Fang Fang

Years Active: 2020-2022
Publications (10 Years): 5

Purdue University

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Purdue University

United States

Postdoc :: Food Science

Publications

Boye Liu, Nana Li, Fusheng Chen, Jingsi Zhang, Xiaorui Sun, Lei Xu, Fang Fang
Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates. Comprehensive reviews in food science and food safety 21 (6) (2022)
Yana Ai, Guoxiong Wang, Fang Fang, Fusheng Zhang, Hongmei Liao
Development of real-time intelligent films from red pitaya peel and its application in monitoring the freshness of pork. Journal of the science of food and agriculture 102 (12) (2022)
Shengyu Fan, Fang Fang, Ailing Lei, Jiong Zheng, Fusheng Zhang
Effects of Salts on Structural, Physicochemical and Rheological Properties of Low-Methoxyl Pectin/Sodium Caseinate Complex. Foods (Basel, Switzerland) 10 (9) (2021)
Wenxian Zhu, Yana Ai, Fang Fang, Hongmei Liao
Application of Thermosonication in Red Pitaya Juice Processing: Impacts on Native Microbiota and Quality Properties during Storage. Foods (Basel, Switzerland) 10 (5) (2021)
Fang Fang, Xuan Luo, Xing Fei, Michael A A Mathews, Jongbin Lim, Bruce R Hamaker, Osvaldo H Campanella
Stored Gelatinized Waxy Potato Starch Forms a Strong Retrograded Gel at Low pH with the Formation of Intermolecular Double Helices. Journal of agricultural and food chemistry 68 (13) (2020)

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