姓名： 冯涛 导师类别： 博导

所在专业： 食品科学与工程 研究方向： 不区分研究方向
学院/单位： 上海应用技术大学
专业所属学院： 食品学院
专业技术职务： 教授 行政职务：
性别： 男 E-Mail： fengtao@sit.edu.cn
最高学位： 博士
通讯地址： 上海市海泉路100号第三学科楼E412室
备注：
简历

冯涛，湖北松滋人，博士，教授，博士生导师，原任香料香精技术与工程学院副院长(2015.7.-2018.7.)。中国香料香精化妆品行业协会常务理事。美国普度大学惠斯特勒碳水化合物研究中心高级访问****(2012.5-2013.8, 2018.8-2019.8)，美国食品科学家联盟(IFT)成员，美国谷物化学家协会(AACC)国际会员，中国食品科学技术学会高级会员，中国食品科学技术学会青年工作委员会委员(第二届)，上海欧美同学会会员，上海欧美同学会上海应用技术大学分会理事，上海市徐汇区优秀青年联谊会会员，上海应用技术大学优秀青年联谊会会员，上海市食品添加剂行业协会专家组成员，上海市食品学会会员等，现担任Journal of Bioavailability & Bioequivalence，乳品科学与技术，中医本草芳香疗法等期刊编委会成员，Food Hydrocolloids，Journal of Agriculture and Food Chemistry, Food Chemistry, Carbohydrate Polymers,食品科学等杂志的审稿专家，Cereal Foods World杂志专栏作家等。国家自然科学基金，上海市自然科学基金同行评议专家。上海市科技进步奖评审专家。

教育经历


2003.9-2007.6., 江南大学食品学院，粮食、油脂及植物蛋白专业，工学博士
2000.9-2003.6., 天津科技大学食品科学与生物工程学院，食品科学与工程专业，工学硕士
1996.9-2000.6.，天津轻工业学院食品科学与工程系，食品科学与工程专业，工学学士

工作经历

2007年7月到上海应用技术大学香料学院参加工作，2012.5-2013.8到美国普度大学食品科学系任访问****，2014年破格晋升教授。2018.8-2019.8赴美国普度大学食品科学系任高级访问****。

研究成果

主要科研成果(纵向)：
（1）主持上海市科技兴农重点攻关项目，沪农科创字(2018)第1-6号，农产品辐照加工增值关键技术及产品研发，2018/7-2021/6,50万元
（2）主持上海市部分地方院校能力建设项目，**，食用菌风味增强肽的开发与产业化，2016/09-2019/09，80万元；
（3）主持上海市曙光计划项目，2015SG51，直链淀粉对风味物质包结络合行为的研究，2016.1.1.-2018.12.31.，15万元；
（4）主持国家自然科学基金面上项目，**，直链淀粉/β-乳球蛋白/α-亚油酸水溶性三聚体纳米胶囊自组装行为及其作为柑桔类果汁脱苦剂的研究，2014/01-2014/12，15万元；
（5）主持上海市联盟计划项目，2014LM36，一种家用葡萄酒酿造器的设计与制造，2014.7-2016.2,10万元；
（6）主持上海市农委科技兴农项目，沪农科攻字（2013）第6-10号，栽培食用菌风味物质产生的关键因素及其风味成分的高效制备技术研究，2013/11-2016/12，25万元；
（7）主持上海市教育委员会科技创新重点项目，12ZZ187，国产红葡萄酒中马厩味不良风味物质的检测及其抑制方法的研究，2011/09-2014/09，16万元；
（8）主持国家自然科学青年基金项目，**，直链淀粉-风味分子包合物的制备及其非共价相互作用的研究，2011/01-2013/12，19万元；
（9）主持上海市自然科学基金项目，09ZR**，基于嗅觉阈值的黄酒中风味化合物的香气强度与其构效关系的研究，2009/03-2012/03，10万元；
（10）主持上海市教委高校优秀青年教师培育基金项目，yyy-07021，葡萄籽白藜芦醇体外抗氧化功能的研究，2008/01-2010/01，3万元；
（11）主持上海市教委科技创新面上项目，08yz164，凉粉草多糖抗辐射生物活性的研究，2007/11-2010/12，8万元。
科研课题攻关项目：（横向）
（1）、主持江苏尚香食品有限公司，半自动擀面机、螃蟹拆蟹装置及蟹黄香精的研制，2018.6-2019.6,30万
（2）、主持云南中烟工业有限责任公司，基于直链淀粉分子包合技术的卷烟新型爆珠材料的研究与开发，2017/08-2019/06,46万；
（3）主持康师傅控股有限公司，天然甜味香精鉴别技术研究，2017/06-2019/06，20万；
（4）主持江苏雨润集团国家肉制品质量与安全重点实验室开放课题，发酵肉制品的风味分析，2017/05-2018/05,5万；
（5）主持江苏艾兰德健康控股有限公司，甜橙香精模块的建立、评价及应用技术，2017/03-2018/03,50万；
（6）主持河北荣喜宠物食品有限公司，宠物食品风味剂的制备与评价，2017/01-2018/01，30万；
（7）主持安琪酵母股份有限公司，宠物诱食剂专用酶在诱食剂生产中的应用评价，2016/07-2017/07，12万；
（8）主持广西天润健康食品有限公司，富硒黑木耳资源开发与利用，2016/07-2018/07,20万；
（9）主持江苏雅博动物保健品有限公司，犬用诱食剂的制备与评价，2015/12-2016/12,50万；
（10）主持上海欧耐施生物技术有限公司，高效饲料用酶制剂的微胶囊制备原理及其工业化生产技术研究，2014/12-2015/12，5万；
（11）主持上海瑞派机械有限公司，一种家用葡萄酒酿造器的设计与制造，2014/07/2016/02，5万；
（12）主持浙江绿晶香精有限公司，生物技术制备天然芒果风味香精基料，2013/09-2015/09,20万；
（13）主持山东圣泉集团唐和唐功能糖研究所，以五碳糖(阿拉伯糖、木糖及其液体糖)制备美拉德反应香精的研究，2013/11-2015/11，20万；
（14）主持光明乳业生物技术国家重点实验室，凉粉草胶在低脂乳制品中的应用与评价，2011/06-2013/06,10万；

获奖情况

（1）2018年11月获中国食品科学技术学会科技创新——科技进步奖三等奖(R1)；
（2）2018年5月获上海市教学成果特等奖（R5）；
（3）2014年1月获上海市教学成果一等奖（R4）。

专利著作

1、冯涛，刘轶，王帅，高林林，邴芳玲，李明明，奕志英，谢克林. 一种测定直链淀粉?盐酸小檗碱包合物中盐酸小檗碱包埋率的方法. 2017-09-29，中国，ZL9.0
2、冯涛，谢克林，邴芳玲，庄海宁，李明明，桑敏，张治文，王珂. 一种蕨麻多糖的提纯方法. 2017-05-31, 中国，ZL6.0
3、冯涛，谢克林，刘芳芳，王旭，邴芳玲，高林林，刘轶，李明明，刘涛. 直链淀粉/亚油酸/乳球蛋白水溶性三聚体材料及其制备方法，2017-06-23，中国，7.4
4、冯涛，林文华，李明明，谢克林，高林林，邴芳玲，刘轶. 一种葡萄酒中多酚物质的高效液相色谱分析,2016.2.10.,中国，ZL9.0
5、冯涛,高林林,庄海宁,谢克林,李明明,奕志英,邴芳玲,刘轶,刘涛. 一种梅干菜烧肉风味的方便面的调料酱包, 2016.09.14., 中国，ZL9.2
6、张慧敏，龚德利，冯涛，张钰，胡守明，佘晓磊，赵阳，王炎. 一种家用酿酒器, 2017.02.22.,中国，ZL5.0
7、李智宇，冯涛，肖作兵，侯春，田怀香，冒德寿，王凯. 一种电子舌快速检测液态食品四种基本味觉强度的方法, 2015.08.12.,中国，ZL6.8
8、冯涛，庄海宁，王旭，凉粉草多糖及其制备方法和其应用，2014.12.17，中国，ZL9.2
9、冯涛，庄海宁，刘铭，刘芳芳，一种含凉粉草胶的面包及其制备方法，2014.07.30，中国，ZL5.8
10、冯涛，庄海宁，王旭，一种凉粉草胶-大米淀粉复合凝胶作为脂肪替代物的中式肉肠及其制备方法，2014.01.01，中国，ZL0.5
11、冯涛，庄海宁，荣志伟，陈冬明，李晓贝，王晓丹，一种含有直链淀粉-薄荷酮微胶囊的口香糖及其制备方法，2013.10.16，中国， ZL5.4
12、李智宇，刘强，肖作兵，冒德寿，田怀香，冯涛. 一种吸收液和一种识别烟气味道的方法,2012.06.13.,中国，ZL0.1
《食品风味化学》，中国质检出版社，2013.6.，主编，编写第三章，5万字；
《食品调味原理与应用》，化学工业出版社，2013.7., 主编，编写第四章，5万字；
《食品工艺学》，中南大学出版社，2014.8.，参编，编写第9章，5万字；
《Handbook of Biopolymer-Based Materials: From Blends and Composites to Gels and Complex Networks》，2013.12., WILEY-VCH，参编chapter 23，5.4万字；
《Cyclodextrin Chemistry: Preparation and Application》，2013.9, World Scientific Publishing Co Pte Ltd，参编chapter 6, 6.3万字；
《酱腌菜生产技术》，化学工业出版社，2010.12，参编，编写第三章，4万字；
《功能性食品碳水化合物》，中国轻工业出版社，2009.3.，参编，编写第一至第四章，10万字。

论文发表

[1] Tao Feng: In vitro digestible properties and quality characterization of nonsucrose gluten-free Lentinus edodes cookies. Journal of Food Processing and Preservation 08/2017;, DOI:10.1111/jfpp.13454
[2] Tao Feng, Hui Wang, Ke Wang, Yi Liu, Zhiwei Rong, Ran Ye, Haining Zhuang, Zhimin Xu, Min Sun: Preparation and Structural Characterization of Different Amylose-Flavour Molecular Inclusion Complexes. Starch - Starke 07/2017;, DOI:10.1002/star.
[3] Tao Feng, Ke Wang, Haining Zhuang, Deepak Bhopatkar, Marcelo A Carignano, Sung Hyun Park, Fangling Bing: Molecular Dynamics Simulation of Amylose-Linoleic Acid Complex Behavior in Water. Journal of Nanoscience and Nanotechnology 07/2017; 17(7):4724-4734., DOI:10.1166/jnn.2017.13444
[4] Tao Feng, Min Sang, Haining Zhuang, Zhimin Xu: In vitro and in vivo antioxidative and radioprotective capacities of polysaccharide isolated from Mesona Blumes gum: Bioactivities of Mesona Blumes polysaccharide. Starch - Starke 06/2017;, DOI:10.1002/star.
[5] Haining Zhuang, Zhongqiu Chen, Tao Feng, Yan Yang, Jingsong Zhang, Guodong Liu, Zhaofeng Li, Ran Ye: Characterization of Lentinus edodes β-glucan influencing the in vitro starch digestibility of wheat starch gel. Food Chemistry 06/2017; 224:294-301., DOI:10.1016/j.foodchem.2016.12.087
[6] Tao Feng, Ke Wang, Fangfang Liu, Ran Ye, Xiao Zhu, Haining Zhuang, Zhimin Xu: Structural characterization and bioavailability of ternary nanoparticles consisting of amylose, α-linoleic acid and β-lactoglobulin complexed with naringin. International journal of biological macromolecules 03/2017; 99., DOI:10.1016/j.ijbiomac.2017.03.005
[7] T. Feng, K. Wang, J. Zhou, B. Deepak, F. Chen, O. Campanella, B.R. Hamaker, M. Carignano, H. Zhuang: Molecular dynamics simulation of self-assembling process of ternary nanoparticle. DOI:10.11975/j.issn.1002-6819.2017.03.041
[8] Z.-Y. Yi, T. Feng, X.-B. Li, F.-L. Bing: Preliminary study on the glycosidically bound aroma compounds from pomegranate juice. DOI:10.13982/j.mfst.1673-9078.2017.1.034
[9] T. Feng, Z.-W. Zhang, H.-N. Zhuang, J.-J. Zhou, Z.-M. Xu, M. Sun: Developments of Kokumi substances in food. DOI:10.13982/j.mfst.1673-9078.2016.12.056
[10] Shiqing Song, Qi Tang, Li Fan, Xiaodong Xu, Ze Song, Khizar Hayat, Tao Feng, Yifei Wang: Identification of pork flavour precursors from enzyme - treated lard using Maillard model system assessed by GC-MS and partial least squares regression. Meat Science 10/2016; 124., DOI:10.1016/j.meatsci.2016.10.009
[11] Kelin Xie, Tao Feng, Wenhua Lin, Haining Zhuang, Zhimin Xu, Fanglin Bing: Correlations between Aroma Profiles and Sensory Characteristics of Red Wines by Using Partial Least Squares Regression Method. DOI:10.19026/ajfst.12.2910
[12] Tao Feng, Linlin Gao, Haining Zhuang, Ran Ye, Zhimin Xu, Yi Liu, Fangling Bing: Effects of NaCl and CaCl2 on Physical Properties of Mesona Blumes Gum/Rice Starch Mixed Gel. DOI:10.19026/ajfst.12.2870
[13] F.-L. Bing, T. Feng, Y. Yang, H.-N. Zhuang, X.-B. Li, K.-L. Xie, L.-L. Gao: Quantification of the umami taste of edible fungi using electronic tongue. DOI:10.13982/j.mfst.1673-9078.2016.8.048
[14] Tao Feng, Xiao Zhu, Osvaldo Campanella: Molecular modeling tools to characterize the structure and complexation behavior of carbohydrates. DOI:10.1016/j.cofs.2016.08.003
[15] Tao Feng, Zhiwen Zhang, Haining Zhuang, Jinjie Zhou, Zhimin Xu: Effect of peptides on new taste sensation: Kokumi-review. Mini-Reviews in Organic Chemistry 05/2016; 13(999):1-1., DOI:10.2174/**X**144058
[16] T. Feng, X. Wang, H. Zhuang, C. Feng, B.R. Hamaker, O. Campanella, K. Wang: The complexation behavior of amylose and α-linoleic acid by molecular dynamics simulations.
[17] Tao Feng, Fangling Bing, Yan Yang, Haining Zhuang, Ran Ye, Xiaobei Li, Zhimin Xu, Kai Wang: Discrimination of edible fungi varieties and evaluation of their umami intensities by using an electronic tongue method. International Journal of Food Science & Technology 04/2016; 51(6)., DOI:10.1111/ijfs.13096
[18] Lihua Wang, Baocai Xu, Linlin Li, Mengke Zhang, Tao Feng, Jinpeng Wang, Zhengyu Jin: Enhancement of umami taste of hydrolyzed protein from wheat gluten by beta-cyclodextrin. Journal of the Science of Food and Agriculture 02/2016;, DOI:10.1002/jsfa.7665
[19] Ran Ye, Qunkang Cheng, Jianchao Cai, Tao Feng, Guanyu Wang: Stable Casein-Hydroxypropyl Cellulose Complexes at Low pH. Journal of Food Quality 02/2016;, DOI:10.1111/jfq.12197
[20] Zhiying Yi, Tao Feng, Haining Zhuang, Ran Ye, Mingming Li, Tao Liu: Comparison of Different Extraction Methods in the Analysis of Volatile Compounds in Pomegranate Juice. Food Analytical Methods 01/2016; 9(8)., DOI:10.1007/s12161-016-0410-0
[21] Huaixiang Tian, Tao Feng, Zuobing Xiao, Shiqing Song, Zhiyu Li, Qiang Liu, Deshou Mao, Fenghua Li: Comparison of intensities and binary interactions of four basic tastes between an electronic tongue and a human tongue. Food science and biotechnology 10/2015; 24(5):1711-1715., DOI:10.1007/s10068-015-0222-9
[22] Haining Zhuang, Jingsong Zhang, Tao Feng, Yan Yang, Jie Feng: Present status of the Chinese Edible Fungi-based health food industry and recommendations on future policy. DOI:10.16488/j.cnki.1005-9873.2015.03.018
[23] Xu Wang, Kelin Xie, Haining Zhuang, Ran Ye, Zhongxiang Fang, Tao Feng: Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine. Food Chemistry 09/2015; 182., DOI:10.1016/j.foodchem.2015.02.120
[24] Jinjie Zhou, Yanqing Han, Haining Zhuang, Tao Feng, Baocai Xu: Influence of the Type of Extraction Conditions and Fiber Coating on the Meat of Sauced Duck Neck Volatile Compounds Extracted by Solid-Phase Microextraction (SPME). Food Analytical Methods 08/2015; 8(7):1661-1672., DOI:10.1007/s12161-014-0049-7
[25] Lingshan Kong, Ling Yu, Tao Feng, Xiujun Yin, Tianjing Liu, Lei Dong: Physicochemical characterization of the polysaccharide from Bletilla striata: Effect of drying method. Carbohydrate Polymers 07/2015; 125., DOI:10.1016/j.carbpol.2015.02.042
[26] Tao Feng: Application of molecular dynamics simulation in food carbohydrate research-a review. Innovative Food Science & Emerging Technologies 06/2015; 31., DOI:10.1016/j.ifset.2015.06.015
[27] Tao Feng, Fangfang Liu, Xu Wang, Haining Zhuang, Ran Ye, Zhiwei Rong, Yi Liu: Evaluation of Different Analysis Methods for the Encapsulation Efficiency of Amylose Inclusion Compound. International Journal of Polymer Science 05/2015; 2015(5):1-8., DOI:10.1155/2015/645916
[28] Deepak Bhopatkar, Tao Feng, Feng Chen, Zhang Genyi, Marcelo Carignano, Sung Hyun Park, Haining Zhuang, Osvaldo H Campanella, Bruce R Hamaker: Self-Assembled Nanoparticle of Common Food Constituents That Carries a Sparingly Soluble Small Molecule. Journal of Agricultural and Food Chemistry 04/2015; 63(17)., DOI:10.1021/acs.jafc.5b00037
[29] Jinjie Zhou, Tao Feng, Ran Ye: Differentiation of Eight Commercial Mushrooms by Electronic Nose and Gas Chromatography-Mass Spectrometry. Journal of Sensors 03/2015; 2015:1-14., DOI:10.1155/2015/374013
[30] T. Feng, F.-F. Liu, Z.-W. Rong, H.-N. Zhuang, Y. Liu: Mechanism of amylose-flavor molecule-inclusion compound formation simulated by molecular dynamics. Modern Food Science and Technology 03/2015; 31(3):126-132., DOI:10.13982/j.mfst.1673-9078.2015.3.022
[31] Xiaobei Li, Tao Feng, Feng Zhou, Shuai Zhou, Yanfang Liu, Wen Li, Ran Ye, Yan Yang: Effects of drying methods on the tasty compounds of Pleurotus eryngii. Food Chemistry 01/2015; 166C:358-364., DOI:10.1016/j.foodchem.2014.06.049
[32] Zuo-Bing Xiao, Ni Zhang, Yun-Wei Niu, Tao Feng, Huai-Xiang Tian, Jian-Cai Zhu, Hai-Yan Yu: Multivariate Classification of Cherry Wines Based on Headspace Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry of Volatile Compounds. International Journal of Food Properties 12/2014; 18(6):**1005., DOI:10.1080/**.2012.710286
[33] Zuo Bing Xiao, Jun Hua Liu, Feng Chen, Ling Ying Wang, Yun Wei Niu, Tao Feng, Jian Cai Zhu: Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by Saccharomyces cerevisiae with GC-olfactometry and principal component analysis. Natural Product Research 11/2014; 29(7):1-7., DOI:10.1080/**.2014.981185
[34] Ling Yu, Tian Jing Liu, Lei Dong, Ling Shan Kong, Tao Feng: The Antimicrobial Activity of Fructus kochiae Ethanol Extract and its Impact on the Rheological Properties of the Shampoo. 10/2014; 1033-1034:291-297., DOI:10.4028/www.scientific.net/AMR.1033-1034.291
[35] Ling Yu, Lei Dong, Tian Jing Liu, Ling Shan Kong, Tao Feng: Difference in Physicochemical Property of β-Glucan from Barley Flour and Bran. 10/2014; 1033-1034:209-215., DOI:10.4028/www.scientific.net/AMR.1033-1034.209
[36] Jian Cai Zhu, Yun Wei Niu, Tao Feng, Sheng Jiang Liu, He Xing Cheng, Na Xu, Hai Yan Yu, Zuo Bing Xiao: Evaluation of the formation of volatiles and sensory characteristics of persimmon (Diospyros kaki L.f.) fruit wines using different commercial yeast strains of Saccharomyces cerevisiae. Natural Product Research 09/2014; 28(21):1-7., DOI:10.1080/**.2014.955492
[37] Ming Liu, Tao Feng: The Effect of Mesona blumes Gum on the Quality and Staling of Wheat Bread. 06/2014; 962-965:1258-1266., DOI:10.4028/www.scientific.net/AMR.962-965.1258
[38] Tao Feng, Qiang Su, Haining Zhuang, Ran Ye, Zhengbiao Gu, Zhengyu Jin: Ghost Structures, Pasting, Rheological and Textural Properties between Mesona Blumes Gum and Various Starches. Journal of Food Quality 04/2014; 37(2)., DOI:10.1111/jfq.12076
[39] Tao Feng: Present Status, Challenges, and Plans for Whole Grain Food Development in China. Cereal Foods World 01/2014; 59(1):36-37., DOI:10.1094/CFW-59-1-0036
[40] Tao Feng: Outline of the 12th Five Year Development Plan for the Chinese Grain Industry. Cereal Foods World 05/2013; 58(3):160-164., DOI:10.1094/CFW-58-3-0160
[41] Tao Feng, Ran Ye, Haining Zhuang, Zhiwei Rong, Zhongxiang Fang, Yifei Wang, Zhengbiao Gu, Zhengyu Jin: Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage. Food Research International 01/2013; 50(1):85-93., DOI:10.1016/j.foodres.2012.10.005
[42] Tao Feng, Ran Ye, Haining Zhuang, Zhongxiang Fang, Hanqing Chen: Thermal behavior and gelling interactions of Mesona Blumes gum and rice starch mixture. Carbohydrate Polymers 09/2012; 90(1):667-674., DOI:10.1016/j.carbpol.2012.05.094
[43] Yuxiang Bai, Jinpeng Wang, Mohanad Bashari, Xiuting Hu, Tao Feng, Xueming Xu, Zhengyu Jin, Yaoqi Tian: A thermogravimetric analysis (TGA) method developed for estimating the stoichiometric ratio of solid-state -cyclodextrin-based inclusion complexes. Thermochimica Acta 08/2012; 541:62-69., DOI:10.1016/j.tca.2012.04.029
[44] Tao Feng: Overview of the 12th Five Year Development Plan for the Chinese Food Industry: Cereal Processing. Cereal Foods World 05/2012; 57(3):130-132., DOI:10.1094/CFW-57-3-0130
[45] Tao Feng, Haining Zhuang, Ran Ye, Zhengyu Jin, Xueming Xu, Zhengjun Xie: Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC–MS and electronic nose. Sensors and Actuators B Chemical 12/2011; 160(1):964-973., DOI:10.1016/j.snb.2011.09.013
[46] Haining Zhuang, Tao Feng, Zhengyu Jin, Zhengjun Xie, Xueming Xu, Ming Gao, Yuxiang Bai: Effect of extrusion parameters on production process and expansion ratio of reformed rice. Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering 09/2011; 27(9):349-356., DOI:10.3969/j.issn.1002-6819.2011.09.061
[47] Tao Feng, Hai N Zhuang, Zuo B Xiao, Huai X Tian: Recent Patents on Amylose-Flavor Inclusion Complex Nano Particles Preparation and their Application. Recent Patents on Food, Nutrition & Agriculture 08/2011; 3(3):179-86., DOI:10.2174/**
[48] Tao Feng, Jian-jie Cui, Zuo-bing Xiao, Huai-xiang Tian, Feng-ping Yi, Xia Ma: Chemical Composition of Essential Oil from the Peel of Chinese Torreya grandis Fort. Organic chemistry International 07/2011; 2011(3)., DOI:10.1155/2011/187372
[49] Z.-B. Xiao, Z.-Y. Sun, Tao FENG, H.-X. Tian, Y.-W. Niu, H.-Y. Yu, X.-M. Zhang, S.-S. Ma: Comparison of Volatile Flavor Components in Four Kinds of Chinese Fermented Black Soybeans (Glycine max (L.) Merrill) by HS-SPME-GC/MS and Chemometrics. Food Science and Technology Research 07/2011; 17(4):319-326., DOI:10.3136/fstr.17.319
[50] Tao Feng, Haining Zhuang, Ye Ran: The Application of Cyclodextrin Glycosyltransferase in Biological Science. Journal of Bioequivalence & Bioavailability 01/2011; 03(09)., DOI:10.4172/jbb.**
[51] Z B Xiao, J C Zhu, T Feng, H X Tian, H.Y. Yu, Y.W. Niu, X M Zhang: Comparison of volatile components in Chinese traditional pickled peppers using HS-SPME-GC-MS, GC-O and multivariate analysis. Natural product research 12/2010; 24(20):1939-53., DOI:10.1080/**.2010.506875
[52] Haining Zhuang, Tao Feng, Zhengjun Xie, Alhassane Toure, Xueming Xu, Zhengyu Jin, Qiang Su: Effect of Mesona Blumes gum on physicochemical and sensory characteristics of rice extrudates. International Journal of Food Science & Technology 11/2010; 45(11):2415-2424., DOI:10.1111/j.1365-2621.2010.02426.x
[53] Tao Feng, Zuobing Xiao, Huaixiang Tian: Recent Patents on Nano Flavor Preparation and its Application. Recent Patents on Food, Nutrition & Agriculture 11/2010; 2(3):243-50., DOI:10.2174/****
[54] Tao Feng, Zhengbiao Gu, Zhengyu Jin, Haining Zhuang: Rheological properties of cereal starch gels and Mesona Blumes gum mixtures. Starch - Starke 09/2010; 62(9):480 - 488., DOI:10.1002/star.
[55] TAO FENG, ZHENGBIAO GU, ZHENGYU JIN, HAINING ZHUANG: Rheological properties of rice Starch-Mesona blumes gum mixtures. Journal of Texture Studies 07/2010; 41(5):685 - 702., DOI:10.1111/j.1745-4603.2010.00249.x
[56] Tao Feng, Zuobing Xiao, Huaixiang Tian: Recent Patents in Flavor Controlled Release. Recent Patents on Food, Nutrition & Agriculture 06/2010; 2(2):110-20., DOI:10.2174/****
[57] Tao Feng, Zuobing Xiao, Huaixiang Tian: Recent Patents in Flavor Microencapsulation. Recent Patents on Food, Nutrition & Agriculture 11/2009; 1(3):193-202., DOI:10.2174/****
[58] Tao Feng, Zhengbiao Gu, Zhengyu Jin, Haining Zhuang: Physical Changes of Mesona Blumes Gum/Starch Mixed Gel with Sugars. Cereal Chemistry 07/2008; 85(4):550-556., DOI:10.1094/CCHEM-85-4-0550
[59] Feng Tao, Gu Zheng Biao, Jin Zheng Yu, Zhuang Hai Ning: Isolation and characterization of an acidic polysaccharide from Mesona Blumes gum. Carbohydrate Polymers 01/2008; 71(2-71):159-169., DOI:10.1016/j.carbpol.2007.05.017
[60] Tao Feng, Zhengbiao Gu, Zhengyu Jin: Structural studies of an acidic polysaccharide of Mesona Blumes gum. Journal of the Science of Food and Agriculture 01/2008; 88(1):24 - 34., DOI:10.1002/jsfa.2898
[61] T. Feng, Z. B. Gu, Z. Y. Jin: Chemical Composition and Some Rheological Properties of Mesona Blumes Gum. Food Science and Technology International 02/2007; 13(1):55-61., DOI:10.1177/10820**