| Reduction strategies for polycyclic aromatic hydrocarbons in processed foods Z Wang, K Ng, RD Warner, R Stockmann, Z Fang Comprehensive Reviews in Food Science and Food Safety 21 (2), 1598-1626, 2022 | 41 | 2022 |
| Application of cellulose‐and chitosan‐based edible coatings for quality and safety of deep‐fried foods Z Wang, K Ng, RD Warner, R Stockmann, Z Fang Comprehensive Reviews in Food Science and Food Safety 22 (2), 1418-1437, 2023 | 22 | 2023 |
| 4D printing of edible insect snacks: Color changes with external pH stimulation Z Kang, Z Wang, W Zhang, Z Fang Food Bioscience 55, 102971, 2023 | 18 | 2023 |
| Effects of chitosan nanoparticles incorporation on the physicochemical quality of cellulose coated deep-fried meatballs Z Wang, K Ng, RD Warner, R Stockmann, Z Fang Food Control 149, 109715, 2023 | 15 | 2023 |
| Effect of natural colorants on the quality attributes of pea protein-based meat patties X Zhao, Z Liang, Z Wang, P Zhang, Z Fang Food Bioscience 59, 103976, 2024 | 6 | 2024 |
| Study on glass transition of whole-grain wheat biscuit using Dynamic Vapor Sorption, Differential Scanning Calorimetry, and texture and color analysis Z Wang, S Chockchaisawasdee, J Ashton, Z Fang, CE Stathopoulos Lwt 150, 111969, 2021 | 6 | 2021 |
| Effect of chitosan nanoparticle filled methylcellulose coatings on the polycyclic aromatic hydrocarbon levels of deep-fried meatballs Z Wang, J Luo, K Ng, RD Warner, R Stockmann, Z Fang Food Control 168, 110946, 2025 | 1 | 2025 |
| Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat Patties X Shi, Z Wang, Z Fang Foods 13 (14), 2224, 2024 | 1 | 2024 |
