Fan Zhu
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Fan Zhucomputer-science Degrees
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Computational Linguistics
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Computer Science
Fan Zhu's Degrees
- PhD Computer Science Stanford University
- Masters Computer Science Stanford University
- Bachelors Computer Science Tsinghua University
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(Suggest an Edit or Addition)Fan Zhu's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Interactions between starch and phenolic compound (2015) (301)
- Composition, structure, physicochemical properties, and modifications of cassava starch. (2015) (252)
- Chemical composition and health effects of Tartary buckwheat. (2016) (186)
- Encapsulation and delivery of food ingredients using starch based systems. (2017) (167)
- Chemical constituents and health effects of sweet potato. (2016) (165)
- Starch based Pickering emulsions: Fabrication, properties, and applications (2019) (158)
- Impact of ultrasound on structure, physicochemical properties, modifications, and applications of starch (2015) (157)
- Influence of ingredients and chemical components on the quality of Chinese steamed bread. (2014) (137)
- Effect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starch (2009) (130)
- Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread. (2016) (126)
- Physicochemical properties of quinoa starch. (2016) (124)
- Relationships between amylopectin internal molecular structure and physicochemical properties of starch (2018) (107)
- Anthocyanins in cereals: Composition and health effects. (2018) (103)
- Anthocyanins, hydroxycinnamic acid derivatives, and antioxidant activity in roots of different chinese purple-fleshed sweetpotato genotypes. (2010) (100)
- Chemical composition and food uses of teff (Eragrostis tef). (2018) (94)
- Sacha inchi (Plukenetia volubilis L.): Nutritional composition, biological activity, and uses. (2018) (93)
- Buckwheat starch: Structures, properties, and applications (2016) (92)
- Quinoa starch: Structure, properties, and applications. (2018) (91)
- Plasma modification of starch. (2017) (90)
- Effect of γ-irradiation on phenolic compounds in rice grain (2010) (89)
- Structure, Physicochemical Properties, Modifications, and Uses of Sorghum Starch. (2014) (86)
- Physicochemical properties of quinoa flour as affected by starch interactions. (2017) (84)
- Physicochemical properties of sweetpotato starch (2011) (84)
- Coix: Chemical composition and health effects (2017) (83)
- Interactions between cell wall polysaccharides and polyphenols (2018) (83)
- Physicochemical properties, molecular structure, and uses of sweetpotato starch (2014) (81)
- Amylopectin internal molecular structure in relation to physical properties of sweetpotato starch (2011) (79)
- Formulation and Quality Attributes of Quinoa Food Products (2015) (77)
- Modifications of konjac glucomannan for diverse applications. (2018) (77)
- Compositions of phenolic compounds, amino acids and reducing sugars in commercial potato varieties and their effects on acrylamide formation. (2010) (76)
- Effect of ozone treatment on the quality of grain products. (2018) (73)
- Physicochemical interactions of maize starch with ferulic acid. (2016) (72)
- Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications (2020) (72)
- Comparison of major phenolic constituents and in vitro antioxidant activity of diverse Kudingcha genotypes from Ilex kudingcha, Ilex cornuta, and Ligustrum robustum. (2009) (70)
- Amylopectin molecular structure in relation to physicochemical properties of quinoa starch. (2017) (68)
- Influence of Quinoa Flour on Quality Characteristics of Cookie, Bread and Chinese Steamed Bread (2015) (68)
- Isolation, Composition, Structure, Properties, Modifications, and Uses of Yam Starch (2015) (67)
- Tannins as an alternative to antibiotics (2020) (66)
- NMR spectroscopy of starch systems (2017) (65)
- Chemical composition and health effects of maca (Lepidium meyenii). (2019) (62)
- Effect of high pressure on rheological and thermal properties of quinoa and maize starches. (2018) (61)
- Triticale: Nutritional composition and food uses. (2018) (61)
- Structures, properties, and applications of lotus starches (2017) (60)
- Starch based aerogels: Production, properties and applications (2019) (60)
- Structure, physicochemical properties, and uses of millet starch. (2014) (60)
- Evaluation of the effect of plant extracts and phenolic compounds on reduction of acrylamide in an asparagine/glucose model system by RP-HPLC-DAD (2009) (59)
- Polysaccharide based films and coatings for food packaging: Effect of added polyphenols. (2021) (59)
- Lycium barbarum polysaccharides induce apoptosis in human prostate cancer cells and inhibits prostate cancer growth in a xenograft mouse model of human prostate cancer. (2009) (57)
- High yield and cost‐effective production of poly(γ‐glutamic acid) with Bacillus subtilis (2011) (56)
- Effect of Phenolic Compounds on the Pasting and Textural Properties of Wheat Starch (2008) (56)
- Rheological and thermal properties of rice starch and rutin mixtures (2012) (54)
- Dietary antioxidant synergy in chemical and biological systems (2017) (51)
- Impact of γ-irradiation on structure, physicochemical properties, and applications of starch (2016) (49)
- Staling of Chinese steamed bread: Quantification and control (2016) (48)
- Dietary fiber polysaccharides of amaranth, buckwheat and quinoa grains: A review of chemical structure, biological functions and food uses. (2020) (46)
- Molecular structure of quinoa starch. (2017) (45)
- Barley Starch: Composition, Structure, Properties, and Modifications. (2017) (45)
- Physicochemical properties of kiwifruit starch. (2017) (44)
- Physicochemical properties of maca starch. (2017) (43)
- Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments (2010) (42)
- Structures, properties, modifications, and uses of oat starch. (2017) (42)
- Modifications of starch by electric field based techniques (2018) (41)
- Chemical and biological properties of feijoa (Acca sellowiana) (2018) (40)
- Physicochemical properties of black pepper (Piper nigrum) starch. (2018) (39)
- Structure, properties, and applications of aroid starch (2016) (37)
- Encapsulation of rutin using quinoa and maize starch nanoparticles. (2020) (37)
- Molecular structure of starches from maize mutants deficient in starch synthase III. (2013) (36)
- Antivirulence properties and related mechanisms of spice essential oils: A comprehensive review. (2020) (35)
- Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour (2019) (35)
- Starch gelatinization, retrogradation, and enzyme susceptibility of retrograded starch: Effect of amylopectin internal molecular structure. (2019) (35)
- Modification of quinoa flour functionality using ultrasound. (2019) (35)
- Gelatinization, Pasting, and Gelling Properties of Sweetpotato and Wheat Starch Blends (2011) (34)
- Effect of ultrasound on structural and physicochemical properties of sweetpotato and wheat flours. (2020) (34)
- Rheological and thermal properties in relation to molecular structure of New Zealand sweetpotato starch (2018) (33)
- A novel approach for poly‐γ‐glutamic acid production using xylose and corncob fibres hydrolysate in Bacillus subtillis HB‐1 (2014) (33)
- Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems. (2011) (33)
- Kiwifruit (Actinidia spp.): A review of chemical diversity and biological activities. (2020) (32)
- Recent advances in modifications and applications of sago starch (2019) (32)
- Rheological & 3D printing properties of potato starch composite gels (2022) (31)
- Buckwheat proteins and peptides: Biological functions and food applications (2021) (30)
- Structures of clusters in sweetpotato amylopectin. (2011) (30)
- Supramolecular structure of high hydrostatic pressure treated quinoa and maize starches (2019) (30)
- The main byproducts and metabolic flux profiling of γ-PGA-producing strain B. subtilis ZJU-7 under different pH values. (2013) (29)
- Structures, physicochemical properties, and applications of amaranth starch (2017) (29)
- Proanthocyanidins in cereals and pseudocereals (2019) (28)
- Antidiabetic dietary materials and animal models. (2016) (27)
- Comparison of physicochemical properties of oca (Oxalis tuberosa), potato, and maize starches. (2020) (27)
- Effects of Cultivation Conditions on the Production of γ-PGA with Bacillus subtilis ZJU-7 (2010) (27)
- Chemical composition and biological activity of staghorn sumac (Rhus typhina). (2017) (26)
- Physicochemical and sensory properties of fresh noodles fortified with ground linseed (Linum usitatissimum) (2019) (25)
- Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches (2016) (25)
- Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour. (2016) (25)
- Morphological, Thermal, and Rheological Properties of Starches from Maize Mutants Deficient in Starch Synthase III. (2016) (25)
- Effect of chia seed on glycemic response, texture, and sensory properties of Chinese steamed bread (2018) (24)
- Underutilized and unconventional starches: Why should we care? (2020) (21)
- Rapid identification of gallotannins from Chinese galls by matrix-assisted laser desorption/ionization time-of-flight quadrupole ion trap mass spectrometry. (2009) (21)
- Atomic force microscopy of starch systems (2017) (21)
- Characterization of modified high-amylose maize starch-α-naphthol complexes and their influence on rheological properties of wheat starch. (2013) (20)
- Physicochemical, functional and nutritional properties of kiwifruit flour (2019) (20)
- Influence of Amaranthus betacyanin pigments on the physical properties and color of wheat flours. (2008) (20)
- Tamarillo (Solanum betaceum): Chemical composition, biological properties, and product innovation (2020) (20)
- Physicochemical properties of dodecenyl succinic anhydride (DDSA) modified quinoa starch. (2019) (20)
- Structures of building blocks in clusters of sweetpotato amylopectin. (2011) (20)
- Gluten Enhances Cooking, Textural, and Sensory Properties of Oat Noodles (2011) (19)
- Structure and Physicochemical Properties of Starch (2018) (19)
- Effect of Processing on Quality Attributes of Chestnut (2016) (19)
- Properties and Food Uses of Chestnut Flour and Starch (2017) (19)
- Physicochemical properties of potato, sweet potato and quinoa starch blends (2020) (19)
- Characterization of internal structure of maize starch without amylose and amylopectin separation. (2013) (19)
- Influences of Operating Parameters on the Formation of Furan During Heating Based on Models of Polyunsaturated Fatty Acids. (2015) (19)
- Relationship between molecular structure and lamellar and crystalline structure of rice starch. (2021) (18)
- Cannabis sativa Bioactive Compounds and Their Extraction, Separation, Purification, and Identification Technologies: An Updated Review (2022) (18)
- Chemical constituents and biological properties of Pu-erh tea. (2021) (18)
- Rheological properties in relation to molecular structure of quinoa starch. (2018) (18)
- Physicochemical properties of steamed bread fortified with ground linseed ( Linum usitatissimum ) (2018) (18)
- Changes in the Composition of Methylxanthines, Polyphenols and Volatiles, and Sensory Profiles of Cocoa Beans from Sul 1 Genotype affected by Fermentation. (2020) (18)
- Comparison of molecular structure of oca (Oxalis tuberosa), potato, and maize starches. (2019) (18)
- Glycemic control in Chinese steamed bread: Strategies and opportunities (2019) (17)
- Structural and physical properties of granule stabilized starch obtained by branching enzyme treatment. (2013) (17)
- Chemical composition, health effects, and uses of water caltrop (2016) (17)
- Structure of black pepper (Piper nigrum) starch (2017) (17)
- Physicochemical properties of Maori potato starch affected by molecular structure (2019) (16)
- Physicochemical properties and bioactive compounds of different varieties of sweetpotato flour treated with high hydrostatic pressure. (2019) (16)
- Ganoderma atrum polysaccharide modulates TNF-α secretion and mRNA expression in macrophages of S-180 tumor-bearing mice (2016) (15)
- Frozen steamed breads and boiled noodles: Quality affected by ingredients and processing. (2021) (15)
- Effect of high hydrostatic pressure on physicochemical properties of quinoa flour (2019) (14)
- Synergistic interaction of sumac and raspberry mixtures in their antioxidant capacities and selective cytotoxicity against cancerous cells. (2015) (13)
- Physical properties and enzyme susceptibility of rice and high-amylose maize starch mixtures. (2013) (13)
- Textural and Sensory Attributes of Steamed Bread Fortified with High‐Amylose Maize Starch (2017) (13)
- Starch structure in developing kiwifruit. (2018) (13)
- Composition of clusters and building blocks in amylopectins from maize mutants deficient in starch synthase III. (2013) (13)
- A novel starch from lotus (Nelumbo nucifera) seeds: Composition, structure, properties and modifications (2021) (12)
- Chemical mapping analysis of compatibility in gelatin and hydroxypropyl methylcellulose blend films (2020) (12)
- Diversity in Composition of Bioactive Compounds among 26 Cocoa Genotypes. (2019) (12)
- Changes of phenolic profile and antioxidant activity during cold storage of functional flavored yogurt supplemented with mulberry pomace (2021) (11)
- Phenolic profiles, antioxidant activities, and antiproliferative activities of different mung bean (Vigna radiata) varieties from Sri Lanka (2020) (11)
- Rice starch multi-level structure and functional relationships. (2021) (11)
- Physicochemical and functional properties of sweetpotato flour. (2019) (10)
- Branching patterns in leaf starches from Arabidopsis mutants deficient in diverse starch synthases. (2015) (10)
- Structure of Arabidopsis leaf starch is markedly altered following nocturnal degradation. (2015) (10)
- Distribution of branches in whole starches from maize mutants deficient in starch synthase III. (2014) (10)
- Composition of methylxanthines, polyphenols, key odorant volatiles and minerals in 22 cocoa beans obtained from different geographic origins (2021) (10)
- Optimization of formulation and processing of Moringa oleifera and spirulina complex tablets (2016) (9)
- Effects of mulberry pomace on physicochemical and textural properties of stirred-type flavored yogurt. (2021) (8)
- Relationships between supramolecular organization and amylopectin fine structure of quinoa starch (2021) (8)
- Enzymatic formation of galactooligosaccharides in goat milk (2018) (8)
- Structure of New Zealand sweetpotato starch. (2018) (8)
- Quality attributes of bread fortified with staghorn sumac extract. (2018) (8)
- Physicochemical, rheological, and emulsification properties of nonenyl succinic anhydride (NSA) modified quinoa starch. (2021) (7)
- Characterization of polymer chain fractions of kiwifruit starch. (2018) (7)
- Intravariety Diversity of Bioactive Compounds in Trinitario Cocoa Beans with Different Degrees of Fermentation. (2019) (7)
- Physicochemical and functional properties of Maori potato flour (2020) (7)
- Structure and physicochemical properties of starch affected by dynamic pressure treatments: A review (2021) (7)
- Changes in structure and phenolic profiles during processing of steamed bread enriched with purple sweetpotato flour. (2021) (7)
- Molecular structure of Maori potato starch (2018) (6)
- Effect of konjac glucomannan on physicochemical properties of quinoa and maize starches (2019) (6)
- Antioxidant capacity of food mixtures is not correlated with their antiproliferative activity against MCF-7 breast cancer cells. (2013) (6)
- Fonio grains: Physicochemical properties, nutritional potential, and food applications. (2020) (6)
- Chemical and biological properties of cocoa beans affected by processing: a review (2021) (5)
- Ultrasound-Assisted Extraction, Identification, and Quantification of Antioxidants from ‘Jinfeng’ Kiwifruit (2022) (4)
- Comparison of microwave and conventional heating on physicochemical properties and phenolic profiles of purple sweetpotato and wheat flours (2022) (4)
- Interactions of carbohydrates with phenolic compounds (2010) (3)
- Bidirectional Estrogen-Like Effects of Genistein on Murine Experimental Autoimmune Ovarian Disease (2016) (3)
- Staghorn Sumac Reduces 5-Fluorouracil-Induced Toxicity in Normal Cells. (2015) (3)
- In-flow SAXS investigation of whey protein isolate hydrolyzed by bromelain (2021) (2)
- Unit and internal chain profiles of maca amylopectin. (2018) (2)
- [Studies on arachidonic acid production by Mortierella]. (1997) (1)
- CHAPTER 5:Starch Properties and Modification in Grains and Grain Products (2018) (1)
- Amaranth proteins and peptides: Biological properties and food uses. (2022) (1)
- Physicochemical properties and molecular structure of lotus seed starch. (2022) (1)
- Green extraction, chemical composition, and in vitro antioxidant activity of theabrownins from Kangzhuan dark tea (2022) (1)
- Properties of cheese and ground beef in the presence of staghorn sumac (2023) (0)
- Characterisation of a laccase isolated from Trametes hirsuta and its application in the oligomerisation of phenolic compounds. (2022) (0)
- Critical Reviews in Food Science and Nutrition (2018) (0)
- The earthly world and the red chambers : Qing women's self-representation and mediations with traditions in their writings on the Dream of the red chamber (2013) (0)
- Regulation on the quality of yogurt by phenolic fraction of mulberry pomace supplemented before and after fermentation (2022) (0)
- Studies of transcriptomic mechanism for sugarcane biomass production and aquaporin in pineapple (2019) (0)
- Ultrasound homogenization of milk cream at low temperature (2021) (0)
- Title: Structural and physical properties of granule stabilized starch obtained by branching enzyme (2013) (0)
- Spotlight on Starch: An Update from the Carbohydrate Division (2013) (0)
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What Schools Are Affiliated With Fan Zhu?
Fan Zhu is affiliated with the following schools:
