Fang Fang

机构：Changsha University of Science and Technology, Nanchang Hangkong University

发表论文 15 篇 · 总被引 117 次 · h-index 7

代表论文

• A novel Pickering emulsion gels stabilized by cellulose nanofiber/dihydromyricetin composite particles: Microstructure, rheological behavior and oxidative stability (2024 · International Journal of Biological Macromolecules · 被引 22)
• Recent advance in the valorization of soy-based by-products: Extraction, modification, interaction and applications in the food industry (2024 · Food Hydrocolloids · 被引 20)
• The structural, antioxidant and emulsifying properties of cellulose nanofiber-dihydromyricetin mixtures: Effects of composite ratio (2024 · Food Chemistry · 被引 18)
• Analysis of a Sabin-Strain Inactivated Poliovirus Vaccine Response to a Circulating Type 2 Vaccine-Derived Poliovirus Event in Sichuan Province, China 2019-2021 (2023 · JAMA Network Open · 被引 12)
• Preparation and characterization of edible gelatin-chitosan films incorporated with finger millet (Eleusine coracana L.) polyphenols and its application in pork (2025 · International Journal of Biological Macromolecules · 被引 11)
• Enhancing the stability and gel network of Pickering emulsions via pH and salt regulation: a study on CNF/EGCG complexes (2025 · Food Chemistry · 被引 9)