Zhongxiang Fang

Effects of chitosan nanoparticles incorporation on the physicochemical quality of cellulose coated deep-fried meatballs

Z Wang, K Ng, RD Warner, R Stockmann, Z Fang

Journal article  |  2023  |  Food Control

The inclusion of chitosan nanoparticles (CSNPs) into cellulose coatings and consequences for the moisture retention and oil uptake..

Investigation of the difference in color enhancement effect on cyanidin-3-O-glucoside by phenolic acids and the interaction mechanism.

Yan Cao, Baofu Zhao, Yougui Li, Haiyan Gao, Qile Xia, Zhongxiang Fang

Journal article  |  2023  |  Food Chem

Co-pigmentation effect of phenolic acids on cyanidin-3-O-glucoside (C3G) and the mechanisms were investigated. Sinapic acid (SIA),..

Identification of potential angiotensin-I-converting enzyme inhibitory components in celery seed using UHPLC-MS and molecular docking

Z Ma, M Zheng, Z Liu, H Lu, Y Liu, Y Yang, Z Fang, S Lu

Journal article  |  2023  |  Process Biochemistry

Ultrafiltration was used to isolate CSAE and the fraction with highest in vitro ACE inhibitory activity was used to assess its eff..

Anthocyanins-gut microbiota-health axis: A review.

Anqi Liang, William Leonard, Jesse T Beasley, Zhongxiang Fang, Pangzhen Zhang, Chaminda Senaka Ranadheera

Journal article  |  2023  |  Crit Rev Food Sci Nutr

Anthocyanins are a subclass of flavonoids responsible for color in some fruits and vegetables with potent antioxidative capacity. ..

Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods

Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang

Journal article  |  2023  |  COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Excessive oil uptake and formation of carcinogens, such as acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hy..

Physicochemical and digestive properties of Lipu taro (Colocasia esculenta (L.) Schott) flour and starch

Lian Tu, Tanzeela Nisar, Chun-Qiu Lv, Zhang-Feng Yang, Zhongxiang Fang, Zi-Chao Wang, Ying Lin

Journal article  |  2023  |  INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Lipu taro (Colocasia esculenta (L.) Schott) is a popular tuber crop in China. This study investigated the physicochemical and dige..

Phenolic and carotenoid characterization of the ethanol extract of an Australian native plant Haemodorum spicatum.

Zijian Liang, Pangzhen Zhang, Yun Xiong, Stuart K Johnson, Zhongxiang Fang

Journal article  |  2023  |  Food Chem

Bloodroot (Haemodorum spicatum) is an Australian native bulb plant yielding red pigment. This study aimed to characterize the phen..

Effects of ethanol pretreatment on drying kinetics and quality attributes of scallop adductors during heat pump drying

Xiaotian Wu, Ya Zhao, Qilong Shi, Jing Liu, Zhongxiang Fang

Journal article  |  2023  |  DRYING TECHNOLOGY

Scallop adductors were pretreated with different ethanol concentration, viz., 0, 25, 50, 75, and 100% (coded as CK, E-25, E-50, E-..

Using Soy Protein Isolate to Improve the Deformation Properties of 4D-Printed Oat Flour Butterfly

J Guo, M Zhang, J Li, Z Fang

Journal article  |  2023  |  Food and Bioprocess Technology

4D food printing is an emerging technology developed from 3D printing technology, which allows consumers to have an interactive ex..

Water distribution, physicochemical and microstructural properties of scallop adductors as affected by different drying methods

Jing Liu, Ya Zhao, Qilong Shi, Xiaotian Wu, Zhongxiang Fang

Journal article  |  2023  |  JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of three drying methods, viz. hot air drying (HAD), heat pump drying (HPD) and vacuum freeze drying (VFD) on the drying kin..