钟芳

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学　　位：

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研究中心：
食品加工与配料

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研究领域：
生物大分子结构与功能、食品胶体与感官科学

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联系电话：

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手　　机：

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Email：
fzhong@jiangnan.edu.cn

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通讯地址：
无锡市蠡湖大道1800号

个人简介 钟芳，女，汉族，1972年3月生。现为江南大学食品学院教授，博士生导师，Food Hydrocolloids杂志副主编，LWT - Food Science and Technology杂志编委。2008年入选教育部新世纪优秀人才。2011年入选江苏省“333工程”中青年科学技术带头人。
自任教以来，长期从事食品胶体、感官科学领域的研究工作，在食品亲水胶体精细结构与物化功能联系、脂溶性营养素高生物有效性载体构建、食品质构感官特性与营养物消化吸收特性相关性等研究领域形成了初步的研究体系，并取得了一定的研究成果。
近年来，在相关研究领域，作为负责人承担的省部级以上科研项目包括国家自然科学基金6项，江苏省自然科学基金2项，以及科技部十二五、十三五科技支撑、863、农业成果转化项目8项，国家烟草总局、上海市引进与创新项等省部、地市及企业委托项目20余项。相关成果在浙江新合成股份有限公司、华宝食用香精香料上海有限公司、中国烟草工业安徽有限公司、北京秋实农业股份有限公司等行业内重点企业获得了产业化应用。同时，担任国际标准化组织食品技术委员会感官分析分技术委员会（ISO/IEC）工作组专家，参与相关国际标准的修订与制定；作为全国专业标准化技术委员会食品感官分析分会（SAC/TC566）委员，参与了GB/T10220-2012/ISO 6658:2005感官分析方法学总论等7个国家标准的制定与修订。
根据相关研究成果，申请发明专利58项，其中36项已授权；发表论文300篇，其中SCI收录158篇，其余均为EI或CSCD核心论文。获得江苏省科学技术奖、中国粮油学会科技进步奖、食品工业协会科学技术奖、中国商业联合会科技进步奖等省部级奖励6项。
【学习经历】
1989年9月-1993年6月：无锡轻工业学院，化学工程系，学士；
1996年9月-2001年12月：无锡轻工大学（江南大学），食品学院食品科学与工程系，硕博连读，博士；
导师：王璋教授
2004年1月-2005年8月：美国加州大学戴维斯分校，农业与环境学院，博士后；
导师：Charles F. Shoemaker教授
【研究经历】
2001年1月-2003年12月：江南大学，食品学院食品科学与工程系，讲师；
2004年1月-2007年6月：江南大学，食品学院食品科学与工程系，副教授；
2007年7月至今：江南大学，食品学院食品科学与工程系，教授，博士生导师；
2011年5月-11月：美国加州大学戴维斯分校，农业与环境学院，高级访问****
【工作经历】
2007年9月-2010年9月：江南大学食品学院，副院长；
2011年10月-2016年12月：江南大学国际交流与合作处，处长；
2012年1月-2018年12月：食品胶体与生物技术教育部重点实验室，副主任
【研究领域】
1.生物大分子结构与功能特性分析及大分子改性
2.新型食品胶体的形成机制及功能性食品营养素的稳态化和缓控释技术
3.食品感官评定方法学研究与实践
4.卷烟气味觉品质修饰及保润技术




科研项目 国家自然科学基金面上项目：
（1）多糖纳米填料对复合可食用膜机械、阻隔性能的影响规律及相关机制研究（**），主持，60万元，2019.01.01-2022.12.31，在研
（2）影响生物大分子稳定的纳米载体中营养素吸收途径及效率的生化机制研究（**），主持，76万元，2016.01.01-2019.12.31，在研
（3）壁材物理化学特性与微胶囊包埋品质相关性模型的建立及相关机理研究（**），主持，58万元，2011.01.01-2014.12.31，已结题
（4）淀粉分子精细结构确定中的几个关键问题研究（**），主持，34万元，2008.01.01-2011.12.31，已结题,
国家自然科学基金青年科学基金项目：
（1）淀粉与离子型多糖的干热反应机理研究（**），项目第二负责人，19万元，2009.01.01-2012.12.31，已结题
（2）蛋白酶凝固大豆蛋白的机理(**)，主持，8万元，2002.01.01－2005.12.31，已结题
江苏省自然科学基金项目：
（1）微乳结构与包埋、控释机理相关性研究（BK**），第二负责人，30万元，2012.07-2014.07，已结题
（2）淀粉分子精细结构分析及构效关系研究（BK**），主持，20万元，2007.07-2009.07，已结题
（3）蛋白酶诱发大豆蛋白胶凝的机理(BK**)，主持，8万元，2002.07-2005.07，已结题
国家重点研发计划项目
（1）中希（腊）政府间合作项目，益生菌制剂化关键技术研究及应用（2017YFE**），主持，200万元，2019.08-2022.07，在研
国家高技术研究发展计划（863计划）（支撑计划）
（1）863计划：肽类产品高效制备技术集成研究与开发子课题（2013AA102207），负责人，46.19万元，2013.01.01-2017.12.31，已结题
（2）863计划：现代食品生物工程技术专题“营养物的微乳化纳米包埋、控释技术研究”(2007AA10Z348)，负责人；50万元，2007.01.01-2010.12.31，已结题
（3）863计划：现代食品生物工程技术专题“基于改善疏水性植物蛋白功能特性的蛋白质-多糖接枝耦联和酶法修饰技术研究”(2006AA10Z327)，第二负责人，50万元，2006.01.01-2009.12.31，已结题
（4）863计划重点项目：食品原料和食品包装材料纳米化加工关键技术与设备子课题（2007AA100403），负责人，8万元，2007.01.01-2010，已结题
（5）十二五支撑：高生物利用度蛋白制备关键技术研究与开发子课题（2013AA100203），负责人，70万元，2013.01.01-2017.12.31，已结题
（6）十二五支撑：食品添加剂制造关键技术研究子课题(2011BAD23B02)，负责人，114万元，2011.01.01-2015.12.31，已结题
（7）十一五支撑：功能食品专项“功能食品稳定化储藏技术的研究”子课题(2006BAD27B04)，负责人，27万元，2006.01.01-2009.12.31，已结题
（8）十五支撑：绿色生物防腐剂ε－聚赖氨酸产业化示范”子课题（），负责人，9万元，2004.01.01-2005.12.31，已结题
（9）十五支撑：新型豆奶（粉）加工关键技术、设备研究与产业化（2001BA501A18），项目组主要成员，40万元，2002.01.01-2005.12.31，已结题
部级、省级科技项目：
（1）农业部科技成果转化项目—“以食品大分子为壁材的纳米载体技术集成与中试”（2013GB**），主持，60万元，2013.09.01-2015.08.31，已结题
（2）教育部新世纪优秀人才资助项目“功能性食品营养物的微乳化包埋保护”（NCET-08），主持，50万元，2008.01.01-2011.12.31，已结题
（3）教育部中加合作项目“敏感性功能因子的纳米载体技术”（教外司美[2012]），第二负责人，10万元，2012.01.01-2014.12.31，已结题
（4）教育部中加合作项目“慢消化淀粉的物理改性及构效关系研究”（教外司美[2011]1056号），主持，10万元，2011.01.01-2013.12.31，已结题
（5）食品科学与技术国家重点实验室2016年自主研究课题重点项目（SKLF-ZZA-201606），主持，20万元，2016，已结题
（6）食品科学与技术国家重点实验室2008年度目标导向项目（SKLF-MB-200805）“氨基多糖的结构与活性理论探讨”子课题，负责人，10万元，2007.01-2009.12，已结题
（7）国家烟草总局重点项目“卷烟烟气味觉特征及其调控技术研究”（2），主持，30万元，2009.01-2011.12，已结题
（8）国家烟草总局重点项目“卷烟保润机理及应用技术研究”（1），主持，70万元，2008.01-2010.12，已结题
市级科技项目：
（1）上海市引进技术的吸收与创新年度计划项目“用于卷烟保润的中草药提取物缓控释技术研究及产业化”（07GU-016），主持，30万元，2007-2009，已结题
（2）上海市引进技术的吸收与创新年度计划项目“中草药功能成分提取、制剂化保护技术开发及产业化研究”（08GU-018），主持，30万元，2008-2010，已结题
（3）无锡市科技攻关项目“生物与胶体技术在樱桃李浓缩汁制备中的应用”（CLE01003），主持，30万元，2010-2012，已结题
（4）无锡市科技攻关项目“心血管药物的缓、控释技术”（CS030011），主持，10万元，2003-2006，已结题
（5）无锡市科技攻关项目“酶法同时分离大米淀粉及大米活性蛋白质”DB050002-8)，主持，30万元，2005-2007，已结题
（6）绍兴市院校合作项目“可可粉品质与可可豆碱化工艺相关性数学模型的建立及可可豆碱化工艺控制系统的开发”，主持，30万元，2006-2008，已结题





学术论文 Fang Zhong, Wallace Yokoyama, Qian Wang, Charles F. Shoemaker*. Rice starch, amylopectin, and amylose: molecular weight and solubility in dimethyl sulfoxide-based solvents. Journal of Agricultural and Food Chemistry, 2006, 54: 2320-2326.
Fang Zhong, Xin Yang, Yue Li, Charles F. Shoemaker*. Papain-induced gelation of soy glycinin (11S). Journal of Food Science, 2006, 71: E232-E237.
Fang Zhong, Zhang Wang, Shiying Xu, Charles F. Shoemaker*. The evaluation of proteases as coagulants for soy protein dispersions. Food Chemistry, 2007, 100: 1371-1376.
Fang Zhong, Jianmin Liu, Jianguo Ma, Charles F. Shoemaker*. Preparation of hypocholesterol peptides from soy protein and their hypocholesterolemic effect in mice. Food Research International, 2007, 40: 661-667.
Fang Zhong, Xiaomei Zhang, Jianguo Ma, Charles F. Shoemaker*. Fractionation and identification of a novel hypocholesterolemic peptide derived from soy protein alcalase hydrolysates. Food Research International, 2007, 40:756-762.
Shuqin Xia,Shiying Xu*,Xiaoming Zhang,Fang Zhong. Effect of coenzyme Q10 incorporation on the characteristics of nanoliposomes. The Journal of Physical Chemistry B, 2007, 111:2200-2207.
In-Myoung Park*, Ana Maria Ibá?ez,Fang Zhong, Charles F. Shoemaker. Gelatinization and pasting properties of waxy and non-waxy rice starches. Starch-Starke, 2007, 59: 388-396.
Yue Li, Charles F. Shoemaker, Kim Jin Moon,Fang Zhong*. Structure-viscosity relationships for starches from different rice varieties during heating. Food Chemistry, 2008, 106: 1105-1112.
Huixian Wei,Fang Zhong*,Jianguo Ma，Zhengwu Wang. Formula optimization of emulsifiers for preparation of multiple emulsions based on artificial neural networks. Journal of Dispersion Science and Technology, 2008, 29(3): 319-326.
Yue Li, Charles F. Shoemaker, Xueran Shen, Jianguo Ma,Fang Zhong*. Paste viscosity of rice starches of different amylose content and carboxymethylcellulose formed by dry heating and the physical properties of their films. Food Chemistry, 2008, 109: 616-623.
Yue Li, Charles F. Shoemaker, Xueran Shen, Jianguo Ma, A.M.Iba′n?ez-Carranza,Fang Zhong*. The isolation of rice starch with food grade proteases combined with other treatments. Food Science and Technology International, 2008, 14(3): 215-224.
Yue Li, Jianguo Ma, Fang Zhong*. Spectra analysis on rice starches from different varieties during pasting. Acta Polymerica Sinica, 2008, 7: 720-725.
Fang Zhong, Yue Li, AnaMar?′a Iba′n? ez, MoonHun Oh, Kent S.McKenzie, Charles F. Shoemaker*. The effect of rice variety and starch isolation method on the pasting and rheological properties of rice starch pastes. Food Hydrocolloids, 2009, 23(2): 406-414.
Fang Zhong*,Meng Yu, Changrong Luo, Charles F. Shoemaker, Yue Li, Shuqin Xia, Jianguo Ma. Formation and characterization of mint oil/S and CS/water microemulsions. Food Chemistry, 2009, 115, 539–544.
Yue Li, Charles F. Shoemaker, Jianguo Ma, Changrong Luo,Fang Zhong*. Effects of Alcalase/Protease N treatments on rice starch isolation and their effects on its properties. Food Chemistry, 2009, 114:821-828.
Yue Li, Fang Lu, Changrong Luo, Zhengxing Chen, Jian Mao, Charles Shoemaker,Fang Zhong*. Functional properties of the Maillard reaction products of rice protein with sugar. Food Chemistry, 2009, 117, 69-74.
Shuqin Xia, Shiying Xu, Xiaoming Zhang,Fang Zhong, Zhang Wang. Nanoliposomes mediate coenzyme Q10 transport and accumulation across human intestinal Caco-2 cell monolayer. Journal of Agricultural and Food Chemistry, 2009, 57(17): 7989-7996.
ShiqingSong, XiaomingZhang, KhizarHayat, ChengshengJia, ShuqinXia,FangZhong, ZuobingXiao, HuaixiangTian, YunwenNiu.Correlating chemical parameters of controlled oxidation tallow to gas chromatography–mass spectrometry profiles and e-nose responses using partial least squares regression analysis.Sensors and Actuators B: Chemical, 2010,147(2): 660-668.
Khizar Hayata, Xiaoming Zhang, Umar Farooq, Shabbar Abbas, Shuqin Xia, Chengsheng Jia,Fang Zhong, Jing Zhang. Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace. Food Chemistry, 2010, 123:423-429.
Khizar Hayata, Xiaoming Zhang?, Hanqing Chen, Shuqin Xia, Chengsheng Jia,Fang Zhong. Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity. Separation and Purification Technology, 2010, 73:371-376.
Rui Li, Chengsheng Jia, Lin Yue, Xiaoming Zhang, Qiuyu Xia, Songlin Zhao, Biao Feng,FangZhong, Weijun Chen. Lipase-catalyzed synthesis of conjugated linoleyl β-sitosterol and its cholesterol-lowering properties in mice. Journal of Agriculture and Food Chemistry, 2010, 58 (3): 1898–1902.
Ling Rao, Khizar Hayat, Yi Lv, Eric Karangwa, Shuqin Xia, Chengsheng Jia,FangZhong, Xiaoming Zhang*. Effect of ultrafiltration and fining adsorbents on the clarification of green tea. Journal of Food Engineering, 2011, 102:321-326.
Kim Hyunsook, Shoemaker, Charles F., Zhong, Fang, Bartley, Glenn E., Yokoyama, Wallace H.Edible gel coating of brasenia schreberi leaves lowers plasma cholesterol in hamsters. Faseb Journal, 2011, 25
FangZhong*, Wenting Xu, Tingting Fu, Yue Li. Preparation and characterization of functional compounds encapsulated microemulsion with nonionic surfactants. Journal of Food and Drug Analysis, 2012, 20:203-207.
Zhiting Xu,FangZhong*, Yue Li, Charles Shoemaker, Wallace Yokoyama. Effect of polysaccharides on the gelatinization properties of cornstarch dispersions. Journal of Agricultural and Food Chemistry, 2012, 60(2): 658-664.
Yue Li, Yun Feng, Song Zhu, Changrong Luo, Jianguo Ma,FangZhong*. The effect of alkalization on the bioactive and flavor related components in commercial cocoa powder. Journal of Food Composition and Analysis, 2012, 25: 17-23.
Rong Liang, Shiqi Xu, Charles Field Shoemaker, Yue Li,FangZhong*, Qingrong Huang. Physical and antimicrobial properties of peppermint oil nanoemulsions. Journal of Agricultural and Food Chemistry, 2012, 60 (30): 7548–7555.（高被引）
John Nsor-Atindana,FangZhong*, Joseph Kebitsamang Mothibea. In vitro hypoglycemic and cholesterol lowering effects of dietary fiber prepared from cocoa (Theobroma cacao L.) shells. Food &Function, 2012, 3:1044-1050.
Weifeng Sun, Zhilei Zhou, Yue Li, Zhiqiang Xu, Wenshui Xia,FangZhong*. Differentiation of flue-cured tobacco leaves in different positions based on neutral volatiles with principal component analysis (PCA). European Food Research and Technology, 2012, 235:745-752.
Yue Li,FangZhong*, Wei Ji, Wallace Yokoyama, Charles F. Shoemaker, Song Zhu, Wenshui Xia. Functional properties of Maillard reaction products of rice protein hydrolysates with mono-, oligo- and polysaccharides. Food Hydrocolloids, 2013, 30:53-60.
Jia Wu,FangZhong*, Yue Li, Charles Shoemaker, Wenshui Xia, Preparation and characterization of pullulan-chitosan and pullulan-carboxymethyl chitosan blended films. Food Hydrocolloids, 2013, 30: 82-91.
Yue Li, Huien Zhang, Charles F. Shoemaker, Zhiting Xu, Song Zhu,FangZhong*. Effect of dry heat treatment with xanthan on waxy rice starch. Carbohydrate Polymers. 2013, 92:1647-1652.
Rong Liang, Charles F. Shoemaker, Xiaoqing Yang,Fang Zhong* and Qingrong Huang*. Stability and bioaccessibility of β- Carotene in nanoemulsions stabilized by modified starches. Journal of Agricultural and Food Chemistry, 2013, 61, 1249-1257.（高被引）
Qiong Chen, Duncan McGillivray,Jingyuan Wen,FangZhong,Siew Young Quek*, Co-encapsulation of fish oil with phytosterol esters and limonene by milk proteins. Journal of Food Engineering, 2013, 117(4):505-512.
Rong Liang, Qingrong Huang, Jianguo Ma, Charles F. Shoemaker* andFangZhong*. Effect of relative humidity on the store stability of spray-dried beta-carotene nanoemulsions. Food Hydrocolloids, 2013, 33, 225-233.
Zhilei Zhou, Zhiqiang Xu, Junsheng Shu, Weifeng Sun, Chunyan Yin, Maoshen Chen, Yue Li,FangZhong*. Quantitative determination of the major aroma compounds in cigarette smoke condensates using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry based on direct solvent extraction and comparison with simultaneous distillation extraction. Analytical methods, 2013, 5:3557-3564.
Hamid Majeed, Haroon jamshaid Qazi, Waseem safdar andZhongFang*. Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future application. Czech Journal of Food Sciences, 2013, 31(6): 527-540.
Qiong Chen,Fang Zhong, Jingyuan Wen, Duncan McGillivray, Siew Young Quek. Properties and stability of spray-dried and freeze-dried microcapsules co-encapsulated with fish oil, phytosterol esters, and limonene. Drying Technology, 2013, 31(6):707-716.
Huijuan Zhang, Glenn E. Bartley, Hui Zhang, Wang Jing, Clifton K. Fagerquist,FangZhong, Wallace Yokoyama. Peptides identified in soybean protein increase plasma cholesterol in mice on hypercholesterolemic diets. Journal of Agricultural and Food Chemistry, 2013, 61(35):8389-8395.
Yue Li, Lianzhong Ai, Wallace Yokoyama, Charles F. Shoemaker, Dong Wei, Jianguo Ma, andFangZhong*. Properties of chitosan-microencapsulated orange oil prepared by spray-drying and its stability to detergents. Journal of Agricultural and Food Chemistry, 2013, 61:3311-3319.
Jiang Yi, Yue Li,FangZhong*, Wallace Yokoyama. The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions. Food Hydrocolloids, 2014, 35:19-27.（高被引）
Jiang Yi, Tina I. Lam, Wallace Yokoyama, Luisa W. Cheng, andFang Zhong*. Cellular uptake of β-Carotene from protein stabilized solid lipid nanoparticles prepared by homogenization?evaporation method.Journal of Agricultural and Food Chemistry, 2014, 62, 1096?1104.
Chunyan Yin, Zhiqiang Xu, Junsheng Shu Hua Wang, Yue Li, Weifeng Sun Zhilei Zhou, Maoshen Chen,FangZhong*. Study on the effect of potassium lactate additive on the combustion behavior and mainstream smoke of cigarettes. Journal of Thermal Analysis and Calorimetry, 2014,115（2）,1733-1751.
Maoshen Chen, Zhiqiang Xu, Gang Chen, Shaolin Ge, Chunyan Yin, Zhilei Zhou, Weifeng Sun, Yue Li,FangZhong*. The generation of carbon monoxide and carbonyl compounds in reconstituted tobacco sheet. Journal of Thermal Analysis and Calorimetry, 2014, 115(1): 961-970.
Maoshen Chen, Zhiqiang Xu, Gang Chen, Hua Wang, Chunyan Yin, Zhilei Zhou, Weifeng Sun, Yue Li,FangZhong*. The influence of exogenous fiber on the generation of carbonyl compounds in reconstituted tobacco sheet. Journal of Analytical and Applied Pyrolysis, 2014, 105: 227-233.
Yue Li, Song Zhu, Yun Feng, Feifei Xu, Jianguo Ma, andFang Zhong*. Influence of alkalization treatment on the color quality and the total phenolic and anthocyanin contents in cocoa powder. Food Science and Biotechnology, 2014, 23(1): 59-63.
John Antoniou, Fei Liu, Hamid Majeed, Haroon Jamshaid Qazi,Fang Zhong*. Physicochemical and thermomechanical characterization of tara gum edible films: Effect of polyols as plasticizers. Carbohydrate Polymers, 2014,111:359-365.
Huan Liu, Rong Liang, John Antoniou, Fei Liu, Charles F. Shoemaker, Yue Li,Fang Zhong*. The effect of high moisture heat-acid treatment on the structure and digestion property of normal maize starch. Food Chemistry, 2014,159:222-229.
Yixun Xia, Alondra Rivera-Quintero, Eduardo Calderon,Fang Zhongand Michael O’Mahony. Paired preference tests with reversed hidden demand characteristics. Journal of Sensory Studies, 2014, 29:149-158.
Zhilei Zhou, Zhiqiang Xu, Junsheng Shu, Shike She, Weifeng Sun, Chunyan Yin, Maoshen Chen, Yue Li,Fang Zhong*. Influence of various factors on formation of 2,3 – dihydro ? 3,5 – dihydroxy ? 6?methyl ? 4(H) – pyran – 4 ? one (DDMP) in a solid ? state model system of Maillard reaction. European Food Research and Technology, 2014, 239:31-40.
Maoshen Chen, Shike She, Zhiqiang Xu, Chunyan Yin, Zhilei Zhou, Weifeng Sun, Yue Li,Fang Zhong*. Effect of exogenous softwood on thermal decomposition of reconstituted tobacco sheet. Journal of Thermal Analysis and Calorimetry, 2014.117:893-900.
Jiang Yi,Tina Lam,Wallace Yokoyama,Luisa W Cheng, andFang Zhong*. Controlled release of β-carotene inβ-lactoglobulin-dextran conjugates nanoparticles in vitro digestion and the transport with Caco-2 monolayers. Journal of Agricultural and Food Chemistry, 2014, 62（35）:8900-8907.
Maoshen Chen, Li Xu, Hailong Tian, Chunyan Yin, Zhilei Zhou, Yue Li, Jianguo Ma,Fang Zhong*. Effects of common ammonium salt on the thermal behavior of reconstituted tobacco sheet. Journal of Thermal Analysis and Calorimetry, 2014, 118(3):1747-1753.
Joseph Hategekimana, Miriam Kisamba Bwengye, Kingsley George Masamba, Wallace Yokoyama andFang Zhong*. Formation and stability of vitamin E enriched nanoemulsions stabilized by octenyl succinic anhydride modified starch. International Journal of Food Engineering, 2014, 10（4）:633-643.
Hamid Majeed, John Antoniou,Zhong Fang*. Apoptotic effects of eugenol-loaded nanoemulsions in human colon and liver cancer cell lines. Asian Pacific Journal of Cancer Prevention, 2014, 15:21:9159-9164.
Yating Zhang, Chen Tan, Xiaoming Zhang, Shuqin Xia, Chengsheng Jia, Karangwa Eric, Shabbar Abbas, Biao Feng,Fang Zhong. Effects of maltodextrin glycosylation following limited enzymatic hydrolysis on the functional and conformational properties of soybean protein isolate. European Food Research and Technology, 2014, 238(6):957-968.
Yating Zhang, Chen Tan, Xiaoming Zhang*, Shuqin Xia, Chengsheng Jia, Karangwa Eric, Shabbar Abbas, Biao Feng,Fang Zhong. Erratum to: Effects of maltodextrin glycosylation following limited enzymatic hydrolysis on the functional and conformational properties of soybean protein isolate. European Food Research and Technology, 2014, 238: 969.
Jiang Yi, Tina I. Lam, Wallace Yokoyama, Luisa W. Cheng,Fang Zhong*. Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cells. Food Hydrocolloids, 2015, 43:31-40.（高被引）
Yixun Xia,FangZhong*, Yumei Chang, Yue Li. An aromatic lexicon development for soymilks. International Journal of Food Properties, 2015, 18(1):125-136.
Yixun Xia, Jason Zhang, Xiaotian Zhang, Rie Ishii,Fang Zhong, Michael O’Mahony. Tetrads, triads and pairs: experiments in self-specification. Food Quality and Preference, 2015,40:97-105.
John Antoniou, Fei Liu, Hamid Majeed,Fang Zhong*. Characterization of tara gum edible films incorporated with bulk chitosan and chitosan nanoparticles A comparative study. Food Hydrocolloids, 2015, 44:309-319.
John Antoniou, Fei Liu, Hamid Majeed, Jing Qi, Wallace Yokoyama,Fang Zhong*.Physicochemical and morphological properties of size-controlledchitosan–tripolyphosphate nanoparticles.Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2015, 465, 137-146.
Fei Liu, John Antoniou, Yue Li, Jianguo Ma,Fang Zhong*. Effect of sodium acetate and drying temperature on physicochemical and thermomechanical properties of gelatin films. Food Hydrocolloids, 2015, 45:140-149.
Chunyan Yin, Zhiqiang Xu, Junsheng Shu, Yue Li, Weifeng Sun, Zhilei Zhou, Maoshen Chen,FangZhong*. Influence of physicochemical characteristics on the effective moisture diffusivity in tobacco. International Journal of Food Properties, 2015, 18(3):690-698.
Hamid Majeed, John Antoniou, Charles F. Shoemaker,Zhong Fang*. Action mechanism of small and large molecule surfactant-based clove oil nanoemulsions against food-borne pathegens and real-time detection of their subpopulations. Archives of Microbiology, 2015, 197:35–45.
Jiang Yi, Yuzhu Zhang, Rong Liang,Fang Zhong*, Jianguo Ma. Beta-carotene chemical stability in nanoemulsions was improved by stabilized with beta-lactoglobulin-catechin conjugates through free radical methodstabilized. Journal of Agricultural and Food Chemistry, 2015, 63 (1), 297-303.
Jiang Yi, Yuzhu Zhang, Wallace Yokoyama, Rong Liang,Fang Zhong*. Glycation inhibits trichloroacetic acid (TCA) induced whey protein precipitation. European Food Research and Technology, 2015, 240:847–852.
Huan Liu, Joshua Gong, Denise Chabot, S. Shea Miller, Steve W. Cui, Jianguo Ma,Fang Zhong*, Qi Wang*. Protection of heat-sensitive bacteria during spray-drying by sodium caseinate stabilized fat particles. Food Hydrocolloids. 2015, 51, 459-467.
Fei Liu, John Antoniou, Yue Li, Jiang Yi, Wallace Yokoyama, Jianguo Ma andFang Zhong*. Preparation of gelatin films incorporated with tea polyphenol-nanoparticles for enhancing controlled release antioxidant properties. Journal of Agricultural and Food Chemistry, 2015, 63, 3987 ?3995.
Yixun Xia,Fang Zhong*, Michael O'Mahony*. Pairing detection of off-flavor in orange juice with preference tests. Journal of Sensory Studies. 2015, 30:259-268.
Yixun Xia,Fang Zhong*, Michael O'Mahony*. Is the discrepancy between numbers derived from verbal and numberical protocols for 9-point hedonic scales an artifact of product choice? Journal of Sensory Studies. 2015, 30:269-279.
Jing Qi, Yue Li, Wallace Yokoyama, Hamid Majeed, Kingsley G Masamba,Fang Zhong*, Jianguo Ma. Cellulosic fraction of rice bran fibre alters the conformation and inhibits the activity of porcine pancreatic lipase. Journal of Functional Foods. 2015, 19:39-48.
Jing Qi, Wallace Yokoyama, Kingsley George Masamba, Hamid Majeed,Fang Zhong*, Yue Li. Structural and physico-chemical properties of insoluble rice bran fiber: effect of acid–base induced modifications. RSC Advances, 2015, 5:79915-79923.
Joseph Hategekimana,Fang Zhong*.Degradation of vitamin E in nanoemulsions during storage as affected by temperature, light and darkness.International Journal of Food Engineering. 2015, 11(2): 199–206.
Joseph Hategekimana, Moses. V.M. Chamba,Charles F. Shoemaker, Hamid Majeed,Fang Zhong*. Vitamin E nanoemulsions by emulsion phase inversion: Effect of environmental stress and long-term storage on stability and degradation in different carrier oil types.Colloids and Surfaces A: Physicochemical and Engineering Aspects. 2015, 483:70-80.
Hamid Majeed, Yuanyuan Bian, Barkat Ali, Anjum Jamil, Usman Majeed, Qaiser Farid Khan, Khalid Javed Iqbal, Charles F. Shoemaker,Zhong Fang*. Essential oil encapsulations: uses, procedures, and trends. RSC Advances, 2015, 5: 58449-58463.
Joseph Hategekimanaa, Moses. V.M. Chamba, Charles F. Shoemaker, Hamid Majeed,Fang Zhong*. Encapsulation of vitamin E: Effect of physicochemical properties of wall material on retention and stability. Carbohydrate Polymers, 2015,124: 172-179.
Yue Li, Wallace Yokoyama, Jia Wu, Jianguo Ma andFang Zhong*. Properties of edible films based on pullulan–chitosan blended film-forming solutions at different pH. RSC Advances, 2015, 5, 105844-105850.
Jiang Yi,Fang Zhong, Yuzhu Zhang, Wallace Yokoyama, Liqing Zhao. Effects of lipids on in vitro release and cellular uptake of β?carotene in nanoemulsion-based delivery systems. Journal of Agricultural and Food Chemistry. 2015, 63:10831?10837.
Jing Qi, Yue Li, Kingsley G Masamba, Charles F Shoemaker,Fang Zhong*, Hamid Majeed, Jianguo Ma. The effect of chemical treatment on the in vitro hypoglycemic properties of rice bran insoluble dietary fiber. Food Hydrocolloids, 2016, 52:699-706.
Hamid Majeed, Haroon Jamshaid Qazi, John Antoniou, Hao Wang, Rong Liang, Wallace Yokoyama andZhongFang*. Bactericidal action mechanism of negatively charged food grade clove oil nanoemulsions. Food Chemistry, 2016, 197:75-83.
Hamid Majeed, John Antoniou, Joseph Hategekimana, Hafiz Rizwan Sharif, Junaid Haider, Fei Liu, Barkat Ali, Liang Rong, Jianguo Ma,Fang Zhong*. Influence of carrier oil type, particle size on in vitro lipid digestion and eugenol release in emulsion and nanoemulsions. Food Hydrocolloids, 2016, 52:415-422.
Huan Liu, Joshua Gong, Denise Chabot, S. Shea Miller, Steve W. Cui, Jianguo Ma,Fang Zhong*, Qi Wang*. Incorporation of polysaccharides to sodium caseinate-low melting point fat microparticles improves the survival of Lactobacillus zeae LB1 during simulated gastrointestinal digestion and storage. Food Hydrocolloids, 2016, 54:328-337.
Yixun Xia,Fang Zhong*, Michael O'Mahony*. Paired preference testing: false preferences and disruptive protocols. Food Science and Biotechnology, 2016, 25(1): 1-10.
Kingsley Masamba,Yue Li, Joseph Hategekimana, Jianguo Ma,Fang Zhong*. Effect of drying temperature and pH alteration on mechanical and water barrier properties of transglutaminase cross linked zeineoleic acid composite films. LWT-Food Science and Technology, 2016, 65:518-531.
Maoshen Chen, Xuemei Chen, Wenli Cheng, Yue Li, Jianguo Ma andFang Zhong*. Quantitative optimization and assessments of supplemented tea polyphenols in dry dog food considering palatability, levels of serum oxidative stress biomarkers and fecal pathogenic bacteria. RSC Advances, 2016, 6:16802-16807.
Fei Liu, John Antoniou, Yue Li, Hamid Majeed, Rong Liang, Yun Ma, Jianguo Ma,Fang Zhong*. Chitosan/sulfobutylether-b-cyclodextrin nanoparticles as a potential approach for tea polyphenol encapsulation. Food Hydrocolloids, 2016, 57:291-300.
Fei Liu, Hamid Majeed, John Antoniou, Yue Li, Yun Ma, Wallace Yokoyama, Jianguo Ma,Fang Zhong*. pH and temperature stability of (?)-epigallocatechin-3-gallate-β-cyclodextrin inclusioncomplex-loaded chitosan nanoparticles. Carbohydrate Polymers, 2016, 149:340–347.
Fei Liu, Hamid Majeed, John Antoniou, Yue Li, Yun Ma, Wallace Yokoyama, Jianguo Ma,Fang Zhong*. Tailoring physical properties of transglutaminase-modified gelatin films by varying drying temperature. Food Hydrocolloids, 2016, 58:20-28.
Kingsley Masamba, Yue Li, Joseph Hategekimana, Fei Liu, Jianguo Ma,Fang Zhong*. Effect of gallic acid on mechanical and water barrier properties of zein-oleic acid composite films. Journal of Food Science and Technology-Mysore, 2016, 53(5):2227–2235.
Yixun Xia,Fang Zhong,Michael O’Mahony. Applying disruptive preference test protocols to increase the number of ‘no preference’ responses in the placebo pair, using Chinese consumers. Journal of Food Science, 2016, 81(9): S2233-S2239.
Kingsley Masamba, Yue Li, Joseph Hategekimana, Muhammad Zehadi, Jianguo Ma,Fang Zhong*. Evaluation of mechanical and water barrier properties of transglutaminase cross-linked zein films incorporated with oleic acid. International Journal of Food Science and Technology, 2016, 51(5):1159-1167.
Rong Liang*, Yanwei Jiang, Wally Yokoyama, Cheng Yang, Guangqun Cao andFang Zhong. Preparation of pickering emulsions with short, medium and long chain triacylglycerols stabilized by starch nanocrystals and their in vitro digestion properties. RSC Advances, 2016, 6:99496-99508.
Rong Liang, Ling Chen, Wallace Yokoyama, Peter A. Williams, andFang Zhong*.Niosomes consisting of tween-60 and cholesterol improve the chemical stability and antioxidant activity of (?)-epigallocatechin gallate under intestinal tract conditions.Journal of Agricultural and Food Chemistry, 2016, 64, 9180-9188.
Maoshen Chen, Xiaolei Yong, John Nsor-Atindana, Kingsley George Masamba, Jianguo Ma andFang Zhong*. Quantitative optimization and assessments of supplemented fructooligosaccharides in dry dog food. RSC Advances, 2016, 6:110047-110052.
Kingsley Masamba, Yue Li, Hafiz Rizwan Sharif, Jianguo Ma,Fang Zhong*. Effect of type of plasticizers on mechanical and water barrier properties of transglutaminase cross-linked zein–oleic acid composite films. International Journal of Food Engineering, 2016, 12(4): 365-376.
Kingsley Masamba, Yue Li, Hafiz Rizwan Sharif, Jianguo Ma andFang Zhong*. Mechanical and water barrier properties of zein–corn starch composite films as affected by gallic acid treatment.International Journal of Food Engineering, 2016, 12(8): 773–781.
Fei Liu, Roberto J. Avena-Bustillos, Rachelle Woods, Bor-Sen Chiou, Tina G. Williams, Delilah F. Wood, Cristina Bilbao-Sainz, Wallace Yokoyama, Gregory M. Glenn, Tara H. McHugh*, andFang Zhong*. Preparation of zein fibers using solution blow spinning method. Journal of Food Science, 2016, 81: N3015-3025.
Masamba Kingsley, Li Yue, Zhong, Fang*. Effect of homogenization stirring speed on mechanical and water barrier properties of gallic acid treated zein-oleic acid composite films. Food Packaging and Shelf Life, 2016, 10:97-105.
Junaid Haider, Hamid Majeed, P.A. Williams, Waseem Safdar,Fang Zhong*. Formation of chitosan nanoparticles to encapsulate krill oil (Euphausia superba) for application as a dietary supplement. Food Hydrocolloids, 2017, 63:27-34.
Fei Liu, Roberto J. Avena-Bustillos, Bor-Sen Chiou, Yue Li, Yun Ma, Tina G. Williams, Delilah F. Wood, Tara H. McHugh,Fang Zhong*. Controlled-release of tea polyphenol from gelatin films incorporated with different ratios of free nanoencapsulated tea polyphenols into fatty food simulants. Food Hydrocolloids, 2017, 62: 212-221.（高被引）
Maoshen Chen, Xuemei Chen, John Nsor-Atindana, Kingsley George Masamba, Jianguo Ma,Fang Zhong*. Optimization of key aroma compounds for dog food attractant. Animal Feed Science and Technology.Animal Feed Science and Technology.2017, 225:173–181.
Fei Liu, Bor-Sen Chiou, Roberto J. Avena-Bustillos, Yuzhu Zhang, Yue Li, Tara H. McHugh,Fang Zhong*. Study of combined effects of glycerol and transglutaminase on properties of gelatin films. Food Hydrocolloids, 2017, 65:1-9.
Hafiz Rizwan Sharif, Peter A. Williams, Mian Kamran Sharif, Muhammad Aslam Khan, Hamid Majeed, Waseem Safdar, Muhammad Shamoon. Muhammad Shoaib, Junaid Haider,Fang Zhong*. Influence of OSA-starch on the physico chemical characteristics of flax seed oil-eugenol nanoemulsions. Food Hydrocolloids, 2017, 66:365-377.
Ishak Ruzaina,Fang Zhong*, Norizzah Abd. Rashid, Wu Jia, Yue Li, Halimahton Zahrah Mohamed Som, Cheow Chong Seng, Adi Md. Sikin, Noorakmar Ab. Wahab, Mohd. Zahid Abidin. Effect of different degree of deacetylation, molecular weight of chitosan and palm stearin and palm kernel olein concentration on chitosan as edible packaging for cherry tomato. Journal of Food Processing and Preservation. 2017, 57(13): 2801-2810.
Maoshen Chen, Fei Liu, Bor-Sen Chiou, Hafiz Rizwan Sharif, Jian Xu,Fang Zhong*.Characterization of film-forming solutions and films incorporating free and nanoencapsulated tea polyphenol prepared by gelatins with different bloom values.Food Hydrocolloids, 2017, 72:381-388.
Yue Li, Wallace Yokoyama, Shengnan Xu, Song Zhu, Jianguo Ma,Fang Zhong*. Formation and stability of W/O microemulsion formed by food grade ingredients and its oral delivery of insulin in mice. Journal of Functional Foods. 2017, 30: 134–141.
Hafiz Rizwan Sharif, H. Douglas Goff, Hamid Majeed, Fei Liu, John Nsor-Atindana, Junaid Haider, Rong Liang,Fang Zhong*.Physicochemical stability of β-carotene and α-tocopherol enriched nanoemulsions: Influence of carrier oil, emulsifier and antioxidant. Colloids and Surfaces. A, 2017, 529: 550–559.
Fei Liu, Roberto J. Avena-Bustillos, Cristina Bilbao-Sainz, Rachelle Woods, Bor-Sen Chiou, Delilah Wood, Tina Williams, Wallace Yokoyama, Gregory M. Glenn, Tara H. McHugh*, andFang Zhong.Solution blow spinning of food-grade gelatin nanofibers. Journal of Food Science, 2017, 82: 1402-1411.
John Nsor-Atindana, Maoshen Chen, H. Douglas Goff,Fang Zhong*, Hafiz Rizwan Sharif, Yue Li. Functionality and nutritional aspects of microcrystalline cellulose in food. Carbohydrate Polymers, 2017, 172: 159–174.
Quanquan Lin, Rong Liang, Aiqian Ye, Harjinder Singh,Fang Zhong*.Effects of calcium on lipid digestion in nanoemulsions stabilized by modified starch: implications for bioaccessibility of β-carotene.Food Hydrocolloids,2017, 73:184-193.
Hafiz Rizwan Sharif, H. Douglas Goff, Hamid Majeed, Muhammad Shamoon, Fei Liu, John Nsor-Atindana, Junaid Haider, Rong Liang,Fang Zhong*.Physicochemical properties of β-carotene and eugenol co-encapsulated flax seed oil powders using OSA starches as wall material.Food Hydrocolloids,2017, 73: 274-283.
Malik A. Hussain, Huan Liu, Qi Wang, Fang Zhong, Qian Guo, and Sampathkumar Balamurugan. Use of encapsulated bacteriophages to enhance farm to fork food safety. Critical Reviews in Food Science and Nutrition, 2017, 57(13): 2801-2810.
Quanquan Lin, Rong Liang,Fang Zhong*, Aiqian Ye*, Harjinder Singh. Physical properties and biological fate of OSA-modified-starch-stabilized emulsions containing β-carotene: Effect of calcium and pH. Food Hydrocolloids, 2018, 77: 549-556.
Quanquan Lin,Rong Liang, Peter A. Williams,Fang Zhong*.Factors affecting the bioaccessibility of β-carotene in lipid-based microcapsules: Digestive conditions, the composition, structure and physical state of microcapsules. Food Hydrocolloids, 2018, 77: 187-203.
Hafiz Rizwan Sharif, Peter A. Williams, Mian Kamran Sharif, Shabbar Abbas, Hamid Majeed, Kingsley George Masamba, Waseem Safdar,Fang Zhong*. Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review. Food Hydrocolloids, 2018, 76:2-16.
Yue Li, Guangqin Ding, Wallace Yokoyama,Fang Zhong*. Characteristics of annealed glutinous rice flour and its formation of fast-frozen dumplings. Journal of Cereal Science, 2018, 79:106-112.
Huan Liu, Joshua Gong, Denise Chabot, S. Shea Miller, Steve W. Cui,Fang Zhong*, Qi Wang*.Improved survival of lactobacillus zeae LB1 in a spray dried alginate-protein matrix.Food Hydrocolloids. 2018, 78:100-108.
Fei Liu, Furkan Türker Saricaoglu, Roberto J. Avena-Bustillos, David F. Bridges, Gary R. Takeoka, Vivian C. H. Wu, Bor-Sen Chiou, Delilah F. Wood, Tara H. McHugh*,Fang Zhong*, Preparation of fish skin gelatin-based nanofibers incorporating cinnamaldehyde by solution blow spinning. International Journal of Molecular Sciences, 2018, 19(2): 618.
Fei Liu, Furkan Turker Saricaoglu, Roberto J. Avena-Bustillos, David F. Bridges, Gary R. Takeoka, Vivian C.H. Wu, Bor-Sen Chiou, Delilah F. Wood, Tara H. McHugh*,Fang Zhong*. Antimicrobial carvacrol in solution blow‐spun fish‐skin gelatin nanofibers. Journal of Food Science, 2018, 83(4): 984-991.
John Nsor-Atindana, H. Douglas Go?, Wei Liu, Maoshen Chen,Fang Zhong*. The resilience of nanocrystalline cellulose viscosity to simulated digestive processes and its in?uence on glucose di?usion. Carbohydrate Polymers.2018, 200: 436-445.
Quanquan Lin, Rong Liang,Fang Zhong*, Aiqian Ye, Harjinder Singh. Effect of degree of octenyl succinic anhydride (OSA) substitution on the digestion of emulsions and the bioaccessibility of β-carotene in OSA modified-starch-stabilized-emulsions. Food Hydrocolloids, 2018, 84: 303-312.
Quanquan Lin, Rong Liang,Fang Zhong*, Aiqian Ye*,Harjinder Singh.Interactions between octenyl-succinic-anhydride-modified starches and calcium in oil-in-water emulsions. Food Hydrocolloids, 2018, 77:30-39.
Ling Chen, Yihan Wang, Wallace Yokoyama, Rong Liang, Maoshen Chen,Fang Zhong*.Characterizations on the stability and release properties of β ionone loaded thermosensitive liposomes (TSLs).Journal of Agricultural and Food Chemistry, 2018, 66 (31): 8336–8345.
Wei Liu, Yue Li, H. Douglas Goff, John Nsor-Atindana,Fang Zhong*. Distribution of octenylsuccinic groups in modified waxy maize starch: An analysis at granular level. Food Hydrocolloids, 2018, 84:210-218.
Wei Liu, Yue Li, Maoshen Chen, Feifei Xu, andFang Zhong*.Stabilizing oil-in-water emulsion with amorphous and granular octenyl succinic anhydride modified starches. Journal of Agricultural and Food Chemistry, 2018, 66: 9301?9308.
Donghui Shi, Fei Liu, H. Douglas Goff,Fang Zhong*. Effect of aging treatment on the physicochemical properties of collagen Films. Food Hydrocolloids, 2019, 87:436-447.
Yunqi Shi, Rong Liang, Ling Chen, Huan Liu, H. Douglas Goff, Jianguo Ma,Fang Zhong*. The antioxidant mechanism of maillard reaction products in oil-in-water emulsion system. Food Hydrocolloids, 2019, 87:582-592.
Maoshen Chen, Juhui Lu, Fei Liu, John Nsor-Atindana, Feifei Xu, H. Douglas Goff, Jianguo Ma,Fang Zhong*. Study on the emulsifying stability and interfacial adsorption of pea proteins. Food Hydrocolloids, 2019, 88: 247-255.
Wei Chang, Fei Liu, Hafiz Rizwan Sharif, Zhengnong Huang, H. Douglas Goff,Fang Zhong*. Preparation of chitosan films by neutralization for improving their preservation effects on chilled meat. Food Hydrocolloids, 2019,90:50-61.
Cuihong Yang,Fang Zhong, H. Goff, Yue Li*. Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends. Food chemistry, 2019, 280:51-58.
John Nsor-Atindana, H. Douglas Goff, Md Nazmus Saqib, Maoshen Chen,Wei Liu, Jianguo Ma,Fang Zhong*.Inhibition of α-amylase and amyloglucosidase by nanocrystalline cellulose and spectroscopic analysis of their binding interaction mechanism. Food Hydrocolloids, 2019, 90:341-352.
Wei Liu, Yue Li, H. Douglas Goff, John Nsor-Atindana, Jianguo Ma, andFang Zhong*. Interfacial activity and self-assembly behavior of dissolved and granular octenyl succinate anhydride starches. Langmuir, 2019, 35: 4702?4709.
Fei Liu, Wei Chang, Maoshen Chen, Feifei Xu, Jianguo Ma,Fang Zhong*.Tailoring physicochemical properties of chitosan films and their protectiveeffects on meat by varying drying temperature. Carbohydrate Polymers, 2019,212:150-159.
Feifei Xu, Bei Wang,?, Chen Hong, Shabuerbieke Telebielaigen, John Nsor-Atindana, Yuqing Duan,Fang Zhong. Optimization of spiral continuous flow-through pulse light sterilization for Escherichia coli in red grape juice by response surface methodology. Food Control, 2019,105:8-12.
Karinna Estay*, Shuliang Pan, Fang Zhong, Chloé Capitaine, Jean-Xavier Guinard. A cross-cultural analysis of children's vegetable preferences. Appetite, 2019,142:104346.
Quanquan Lin, Rong Liang,Fang Zhong*, Aiqian Ye, Yacine Hemar, Zhi Yang, Harjinder Singh. Self-assembled micelles based on OSA-modified starches for enhancing solubility of beta-carotene: effect of starch macromolecular architecture. Journal of Agricultural and Food Chemistry, 2019:67: 6614?6624.
Jing Qi, Yue Li, Hamid Majeed, H. Douglas Goff, Md Ramim Tanver Rahman,Fang Zhong*. Adsorption mechanism modeling using lead (Pb) sorption data on modified rice bran-insoluble fiber as universal approach to assess other metals toxicity. International Journal of Food Properties. 2019, 22 (1):1397-1410.
Huan Liu, Steve W. Cui, Maoshen Chen, Yue Li, Rong Liang, Feifei Xu,Fang Zhong*. Protective approaches and mechanisms of microencapsulation to the survival of probiotic bacteria during processing, storage and gastrointestinal digestion: a review. Critical Reviews in Food Science and Nutrition. 2019, 59(17):2863-2878.
Shengxiang Gong, Danlu Yang, Qiaoyu Wu, Shaoyun Wang,Zhong Fang, Yue Li, Feifei Xu, Zhengwu Wang, Jinhong Wu. Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread. Journal of Food Processing & Preservation. 2019, 43(8): e14053.
Karinna Estay?, Shuliang Pan,Fang Zhong, ChloéCapitaine, Jean-Xavier Guinard. A cross-cultural analysis of children's vegetable preferences. Appetite, 2019, 142:104346.
Estay Karinna*, Lestringant Pauline, Pan, Shuliang,Zhong Fang, Capitaine Chloe, Agosin Eduardo, Guinard Jean-Xavier. Influencers of children's vegetable liking-A look from a social and cultural perspective. Journal of Sensory Studies, 2019, 34(6): e12534.
Fei Liu, Wei Chang, Maoshen Chen, Feifei Xu, Jianguo Ma,Fang Zhong*. Film-forming properties of guar gum, tara gum and locust bean gum. Food Hydrocolloids, 2020,98:105007.
Jinlong Xu, Fei Liu, H. Douglas Goff, Fang Zhong*. Effect of pre-treatment temperatures on the film-forming properties of collagen fiber dispersions, Food Hydrocolloids, 2020, 107: 105326.
Ling Chen, Wallace Yokoyama, Rong Liang,Fang Zhong*. Enzymatic degradation and bioaccessibility of protein encapsulated β-carotene nano-emulsions during in vitro gastro-intestinal digestion. Food Hydrocolloids, 2020, 100:105177.
Xiaodong Chen, Rong Liang,Fang Zhong*, Wallace H. Yokoyama. Effect of beta-carotene status in microcapsules on its in vivo bioefficacy and in vitro bioaccessibility. Food Hydrocolloids, 2020, 106: 105848.
Xiaodong Chen, Rong Liang,Fang Zhong*, Wallace H. Yokoyama. Effect of beta-carotene status in microcapsules on its in vivo bioefficacy and in vitro bioaccessibility. Food Hydrocolloids, 2020, 106: 105848.
147.Ling Chen, Rong Liang, Wallace Yokoyama, Priscila Alves, James Pan,Fang Zhong*. Effect of the co-existing and excipient oil on the bioaccessibility of β-carotene loaded oil-free nanoparticles. 14Food Hydrocolloids.2020, 106:105847.
Jingmin Wu, Fei Liu*, Zhe Yu, Yun Ma, H. Douglas Goff, Jianguo Ma,Fang Zhong*. Facile preparation of collagen fiber–glycerol-carboxymethyl cellulose composite film by immersing method . Carbohydrate Polymers, 2020, 229: 115429
Liu Hongxiang, Fei Liu*, Yun Ma, H. Douglas Goff,Fang Zhong. Versatile preparation of spherically and mechanically controllable liquid-core-shell alginate-based bead through interfacial gelation. Carbohydrate Polymers. 2020, 236, 115980, 1-11.
Chi Chen, Fei Liu^?, Zhe Yu, Yun Ma, H. Douglas Goff,Fang Zhong*.Improvement in physicochemical properties of collagen casings by glutaraldehyde cross-linking and drying temperature regulating. Food Chemistry, 2020, 318: 126404.
Shabbir Ahammed, Fei Liu, Myat Noe Khin, Wallace H. Yokoyama,Fang Zhong*. Improvement of the water resistance and ductility of gelatin film by zein. Food Hydrocolloids, 2020, 105: 105804.
Maoshen Chen, Liping Guo, John Nsor Atindana, H. Douglas Goff, Wenxi Zhang, Jian Mao,Fang Zhong*. The effect of viscous soluble dietary fiber on nutrient digestion and metabolic responses Ⅰ: In vitro digestion process. Food Hydrocolloids, 2020, 107:105971.
John Nsor-Atindana, Meihui Yu, H. Douglas Goff, Maoshen Chen and Fang Zhong*. Analysis of kinetic parameters and mechanisms of nanocrystalline cellulose inhibition of α-amylase and α-glucosidase in simulated digestion of starch. Food &Function, 2020, 11, 4719–4731.
Ming Yin, Shengjie Shao, Zhilei Zhou, Maoshen Chen*,Fang Zhongand Yue Li. Characterization of the key aroma compounds in dog foods by gas chromatography?mass spectrometry, acceptance test, and preference test.Journal of Agricultural and Food Chemistry, 2020, In Press.
Liping Guo, H. Douglas Goff, Feifei Xu, Fei Liu, Jianguo Ma, Maoshen Chen*,Fang Zhong. The effect of sodium alginate on nutrient digestion and metabolic responses during both in vitro and in vivo digestion process. Food Hydrocolloids, 2020, In Press.
11.Chen Xiao dong, Liang Rong,Zhong Fang*, Ma Jianguo, John Nsor-Atindana, H. Douglas Goff, Wallace H. Yokoyama. Effect of high concentrated sucrose on the stability of OSA-starch-based beta-carotene microcapsules. Food Hydrocolloids, 2020,In Press.
12.Maoshen Chen, Liping Guo, John Nsor-Atindana, H. Douglas Goff, Wenxi Zhang,Fang Zhong*. The effect of viscous soluble dietary fiber on nutrient digestion and metabolic responses Ⅱ: In vivo digestion process[J].Food Hydrocolloids, 2020,Pre-proof.
13.Bo Liu,Fang Zhong, Wallace Yokoyama, Dejian Huang, Song Zhu, Yue Li *.Interactions in starch co-gelatinized with phenolic compound systems: effect of complexity of phenolic compounds and amylose content of starch.Carbohydrate Polymers. 2020, Pre-proof.







获奖 （1）缪铭，李玥，张根义，江波，钟芳，张涛，支朝晖.高性能淀粉基材料多尺度结构设计与应用. 2015，江苏省科学技术三等奖
（2）钟芳，李玥，梁蓉，徐菲菲，袁毅，张钰洁，周佳超，石立芳，谷向春，朱晓波，杨君.长效脂溶性功能因子纳米载体绿色制备关键技术，2014，中国商业联合会科学技术奖——全国商业科技进步奖，一等奖
（3）钟芳，李玥，毛健，夏书芹，徐菲菲，罗昌荣，周佳超，朱松.食品功能因子的纳米载体技术，2012，中国商业联合会科学技术奖——全国商业科技进步奖，三等奖
（4）李玥，夏书芹，钟芳，毛健，罗昌荣，周佳超.食品功能性添加物的纳米载体技术，2011，中国轻工业联合会科技奖，优秀奖
（5）钟芳，李玥，夏书芹，毛健，罗昌荣，周佳超，韩邦兴，姬中伟，朱松，袁博，石立芳.食品功能性添加物的纳米包埋技术，2009-2010，中国食品工业协会科学技术奖，一等奖
（6）陈正行，钟芳，张晖，曹镜明，李玥，罗昌荣，郭晓娜，马晓军，张燕萍.大米蛋白和淀粉的改性技术研究及产品应用开发，2008，中国粮油学会科学技术奖，二等奖





专利 王璋，钟芳，许时婴，袁博，王吉庄，吴玉营. 2006.08.16.一种高分散性速溶无糖豆奶粉的加工技术.中国专利，ZL 2.7
王璋，钟芳，许时婴，陈莉. 2006.07.26.一种速溶速凝方便豆腐花粉的生产工艺.中国专利，ZL 7.7
张晓鸣，吴超，苏红利，袁博，许时婴，钟芳. 2008.10.22.一种黄酮苷元微胶囊的制备方法.中国专利，ZL2.5
许时婴，王璋，张文斌，张晓鸣，钟芳. 2008.01.30.一种从亚麻籽中提取纯化开环异落叶松树脂酚二葡萄糖苷的方法.中国专利，ZL4.1
许时婴，张晓鸣，钟芳，范明辉，王璋，卢蓉蓉，张文斌. 2008.10.22.一种红景天苷纳米脂质体悬浮液的制备方法.中国专利，ZL9.5
钟芳，麻建国，申雪然，李玥，王戈莎. 2009.04.15.一种用酶法水解分离制备大米淀粉和大米肽的方法.中国专利，ZL9.3
钟芳，麻建国，于梦，罗昌荣，朱川. 2011.01.26.一种具有缓释性的薄荷油微乳及其制备方法.中国专利，ZL0.6
李玥，钟芳，查尔斯·修麦克，麻建国，魏慧贤，夏书芹. 2011.06.22.一种干热变性大米淀粉的制备方法.中国专利，ZL3.8
钟芳，李玥，陆钫，纪葳. 2012.09.26.一种蛋白质-多糖接枝耦联技术改善大米蛋白功能性质的方法.中国专利，ZL8.3
夏书芹，张晓鸣，张冲，许时婴，钟芳，付光磊. 2012.06.27.一种维生素E纳米脂质体的制备方法.中国专利，ZL3.5
钟芳，李玥，魏冬，张晓鸣，夏书芹. 2012.08.08.一种具有长效性的香精微胶囊及其制备方法.中国专利，ZL1.1
李玥，钟芳，吴佳，殷晓美，张晓鸣，夏书芹. 2012.11.07.一种以淀粉与多糖复合改性产物作为基质的可食用涂层及其制备方法.中国专利，ZL4.5
张晓鸣，刘平，夏书芹，兰小红，高梅娟，贾承胜，冯骉，乐琳，钟芳. 2012.06.27.一种清蒸型咸味香精用风味基料肽的制备方法.中国专利，ZL6.0
徐菲菲，钟芳，李玥，夏熠珣，常玉梅. 2013.04.17.一种提高樱桃李出汁率的方法.中国专利，ZL8.2
钟芳，李玥，麻建国，易江.2013.08.21.一种无需高压均质的可食性纳米级β-胡萝卜素乳状液及其制备方法.中国专利，ZL3.4
钟芳，李玥，刘小楠，徐菲菲. 2013.09.18.一种具有清除口臭的宠物犬软曲奇饼干及其制作方法.中国专利，ZL4.7
李玥，钟芳，张超.一种淀粉经预处理制备高吸油率多孔淀粉的方法. 2013.12.11.中国专利，ZL3.8
钟芳，李玥，徐菲菲，张明秀，李超，刘小楠. 2014.03.26.一种改善犬皮肤与毛发健康状况的犬粮及其制备方法.中国专利，ZL2.7
钟芳，李玥，梁蓉，黄庆荣，麻建国，徐菲菲. 2014.07.09.一种含有薄荷油的纳米抗菌乳液及其制备方法.中国专利，ZL8.1
李玥，钟芳，徐菲菲. 2014.09.24.一种采用酸热处理制备抗性淀粉的方法.中国专利，ZL 0.5
钟芳，李玥，徐菲菲，王庆卫，安东尼奥·约翰斯. 2016.03.23.一种以壳聚糖-三聚磷酸钠纳米粒子作为基质的可食用性膜及其制备方法.中国专利，ZL8.6
吴华，钟芳，李玥，徐菲菲，殷春燕，陈茂深，袁玲. 2016.04.05.一种含有唾液酸和DHA的微胶囊及其制备方法.中国专利，ZL0.7
吴华，钟芳，李玥，徐菲菲，殷春燕，陈茂深，袁玲. 2016.05.05.一种结晶方式从燕窝中提取唾液酸的方法.中国专利，ZL3.0
钟芳，李玥，徐菲菲，刘飞，梁蓉，麻建国. 2016.08.02.一种具有持续抗氧化功能的可食用膜及其制备方法以及应用.中国专利，ZL1.0
吴华，钟芳，李玥，徐菲菲，陈茂深，殷春燕，袁玲. 2016.09.14.一种无添加燕窝凝胶食品的制作方法.中国专利，ZL8.4
钟芳，史永辉，李玥，张德超，徐菲菲，田伟，彭田慧，孙爱平. 2016.10.18.一种稳定的樱桃李果汁及其制备方法.中国专利，ZL3.9
李玥，钟芳，徐菲菲，王芳. 2017.03.15.一种以B型淀粉作为载体包载客体分子的方法、产物及应用.中国专利，ZL5.7
杜大雪，杜晓辉，李强，刘飞，钟芳. 2017.05.31.一种天然肠衣脉冲强光杀菌方法.中国专利，ZL9.4
杜大雪，杜晓辉，李强，刘飞，钟芳. 2017.05.31.一种高效去除原肠内容物的方法.中国专利，ZL6.2
杜大雪，杜晓辉，李强，刘飞，钟芳.2018.01.04.一种天然肠衣润滑剂及其制备方法.中国专利，ZL5.1
李玥，钟芳，刘微，朱松. 2019.01.22.一种基于表面增强拉曼光谱检测油脂痕量氧化的方法.中国专利，ZL3.6
杜大雪，杜晓辉，李强，刘飞，钟芳. 2019.03.08.一种羊皮胶原肠衣的制备方法.中国专利，ZL2.X
陈茂深，钟芳，袁玲，徐菲菲，吴华，李远，马其清. 2019.03.19.一种唾液酸及其制备方法、用途.中国专利，ZL6.7
李玥，钟芳，刘微，朱松. 2019.04.05.一种基于拉曼光谱法快速检测食用油脂氧化进程的方法.中国专利，ZL9.8
钟芳，刘欢，徐菲菲，胡露露. 2019.06.04.一种提高巧克力中益生菌存活率的方法及巧克力产品.中国专利，ZL5.1
杜大雪，杜晓辉，李强，刘飞，钟芳. 2019.08.23.一种胶原肠衣微波热风联合处理的方法.申请号3.X





承担教学 研究生：食品物性学研究方法、食品胶体
本科生：食品质构与流变学、食品感官评定
留学生：Food Hydrocolloids &Rheology、Sensory Evaluation of Food





研究生培养 指导硕士生、博士生研究方向为：食品化学、生物大分子结构与功能、食品胶体、感官评定
截止至目前，共指导学生103名，其中硕士毕业生54人（含留学生2人），博士毕业生23人（含留学生8人）；在读硕士研究生16人，博士研究生10人（含留学生3人）。）

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