World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
73
Citations
15175
World Ranking
5121
National Ranking
955

Overview

Fang Zhong is affiliated with Jiangnan University in China and has made significant contributions primarily in the Agricultural and Biological Sciences, with a particular focus on Food Science, Nutrition and Dietetics, and Biomaterials. Their research spans several interdisciplinary subfields, including Electrical and Electronic Engineering and Materials Chemistry.

The scientist's research topics cover a broad spectrum within food systems and materials science. Key areas include:

  • Proteins in Food Systems
  • Food composition and properties
  • Microencapsulation and Drying Processes
  • Polysaccharides Composition and Applications
  • Advancements in Battery Materials
  • Advanced Battery Materials and Technologies
  • Nanocomposite Films for Food Packaging

Fang Zhong's work is published in a variety of scientific venues, with a frequent presence in:

  • Food Hydrocolloids
  • Food Bioscience
  • Food Chemistry
  • arXiv (Cornell University)
  • Food Research International

Their recent publications include:

  • "Controlled release of antioxidants from active food packaging: A review" (2021, Food Hydrocolloids)
  • "Improvement of the water resistance and ductility of gelatin film by zein" (2020, Food Hydrocolloids)
  • "On-chip optoelectronic logic gates operating in the telecom band" (2023, Nature Photonics)
  • "High energy density Na-metal batteries enabled by a tailored carbonate-based electrolyte" (2022, Energy & Environmental Science)
  • "Synergy of Weakly-Solvated Electrolyte and Optimized Interphase Enables Graphite Anode Charge at Low Temperature" (2022, Angewandte Chemie International Edition)

Frequent collaborators of Fang Zhong include:

  • Fei Liu
  • Maoshen Chen
  • Yixun Xia
  • Xiaoli Dong
  • Yongyao Xia

Overall, Fang Zhong's research integrates elements of food science and advanced materials, reflected in their interdisciplinary collaborations and breadth of publication venues. Their work addresses both fundamental and applied aspects of food systems, with extensions into battery materials and electronic engineering topics, illustrating a diverse research portfolio.

Best Publications

  • Physical and antimicrobial properties of peppermint oil nanoemulsions

    Rong Liang;Shiqi Xu;Charles F. Shoemaker;Yue Li

  • Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends.

    Cuihong Yang;Fang Zhong;H. Douglas Goff;Yue Li

  • Preparation and characterization of pullulan–chitosan and pullulan–carboxymethyl chitosan blended films

    Jia Wu;Fang Zhong;Yue Li;C.F. Shoemaker

  • Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cells

    Jiang Yi;Jiang Yi;Tina I. Lam;Wallace Yokoyama;Luisa W. Cheng

  • The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions

    Jiang Yi;Jiang Yi;Yue Li;Fang Zhong;Wallace Yokoyama

  • Characterization of tara gum edible films incorporated with bulk chitosan and chitosan nanoparticles: A comparative study

    John Antoniou;Fei Liu;Hamid Majeed;Fang Zhong

  • Stability and bioaccessibility of β-carotene in nanoemulsions stabilized by modified starches.

    Rong Liang;Rong Liang;Charles F. Shoemaker;Xiaoqing Yang;Fang Zhong

  • Physicochemical and morphological properties of size-controlled chitosan–tripolyphosphate nanoparticles

    John Antoniou;Fei Liu;Hamid Majeed;Jing Qi

  • Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace.

    Khizar Hayat;Xiaoming Zhang;Umar Farooq;Shabbar Abbas

  • Functional properties of Maillard reaction products of rice protein hydrolysates with mono-, oligo- and polysaccharides

    Yue Li;Fang Zhong;Wei Ji;Wallace Yokoyama

  • Gelatinization and Pasting Properties of Waxy and Non-waxy Rice Starches

    In-Myoung Park;Ana Maria Ibáñez;Fang Zhong;Charles F. Shoemaker

  • Functionality and nutritional aspects of microcrystalline cellulose in food.

    John Nsor-Atindana;Maoshen Chen;H. Douglas Goff;Fang Zhong

  • Controlled release of antioxidants from active food packaging: A review

    Lingyun Kuai;Fei Liu;Bor-Sen Chiou;Roberto J. Avena-Bustillos

  • Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review

    Hafiz Rizwan Sharif;Peter A. Williams;Mian Kamran Sharif;Shabbar Abbas

  • Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity

    Khizar Hayat;Khizar Hayat;Xiaoming Zhang;Hanqing Chen;Shuqin Xia

  • Protective approaches and mechanisms of microencapsulation to the survival of probiotic bacteria during processing, storage and gastrointestinal digestion: A review

    Huan Liu;Steve W Cui;Maoshen Chen;Yue Li

  • The effect of chemical treatment on the in vitro hypoglycemic properties of rice bran insoluble dietary fiber.

    Jing Qi;Yue Li;Kingsley George Masamba;Charles F. Shoemaker

  • Improvement of the water resistance and ductility of gelatin film by zein

    Shabbir Ahammed;Fei Liu;Myat Noe Khin;Wallace H. Yokoyama

  • Study of combined effects of glycerol and transglutaminase on properties of gelatin films

    Fei Liu;Fei Liu;Bor-Sen Chiou;Roberto J. Avena-Bustillos;Yuzhu Zhang

  • Preparation of chitosan films by neutralization for improving their preservation effects on chilled meat

    Wei Chang;Fei Liu;Hafiz Rizwan Sharif;Zhengnong Huang

  • Bactericidal action mechanism of negatively charged food grade clove oil nanoemulsions

    Hamid Majeed;Fei Liu;Joseph Hategekimana;Hafiz Rizwan Sharif

  • Functional properties of the Maillard reaction products of rice protein with sugar

    Yue Li;Fang Lu;Changrong Luo;Zhengxing Chen

  • Rice starch, amylopectin, and amylose: molecular weight and solubility in dimethyl sulfoxide-based solvents.

    Fang Zhong;Wallace Yokoyama;Qian Wang;Charles F. Shoemaker

  • Encapsulation of vitamin E: Effect of physicochemical properties of wall material on retention and stability

    Joseph Hategekimana;Kingsley George Masamba;Kingsley George Masamba;Jianguo Ma;Fang Zhong

Frequent Co-Authors

Xiaoming Zhang
Xiaoming Zhang Jiangnan University
Shuqin Xia
Shuqin Xia Jiangnan University
Aiqian Ye
Aiqian Ye Massey University
Harjinder Singh
Harjinder Singh Massey University
Peter A. Williams
Peter A. Williams Glyndŵr Universit
Tara H. McHugh
Tara H. McHugh United States Department of Agriculture
Dejian Huang
Dejian Huang National University of Singapore
Steve W. Cui
Steve W. Cui Agriculture and Agriculture-Food Canada
Qingrong Huang
Qingrong Huang Rutgers, The State University of New Jersey
Wenshui Xia
Wenshui Xia Jiangnan University

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