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D-Index & Metrics

Biology and Biochemistry

D-Index
63
Citations
15090
World Ranking
10159
National Ranking
273

Overview

Zhongxiang Fang is affiliated with the University of Melbourne in Australia. Their research portfolio primarily spans the fields of Agricultural and Biological Sciences, with substantial work also intersecting Medicine. Within these domains, their subfields of expertise include Food Science, Biochemistry, Nutrition and Dietetics, Molecular Biology, and Plant Science.

The main topics that characterize Fang's research contributions include:

  • Phytochemicals and Antioxidant Activities
  • Meat and Animal Product Quality
  • Food composition and properties
  • Fermentation and Sensory Analysis
  • Microencapsulation and Drying Processes
  • Nanocomposite Films for Food Packaging
  • Proteins in Food Systems

Fang's recent publications reflect a focus on food technology and bioactive compounds. Notable papers include:

  • Fermentation transforms the phenolic profiles and bioactivities of plant-based foods, 2021, published in Biotechnology Advances
  • Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging, 2020, published in Food Control
  • Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet, 2021, published in Food Control
  • Dietary fiber-based colon-targeted delivery systems for polyphenols, 2020, published in Trends in Food Science & Technology
  • Glycosidically bound aroma precursors in fruits: A comprehensive review, 2020, published in Critical Reviews in Food Science and Nutrition

Frequent co-authors collaborating with Fang include:

  • Pangzhen Zhang, with 59 joint publications
  • Zijian Liang, 26 joint publications
  • William Leonard, 18 joint publications
  • Robyn D. Warner, 17 joint publications
  • Said Ajlouni, 16 joint publications

Fang publishes extensively in several scientific journals, with a number of articles appearing in:

  • Food Bioscience (18 publications)
  • Critical Reviews in Food Science and Nutrition (10 publications)
  • Food Control (9 publications)
  • Food Chemistry (9 publications)
  • Food Research International (8 publications)

This publication record suggests an emphasis on food quality, safety, and biochemical aspects of food systems. The thematic focus on phytochemicals, antioxidant activities, and food packaging technologies integrates with Fang's contributions to nutritional and molecular biological research. The wide collaboration network and presence across multiple venues indicate a prolific research trajectory within food science and associated disciplines.

Best Publications

  • Encapsulation of polyphenols – a review

    Zhongxiang Fang;Zhongxiang Fang;Bhesh Bhandari

  • Active and intelligent packaging in meat industry

    Zhongxiang Fang;Yanyun Zhao;Robyn D. Warner;Stuart K. Johnson

  • Effect of spray drying and storage on the stability of bayberry polyphenols

    Zhongxiang Fang;Zhongxiang Fang;Bhesh Bhandari

  • Fermentation transforms the phenolic profiles and bioactivities of plant-based foods.

    William Leonard;Pangzhen Zhang;Danyang Ying;Benu Adhikari

  • Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice

    Zhongxiang Fang;Zhongxiang Fang;Bhesh Bhandari

  • Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging

    Yun Xiong;Shumin Li;Robyn Dorothy Warner;Zhongxiang Fang

  • Phenolic compounds and antioxidant activity of extracts from ultrasonic treatment of Satsuma Mandarin (Citrus unshiu Marc.) peels.

    Ya-Qin Ma;Xing-Qian Ye;Zhong-Xiang Fang;Jian-Chu Chen

  • Incorporating nisin and grape seed extract in chitosan-gelatine edible coating and its effect on cold storage of fresh pork

    Yun Xiong;Meng Chen;Robyn Dorothy Warner;Zhongxiang Fang

  • Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications.

    Yun Xiong;Pangzhen Zhang;Robyn Dorothy Warner;Zhongxiang Fang

  • Phenolic compounds and antioxidant capacities of bayberry juices

    Zhongxiang Fang;Yuhuan Zhang;Yuan Lü;Guangpeng Ma

  • Preparation and characterization of blended cloves/cinnamon essential oil nanoemulsions

    Shengjiang Zhang;Min Zhang;Zhongxiang Fang;Yaping Liu

  • Hempseed in food industry: Nutritional value, health benefits, and industrial applications

    William Leonard;Pangzhen Zhang;Danyang Ying;Zhongxiang Fang

  • Application of extrusion technology in plant food processing byproducts: An overview

    William Leonard;Pangzhen Zhang;Danyang Ying;Zhongxiang Fang

  • Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging.

    Zhongxiang Fang;Daniel Lin;Robyn Dorothy Warner;Minh Ha

  • Phenolics and antioxidant properties of bayberry (Myrica rubra Sieb. et Zucc.) pomace

    Shao-huan Zhou;Zhong-xiang Fang;Yuan Lü;Jian-chu Chen

  • How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice color quality: effect of juice processing on bayberry anthocyanins and polyphenolics.

    Zhongxiang Fang;Min Zhang;Yunfei Sun;Jingcai Sun

  • HPLC-DAD-ESIMS analysis of phenolic compounds in bayberries (Myrica rubra Sieb. et Zucc.)

    Zhongxiang Fang;Min Zhang;Linxiang Wang

  • Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material

    Qilong Shi;Zhongxiang Fang;Bhesh Bhandari

  • Microwave-vacuum heating parameters for processing savory crisp bighead carp (Hypophthalmichthys nobilis) slices

    Jun Zhang;Min Zhang;Liang Shan;Zhongxiang Fang

  • Efficient physical extraction of active constituents from edible fungi and their potential bioactivities: A review

    Yanan Sun;Min Zhang;Zhongxiang Fang

Frequent Co-Authors

Min Zhang
Min Zhang Jiangnan University
Bhesh Bhandari
Bhesh Bhandari University of Queensland
Robyn D. Warner
Robyn D. Warner University of Melbourne
Donghong Liu
Donghong Liu Zhejiang University
Xingqian Ye
Xingqian Ye Zhejiang University
Jonathan M. Hodgson
Jonathan M. Hodgson Edith Cowan University
Yaqin Hu
Yaqin Hu Zhejiang University
Janet F. Bornman
Janet F. Bornman Curtin University
Shiguo Chen
Shiguo Chen Zhejiang University
Frank Arfuso
Frank Arfuso University of Western Australia

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