Publications
1. FENG, T., GU, Z., JIN, Z. and ZHUANG, H.. RHEOLOGICAL PROPERTIES OF RICE STARCH–MESONA BLUMES GUM MIXTURES. Journal of Texture Studies, 2010, 41: 685–702.
2. Tao Feng, Zhengbiao Gu, Zhengyu Jin and Haining Zhuang. Rheological properties of cereal starch gels and Mesona Blumes gum mixtures. Starch/Starke 2010,62,480-488.
3. Tao Feng, Zuobing Xiao, Huaixiang Tian. Recent Patents in Flavor Controlled Release. Recent Patents on Food, Nutrition & Agriculture, 2010, 2(2): 110-120.
4. Tao Feng. Review of Food Nanotechnology in China. Cereal Foods World, 2009, 54(5):233-234.
5. Tao Feng, Huaixiang Tian, Zuobing Xiao. Recent Patents in Flavor Microencapsulation. Recent Patents on Food, Nutrition & Agriculture, 2009, 1(3): 193-202.
6. Tao Feng. A Review of Food Safety Research in China. Cereal Foods World, 2008, 53(6):326-328.
7. Tao Feng. The History and Future of Food Processing in China. Cereal Foods World, 2008,53(3):157-159.
8. Tao Feng, Zhengbiao Gu, Zhengyu Jin, Haining Zhuang. Physical Changes of Mesona Blumes Gum/Starch Mixed Gel with Sugars. Cereal Chemistry, 2008, 85(4):550-556.
9. Tao Feng, Zhengbiao Gu and Zhengyu Jin. Structural studies of an acidic polysaccharide of Mesona Blumes gum. Journal of the Science of Food and Agriculture. 2008, 88: 24-34.
10. Tao Feng, Zhengbiao Gu and Zhengyu Jin. Isolation and characterization of an acidic polysaccharide from Mesona Blumes gum. Carbohydrate Polymers. 2008, 71: 159-169.
11. Tao Feng. Downstream Processing of Cereal Grains in China. Cereal Foods World, 2007,52(5):291-292.
12. Tao Feng, Z.B.Gu, Z.Y.Jin. The Chemical Composition and Some Rheological Properties of Mesona Blumes Gum. Food Science and Technology International. 2007, 19(1): 50-59.