[1]Tangminmin, Hong Yan*, Guzhengbiao, Effect of xanthan on the short and long term retrogradation of rice starch，Starke/Starch ,in press,2013
[2]Ying Yang, Genyi Zhang, Yan Hong, Zhengbiao Gu, Fang Fang, Calcium Cation Triggers and Accelerates the Gelation of High Methoxy Pectin, Food Hydrocolloids, 30(1), 26-32 ,2013
[3]Zhenjiong Wang, Zhaofeng Li, Zhengbiao Gu, Yan Hong, Li Cheng, Preparation, characterization and properties of starch-based wood adhesive, Carbohydrate Polymers,88,699-702,2012
[4] Hong Yan, Zhang Yayuan, Zhu Ling,Gu Zhengbiao, Study on physicochemical characteristics of waxy potato starch in comparison with other waxy starches, Starke/Starch, 63, 754–759,2011
[5]Xuran Cai, Yan Hong*, Zhengbiao Gu, Yayuan Zhang，The effect of electrostatic interactions on pasting properties of potato starch/xanthan gum combinations，Food Research International,44,3079-3086，2011
[6]Yayuan Zhang, Zhengbiao Gu, Yan Hong*, Zhaofeng Li , Li Cheng. Pasting and rheologic properties of potato starch and maize starch mixtures. Starke/Starch, 63,11–16,2011
[7]Zhenjiong Wang, Zhengbiao Gu, Yan Hong, Li Cheng, Zhaofeng Li, Bonding strength and water resistance of starch-based wood adhesive improved by silica nanoparticles, Carbohydrate Polymers,86,72-76,2011
[8]Hongyan, Gu Zhengbiao. Morphology of modified starches prepared by different methods. Food research international,43,767-772, 2010
[9]Wang Liang, Gu Zhengbiao, Cheng Li, Hong Yan. Effect of Ethanol on the Catalysisi of the CGTase. Chemical Journal of Chinese Universities,31(6),1-4, 2010
