Articles with public access mandates - Kao WuLearn more
Not available anywhere: 29
Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review
RY Gan, WY Lui, K Wu, CL Chan, SH Dai, ZQ Sui, H Corke
Trends in Food Science & Technology 59, 1-14, 2017
Mandates: National Natural Science Foundation of China, Research Grants Council, Hong Kong
Antioxidant activity and nutritional quality of traditional red-grained rice varieties containing proanthocyanidins
A Gunaratne, K Wu, D Li, A Bentota, H Corke, YZ Cai
Food chemistry 138 (2-3), 1153-1161, 2013
Mandates: Research Grants Council, Hong Kong
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
Mandates: National Natural Science Foundation of China
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
Mandates: National Natural Science Foundation of China
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
Mandates: National Natural Science Foundation of China
Characterizations of konjac glucomannan/curdlan edible coatings and the preservation effect on cherry tomatoes
K Chen, R Tian, G Xu, K Wu, Y Liu, F Jiang
International Journal of Biological Macromolecules 232, 123359, 2023
Mandates: National Natural Science Foundation of China
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
Mandates: National Natural Science Foundation of China
Stability, microstructure and rheological behavior of konjac glucomannan-zein mixed systems
X Ni, K Wang, K Wu, H Corke, K Nishinari, F Jiang
Carbohydrate polymers 188, 260-267, 2018
Mandates: National Natural Science Foundation of China
Properties of film-forming emulsions and films based on corn starch/sodium alginate/gum Arabic as affected by virgin coconut oil content
M Xiao, B Tang, J Qin, K Wu, F Jiang
Food Packaging and Shelf Life 32, 100819, 2022
Mandates: National Natural Science Foundation of China
Effect of zein-based microencapsules on the release and oxidation of loaded limonene
Y Chen, M Shu, X Yao, K Wu, K Zhang, Y He, K Nishinari, GO Phillips, ...
Food hydrocolloids 84, 330-336, 2018
Mandates: National Natural Science Foundation of China
The use of cellulose fiber from office waste paper to improve the thermal insulation-related property of konjac glucomannan/starch aerogel
K Wu, H Wu, R Wang, X Yan, W Sun, Y Liu, Y Kuang, F Jiang, S Chen
Industrial Crops and Products 177, 114424, 2022
Mandates: National Natural Science Foundation of China
Impact of heating and drying temperatures on the properties of konjac glucomannan/curdlan blend films
K Wu, Y Wan, X Li, H Qian, M Xiao, X Ni, F Jiang, S Chen
International Journal of Biological Macromolecules 167, 1544-1551, 2021
Mandates: National Natural Science Foundation of China
pH-Sensitive drug delivery system based on hydrophobic modified konjac glucomannan
J Luan, K Wu, C Li, J Liu, X Ni, M Xiao, Y Xu, Y Kuang, F Jiang
Carbohydrate Polymers 171, 9-17, 2017
Mandates: National Natural Science Foundation of China
Improving konjac glucomannan-based aerogels filtration properties by combining aerogel pieces in series with different pore size distributions
K Wu, Y Fang, H Wu, Y Wan, H Qian, F Jiang, S Chen
International Journal of Biological Macromolecules 166, 1499-1507, 2021
Mandates: National Natural Science Foundation of China
Regular film property changes of konjac glucomannan/mung bean starch blend films
Y Fang, W Wang, H Qian, K Wu, M Xiao, X Ni, F Jiang, S Chen
Starch‐Stärke 72 (5-6), 1900149, 2020
Mandates: National Natural Science Foundation of China
Relationships between cooking properties and physicochemical properties in brown and white rice
K Wu, A Gunaratne, R Gan, J Bao, H Corke, F Jiang
Starch‐Stärke 70 (5-6), 1700167, 2018
Mandates: National Natural Science Foundation of China, Research Grants Council, Hong Kong
Diversity in antioxidant capacity, phenolic contents, and flavonoid contents of 42 edible beans from China
RY Gan, MF Wang, WY Lui, K Wu, SH Dai, ZQ Sui, H Corke
Cereal Chemistry 94 (2), 291-297, 2017
Mandates: National Natural Science Foundation of China
The advances of characterization and evaluation methods for the compatibility and assembly structure stability of food soft matter
Q Zhang, K Wu, H Qian, B Ramachandran, F Jiang
Trends in Food Science & Technology 112, 753-763, 2021
Mandates: National Natural Science Foundation of China, European Commission
Physical stability and rheological properties of konjac glucomannan-ethyl cellulose mixed emulsions
X Ni, W Chen, M Xiao, K Wu, Y Kuang, H Corke, F Jiang
International Journal of Biological Macromolecules 92, 423-430, 2016
Mandates: National Natural Science Foundation of China
Trivalent iron induced gelation in Artemisia sphaerocephala Krasch. polysaccharide
X Yao, X Yao, K Xu, K Wu, X Chen, N Liu, K Nishinari, GO Phillips, F Jiang
International Journal of Biological Macromolecules 144, 690-697, 2020
Mandates: National Natural Science Foundation of China
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