Donglu Fang

The antioxidant and antimicrobial activities of different phenolic acids grafted onto chitosan

Yueying Wang, Minhao Xie, Gaoxing Ma et al. · Carbohydrate Polymers · 2019 · 173 citations

Polyphenolics, Natural Polymer, Antimicrobial Activities +3

Oregano essential oil/β-cyclodextrin inclusion compound polylactic acid/polycaprolactone electrospun nanofibers for active food packaging

Chong Shi, Aying Zhou, Donglu Fang et al. · Chemical Engineering Journal · 2022 · 168 citations

Nanofiber, Food Packaging, Engineering +7

Characterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques

Hui Hou, Chang Liu, Xiaoshuo Lu et al. · LWT · 2021 · 124 citations

Food Chemistry, Shiitake Mushrooms, Electronic Tongue +13

Effect of nanocomposite-based packaging on storage stability of mushrooms (Flammulina velutipes)

Donglu Fang, Wenjian Yang, Benard Muinde Kimatu et al. · Innovative Food Science & Emerging Technologies · 2015 · 108 citations

Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems

Juan Gao, Donglu Fang, Benard Muinde Kimatu et al. · Food Chemistry · 2021 · 106 citations

Food Chemistry, Umami Taste Substances, Health Sciences +5