University of Georgia

A website from the College of Agricultural and Environmental Sciences

Food Engineering Lab – Dr. Fanbin Kong

Kinetic Modeling and Storage Studies

Prabhakar H., Kong F., Bock C., & Kerr W. Pecan color change during storage: Kinetics and modeling of the processes. Current Research in Food Science. 5: 261-271.

Prabhakar, H., Sharma, S., & Kong, F. (2020). Effects of Postharvest Handling and Storage on Pecan Quality. Food Reviews International, 1-28.

Flores, F. P., Singh, R. K., & Kong, F. (2014). Physical and storage properties of spray-dried blueberry pomace extract with whey protein isolate as wall material. Journal of Food Engineering, 137, 1-6.

Kong, F., Chang, S. K. C., Liu, Z., & Wilson, L. A. (2008). Changes of soybean quality during storage as related to soymilk and tofu making. Journal of food science, 73(3), S134-S144

Kong, F., Chang, S. K. C., Liu, Z., & Wilson, L. A. (2008). Changes of soybean quality during storage as related to soymilk and tofu making. Journal of food science, 73(3), S134-S144.

Kong, F., & Chang, S. K. (2012). Changes in protein characteristics during soybean storage under adverse conditions as related to tofu making. Journal of agricultural and food chemistry, 61(2), 387-393.

Kong, F., Chang, S. K. C., Liu, Z., & Wilson, L. A. (2008). Changes of soybean quality during storage as related to soymilk and tofu making. Journal of food science, 73(3), S134-S144.