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Pan J, Tang L, Dong Q, Li Y, Zhang H*. 2021. Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions. Food Research International, 140, 110057.
Li Y, Li C, Feng F, Wei W*, Zhang H*. 2021. Synthesis of medium and long-chain triacylglycerols by enzymatic acidolysis of algal oil and lauric acid. LWT - Food Science and Technology, 136, 110309.
Wang P, Li Y, Zhang C, Que F, Weiss J, Zhang H*. 2020. Characterization and antioxidant activity of trilayer gelatin/dextran-propyl gallate/gelatin films: Electrospinning versus solvent casting. LWT - Food Science and Technology, 128, 109536.
Abdullah, Weiss J, Zhang H*. 2020. Recent advances in the composition, extraction and food applications of plant-derived oleosomes. Trends in Food Science & Technology, 106, 322-332.
Abdullah, Weiss J, Ahmad T, Zhang C, Zhang H*. 2020. A review of recent progress on high internal-phase Pickering emulsions in food science. Trends in Food Science & Technology, 106, 91-103.
Deng L, Li Y, Zhang H*. 2020. In vitro and in vivo assessment of glucose cross-linked gelatin/zein nanofibrous scaffolds for cranial bone defects regeneration. Journal of Biomedical Materials Research Part B: Applied Biomaterials, 108B, 1505-1517.
Zhang Y, Deng L, Zhong H, Pan J, Li Y, Zhang H*. 2020. Superior water stability and antimicrobial activity of electrospun gluten nanofibrous films incorporated with glycerol monolaurate. Food Hydrocolloids, 109, 106116.
Zhang C, Li Y, Wang P, Li J, Weiss J, Zhang H*. 2020. Core-shell nanofibers electrospun from O/W emulsions stabilized by the mixed monolayer of gelatin-gum Arabic complexes. Food Hydrocolloids, 107, 105980.
Zou Y, Zhang C, Wang P, Zhang Y, Zhang H*. 2020. Electrospun chitosan/polycaprolactone nanofibers containing chlorogenic acid-loaded halloysite nanotube for active food packaging. Carbohydrate Polymers, 247, 116711.
Zhang C, Li Y, Wang P, Zhang H*. 2020. Electrospinning of nanofibers: potentials and perspectives for active food packaging. Comprehensive Reviews in Food Science and Food Safety, 19, 479-502.
Chen K, Zhang H*. 2020. Fabrication of oleogels via a facile method by oil absorption in the aerogel templates of protein-polysaccharide conjugates. ACS Applied Materials & Interfaces, 12, 7795-7804.
Deng L, Li Y, Zhang A, Zhang H*. 2020. Characterization and physical properties of electrospun gelatin nanofibrous films by incorporation of nano-hydroxyapatite. Food Hydrocolloids, 103, 105640.
Deng L, Li Y, Zhang A, Zhang H*. 2020. Nano-hydroxyapatite incorporated gelatin/zein nanofibrous membranes: Fabrication, characterization and copper adsorption. International Journal of Biological Macromolecules, 154, 1478-1489.
Wang P, Li Y, Zhang C, Feng F, Zhang H*. 2020. Sequential electrospinning of multilayer ethylcellulose/gelatin/ethylcellulose nanofibrous film for sustained release of curcumin. Food Chemistry, 308, 125599.
Deng L, Li Y, Feng F, Zhang H*. 2019. Study on wettability, mechanical property and biocompatibility of electrospun gelatin/zein nanofibers cross-linked by glucose. Food Hydrocolloids, 87, 1-10.
Chen K, Zhang H*. 2019. Alginate/pectin aerogel microspheres for controlled release of proanthocyanidins. International Journal of Biological Macromolecules, 136, 936-943.
Deng L, Li Y, Feng F, Wu D*, Zhang H*. 2019. Encapsulation of allopurinol by glucose cross-linked gelatin/zein nanofibers: Characterization and release behavior. Food Hydrocolloids, 94, 574-584.
Zhang C, Li Y, Wang P, Zhang A, Feng F, Zhang H*. 2019. Electrospinning of bilayer emulsions: The role of gum Arabic as a coating layer in the gelatin-stabilized emulsions. Food Hydrocolloids, 94, 38-47.
Zhang C, Feng F, Zhang H*. 2018. Emulsion electrospinning: Fundamentals, food applications and prospects. Trends in Food Science & Technology, 80, 175-786.
Liu Y, Deng L, Zhang C, Chen K, Feng F, Zhang H*. 2018. Comparison of ethyl cellulose-gelatin composite films fabricated by electrospinning versus solvent casting. Journal of Applied Polymer Science, 135, 46824.
Deng L, Zhang X, Li Y, Que F, Kang X, Liu Y, Feng F, Zhang H*. 2018. Characterization of gelatin/zein nanofibers by hybrid electrospinning. Food Hydrocolloids, 75, 72-80.
Deng L, Kang X, Liu Y, Feng F, Zhang H*. 2018. Characterization of gelatin/zein films fabricated by electrospinning vs solvent casting. Food Hydrocolloids, 74, 324-332.
Zhang C, Zhang H*. 2018. Formation and stability of core-shell nanofibers by electrospinning of gel-like corn oil-in-water emulsions stabilized by gelatin. Journal of Agricultural and Food Chemistry, 66, 11681-11690.
Liu Y, Li Y, Deng L, Zou L, Feng F, Zhang H*. 2018. Hydrophobic ethylcellulose/gelatin nanofibers containing zinc oxide nanoparticles for antimicrobial packaging. Journal of Agricultural and Food Chemistry, 66, 9498-9506.
Deng L, Taxipalati M, Zhang A, Que F, Wei H, Feng F, Zhang H*. 2018. Electrospun chitosan/poly(ethylene oxide)/lauric arginate nanofibrous film with enhanced antimicrobial activity. Journal of Agricultural and Food Chemistry, 66, 6219-6226.
Liu Y, Deng L, Zhang C, Feng F, Zhang H*. 2018. Tunable physical properties of ethylcellulose/gelatin composite nanofibers by electrospinning. Journal of Agricultural and Food Chemistry, 66, 1907-1915.
Zhang H, Bukosky SC, Ristenpart WD*. 2018. Low-voltage electrical demulsification of oily wastewater. Industrial & Engineering Chemistry Research, 57, 8341-8347.
邓伶俐，康雪帆，阙斐，张辉*. 2018. 百里香酚微乳液抑制白念珠菌的构效关系. 中国食品学报，18，86-92.
康雪帆，李海明，陈丹洁，张辉*，冯凤琴. 2018. 糖接枝玉米醇溶蛋白包埋虾青素. 食品科学，39，168-173.
Deng L, Kang X, Liu Y, Feng F, Zhang H*. 2017. Effects of surfactants on the formation of gelatin nanofibres for controlled release of curcumin. Food Chemistry, 231, 70-77.
Zhang H, Deng L, Sun P, Que F, Zeeb B, Weiss J*. 2016. Solubilization of octane in cationic surfactant–anionic polymer complexes: Effect of ionic strength. Journal of Colloid and Interface Science, 461, 88-95.
Zheng H, Deng L, Que F, Feng F, Zhang H*. 2016. Physical characterization and antimicrobial evaluation of glycerol monolaurate organogels. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 502, 19-25.
Deng L, Wang Z, Yang S, Song J, Que F, Zhang H*, Feng F*. 2016. Improvement of functional properties of wheat gluten using acid protease from Aspergillus usamii. PLoS One, 11, e0160101.
Deng L, Taxipalati M, Que F, Zhang H*. 2016. Physical characterization and antioxidant activity of thymol solubilized Tween 80 micelles. Scientific Reports, 6, 38160.
Deng L, Maierhaba T, Sun P, Que F, Zhang H*. 2015. Phase behavior, microstructural transition, antimicrobial and antioxidant activities of a water-dilutable thymol microemulsion. Colloids and Surfaces B: Biointerfaces, 136, 859-866.
Deng L, Que F, Wei H, Xu G, Dong X, Zhang H*. 2015. Solubilization of tea seed oil in a food-grade water-dilutable microemulsion. PLoS One, 10(5): e0127291.
Zhang H, Deng L, Zeeb B, Weiss J*. 2015. Solubilization of octane in cationic surfactant–anionic polymer complexes: Effect of polymer concentration and temperature. Journal of Colloid and Interface Science, 450, 332-338.
Zhang H, Zeeb B, Salminen H, Weiss J*. 2015. Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant–anionic polymer complexes. Journal of Colloid and Interface Science, 438, 7-13.
李海明，杨盛，韦何雯，阙斐，徐广伟，董晓尉，张辉*，冯凤琴. 2015. 食品级Pickering乳液的研究进展，食品科学，36，265-270.
蒋增良，杨明，杜鹃，张辉，冯凤琴*. 2015. 月桂酸单甘油酯抑菌抗病毒特性及其在食品中的应用. 中国粮油学报，30，142-146.
李杨，蔡海莺，赵敏洁，张辉，冯凤琴*. 2015. 高产耐高温脂肪酶生产菌的筛选与鉴定. 生物技术通报，31,144-150.
Zhang H, Zeeb B, Salminen H, Feng F, Weiss J*. 2014. Solubilization of octane in electrostatically-formed surfactant-polymer complexes. Journal of Colloid and Interface Science, 417, 9-17.
Cai H, Yu L, Li Y, Zhang H*, Feng F*. 2014. Antimicrobial mechanism analysis of an oil in water microemulsion by DNA microarray-mediated transcriptional profiling of Escherichia Coli. Journal of Food Safety, 34, 176-183.
Xu S, Yan F, Ni Z, Chen Q, Zhang H, Zheng X*. 2014. In vitro and in vivo control of Alternaria alternatain cherry tomato by essential oil from Laurus nobilis of Chinese origin. Journal of the Science of Food and Agriculture, 94, 1403-1408.
买尔哈巴 塔西帕拉提，阙斐，张辉*. 2014. 可食用纳米乳液的研究进展. 中国食品学报，14，213-223.
张希，张璐，冯凤琴*，张辉. 2014. 脂肪酸及其衍生物对蜡样芽孢杆菌抑菌活性的定量构效关系. 中国食品学报，2014，14（11），191-199.
杨明，陈信宇，张辉*，冯凤琴*. 2014. 豆腐致腐细菌的分离鉴定及控制研究. 食品工业科技，12，218-225.
蔡海莺，李杨，张辉，冯凤琴*. 2014. 基因设计对重组蛋白表达的影响研究进展. 生物工程学报，29，1201−1213.
Zhang H, Maierhaba T, Yu L, Que F, Feng F*. 2013. Structure-activity relationship of a U-type antimicrobial microemulsion system. PLoS One, 8, e76245.
Zhang H, Maierhaba T, Que F, Feng F*. 2013. Microstructure characterization of a food-grade U-type microemulsion system by differential scanning calorimetry and electrical conductivity techniques. Food Chemistry, 141, 3050-3055.
Zhang H*, Li HM, Feng F*. 2013. Microbiological and quality characteristics of a traditional Chinese rice cake affected by a food-grade microemulsion. Acta Alimentaria, 42, 512-519.
张希，杨明，宋飞，张辉*，冯凤琴*. 2013. 脂肪酸及其衍生物的抑菌活性. 浙江大学学报（农业与生命科学版），39，155-160.
邓伶俐，余立意，买尔哈巴，张辉*. 2013. 纳米乳液与微乳液的研究进展. 中国食品学报，8，173-180.
余立意，张辉*，冯凤琴*. 2013. 结构化载运体系的构建技术. 中国食品学报，13，162-173.
Xu SX, LiYC, Liu X, Mao LJ, Zhang H*, Zheng XD*. 2012. In vitro and in vivo antifungal activity of a water-dilutable cassia oil microemulsion against Geotrichum citri-aurantii. Journal of the Science of Food and Agriculture, 92, 2668-2671.
Zhang H, Zhang L, Peng L, Dong X, Wu D, Wu VCH, Feng F*. 2012. Quantitative structure-activity relationships of antimicrobial fatty acids and derivatives against Staphylococcus aureus. Journal of Zhejiang University-SCIENCE B, 13, 83-93.
余立意，张辉*，冯凤琴*. 2012. 食品级微乳液的研究进展. 食品工业科技，33，391-399.
张辉，吴迪，李想，石品艳，王思寒，冯凤琴*，何勇．2012．近红外光谱快速检测食用油必需脂肪酸．农业工程学报，28，266-270．
Zhang H, Li D, Zhu S, Feng F*, Zheng X*. 2011. Antibacterial activities of a food-grade dilution-stable microemulsion. Journal of Food Safety, 32, 232-237.
Zhang H, Cui Y, Zhu S, Feng F*, Zheng X*. 2010. Characterization and antimicrobial activity of a pharmaceutical microemulsion. International Journal of Pharmaceutics, 395, 154-160.
Zhang H, Xu Y, Wu L, Zheng X, Zhu S, Feng F*, Shen L*. 2010. Anti-yeast activity of a food-grade dilution-stable microemulsion. Applied Microbiology and Biotechnology, 87, 1101-1108.
张辉，翁佩芳，单丽君，徐瑶琦，冯凤琴*，郑晓冬*. 2010. 食品纳米材料的研究进展. 食品工业科技，7，418-421.
Zhang H, Shen Y, Weng P, Zhao G, Feng F*, Zheng X*. 2009. Antimicrobial activity of a food-grade fully dilutable microemulsion against Escherichia coli and Staphylococcus aureus. International Journal of Food Microbiology, 135, 211-215.
Zhang H, Wei H, Cui Y, Zhao G, Feng F*. 2009. Antibacterial interactions of monolaurin with commonly used antimicrobials and food components. Journal of Food Science, 74, M418-M421.
Zhang H, Shen Y, Bao Y, He Y, Feng F*, Zheng X*. 2008. Characterization and synergistic antimicrobial activities of food-grade dilution-stable microemulsions against Bacillus subtilis. Food Research International, 41, 495-499.
Zhang H, Lu Z, Zhang L, Bao Y, Zhan X, Feng F*, Zheng X*. 2008. Antifungal activity of a food-grade dilution-stable microemulsion against Aspergillus niger. Letters in Applied Microbiology, 47, 445-450.
Zhang H, Lu Z, Wang S, Shen Y, Feng F*, Zheng X*. 2008. Development and antifungal evaluation of a food-grade U-type microemulsion. Journal of Applied Microbiology, 105, 993-1001.
Zhang H, Feng F*, Li J, Zhan X, Wei H, Li H, Wang H, Zheng X. 2008. Formulation of food-grade microemulsions with glycerol monolaurate: effects of short-chain alcohols, polyols, salts and nonionic surfactants. European Food Research and Technology, 226, 613-619.
Zhang H, Feng F*, Fu X, Du Y, Zhang L, Zheng X. 2007. Antimicrobial effect of food-grade GML microemulsions against Staphylococcus aureus. European Food Research and Technology, 226, 281-286.
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