Global Collaboration

[ Professor ]

Dr. Bruce R. Hamaker

Department of Food Science

Purdue University, IN, US

hamaker@purdue.edu

▶ Primary Research Areas

- Carbohydrates and health

- Cereal starch and protein structure-function relationships

- Cereal chemistry and processing

▶ Specific Research Areas

- Manipulation of starch for slowly digestible/low glycemic response or resistant character, and collaborative studies to understand human enzyme digestion and physiologic response

- Dietary fiber, modifications in functionality and fermentability, and collaborative studies for colonic health

- Improvement of cereal protein functionality

- Textural properties influenced by starch fine structrue...

2010 - Outstanding Graduate Educator. Purdue University college of Agriculture

2008 - Faculty Award of Merit. Gamma Sigma Delta

2008 - Geddes Lecture Award. Northwest Section of the American Association of Cereal Chemists International

2008 - International Award. Institute of Food Technologists.

2008 - Plenary Lecture, Starch 2008. Starch Section of the UK Royal Chemical Society

2008 - Roy L. Whister Chair Professor. Purdue University

2004 - University Faculty Scholar, 2002-2007, Purdue University

[ Professor ]

Dr. Bin Zhang

Department of Food Science and Engineering

South China University of Technology, China

+86-20-871138450

zhangb@scut.edu.cn

1. Zhang B, Dhital S, Flanagan BM, Gidley MJ*. Mechanism for starch granule ghost formation deduced from structural and enzyme digestion properties. Journal of Agricultural and Food Chemistry, 2014, 62, 760-771.

2. Zhang B, Wang K, Hasjim J, Li E, Flanagan BM, Gidley MJ, Dhital S*. Freeze drying changes the structure and digestibility of B-polymorphic starches. Journal of Agricultural and Food Chemistry, 2014, 62, 1482–1491.

3. Zhang B, Dhital S, Gidley MJ*. Synergistic and antagonistic effects of alpha-amylase and amyloglucosidase on starch digestion. Biomacromolecules, 2013, 14, 1945-1954.

4. Zhang B, Dhital S, Gidley MJ*. Densely packed matrices as rate determining features in starch hydrolysis. Trends in Food Science & Technology, 2015, 43, 18–31.

[ Professor ]

Dr. Xiaowei Zhang

School of Health Science and Engineering

University of Shanghai for Science and Technology

zhangx@usst.edu.cn

1. Zhang X., Feng, T*, Tuncil, Y. E. 2023. Editoral: Gut microbiota modulation by di

etary fiber on human health: Processes and mechanisms. Frontiers in Microbiology 14,1160746

2. Xiaowei Zhang, Yutao Zhang, Zhou Xu, Wenmeng Liu, Boyan Gao, Jianhua Xie, Tingting Chen, Enpeng Li, Baoguo Li, Cheng Li, The addition of crosslinked corn br

an arabinoxylans with different gelling characteristics was associated with the pas

ting, rheological, structural, and digestion properties of corn starch, International Journal of Biological Macromolecules, Volume 236, 2023, 123906, ISSN 0141-8130.

3. Xiangxiang He, Cuixia Sun, Jiayi Fang, Chenxi Wu, Yin Zhang, Xiaowei Zhang, and Yapeng FangIn Vitro Colonic Fermentation Profiles and Microbial Responses of Cellulose Derivatives with Different Colloidal States, Journal of Agricultural and Food Chemistry 2022 70 (30), 9509-9519

[ Senior Researcher ]

Dr. Shiyao Yu

R&D China, Roquette Management (Shanghiai) Co., Ltd., Shanghai, China

shiyao.yu@roquette.com

1. Yu, Shiyao & Dong, Ke & Pora, Bernard & Hasjim, Jovin. (2022). The Roles of a Native Starch and a Resistant Dextrin in Texture Improvement and Low Glycemic Index of Biscuits. Processes. 10. 2404. 10.3390/pr10112404.

2. Yu, S., Prakash, A., Pora, B. L. R., & Hasjim, J. (2022). Using buckwheat starch to produce slowly digestible biscuits with good palatability. Cereal Chemistry, 99, 1166–1177.

3. Shiyao Yu, Fangdong Zhang, Cheng Li, Robert G. Gilbert, Molecular structural differences between maize leaf and endosperm starches, Carbohydrate Polymers,
Volume 161, 2017, Pages 10-15, ISSN 0144-8617.

Lab. of FoodBioMaterials Since 2022

Global Collaboration