Sheng Fang

发表

Fabrication of PGFE/CN-stabilized β-carotene-loaded peppermint oil nanoemulsions: Storage stability, rheological behavior and intelligent sensory analyses

Hujun Xie, Yutong Zhang, Mengna Cao, 2021 .

SIMULTANEOUS DETERMINATION OF ACESULFAME-K, ASPARTAME AND STEVIOSIDE IN SWEETENER BLENDS BY ULTRAVIOLET SPECTROSCOPY WITH VARIABLE SELECTION BY SIPLS ALGORITHM

Sheng Fang, Yang-Chun He, Xue-Jiao Xu, 2012 .

Effect of Freeze-Thaw Cycles on Juice Properties, Volatile Compounds and Hot-Air Drying Kinetics of Blueberry

Shiyi Tian, Sheng Fang, Yushuang Lu, 2021, Foods.

Natural deep eutectic solvents as eco‐friendly and sustainable dilution medium for the determination of residual organic solvents in pharmaceuticals with static headspace‐gas chromatography

Sheng Fang, Xianrui Liang, Meilian Wang, 2018, Journal of pharmaceutical and biomedical analysis.

Exploring core microbiota responsible for the production of volatile flavor compounds during the traditional fermentation of Koumiss

Sheng Fang, Yanhua Li, Jie Chen, 2021 .

VOLUMETRIC PROPERTIES AND VISCOSITIES OF ACETIC ACID WITH ETHYLENE GLYCOL AND DIETHYLENE GLYCOL AT TEMPERATURES FROM 303.15 TO 323.15 K

Sheng Fang, Da-Hai Ren, Xuejiao Xu, 2014 .

Influence of polysorbates (Tweens) on structural and antimicrobial properties for microemulsions.

Sheng Fang, Liang Guo, Xianrui Liang, 2020, International journal of pharmaceutics.

Characterization of Purified Red Cabbage Anthocyanins: Improvement in HPLC Separation and Protective Effect against H2O2-Induced Oxidative Stress in HepG2 Cells

Sheng Fang, D. Qu, Xianrui Liang, 2018, Molecules.

Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion

Hujun Xie, Gerui Ren, Sheng Fang, 2020 .

Fabricating multilayer emulsions by using OSA starch and chitosan suitable for spray drying: Application in the encapsulation of β-carotene

Sheng Fang, Yuexi Yang, Xianrui Liang, 2019, Food Hydrocolloids.

Modeling of the Adsorption/Desorption Characteristics and Properties of Anthocyanins from Extruded Red Cabbage Juice by Macroporous Adsorbent Resin

Sheng Fang, Liping Wang, Pingjing Zhang, 2019, International Journal of Food Engineering.

Influence of Blanching Pretreatment on the Drying Characteristics of Cherry Tomato and Mathematical Modeling

Sheng Fang, Liping Cheng, Mao-Lin Ruan, 2015 .

Formononetin/methyl-β-cyclodextrin inclusion complex incorporated into electrospun polyvinyl-alcohol nanofibers: Enhanced water solubility and oral fast-dissolving property.

Yu-gang Shi, Xinmiao Wang, Sheng Fang, 2021, International journal of pharmaceutics.

Enhancing Water Solubility and Stability of Natamycin by Molecular Encapsulation in Methyl-β-Cyclodextrin and its Mechanisms by Molecular Dynamics Simulations

Sheng Fang, Xianrui Liang, Jie Chen, 2019, Food Biophysics.

Solute-solvent interactions of amino acid l-phenylalanine in aqueous 1-butyl-2,3-dimethylimidazolium bromide ionic liquid solutions

Hujun Xie, Sheng Fang, Shi-Yi Tian, 2017 .

Interactions of 1-butyl-2,3-dimethylimidazolium bromide ionic liquid with glycine, l-alanine and l-valine: A volumetric and NMR spectroscopic study

Sheng Fang, Hong-yun Chen, Lu Wang, 2017 .

Fluid laminarization in protein-based high internal phase emulsions process

Sheng Fang, Liang Guo, Jie Chen, 2022, 2208.05784.

Effect of 1-Ethyl-3-methylimidazolium Bromide Ionic Liquid on the Volumetric Behavior of Some Aqueous l-Amino Acids Solutions

Sheng Fang, Da-Hai Ren, 2013 .

Separation, UPLC-QTOF-MS/MS analysis, and antioxidant activity of hydrolyzable tannins from water caltrop (Trapa quadrispinosa) pericarps

Sheng Fang, Xianrui Liang, Yan Jiang, 2020 .

Development of Starch-Based Antifungal Coatings by Incorporation of Natamycin/Methyl-β-Cyclodextrin Inclusion Complex for Postharvest Treatments on Cherry Tomato against Botrytis cinerea

Sheng Fang, Yuexi Yang, Xianrui Liang, 2019, Molecules.

Mixing properties of Tris(2-ethylhexyl) phosphate with alkanes at different temperatures and data treatment using several correlation equations based on Eyring's absolute reaction theory

Sheng Fang, Yuying Fu, Qi Wang, 2010 .

Influence of Low Acyl and High Acyl Gellan Gums on Pasting and Rheological Properties of Rice Starch Gel

Sheng Fang, Jian Wang, Xuejiao Xu, 2018, Food Biophysics.

Effect of sucrose fatty acid esters with different hydrophilic-lipophilic balance values on pasting and rheological properties of waxy rice flour

Sheng Fang, Hua-Neng Xu, Yanmei Liu, 2016, Food Science and Biotechnology.

Effect of sucrose fatty acid esters on pasting, rheological properties and freeze–thaw stability of rice flour

Sheng Fang, Ming‐Hui Sun, Yanhua Li, 2014 .

Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze–Thaw Stability of Rice Starch Gel

Sheng Fang, Shuhui Ye, Xuejiao Xu, 2022, Foods.

Effect of protein topology on hierarchical complexation of epsilon-polylysine and protein: A multiscale structural analysis

Sheng Fang, Yanhua Li, Jie Chen, 2022, Food Hydrocolloids.

Effects of low acyl and high acyl gellan gum on the thermal stability of purple sweet potato anthocyanins in the presence of ascorbic acid

Sheng Fang, Yanhua Li, Jie Chen, 2019, Food Hydrocolloids.

Characterization, Antimicrobial Properties and Coatings Application of Gellan Gum Oxidized with Hydrogen Peroxide

Sheng Fang, Yushuang Lu, Xiaojian Zhao, 2019, Foods.

Density, viscosity and excess molar volume of binary mixtures of tri-n-octylamine + diluents (n-heptane, n-octane, n-nonane, and n-decane) at various temperatures

Sheng Fang, Da-Hai Ren, Xuejiao Xu, 2014 .

Preparation of water-in-oil (W/O) cinnamaldehyde microemulsion loaded with epsilon-polylysine and its antibacterial properties

Sheng Fang, Xingfen He, Yanhua Li, 2022, Food Bioscience.

Effect of Drying Methods on Volatile Compounds of Burdock (Arctium lappa L.) Root Tea as Revealed by Gas Chromatography Mass Spectrometry-Based Metabolomics

Sheng Fang, Xianrui Liang, Junjie Xia, 2021, Foods.

Physicochemical and Antibacterial Properties of Sodium Tripolyphosphate/ε-Polylysine Complexes and their Application in Cooked Sausage

Xingfeng He, Sheng Fang, Liang Guo, 2021, Food Biophysics.

Fabrication of colloidal stable gliadin-casein nanoparticles for the encapsulation of natamycin: Molecular interactions and antifungal application on cherry tomato.

Sheng Fang, Xiaochuang Wu, Xianrui Liang, 2022, Food chemistry.

Development of antifungal gelatin-based nanocomposite films functionalized with natamycin-loaded zein/casein nanoparticles

Hujun Xie, Sheng Fang, Xianrui Liang, 2021 .

Mechanism of the antimicrobial activity of whey protein-ε-polylysine complexes against Escherichia coli and its application in sauced duck products.

Sheng Fang, Yanhua Li, Jie Chen, 2020, International journal of food microbiology.

Physicochemical properties and formation mechanism of electrostatic complexes based on ε-polylysine and whey protein: Experimental and molecular dynamics simulations study.

Sheng Fang, Yanhua Li, Jie Chen, 2018, International journal of biological macromolecules.

Physicochemical and antimicrobial properties of ε-polylysine/carboxymethyl chitosan polyelectrolyte complexes and their effect against spoilage microorganisms in raw pork.

Sheng Fang, Liang Guo, Yue-cheng Meng, 2017, Food & function.

Fluid laminarization process and rheological properties of protein-stabilized high internal phase emulsions

Sheng Fang, Jie Chen, Yue-cheng Meng, 2023, Journal of Food Engineering.

Natamycin-loaded zein nanoparticles stabilized by carboxymethyl chitosan: Evaluation of colloidal/chemical performance and application in postharvest treatments

Di Wu, Sheng Fang, Xianrui Liang, 2020 .

Fabrication of High-Acyl Gellan-Gum-Stabilized β-Carotene Emulsion: Physicochemical Properties and In Vitro Digestion Simulation

Sheng Fang, Yanhua Li, Jie Chen, 2022, Foods.

pH-induced structural transition during complexation and precipitation of sodium caseinate and ε-Poly-l-lysine.

Sheng Fang, Liang Guo, Yanhua Li, 2020, International journal of biological macromolecules.

Methyl jasmonate encapsulated in protein-based nanoparticles to enhance water dispersibility and used as coatings to improve cherry tomato storage

Sheng Fang, Xiaochuang Wu, Xianrui Liang, 2022, Food Packaging and Shelf Life.

Development of natamycin-loaded zein-casein composite nanoparticles by a pH-driven method and application to postharvest fungal control on peach against Monilinia fructicola.

Sheng Fang, Chen Huan, Jie Chen, 2022, Food chemistry.

Effects of cellulose derivative hydrocolloids on pasting, viscoelastic, and morphological characteristics of rice starch gel.

Sheng Fang, Jing Sun, Jie Chen, 2017, Journal of texture studies.

Effect of curdlan and xanthan polysaccharides on the pasting, rheological and thermal properties of rice starch

Sheng Fang, Yanmei Liu, Tao Chen, 2016, Journal of Food Science and Technology.

Synergy Interval Partial Least Square (siPLS) with Potentiometric Titration Multivariate Calibration for the Simultaneous Determination of Amino Acids in Mixtures

Sheng Fang, Xianlin Liang, Xiaobo Zuo, 2014 .

Effects of Different Acyl Gellan Gums on the Rheological Properties and Colloidal Stability of Blueberry Cloudy Juice.

Sheng Fang, Jing Gan, Yanhua Li, 2018, Journal of food science.

Determination of Residual Solvents in Pharmaceuticals by Static Headspace Gas Chromatography Using Natural Deep Eutectic Solvents as Mediums: A Partition Coefficients Study

Sheng Fang, Xianrui Liang, Wei Zhang, 2019, Chromatographia.

Antimicrobial effect and mechanism of non-antibiotic alkyl gallates against Pseudomonas fluorescens on the surface of Russian sturgeon (Acipenser gueldenstaedti).

Yue‐wen Chen, Yu-gang Shi, Sheng Fang, 2021, International journal of food microbiology.

Effect of Hydroxylamine Sulfate on Volumetric Behavior of Glycine, L-Alanine, and L-Arginine in Aqueous Solution

Sheng Fang, Jie Chen, Yue-cheng Meng, 2013 .

Microencapsulation of Pigments by Directly Spray-Drying of Anthocyanins Extracts from Blueberry Pomace: Chemical Characterization and Extraction Modeling

Sheng Fang, Yushuang Lu, Xianrui Liang, 2020 .

Acidic natural deep eutectic solvents as dual solvents and catalysts for the solubilization and deglycosylation of soybean isoflavone extracts: Genistin as a model compound.

Sheng Fang, Xianrui Liang, Jie Chen, 2022, Food chemistry.

Investigation of interactions between zein and natamycin by fluorescence spectroscopy and molecular dynamics simulation

Sheng Fang, Xiaochuang Wu, Xianrui Liang, 2020 .

Characterization and interaction mechanism of selective protein separation by epsilon-polylysine: The role of hydrophobic attraction

Sheng Fang, Yanhua Li, Jie Chen, 2022, Food Hydrocolloids.

Effect of methylcobalamin-C-10-Br from stinky tofu on inhibition of Listeria monocytogenes and alteration of microbiota in an in vitro colonic simulation

Sheng Fang, Xiaoming Su, Lihua Shi, 2022, LWT.

Mathematical Modeling of Hot Air Drying Kinetics of Momordica charantia Slices and Its Color Change

Sheng Fang, Jie Chen, Yue-cheng Meng, 2013 .

Investigation on Antioxidant Activity and Different Metabolites of Mulberry (Morus spp.) Leaves Depending on the Harvest Months by UPLC–Q-TOF-MS with Multivariate Tools

Sheng Fang, Xianrui Liang, Zili Guo, 2023, Molecules.

ε-Polylysine and soybean protein isolate form nanoscale to microscale electrostatic complexes in solution: properties, interactions and as antimicrobial edible coatings on citrus.

Sheng Fang, Shu-ling Shen, Chen Huan, 2023, International journal of biological macromolecules.