1. Shengjun Wu, Zhengyu Jin, Qunyi Tong. (2009). Sweet potato: a novel substrate for pullulan production by Aureobasidium pullulans. Carbohydrate Polymers, 76(4), 645-649.
2. Shengjun Wu Zhengyu Jin, Qunyi Tong. (2009). Graft copolymerization of methyl acrylate onto pullulan using ceric ammonium nitrate as initiator. Carbohydrate Polymers, 76(1), 129-132.
3. Shengjun Wu, Zhengyu Jin, Jin Moon Kim, Qunyi Tong, Hanqing Chen. (2009). Downstream processing of pullulan from fermentation broth. Carbohydrate Polymers, 77(4), 25-28.
4. Shengjun Wu, Hanqing Chen, Qunyi Tong, Xueming Xu, Zhengyu Jin. (2009). Preparation of maltotriose by hydrolyzing of pullulan with pullulanase. European Food research and Technology, 229(5), 821-824.
5. Shengjun Wu, Hanqing Chen, Zhengyu Jin, Qunyi Tong. (2010). Effect of two-stage temperature on pullulan production by Aureobasidium pullulans. World Journal of Microbiology and Biotechnology, 26(4), 737–741.
6. Shengjun Wu, Jin Moon Kim, Chao Zhou, Zhengyu Jin, Qunyi Tong. (2010). Estimation of pullulan by hydrolysis with pullulanase. Biotechnology Letters, 32(8), 1143-1145.
7. Shengjun Wu. (2011). Preparation of chitosan from Clanis bilineata larvae skin using enzymatic methods. Carbohydrate Polymers, 83 (2), 1008-1010.
8. Shengjun Wu. (2011). Preparation of water soluble chitosan by hydrolysis with commercial α-amylase containing chitosanase activity. Food Chemistry, 128 (3), 769-772.
9. Shengjun Wu, Jing Chen, & Saikun Pan. (2012). Optimization of fermentation conditions for the production of pullulan by a new strain of Auerobasidium Pullulans isolated from sea mud and its characterization. Carbohydrate Polymers. Carbohydrate Polymers, 87(2), 1696-1700.
10. Sheng-Jun Wu. (2012). Degradation of κ-carrageenan by hydrolysis with commercial α-amylase, Carbohydrate Polymers, 89, 394-396.
11. Shengjun Wu, Ruizhen Cai, Yuying Sun. (2012). Degradation of curdlan using hydrogen peroxide. Food Chemistry, 135(4), 2436-2438.
12. Shengjun Wu. (2012). Preparation of chitooligosaccharides from Clanis bilineata larvae skin and their antibacterial activity. International Journal of Biological Macromolecules, 51(5), 1147-1150.
13. Shengjun Wu. (2013). Hypolipidemic activity of the lipids from Clanis bilineata (Lepidoptera), an edible insect. Agro Food Industry Hi-Tech, 24(1), 52-54.
14. Shengjun Wu, Jinhua Chen. (2013). Using pullulan-based edible coatings to extend shelf-life of fresh-cut ‘Fuji’ apples. International Journal of Biological Macromolecules, 55, 254-257.
15. Shengjun Wu. (2013). Inhibition of enzymatic browning of the meat of Clanis bilineata (Lepidoptera) by glutathione. Food Science and Technology Research, 19(3), 347-352
16. Sheng-Jun Wu, Jin-Hua Wu, Ling-Zhu Xia, Chao Chu, Dou Liu, Ming Gong. (2013). Preparation of xanthan-derived oligosaccharides and their hydroxyl radical scavenging activity. Carbohydrate Polymers, 92(2), 1612-1614.
17. Sheng-Jun Wu, Sai-Kun Pan, Hong-Bin Wang, Jin-Hua Wu. (2013). Preparation of chitooligosaccharides from cicada slough and their antibacterial activity. International Journal of Biological Macromolecules, 62, 348-351.
18. Shengjun Wu. (2014). Glutathione suppresses the enzymatic and non-enzymatic browning in grape juice. Food Chemistry, 160, 8-10
19. Shengjun Wu, Saikun Pan, & Hongbin Wang. (2014). Effect of trehalose on Lateolabrax japonicus myofibrillar protein during frozen storage. Food Chemistry, 160, 281-285.
20. Sheng-Jun Wu. (2014). Preparation and antioxidant activity of the oligosaccharides derived from Laminaria japonica. Carbohydrate Polymers, 106(15), 22-24.
21. Sheng-Jun Wu*, Jing Chen. (2014). Preparation of maltotriose from fermentation broth by hydrolysis of pullulan using pullulanase. Carbohydrate Polymers, 107(17), 94-97.
22. Shengjun Wu, Hongbing Wang. (2014). Inhibition of browning in canned mushroom using glutathione and sodium phytate. International Journal of Food Science and Technology, 49(3), 924-927.
23. Shengjun Wu. Effect of chitosan based edible coating on preservation of white shrimp during partially frozen storage. International Journal of Biological Macromolecules, 65, 325-328.
