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feng tao

food science and technology
school of perfume and aroma technology of shanghai institute of technology

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.
Member
Grade: Member

Member since June 9, 2011
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