| Structural characterization and properties of konjac glucomannan and zein blend films K Wang, K Wu, M Xiao, Y Kuang, H Corke, X Ni, F Jiang International Journal of Biological Macromolecules 105, 1096-1104, 2017 | 156 | 2017 |
| The advances of polysaccharide-based aerogels: Preparation and potential application Y Wang, Y Su, W Wang, Y Fang, SB Riffat, F Jiang Carbohydrate polymers 226, 115242, 2019 | 129 | 2019 |
| Interactions between carboxymethyl konjac glucomannan and soy protein isolate in blended films L Wang, M Xiao, S Dai, J Song, X Ni, Y Fang, H Corke, F Jiang Carbohydrate polymers 101, 136-145, 2014 | 125 | 2014 |
| Complexation of bovine serum albumin and sugar beet pectin: Structural transitions and phase diagram X Li, Y Fang, S Al-Assaf, GO Phillips, X Yao, Y Zhang, M Zhao, K Zhang, ... Langmuir 28 (27), 10164-10176, 2012 | 122 | 2012 |
| Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration Z Gao, J Zhao, Y Huang, X Yao, K Zhang, Y Fang, K Nishinari, GO Phillips, ... LWT-Food Science and Technology 76, 1-8, 2017 | 121 | 2017 |
| Thermal conductivity, structure and mechanical properties of konjac glucomannan/starch based aerogel strengthened by wheat straw Y Wang, K Wu, M Xiao, SB Riffat, Y Su, F Jiang Carbohydrate polymers 197, 284-291, 2018 | 118 | 2018 |
| Preparation and characterization of konjac glucomannan and ethyl cellulose blend films X Li, F Jiang, X Ni, W Yan, Y Fang, H Corke, M Xiao Food Hydrocolloids 44, 229-236, 2015 | 117 | 2015 |
| Antimicrobial activity of nobiletin and tangeretin against Pseudomonas X Yao, X Zhu, S Pan, Y Fang, F Jiang, GO Phillips, X Xu Food Chemistry 132 (4), 1883-1890, 2012 | 117 | 2012 |
| A further understanding of the multi-scale supramolecular structure and digestion rate of waxy starch D Qiao, F Xie, B Zhang, W Zou, S Zhao, M Niu, R Lv, Q Cheng, F Jiang, ... Food Hydrocolloids 65, 24-34, 2017 | 101 | 2017 |
| Complexation of bovine serum albumin and sugar beet pectin: Stabilising oil-in-water emulsions X Li, Y Fang, S Al-Assaf, GO Phillips, F Jiang Journal of colloid and interface science 388 (1), 103-111, 2012 | 98 | 2012 |
| Microencapsulation of Lactobacillus acidophilus CGMCC1. 2686 via emulsification/internal gelation of alginate using Ca-EDTA and CaCO3 as calcium sources S Cai, M Zhao, Y Fang, K Nishinari, GO Phillips, F Jiang Food hydrocolloids 39, 295-300, 2014 | 96 | 2014 |
| Bacillus species as potential biocontrol agents against citrus diseases K Chen, Z Tian, H He, C Long, F Jiang Biological control 151, 104419, 2020 | 88 | 2020 |
| The control of ice crystal growth and effect on porous structure of konjac glucomannan-based aerogels X Ni, F Ke, M Xiao, K Wu, Y Kuang, H Corke, F Jiang International journal of biological macromolecules 92, 1130-1135, 2016 | 82 | 2016 |
| Structure and chain conformation of water-soluble heteropolysaccharides from Ganoderma lucidum J Wang, Z Ma, L Zhang, Y Fang, F Jiang, GO Phillips Carbohydrate Polymers 86 (2), 844-851, 2011 | 81 | 2011 |
| Controllable hydrophilicity-hydrophobicity and related properties of konjac glucomannan and ethyl cellulose composite films K Wu, Q Zhu, H Qian, M Xiao, H Corke, K Nishinari, F Jiang Food Hydrocolloids 79, 301-309, 2018 | 73 | 2018 |
| Carboxymethyl modification of konjac glucomannan affects water binding properties M Xiao, S Dai, L Wang, X Ni, W Yan, Y Fang, H Corke, F Jiang Carbohydrate Polymers 130, 1-8, 2015 | 72 | 2015 |
| Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer S Dai, F Jiang, H Corke, NP Shah Food Research International 107, 691-699, 2018 | 60 | 2018 |
| Gum Arabic-stabilized conjugated linoleic acid emulsions: Emulsion properties in relation to interfacial adsorption behaviors S Xiang, X Yao, W Zhang, K Zhang, Y Fang, K Nishinari, GO Phillips, ... Food Hydrocolloids 48, 110-116, 2015 | 60 | 2015 |
| Emulsification properties of sugar beet pectin after modification with horseradish peroxidase L Zhang, Z Shi, W Shangguan, Y Fang, K Nishinari, GO Phillips, F Jiang Food Hydrocolloids 43, 107-113, 2015 | 58 | 2015 |
| Investigation on curdlan dissociation by heating in water M Xiao, M Jiang, K Wu, H Yang, X Ni, W Yan, GO Phillips, F Jiang Food Hydrocolloids 70, 57-64, 2017 | 53 | 2017 |
Kao WuProfessor, Hubei University of Technology在 mail.hbut.edu.cn 的电子邮件经过验证
