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部分代表性论文如下：
1. Haozhe Wei, Fei Liu, Bor-Sen Chiou, Nugraha Edhi Suyatma, Huanying Zhao, Zhen Lv, Fang Zhong, Maoshen chen*. Enhancing wet strength of konjac glucomannan/calcium alginate films via deacetylation. Food Hydrocolloids, 2026, 172:111890.
2. Sicong Fang, Xiaochen Huang, John Nsor-Atindana, Ling Chen, Feifei Xu, Fei Liu, Maoshen Chen*, Fang Zhong. Investigating critical determinants governing hydration characteristics of konjac glucomannan. Food Hydrocolloids, 2026, 172:111986.
3. Wanghui Li, Feifei Xu, Fei Liu, Qunyan Fan, Baozhong Guo, Xuncai Liu*, Maoshen Chen*, Fang Zhong. Identification, screening and transepithelial transport of ACE inhibitory peptides derived from gastrointestinal digested edible bird's nest. Food Bioscience. 2025. 69:106961.
4. Diandian Liu, Feifei Xu, Fei Liu, Kingsley George Masamba, Maoshen Chen* Fang Zhong. A comparative study of crude and refined tara gum in terms of structural parameters and rheological properties. Food Hydrocolloids. 2025, 162:110986.
5. Xiaochen Huang, Feifei Xu, Fei Liu, Kingsley George Masamba, Maoshen Chen* Fang Zhong. Influence of hydration characteristics of konjac glucomannan on the in vitro dynamic digestion of rice. Food Hydrocolloids. 2025, 162:110968.
6. Ling Chen, Mengdi Zhao, Fei Liu, Yixun Xia, Maoshen Chen*. From fat crystals to creamy texture: Unraveling the role of fatty acid composition in ice cream stability and quality. Food Chemistry. 2025, 467: 142239.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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.
12. 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.
13. 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.
14. 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.
15. 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.
16. 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.
17. 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.
18. 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.
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