of the science of food and agriculture.

Liquefaction concentration impacts the fine structure of maltodextrin

Yan Hong, Li Cheng, Caiming Li, 2018, Industrial Crops and Products.

Heat pretreatment improves the enzymatic hydrolysis of granular corn starch at high concentration

X. Yang, Yan Hong, Li Cheng, 2018 .

An improved two-step saccharification of high-concentration corn starch slurries by granular starch hydrolyzing enzyme

Yan Hong, Li Cheng, Caiming Li, 2016 .

The effect of starch concentration on the gelatinization and liquefaction of corn starch

Zhengbiao Gu, Yan Hong, Li Cheng, 2015 .

Effects of granule swelling on starch saccharification by granular starch hydrolyzing enzyme.

Yong‐Cheng Shi, Zhaofeng Li, Liming Cai, 2014, Journal of agricultural and food chemistry.

Pullulanase hydrolysis behaviors and hydrogel properties of debranched starches from different sources

Guodong Liu, Yan Hong, Li Cheng, 2015 .

Effect of ripening on in vitro digestibility and structural characteristics of plantain (Musa ABB) starch

Zhengbiao Gu, Yan Hong, Li Cheng, 2019, Food Hydrocolloids.

Characterization and efficient production of an α‐agarase from marine bacterium Catenovulum maritimum STB14

Caiming Li, Yuxian You, X. Ban, 2022, Food Bioengineering.

Pasting and thermal properties of waxy corn starch modified by 1,4-α-glucan branching enzyme.

Yan Hong, Li Cheng, Caiming Li, 2017, International journal of biological macromolecules.

Preparation and structural properties of starch phosphate modified by alkaline phosphatase.

Menghan Wu, Yan Hong, Li Cheng, 2022, Carbohydrate polymers.

Combinatorial effect of fermentation and drying on the relationship between the structure and expansion properties of tapioca starch and potato starch.

Yan Hong, Li Cheng, Caiming Li, 2020, International journal of biological macromolecules.

Conserved residues Glu and Phe at substrate binding groove of α-1,6-glucanases modulate branch of the product.

Caiming Li, X. Ban, Zhaofeng Li, 2023, Food chemistry.

Progress and prospects of modified starch-based carriers in anticancer drug delivery.

Zhengbiao Gu, Yan Hong, Li Cheng, 2022, Journal of controlled release : official journal of the Controlled Release Society.

Butyl Group Distribution, Intestinal Digestion, and Colonic Fermentation Characteristics of Different Butyrylated Starches.

Zhengbiao Gu, Yan Hong, Li Cheng, 2022, Journal of agricultural and food chemistry.

Structural and functional characteristics of butyrylated maize starch

Zhengbiao Gu, Yan Hong, Li Cheng, 2019, LWT.

Expression and Biochemical Characterization of a Thermostable Branching Enzyme from Geobacillus thermoglucosidans

Zhengbiao Gu, Yan Hong, Li Cheng, 2016, Journal of Molecular Microbiology and Biotechnology.

Preparation and antibacterial activity of a novel maltotetraose product

Yan Hong, Li Cheng, Caiming Li, 2021 .

Investigation of Digestibility In Vitro and Physicochemical Properties of A‐ and B‐Type Starch from Soft and Hard Wheat Flour

I. Tetlow, M. Emes, Zhengbiao Gu, 2007 .

The effect of xanthan on short and long-term retrogradation of rice starch

Yan Hong, Yayuan Zhang, M. Tang, 2013 .

Enzyme-assisted fermentation improves the antimicrobial activity and drying properties of potato pulp

Yan Hong, Li Cheng, Caiming Li, 2021 .

Enzyme assisted fermentation of potato pulp: An effective way to reduce water holding capacity and improve drying efficiency.

Yan Hong, Li Cheng, Caiming Li, 2018, Food chemistry.

Butyrylated starch protects mice from DSS-induced colitis: combined effects of butyrate release and prebiotic supply.

Yan Hong, Li Cheng, Caiming Li, 2021, Food & function.

Rheological investigation of alginate chain interactions induced by concentrating calcium cations

O. Campanella, B. Hamaker, Zhengbiao Gu, 2013 .

Fine structures of added maltodextrin impact stability of frozen bread dough system.

Caiming Li, X. Ban, Zhaofeng Li, 2022, Carbohydrate polymers.

Delayed supplementation of glycine enhances extracellular secretion of the recombinant α-cyclodextrin glycosyltransferase in Escherichia coli

Jian Chen, G. Du, Zhengbiao Gu, 2009, Applied Microbiology and Biotechnology.

Effect of ascorbic acid on the properties of ammonia caramel colorant additives and acrylamide formation.

Zhengbiao Gu, Hongxing Chen, Zheng-biao Gu, 2014, Journal of food science.

Bacterial 1,4-α-glucan branching enzymes: characteristics, preparation and commercial applications

Abhishek S. Dhoble, Zhengbiao Gu, Yan Hong, 2020, Critical reviews in biotechnology.

Carbohydrate-Binding Module and Linker Allow Cold Adaptation and Salt Tolerance of Maltopentaose-Forming Amylase From Marine Bacterium Saccharophagus degradans 2-40T

Caiming Li, B. V. Venkataram Prasad, X. Ban, 2021, Frontiers in Microbiology.

A novel maltooligosaccharide-forming amylase from Bacillus stearothermophilus

Caiming Li, Zhaofeng Li, Yan Feng, 2019, Food Bioscience.

Maltooligosaccharide-forming amylase: Characteristics, preparation, and application.

Yan Hong, Li Cheng, Caiming Li, 2017, Biotechnology advances.

The N-terminus of 1,4-α-glucan branching enzyme plays an important role in its non-classical secretion in Bacillus subtilis

Yan Hong, Li Cheng, Caiming Li, 2023, Food Bioscience.

Regulation of Cell Membrane Permeability Enhanced the Non-Classical Secretion of γ-Cyclodextrin Glycosyltransferase in Bacillus subtilis.

Yan Hong, Li Cheng, Caiming Li, 2022, Journal of agricultural and food chemistry.

Two 1,4-α-glucan branching enzymes successively rearrange glycosidic bonds: A novel synergistic approach for reducing starch digestibility.

Yan Hong, Li Cheng, Caiming Li, 2021, Carbohydrate polymers.

New insights into the alleviating role of starch derivatives on dough quality deterioration caused by freeze.

Yan Hong, Li Cheng, Caiming Li, 2021, Food chemistry.

A two-stage modification method using 1,4-α-glucan branching enzyme lowers the in vitro digestibility of corn starch.

Yan Hong, Li Cheng, Caiming Li, 2020, Food chemistry.

Met349 Mutations Enhance the Activity of 1,4-α-Glucan Branching Enzyme from Geobacillus thermoglucosidans STB02.

Yan Hong, Li Cheng, Caiming Li, 2017, Journal of agricultural and food chemistry.

Physical Changes of Mesona Blumes Gum/Starch Mixed Gel with Sugars

Zhengyu Jin, Zhengbiao Gu, Haining Zhuang, 2008 .

Fusion of maltooligosaccharide-forming amylases from two origins for the improvement of maltopentaose synthesis

Zhengbiao Gu, Yan Hong, Li Cheng, 2021, Food Research International.

Engineering starch by enzymatic structure design for versatile applications in food industries: a critical review

Caiming Li, Haimin Jiang, X. Ban, 2022, Systems Microbiology and Biomanufacturing.

Effects of ionic liquid/water mixture pretreatment on the composition, the structure and the enzymatic hydrolysis of corn stalk

Zhengbiao Gu, Yan Hong, Li Cheng, 2018, Industrial Crops and Products.

Novel Short-Clustered Maltodextrin as a Dietary Starch Substitute Attenuates Metabolic Dysregulation and Restructures Gut Microbiota in db/db Mice.

Yan Hong, Li Cheng, Caiming Li, 2020, Journal of agricultural and food chemistry.

Starch-Binding Domain Modulates the Specificity of Maltopentaose Production at Moderate Temperatures.

Zhengbiao Gu, Caiming Li, Zhaofeng Li, 2022, Journal of agricultural and food chemistry.

Effects of emulsifier on the bonding performance and freeze–thaw stability of starch-based wood adhesive

Yan Hong, Li Cheng, Zhaofeng Li, 2013, Cellulose.

Synthesis, characterization, and application of starch-based adhesives modified with itaconic acid and N-hydroxyethyl acrylamide

C. Chen, Yan Hong, Li Cheng, 2023, Industrial Crops and Products.

Effect of modification with 1,4-α-glucan branching enzyme on the rheological properties of cassava starch.

Yan Hong, Li Cheng, Caiming Li, 2017, International journal of biological macromolecules.

Influence of guar gum on the in vitro digestibility of tapioca starch

Guodong Liu, Yan Hong, Li Cheng, 2016 .

Effect of increased pressure on the coated layer profile of steamed rice.

Yan Hong, Li Cheng, Caiming Li, 2019, Food chemistry.

Highland Barley Starch: Structures, Properties, and Applications

Yan Hong, Li Cheng, Caiming Li, 2023, Foods.

Preparation of acetylated nanofibrillated cellulose from corn stalk microcrystalline cellulose and its reinforcing effect on starch films.

Zhengbiao Gu, Yan Hong, Li Cheng, 2018, International journal of biological macromolecules.

Competitive reaction effect of vinyl acetate on preparation and characterization of thermosetting starch-based wood adhesives grafted by N-methylol acrylamide

Yan Hong, Li Cheng, Caiming Li, 2022, International Journal of Adhesion and Adhesives.

Physicochemical properties of a new starch from turion of Spirodela polyrhiza.

Yan Hong, Li Cheng, Caiming Li, 2022, International journal of biological macromolecules.

Pasting and rheologic properties of potato starch and maize starch mixtures

Zhengbiao Gu, Yan Hong, Li Cheng, 2011 .

Recent advances of starch-based excipients used in extended-release tablets: a review

Guodong Liu, Yan Hong, Zheng-biao Gu, 2016, Drug delivery.

Comparative study on the interaction between native corn starch and different hydrocolloids during gelatinization.

Zhengbiao Gu, Yan Hong, Ling Zhu, 2018, International journal of biological macromolecules.

Impact of amylose content on starch physicochemical properties in transgenic sweet potato.

Jun Yang, Peng Zhang, Zhengbiao Gu, 2015, Carbohydrate polymers.

Rice noodle quality is structurally driven by the synergistic effect between amylose chain length and amylopectin unit-chain ratio.

Caiming Li, Jiayan Zhang, X. Ban, 2022, Carbohydrate polymers.

Highly branched starch accelerates the restoration of edible quality of dried rice noodles during rehydration.

Caiming Li, Jiayan Zhang, X. Ban, 2022, Carbohydrate polymers.

Rheological properties of rice starch-Mesona Blumes gum mixtures.

Zhengyu Jin, Zhengbiao Gu, Haining Zhuang, 2010 .

Molecular structure and digestibility of banana flour and starch

Zhengbiao Gu, Yan Hong, Li Cheng, 2017 .

Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread.

Yan Hong, Li Cheng, Caiming Li, 2022, International journal of biological macromolecules.

Effects of different gelatinization degrees of potato flour on gluten network integrity and dough stickiness

Yan Hong, Li Cheng, Caiming Li, 2022, LWT.

Effect of amylose on pasting and rheological properties of corn starch/xanthan blends

Guodong Liu, Yan Hong, Zheng-biao Gu, 2015 .

Preparation and characterization of cationic hyperbranched maltodextrins as potential carrier for siRNA encapsulation.

Yan Hong, Li Cheng, Caiming Li, 2022, International journal of biological macromolecules.

Non-classical secretion of 1,4-alpha-glucan branching enzymes without signal peptides in Escherichia coli.

Zhengbiao Gu, Yan Hong, Li Cheng, 2019, International journal of biological macromolecules.

Perspectives on evaluating health effects of starch: Beyond postprandial glycemic response.

Zhengbiao Gu, Caiming Li, X. Ban, 2022, Carbohydrate polymers.

Artificially cultivated duckweed: a high-efficiency starch producer

Hai Zhao, Li Tan, Yang Fang, 2023, bioRxiv.

Encapsulating tributyrin during enzymatic cyclodextrin synthesis improves the solubility and bioavailability of tributyrin

Yan Hong, Li Cheng, Caiming Li, 2021 .

Potassium and sodium ions enhance the activity and thermostability of 1,4-α-glucan branching enzyme from Geobacillus thermoglucosidasius in the presence of glycerol.

Abhishek S. Dhoble, Yan Hong, Li Cheng, 2017, International journal of biological macromolecules.

The degree of substitution of OSA-modified starch affects the retention and release of encapsulated mint flavour.

Yan Hong, Li Cheng, Caiming Li, 2022, Carbohydrate polymers.

Alanine 310 is important for the activity of 1,4-α-glucan branching enzyme from Geobacillus thermoglucosidans STB02.

Yan Hong, Li Cheng, Caiming Li, 2017, International journal of biological macromolecules.

Characterization of physicochemical properties of cellulose from potato pulp and their effects on enzymatic hydrolysis by cellulase.

Zhengbiao Gu, Yan Hong, Li Cheng, 2019, International journal of biological macromolecules.

Characterization the structural property and degradation behavior of corn starch in KOH/thiourea aqueous solution.

Yan Hong, Li Cheng, Chunrui Sun, 2021, Carbohydrate polymers.

Calcium and sodium ions synergistically enhance the thermostability of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04.

Zhengbiao Gu, Yan Hong, Li Cheng, 2019, Food chemistry.

Different starch varieties influence the complexing state and digestibility of the resulting starch-lipid complexes

Yan Hong, Li Cheng, Caiming Li, 2023, Food Hydrocolloids.

Remarkable improvement in the storage stability of maltodextrin through 1,4-α-glucan branching enzyme modification

Caiming Li, Yuxian You, X. Ban, 2023, Food Hydrocolloids.

Emulsification properties of enzymatically treated octenyl‐succinic anhydride starch

Zhengbiao Gu, Yan Hong, Li Cheng, 2014 .

Importance of Trp139 in the product specificity of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04

Yan Hong, Li Cheng, Caiming Li, 2019, Applied Microbiology and Biotechnology.

Effects of fatty acids with various chain lengths and degrees of unsaturation on the structure, physicochemical properties and digestibility of maize starch-fatty acid complexes

Yan Hong, Li Cheng, Caiming Li, 2021 .

Structural Basis for the Cold Activation and Adaptation of an Α-Agarase from Marine Bacterium Catenovulum Agarivorans Stb13

Caiming Li, Yuxian You, X. Ban, 2023, SSRN Electronic Journal.

Flexible Loop in Carbohydrate-Binding Module 48 Allosterically Modulates Substrate Binding of the 1,4-α-Glucan Branching Enzyme.

Yan Hong, Li Cheng, Caiming Li, 2021, Journal of agricultural and food chemistry.

Additional salt bridges improve the thermostability of 1,4-α-glucan branching enzyme.

Abhishek S. Dhoble, Yan Hong, Li Cheng, 2020, Food chemistry.

Expression and characterization of an extremely thermophilic 1,4-α-glucan branching enzyme from Rhodothermus obamensis STB05.

Zhe Wang, Zhengbiao Gu, Yan Hong, 2019, Protein expression and purification.

Thermostability and catalytic ability enhancements of 1,4-α-glucan branching enzyme by introducing salt bridges at flexible amino acid sites.

Yan Hong, Li Cheng, Caiming Li, 2022, International journal of biological macromolecules.

The amino acid on the top of the active groove allosterically modulates product specificity of the 1,4-α-glucan branching enzyme.

Yan Hong, Li Cheng, Caiming Li, 2022, Food chemistry.

Modulation of Flexible Loops in Catalytic Cavities Reveals the Thermal Activation Mechanism of a Glycogen-Debranching Enzyme.

Caiming Li, X. Ban, Zhaofeng Li, 2022, Journal of agricultural and food chemistry.

Disulfide Bond Engineering for Enhancing the Thermostability of the Maltotetraose-Forming Amylase from Pseudomonas saccharophila STB07

Zhengbiao Gu, Yan Hong, Li Cheng, 2022, Foods.

Nanosilica sol leads to further increase in polyethylene glycol (PEG) 1000-enhanced thermostability of β-cyclodextrin glycosyltransferase from Bacillus circulans.

Zhengbiao Gu, Yan Hong, Li Cheng, 2014, Journal of agricultural and food chemistry.

Structural studies of an acidic polysaccharide of Mesona blumes gum

Zhengyu Jin, Zhengbiao Gu, T. Feng, 2008 .

Effects of sugar, salt and acid on tapioca starch and tapioca starch‐xanthan gum combinations

Yan Hong, Ling Zhu, Zheng-biao Gu, 2014 .

Leu600 mutations decrease product inhibition of the β-cyclodextrin glycosyltransferase from Bacillus circulans STB01.

Yan Hong, Li Cheng, Caiming Li, 2018, International journal of biological macromolecules.

Extracellular expression and biochemical characterization of alpha-cyclodextrin glycosyltransferase from Paenibacillus macerans.

Jian Chen, G. Du, Jing Wu, 2010, Carbohydrate research.

Calcium leads to further increase in glycine-enhanced extracellular secretion of recombinant alpha-cyclodextrin glycosyltransferase in Escherichia coli.

Jian Chen, G. Du, Miao Wang, 2009, Journal of agricultural and food chemistry.

Mutations in cyclodextrin glycosyltransferase from Bacillus circulans enhance β-cyclization activity and β-cyclodextrin production.

Yan Hong, Li Cheng, Caiming Li, 2014, Journal of agricultural and food chemistry.

Mutations enhance β-cyclodextrin specificity of cyclodextrin glycosyltransferase from Bacillus circulans.

Yan Hong, Li Cheng, Caiming Li, 2014, Carbohydrate polymers.

Effect of starch-hydrocolloid complexes with heat-moisture treatment on in vivo digestibility.

Zhengbiao Gu, Yan Hong, Li Cheng, 2021, Food & function.

Novel insight into the secretory expression of recombinant enzymes in Escherichia coli

Jian Chen, Lingqia Su, Jing Wu, 2014 .

Enhancement of α-CGTase thermostability with the addition of calcium or barium ions

Yan Hong, Li Cheng, Caiming Li, 2018, Food Bioscience.

The in vivo digestibility study of banana flour with high content of resistant starch at different ripening stages.

Zhengbiao Gu, Yan Hong, Li Cheng, 2020, Food & function.

Short-Clustered Maltodextrin Activates Ileal Glucose-Sensing and Induces Glucagon-like Peptide 1 Secretion to Ameliorate Glucose Homeostasis in Type 2 Diabetic Mice.

Caiming Li, X. Ban, Zhaofeng Li, 2022, Journal of agricultural and food chemistry.

Polyethylene glycols enhance the thermostability of β-cyclodextrin glycosyltransferase from Bacillus circulans.

Caiming Li, Tod P. Holler, Zhengbiao Gu, 2014, Food chemistry.

Study on rapid drying and spoilage prevention of potato pulp using solid-state fermentation with Aspergillus aculeatus.

Yan Hong, Li Cheng, Caiming Li, 2019, Bioresource technology.

Mutations of Lysine 47 in cyclodextrin glycosyltransferase from Paenibacillus macerans enhance beta-cyclodextrin specificity.

Jian Chen, G. Du, Zhengbiao Gu, 2009, Journal of agricultural and food chemistry.

Structure-Based Engineering of a Maltooligosaccharide-forming Amylase to Enhance Product Specificity.

Yan Hong, Li Cheng, Caiming Li, 2020, Journal of agricultural and food chemistry.

Improving the Product Specificity of Maltotetraose-Forming Amylase from Pseudomonas saccharophila STB07 by Removing the Carbohydrate-Binding Module.

Caiming Li, X. Ban, Zhaofeng Li, 2022, Journal of agricultural and food chemistry.

Destabilization of oil-in-water emulsions: Influences of interfacial assembly of octenyl succinic anhydride starch and chitosan

Yan Hong, Li Cheng, Caiming Li, 2023, Food Hydrocolloids.

The desirable salt bridges in amylases: Distribution, configuration and location.

Zhengbiao Gu, Yan Hong, Li Cheng, 2021, Food chemistry.

Insights into the thermostability and product specificity of a maltooligosaccharide-forming amylase from Bacillus stearothermophilus STB04

Yan Hong, Li Cheng, Caiming Li, 2019, Biotechnology Letters.

Use of two-stage dough mixing process in improving water distribution of dough and qualities of bread made from wheat–potato flour

Yan Hong, Li Cheng, Caiming Li, 2021 .

The effect of electrostatic interactions on pasting properties of potato starch/xanthan gum combinations

Yan Hong, Yayuan Zhang, Xuran Cai, 2011 .

Interaction of starch and non-starch polysaccharides in raw potato flour and their effects on thickening stability.

Yan Hong, Li Cheng, Jiahui Fang, 2023, International journal of biological macromolecules.

Double mutations enhance β-cyclization activity of cyclodextrin glycosyltransferase from Bacillus circulans

Zhengbiao Gu, Yan Hong, Li Cheng, 2016 .

Asp577 mutations enhance the catalytic efficiency of cyclodextrin glycosyltransferase from Bacillus circulans.

Yan Hong, Li Cheng, Caiming Li, 2016, International journal of biological macromolecules.

Short-clustered maltodextrin provides cryoprotection by maintaining cell membrane homeostasis of yeast during frozen storage.

Caiming Li, Xiaofang Xie, X. Ban, 2022, Food chemistry.

Impacts of fatty acid type on binding state, fine structure, and in vitro digestion of debranched starch-fatty acid complexes with different debranching degrees.

Yan Hong, Li Cheng, Caiming Li, 2023, Carbohydrate polymers.

Effects of acid hydrolysis on the structure, physicochemical properties and digestibility of starch-myristic acid complexes

Yan Hong, Li Cheng, Caiming Li, 2019, LWT.

Designing a Specific Pretreatment on Corn Starch to Facilitate Enzymatic Rearrangement of Glycosidic Bonds for Efficiently Reducing Starch Digestibility.

Caiming Li, X. Ban, Zhaofeng Li, 2023, Journal of agricultural and food chemistry.

Rational Design of Disulfide Bonds for Enhancing the Thermostability of the 1,4-α-Glucan Branching Enzyme from Geobacillus thermoglucosidans STB02.

Yan Hong, Li Cheng, Caiming Li, 2020, Journal of agricultural and food chemistry.

Reduction of inhibitory effects on cellulose degradation with pectinase treatment in potato residue

Yan Hong, Li Cheng, Caiming Li, 2023, Industrial Crops and Products.

Distribution of Aromatic Amino Acid Residues in Substrate-Binding Regions Modulates Substrate Specificity of Microbial Debranching Enzymes.

Caiming Li, X. Ban, Zhaofeng Li, 2023, Journal of agricultural and food chemistry.

Impact of celluloses and pectins restrictions on gluten development and water distribution in potato-wheat flour dough.

Yan Hong, Li Cheng, Caiming Li, 2022, International journal of biological macromolecules.

RETRACTED: Evaluation of amorphous debranched starch as extended-release matrices in tablets.

Guodong Liu, Yan Hong, Zheng-biao Gu, 2013, Carbohydrate polymers.

Formation Mechanism of Starch-Based Double Emulsions from the Interfacial Perspective.

Yan Hong, Li Cheng, Caiming Li, 2023, Langmuir.

The effect of electrostatic interactions on pasting properties of potato starch/xanthan gum combinations

Yan Hong, Yayuan Zhang, Xuran Cai, 2011 .

Bifunctional Mutant of Oligo-1,6-glucosidase for the Production of Glucose from Glucose Mother Liquor.

Caiming Li, X. Ban, Zhaofeng Li, 2023, Journal of agricultural and food chemistry.

Effect of hydrocolloids on starch digestion: A review.

Yan Hong, Li Cheng, Caiming Li, 2024, Food chemistry.

A Comprehensive Review of the Effects of Glycemic Carbohydrates on the Neurocognitive Functions Based on Gut Microenvironment Regulation and Glycemic Fluctuation Control

Yan Hong, Li Cheng, Caiming Li, 2023, Nutrients.

Minimum Inhibitory Concentration (MIC) of Essential Oils Against Microorganisms: Methods, Function, Accuracy Factors and Application

Yan Hong, Li Cheng, Caiming Li, 2024, Food Reviews International.

Catalytic Mode and Product Specificity of an α-Agarase Reveal Its Direct Catalysis for the Production of Agarooligosaccharides

Yan Hong, Li Cheng, Caiming Li, 2024, Foods.

Conserved residues at the family and subfamily levels determine enzyme activity and substrate binding in glycoside hydrolase family 13.

Caiming Li, X. Ban, Zhaofeng Li, 2023, International journal of biological macromolecules.

Carbohydrate binding modules: Compact yet potent accessories in the specific substrate binding and performance evolution of carbohydrate-active enzymes.

Caiming Li, X. Ban, Zhaofeng Li, 2024, Biotechnology advances.

Highly-branched modification of starch: An enzymatic approach to regulating its properties

Yan Hong, Li Cheng, Caiming Li, 2023, Food Hydrocolloids.

Catalytic activity enhancement of 1,4-α-glucan branching enzyme by N-terminal modification

Yan Hong, Li Cheng, Caiming Li, 2023, Food Chemistry: X.