占福朝

副教授硕士生导师

个人信息

所在单位：食品科技学院
学历：博士研究生毕业
学位：工学博士学位
办公地点：南京农业大学滨江校区食品科学技术学院

联系方式

邮箱：fuchaofood@njau.edu.cn

研究方向

食品胶体营养学、食品组分组装行为及机制、营养素稳态化及递送等

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

Fuchao Zhan, Xiaorui Zhou, Ying Jiang, Jing Li, Bin Li*.From an oil with“antifoaming” properties to stabilization for foam: A novel approach for establishing a long-term stable foam system,Food Hydrocolloids,2023,
Fuchao Zhan, Mahmoud Youssef, Bakht Ramin Shah, Jing Li, Bin Li*.Overview of foam system: Natural material-based foam, stabilization, characterization, and applications.,Food Hydrocolloids,2022,
Fuchao Zhan, Mahmoud Youssef, Jing Li, Bin Li*.Beyond particle stabilization of emulsions and foams: Proteins in liquid-liquid and liquid-gas interfaces,Advances in Colloid and Interface Science,2022,
Fuchao Zhan, Xiangxing Yan, Jing Li, Feng Sheng, Bin Li*.Encapsulation of tangeretin in PVA/PAA crosslinking electrospun fibers by emulsion-electrospinning: morphology characterization, slow-release, and antioxidant activity assessment,Food Chemistry,2021,
Fuchao Zhan, Jing Li, Mahmoud Youssef, Bin Li*.Enhancement of foam stability parallel with foamability of the foam stabilized by sodium caseinate-based complex: Octenyl succinate starch acting a dual role,Food Hydrocolloids,2021,
Fuchao Zhan#, Shuang Ding#, Wenya Xie, Xiao Zhu, Jiangnan Hu, Jun Gao, Bin Li, Yijie Chen*.Towards understanding the interaction of β-lactoglobulin with capsaicin: Multi-spectroscopic, thermodynamic, molecular docking and molecular dynamics simulation approaches,Food Hydrocolloids,2020,
Fuchao Zhan, Yijie Chen, Jiangnan Hu, Mahmoud Youssef, Ali Korin, Jing Li, Bin Li*.Combining surface dilatational rheology and quantitative proteomics as a tool for understanding microstructures of air/water interfaces stabilized by sodium caseinate/tannic acid complex,Food Hydrocolloids,2020,
Fuchao Zhan, Xiangxing Yan, Feng Sheng*, Bin Li*.Facile in situ synthesis of silver nanoparticles on tannic acid/zein electrospun membranes and their antibacterial, catalytic and antioxidation activity,Food Chemistry,2020,
Fuchao Zhan, Jing Li, Minqi Shi, Di Wu, Bin Li*.Foaming properties and linear and nonlinear surface dilatational rheology of sodium caseinate, tannin acid, and octenyl succinate starch ternary complex,Journal of Agricultural and Food Chemistry,2019,
Fuchao Zhan, Jing Li, Yuntao Wang, Minqi Shi, Bin Li*, Feng Sheng*.Bulk, Foam, and Interfacial Properties of Tannic Acid/Sodium Caseinate Nanocomplexes,Journal of Agricultural and Food Chemistry,2018,

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