钟芳 - 江南大学 - 食品学院

个人简介

钟芳，女，汉族，1972年3月生。现为江南大学食品学院教授，博士生导师，同时担任食品胶体与生物技术教育部重点实验室副主任，Food Hydrocolloids杂志副主编，LWT - Food Science and Technology杂志编委。2008年入选教育部新世纪优秀人才。2011年入选江苏省“333工程”中青年科学技术带头人。学习经历 1989年9月-1993年7月：无锡轻工学院，化学工程系，学士 1996年9月-2001年12月：无锡轻工业大学，食品学院食品科学与工程系，硕博连读，博士；导师：王璋教授 2004年1月-2005年8月：美国加州大学戴维斯分校，农业与环境学院，博士后；导师：Charles F. Shoemaker教授研究经历 2001年9月-2004年9月：江南大学，食品学院食品科学与工程系，讲师 2004年9月-2007年9月：江南大学，食品学院食品科学与工程系，副教授 2007年9月至今：江南大学，食品学院食品科学与工程系，教授，博士生导师 2011年5月-11月：美国加州大学戴维斯分校，农业与环境学院，高级访问学者工作经历 2007年9月-2010年9月：江南大学食品学院，副院长 2011年10月-2016年12月：江南大学国际交流与合作处，处长 2012年1月至今：食品胶体与生物技术教育部重点实验室，副主任

研究领域

1.生物大分子结构与功能特性分析及大分子改性 2.新型食品胶体的形成机制及功能性食品营养素的稳态化和缓控释技术 3.食品感官评定方法学研究与实践 4.卷烟气味觉品质修饰及保润技术

近期论文

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107.Fei Liu, Roberto J. Avena-Bustillos,Cristina Bilbao-Sainz, Rachelle Woods, Bor-Sen Chiou, Delilah Wood, TinaWilliams, Wallace Yokoyama, Gregory M. Glenn, Tara H. McHugh*, and Fang Zhong. Solution Blow Spinning of Food-Grade GelatinNanofibers. Journal of Food Science, 2017, 82,1402-1411. 108.Functionality and nutritional aspects ofmicrocrystalline cellulose in food. John Nsor-Atindana, Maoshen Chen, H. DouglasGoff, Fang Zhong*, Hafiz RizwanSharif, Yue Li. Carbohydrate Polymers, 2017, 172: 159–174. 109.Quanquan Lin, Rong Lian, Aiqian Ye,Harjinder Singh, Fang Zhong*. Effects ofcalcium on lipid digestion in nanoemulsions stabilized by modified starch:implications for bioaccessibility of β-carotene. Food Hydrocolloids, 2017，73:184-193. 110.Hafiz Rizwan Sharif, H. Douglas Goff,Hamid Majeed, Muhammad Shamoon, Fei Liu, John Nsor-Atindana, Junaid Haider, RongLiang, Fang Zhong*. Physicochemical properties of β-caroteneand eugenol co-encapsulated flax seed oil powders using OSA starches as wallmaterial. FoodHydrocolloids, 2017, 73:274-283. 111. Malik A. Hussain, Huan Liu, Qi Wang, Fang Zhong, Qian Guo, Sampathkumar Balamurugan. Use of encapsulated bacteriophages to enhance farm to fork food safety. Critical Review in food science and nutrition, 2017, 57(13):2801-2810. 112. Quanquan Lin, Rong Liang, Fang Zhong*, Aiqian Ye*, Harjinder Singh. Physical properties and biological fate of OSA-modified-starch-stabilized emulsions containing β-carotene: Effect of calcium and pH. Food Hydrocolloids, 2018,77: 549-556. 113. Quanquan Lin, Rong Liang, Peter A. Williams, Fang Zhong*. Factors affecting the bioaccessibility of β-carotene in lipid-based microcapsules: Digestive conditions, the composition, structure and physical state of microcapsules. Food Hydrocolloids, 2018,77: 187-203. 114. Yue Li, Guangqin Ding, Wallace Yokoyama, Fang Zhong*. Characteristics of annealed glutinous rice flour and its formation of fast-frozen dumplings. Journal of Cereal Science, 2018,79:106-112. 115. Huan Liu, Joshua Gong, Denise Chabot, S. Shea Miller, Steve W. Cui, Fang Zhong*, Qi Wang*. Improved survival of Lactobacillus zeae LB1 in a spray dried alginate-protein matrix. Food Hydrocolloids. 2018, 78:100-108. 116. Hafiz Rizwan Sharif, Peter A. Williams, Mian Kamran Sharif, Shabbar Abbas, Hamid Majeed, Kingsley George Masamba, Waseem Safdar, Fang Zhong*. Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review. Food Hydrocolloids, 2018, 76:2-16. 117. Fei Liu, Furkan Türker Saricaoglu, Roberto J. Avena-Bustillos, David F. Bridges, Gary R. Takeoka, Vivian C. H. Wu, Bor-Sen Chiou, Delilah F. Wood, Tara H. McHugh*, Fang Zhong*, Preparation of fish skin gelatin-based nanofibers incorporating cinnamaldehyde by solution blow spinning. International journal of molecular sciences, 2018, 19(2), 618. 118. Fei Liu, Furkan Turker Saricaoglu, Roberto J. Avena-Bustillos , David F. Bridges, Gary R. Takeoka, Vivian C.H. Wu, Bor-Sen Chiou, Delilah F. Wood, Tara H. McHugh*, Fang Zhong*, Antimicrobial Carvacrol in Solution Blow‐Spun Fish‐Skin Gelatin Nanofibers. Journal of food science, 2018, 83(4): 984-991. 119. John Nsor-Atindana, H. Douglas Goﬀ, Wei Liu, Maoshen Chen, Fang Zhong. The resilience of nanocrystalline cellulose viscosity to simulated digestive processes and its inﬂuence on glucose diﬀusion. Carbohydrate Polymers. 2018, 436-445. 120. Quanquan Lin, Rong Liang, Fang Zhong*, Aiqian Ye, Harjinder Singh. Effect of degree of octenyl succinic anhydride (OSA) substitution on the digestion of emulsions and the bioaccessibility of β-carotene in OSA modified-starch-stabilized-emulsions. Food Hydrocolloids, 2018, 84: 303-312. 121. Ling Chen, Yihan Wang, Wallace Yokoyama, Rong Liang, Maoshen Chen, Fang Zhong*. Characterizations on the Stability and Release Properties of β‑ionone Loaded Thermosensitive Liposomes (TSLs). Journal of Agricultural and Food Chemistry, 2018, 66 (31): 8336–8345. 122. Wei Liu, Yue Li, H. Douglas Goff, John Nsor-Atindana, Fang Zhong *. Distribution of octenylsuccinic groups in modified waxy maize starch: An analysis at granular level. Food Hydrocolloids, 2018, 84:210-218. 123. Wei Liu, Yue Li, Maoshen Chen, Feifei Xu, and Fang Zhong*.Stabilizing Oil-in-Water Emulsion with Amorphous and Granular Octenyl Succinic Anhydride Modified Starches. Journal of Agricultural and Food Chemistry, 2018，66, 9301−9308. 124. Donghui Shi, Fei Liu, H. Douglas Goff, Fang Zhong*. Effect of aging treatment on the physicochemical properties of collagen Films. Food Hydrocolloids, 2019, 87:436-447. 125. Huan Liu, Steve W. Cui, Maoshen Chen, Yue Li, Rong Liang, Feifei Xu, Fang Zhong*. Protective approaches and mechanisms of microencapsulation to the survival of probiotic bacteria during processing, storage and gastrointestinal digestion: a review. Critical reviews in food science and nutrition. 2017, Accepted. 126. Yunqi Shi, Rong Liang, Ling Chen, Huan Liu, H. Douglas Goff, Jianguo Ma, Fang Zhong*. The Antioxidant Mechanism of Maillard Reaction Products in Oil-In-Water Emulsion System. Food Hydrocolloids, 2018, Accepted