Zhang, G. (2010). Cereal carbohydrates and colon health. Cereal Chemistry, 87, 331-341.
Klein, M., DeBaz, L., Agidi, S., Lee, H., Xie, G., Lin, A. M., Lemos, J., . . . Koo, H. (2010). Dynamics of Streptococcus mutans transcriptome in response to starch and sucrose during biofilm development. Plos ONE, 5, e13478.
Benmoussa, M., Huang, C., Sherman, D., Weil, C., & BeMiller, J. (2010). Elucidation of maize endosperm starch granule channel proteins and evidence for plastoskeletal structures in maize endosperm amyloplasts. Journal of Cereal Science, 52, 22-29.
Zhang, G., Maladen, M., & Campanella, O. (2010). Free fatty acids electronically bridge the self-assembly of a three-component nanocomplex consisting of amylose, protein, and free fatty acids. Journal of Agricultural and Food Chemistry, 58, 9164-9170.
McCrory, M., Lovejoy, L., & Eichelsdoerfer, P. (2010). Pulse consumption, satiety and weight management. Advances in Nutrition, 1, 17-30.
Rose, D., Venema, K., & Keshavarzian, A. (2010). Starch-entrapped microspheres show a beneficial fermentation profile and decrease in potentially harmful bacteria during in vitro fermentation in fecal microbiota obtained from patients with inflammatory bowel disease. British Journal of Nutrition, 103, 1514-1524.
Rose, D., & Patterson, J. (2010). Structural differences among alkali-soluble arabinoxylans from maize (Zea mays), rice (Oryza sativa), and wheat (Triticum aestivum) brans influence human fecal fermentation profiles. Journal of Agricultural and Food Chemistry, 58, 493-499.
Kale, M., Pai, D., & Campanella, O. (2010). Structure-function relationships for corn bran arabinoxylans. Journal of Cereal Science, 52, 368-372.
Liu, J., Fei, L., Maladen, M., & Zhang, G. (2009). Iodine binding property of a ternary complex consisting of starch, protein, and free fatty acids. Carbohydrate Polymers, 75, 351-355.
Rose, D., Keshavarzian, A., Patterson, J., Venkatachalam, M., & Gillevet, P. (2009). Starch-entrapped microspheres extend in vitro fecal fermentation, increases butyrate production, and influences microbiota pattern. Molecular Nutrition and Food Research, 53, 121-130.