ICS of HZAU

Dr. Gang Fan

Education

2004 – 2010 Ph.D. Huazhong Agricultural University, Food Science, Wuhan, China

2000 – 2004 B.A. Huazhong Agricultural University, Food Science and Engineering, Wuhan, China

Professional Experience

2013 – present Associate professor, Huazhong Agricultural University

2010 – 2012 Lecturer, Huazhong Agricultural University

Program emphasis

Food science and flavor chemistry. 1) Changes of characteristic aroma compounds during food processing. 2) Biotransformation of plant essential oil and volatile compounds. 3) Health cha

• 1. Fan G, Xu X, Yu Q, Yongxia X, Yun Z, Li L, Pan SY. Volatiles of orange juice and orange wines using spontaneous and inoculated fermentations. European Food Research and Technology, 2009, 228: 849-856

• 2. Fan G, Lu W, Yao X, Zhang Y, Wang K, Pan SY. Effect of fermentation on free and bound volatile compounds of orange juice. Flavour and Fragrance Journal, 2009, 24: 219-225

• 3. Fan G, Qiao Y, Yao X, Mo D, Wang K, Pan SY. Free and bound volatile compounds in juice and peel of Jincheng oranges. European Food Research and Technology, 2009, 229: 571-578

• 4. Fan G, Yao X, Li H, Fu H, Wang K, Pan SY. Volatiles of oranges and orange wines produced with and without skin contact. Food Science and Biotechnology, 2009, 18: 1322-1329

• 5. Fan G, Xu YX, Zhang XM, Lei SJ, Yang SZ, Pan SY. Characteristics of immobilised β-glucosidase and its effect on bound volatile compounds in orange juice. International Journal of Food Science and Technology 2011, 46, 2312-2320

• 6. JN Ren, YN Tai, M Dong, JH Shao, SZ Yang, SY Pan, G Fan*. Characterisation of free and bound volatile compounds from six different varieties of citrus fruits. Food Chemistry, 2015, 185: 25-32

• 7. JN Ren, ZY Yang, YN Tai, M Dong, MM He, G Fan*. Characteristics of β-glucosidase from oranges during maturation and its relationship with changes in bound volatile compounds. Journal of the Science of Food and Agriculture, 2015, 95, 2345-2352

• 8. YN Tai, M Xu, JN Ren, M Dong, ZY Yang, SY Pan, G Fan*. Optimisation of α-terpineol production by limonene biotransformation using Penicillium digitatum DSM 62840. Journal of the Science of Food and Agriculture, 2016, 96: 954–961

• 9. ZY Yang, JN Ren, M Dong, YN Tai, SZ Yang, JH Shao, SY Pan, G Fan*. Changes in the physicochemical characteristics, free and bound aroma compounds in the raspberry juices during storage. Journal of Food Processing and Preservation, 2015, 39: 2834-2843

• 10. Jia-Jia Li, Man Dong, Yan-Long Liu, Lu-Lu Zhang, Yan Zhang, Zi-Yu Yang, Jing-Nan Ren, Si-Yi Pan, Gang Fan*. Effect of food emulsifiers on aroma release. Molecules, 2016, 21, 511

• 11. Lu-Lu Zhang, Jing-Nan Ren, Yan Zhang, Jia-Jia Li, Ya-Li Liu, Zi-Yan Guo, Zi-Yu Yang, Si-Yi Pan, Gang Fan*. Effects of modified starches on the processing properties of heat-resistant blueberry jam. LWT - Food Science and Technology, 2016, 72: 447–456

• 12. SQ Zhong, JN Ren, DW Chen, SY Pan, KX Wang, SZ Yang, G Fan*. Free and bound volatile compounds in juice and peel of Eureka lemon. Food Science and Technology Research, 2014, 1: 167-174

• 13. Lu-Lu Zhang, Yan Zhang, Jing-Nan Ren, Yan-Long Liu, Jia-Jia Li, Ya-Nan Tai, Shu-Zhen Yang, Si-Yi Pan, Gang Fan*. Proteins differentially expressed during limonene biotransformation by Penicillium digitatum DSM 62840 were examined using iTRAQ labeling coupled with 2D-LC–MS_MS. Journal of Industrial Microbiology & Biotechnology, 2016, 43: 1481–1495

• 14. Zi-Yu Yang, Yan-Ge Fan, Min Xu, Jing-Nan Ren, Yan-Long Liu, Lu-Lu Zhang, Jia-Jia Li, Yan Zhang, Man Dong, Gang Fan*. Effects of xanthan and sugar on the release of aroma compounds in model solution. Flavour and Fragrance Journal, 2016