Fang Zhong
Jiangnan University(CN)Guangxi University(CN)Xiamen University(CN)Chinese Academy of Sciences(CN)Sichuan Fine Arts Institute(CN)Jiaxing University(CN)Ganzhou People's Hospital(CN)China Light Industry Press (China)(CN)Songshan Lake Materials Laboratory(CN)FZU ‒ Institute of Physics of the Academy of Sciences of the Czech Republic(CZ)State Key Laboratory of Food Science and Technology(CN)Institute of Physics(CN)National Laboratory for Superconductivity(CN)University of Chinese Academy of Sciences(CN)The University of Tokyo(JP)
Publications by Year
Research Areas
Proteins in Food Systems, Food composition and properties, Microencapsulation and Drying Processes, Nanocomposite Films for Food Packaging, Polysaccharides Composition and Applications
Most-Cited Works
- → Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends(2018)401 cited
- → Physical and Antimicrobial Properties of Peppermint Oil Nanoemulsions(2012)347 cited
- → Preparation and characterization of pullulan–chitosan and pullulan–carboxymethyl chitosan blended films(2012)313 cited
- → Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cells(2014)264 cited
- → Characterization of tara gum edible films incorporated with bulk chitosan and chitosan nanoparticles: A comparative study(2014)239 cited
- → Stability and Bioaccessibility of β-Carotene in Nanoemulsions Stabilized by Modified Starches(2013)234 cited