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Food Chemistry|June 2, 2018
Effect of ozone treatment on the quality of grain productsFan Zhu
Food Research International (Ottawa, Ont.)|July 18, 2018
Structure, physicochemical properties, and uses of millet starchFan Zhu
Food Chemistry|May 23, 2021
Polysaccharide based films and coatings for food packaging: Effect of added polyphenolsFan Zhu
Food Chemistry|April 5, 2017
Encapsulation and delivery of food ingredients using starch based systemsFan Zhu
Food Chemistry|February 19, 2021
Frozen steamed breads and boiled noodles: Quality affected by ingredients and processingFan Zhu
Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
Barley Starch: Composition, Structure, Properties, and ModificationsFan Zhu
Food Chemistry|September 30, 2017
Triticale: Nutritional composition and food usesFan Zhu
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Fonio grains: Physicochemical properties, nutritional potential, and food applicationsFan Zhu
Critical Reviews in Food Science and Nutrition|October 16, 2015
Atomic force microscopy of starch systemsFan Zhu
Food Chemistry|October 9, 2025
Phenolic compounds in quinoa and amaranth grains: Composition, biological properties and processing effectsFan Zhu
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