Editor Profile
Dr. Fanglei Zou
Researcher
Present
College of Engineering, China Agricultural University
Beijing
China
Dr. Zou's research primarily focuses on the development and application of emerging technologies for ensuring the safety of agricultural products, as well as the discovery of bioactive components in plants that enhance human health. Specifically, his research includes the development of intelligent food packaging technologies for freshness evaluation and on-demand preservation, the development of nanocarriers for the delivery of bioactive ingredients, elucidating the molecular mechanisms behind quality changes in food during storage and transportation, developing predictive models for agricultural product quality and shelf life, and the discovery and characterization of plant antimicrobial peptides. His work aims to explore new connections between food science and human health.
- Cold Plasma Technology
- Food Quality Control
- Active and Intelligent Packaging
- Nanocarriers
- Multimodal Sensor Fusion
- Deep Learning
- Zou, F., Yang, M., Wu, J., Wang, L., Wang, H. The potential of plasma-activated water in safe and sustainable food production: A comprehensive review of recent advances and future trends. Critical Reviews in Food Science and Nutrition (Mar. 2025), 2024.
- Zou, F., Yang, M., Wu, J., Wang, W., Wang, H. Chemical Engineering Journal (Dec. 2025), 2025.
- Zou, F., Yang, M., Wu, J., Wang, W., Wang, H. Pulsed cold plasma-tailored high-amylose starch/PVA films embedded with anthocyanins: biodegradable, antioxidative and pH-responsive intelligent packaging. Innovative Food Science and Emerging Technologies (Dec. 2025), 2025.
- Zou, F., Yang, M., Wu, J., Wang, L., Wang, H. The assessment of the effects of plasma-activated water and cyclodextrin glycosyltransferase modification on the extrusion process of potato starch. Food Chemistry (Dec. 2024), 2024.
- Zuo, Y., Zou, F., Yang, M., Xu, G., Wu, J., Wang, L., Wang, H. Effects of plasma-activated water combined with ultrasonic treatment of corn starch on structural, thermal, physicochemical, functional, and pasting properties. Ultrasonics Sonochemistry 108 (June 2024), p.106963, 2024.
- Zou, F., Shinali, T.S., Yang, M., Xu, G., Wu, J., Wang, L., Wang, H. Incorporation of ascorbic acid in chitosan-based coating combined with plasma-activated water: A technology for quality preservation of red grapes after simulated transportation. International Journal of Biological Macromolecules 270 (May 2024), p.132366, 2024.
- Zou, F., Tan, C., Chang, Z., Shinali, T.S., Zhang, B., Zhang, L., Han, Z., Wu, W., Shang, N. New strategy for improving postharvest quality of cherry tomatoes: Synergy of plasma-activated water and Welsh onion leaf protein extracts. Food Control 164 (May 2024), p.110592, 2024.
- Zou, F., Tan, C., Shinali, T.S., Zhang, B., Zhang, L., Han, Z., Shang, N. Plant antimicrobial peptides: a comprehensive review of their classification, production, mode of action, functions, applications, and challenges. Food & Function 14 (Apr. 2023), pp.5492–5515, 2023.
- Zou, F., Zuo, Y., Tan, C., Yang, M., Wang, L., Wang, H. Structural, physicochemical, functional, and digestive properties of corn flour modified by plasma-activated water combined with hydrothermal treatments. LWT 210 (Oct. 2024), p.116858, 2024.
- Zou, F., Tan, C., Zhang, B., Wu, W., Shang, N. The Valorization of Banana By-Products: Nutritional Composition, Bioactivities, Applications, and Future Development. Foods 11 (Oct. 2022), p.3170, 2022.
- Hao, H., Zou, F., Duan, E., Lei, X., Wang, L., Wang, H. Insights into the molecular mechanisms of lipid transformation in sturgeon fillets: Interplay between specific spoilage and dominant bacteria. Agriculture-basel 15 (Feb. 2025), p.225, 2025.
- Tan, C., Zhang, S., Zou, F., Gao, B., Li, Y., Li, P., Shang, N. Research on Broiler Mortality Identification Methods Based on Video and Broiler Historical Movement. Food Chemistry: X 23 (Aug. 2024), p.101714, 2024.
