代表作/ Representative works
(1) Fanghui Fan; Yrjö H. Roos*; Glass Transition-Associated Structural Relaxations and Applications of Relaxation Times in Amorphous Food Solids: a Review, Food Engineering Reviews, 2017, 9: 257-270.
(2) Fanghui Fan; Yrjö H. Roos*; Structural relaxations of amorphous lactose and lactose-whey protein mixtures, Journal of Food Engineering, 2016, 173( 0): 105-115.
(3) Fanghui Fan; Tian Mou; Bambang Nurhadi; Yrjö H. Roos*; Water sorption-induced crystallization, structural relaxations and strength analysis of relaxation times in amorphous lactose/whey protein systems, Journal of Food Engineering, 2016, 196: 150-158.
(4) Wenli Liu; Yrjö H. Roos; Fanghui Fan*; Physicochemical properties and relaxation time in strength analysis of amorphous poly (vinyl-pyrrolidone) and maltodextrin: Effects of water, molecular weight, and lactose addition, Journal of Food Engineering, 2018, 226: 82-95.
(5) Fanghui Fan*; Yrjö H. Roos; Physicochemical properties, structural transformation, and relaxation time in strength analysis for honey powder models, Food Research International, 2019, 122: 137-148.
其它论文/Other Publications
(1) Yaowen Wu; Haoxuan Ye; Fanghui Fan*. Nonenzymatic Browning of Amorphous Maltose/Whey Protein Isolates Matrix: Effects of Water Sorption and Molecular Mobility. Foods, 2022, 11(14), 2128.
(2) Tingting Cui; Yaowen Wu; Fanghui Fan*. Physicochemical properties and Strength analysis of vitreous encapsulated solids for the safe delivery of β-Carotene. Food Research International, 151, 2022, 110877.
(3) Fanghui Fan*; Shen Li; Wanling Huang; Junzhou Ding*. Structural characterization and fluidness analysis of lactose/whey protein isolate composite hydrocolloids as printing materials for 3D printing. Food Research International, 2022, 152, 110908.
(4) 范方辉*; 崔婷婷; 伍耀文. 小分子糖时-空特征及在高糖食品加工保藏中应用的研究进展, 食品工业科技, 2021.
(5) Yaowen Wu; Tian Mou; Keying Ma; Fanghui Fan*. Color-based clustering algorithm as a novel image analytical method for characterizing maltose crystallinity in amorphous food models. Food Research International, 2021, 144, 110367.
(6) Yaowen Wu; Wanling Huang; Tingting Cui; Fanghui Fan*; Crystallization and strength analysis of amorphous maltose and maltose/whey protein isolate mixtures, Journal of the Science of Food and Agriculture, 2020.
(7) Fanghui Fan; Pengyu Xiang; Liqing Zhao*; Vibrational spectra analysis of amorphous lactose in structural transformation: Water/temperature plasticization, crystal formation, and molecular mobility, Food Chemistry, 2020, 341: 128215.
(8) Fanghui Fan; Yrjö H. Roos*; Structural strength and crystallization of amorphous lactose in food model solids at various water activities, Innovative Food Science and Emerging Technologies, 2016, 40: 27-34.
(9) Fanghui Fan; Yrjö H. Roos*; Crystallization and structural relaxation times in structural strength analysis of amorphous sugar/whey protein systems, Food Hydrocolloids, 2016, 60(0): 85-97.
(10) Fanghui Fan; Yrjö H. Roos*; Structural strength and crystallization in amorphous food models at low water activities, 29th EFFoST International Conference, 雅典，希腊, 2015-11-10至2015-11-12.
(11) Fanghui Fan; Yrjö H. Roos*; X-ray diffraction analysis of lactose crystallization in freeze-dried lactose–whey protein systems, Food Research International, 2015, 67: 1-11.
(12) 黄明泉*; 刘廷竹; 范方辉; 孙宝国; 田红玉; 食品中氯丙醇酯的研究进展, 食品安全质量检测学报, 2014, 12: 3962-3970.
(13) F.H. Fan; Q. Ma; J. Ge; Q.Y. Peng; William W. Riley; S.Z. Tang*; Predic tion of texture characteristics from extrusion food surface images using a computer vision system and artificial neural networks, Journal of Food Engineering, 2013, 118: 426-433.
(14) 范方辉; 陈翠桃; 卓鹏飞; 张永慧; 陈静; 唐书泽*; 基于小鼠饥饿模型筛选应急食品基础配方, 食品科技, 2013, 07: 47-52.
(15) 刘以娟; 范方辉; 王芳兵; 唐书泽*; 葡萄籽提取物体外抗氧化活性的研究, 食品工业科技, 2012, 18: 143-146.
申请专利/Patent
范方辉; 崔婷婷; 一种应急食品及其配方制备方法, 2021-2-26, 中国, 202110217723.7.
范方辉; 叶皓炫; 李舒; 一种方便米粉及其冻干制备工艺, 2022-6-16,中国, 202210679355.2.
牟天; 林跃杰; 范方辉; 高毅; 一种基于图像特征提取的PET图像和谐化方法, 2022-7-28, 中国, 202210897617.2.
会议报告/Conferences:
(1) Fan. F. Glass Transition, Crystallization, and Strength Analysis of Water in Food Systems. Food & Beverage [Oral]. Webinar, August 2020.
(2) Huang, W., & Fan F*. Strength Analysis of Amorphous Water and Lactose Containing Water Solutions [Oral]. IFT20, Webinar, July 2020
(3) 范方辉. 非晶态食品“软特征”精确调控在新型功能因子运载体结构设计中的应用, 第四届中国食品科学青年论坛[Invited Speaker], 北京, 2019.09.
(4) 范方辉. 小分子糖Tg附近分子流动控制在玻璃化含糖食品加工保藏中的新应用, 第四届食品科学与人类健康国际研讨会[Invited Speaker], 杭州, 2019.08.
(5) Xiang, P., & Fan, F*. Raman spectra analysis of lactose in the glass and crystalline state at various water activities using 2-D covariance spectrum method [ORAL]. 32nd The European Federation of Food Science & Technology (EFFoST) International Conference, Nantes, France, 06-08 November 2018
(6) Fan, F., & Roos, YH. Innovative Uses of Relaxation Times in Formulation and Design for Honey Powder Structure and Stability at Various Water Activities. [ORAL]. 31st The European Federation of Food Science & Technology (EFFoST) International Conference, Sitges, Spain, 12-16 November 2017
(7) Fan, F. Structural Relaxation Times in Food Structural Engineering. [ePoster]. IFT17, Las Vegas, 25-28 June 2017
(8) Fan, F. Innovative Uses of Relaxation Times in Formulation and Design for Amorphous Food Solids Structure and Stability. [ORAL]. EFFoST 11th PhD-Work Shop, Singen, Germany, 28-29 April 2017
(9) Roos, YH., Fan, F., & Nurhadi, B. Food Stability Analysis Using Dynamic Dewpoint Isotherms. [ORAL in WEBINAR]. METER FOOD Webinar – Simplify Your Approach to Product Stability Analysis in Powders, 12 February 2017.
(10) Fan, F. Food structure engineering and its relevant applications of food solids. [ORAL]. International Forum for Academic and Elites, Guangzhou, P. R. China, 18-20 December 2016
(11) Fan, F., & Roos, YH. Structural Relaxations, Strength Analysis and Crystallization of Amorphous Lactose/PolyvinylPyrrolidone Mixtures. [POSTER]. Conference of Food Engineering (COFE), Columbus, Ohio State University, USA, 12-14 September 2016
(12) Fan, F., & Roos, YH. Water-Induced Relaxation in Amorphous Food Solids: Water Sorption Isotherms, Crystallization and Structural Strength. [ORAL]. International Symposium On the Properties Of Water (ISOPOW XIII), Lausanne, Switzerland, 26-29 June 2016
(13) Fan, F., & Roos, YH. Strength and lactose crystallinity. [Invited Speaker]. Formulation and Design for Food Structure and Stability, Cork, Ireland, 24 June 2016
(14) Fan, F., & Roos, YH. Structural Strength and Crystallization in Amorphous Food Models at Low Water Activities. [ORAL]. 29th The European Federation of Food Science & Technology (EFFoST) International Conference, Athens, Greece, 10-12 November 2015
(15) Fan, F., & Roos, YH. X-Ray diffraction and dynamic-mechanical analysis of freeze-dried lactose/trehalose-whey protein systems. [POSTER]. 12th International Congress on Engineering and Food, Quebec City, Canada, 14-18 June 2015
