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Fan Zhu

the university of auckland

51H指数
143论文数
8.5K被引数
收录论文 98
发表时间
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Chitosan for Food Packaging: Effects of Added Phenolics壳聚糖用于食品包装：添加酚类物质的影响
errACS Food Science & Technology
IF2.8
err2026-09-18
err0
PREAI
errFan Zhu
err分享
err收藏
Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing在加工过程中，添加金奇异果（Actinidia chinensis）面粉的蒸面包的酚类物质组成、物理化学性质和感官特性的变化
errJournal of the Science of Food and Agriculture
IF3.5
err2026-02-25
err0
errOAAI
errJiecheng Li; Bai Nishran Usman Candao; Fan Zhu
err分享
err收藏
Comparative behaviours of homogenized amaranth, buckwheat, quinoa submicron protein particles and their effects on physicochemical properties of high internal phase emulsions
errFood Chemistry
IF9.8
err2026-01-10
err0
errOAAI
errXinyi Yan; Fan Zhu
err分享
err收藏
Konjac glucomannan and xanthan synergistic interaction gel: Underlying mechanism for improvement of gel mechanical properties induced by freeze-thaw treatment (vol 146, 109276, 2024)魔芋葡甘露聚糖和黄原胶协同作用凝胶：冷冻-解冻处理改善凝胶力学性能的潜在机制（卷 146，109276，2024）
errFOOD HYDROCOLLOIDS
IF12.4
err2025-06-01
err0
PREAI
errLi, Mengying; Hou, Xinran; Li, Yishen; Li, Kexin; Qiao, Dongling; Jiang, Fatang; Zhu, Fan
err分享
err收藏
Anthocyanins promote the abundance of endophytic lactic acid bacteria by reducing ROS in Medicago truncatula花青素通过减少ROS来促进根瘤菌中内生乳酸菌的丰度
errPLANT JOURNAL
IF5.7
err2025-03-31
err0
PREAI
errLiu, Junjie; Huang, Yuanyuan; Du, Huan; Tian, Jing; Zhu, Fan; Zhang, Jianguo; Zhang, Qing; Wang, Xiaolin; Ge, Liangfa
err分享
err收藏
Starch based films and coatings for food packaging: Interactions with phenolic compounds淀粉基薄膜和涂层在食品包装中的应用：与酚类化合物的相互作用
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-03-01
err3
errOAAI
errZhu, F
err分享
err收藏
Optimising the Properties of pH-Sensing Films based on Red Pitaya Peel Powder and Konjac Glucomannan基于红宝石西番莲果皮粉和大米淀粉胶的pH传感薄膜性能优化
errFOOD BIOPHYSICS
IF3.2
err2025-02-04
err0
PREAI
errRahma, Rizka Aulia; Putri, Widya Dwi Rukmi; Wardana, Ata Aditya; Zhu, Fan; Purwati, Ismina Dwi; Mubarok, Ahmad Zaki; Nur, Mokhamad
err分享
err收藏
Beverages developed from pseudocereals (quinoa, buckwheat, and amaranth): Nutritional and functional properties
errCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
IF14.1
err2024-12-28
err0
PREAI
errLi, Hang; Zhu, Fan; Li, Guantian
err分享
err收藏
Alginate-based active and intelligent packaging: Preparation, properties and applications
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2024-11-01
err1
PREAI
errLi, Hang; Wang, Zongji; Zhu, Fan; Li, Guantian
err分享
err收藏
Revealing the role of λ-carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate/λ-carrageenan system
errFOOD HYDROCOLLOIDS
IF12.4
err2024-05-01
err6
errOAAI
errQiao, Dongling; Zhang, Yuyan; Lin, Lisong; Li, Kexin; Zhu, Fan; Wang, Genfa; Xi, Gaolei; Jiang, Fatang; Zhang, Binjia; Xie, Fengwei
err分享
err收藏
An updated review of functional ingredients of Manuka honey and their value-added innovations
errFOOD CHEMISTRY
IF9.8
err2024-05-01
err9
errOAAI
errWang, Sunan; Qiu, Yi; Zhu, Fan
err分享
err收藏
Insight into the interaction mechanism between mulberry polyphenols and β-lactoglobulin桑椹多酚与 β-乳球蛋白相互作用机制研究
errFOOD HYDROCOLLOIDS
IF12.4
err2024-04-01
err9
PREAI
errYuan, Qi; He, Lin; Wang, Xuping; Yang, Huaigu; Zhu, Fan; Peng, Xiaoxia; Cheng, Jingrong; Lin, Yaosheng; Tang, Daobang; Liu, Xueming
err分享
err收藏
Konjac glucomannan and xanthan synergistic interaction gel: Underlying mechanism for improvement of gel mechanical properties induced by freeze-thaw treatment
errFOOD HYDROCOLLOIDS
IF12.4
err2024-01-01
err2
PREAI
errLi, Mengying; Hou, Xinran; Li, Yishen; Li, Kexin; Qiao, Dongling; Jiang, Fatang; Zhu, Fan; Zhang, Binjia
err分享
err收藏
Characterization of physicochemical properties, flavor volatiles and phenolic compounds of feijoa fruit varieties
errFOOD CHEMISTRY
IF9.8
err2023-09-01
err9
errOAAI
errZhao, Yimeng; Febrianto, Noor Ariefandie; Zhu, Fan
err分享
err收藏
A novel kneading method for improving the quality of whole wheat dough and bread
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2023-07-01
err7
PREAI
errSun, Juan; AL-Ansi, Waleed; Zhu, Fan; Fan, Mingcong; Li, Yan; Qian, Haifeng; Wang, Li
err分享
err收藏
Properties of cheese and ground beef in the presence of staghorn sumac
errEFOOD
IF5.7
err2023-03-10
err3
errOAAI
errWang, Sunan; Nie, Shaoping; Gan, Ren-You; Zhu, Fan
err分享
err收藏
Encapsulation of rutin in Pickering emulsions stabilized using octenyl succinic anhydride (OSA) modified quinoa, maize, and potato starch nanoparticles
errFOOD CHEMISTRY
IF9.8
err2023-03-01
err33
PREAI
errRemanan, Mejo Kuzhithariel; Zhu, Fan
err分享
err收藏
Regulation on the quality of yogurt by phenolic fraction of mulberry pomace supplemented before and after fermentation发酵前后补充桑椹渣酚类成分对酸奶品质的调控
errFOOD CONTROL
IF6.3
err2023-02-01
err6
PREAI
errDu, Huaxin; Wang, Xuping; Yang, Huaigu; Zhu, Fan; Liu, Jie; Cheng, Jingrong; Lin, Yaosheng; Tang, Daobang; Liu, Xueming
err分享
err收藏
Amaranth proteins and peptides: Biological properties and food uses
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-02-01
err9
PREAI
errZhu, Fan
err分享
err收藏
Comparison of bioactive components and flavor volatiles of diverse cocoa genotypes of Theobroma grandiflorum, Theobroma bicolor, Theobroma subincanum and Theobroma cacao
errFOOD RESEARCH INTERNATIONAL
IF8
err2022-11-01
err7
PREAI
errFebrianto, Noor Ariefandie; Zhu, Fan
err分享
err收藏

研究方向

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