Zhongxiang B. Fang

Parkville, VIC 3010, Australia

Last Updated: 09/26/2026

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Found 103 publications

Counteracting effects of cyanidin-3-O-glucoside on protein oxidation and its induced human gut microbiota disturbance in baking dough.

Counteracting effects of cyanidin-3-O-glucoside on protein oxidation and its induced human gut microbiota disturbance in baking dough.

Journal: Food chemistry: X

Published: May 11, 2026

Peptidomics reveals enhanced bioactivities of hempseed cake induced by solid-state fermentation.

Peptidomics reveals enhanced bioactivities of hempseed cake induced by solid-state fermentation.

Journal: Food chemistry

Published: November 26, 2025

Mechanistic insights into the antioxidant activity of sorghum bran phenolics via compositional profiling, network pharmacology and molecular docking.

Mechanistic insights into the antioxidant activity of sorghum bran phenolics via compositional profiling, network pharmacology and molecular docking.

Journal: Food research international (Ottawa, Ont.)

Published: September 16, 2025

Polycyclic aromatic hydrocarbons in processed food: Formation, occurrence, analysis and reduction.

Polycyclic aromatic hydrocarbons in processed food: Formation, occurrence, analysis and reduction.

Journal: Advances in food and nutrition research

Published: September 12, 2025

Effects of microwave freeze drying on the shape fidelity, anti-digestion and physicochemical properties of 3D-printed chlorogenic acid-sweet potato starch.

Effects of microwave freeze drying on the shape fidelity, anti-digestion and physicochemical properties of 3D-printed chlorogenic acid-sweet potato starch.

Journal: International journal of biological macromolecules

Published: August 14, 2025

Enhancement of color stability of cyanidin-3-O-glucoside by copigmentation with punicalagin: multispectral analysis and computer simulation.

Enhancement of color stability of cyanidin-3-O-glucoside by copigmentation with punicalagin: multispectral analysis and computer simulation.

Journal: Food chemistry

Published: August 06, 2025

Ultrasound-Assisted Preparation of Chitosan Oligosaccharide-Stabilized Thyme Oil-in-Water Nanoemulsions: Enhanced Storage Stability and Antimicrobial Properties.

Ultrasound-Assisted Preparation of Chitosan Oligosaccharide-Stabilized Thyme Oil-in-Water Nanoemulsions: Enhanced Storage Stability and Antimicrobial Properties.

Journal: Foods (Basel, Switzerland)

Published: July 28, 2025

Non-covalent binding interactions between soluble dietary fibers and brown sugar polyphenols affect their inhibitory activity on α-glucosidase.

Non-covalent binding interactions between soluble dietary fibers and brown sugar polyphenols affect their inhibitory activity on α-glucosidase.

Journal: International journal of biological macromolecules

Published: July 01, 2025

Natural deep eutectic solvent-based extraction of 3-deoxyanthocyanidins from sorghum bran: COSMO-RS screening, optimization, compositional profiling and mechanisms.

Natural deep eutectic solvent-based extraction of 3-deoxyanthocyanidins from sorghum bran: COSMO-RS screening, optimization, compositional profiling and mechanisms.

Journal: Food chemistry

Published: June 22, 2025

Hesperetin acts as a potent xanthine oxidase inhibitor: New evidence from its reactive oxygen suppression and enzyme binding.

Hesperetin acts as a potent xanthine oxidase inhibitor: New evidence from its reactive oxygen suppression and enzyme binding.

Journal: International journal of biological macromolecules

Published: November 24, 2024

Effect of incorporation strategies of sesamol and chitosan nanoparticle-methylcellulose edible coating on the polycyclic aromatic hydrocarbon levels in deep-fried meatballs.

Effect of incorporation strategies of sesamol and chitosan nanoparticle-methylcellulose edible coating on the polycyclic aromatic hydrocarbon levels in deep-fried meatballs.

Journal: Food research international (Ottawa, Ont.)

Published: November 05, 2024

Effects of molecular weight of chitosan on its binding ability with OSA starch and oil-water interface behavior of complex-stabilized emulsion.

Effects of molecular weight of chitosan on its binding ability with OSA starch and oil-water interface behavior of complex-stabilized emulsion.

Journal: International journal of biological macromolecules

Published: October 21, 2024

Showing 1-12 of 103

Last Updated: 09/26/2026