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Author

Hongliang Fan

Institution: Bohai University
Observed institution: Bohai University
ORCID: 0000-0002-1747-6596
Observed ORCID: 0000-0002-1747-6596
OpenAlex ID: A5122352420
Recent Research Progress on the Application of Plant-Based Nanocellulose in the Food Industry
2026 · Hongliang Fan, Shuxin Jiang, et al. · Food Reviews International · 5
Ultrasound-Combined Pre-Hydrolysis Preparation of Soybean Hull Nanocellulose and Its Characterization
2026 · Hongliang Fan, Shuxin Jiang, et al. · Journal of Future Foods · 2
Comparative Analysis of the Nutritional Composition and Flavor Characteristics of Five Types of Legume Milk
2026 · Huaju Zhang, Dong Hua, et al. · Journal of Food Process Engineering · 1
Polysaccharide-modified quinoa-wheat composite flour: Optimization of functional properties and flavor profiles in steamed buns
2026 · Hongliang Fan, Wanying Qiao, et al. · Food Chemistry X · 1
Improving the quality of steamed stuffed bun wrappers during steaming: Insights into the synergistic effects of soluble soybean polysaccharide and lard
2026 · Yuchang Nie, Mengnan Xu, et al. · Food Chemistry X
Works count: 5
Citation count: 9
H-index: 2
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