Fanbin Kong, Ph.D.
Affiliations: | 2007 | Washington State University, Pullman, WA, United States |
Area:
Food Science and Technology AgricultureGoogle:
"Fanbin Kong"Parents
Sign in to add mentor| Juming Tang | grad student | 2007 | WSU | |
| (Kinetics of salmon (Oncorhynchus gorbuscha) quality changes during thermal processing.) | ||||
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Publications
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| Zhu L, Zhang Y, Wu G, et al. (2020) Characteristics of pasting properties and morphology changes of rice starch and flour under different heating modes. International Journal of Biological Macromolecules |
| Dag D, Singh RK, Kong F. (2020) Developments in Radio Frequency Pasteurization of Food Powders Food Reviews International. 1-18 |
| Lau SK, Dag D, Ozturk S, et al. (2020) A comparison between the open-ended coaxial probe method and the parallel plate method for measuring the dielectric properties of low-moisture foods Lwt - Food Science and Technology. 130: 109719 |
| Ozturk S, Kong F, Singh RK. (2020) Evaluation of Enterococcus faecium NRRL B-2354 as a potential surrogate of Salmonella in packaged paprika, white pepper and cumin powder during radio frequency heating Food Control. 108: 106833 |
| Tan J, Martini S, Wang Y, et al. (2019) Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing. Journal of Food Science |
| Li Y, Fortner L, Kong F. (2019) Development of a Gastric Simulation Model (GSM) incorporating gastric geometry and peristalsis for food digestion study. Food Research International (Ottawa, Ont.). 125: 108598 |
| Liu L, Kong F. (2019) In vitro investigation of the influence of nano-cellulose on starch and milk digestion and mineral adsorption. International Journal of Biological Macromolecules |
| Liu L, Kerr WL, Kong F. (2019) Characterization of lipid emulsions during in vitro digestion in the presence of three types of nanocellulose. Journal of Colloid and Interface Science. 545: 317-329 |
| Liu L, Kong F. (2019) Influence of nanocellulose on in vitro digestion of whey protein isolate. Carbohydrate Polymers. 210: 399-411 |
| Ozturk S, Liu S, Xu J, et al. (2019) Inactivation of Salmonella Enteritidis and Enterococcus faecium NRRL B-2354 in corn flour by radio frequency heating with subsequent freezing Lwt - Food Science and Technology. 111: 782-789 |