Hanzhi Fan

Effect of microwave-salt synergetic pre-treatment on the 3D printing performance of SPI-strawberry ink system

Min Zhang, Zhenbin Liu, Yufen Ye, 2020 .

Food waste as a carbon source in carbon quantum dots technology and their applications in food safety detection

Min Zhang, B. Bhandari, Chao-hui Yang, 2020 .

Effect of different drying methods combined with fermentation and enzymolysis on nutritional composition and flavor of chicken bone powder

A. Mujumdar, M. Zhang, Yaping Liu, 2021 .

Edible flowers: Review of flower processing and extraction of bioactive compounds by novel technologies.

Min Zhang, B. Bhandari, Linlin Zhao, 2019, Food research international.

Effect of microwave combined with ultrasonic pretreatment on flavor and antioxidant activity of hydrolysates based on enzymatic hydrolysis of bovine bone

Yaping Liu, Min Zhang, Hanzhi Fan, 2021, Food Bioscience.

Study on the mobility of water and its correlation with the spoilage process of salmon (Salmo solar) stored at 0 and 4 °C by low-field nuclear magnetic resonance (LF NMR 1H)

Jing Xie, Wan Xiang, Hanzhi Fan, 2017, Journal of Food Science and Technology.