Zhongxiang Fang

Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review

P Zhang, R Zhang, S Sirisena, R Gan, Z Fang

Journal article  |  2021  |  Food Microbiology

Beta-glucosidase is an important enzyme for the hydrolysis of grape glycosides in the course of winemaking. Yeasts are the main pr..

The art of flavored wine: Tradition and future

Zijian Liang, Pangzhen Zhang, Xin-An Zeng, Zhongxiang Fang

Journal article  |  2021  |  Trends in Food Science & Technology

Study on glass transition of whole-grain wheat biscuit using Dynamic Vapor Sorption, Differential Scanning Calorimetry, and texture and color analysis

Z Wang, S Chockchaisawasdee, J Ashton, Z Fang, CE Stathopoulos

Journal article  |  2021  |  LWT

This study aimed to investigate the effects of temperature and initial moisture content (M0) on the critical relative humidity (RH..

Genetic engineering of yeast, filamentous fungi and bacteria for terpene production and applications in food industry

Z Liang, H Zhi, Z Fang, P Zhang

Journal article  |  2021  |  Food Research International

Terpenes are a major class of natural aromatic compounds in grapes and wines to offer the characteristic flavor and aroma, serving..

In vitro and cellular antioxidant activities of 3-deoxyanthocyanidin colourants

Y Xiong, P Zhang, RD Warner, Z Fang

Journal article  |  2021  |  Food Bioscience

3-Deoxyanthocyanidins are a rare type of plant colourant with potential high antioxidant activity. This study investigated the in ..

Development and characterization of active and pH-sensitive films based on psyllium seed gum incorporated with free and microencapsulated mulberry pomace extracts

Xin Zhang, Ya Zhao, Qilong Shi, Yuexiang Zhang, Jing Liu, Xiaotian Wu, Zhongxiang Fang

Journal article  |  2021  |  FOOD CHEMISTRY

Intelligent packaging with a pH indicator has been a hot research topic due to its extra active role compared with traditional one..

Utilization of mango, apple and banana fruit peels as prebiotics and functional ingredients

HF Zahid, CS Ranadheera, Z Fang, S Ajlouni

Journal article  |  2021  |  Agriculture (Switzerland)

Among the waste by-products generated by the fruit industry (peels, seeds, and skins), fruit peel constitutes the major component...

Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet

Yun Xiong, Meetaksh Kamboj, Said Ajlouni, Zhongxiang Fang

Journal article  |  2021  |  FOOD CONTROL

Edible coating is an effective strategy to improve the product quality and extend the shelf life of meat products. The objective o..

Fermentation transforms the phenolic profiles and bioactivities of plant-based foods

William Leonard, Pangzhen Zhang, Danyang Ying, Benu Adhikari, Zhongxiang Fang

Journal article  |  2021  |  BIOTECHNOLOGY ADVANCES

Phenolics are a group of compounds derived from plants that have displayed potent biological activities and health-promoting effec..

Effect of extrusion technology on hempseed (Cannabis sativa L.) oil cake: Polyphenol profile and biological activities

William Leonard, Pangzhen Zhang, Danyang Ying, Yun Xiong, Zhongxiang Fang

Journal article  |  2021  |  JOURNAL OF FOOD SCIENCE

Effects of extrusion with varying barrel temperature, moisture content, and screw speed on hempseed oil cake were studied for the ..