Fang Zhong | IUFoST | Galoá Proceedings

School of Food Science, Jiangnan University

Fang Zhong

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Improving the stability and bioaccessibility of β-carotene through oil-in-water nanoemulsions stabilized by modified starch
Nanotechnology

Fang Zhong ¹

¹ School of Food Science, Jiangnan University

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43097
Properties of chitosan microencapsulated orange oil
Food Processing

Yue Li ¹ ; Fang Zhong ² ; Dong Wei

¹ School of Food Science and Technology ;

² School of Food Science, Jiangnan University

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42193

Co-authors (2)