Feng Kong

发表

Process of steam explosion assisted superfine grinding on particle size, chemical composition and physico-chemical properties of wheat bran powder

Lan Wang, Hongzhang Chen, Haifei Gao, 2020, Powder Technology.

Anti-breast-cancer activity of self-fermented Bovistella sinensis Lloyd extracts through the mitochondrial ROS-induced apoptosis in vitro.

Qingmei Zeng, Feng Kong, Ragini D Singh, 2022, Journal of food biochemistry.

Improving storage property of wheat bran by steam explosion

Hongzhang Chen, Lan Wang, Feng Kong, 2020 .

Effect of steam explosion on nutritional components, physicochemical and rheological properties of brown rice powder

Xingfeng Guo, Feng Kong, Yue Li, 2022, Frontiers in Nutrition.

Improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion

Xingfeng Guo, Feng Kong, Yue Li, 2022, Frontiers in Nutrition.

Physical properties, antioxidant capacity, and starch digestibility of cookies enriched with steam-exploded wheat bran

Feng Kong, Yue Li, Xingfeng Guo, 2022, Frontiers in Nutrition.

Improving Antioxidative and Antiproliferative Properties Through the Release of Bioactive Compounds From Eucommia ulmoides Oliver Bark by Steam Explosion

Qinghua Zeng, Feng Kong, Yue Li, 2022, Frontiers in Nutrition.

Steam Explosion Pretreatment for Improving Wheat Bran Extrusion Capacity

Hongzhang Chen, Lan Wang, Feng Kong, 2022, Foods.

Effect of Steam Explosion on Structural Characteristics of β−Conglycinin and Morphology, Chemical Compositions of Soybean Meal

Xingfeng Guo, Yue Li, Feng Kong, 2022, Frontiers in Nutrition.

Correlation of steam explosion severity with morphological and physicochemical characterization of soybean meal

Xingfeng Guo, Feng Kong, Yue Li, 2022, Frontiers in Sustainable Food Systems.

Elucidation of the potential antioxidant compound and mechanism of mung bean using network pharmacology and in vitro anti-oxidative activity

Feng Kong, Yue Li, Xingfeng Guo, 2022, Frontiers in Sustainable Food Systems.

Preparing Ganoderma lucidum slices by improved steam explosion enhances their apparent, functional and structural properties

Feng Kong, Yue Li, Chenli Xu, 2024, Innovative Food Science & Emerging Technologies.

Enhancement of nutrient bioaccessibility and functional property of chicken bone powder through steam explosion

Feng Kong, Yue Li, Xinru Qiu, 2023, Journal of Agriculture and Food Research.