Zhongxiang Fang

发表

3D printing of food: pretreatment and post-treatment of materials

Chang He, Min Zhang, Zhongxiang Fang, 2020, Critical reviews in food science and nutrition.

Effect of radio frequency heating on the sterilization and product quality of vacuum packaged Caixin

Min Zhang, Qian Liu, Zhongxiang Fang, 2015 .

Encapsulation of polyphenols – a review

Zhongxiang Fang, Bhesh Bhandari, B. Bhandari, 2010 .

Effect of different dielectric drying methods on the physic-chemical properties of a starch-water model system

Arun S. Mujumdar, Min Zhang, Hao Jiang, 2016 .

Direct contact ultrasound assisted freezing of mushroom (Agaricus bisporus): Growth and size distribution of ice crystals

Min Zhang, Zhongxiang Fang, Jincai Sun, 2015 .

Analysis of dehydration kinetics, status of water and oil distribution of microwave-assisted vacuum frying potato chips combined with NMR and confocal laser scanning microscopy.

Min Zhang, Zhongxiang Fang, Min Zhang, 2017, Food research international.

Determination of biogenic amines in semi-dry and semi-sweet Chinese rice wines from the Shaoxing region

Zhongxiang Fang, Donghong Liu, Xingqian Ye, 2012 .

Microwave-vacuum heating parameters for processing savory crisp bighead carp (Hypophthalmichthys nobilis) slices

Zhongxiang Fang, Min Zhang, Jun Zhang, 2007 .

Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage

Zhongxiang Fang, Tao Feng, Zhengyu Jin, 2013 .

Multivariate statistical analysis combined with e-nose and e-tongue assays simplifies the tracing of geographical origins of Lycium ruthenicum Murray grown in China

Zhongxiang Fang, Lijun Sun, Yurong Guo, 2019, Food Control.