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部分代表性论文如下：
1、Fei Liu, Kaidi Zhu, Yuxin Ma, Zhe Yu, Bor-Sen Chiou, Mengwei Jia, Maoshen Chen*, Fang Zhong. Collagen films with improved wet state mechanical properties by mineralization. Food Hydrocolloids. 2023, 139:108579. （SCI一区，IF 11.504）
2、Fei Liu, Chunhua Yu, Shiliang Guo, Bor-Sen Chiou, Mengwei Jia, Feifei Xu, Maoshen Chen*, Fang Zhong. Extending shelf life of chilled pork meat by cinnamaldehyde nano emulsion at non-contact mode. Food Packaging and Shelf Life, 2023, 37:101067. （SCI一区，IF 8.000）
3、Yongkai Yuan, Ming Yin, Qixiao Zhai, Maoshen Chen*. The encapsulation strategy to improve the survival of probiotics for food application: From rough multicellular to single-cell surface engineering and microbial mediation. Critical Reviews in Food Science and Nutrition, 2022, 2126818. （SCI一区，IF 11.208）
4、Liping Guo, H. Douglas Goff, Maoshen Chen, Fang Zhong*. The hydration rate of konjac glucomannan after consumption affects its in vivo glycemic response and appetite sensation and in vitro digestion characteristics [J]. Food Hydrocolloids. 2022, 122:107102.（SCI一区，IF 11.504）
5、Maoshen Chen*, Feifei Xu, John Nsor-Atindana, Xuemei Chen, Fei Liu, Jiale Wu, Fang Zhong. High protein and high oil emulsions: Phase diagram, stability and interfacial adsorption. LWT - Food Science and Technology, 2022, 153:112464. （SCI二区，IF 6.056）
6、Liping Guo, Wallace Yokoyama, Maoshen Chen, Fang Zhong*. Konjac glucomannan molecular and rheological properties that delay gastric emptying and improve the regulation of appetite[J]. Food Hydrocolloids. 2021, 120:106894.（SCI一区，IF 11.504）
7、Liping Guo, Wallace Yokoyama, Ling Chen, Fei Liu, Maoshen Chen**, Fang Zhong*. Characterization and physicochemical properties analysis of konjac glucomannan: Implications for structure-properties relationships[J]. Food Hydrocolloids, 2021, 120:106818. （SCI一区，IF 11.504）
8、 Maoshen Chen, Liping Guo, John Nsor-Atindana, H. Douglas Goff, Wenxi Zhang, Jian Mao, Fang Zhong*. The effect of viscous soluble dietary fiber on nutrient digestion and metabolic responses Ⅰ: In vitro digestion process [J]. Food Hydrocolloids, 2020,107:105971. （SCI一区，IF 11.504）
9、 Maoshen Chen, Liping Guo, John Nsor-Atindana, H. Douglas Goff, Wenxi Zhang, Fang Zhong*. The effect of viscous soluble dietary fiber on nutrient digestion and metabolic responses Ⅱ: In vivo digestion process [J]. Food Hydrocolloids, 2020,107:105908. （SCI一区，IF 11.504）
10、Liping Guo, H. Douglas Goff, Feifei Xu, Fei Liu, Jianguo Ma, Maoshen Chen*, Fang Zhong. The effect of sodium alginate on nutrient digestion and metabolic responses during both in vitro and in vivo digestion process [J]. Food Hydrocolloids, 2020, 107:105304. （SCI一区，IF 11.504）
11、Ming Yin, Shengjie Shao, Zhilei Zhou, Maoshen Chen*, Fang Zhong, Yue Li. Characterization of the Key Aroma Compounds in Dog Foods by Gas Chromatography–Mass Spectrometry, Acceptance Test, and Preference Test [J]. Journal of Agricultural and Food Chemistry, 2020, 68: 9195–9204. （SCI一区，IF 5.895）
12、Maoshen Chen， Juhui Lu，Fei Liu，John Nsor-Atindana, Feifei Xu，H Douglas Goff， Jianguo Ma，Fang Zhong*. Study on the emulsifying stability and interfacial adsorption of pea proteins [J]. Food Hydrocolloids, 2019, 88: 247-255. （SCI一区，IF 11.504）（高被引）
13 Maoshen Chen, Fei Liu, Bor-Sen Chiou, HafizRizwan Sharif, Jian Xu, Fang Zhong*. Characterization of film-forming solutions and films incorporating free and nanoencapsulated teapolyphenol prepared by gelatins with different Bloom values [J]. Food Hydrocolloids, 2017, 72:381-388. （SCI一区，IF 11.504）
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