1989年9月-1993年7月： 无锡轻工学院，化学工程系，学士； 1996年9月-2001年12月：无锡轻工业大学，食品学院食品科学与工程系，硕博连读，博士； 导师：王璋教授 2004年1月-2005年8月： 美国加州大学戴维斯分校，农业与环境学院，博士后； 导师：Charles F. Shoemaker教授

2007年9月-2010年9月：江南大学食品学院，副院长； 2011年10月-2016年12月：江南大学国际交流与合作处，处长； 2012年1月至今：食品胶体与生物技术教育部重点实验室，副主任

国家自然科学基金项目6项 1. 多糖纳米填料对复合可食用膜机械、阻隔性能的影响规律及相关机制研究（31871846），主持，2019-2022 2. 影响生物大分子稳定的纳米载体中营养素吸收途径及效率的生化机制研究（31571891），主持，2016-2019 3. 壁材物理化学特性与微胶囊包埋品质相关性模型的建立及相关机理研究（31171686），主持，2011-2014 4. 淀粉与离子型多糖的干热反应机理研究（30901000），第二负责人，2009-2012 5. 淀粉分子精细结构确定中的几个关键问题研究（30871744），主持，2008-2011 6. 蛋白酶凝固大豆蛋白的机理(20206011)，主持，2002－2005 江苏省自然科学基金项目3项 1. 微乳结构与包埋、控释机理相关性研究（BK2012556），第二负责人，2012-2014 2. 淀粉分子精细结构分析及构效关系研究（BK2007502），主持，2007-2009 3. 蛋白酶诱发大豆蛋白胶凝的机理(BK2002069)，主持，2002-2005 国家高技术研究发展计划（863计划）（支撑计划）9项 1. 863计划：肽类产品高效制备技术集成研究与开发（2013AA102207）子课题，负责人，2013-2017 2. 863计划：现代食品生物工程技术专题“营养物的微乳化纳米包埋、控释技术研究”(2007AA10Z348)，负责人；2007-2010 3. 863计划：现代食品生物工程技术专题“基于改善疏水性植物蛋白功能特性的蛋白质-多糖接枝耦联和酶法修饰技术研究”(2006AA10Z327)，第二负责人，2006-2009 4. 863计划重点项目：食品原料和食品包装材料纳米化加工关键技术与设备（2007AA100403）子课题，负责人，2007-2010 5. 十二五支撑：高生物利用度蛋白制备关键技术研究与开发（2013AA100203）子课题，负责人，2013-2017 6. 十二五支撑：食品添加剂制造关键技术研究(2011BAD23B02)子课题，负责人，2011-2015 7. 十一五支撑：功能食品专项“功能食品稳定化储藏技术的研究”(2006BAD27B04)子课题，负责人，2006-2009 8. 十五支撑：绿色生物防腐剂ε－聚赖氨酸产业化示范”子课题，负责人，2004-2005 9. 十五支撑：新型豆奶（粉）加工关键技术、设备研究与产业化，项目组主要成员，2002-2005 部级、省级科技项目7项 1. 农业部科技成果转化项目—“以食品大分子为壁材的纳米载体技术集成与中试”（2013GB23600655），主持，2013-2015 2. 教育部新世纪优秀人才资助项目“功能性食品营养物的微乳化包埋保护”，主持，2008-2011 3. 教育部中加合作项目“敏感性功能因子的纳米载体技术（教外司美[2012]），第二负责人，2012-2014 4. 教育部中加合作项目“慢消化淀粉的物理改性及构效关系研究”（教外司美[2011]1056号），主持，2011-2013 5. 食品科学与技术国家重点实验室2008年度目标导向项目（SKLF-MB-200805）“氨基多糖的结构与活性理论探讨”子课题，负责人，2007-2009 6. 国家烟草总局重点项目“卷烟烟气味觉特征及其调控技术研究”，主持，2009-2011 7. 国家烟草总局重点项目“卷烟保润机理及应用技术研究”，主持，2008-2010 市级科技项目6项 1. 上海市引进技术的吸收与创新年度计划项目“用于卷烟保润的中草药提取物缓控释技术研究及产业化”（07GU-016），主持，2007-2009 2. 上海市引进技术的吸收与创新年度计划项目“中草药功能成分提取、制剂化保护技术开发及产业化研究”（08GU-018），主持，2008-2010 3. 无锡市科技攻关项目“生物与胶体技术在樱桃李浓缩汁制备中的应用”（CLE01003），主持，2010-2012 4. 无锡市科技攻关项目“心血管药物的缓、控释技术”（CS030011），主持，2003-2006 5. 无锡市科技攻关项目“酶法同时分离大米淀粉及大米活性蛋白质”DB050002-8)，主持，2005-2007 6. 绍兴市院校合作项目“可可粉品质与可可豆碱化工艺相关性数学模型的建立及可可豆碱化工艺控制系统的开发”，主持，2006-2008

1 已发表SCI收录论文125篇（带*为责任作者）： 1. Fang Zhong, Wallace Yokoyama, Qian Wang, CharlesF. Shoemaker*. Rice starch, amylopectin,and amylose: molecular weight and solubility in dimethyl sulfoxide-based solvents.Journal of Agriculture and Food Chemistry, 2006, 54: 2320-2326. 2. Fang Zhong, Xin Yang, Yue Li, Charles F.Shoemaker*. Gelation mechanisms of soy glycinin (11S) induced by papain.Journal of Food Science, 2006, 71: E232-E237. 3. Fang Zhong, Zhang Wang, Shiying Xu, Charles F.Shoemaker*. The evaluation of proteases as coagulants for soy protein dispersions,Food Chemistry, 2007, 100: 1371-1376. 4. Fang Zhong, Jianmin Liu, Jianguo Ma, Charles F.Shoemaker*. Preparation of hypocholesterol peptides from soy protein and their hypocholesterolemiceffect in mice. Food Research International, 2007, 40: 661-667. 5. Fang Zhong, Xiaomei Zhang, Jianguo Ma, Charles F.Shoemaker*. Fractionation and identification of a novel hypocholesterolemic peptidederived from soy protein alcalase hydrolysates. Food Research International, 2007,40:756-762. 6. ShuqinXia, Shiying Xu, Fang Zhong. Effectof coenzyme Q10 on the charateristics of nanoliposomes. Journal of PhysicalChemistry B, 2007, 111: 2200-2207. 7. In-MyoungPark, Ana Maria Ibáñez, Fang Zhong,Charles F. Shoemaker. Gelatinization and pasting properties of waxy and non-waxyrice starches. Starch, 2007, 59: 388-396. 8. YueLi, Charles F. Shoemaker, Kim Jin Moon, FangZhong*. Structure-viscosity relationships for starches from different ricevarieties during heating. Food Chemistry, 2008, 106: 1105-1112. 9. HuixianWei, Fang Zhong*,Jianguo Ma，Zhengwu Wang. Formula optimization ofmultiple emulsion’s emulsifier system based on Artifical Neural Networks.Journal of Dispersion Science and Technology, 2008, 29(3): 319-326. 10. YueLi, Charles F. Shoemaker, Xueran Shen, Jianguo Ma, Fang Zhong*. Paste viscosity of rice starches of differentamylase content andcarboxymethylcellulose formed by dry heating and the physical properties oftheir films. Food Chemistry, 2008, 109: 616-623. 11. YueLi, Charles F. Shoemaker, Xueran Shen, Jianguo Ma, A.M.Iba´n˜ez-Carranza, Fang Zhong*. The isolation of ricestarch with food grade proteases combined with other treatments. Food Scienceand Technology International, 2008, 14(3): 215-224. 12. YueLi, Jianguo Ma, Fang Zhong*.Spectrum analysis of rice starch during pasting. Acta Polymerica Sinica, 2008, 7:720-725. 13. Fang Zhong, Yue Li, AnaMarı´a Iba´n˜ ez, MoonHun Oh,Kent S.McKenzie, Charles F. Shoemaker*. The effect of rice variety and starchisolation method on the pasting and rheological properties of rice starch dispersions.Food Hydrocolloids, 2009, 23(2): 406-414. 14. Fang Zhong*, Meng Yu, Changrong Luo, Charles F.Shoemaker, Yue Li, Shuqin Xia, Jianguo Ma. Formation and characterization ofmint oil/S&CS/water microemulsions. Food Chemistry, 2009, 115, 539–544. 15. YueLi, Charles F. Shoemaker, Jianguo Ma, Changrong Luo, Fang Zhong*. Effects of alkalase/protease treatments on the ricestarch isolation and their effects on properties. Food Chemistry, 2009, 114:821-828. 16. YueLi, Fang Lu, Changrong Luo, Zhengxing Chen, Jian Mao, Charles Shoemaker, Fang Zhong*. Functional properties ofthe Maillard reaction products of rice protein with sugar. Food Chemistry, 2009,117, 69-74. 17. ShuqinXia, Shiying Xu, Xiaoming Zhang, FangZhong, Zhang Wang. Nanoliposomes mediate coenzyme Q10 transport andaccumulation across humanintestinal Caco-2 cellmonolayer. Journal ofAgricultural and Food Chemistry, 2009, 57(17): 7989-7996. 18. ShiqingSong, Xiaoming Zhang, Khizar Hayat, Chengsheng Jia, Shuqin Xia, FangZhong, Zuobing Xiao, Huaixiang Tian, Yunwen Niu. Correlating chemical parameters ofcontrolled oxidation tallow to gas chromatography–mass spectrometry profilesand e-nose responses using partial east squares regression analysis. Sensors and Actuators B: Chemical, 2010, 147(2): 660-668. 19. KhizarHayata, Xiaoming Zhang, Umar Farooq, ShabbarAbbas, Shuqin Xia, Chengsheng Jia, FangZhong, Jing Zhang. Effect of microwave treatment on phenolic content andantioxidant activity of citrus mandarin pomace. Food Chemistry, 2010, 123:423-429. 20. RuiLi, Chengsheng Jia, Lin Yue, Xiaoming Zhang, Qiuyu Xia, Songlin Zhao, BiaoFeng, Fang Zhong, Weijun Chen. Lipase-catalyzed synthesis of conjugated linoleylβ-sitosterol and its cholesterol-lowering properties in mice. Journal ofAgriculture and Food Chemistry, 2010, 58 (3): 1898–1902. 21. JosephHategekimana., Jianguo Ma, Yue Li, E.Karangwa, W.Tang, Fang Zhong *. Effect of chemical composition of honey on creamformation in honey lemon tea. Advance Journal of Food Science and Technology,2011, 3(1): 16-22. 22. LingRao, Khizar Hayat, Yi Lv, Eric Karangwa, Shuqin Xia, Chengsheng Jia, Fang Zhong, Xiaoming Zhang*. Effect of tiltrafiltration and finingadsorbents on the clarification of green tea. Journal of Food Engineering, 2011,102:321-326. 23. Fang Zhong*,Wenting Xu, Tingting Fu, Yue Li. Preparation and characterization of functionalcompounds encapsulated microemulsion with nonionic surfactants. Journal of Foodand Drug Analysis, 2012, 20:203-207. 24. ZhitingXu, Fang Zhong*, Yue Li, Charles Shoemaker, Wallace Yokoyama. Effect of polysaccharideson the gelatinization properties of cornstarch dispersions. Journal ofAgricultural and Food Chemistry, 2012, 60(2): 658-664. 25. YueLi, Yun Feng, Song Zhu, Changrong Luo, Jianguo Ma, Fang Zhong*. The effectof alkalization on the bioactive and flavour related components in commercialcocoa powder. Journal of Food Composition and Analysis, 2012, 25: 17-23. 26. RongLiang, Shiqi Xu, Charles Field Shoemaker, Yue Li, Fang Zhong*, QingrongHuang. Physical and Antimicrobial Properties of Peppermint Oil Nanoemulsions.Journal of Agricultural and Food Chemistry, 2012, 60 (30): 7548–7555. 27. JohnNsor-Atindana, Fang Zhong*, Joseph Kebitsamang Mothibea. Invitro hypoglycemic and cholesterol lowering effects of dietary fiber preparedfrom Cocoa (Theobroma cacao L.) shells. Food &Function, 2012, 3:1044-1050. 28. WeifengSun, Zhilei Zhou, Yue Li, Zhiqiang Xu, Wenshui Xia, Fang Zhong*.Differentiation of flue-cured tobacco leaves in different positions based onneutral volatiles with principal component analysis (PCA). European FoodResearch and Technology, 2012, 235:745-752. 29. YueLi, Fang Zhong*, Wei Ji, Wallace Yokoyama, Charles F. Shoemaker, Song Zhu,Wenshui Xia. Functional properties of Maillard reaction products of riceprotein hydrolysates with mono-, oligo- and polysaccharides. FoodHydrocolloids, 2013, 30:53-60. 30. JiaWu, Fang Zhong*, Yue Li, Charles Shoemaker, Wenshui Xia, Preparation andcharacterization of pullulan-chitosan and pullulan-carboxymethyl chitosan blendedfilms. Food Hydrocolloid, 2013, 30: 82-91. 31. YueLi, Huien Zhang, Charles F. Shoemaker, Zhiting Xu, Song Zhu, Fang Zhong*. Effect of dry heat treatment with xanthan on waxy ricestarch. Carbohydrate Polymers, 2013, 92:1647-1652. 32. RongLiang, Charles F. Shoemaker, Xiaoqing Yang, Fang Zhong* and QingrongHuang*. Stability and bioaccessibility of Beta Carotene in nanoemulsions stabilizedby modified starches. Journal of Agricultural and Food Chemistry, 2013, 61, 1249-1257. 33. QiongChen, Duncan McGillivray, Jingyuan Wen, FangZhong, Siew Young Quek*, Co-encapsulation of fishoil with phytosterol esters and limonene by milk proteins. Journal of Food Engineering,2013, 117(4):505-512. 34. RongLiang, Qingrong Huang, Jianguo Ma, Charles F. Shoemaker* and Fang Zhong*. Effect of relative humidity on the storage stability ofspray-dried beta-carotene nanoemulsions. Food Hydrocolloids, 2013, 33, 225-233. 35. Zhilei Zhou, Zhiqiang Xu, Junsheng Shu,Weifeng Sun, Chunyan Yin, Maoshen Chen, Yue Li, Fang Zhong*. Quantitativedetermination of the major aroma compounds in cigarette smoke condensates usingcomprehensive two-dimensional gas chromatography coupled to time-of-flight massspectrometry based on direct solvent extraction and comparison withsimultaneous distillation extraction. Analytical methods, 2013, 5:3557-3564. 36. HamidMajeed, Haroon jamshaid Qazi, Waseem safdar and Zhong Fang*.Microencapsulation Can Be a Novel Tool in Wheat Flour with MicronutrientsFortification: Current Trends and Future Application. Czech Journal of FoodSciences, 2013, 31(6): 527-540. 37. QiongChen, Fang Zhong, Jingyuan Wen, DuncanMcGillivray, Siew Young Quek. Properties and Stability of Spray-Dried andFreeze-Dried Microcapsules Co-Encapsulated with Fish Oil, Phytosterol Esters,and Limonene. Drying Technology, 2013,31(6):707-716. 38. HuijuanZhang, Glenn E. Bartley, Hui Zhang, Wang Jing, Clifton K. Fagerquist, Fang Zhong, Wallace Yokoyama. Peptides Identified in Soybean ProteinIncrease Plasma Cholesterol in Mice on Hypercholesterolemic Diets. Journal ofAgricultural and Food Chemistry, 2013, 61(35):8389-8395. 39. YueLi ,Lianzhong Ai,Wallace Yokoyama,Charles F. Shoemaker, Dong Wei, Jianguo Ma,and Fang Zhong*. Properties of Chitosan-Microencapsulated Orange OilPrepared bySpray-Drying and Its Stability to Detergents. Journal ofAgricultural and Food Chemistry, 2013, 61:3311-3319. 40. JiangYi, Yue Li , Fang Zhong*, Wallace Yokoyama, Thephysicochemical stability and in vitro bioaccessibility of beta-carotene inoil-in-water sodium caseinate emulsions. Food Hydrocolloids, 2014, 35:19-27. 41. JiangYi, Tina I. Lam, Wallace Yokoyama, Luisa W. Cheng, and Fang Zhong*.Cellular Uptake of β-Carotene from Protein StabilizedSolid Lipid Nanoparticles Prepared by Homogenization−Evaporation Method. Journal of Agricultural and FoodChemistry, 2014, 62, 1096−1104. 42. ChunyanYin, Zhiqiang Xu, Junsheng Shu Hua Wang, Yue Li, Weifeng Sun Zhilei Zhou,Maoshen Chen, Fang Zhong*. Study on the effect ofpotassium lactate additive on the combustion behavior and mainstream smoke ofcigarettes. Journal of Thermal Analysis and Calorimetry, 2014,115（2）,1733-1751. 43. MaoshenChen, Zhiqiang Xu, Gang Chen, Shaolin Ge, Chunyan Yin, Zhilei Zhou, WeifengSun, Yue Li, Fang Zhong*. The generation of carbon monoxideand carbonyl compounds in reconstituted tobacco sheet. Journal of Thermal Analysis andCalorimetry, 2014, 115(1): 961-970. 44. MaoshenChen, Zhiqiang Xu, Gang Chen, Hua Wang, Chunyan Yin, Zhilei Zhou, Weifeng Sun,Yue Li, Fang Zhong*. The influence of exogenous fiber on the generation ofcarbonyl compounds in reconstituted tobacco sheet. Journal of Analytical and AppliedPyrolysis, 2014, 105: 227-233. 45. YueLi, Song Zhu, Yun Feng, Feifei Xu, Jianguo Ma, and Fang Zhong*. Influence of Alkalization Treatment on the ColorQuality and the Total Phenolic and Anthocyanin Contents in Cocoa Powder. Food Scienceand Biotechnology, 2014, 23(1): 59-63. 46. JohnAntoniou, Fei Liu, Hamid Majeed, Haroon Jamshaid Qazi, Fang Zhong*. Physicochemical and thermomechanical characterizationof tara gumedible films: Effect of polyols as plasticizers. Carbohydrate Polymers, 2014,111:359-365. 47. HuanLiu , Rong Liang , John Antoniou , Fei Liu , Charles F. Shoemaker , Yue Li , Fang Zhong*. The effect of highmoisture heat-acid treatment on the structure and digestion property of normalmaize starch. Food Chemistry, 2014,159:222-229. 48. YixunXia, Alondra Rivera-Quintero, Eduardo Calderon, Fang Zhong and Michael O’Mahony. Paired Preference Tests withReversed Hidden Demand Characteristics. Journal of Sensory Studies, 2014,29:149-158. 49. ZhileiZhou, Zhiqiang Xu, Junsheng Shu, Shike She, Weifeng Sun, Chunyan Yin, MaoshenChen, Yue Li, Fang Zhong*. Influenceof various factors on formation of 2,3 – dihydro ‑ 3,5 – dihydroxy ‑ 6‑methyl ‑4(H) – pyran – 4 ‑ one (DDMP) in a solid ‑ state model system of Maillardreaction. European Food Research and Technology, 2014, 239:31-40. 50. MaoshenChen, Shike She, Zhiqiang Xu, Chunyan Yin, Zhilei Zhou, Weifeng Sun, Yue Li, Fang Zhong*. Effect of exogenoussoftwood on thermal decomposition of reconstituted tobacco sheet. Journal ofThermal Analysis and Calorimetry, 2014.117:893-900. 51. Jiang Yi , Tina Lam , Wallace Yokoyama , Luisa W Cheng , and Fang Zhong*. Controlled release of β-caroteneinβ-lactoglobulin-dextran conjugates nanoparticles in vitro digestion and thetransport with Caco-2 monolayers. Journal of Agricultural and Food Chemistry, 2014,62（35）:8900-8907. 52. Maoshen Chen, Li Xu, Hailong Tian,Chunyan Yin, Zhilei Zhou, Yue Li, Jianguo Ma, Fang Zhong*. Effects of common ammonium salt on the thermalbehavior of reconstituted tobacco sheet. Journal of Thermal Analysis andCalorimetry, 2014, 118(3):1747-1753. 53. Joseph Hategekimana, Miriam KisambaBwengye, Kingsley George Masamba, Wallace Yokoyama and Fang Zhong*.Formationand Stability of Vitamin E Enriched Nanoemulsions Stabilized by OctenylSuccinic Anhydride Modified Starch. International Journal of Food Engineering,2014, 10（4）:633-643. 54. Hamid Majeed, John Antoniou, Zhong Fang*. Apoptotic Effects ofEugenol-loaded Nanoemulsions in Human Colon and Liver Cancer Cell Lines. AsianPacific Journal of Cancer Prevention, 2014, 15:21:9159-9164. 55. Yating Zhang, Chen Tan, Xiaoming Zhang, ShuqinXia, Chengsheng Jia, Karangwa Eric, Shabbar Abbas, Biao Feng, Fang Zhong. Effects of maltodextringlycosylation following limited enzymatic hydrolysis on the functional andconformational properties of soybean protein isolate. European Food Researchand Technology, 2014,238(6):957-968. 56. JiangYi, Tina I. Lam, Wallace Yokoyama, Luisa W. Cheng, Fang Zhong*. Beta-carotene encapsulated in food proteinnanoparticles reduces peroxyl radical oxidation in Caco-2 cells. FoodHydrocolloids, 2015, 43:31-40. 57. YixunXia, Fang Zhong*, Yumei Chang, Yue Li. An aromatic lexicon development forsoymilks. International Journal of Food Properties, 2015, 18(1):125-136. 58. YixunXia, Jason Zhang, Xiaotian Zhang, Rie Ishii, Fang Zhong, Michael O’Mahony. Tetrads, triads and pairs:Experiments in self-specification. Food Quality and Preference, 2015,40:97-105. 59. JohnAntoniou, Fei Liu, Hamid Majeed, FangZhong*.Characterization of tara gum edible films incorporated with bulkchitosan and chitosan nanoparticles A comparative study. Food Hydrocolloids,2015, 44:309-319. 60. John Antoniou, Fei Liu,Hamid Majeed, Jing Qi, Wallace Yokoyama, FangZhong*.Physicochemical andmorphological properties of size-controlledchitosan–tripolyphosphatenanoparticles.Colloids andSurfaces A: Physicochemical and Engineering Aspects, 2015, 465, 137-146. 61. Fei Liu, John Antoniou, Yue Li, Jianguo Ma, Fang Zhong* . Effect of sodium acetateand drying temperature on physicochemical and thermomechanical properties ofgelatin films. Food Hydrocolloids, 2015, 45:140-149. 62. ChunyanYin, Zhiqiang Xu, Junsheng Shu, Yue Li, Weifeng Sun, Zhilei Zhou, Maoshen Chen,Fang Zhong*. Influence of physicochemical characteristics on theeffective moisture diffusivity in tobacco. International Journal of FoodProperties, 2015, 18(3):690-698. 63. HyunsookKim, Qian Wang, Charles F. Shoemaker, FangZhong, Glenn E. Bartley e,Wallace H. Yokoyama*. Polysaccharide gel coatingof the leaves of Brasenia schreberi lowers plasma cholesterol in hamsters.Journal of Traditional and Complementary Medicine, 2015, 5:56-61. 64. Hamid Majeed, John Antoniou, Charles F.Shoemaker, Zhong Fang*. Actionmechanism of small and large molecule surfactant-based clove oil nanoemulsionsagainst food-borne pathegens and real-time detection of their subpopulations. Archivesof Microbiology, 2015, 197:35–45. 65. JiangYi, Yuzhu Zhang, Rong Liang, Fang Zhong*,Jianguo Ma. Beta-carotene chemical stability in nanoemulsions was improved bystabilized with beta-lactoglobulin-catechin conjugates through free radicalmethodstabilized. Journal of Agricultural and Food Chemistry, 2015, 63 (1),297-303. 66. JiangYi, Yuzhu Zhang, Wallace Yokoyama, Rong Liang, Fang Zhong*. Glycation inhibits trichloroacetic acid (TCA) inducedwhey protein precipitation. European Food Research and Technology, 2015, 240:847–852. 67. HuanLiu, Joshua Gong, Denise Chabot, S. Shea Miller, Steve W. Cui, Jianguo Ma, Fang Zhong*, Qi Wang*. Protection ofheat-sensitive bacteria during spray-drying by sodium caseinate stabilized fatparticles. Food Hydrocolloids. 2015, 51, 459-467. 68. FeiLiu, John Antoniou, Yue Li, Jiang Yi, Wallace Yokoyama, Jianguo Ma and Fang Zhong*. Preparation of GelatinFilms Incorporated with Tea Polyphenol-Nanoparticles for Enhancing ControlledRelease Antioxidant Properties. Journal of Agricultural and Food Chemistry,2015, 63, 3987 −3995. 69. YixunXia, Fang Zhong*, Michael O'Mahony*.Pairing detection of off-flavor in orange juice with preference tests. Journalof Sensory Studies. 2015,30:259-268. 70. YixunXia, Fang Zhong*, Michael O'Mahony*.Is the discrepancy between numbers derived from verbal and numberical protocolsfor 9-point hedonic scales an artifact of product choice? Journal of SensoryStudies. 2015,30:269-279. 71. JingQi, Yue Li, Wallace Yokoyama, Hamid Majeed, Kingsley G Masamba, Fang Zhong*, Jianguo Ma. Cellulosicfraction of rice bran fibre alters the conformation and inhibits the activityof porcine pancreatic lipase. Journal of Functional Foods. 2015, 19:39-48. 72. JingQi, Wallace Yokoyama, Kingsley George Masamba, Hamid Majeed, Fang Zhong*, Yue Li. Structural andphysico-chemical properties of insoluble rice bran fiber: effect of acid–base inducedmodifications. RSC Advances, 2015,5:79915-79923. 73. Joseph Hategekimana, FangZhong*. Degradation of Vitamin E in Nanoemulsionsduring Storage as Affected by Temperature, Light and Darkness. InternationalJournal of Food Engineering. 2015, 11(2): 199–206. 74. JosephHategekimana, Moses. V.M. Chamba, Charles F. Shoemaker, Hamid Majeed, Fang Zhong*. Vitamin E nanoemulsionsby emulsion phase inversion: Effect of environmental stress and long-termstorage on stability and degradation in different carrier oil types. Colloids and Surfaces A: Physicochemical andEngineering Aspects. 2015, 483:70-80. 75. HamidMajeed,Yuan-Yuan Bian, Barkat Ali, Anjum Jamil,Usman Majeed,Qaiser Farid Khan,Khalid Javed Iqbal, Charles F. Shoemaker, ZhongFang*. Essential oil encapsulations: uses, procedures, and trends. RSCAdvances, 2015, 5: 58449-58463. 76. JosephHategekimanaa, Moses. V.M. Chamba, Charles F. Shoemaker, Hamid Majeed,Fang Zhong*. Encapsulation of vitaminE: Effect of physicochemical properties of wall material on retention andstability. Colloids and Surfaces A: Physicochem. Eng. Aspects, 2015,483:70–80. 77. YueLi, Wallace Yokoyama, Jia Wu, Jianguo Ma and Fang Zhong*. Properties of edible films based on pullulan–chitosanblended film-forming solutions at different pH. RSC Advances, 2015, 5, 105844-105850. 78. JiangYi, Fang Zhong, Yuzhu Zhang, WallaceYokoyama, Liqing Zhao. Effects of Lipids on in Vitro Release and Cellular Uptakeof β‑Carotene in Nanoemulsion-Based DeliverySystems. Journal of Agricultural and Food Chemistry. 2015, 63:10831−10837. 79. JingQi, Yue Li, Kingsley G Masamba, Charles F Shoemaker, Fang Zhong*, Hamid Majeed, Jianguo Ma. The effect of chemicaltreatment on the In vitro hypoglycemic properties of rice bran insoluble dietaryfiber. Food Hydrocolloids, 2016, 52:699-706. 80. HamidMajeed, Haroon Jamshaid Qazi, John Antoniou, Hao Wang, Rong Liang, WallaceYokoyama and Zhong Fang*. Bactericidal Action Mechanism of Negatively Charged Food GradeClove Oil Nanoemulsions. Food Chemistry, 2016, 197:75-83. 81. HamidMajeed, John Antoniou,Joseph Hategekimana, Hafiz Rizwan Sharif, Junaid Haider,Fei Liu, Barkat Ali, Liang Rong, Jianguo Ma, Fang Zhong*. Influence ofcarrier oil type, particle size on in vitro lipid digestion and eugenol releasein emulsion and nanoemulsions. Food Hydrocolloids, 2016, 52:415-422. 82. HuanLiu, Joshua Gong, Denise Chabot, S. Shea Miller, Steve W. Cui, Jianguo Ma, Fang Zhong *, Qi Wang*. Incorporation ofpolysaccharides to sodium caseinate-low melting point fat microparticlesimproves the survival of Lactobacillus zeae LB1 during simulatedgastrointestinal digestion and storage. Food Hydrocolloids, 2016, 54:328-337. 83. YixunXia, Fang Zhong*, Michael O'Mahony*.Paired Preference Testing: False Preferences and Disruptive Protocols. FoodScience and Biotechnology, 2016, 25(1): 1-10. 84. KingsleyMasamba, Yue Li, Joseph Hategekimana, Jianguo Ma, FangZhong*. Effect of drying temperature and pHalteration on mechanical and water barrier properties of transglutaminase crosslinked zeineoleic acid composite films. LWT - Food Science and Technology,2016, 65:518-531. 85. Maoshen Chen, Xuemei Chen, Wenli Cheng, Yue Li, Jianguo Ma and Fang Zhong*.Quantitative optimizationand assessments of supplemented tea polyphenols in dry dog food consideringpalatability, levels of serum oxidative stress biomarkers and fecal pathogenicbacteria. RSC Advances, 2016, 6, 16802-106807. 86. FeiLiu, John Antoniou, Yue Li, Hamid Majeed, Rong Liang, Yun Ma, Jianguo Ma, Fang Zhong*. Chitosan/sulfobutylether-b-cyclodextrinnanoparticles as a potential approach for tea polyphenol encapsulation. FoodHydrocolloids, 2016, 57 ,291-300. 87. FeiLiu, Hamid Majeed, John Antoniou, Yue Li, Yun Ma, Wallace Yokoyama,Jianguo Ma, Fang Zhong*. pH and temperaturestability of(−)-epigallocatechin-3-gallate-_-cyclodextrin inclusioncomplex-loaded chitosan nanoparticles. CarbohydratePolymers, 2016, 149:340–347. 88. Fei Liu, Hamid Majeed, John Antoniou, Yue Li,Yun Ma, Wallace Yokoyama, Jianguo Ma, FangZhong*. Tailoring physical properties of transglutaminase-modified gelatin filmsby varying drying temperature. Food Hydrocolloids, 2016, 58:20-28. 89. KingsleyMasamba, Yue Li, Joseph Hategekimana, Fei Liu, Jianguo Ma, Fang Zhong*. Effect of Gallic acid on mechanical and water barrierproperties of zein-oleic acid composite films. Journal of Food Science andTechnology, 2016, 53(5):2227–2235. 90. YixunXia, Fang Zhong, Michael O’Mahony.Applying disruptive preference test protocols to increase the number of ‘nopreference’ responses in the placebo pair, using Chinese consumers. Journal ofFood Science, 2016, 81（9）: S2233-S2239. 91. Kingsley Masamba, Yue Li, Joseph Hategekimana,Muhammad Zehadi, Jianguo Ma, Fang Zhong*.Evaluation of mechanical and water barrier properties of transglutaminasecross-linked zein films incorporated with oleic acid. International Journal ofFood Science and Technology, 2016, 51(5):1159-1167. 92. RongLiang, Yanwei Jiang, Wally Yokoyama, Cheng Yang, Guangqun Cao and Fang Zhong. Preparation of Pickeringemulsions with short, medium and long chain triacylglycerols stabilized bystarch nanocrystals and their in vitro digestion properties. RSC Advances,2016, 6, 99496-99508. 93. RongLiang, Ling Chen, Wallace Yokoyama, Peter A. Williams, and Fang Zhong*. Niosomes Consisting of Tween-60 and CholesterolImprove the Chemical Stability and Antioxidant Activity of (−)-EpigallocatechinGallate under Intestinal Tract Conditions. Journal of Agricultural and FoodChemistry, 2016, 64, 9180-9188. 94. MaoshenChen, Xiaolei Yong, John Nsor-Atindana, Kingsley George Masamba, Jianguo Ma and Fang Zhong*. Quantitative optimization and assessments of supplementedfructooligosaccharides in dry dog food. RSC Advances, 2016, 6,110047-110052. 95. KingsleyMasamba, Yue Li, Hafiz Rizwan Sharif, Jianguo Ma, Fang Zhong*. Effect of drying temperature and pH alteration onmechanical and water barrier properties of transglutaminase cross linkedzein-oleic acid composite films. International Journal of Food Engineering,2016,12(4): 365-376. 96. KingsleyMasamba, Yue Li, Hafiz Rizwan Sharif, Jianguo Ma and Fang Zhong*. Mechanical and water barrier properties of zein–corn starchcomposite films as affected by gallic acid treatment. International Journal ofFood Engineering ,2016; 12(8): 773–781. 97. JunaidHaider, Hamid Majeed, P.A. Williams, Waseem Safdar, Fang Zhong*. Formation of chitosan nanoparticles to encapsulatekrill oil (Euphausia superba) for application as a dietary supplement. FoodHydrocolloids, 2017,63:27-34. 98. FeiLiu, Roberto J. Avena-Bustillos, Bor-Sen Chiou, Yue Li, Yun Ma, Tina G.Williams, Delilah F. Wood, Tara H. McHugh, FangZhong*. Controlled-release of tea polyphenol from gelatin filmsincorporated with different ratios of free/nanoencapsulated tea polyphenolsinto fatty food simulants. Food Hydrocolloids 2017, 62: 212-221. 99. Maoshen Chen, Xuemei Chen, John Nsor-Atindana, KingsleyGeorge Masamba, Jianguo Ma, Fang Zhong*.Optimization of key aroma compounds for dog food attractant. Animal FeedScience and Technology. AnimalFeed Science and Technology. 2017,225:173–181. 100.Fei Liu, Bor-Sen Chiou, Roberto J.Avena-Bustillos, Yuzhu Zhang, Yue Li, Tara H. McHugh , Fang Zhong*. Study of combined effects of glycerol andtransglutaminase on properties of gelatin films. Food Hydrocolloids,2017,65:1-9. 101.Hafiz Rizwan Sharif, Peter A. Williams,Mian Kamran Sharif, Muhammad Aslam Khan, Hamid Majeed, Waseem Safdar, MuhammadShamoon. Muhammad Shoaib, Junaid Haider, FangZhong*. Influence of OSA-starch on the physico chemical characteristics offlax seed oil-eugenol nanoemulsions. Food Hydrocolloids, 2017, 66:365-377. 102.Ishak Ruzaina, Fang Zhong*, Norizzah Abd. Rashid, Wu Jia, Yue Li, HalimahtonZahrah Mohamed Som, Cheow Chong Seng, Adi Md. Sikin, Noorakmar Ab. Wahab, Mohd.Zahid Abidin. Effect of different degree of deacetylation, molecular weight ofchitosan and palm stearin and palm kernel olein concentration on chitosan asedible packaging for cherry tomato. Journal of Food Processing andPreservation. 2017,57:13, 2801-2810. 103.Maoshen Chen, Fei Liu, Bor-Sen Chiou,HafizRizwan Sharif, Jian Xu, Fang Zhong*. Characterizationof film-forming solutions and films incorporating free and nanoencapsulated teapolyphenol prepared by gelatins with different Bloom values. FoodHydrocolloids, 2017, 72:381-388. 104.Yue Li, Wallace Yokoyama, Shengnan Xu, SongZhu, Jianguo Ma, Fang Zhong*. Formation and stability of W/O microemulsion formed by food gradeingredients and its oral delivery of insulin in mice. Journal of FunctionalFoods. 2017, 30: 134–141. 105.Hafiz Rizwan Sharif, H. Douglas Goff,Hamid Majeed, Fei Liu, John Nsor-Atindana, Junaid Haider, Rong Liang, Fang Zhong*. Physicochemicalstability of β-carotene and α-tocopherol enriched nanoemulsions: Influence ofcarrier oil, emulsifier and antioxidant. Colloids and Surfaces. A, 2017, 529:550–559. 106.Fei Liu, Roberto J. Avena-Bustillos,Rachelle Woods, Bor-Sen Chiou, Tina G. Williams, Delilah F. Wood, CristinaBilbao-Sainz, Wallace Yokoyama, Gregory M. Glenn, Tara H. McHugh*, and Fang Zhong*. Preparation of Zein FibersUsing Solution Blow Spinning Method. Journal of Food Science, 2016, 81,N3015-3025. 107.Fei Liu, Roberto J. Avena-Bustillos,Cristina Bilbao-Sainz, Rachelle Woods, Bor-Sen Chiou, Delilah Wood, TinaWilliams, Wallace Yokoyama, Gregory M. Glenn, Tara H. McHugh*, and Fang Zhong. Solution Blow Spinning of Food-Grade GelatinNanofibers. Journal of Food Science, 2017, 82,1402-1411. 108.Functionality and nutritional aspects ofmicrocrystalline cellulose in food. John Nsor-Atindana, Maoshen Chen, H. DouglasGoff, Fang Zhong*, Hafiz RizwanSharif, Yue Li. Carbohydrate Polymers, 2017, 172: 159–174. 109.Quanquan Lin, Rong Lian, Aiqian Ye,Harjinder Singh, Fang Zhong*. Effects ofcalcium on lipid digestion in nanoemulsions stabilized by modified starch:implications for bioaccessibility of β-carotene. Food Hydrocolloids, 2017，73:184-193. 110.Hafiz Rizwan Sharif, H. Douglas Goff,Hamid Majeed, Muhammad Shamoon, Fei Liu, John Nsor-Atindana, Junaid Haider, RongLiang, Fang Zhong*. Physicochemical properties of β-caroteneand eugenol co-encapsulated flax seed oil powders using OSA starches as wallmaterial. FoodHydrocolloids, 2017, 73:274-283. 111. Malik A. Hussain, Huan Liu, Qi Wang, Fang Zhong, Qian Guo, Sampathkumar Balamurugan. Use of encapsulated bacteriophages to enhance farm to fork food safety. Critical Review in food science and nutrition, 2017, 57(13):2801-2810. 112. Quanquan Lin, Rong Liang, Fang Zhong*, Aiqian Ye*, Harjinder Singh. Physical properties and biological fate of OSA-modified-starch-stabilized emulsions containing β-carotene: Effect of calcium and pH. Food Hydrocolloids, 2018,77: 549-556. 113. Quanquan Lin, Rong Liang, Peter A. Williams, Fang Zhong*. Factors affecting the bioaccessibility of β-carotene in lipid-based microcapsules: Digestive conditions, the composition, structure and physical state of microcapsules. Food Hydrocolloids, 2018,77: 187-203. 114. Yue Li, Guangqin Ding, Wallace Yokoyama, Fang Zhong*. Characteristics of annealed glutinous rice flour and its formation of fast-frozen dumplings. Journal of Cereal Science, 2018,79:106-112. 115. Huan Liu, Joshua Gong, Denise Chabot, S. Shea Miller, Steve W. Cui, Fang Zhong*, Qi Wang*. Improved survival of Lactobacillus zeae LB1 in a spray dried alginate-protein matrix. Food Hydrocolloids. 2018, 78:100-108. 116. Hafiz Rizwan Sharif, Peter A. Williams, Mian Kamran Sharif, Shabbar Abbas, Hamid Majeed, Kingsley George Masamba, Waseem Safdar, Fang Zhong*. Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review. Food Hydrocolloids, 2018, 76:2-16. 117. Fei Liu, Furkan Türker Saricaoglu, Roberto J. Avena-Bustillos, David F. Bridges, Gary R. Takeoka, Vivian C. H. Wu, Bor-Sen Chiou, Delilah F. Wood, Tara H. McHugh*, Fang Zhong*, Preparation of fish skin gelatin-based nanofibers incorporating cinnamaldehyde by solution blow spinning. International journal of molecular sciences, 2018, 19(2), 618. 118. Fei Liu, Furkan Turker Saricaoglu, Roberto J. Avena-Bustillos , David F. Bridges, Gary R. Takeoka, Vivian C.H. Wu, Bor-Sen Chiou, Delilah F. Wood, Tara H. McHugh*, Fang Zhong*, Antimicrobial Carvacrol in Solution Blow‐Spun Fish‐Skin Gelatin Nanofibers. Journal of food science, 2018, 83(4): 984-991. 119. John Nsor-Atindana, H. Douglas Goff, Wei Liu, Maoshen Chen, Fang Zhong. The resilience of nanocrystalline cellulose viscosity to simulated digestive processes and its influence on glucose diffusion. Carbohydrate Polymers. 2018, 436-445. 120. Quanquan Lin, Rong Liang, Fang Zhong*, Aiqian Ye, Harjinder Singh. Effect of degree of octenyl succinic anhydride (OSA) substitution on the digestion of emulsions and the bioaccessibility of β-carotene in OSA modified-starch-stabilized-emulsions. Food Hydrocolloids, 2018, 84: 303-312. 121. Ling Chen, Yihan Wang, Wallace Yokoyama, Rong Liang, Maoshen Chen, Fang Zhong*. Characterizations on the Stability and Release Properties of β‑ionone Loaded Thermosensitive Liposomes (TSLs). Journal of Agricultural and Food Chemistry, 2018, 66 (31): 8336–8345. 122. Wei Liu, Yue Li, H. Douglas Goff, John Nsor-Atindana, Fang Zhong *. Distribution of octenylsuccinic groups in modified waxy maize starch: An analysis at granular level. Food Hydrocolloids, 2018, 84:210-218. 123. Wei Liu, Yue Li, Maoshen Chen, Feifei Xu, and Fang Zhong*.Stabilizing Oil-in-Water Emulsion with Amorphous and Granular Octenyl Succinic Anhydride Modified Starches. Journal of Agricultural and Food Chemistry, 2018，66, 9301−9308. 124. Donghui Shi, Fei Liu, H. Douglas Goff, Fang Zhong*. Effect of aging treatment on the physicochemical properties of collagen Films. Food Hydrocolloids, 2019, 87:436-447. 125. Huan Liu, Steve W. Cui, Maoshen Chen, Yue Li, Rong Liang, Feifei Xu, Fang Zhong*. Protective approaches and mechanisms of microencapsulation to the survival of probiotic bacteria during processing, storage and gastrointestinal digestion: a review. Critical reviews in food science and nutrition. 2017, Accepted. 126. Yunqi Shi, Rong Liang, Ling Chen, Huan Liu, H. Douglas Goff, Jianguo Ma, Fang Zhong*. The Antioxidant Mechanism of Maillard Reaction Products in Oil-In-Water Emulsion System. Food Hydrocolloids, 2018, Accepted. 已发表EI收录论文3篇（带*为责任作者）：1. 李玥，麻建国，钟芳*. 大米直链淀粉分子量分布及旋转半径的研究. 农业工程学报，2007，23（11）:36-41. 2. 魏慧贤，钟芳*，麻建国. 乳化工艺对w/o/w型复乳稳定性及药物包埋率的影响研究. 高校化学工程学报，2008，22（4）:659-665. 3. 李清光，李晓忠，钟芳. 基于矿质元素含量和支持向量机的茶叶鉴别分析. 江苏大学学报，2011，32（6）:637-639.

已授权专利29项： 1. 王璋，钟芳，许时婴，袁博，王吉庄，吴玉营. 2006.08.16. 一种高分散性速溶无糖豆奶粉的加工技术. 中国专利，ZL 200410013842.7 2. 王璋，钟芳，许时婴，陈莉. 2006.07.26. 一种速溶速凝方便豆腐花粉的生产工艺. 中国专利， ZL 200410014557.7 3. 张晓鸣，吴超，苏红利，袁博，许时婴，钟芳. 2008.10.22. 一种黄酮苷元微胶囊的制备方法. 中国专利，ZL200510095762.5 4. 许时婴，王璋，张文斌，张晓鸣，钟芳. 2008.01.30. 一种从亚麻籽中提取纯化开环异落叶松树脂酚二葡萄糖苷的方法.中国专利，ZL200610038634.1 5. 许时婴，张晓鸣，钟芳，范明辉，王璋，卢蓉蓉，张文斌. 2008.10.22. 一种红景天苷纳米脂质体悬浮液的制备方法. 中国专利，ZL200610097159.5 6. 钟芳，麻建国，申雪然，李玥，王戈莎. 2009.04.15. 一种用酶法水解分离制备大米淀粉和大米肽的方法. 中国专利，ZL200610166429.3 7. 钟芳，麻建国，于梦，罗昌荣，朱川. 2011.01.26. 一种具有缓释性的薄荷油微乳及其制备方法. 中国专利，ZL200610166430.6 8. 李玥，钟芳，查尔斯·修麦克，麻建国，魏慧贤，夏书芹. 2011.06.22. 一种干热变性大米淀粉的制备方法. 中国专利， ZL200810022303.8 9. 钟芳，李玥，陆钫，纪葳. 2012.09.26. 一种蛋白质-多糖接枝耦联技术改善大米蛋白功能性质的方法. 中国专利，ZL200810244118.3 10. 夏书芹，张晓鸣，张冲，许时婴，钟芳，付光磊. 2012.06.27. 一种维生素E纳米脂质体的制备方法. 中国专利，ZL200910025193.5 11. 钟芳，李玥，魏冬，张晓鸣，夏书芹. 2012.08.08. 一种具有长效性的香精微胶囊及其制备方法. 中国专利，ZL201010296651.1 12. 李玥，钟芳，吴佳，殷晓美，张晓鸣，夏书芹. 2012.11.07.一种以淀粉与多糖复合改性产物作为基质的可食用涂层及其制备方法. 中国专利，ZL201010298274.5 13. 张晓鸣，刘平，夏书芹，兰小红，高梅娟，贾承胜，冯骉，乐琳，钟芳. 2012.06.27. 一种清蒸型咸味香精用风味基料肽的制备方法. 中国专利，ZL200910029736.0 14. 徐菲菲，钟芳，李玥，夏熠珣，常玉梅. 2013.04.17. 一种提高樱桃李出汁率的方法. 中国专利，ZL201210064268.2 15. 钟芳，李玥，麻建国，易江.2013.08.21. 一种无需高压均质的可食性纳米级β-胡萝卜素乳状液及其制备方法.中国专利，ZL201110399523.4 16. 钟芳，李玥，刘小楠，徐菲菲. 2013.09.18. 一种具有清除口臭的宠物犬软曲奇饼干及其制作方法. 中国专利，ZL201210143404.7 17. 李玥，钟芳，张超.一种淀粉经预处理制备高吸油率多孔淀粉的方法. 2013.12.11. 中国专利，ZL201210000803.8 18. 钟芳，李玥，徐菲菲，张明秀，李超，刘小楠. 2014.03.26. 一种改善犬皮肤与毛发健康状况的犬粮及其制备方法. 中国专利，ZL201210502202.7 19. 钟芳，李玥，梁蓉，黄庆荣，麻建国，徐菲菲. 2014.07.09. 一种含有薄荷油的纳米抗菌乳液及其制备方法. 中国专利，ZL201110407688.1 20. 李玥，钟芳，徐菲菲. 2014.09.24. 一种采用酸热处理制备抗性淀粉的方法. 中国专利，ZL 201210518620.5 21. 钟芳，李玥，徐菲菲，王庆卫，安东尼奥·约翰斯. 2016.03.23. 一种以壳聚糖-三聚磷酸钠纳米粒子作为基质的可食用性膜及其制备方法.申请号201310204278.6 22. 吴华，钟芳，李玥，徐菲菲，殷春燕，陈茂深，袁玲. 2016.04.05.一种含有唾液酸和DHA的微胶囊及其制备方法.申请号201410305770.7 23. 吴华，钟芳，李玥，徐菲菲，殷春燕，陈茂深，袁玲. 2016.05.05.一种结晶方式从燕窝中提取唾液酸的方法.申请号201410307763.0 24. 钟芳，李玥，徐菲菲，刘飞，梁蓉，麻建国. 2016.08.02. 一种具有持续抗氧化功能的可食用膜及其制备方法以及应用. 申请号201410371371.0 25. 吴华，钟芳，李玥，徐菲菲，陈茂深，殷春燕，袁玲. 2016.09.14. 一种无添加燕窝凝胶食品的制作方法. 申请号201410523178.4 26. 钟芳，史永辉，李玥，张德超，徐菲菲，田伟，彭田慧，孙爱平. 2016.10.18. 一种稳定的樱桃李果汁及其制备方法.申请号201210280833.9 27. 李玥，钟芳，徐菲菲，王芳. 2017.03.15. 一种以B型淀粉作为载体包载客体分子的方法、产物及应用. 申请号201510115625.7 28. 杜大雪，杜晓辉，李强，刘飞，钟芳. 2017.05.31. 一种天然肠衣脉冲强光杀菌方法. 申请号201510386579.4 29. 杜大雪，杜晓辉，李强，刘飞，钟芳. 2017.05.31. 一种高效去除原肠内容物的方法. 申请号201510386156.2 正在申请专利22项： 1. Wally Yokoyama, Charles F. Shoemaker, Fang Zhong, Blood cholesterol reduction by plant polymer, 美国专利 2. 李玥，钟芳，王海洋.一种O/W型碳链长＜15的脂溶性营养素的微乳模型及其制备方法.申请号201210005567.9 3. 李玥，钟芳，马菲菲，徐菲菲.一种棕榈仁油粉末油脂的制备方法.申请号201210251265.X 4. 钟芳，李玥，徐菲菲，李超，张明秀，刘小楠. 一种固态粉末状犬粮香味剂的制备方法.申请号201210502122.1 5. 钟芳，李玥，徐菲菲，刘飞，梁蓉，麻建国. 一种新型壳聚糖纳米粒及其制备方法. 申请号201410370704.8 6. 钟芳，周志磊，梁蓉，李玥，徐菲菲，王一涵，陈羚. 一种长循环脂质体及其制备方法和应用. 申请号2015101382027 7. 钟芳，周志磊，梁蓉，李玥，徐菲菲，王一涵，陈羚. 一种热敏脂质体及其制备方法和应用. 申请号2015101367864 8. 杜大雪，杜晓辉，李强，刘飞，钟芳. 一种天然肠衣润滑剂及其制备方法. 申请号201510386775.1 9. 李玥，钟芳，刘微，朱松. 一种基于拉曼光谱法快速检测食用油脂氧化进程的方法. 申请号201610879659.8 10. 李玥，钟芳，刘微，朱松. 一种基于表面增强拉曼光谱检测油脂痕量氧化的方法. 申请号201610880303.6 11. 钟芳，刘欢，徐菲菲，胡露露. 一种提高巧克力中益生菌存活率的方法及巧克力产品. 申请号201610970205.1 12. 陈茂深，钟芳，袁玲，徐菲菲，吴华，李远，马其清. 一种唾液酸及其制备方法、用途. 申请号201610626546.7 13. 杜大雪，杜晓辉，李强，刘飞，钟芳. 一种胶原肠衣微波热风联合处理的方法. 申请号201710724843.X 14. 杜大雪，杜晓辉，李强，刘飞，钟芳. 一种羊皮胶原肠衣的制备方法. 申请号201710724152.X 15. 杜大雪，杜晓辉，李强，刘飞，钟芳. 一种高肉粘性胶原肠衣的制备方法及高肉粘性胶原肠衣. 申请号201710724145.X 16. 梁蓉，钟芳，陈羚，李玥，徐菲菲. 一种利用多孔淀粉吸附脂质体温控释放香精香料的方法. 中国专利，ZL201711370101.8 17. 陈茂深，钟芳，徐菲菲，刘飞，李玥. 一种碎牛皮制作牛皮咬胶的方法及其产品. 中国专利，201810190719.4 18. 陈茂深，钟芳，徐菲菲，刘飞，李玥. 一种碎牛皮制作富含牛皮颗粒咬胶的方法及其产品. 中国专利，201810190753.1 19. 钟芳，李玥，刘微，徐菲菲，陈茂深，梁蓉. 一种改性辛烯基琥珀酸淀粉酯的制备方法. 中国专利，201810220206.3 20. 李玥，钟芳，刘微，徐菲菲，陈茂深，梁蓉. 一种双酶酶促水解辛烯基琥珀酸酐改性淀粉酯的制备方法. 中国专利，201810220585.6 21. 李玥，钟芳，杨翠红，陈茂深，徐菲菲. 一种抗消化玉米淀粉-乳清分离蛋白复合物的制备方法及其产品.中国专利，2018105103799 22. 李玥，钟芳，杨翠红，陈茂深，徐菲菲. 一种抗消化高营养的淀粉-蛋白复合物的制备方法. 中国专利，201810777450.X