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师资与科研力量
 
Dr Zhongxiang Fang
时间:2015-01-20 16:06:07   阅读:4963        

Zhongxiang Fang

Senior Research Fellow, Faculty of Health Sciences

School of Public Health, Curtin University

Zhongxiang.Fang@curtin.edu.au

TEL: +61 8 92662470

 

Education:

After completing his bachelor and master’s degree in the engineering of agricultural processing and storage from China Agricultural University in Beijing, Dr Fang completed his PhD in Food Science at China Jiangnan University.

Research Interests:

■  Effect of climate, environment and food processing technology on food quality and safety

■  Antioxidant activity and metabolism of plant polyphenols

■  Food processing technology and food engineering

■  Encapsulation of food bioactives

Selected Publications:

■  Mooranian, A., R. Negrulj, H. Al-Salami, Z. Fang, M. Mikov, S. Golocorbin-Kon, M. Fakhoury, G. Watts, V. B. Matthews, F. Arfuso et al. 2014. “Probucol Release from Novel Multicompartmental Microcapsules for the Oral Targeted Delivery in Type 2 Diabetes.” AAPS PharmSciTech.

■  Mooranian, A., R. Negrulj, N. Chen-tan, H. S. Al-Sallami, Z. Fang, T. K. mukkur, M. Mikov, S. Golocorbin-Kon, M. Fakhoury, G. Watts et al. 2014. “Microencapsulation as a novel delivery method for the potential antidiabetic drug, Probucol.” Drug Design, Development and Therapy 8: 1221-1230.

■  Mooranian, A., R. Negrulj, N. Chen-tan, H. Al-Salami, Z. Fang, T. K. mukkur, M. Mikov, S. Golocorbin-Kon, M. Fakhoury, F. Arfuso et al. 2014. “Novel artificial cell microencapsulation of a complex gliclazide-deoxycholic bile acid formulation: A Characterization Study.” Drug Design, Development and Therapy (8): 1003-1012.

■  Zhou, B., M. Zhang, Z. Fang, and Y. Liu. 2014. “A Combination of Freeze Drying and Microwave Vacuum Drying of Duck Egg White Protein Powders.” Drying Technology 32: 1840-1847.

■  Wang, L., M. Zhang, Z. Fang, and B. Xu. 2014. “Application of Intermediate-Wave Infrared Drying in Preparation of Mushroom Chewing Tablets.” Drying Technology 32: 1820-1827.

■  Lin, W., M. Zhang, Z. Fang, and Y. Liu. 2014. “Effect of Salt and Sucrose Content on the Dielectric Properties of Salted Duck Egg White Protein Relevant to Radio Frequency Drying.” Drying Technology 32: 1777-1784.

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