Thermodynamics & Computational Modeling
Ferrua, M. J., Kong, F., & Singh, R. P. (2011). Computational modeling of gastric digestion and the role of food material properties. Trends in Food Science & Technology, 22(9), 480-491.
Kong, F., Tang, J., Rasco, B., & Crapo, C. (2007). Kinetics of salmon quality changes during thermal processing. Journal of Food Engineering, 83(4), 510-520.
Ling, B., Tang, J., Kong, F., Mitcham, E. J., & Wang, S. (2015). Kinetics of food quality changes during thermal processing: a review. Food and Bioprocess Technology, 8(2), 343-358.
Kong, F., & Chang, S. K. (2009). Statistical and kinetic studies of the changes in soybean quality during storage as related to soymilk and tofu making. Journal of food science, 74(2), S81-S89.
Flores, F. P., & Kong, F. (2017). In vitro release kinetics of microencapsulated materials and the effect of the food matrix. Annual review of food science and technology, 8, 237-259.
Taitano, L. Z., Singh, R. P., Lee, J. H., & Kong, F. (2012). Thermodynamic analysis of moisture adsorption isotherms of raw and blanched almonds. Journal of Food Process Engineering, 35(6), 840-850.
Ferrua, M. J., Kong, F., & Singh, R. P. (2011). Computational modeling of gastric digestion and the role of food material properties. Trends in Food Science & Technology, 22(9), 480-491.