Xiang Fang

机构：South China Agricultural University, Shanghai University of Engineering Science · ORCID：0000-0002-7823-6350

发表论文 101 篇 · 总被引 3736 次 · h-index 31

代表论文

• Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products (2024 · Fermentation · 被引 108)
• Type 2 Diabetes and the Multifaceted Gut-X Axes (2025 · Nutrients · 被引 27)
• Alleviation of lipid metabolic dysfunction through regulation of intestinal bacteriophages and bacteria by green tea polyphenols in Ob/Ob mice (2024 · Food Chemistry · 被引 25)
• Impacts of soy protein isolate hydrolysates on gel properties of high-protein soy yogurt (2025 · Food Chemistry · 被引 18)
• Functional Multispectral Camouflage Strategy Based on Flexible Transparent Metamaterial Compatible with Radiative Cooling (2025 · Laser & Photonics Review · 被引 17)
• Comprehensive analysis of the flavor and color characteristics of light-fermented sour tea mediated by Aspergillus niger RAF106 (2025 · Food Chemistry · 被引 15)