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[1]Shu,M.,Yao,X.,Wu,K.,Zhang,K.,Nishinari,K.,Phillips,G.O.,Yao,X.,&Jiang,F.(2018).Preparationandstabilityofnano-scaledgelbeadsofλ-carrageenanboundwithferricions.InternationalJournalofBiologicalMacromolecules,inpress.
[2]RenyouGan,KinwengKong,HuabinLi,KaoWu,YingyingGe,ChaklunChan,XianmingShi,HaroldCorke.(2018).Separation,identification,andbioactivitiesofthemaingallotanninsofredswordbean(canavaliagladiata)coats.FrontiersinChemistry,inpress
[3]KaoWu,QianZhu,HongQian,ManXiao,HaroldCorke,KatsuyoshiNishinari,FatangJiang*.(2018)Controllablehydrophilicity-hydrophobicityandrelatedpropertiesofkonjacglucomannanandethylcellulosecompositefilms,FoodHydrocolloids,79,301-309.
[4]Wang,Y.,Wu,K.,Xiao,M.,Riffat,S.B.,Su,Y.,&Jiang,F.(2018).Thermalconductivity,structureandmechanicalpropertiesofkonjacglucomannan/starchbasedaerogelstrengthenedbywheatstraw.CarbohydratePolymers,197,284-291.
[5]Chen,Y.,Shu,M.,Yao,X.,Wu,K.,Zhang,K.,He,Y.,Nishinari,K.,Phillips,G.O.,Yao,X.,&Jiang,F.(2018).Effectofzein-basedmicroencapsulesonthereleaseandoxidationofloadedlimonene.FoodHydrocolloids,84,330-336.
[6]KaoWu,AnilGunaratne,RenyouGan,JinsongBao,HaroldCorke,FatangJiang*.(2018).Relationshipsbetweencookingpropertiesandphysicochemicalpropertiesinbrownandwhiterice,Starch-Starke,70(5-6),1700167.
[7]XuewenNi,KaiWang,KaoWu,HaroldCorke,KatsuyoshiNishinari,FatangJiang.(2018).Stability,microstructureandrheologicalbehaviorofkonjacglucomannan-zeinmixedsystems,CarbohydratePolymers,188,260-267.
[8]AnilGunaratne,RenyouGan,KaoWu,XiangliKong,LiliaCollado,LalVidhanaArachchi,KapilaKumara,SarathMalavipathirana,HaroldCorke.(2018).PhysicochemicalpropertiesofmungbeanstarchesisolatedfromfourvarietiesgrowninSriLanka,Starch–Starke,70(3-4),1700129.
[9]ZehuaSun,LixinYan,JiansongTang,QianQian,JericaLenberg,DandanZhu,WanLiu,KaoWu,YilinWang,ShiqiangLu.(2018).BriefintroductionofcurrenttechnologiesinisolationofbroadlyneutralizingHIV-1antibodies,VirusResearch,243,75-82.
[10]KaiWang,KaoWu,ManXiao,YingKuang,HaroldCorke,XuewenNi,FatangJiang.(2017).Structuralcharacterizationandpropertiesofkonjacglucomannanandzeinblendfilms,InternationalJournalofBiologicalMacromolecules,105,1096-1104.
[11]JinlingLuan,KaoWu,CaoLi,JiaLiu,XuewenNi,ManXiao,YanglinXu,YingKuang,FatangJiang.(2017)pH-Sensitivedrugdeliverysystembasedonhydrophobicmodifiedkonjacglucomannan.CarbohydratePolymers,171,9-17.
[12]RenyouGan,Wing-YeeLui,KaoWu,Chak-LunChan,ShuhongDai,ZhongquanSui,HaroldCorke.(2017).Bioactivecompoundsandbioactivitiesofgerminatededibleseedsandsprouts:Anupdatedreview.TrendsinFoodScience&Technology,59,1-14.
[13]ManXiao,MingfengJiang,KaoWu,HaoYang,XuewenNi,WenliYan,GlynO.Phillips,FatangJiang.(2017).Investigationoncurdlandissociationbyheatinginwater.FoodHydrocolloids,70,57-64.
[14]RenyouGan,MingfuWang,Wing-YeeLui,KaoWu,ShuhongDai,HaroldCorke,ZhongquanSui.(2017).Diversityinantioxidantcapacity,phenolicandflavonoidcontentsof42ediblebeansfromChina.CerealChemistry,94,291-297.
[15]KaoWu,ShuhongDai,RenyouGan,HaroldCorke,FanZhu*(2016).Thermalandrheologicalpropertiesofmungbeanstarchblendswithpotato,sweetpotato,rice,andsorghumstarches.FoodandBioprocessTechnology,9(8),1408-1421.
[16]KaoWu,RenyouGan,ShuhongDai,YizhongCai,HaroldCorke,FanZhu*(2016).Buckwheatandmilletaffectthermal,rheological,andgellingpropertiesofwheatflour.JournalofFoodScience,81(3),E627-636.
[17]K.Wu,P.W.Lucas,A.Gunaratne,L.S.Collado,H.Corke,A.S.Almusallam,L.A.Thai(2016).Indentationasapotentialmechanicaltestfortexturalnoodlequality.JournalofFoodEngineering,177,42-49.
[18]XuewenNi,WenjieChen,ManXiao,KaoWu,YingKuang,HaroldCorke,FatangJiang.(2016)Physicalstabilityandrheologicalpropertiesofkonjacglucomannan-ethylcellulosemixedemulsions,InternationalJournalofBiologicalMacromolecules,92,423-430.
[19]XuewenNi,FanKe,ManXiao,KaoWu,YingKuang,HaroldCorke,FatangJiang.(2016)Thecontroloficecrystalgrowthandeffectonporousstructureofkonjacglucomannan-basedaerogels,InternationalJournalofBiologicalMacromolecules,92,1130-1135
[20]RenyouGan,Wing-YeeLui,KaoWu,HaroldCorke.(2016).Thermaltreatmentsaffectthepolyphenolprofileandincreaseantioxidantcapacityinfivevarietiesofediblebeanmilks.InternationalJournalofFoodScience&Technology,51,954-961.
[21]AnilGunaratne,KaoWu,LiliaCollado,RenyouGan,ArachchiLalVidhana,KapilaKumara,SarathMalaviPathirana,HaroldCorke.(2016).PhysicochemicalandfunctionalpropertiesofCaryotaurensflourascomparedtowheatflour.InternationalJournalofFoodScience&Technology,51,2647-2653.
[22]RenyouGan,MingfuWang,Wing-YeeLui,KaoWu,HaroldCorke.(2016).Dynamicchangesinphytochemicalcompositionandantioxidantcapacityingreenandblackmungbean(Vignaradiata)sprouts.InternationalJournalofFoodScience&Technology,51,2090-2098.
[23]KaoWu,A.Gunaratne,LiliaS.Collado,PeterW.Lucas,HaroldCorke.(2015).Adhesion,cohesionandfrictionestimatedfromcombiningcuttingandpeelingtestresultsforthinnoodlesheets.JournalofFoodScience,80(2),E370-376.
[24]AnilGunaratne,KaoWu,DongqinLi,AmithaBentota,HaroldCorke,YizhongCai.(2013).Antioxidantactivityandnutritionalqualityoftraditionalred-grainedricevarietiescontainingproanthocyanidins,FoodChemistry,138(2-3),1153-1161.
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