| Acid gelation of soluble laccase-crosslinked corn bran arabinoxylan and possible gel formation mechanism X Zhang, T Chen, J Lim, F Gu, F Fang, L Cheng, OH Campanella, ... Food Hydrocolloids 92, 1-9, 2019 | 71 | 2019 |
| Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel D Chen, F Fang, E Federici, O Campanella, OG Jones Carbohydrate Polymers 239, 116247, 2020 | 70 | 2020 |
| Impacts of guar and xanthan gums on pasting and gel properties of high-amylose corn starches Y Zhang, M Li, X You, F Fang, B Li International journal of biological macromolecules 146, 1060-1068, 2020 | 61 | 2020 |
| Neutral hydrocolloids promote shear-induced elasticity and gel strength of gelatinized waxy potato starch F Fang, X Luo, JN BeMiller, S Schaffter, AMR Hayes, TJ Woodbury, ... Food Hydrocolloids 107, 105923, 2020 | 49 | 2020 |
| Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates B Liu, N Li, F Chen, J Zhang, X Sun, L Xu, F Fang Comprehensive Reviews in Food Science and Food Safety 21 (6), 5153-5170, 2022 | 48 | 2022 |
| Limited hydrolysis and conjugation of zein with chitosan oligosaccharide by enzymatic reaction to improve functional properties W He, L Tian, F Fang, D Chen, E Federici, S Pan, OG Jones Food Chemistry 348, 129035, 2021 | 48 | 2021 |
| Calcium cation triggers and accelerates the gelation of high methoxy pectin Y Yang, G Zhang, Y Hong, Z Gu, F Fang Food Hydrocolloids 32 (2), 228-234, 2013 | 42 | 2013 |
| Effect of glutathione on wheat dough properties and bread quality L Guo, D Xu, F Fang, Z Jin, X Xu Journal of Cereal Science 96, 103116, 2020 | 34 | 2020 |
| Effects of tea polyphenols and gluten addition on in vitro wheat starch digestion properties F Xie, Q Huang, F Fang, S Chen, Z Wang, K Wang, X Fu, B Zhang International journal of biological macromolecules 126, 525-530, 2019 | 32 | 2019 |
| Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation L Guo, F Fang, Y Zhang, D Xu, Z Jin, X Xu International Journal of Food Science & Technology 56 (7), 3157-3165, 2021 | 31 | 2021 |
| Stored gelatinized waxy potato starch forms a strong retrograded gel at low pH with the formation of intermolecular double helices F Fang, X Luo, X Fei, MAA Mathews, J Lim, BR Hamaker, OH Campanella Journal of agricultural and food chemistry 68 (13), 4036-4041, 2020 | 29 | 2020 |
| Shear-thickening behavior of gelatinized waxy starch dispersions promoted by the starch molecular characteristics F Fang, YE Tuncil, X Luo, X Tong, BR Hamaker, OH Campanella International journal of biological macromolecules 121, 120-126, 2019 | 28 | 2019 |
| Effect of glutathione on gelatinization and retrogradation of wheat flour and starch L Guo, F Fang, Y Zhang, D Xu, X Xu, Z Jin Journal of cereal science 95, 103061, 2020 | 27 | 2020 |
| Development of real‐time intelligent films from red pitaya peel and its application in monitoring the freshness of pork Y Ai, G Wang, F Fang, F Zhang, H Liao Journal of the Science of Food and Agriculture 102 (12), 5512-5522, 2022 | 24 | 2022 |
| Electrospinning induced orientation of protein fibrils D Chen, N Narayanan, E Federici, Z Yang, X Zuo, J Gao, F Fang, M Deng, ... Biomacromolecules 21 (7), 2772-2785, 2020 | 24 | 2020 |
| Shear-induced synergistic effects of konjac glucomannan and waxy potato starch on viscosity and gel strength F Fang Food Hydrocolloids 114, 106540, 2021 | 22 | 2021 |
| An environment-friendly wood adhesive using modified wheat gluten by isophorone diisocyanate B Liu, Z Li, J Zhang, M Du, F Fang, F Chen Industrial Crops and Products 173, 114125, 2021 | 21 | 2021 |
| Impacts of environmental factors on pasting properties of cassava flour mediated by its macronutrients Y Zhang, L Nie, J Sun, Y Hong, H Yan, M Li, X You, L Zhu, F Fang Frontiers in Nutrition 7, 598960, 2020 | 21 | 2020 |
| Long-term low shear-induced highly viscous waxy potato starch gel formed through intermolecular double helices F Fang, MM Martinez, OH Campanella, BR Hamaker Carbohydrate polymers 232, 115815, 2020 | 21 | 2020 |
| Development of active packaging films utilized natural colorants derived from plants and their diverse applications in protein-rich food products Y Lv, Y Ai, F Fang, H Liao Food Innovation and Advances 2 (3), 203-216, 2023 | 17 | 2023 |
Osvaldo CampanellaDepartment of Food Science and Technology. The Ohio State University在 osu.edu 的电子邮件经过验证
