1.Kang, J, Guo, Q & Shi, YC (2019). NMR and methylation analysis of hemicellulose purified from corn bran, Food Hydrocolloids. 94, 613-621. (IF：5.839) 2.Kang, J., Guo, Q., & Shi, YC. (2018). Molecular and conformational properties of hemicellulose fiber gum from dried distillers grains with solubles. Food Hydrocolloids, 80, 53-59 (IF：5.839) 3.Kang, J., Guo, Q., Wang, Q., Phillips, G.O. & Cui, S.W. (2015), New studies on gum ghatti (Anogeissus latifolia) part 5: The conformational properties of gum ghatti, Food Hydrocolloids, 43(0), 25-30. (IF：5.839) 4.Kang, J., Guo, Q., Wang, Q., Phillips, G.O. & Cui, S. W. (2014). New studies on gum ghatti (Anogeissus latifolia) part 6: Physicochemical characteristics of the protein moiety of gum ghatti. Food Hydrocolloids, 44(0), 237-243. (IF：5.839) 5.Kang, J., Guo, Q., Phillips, G.O. & Cui, S.W. (2014), Understanding the structure-emulsification relationship of gum ghatti - A review of recent advances, Food Hydrocolloids, 42, Part 1(0), 187-195. (IF：5.839) 6.Kang, J., Cui, S.W., Phillips, G.O., et al. (2012). Structural investigation of a glycoprotein from gum ghatti. Carbohydrate Polymers, 89(3), 749-758. (IF：6.044) 7.Kang, J., Cui, S.W., Chen, J., et al. (2011)New studies on gum ghatti (Anogeissus latifolia) part I. Fractionation, chemical and physical characterization of the gum. Food Hydrocolloids. 25:1984-1990. (IF：5.839) 8.Kang, J., Cui, S. W., Phillips, G.O., et al. (2011)New studies on gum ghatti (Anogeissus latifolia) part II. Structure characterization of an arabinogalactan from the gum by 1D, 2D NMR spectroscopy and methylation analysis. Food Hydrocolloids. 25:1991-1998. (IF：5.839) 9.Kang, J., Cui, S.W., Phillips, G.O., et al.(2011) New studies on gum ghatti (Anogeissus latifolia) Part III: Structure characterization of a globular polysaccharide fraction by 1D, 2D NMR spectroscopy and methylation analysis. Food Hydrocolloids. 25: 1999- 2007. (IF：5.839)
10.Han, X., Kang, J., Bai, Y. and Shi, YC (2018). Retrogradation of pyrodextrin in relation to its structure. Food Chemistry. 242: 169-173. (IF:5.399)
著作及教材编写：英文书刊专著一部。
1. Guo Q., Cui S. W, Kang, J. Classical Methods for Food Carbohydrates Analysis, Food Oligosaccharides: Production, Analysis and Bioactivity, Wiley-Blackwell
