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Food Research International (Ottawa, Ont.)|February 3, 2024
Modifications of whey proteins for emulsion based applications: Current status, issues and prospectivesFan Zhu
Critical Reviews in Food Science and Nutrition|January 31, 2018
Proanthocyanidins in cereals and pseudocerealsFan Zhu
Critical Reviews in Food Science and Nutrition|April 2, 2015
Structures, physicochemical properties, and applications of amaranth starchFan Zhu
Comprehensive Reviews in Food Science and Food Safety|January 8, 2021
Structure, Physicochemical Properties, Modifications, and Uses of Sorghum StarchFan Zhu
Food Chemistry|April 5, 2017
Structures, properties, modifications, and uses of oat starchFan Zhu
Food Chemistry|June 11, 2014
Influence of ingredients and chemical components on the quality of Chinese steamed breadFan Zhu
Food Research International (Ottawa, Ont.)|February 4, 2023
Amaranth proteins and peptides: Biological properties and food usesFan Zhu
Food Research International (Ottawa, Ont.)|February 22, 2025
Starch based films and coatings for food packaging: Interactions with phenolic compoundsFan Zhu
Food Chemistry|July 24, 2026
Buckwheat grain phenolics: Composition, bioactivity, and processingFan Zhu
Food Chemistry|February 16, 2013
Evaluation of antioxidant activities and chemical characterisation of staghorn sumac fruit (Rhus hirta L.)Tao Wu, Jason L McCallum, Sunan Wang, et al.
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