| 近5年代表性论文如下： 1. 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.（SCI一区，IF 11.504）（高被引） 2. 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. （SCI一区，IF 11.504） 3. 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. （SCI一区，IF 11.504） 4. 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. （SCI一区，IF 10.723） 5. 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. （SCI一区，IF 11.504） 6. 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. （SCI一区，IF 11.504）（高被引） 7. John Nsor-Atindana, H. Douglas Goff, Wei Liu, Maoshen Chen, Fang Zhong*. The resilience of nanocrystalline cellulose viscosity to simulated digestive processes and its influence on glucose diffusion. Carbohydrate Polymers. 2018, 200: 436-445. （SCI一区，IF 10.723） 8. 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. （SCI一区，IF 11.504） 9. 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: 8336–8345. （SCI一区，IF 5.895） 10. Wei Liu, Yue Li, Maoshen Chen, Feifei Xu, and Fang 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. （SCI一区，IF 5.895） 11. 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. （SCI一区，IF 11.504）（高被引） 12. 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. （SCI一区，IF 11.504）（高被引） 13. 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. （SCI一区，IF 11.504） 14. Fei Liu, Wei Chang, Maoshen Chen, Feifei Xu, Jianguo Ma, Fang Zhong*. Tailoring physicochemical properties of chitosan films and their protective effects on meat by varying drying temperature. Carbohydrate Polymers, 2019,212:150-159. （SCI一区，IF 10.723） 15. 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. （SCI一区，IF 5.895） 16. 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. （SCI一区，IF 11.208） 17. 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. （SCI一区，IF 11.504）（高被引） 18. 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. （SCI一区，IF 11.504） 19. 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. Food Hydrocolloids. 2020, 106:105847. （SCI一区，IF 11.504） 20. 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.（SCI一区，IF 10.723） 21. 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. （SCI一区，IF 11.504） 22. 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.（SCI一区，IF 6.317） 23. 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. （SCI一区，IF 9.231） 24. Yixun Xia, Jiahui Song, Fang Zhong⁎, Jeremia Halim, Michael O'Mahony. The 9-point hedonic scale: Using R-Index Preference Measurement to compute effect size and eliminate artifactual ties. Food Research International, 2020, 133:109140. （SCI一区，IF 7.425） 25. Xia Yixun, De Mingo Noelia, Mendez Martín Jesú, Bodeau Julie Perret Marine, Zhong Fang*, O' Mahony Michael*. Is the absolute scaling model the basis for the 9-point hedonic scale? Evidence from Poulson's stimulus range equalizing bias. Food Quality and Preference, 2021, 89:104153. （SCI一区，IF 6.345） 26. Shabbir Ahammed, Fei Liu, Jingmin Wu, Myat Noe Khin, Wallace H. Yokoyama, Fang Zhong*. Effect of transglutaminase crosslinking on solubility property and mechanical strength of gelatin-zein composite films. Food Hydrocolloids, 2021, 116:106649. （SCI一区，IF 11.504） 27. Ling Chen, Wallace Yokoyama, Pricilla Alves, Yuqing Tan, James Pan, Fang Zhong*. Effect of encapsulation on β-carotene absorption and metabolism in mice. Food Hydrocolloids, 2021, 121: 107009. （SCI一区，IF 11.504） 28. Chen Ling, Yokoyama Wallace, Tam Christina, Tan Yuqing, Alves Pricilla, Bartley Glenn, Zhong Fang*. Evaluation of cellular absorption and metabolism of beta-carotene loaded in nanocarriers after in vitro digestion. Journal of Agricultural and Food Chemistry, 2021, 69: 9383−9394. （SCI一区，IF 5.895） 29. Liping Guo, H. Douglas Goff, Maoshen Chen, Fang Zhong*. The hydration rate of konjac glucomannan after consumption affects its in vivo glycemic response and appetite sensation and in vitro digestion characteristics. Food Hydrocolloids, 2022, 122: 107102. （SCI一区，IF 11.504） 30. Md Nazmus Saqib, Shabbir Ahammed, Fei Liu, Fang Zhong*. Customization of liquid-core sodium alginate beads by molecular engineering. Carbohydrate Polymers, 2022, 284:119047. （SCI一区，IF 10.723） |
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