冯敏｜重庆工商大学｜学者主页

2026

Stimulus-responsive 4D printed coaxial core-shell gels: Synergistic regulation of color and flavor

Min Feng, Min Zhang, B. Bhandari, Dongcui Fan

Food Hydrocolloids

DOI

2025

茯苓对小鼠肠道菌群的影响

冯敏，孙凡中，万鸣，唐晓荞，郏自明

《食品研究与开发》

2025

水质参数对普洱生茶茶汤风味成分及感官特性的影响

冯敏，樊馨，袁晓萍，柴春蓉，方梦丹，邓晓华，李斯屿，易伦朝，任达兵，王刚

《食品科学》

2025

Innovations in 3D printing of food for special medical purposes: potential applications of 4D/5D printing technology.

Min Feng, Min Zhang, B. Bhandari

Current Opinion in Biotechnology

DOI

2025

Enhancing color and bioactive retention during purple eggplant drying via sonicated pretreatments and optimized blanching

Nida Kanwal, Min Zhang, Min Feng, Arun S. Mujumdar, Li-Qun Lu

Drying Technology

DOI

2025

Artificial intelligence-based multi-objective optimization in fruit and vegetable drying systems: A comprehensive review.

Yujuan Zhong, Min Zhang, Min Feng, G. Semenov, Dong-Xing Yu

Food Research International

DOI

2025

Enhancing the stability of quercetin by loading into dual-layered hydrogel-emulsion gel using coaxial 3D food printing

Min Feng, Min Zhang, Arun S. Mujumdar, Chun-Li Li, Jia-Cong Lin

Innovative Food Science & Emerging Technologies

DOI

2025

Special issue for the 23rd International Drying Symposium (IDS 2024)

Min Zhang, Arun S. Mujumdar, Min Feng

Drying Technology

DOI

2024

Novel strategies for enhancing quality stability of edible flower during processing using efficient physical fields: A review.

Min Feng, Min Zhang, Benu Adhikari, Lu Chang

Food Chemistry

DOI

2024

Influence of components interaction in recombined food gels on 3D printing: A comprehensive review

Min Feng, Min Zhang, A. Mujumdar, Zhi-Mei Guo

Food Hydrocolloids

DOI

2024

Utilizing 3D printing to create sustainable novel food products with innovative ingredients

Min Feng, Min Zhang, B. Bhandari, Chun-Li Li, Arun S. Mujumdar

Innovative Food Science & Emerging Technologies

DOI

2023

新鲜乌天麻浓缩汤料加工工艺

高瑞萍，冯敏，王福强，吴振，李守宝

《食品工业》

2021

茯苓改善小鼠学习记忆功能作用的研究

冯敏，郏自明，万鸣，樊柏林，唐晓荞，程文华，孙凡中

《食品研究与开发》

2020

“食品工艺学”课程混合式教学研究与实践

周文斌，常海军，朱建飞，谢娜娜，尤琳烽，吴丽，冯敏

《农产品加工》

DOI

2020

果胶-壳聚糖聚合物用于制备结肠靶向空心胶囊的工艺研究

吴丽，冯敏，尤琳烽

《食品与发酵工业》

DOI

2019

“食品安全与品质控制”课程“体验实践”教学模式改革探索

冯敏，李鑫，王星敏，常海军，尤琳烽，谭彩荷

《农产品加工》

DOI

2019

财经类高校食品科学与工程专业人才培养模式改革与实践——以重庆工商大学为例

常海军，冯敏，朱建飞，尤琳烽，周文斌，唐春红

《农产品加工》

DOI

2019

开设指导性课程提高食品专业本科毕业论文质量

谢娜娜，唐春红，尤琳烽，冯敏

《农产品加工》

DOI

2017

浅谈食品工程课程教学改革

冯敏，常海军，唐春红

《教育教学论坛》

2017

浅议食品科学与工程实践教学改革

冯敏，朱建飞，尤琳烽

《教育教学论坛》

2005

山楂果的贮藏保鲜

冯敏

《农产品加工》

2005

焙烤食品货架期的影响因素和延长措施

冯敏，张保顺，黄明，袁先铃

《粮油食品科技》

2004

辅助降糖食品的研究现状

冯敏，袁先铃

《中国食物与营养》

冯敏

精选作品

期刊论文

Stimulus-responsive 4D printed coaxial core-shell gels: Synergistic regulation of color and flavor

茯苓对小鼠肠道菌群的影响

水质参数对普洱生茶茶汤风味成分及感官特性的影响

Innovations in 3D printing of food for special medical purposes: potential applications of 4D/5D printing technology.

Enhancing color and bioactive retention during purple eggplant drying via sonicated pretreatments and optimized blanching

Artificial intelligence-based multi-objective optimization in fruit and vegetable drying systems: A comprehensive review.

Enhancing the stability of quercetin by loading into dual-layered hydrogel-emulsion gel using coaxial 3D food printing

Special issue for the 23rd International Drying Symposium (IDS 2024)

Novel strategies for enhancing quality stability of edible flower during processing using efficient physical fields: A review.

Influence of components interaction in recombined food gels on 3D printing: A comprehensive review

Utilizing 3D printing to create sustainable novel food products with innovative ingredients

新鲜乌天麻浓缩汤料加工工艺

茯苓改善小鼠学习记忆功能作用的研究

“食品工艺学”课程混合式教学研究与实践

果胶-壳聚糖聚合物用于制备结肠靶向空心胶囊的工艺研究

“食品安全与品质控制”课程“体验实践”教学模式改革探索

财经类高校食品科学与工程专业人才培养模式改革与实践——以重庆工商大学为例

开设指导性课程提高食品专业本科毕业论文质量

浅谈食品工程课程教学改革

浅议食品科学与工程实践教学改革

山楂果的贮藏保鲜

焙烤食品货架期的影响因素和延长措施

辅助降糖食品的研究现状

研究方向