Zhongxiang Fang

Glycosidically bound aroma precursors in fruits: A comprehensive review.

Zijian Liang, Zhongxiang Fang, Ahalya Pai, Jiaqiang Luo, Renyou Gan, Yu Gao, Jiang Lu, Pangzhen Zhang

Journal article  |  2020  |  Critical Reviews in Food Science and Nutrition

Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in which glycosidically bound form can be conv..

Screening and evaluation ofMonascus purpureusFJMR24for enhancing the raw material utilization rate in rice wine brewing

Xiangyun Ren, Zhigang He, Xiaozi Lin, Xiaojie Lin, Zhangcheng Liang, Di Liu, Yingying Huang, Zhongxiang Fang

Journal article  |  2020  |  Journal of the Science of Food and Agriculture

BACKGROUND: The rapid development of the rice wine industry has increased the demand for raw materials worldwide. A fungal strain ..

Effect of young apple (Malus domestica Borkh. cv. Red Fuji) polyphenols on alleviating insulin resistance

Dan Li, Yongli Yang, Lijun Sun, Zhongxiang Fang, Lei Chen, Pengtao Zhao, Zichao Wang, Yurong Guo

Journal article  |  2020  |  Food Bioscience

Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging

Yun Xiong, Shumin Li, Robyn Dorothy Warner, Zhongxiang Fang

Journal article  |  2020  |  Food Control

Physical properties and release kinetics of electron beam irradiated fish gelatin films with antioxidants of bamboo leaves

Tao Huang, Zhongxiang Fang, Huizhu Zhao, Dalun Xu, Wenge Yang, Wenwen Yu, Jinjie Zhang

Journal article  |  2020  |  Food Bioscience

Effect of superfine-grinding on the physicochemical and antioxidant properties of Lycium ruthenicum Murray powders

Jiangtao Zhang, Yushan Dong, Tanzeela Nisar, Zhongxiang Fang, Zi-Chao Wang, Yurong Guo

Journal article  |  2020  |  Powder Technology

Physicochemical, mechanical and structural properties of composite edible films based on whey protein isolate/psyllium seed gum

Xin Zhang, Ya Zhao, Yuanyuan Li, Lanlan Zhu, Zhongxiang Fang, Qilong Shi

Journal article  |  2020  |  International Journal of Biological Macromolecules

A composite film composed of whey protein isolate (WPI) and psyllium seed gum (PSG) was investigated. Its physicochemical, mechani..

Dietary fiber-based colon-targeted delivery systems for polyphenols

Hsi-Yang Tang, Zhongxiang Fang, Ken Ng

Journal article  |  2020  |  Trends in Food Science & Technology

Background: Natural polyphenols have potential therapeutic effects on colon-based diseases and gut microbial dysbiosis. However, t..

Effect of carrier types on the physicochemical and antioxidant properties of spray-dried black mulberry juice powders

Ruiying Wang, Ya Zhao, Lanlan Zhu, Zhongxiang Fang, Qilong Shi

Journal article  |  2020  |  Journal of Food Measurement and Characterization

Hydrocolloid coating pretreatment makes explosion puffing drying applicable in protein-rich foods - A case study of scallop adductors

Xiaole Sui, Ya Zhao, Xin Zhang, Yuexiang Zhang, Lanlan Zhu, Zhongxiang Fang, Qilong Shi

Journal article  |  2020  |  Drying Technology

Lignanamides: sources, biosynthesis and potential health benefits - a minireview

William Leonard, Pangzhen Zhang, Danyang Ying, Zhongxiang Fang

Journal article  |  2020  |  Critical Reviews in Food Science and Nutrition

Degradation and regulation of edible flower pigments under thermal processing: a review

Kejing Xu, Min Zhang, Zhongxiang Fang, Bin Wang

Journal article  |  2020  |  Critical Reviews in Food Science and Nutrition

Method study on determination of total purine content in fish meat by diazotization reaction combined with SERS

Xiaoying Guo, Xinyu Wang, Dongwei Huang, Jinjie Zhang, Dalun Xu, Wenge Yang, Qijie Hu, Zhongxiang Fang, Tao Huang

Journal article  |  2020  |  LWT

Incorporating nisin and grape seed extract in chitosan-gelatine edible coating and its effect on cold storage of fresh pork

Yun Xiong, Meng Chen, Robyn Dorothy Warner, Zhongxiang Fang

Journal article  |  2020  |  Food Control

Biomarkers associated with quality and safety of fresh-cut produce

Aniket Satish More, Chaminda Senaka Ranadheera, Zhongxiang Fang, Robyn Warner, Said Ajlouni

Journal article  |  2020  |  Food Bioscience

Changes in phenolic content, antioxidant activity, and volatile compounds during processing of fermented sorghum grain tea

Hongyi Sun, Haoxin Wang, Pangzhen Zhang, Said Ajlouni, Zhongxiang Fang

Journal article  |  2020  |  Cereal Chemistry

Reducing salt content in beef frankfurter by edible coating to achieve inhomogeneous salt distribution

Yun Xiong, Borui Deng, Robyn Dorothy Warner, Zhongxiang Fang

Journal article  |  2020  |  International Journal of Food Science & Technology

Preparation and characterization of irradiated kafirin-quercetin film for packaging cod (Gadus morhua) during cold storage at 4 degrees C

Tao Huang, Junjie Lin, Zhongxiang Fang, Wenwen Yu, Zhuoheng Li, Dalun Xu, Wenge Yang, Jinjie Zhang

Journal article  |  2020  |  Food and Bioprocess Technology

Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing

Yun Xiong, Pangzhen Zhang, Stuart Johnson, Jiaqiang Luo, Zhongxiang Fang

Journal article  |  2020  |  Journal of the Science of Food and Agriculture

BACKGROUND: Sorghum grain is rich in phenolic compounds and has the potential to be developed into functional beverages such as so..

Thermodynamic Properties and State Diagram of Gum Ghatti-Based Edible Films: Effects of Glycerol and Nisin

Pingping Zhang, Ya Zhao, Xin Zhang, Lanlan Zhu, Zhongxiang Fang, Qilong Shi

Journal article  |  2020  |  Polymers

In this present study, the thermodynamic and thermal properties of glycerol and nisin-incorporated gum ghatti (GG, Anogeissus lati..

Microbial, physico-chemical and sensory characteristics of mango juice-enriched probiotic dairy drinks

Jessica Ryan, Scott C Hutchings, Zhongxiang Fang, Nandika Bandara, Shirani Gamlath, Said Ajlouni, C Senaka Ranadheera

Journal article  |  2020  |  International Journal of Dairy Technology

This study aimed to determine whether mango juice can improve the viability of probiotics in a fermented dairy‐based beverage whil..

Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre

Behannis Mena, Zhongxiang Fang, Hollis Ashman, Scott Hutchings, Ha Minh, Phyllis J Shand, Robyn D Warner

Journal article  |  2020  |  International Journal of Food Science & Technology

Lupin seed coat as a promising food ingredient: physicochemical, nutritional, antioxidant properties, and effect of genotype and environment

Liezhou Zhong, Hayder Ali, Zhongxiang Fang, Mark L Wahlqvist, Jonathan M Hodgson, Stuart K Johnson

Journal article  |  2019  |  International Journal of Food Science & Technology

Hempseed in food industry: Nutritional value, health benefits, and industrial applications

William Leonard, Pangzhen Zhang, Danyang Ying, Zhongxiang Fang

Journal article  |  2019  |  Comprehensive Reviews in Food Science and Food Safety

Sesquiterpenes in grapes and wines: Occurrence, biosynthesis, functionality, and influence of winemaking processes

Zizhan Li, Kate Howell, Zhongxiang Fang, Pangzhen Zhang

Journal article  |  2019  |  Comprehensive Reviews in Food Science and Food Safety

Application of extrusion technology in plant food processing byproducts: An overview

William Leonard, Pangzhen Zhang, Danyang Ying, Zhongxiang Fang

Journal article  |  2019  |  Comprehensive Reviews in Food Science and Food Safety

Effects of processing on the phenolic contents, antioxidant activity and volatile profile of wheat bran tea

Haoxin Wang, Hongyi Sun, Pangzhen Zhang, Zhongxiang Fang

Journal article  |  2019  |  International Journal of Food Science & Technology

Chemical compositions and alpha-glucosidase inhibitory effects of anthocyanidins from blueberry, blackcurrant and blue honeysuckle fruits

Jiangtao Zhang, Lijun Sun, Yushan Dong, Zhongxiang Fang, Tanzeela Nisar, Ting Zhao, Zi-Chao Wang, Yurong Guo

Journal article  |  2019  |  Food Chemistry

The chemical compositions and α-glucosidase inhibitory activities of anthocyanins extracted from blueberry, blackcurrant and blue ..

A novel spatial-spectral extraction method for subpixel surface water

Yunzhe Lv, Wei Gao, Chen Yang, Zhongxiang Fang

Journal article  |  2019  |  International Journal of Remote Sensing

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Yun Xiong, Pangzhen Zhang, Robyn Dorothy Warner, Zhongxiang Fang

Journal article  |  2019  |  Comprehensive Reviews in Food Science and Food Safety

Effective inhibition and simplified detection of lipid oxidation in tilapia (Oreochromis niloticus) fillets during ice storage

Zi-Chao Wang, Yuqin Lu, Yuzhen Yan, Tanzeela Nisar, Zhongxiang Fang, Ning Xia, Yurong Guo, De-Wei Chen

Journal article  |  2019  |  Aquaculture

3-Deoxyanthocyanidin Colorant: Nature, Health, Synthesis, and Food Applications

Yun Xiong, Pangzhen Zhang, Robyn Dorothy Warner, Zhongxiang Fang

Journal article  |  2019  |  Comprehensive Reviews in Food Science and Food Safety

3‐Deoxyanthocyanidins are a rare type of anthocyanins that are present in mosses, ferns, and some flowering plants. They are water..

Comparison of Phenolic Compounds and the Antioxidant Activities of Fifteen Chrysanthemum morifolium Ramat cv. 'Hangbaiju' in China

Jinyan Gong, Bingquan Chu, Lingxiao Gong, Zhongxiang Fang, Xiaoxu Zhang, Shaoping Qiu, Jingjing Wang, Yali Xiang, Gongnian Xiao, Haina Yuan, Fuping Zheng

Journal article  |  2019  |  Antioxidants

This study investigated the phenolic compounds of 15 Chrysanthemum morifolium Ramat cv. ‘Hangbaiju’, including 6 ‘Duoju’ and 9 ‘Ta..

Size reduction of raw material powder: The key factor to affect the properties of wasabi (Eutrema yunnanense) paste

Liqing Qiu, Min Zhang, Bhesh Bhandari, Zhongxiang Fang, Yaping Liu

Journal article  |  2019  |  Advanced Powder Technology

3D printing of food: pretreatment and post-treatment of materials

Chang He, Min Zhang, Zhongxiang Fang

Journal article  |  2019  |  Critical Reviews in Food Science and Nutrition

Background: Food 3 D printing is an emerging food processing technology. Due to the advantages of functionalization, customization..

Effect of chitosan/nisin/gallic acid coating on preservation of pork loin in high oxygen modified atmosphere packaging

Yu Cao, Robyn Dorothy Warner, Zhongxiang Fang

Journal article  |  2019  |  Food Control

Recent development in efficient processing technology for edible algae: A review

Jing Wang, Min Zhang, Zhongxiang Fang

Journal article  |  2019  |  Trends in Food Science & Technology

Multivariate statistical analysis combined with e-nose and e-tongue assays simplifies the tracing of geographical origins of Lycium ruthenicum Murray grown in China.

Z Wang, Y Yan, T Nisar, L Sun, Z Yang, Y Guo, H Wang, Z Fang

Journal article  |  2019  |  Food Control

This study aims to develop a fast and simple method to trace the geographical origins, harvest years and varieties of Lycium ruthe..

Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage

Zhongxiang Fang, Peiying Lin, Ha Minh, Robyn Dorothy Warner

Journal article  |  2019  |  International Journal of Food Science & Technology

Application of nitric oxide in modified atmosphere packaging of tilapia (Oreschromis niloticus) fillets

Zi-Chao Wang, Yuzhen Yan, Zhongxiang Fang, Tanzeela Nisar, Lijun Sun, Yurong Guo, Ning Xia, Huichun Wang, De-Wei Chen

Journal article  |  2019  |  Food Control

Efficient physical extraction of active constituents from edible fungi and their potential bioactivities: A review

Y Sun, M Zhang, Z Fang

Journal article  |  2019  |  Trends in Food Science & Technology

© 2019 Elsevier Ltd Background: Edible fungi are a great source of active constituents, including polysaccharides, proteins, terpe..

Characterization of polyphenols in Australian sweet lupin (Lupinus angustifolius) seed coat by HPLC-DAD-ESI-MS/MS

Liezhou Zhong, Gangcheng Wu, Zhongxiang Fang, Mark L Wahlqvist, Jonathan M Hodgson, Michael W Clarke, Edwin Junaldi, Stuart K Johnson

Journal article  |  2019  |  Food Research International

Juices processing characteristics of Chinese bayberry from different cultivars

Jinhu Tian, Yanping Cao, Shiguo Chen, Zhongxiang Fang, Jianchu Chen, Donghong Liu, Xingqian Ye

Journal article  |  2019  |  Food Science & Nutrition

Effects of incorporating roasted lupin (Lupinus angustifolius) flour on the physicochemical and sensory attributes of beef sausage

Z Fang, William Leonard, Scott Hutchings, Robyn Warner

Journal article  |  2019  |  International Journal of Food Science & Technology

The effects of incorporating lupin flour on the physicochemical and sensory characteristics of beef sausages were explored. Lupin ..

Impact of processing parameters and post-treatment on the shape accuracy of 3D-printed baking dough

Fan Yang, Min Zhang, Zhongxiang Fang, Yaping Liu

Journal article  |  2019  |  International Journal of Food Science and Technology

Effect of in vitro gastrointestinal digestion on the composition and bioactivity of anthocyanins in the fruits of cultivated Lycium ruthenicum Murray

Zi-Chao Wang, Nisar Tanzeela, Lijun Sun, Zhongxiang Fang, Yuzhen Yan, Dan Lia, Huichun Xie, Huichun Wang, Yurong Guo

Journal article  |  2019  |  CyTA - Journal of Food

Extrusion cooking increases soluble dietary fibre of lupin seed coat

Liezhou Zhong, Zhongxiang Fang, Mark L Wahlqvist, Jonathan M Hodgson, Stuart K Johnson

Journal article  |  2019  |  LWT

Effect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea

Yun Xiong, Pangzhen Zhang, Jiaqian Luo, Stuart Johnson, Zhongxiang Fang

Journal article  |  2019  |  Journal of Cereal Science

Effects of reheating methods on the product quality of Hongsu chicken dish

Jingyu Wang, Min Zhang, Kai Fan, Chao-hui Yang, Zhongxiang Fang

Journal article  |  2018  |  Journal of Food Processing and Preservation

Seed coats of pulses as a food ingredient: Characterization, processing, and applications

Liezhou Zhong, Zhongxiang Fang, Mark L Wahlqvist, Gangcheng Wu, Jonathan M Hodgson, Stuart K Johnson

Journal article  |  2018  |  Trends in Food Science & Technology

Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging

Zhongxiang Fang, Daniel Lin, Robyn Dorothy Warner, Minh Ha

Journal article  |  2018  |  Food Chemistry

Solubility improvement of hesperetin by using different octenyl succinic anhydride modified starches

Jieli Guo, Weimin Tang, Shengmin Lu, Zhongxiang Fang, Kang Tu, Meiyu Zheng

Journal article  |  2018  |  LWT

Harvest time impacts the fatty acid compositions, phenolic compounds and sensory attributes of Frantoio and Manzanilla olive oil

Bassam Alowaiesh, Zora Singh, Zhongxiang Fang, Stanley Gorge Kailis

Journal article  |  2018  |  Scientia Horticulturae

Sorghum Non-extractable Polyphenols: Chemistry, Extraction and Bioactivity

G Wu, SK Johnson, Z Fang

Book Chapter  |  2018

Mineral availability is modified by tannin and phytate content in sorghum flaked breakfast cereals

Gangcheng Wu, John Ashton, Azra Simic, Zhongxiang Fang, Stuart K Johnson

Journal article  |  2018  |  Food Research International

Effects of drying and sterilization on the quality and shelf life of semimanufactured soybeans

Shengmin Lu, Daoqiang Yang, Zhongxiang Fang, Jieli Guo

Journal article  |  2018  |  Journal of Food Processing and Preservation

Analysis of dehydration kinetics, status of water and oil distribution of microwave-assisted vacuum frying potato chips combined with NMR and confocal laser scanning microscopy

Ya Su, Min Zhang, Zhongxiang Fang, Weiming Zhang

Journal article  |  2017  |  Food Research International

Nitric oxide euthanasia: a potential procedure for improving animal welfare and fillet color of tilapia (Oreochromis niloticus)

Zi-Chao Wang, Mou-Ming Zhao, Zhongxiang Fang, De-Wei Chen

Journal article  |  2017  |  Aquaculture International

Effect of kafirin-based films incorporating citral and quercetin on storage of fresh chicken fillets

Stephen Gitonga Giteru, Indrawati Oey, M Azam Ali, Stuart K Johnson, Zhongxiang Fang

Journal article  |  2017  |  Food Control

Effect of chitosan microcapsules loaded with nisin on the preservation of small yellow croaker

Tiantian Wu, Chunhua Wu, Zhongxiang Fang, Xiaobin Ma, Shiguo Chen, Yaqin Hu

Journal article  |  2017  |  Food Control

Individual polyphenolic profiles and antioxidant activity in sorghum grains are influenced by very low and high solar UV radiation and genotype

Gangcheng Wu, Janet E Bornman, Sarita J Bennett, Michael W Clarke, Zhongxiang Fang, Stuart K Johnson

Journal article  |  2017  |  Journal of Cereal Science

Phenolic profile and content of sorghum grains under different irrigation managements

Gangcheng Wu, Sarita J Bennett, Janet F Bornman, Michael W Clarke, Zhongxiang Fang, Stuart K Johnson

Journal article  |  2017  |  Food Research International

EFFECT OF ZANTHOXYLUM BUNGEANUM MAXIM ON THE LIPID OXIDATION AND FATTY ACID COMPOSITION OF DRY-CURED FISH DURING PROCESSING

Jinjie Zhang, Dalun Xu, Xihong Zhao, Haizhen Mo, Zhongxiang Fang

Journal article  |  2017  |  Journal of Food Processing and Preservation

Active and intelligent packaging in meat industry

Zhongxiang Fang, Yanyun Zhao, Robyn D Warner, Stuart K Johnson

Journal article  |  2017  |  Trends in Food Science & Technology

Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress

Lin Wang, Min Zhang, Zhongxiang Fang, Bhesh Bhandari

Journal article  |  2017  |  Journal of the Science of Food and Agriculture

Changes in whole grain polyphenols and antioxidant activity of six sorghum genotypes under different irrigation treatments

Gangcheng Wu, Stuart K Johnson, Janet F Bornman, Sarita J Bennett, Zhongxiang Fang

Journal article  |  2017  |  Food Chemistry

Optimization of microwave-assisted extraction of flavonoids from young barley leaves

Tian Gao, Min Zhang, Zhongxiang Fang, Qifeng Zhong

Journal article  |  2017  |  International Agrophysics

Engineering Foods for Bioactives Stability and Delivery

Book Chapter  |  2017

Preparation and characterization of blended cloves/cinnamon essential oil nanoemulsions

Shengjiang Zhang, Min Zhang, Zhongxiang Fang, Yaping Liu

Journal article  |  2017  |  LWT

Drying kinetics and product quality of green soybean under different microwave drying methods

Xiaohuang Cao, Min Zhang, Zhongxiang Fang, Arun S Mujumdar, Hao Jiang, He Qian, Huangyuan Ai

Journal article  |  2017  |  Drying Technology

Dehydration of asparagus cookies by combined vacuum infrared radiation and pulse-spouted microwave vacuum drying

Zhenbin Liu, Min Zhang, Zhongxiang Fang, Bhesh Bhandari, Zaixing Yang

Journal article  |  2017  |  Drying Technology

Preface

M Zhang, B Bhandari, Z Fang

Book  |  2017

Spray drying of bioactives

Z Fang, B Bhandari

Book Chapter  |  2017

Analysis of transcriptome in hickory (Carya cathayensis), and uncover the dynamics in the hormonal signaling pathway during graft process

Lingling Qiu, Bo Jiang, Jia Fang, Yike Shen, Zhongxiang Fang, Saravana RM Kumar, Keke Yi, Chenjia Shen, Daoliang Yan, Bingsong Zheng

Journal article  |  2016  |  BMC Genomics

Influence of Linoleic Acid-Induced Oxidative Modification on Gel Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix) Muscle

Lin Wang, Min Zhang, Zhongxiang Fang, Bhesh Bhandari, Zhongxue Gao

Journal article  |  2016  |  Food Biophysics

Low oil French fries produced by combined pre-frying and pulsed-spouted microwave vacuum drying method

Xiaojian Quan, Min Zhang, Zhongxiang Fang, Huihua Liu, Qiaosheng Shen, Zhongxue Gao

Journal article  |  2016  |  Food and Bioproducts Processing

Effect of Genotype and Growth Temperature on Sorghum Grain Physical Characteristics, Polyphenol Content, and Antioxidant Activity

Gangcheng Wu, Stuart K Johnson, Janet F Bornman, Sarita Bennett, Vijaya Singh, Zhongxiang Fang

Journal article  |  2016  |  Cereal Chemistry Journal

The Effect of the Molecular Architecture on the Antioxidant Properties of Chitosan Gallate

Chunhua Wu, Liping Wang, Zhongxiang Fang, Yaqin Hu, Shiguo Chen, Tatsuya Sugawara, Xingqian Ye

Journal article  |  2016  |  Marine Drugs

Effects of deodorization on the physicochemical index and volatile compounds of purple sweet potato anthocyanins (PSPAs)

Wenjuan Sun, Min Zhang, Huizhi Chen, Dandan Zheng, Zhongxiang Fang

Journal article  |  2016  |  LWT - Food Science and Technology

Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum

Tao Wang, Min Zhang, Zhongxiang Fang, Yaping Liu, Zhongxue Gao

Journal article  |  2016  |  Food and Bioprocess Technology

Growth temperature and genotype both play important roles in sorghum grain phenolic composition

Gangcheng Wu, Stuart K Johnson, Janet F Bornman, Sarita J Bennett, Michael W Clarke, Vijaya Singh, Zhongxiang Fang

Journal article  |  2016  |  Scientific Reports

Effects of Genotype and Growth Temperature on the Contents of Tannin, Phytate and In Vitro Iron Availability of Sorghum Grains

Gangcheng Wu, Stuart K Johnson, Janet F Bornman, Sarita J Bennett, Vijaya Singh, Azra Simic, Zhongxiang Fang

Journal article  |  2016  |  PLOS ONE

Effect of processing parameters on the pulsed-spouted microwave vacuum drying of puffed salted duck egg white/starch products

Tao Wang, Min Zhang, Zhongxiang Fang, Yaping Liu

Journal article  |  2016  |  Drying Technology

Effect of different dielectric drying methods on the physic-chemical properties of a starch-water model system

Hao Jiang, Min Zhang, Zhongxiang Fang, Arun S Mujumdar, Baoguo Xu

Journal article  |  2016  |  Food Hydrocolloids

Microencapsulation as a novel delivery method for the potential antidiabetic drug, Probucol

Armin Mooranian, Rebecca Negrulj, Nigel Chen-Tan, Hesham S Al-Sallami, Zhongxiang Fang, TK Mukkur, Momir Mikov, Svetlana Golocorbin-Kon, Marc Fakhoury, Gerald F Watts, Vance Matthews, Frank Arfuso, Hani Al-Salami

Journal article  |  2016  |  Drug Design, Development and Therapy

Formation, characterization and release kinetics of chitosan/gamma-PGA encapsulated nisin nanoparticles

Chunhua Wu, Tiantian Wu, Zhongxiang Fang, Jiawen Zheng, Shao Xu, Shiguo Chen, Yaqin Hu, Xingqian Ye

Journal article  |  2016  |  RSC Advances

Recent Developments in Film and Gas Research in Modified Atmosphere Packaging of Fresh Foods

Min Zhang, Xiangyong Meng, Bhesh Bhandari, Zhongxiang Fang

Journal article  |  2016  |  Critical Reviews in Food Science and Nutrition

Hydrodynamic behavior and dilute solution properties of Ulva fasciata algae polysaccharide

Ping Shao, Yueqiong Zhu, Minpu Qin, Zhongxiang Fang, Peilong Sun

Journal article  |  2015  |  Carbohydrate Polymers

Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein

Bing Zhou, Min Zhang, Zhong-xiang Fang, Yaping Liu

Journal article  |  2015  |  Food and Bioproducts Processing

Application of molecular dynamics simulation in food carbohydrate research-a review

Tao Feng, Mingming Li, Jingjie Zhou, Haining Zhuang, Feng Chen, Ran Ye, Osvaldo Campanella, Zhongxiang Fang

Journal article  |  2015  |  Innovative Food Science & Emerging Technologies

Direct contact ultrasound assisted freezing of mushroom (Agaricus bisporus): Growth and size distribution of ice crystals

Md Nahidul Islam, Min Zhang, Zhongxiang Fang, Jincai Sun

Journal article  |  2015  |  International Journal of Refrigeration

Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine

Xu Wang, Kelin Xie, Haining Zhuang, Ran Ye, Zhongxiang Fang, Tao Feng

Journal article  |  2015  |  Food Chemistry

Effect of radio frequency heating on the sterilization and product quality of vacuum packaged Caixin

Qian Liu, Min Zhang, Baoguo Xu, Zhongxiang Fang, Dandan Zheng

Journal article  |  2015  |  Food and Bioproducts Processing

Optimization of ultrasound-assisted-extraction of porcine placenta water-soluble proteins and evaluation of the antioxidant activity

Wen-lin Tang, Min Zhang, Zhongxiang Fang

Journal article  |  2015  |  Journal of Food Science and Technology

Identification by deep sequencing and profiling of conserved and novel hickory microRNAs involved in the graft process

Xiaojiao Sima, Bo Jiang, Jia Fang, Yongqin He, Zhongxiang Fang, Saravana KM Kumar, Wei Ren, Lingling Qiu, Xiaomin Chen, Bingsong Zheng

Journal article  |  2015  |  Plant Biotechnology Reports

Recent Application of Modified Atmosphere Packaging (MAP) in Fresh and Fresh-Cut Foods

Min Zhang, Xiangyong Meng, Bhesh Bhandari, Zhongxiang Fang, Huizhi Chen

Journal article  |  2015  |  Food Reviews International

Chemical composition, thermal stability and antioxidant properties of tea seed oils obtained by different extraction methods: Supercritical fluid extraction yields the best oil quality

Ping Shao, Qing Liu, Zhongxiang Fang, Peilong Sun

Journal article  |  2015  |  European Journal of Lipid Science and Technology

Probucol Release from Novel Multicompartmental Microcapsules for the Oral Targeted Delivery in Type 2 Diabetes

Armin Mooranian, Rebecca Negrulj, Hesham S Al-Sallami, Zhongxiang Fang, Momir Mikov, Svetlana Golocorbin-Kon, Marc Fakhoury, Gerald F Watts, Vance Matthews, Frank Arfuso, Amanda Lambros, Hani Al-Salami

Journal article  |  2015  |  AAPS PharmSciTech

Physicochemical and antimicrobial properties of citral and quercetin incorporated kafirin-based bioactive films

Stephen Gitonga Giteru, Ranil Coorey, Dean Bertolatti, Elizabeth Watkin, Stuart Johnson, Zhongxiang Fang

Journal article  |  2015  |  Food Chemistry

Structural features and antitumor activity of a purified polysaccharide extracted from Sargassum horneni

Ping Shao, Jia Liu, Xiaoxiao Chen, Zhongxiang Fang, Peilong Sun

Journal article  |  2015  |  International Journal of Biological Macromolecules

Separation and purification of amygdalin from thinned bayberry kernels by macroporous adsorption resins

Tao Wang, Shengmin Lu, Qile Xia, Zhongxiang Fang, Stuart Johnson

Journal article  |  2015  |  Journal of Chromatography B

Release and swelling studies of an innovative antidiabetic-bile acid microencapsulated formulation, as a novel targeted therapy for diabetes treatment

Armin Mooranian, Rebecca Negrulj, Hesham S Al-Sallami, Zhongxiang Fang, Momir Mikov, Svetlana Golocorbin-Kon, Marc Fakhoury, Frank Arfuso, Hani Al-Salami

Journal article  |  2015  |  Journal of Microencapsulation

Preparation and In Vitro Release of Drug-Loaded Microparticles for Oral Delivery Using Wholegrain Sorghum Kafirin Protein

Esther TL Lau, Stuart K Johnson, Roger A Stanley, Deirdre Mikkelsen, Zhongxiang Fang, Peter J Halley, Kathryn J Steadman

Journal article  |  2015  |  International Journal of Polymer Science

Numerical Investigation on Effect of Food Particle Mass on Spout Elevation of a Gas-Particle Spout Fluidized Bed in a Microwave-Vacuum Dryer

Guangyuan Jin, Min Zhang, Zhongxiang Fang, Zhengwei Cui, Chunfang Song

Journal article  |  2015  |  Drying Technology

Numerical study on spout elevation of a gas-particle spout fluidized bed in microwave-vacuum dryer

Guangyuan Jin, Min Zhang, Zhongxiang Fang, Zhengwei Cui, Chunfang Song

Journal article  |  2014  |  Journal of Food Engineering

Complexing of chlorogenic acid with beta-cyclodextrins: Inclusion effects, antioxidative properties and potential application in grape juice

Ping Shao, Jiafeng Zhang, Zhongxian Fang, Peilong Sun

Journal article  |  2014  |  Food Hydrocolloids

Effects of low frequency ultrasonic treatment on the maturation of steeped greengage wine

Xinhua Zheng, Min Zhang, Zhongxiang Fang, Yaping Liu

Journal article  |  2014  |  Food Chemistry

Effects of ZnO nanoparticles and microwave heating on the sterilization and product quality of vacuum-packaged Caixin

Qian Liu, Min Zhang, Zhong-xiang Fang, Xiao-hong Rong

Journal article  |  2014  |  Journal of the Science of Food and Agriculture

Vacuum Frying of Desalted Grass Carp (Ctenopharyngodon idellus) Fillets

Huizhi Chen, Min Zhang, Zhongxiang Fang

Journal article  |  2014  |  Drying Technology

How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice flavour quality: Effect of juice processing and storage on volatile compounds

Yi Xiu Xu, Min Zhang, Zhong Xiang Fang, Jin Cai Sun, Ying Qiang Wang

Journal article  |  2014  |  Food Chemistry

Effects of partial desulfation on antioxidant and inhibition of DLD cancer cell of Ulva fasciata polysaccharide

Ping Shao, Yaping Pei, Zhongxian Fang, Peilong Sun

Journal article  |  2014  |  International Journal of Biological Macromolecules

Application of Intermediate-Wave Infrared Drying in Preparation of Mushroom Chewing Tablets

Liping Wang, Min Zhang, Zhongxiang Fang, Baoguo Xu

Journal article  |  2014  |  Drying Technology

Effect of Salt and Sucrose Content on the Dielectric Properties of Salted Duck Egg White Protein Relevant to Radio Frequency Drying

Wang Lin, Min Zhang, Zhongxiang Fang, Yaping Liu

Journal article  |  2014  |  Drying Technology

A Combination of Freeze Drying and Microwave Vacuum Drying of Duck Egg White Protein Powders

Bing Zhou, Min Zhang, Zhongxiang Fang, Yaping Liu

Journal article  |  2014  |  Drying Technology

Novel artificial cell microencapsulation of a complex gliclazide-deoxycholic bile acid formulation: a characterization study

Armin Mooranian, Rebecca Negrulj, Nigel Chen-Tan, Hesham S Al-Sallami, Zhongxiang Fang, Trilochan Mukkur, Momir Mikov, Svetlana Golocorbin-Kon, Marc Fakhoury, Frank Arfuso, Hani Al-Salami

Journal article  |  2014  |  Drug Design, Development and Therapy

Effects of Different Drying Methods on the Quality of Squid Cubes

Huizhi Chen, Min Zhang, Zhongxiang Fang, Yingqiang Wang

Journal article  |  2013  |  Drying Technology

Structure-function relationship of anticoagulant of Weil-defined sulfated polysaccharide from marine animals

X Guo, D Liu, X Ye, Z Fang, C Xue, S Chen

Journal article  |  2013  |  Journal of Chinese Institute of Food Science and Technology

Effect of Different Drying Methods on the Protein and Product Quality of Hairtail Fish Meat Gel

Yaqin Hu, Tingting Que, Zhongxiang Fang, Wenjuan Liu, Shiguo Chen, Donghong Liu, Xingqian Ye

Journal article  |  2013  |  Drying Technology

Effects of Type and Concentration of Proteins on the Recovery of Spray-Dried Sucrose Powder

Zhongxiang Fang, Ruobing Wang, Bhesh Bhandari

Journal article  |  2013  |  Drying Technology

Effect of Different Drying Processes on the Protein Degradation and Sensory Quality of Layu: A Chinese Dry-Curing Grass Carp

Jinjie Zhang, Zhongxiang Fang, Yumin Cao, Yuting Xu, Yaqin Hu, Xingqian Ye, Wenge Yang

Journal article  |  2013  |  Drying Technology

Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material

Qilong Shi, Zhongxiang Fang, Bhesh Bhandari

Journal article  |  2013  |  Drying Technology

Fatty acid profile, oxidative stability and toxicological safety of bayberry kernel oil

Qile Xia, Siyi Pan, Meiyu Zheng, Jianbing Chen, Zhongxiang Fang, Stuart Johnson, Ying Yang, Jianrong Xing, Shengmin Lu

Journal article  |  2013  |  Food and Chemical Toxicology

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup

Jinjie Zhang, Yanjia Yao, Xingqian Ye, Zhongxiang Fang, Jianchu Chen, Dan Wu, Donghong Liu, Yaqin Hu

Journal article  |  2013  |  Journal of Food Science and Technology

Quality monitoring for a water reclamation system in a mandarin orange canning factory

Dan Wu, Yin Chu, Jian-Chu Chen, Ji-Guang Hong, Hai-Feng Gao, Zhongxiang Fang, Lei Shen, Meng-Nan Lin, Dong-Hong Liu, Xing-Qian Ye

Journal article  |  2013  |  Desalination and Water Treatment

EFFECT OF COOKING STYLES ON THE LIPID OXIDATION AND FATTY ACID COMPOSITION OF GRASS CARP (CTENOPHARYNYODON IDELLUS) FILLET

Jinjie Zhang, Dan Wu, Donghong Liu, Zhongxiang Fang, Jianchu Chen, Yaqin Hu, Xingqian Ye

Journal article  |  2013  |  Journal of Food Biochemistry

Effect of encapsulation of D-limonene on the moisture adsorption property of beta-cyclodextrin

Zhongxiang Fang, Penelope Ruth Comino, Bhesh Bhandari

Journal article  |  2013  |  LWT - Food Science and Technology

Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage

Tao Feng, Ran Ye, Haining Zhuang, Zhiwei Rong, Zhongxiang Fang, Yifei Wang, Zhengbiao Gu, Zhengyu Jin

Journal article  |  2013  |  Food Research International

Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region

Jianjun Zhong, Xingqian Ye, Zhongxiang Fang, Guangfa Xie, Ningbo Liao, Jie Shu, Donghong Liu

Journal article  |  2012  |  Food Control

Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice

Zhongxiang Fang, Bhesh Bhandari

Journal article  |  2012  |  Food Research International

Thermal behavior and gelling interactions of Mesona Blumes gum and rice starch mixture

Tao Feng, Ran Ye, Haining Zhuang, Zhongxiang Fang, Hanqing Chen

Journal article  |  2012  |  Carbohydrate Polymers

Encapsulation Techniques for Food Ingredient Systems

Z Fang, B Bhandari

Book Chapter  |  2012

Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and ..

Glass transition and state diagram for freeze-dried Agaricus bisporus

Qilong Shi, Xihai Wang, Ya Zhao, Zhongxiang Fang

Journal article  |  2012  |  Journal of Food Engineering

Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulation

Z Fang, B Bhandari

Book Chapter  |  2012

Effect of spray drying and storage on the stability of bayberry polyphenols

Zhongxiang Fang, Bhesh Bhandari

Journal article  |  2011  |  Food Chemistry

Phenolic compounds in Chinese purple yam and changes during vacuum frying

Zhongxiang Fang, Dan Wu, Dong Yue, Xinqian Ye, Donghong Liu, Jianchu Chen

Journal article  |  2011  |  Food Chemistry

Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage

Jinjie Zhang, Zhenfeng Liu, Yaqin Hu, Zhongxiang Fang, Jianchu Chen, Dan Wu, Xingqian Ye

Journal article  |  2011  |  Journal of Food Science and Technology

Encapsulation of polyphenols - a review

Zhongxiang Fang, Bhesh Bhandari

Journal article  |  2010  |  Trends in Food Science & Technology

Phenolic compounds and antioxidant capacities of bayberry juices

Zhongxiang Fang, Yuhuan Zhang, Yuan Lue, Guangpeng Ma, Jianchu Chen, Donghong Liu, Xingqian Ye

Journal article  |  2009  |  Food Chemistry

Phenolics and antioxidant properties of bayberry (Myrica rubra Sieb. et Zucc.) pomace

Shao-huan Zhou, Zhong-xiang Fang, Yuan Lue, Jian-Chu Chen, Dong-hong Liu, Xing-qian Ye

Journal article  |  2009  |  Food Chemistry

Microscopic Structure of Bayberry (Myrica Rubra Sieb. Et Zucc.) Juice Haze

Zhongxiang Fang, Min Zhang, Bhesh Bhandari, Jin-Cai Sun

Journal article  |  2009  |  International Journal of Food Properties

Phenolic compounds and antioxidant activity of extracts from ultrasonic treatment of Satsuma mandarin (Citrus unshiu Marc.) peels

Ya-Qin Ma, Xing-Qian Ye, Zhong-Xiang Fang, Jian-Chu Chen, Gui-Hua Xu, Dong-Hong Liu

Journal article  |  2008  |  Journal of Agricultural and Food Chemistry

Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) pickling

Zhongxiang Fang, Yuxia Hu, Donghong Liu, Jianchu Chen, Xingqian Ye

Journal article  |  2008  |  Food Chemistry

Microwave-vacuum heating parameters for processing savory crisp bighead carp (Hypophthalmichthys nobilis) slices

Jun Zhang, Min Zhang, Liang Shan, Zhongxiang Fang

Journal article  |  2007  |  Journal of Food Engineering

Effect of fining and filtration on the haze formation in bayberry (Myrica rubra Sieb. et Zucc.) juice

Zhongxiang Fang, Min Zhang, Weihua Du, Jingcai Sun

Journal article  |  2007  |  Journal of Agricultural and Food Chemistry

HPLC-DAD-ESIMS analysis of phenolic compounds in bayberries (Myrica rubra Sieb. et Zucc.)

Zhongxiang Fang, Min Zhang, Linxiang Wang

Journal article  |  2007  |  Food Chemistry

Polyphenol oxidase from bayberry (Myrica rubra Sieb. et Zucc.) and its role in anthocyanin degradation

Zhongxiang Fang, Min Zhang, Yunfei Sun, Jingcai Sun

Journal article  |  2007  |  Food Chemistry

Identification of anthocyanin in bayberry (Myrica rubra Sieb. et Zucc.) by HPLC-DAD-ESIMS and GC

Zhong-Xiang Fang, Min Zhang, Lin-Xiang Wang, Jing-Cai Sun

Journal article  |  2006  |  Journal of Food and Drug Analysis

Chemical composition of clarified bayberry (Myrica rubra Sieb. et Zucc.) juice sediment

Zhongxiang Fang, Min Zhang, Guangjun Tao, Yunfei Sun, Jingcai Sun

Journal article  |  2006  |  Journal of Agricultural and Food Chemistry

Gene connectivity, function, and sequence conservation: predictions from modular yeast co-expression networks

MRJ Carlson, B Zhang, ZX Fang, PS Mischel, S Horvath, SF Nelson

Journal article  |  2006  |  BMC Genomics

How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice color quality: Effect of juice processing on bayberry anthocyanins and polyphenolics

ZX Fang, M Zhang, YF Sun, JC Sun

Journal article  |  2006  |  Journal of Agricultural and Food Chemistry

A study on the morphology of fibers electrospun from poly(carbon dioxide-co-propylene oxide)

L Zhang, H Wu, YP Shi, ZX Fang, P Hu

Journal article  |  2005  |  ACTA POLYMERICA SINICA

Studies on the morphology and structure of electrospun PHBV fibers

ZX Fang, L Zhang, T Han, P Hu

Journal article  |  2004  |  ACTA POLYMERICA SINICA

Brain cancer mortality in the United States, 1986 to 1995: A geographic analysis

ZX Fang, M Kulldorff, DI Gregorio

Journal article  |  2004  |  Neuro-Oncology

Mimetics of eggshell membrane protein fibers by electrospinning

F Yi, ZX Guo, P Hu, ZX Fang, J Yu, Q Li

Journal article  |  2004  |  Macromolecular Rapid Communications

Encapsulation Techniques for Food Ingredient Systems

Zhongxiang Fang, Bhesh Bhandari

Book Chapter

Comparison of Phenolic Compounds and Antioxidant Activities of Fifteen Chrysanthemum morifolium Ramat cv. ‘Hangbaiju’ in China

Jinyan Gong, Bingquan Chu, Lingxiao Gong, Zhongxiang Fang, Xiaoxu Zhang, Shaoping Qiu, Jingjing Wang, Yali Xiang, Gongnian Xiao, Haina Yuan, Fuping Zheng

Journal article

This study investigated the phenolic compounds of 15 Chrysanthemum morifolium Ramat cv. ‘Hangbaiju’, including 6 &lsqu..

In Vitro α-Glucosidase and α-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes

Yun Xiong, Ken Ng, Pangzhen Zhang, Robyn Dorothy Warner, Shuibao Shen, Hsi-Yang Tang, Zijian Liang, Zhongxiang Fang

Journal article  |  Foods

Diabetes is a global health challenge. Currently, an effective treatment for diabetes is to reduce the postprandial hyperglycaemia..