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Description of Research Interests
Food engineering; in vitro simulation of digestive systems; microencapsulation technology; bioaccessibility and bioavailability of bioactives as affected by food matrix and processing; new food processing technology including radio frequency (RF) heating for food pasteurization.
Research lab website https://site.caes.uga.edu/foodenglab/
FDST 4011/6011-4011L/6011L: Food Processing I
FDST 4400 Senior Project
FDST 8060-8060L Advanced Food Processes
Selected Recent Publications
Dag D, Singh RK, Kong F*. 2020. Developments in radio frequency pasteurization of food powders. Food Reviews International. https://doi.org/10.1080/87559129.2020.1775641.
Li Y, Fortner L, Kong F*. 2019. Development of a Gastric Simulation Model (GSM) incorporating gastric geometry and peristalsis for food digestion study. Food Research International. https://doi.org/10.1016/j.foodres.2019.108598.
Liu L, Kong F*. 2019. In vitro investigation of the influence of nano-fibrillated cellulose on lipid digestion and absorption. International Journal of Biological Macromolecules. 139: 361-6. https://doi.org/10.1016/j.ijbiomac.2019.07.189.
Dag D, Singh RK, Kong F*. 2019. Dielectric properties, effect of geometry, and quality changes of whole, nonfat milk powder and their mixtures associated with radio frequency heating. Journal of Food Engineering. 261:40-50. https://doi.org/10.1016/j.jfoodeng.2019.04.017.
Liu L, Kerr WL, Kong F*. 2019. Characterization of lipid emulsions during in vitro digestion in the presence of three types of nanocellulose. Journal of Colloid and Interface Science. 545: 317-29. https://doi.org/10.1016/j.jcis.2019.03.023.
Lin YJ, Shatkin JA, Kong F*. 2019. Evaluating mucoadhesion properties of three types of nanocellulose in the gastrointestinal tract in vitro and ex vivo. Carbohydrate Polymers. 210: 157-66. https://doi.org/10.1016/j.carbpol.2019.01.029.
Ozturk S, Liu S, Xu J, Tang J, Chen J, Singh RK, Kong F*. 2019. Inactivation of Salmonella Enteritidis and Enterococcus faecium NRRL B-2354 in corn flour by radio frequency heating with subsequent freezing. LWT-Food Science and Technology. 111: 782-9. https://doi.org/10.1016/j.lwt.2019.04.090.
Liu L. and Kong F*. 2019. Influence of nanocellulose on in vitro digestion of whey protein isolate. Carbohydrate Polymers. 210: 399-411. https://doi.org/10.1016/j.carbpol.2019.01.071.
Liu L, Kerr WL, Kong F*, Dee DR, Lin M. 2018. Influence of nano-fibrillated cellulose (NFC) on starch digestion and glucose absorption. Carbohydrate Polymers. 196: 146-53. https://doi.org/10.1016/j.carbpol.2018.04.116.
Do DH, Kong F*. 2018. Texture changes and protein hydrolysis in different cheeses under simulated gastric environment. LWT-Food Science & Technology. 93: 197-203. https://doi.org/10.1016/j.lwt.2018.03.028.
Ozturk S, Kong F*, Singh RK, Kuzy JD, Li C. 2018. Dielectric properties, heating rate and heating uniformity of various seasoning spices and their mixtures with radio frequency heating. Journal of Food Engineering. 228:128-41. https://doi.org/10.1016/j.jfoodeng.2018.02.011.
Ozturk S, Kong F*, Singh RK, Kuzy JD, Li C. 2017. Radio frequency heating of corn flour: Heating rate and uniformity. Innovative Food Science & Emerging Technologies. 44(12): 191- 201. https://doi.org/10.1016/j.ifset.2017.05.001.
Flores FP, 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: 237-59. https://doi.org/10.1146/annurev-food-030216-025720.
Wright ND, Kong F*, BS Williams, L Fortner. 2016. A human duodenum model (HDM) to study transport and digestion of intestinal contents. Journal of Food Engineering. 171: 129-136. https://doi.org/10.1016/j.jfoodeng.2015.10.013.