主要研究领域有：天然食品配料分离工程、胶体与乳液、微胶囊与制剂等。近几年，对植物多酚（花青素、黄酮）分析、分离和功能，天然胶体、淀粉等生物大分子功能与相互作用等开展了多项研究，先后承担国家基金（青年）、浙江省基金等项目。在国内外AIChE J., Food Hydrocolloids、食品科学等学术期刊上发表科研论文50余篇，获授权专利2项。目前承担化工原理课程的教学任务。实验室团队包括本科生、硕士研究生氛围融洽，一起在食品科学与工程领域积极探索，欢迎各专业方向本科生报考。

   联系方式：

   浙江工商大学食品与生物工程学院

   中国杭州（310018）下沙高教园区学正街18号 贝因美楼155实验室

   电话：13093752831

   Email：fszjgsu@163.com

 代表性论文：

   1. Chuyue Xiang, Jian Gao, HaoxinYe, Gerui Ren, Xiangjuan Ma, Hujun Xie*, Sheng Fang*, Qunfang Lei, Wenjun Fang. Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion. Food Hydrocolloids, 2020, 105926

   2. Sheng Fang*, Xiaojian Zhao, Yanmei Liu, Xianrui Liang, Yuexi Yang. Fabricating multilayer emulsions by using OSA starch and chitosan suitable for spray drying: Application in encapsulation of β-carotene. Food Hydrocolloids, 2019, 93, 102-110.

   3. Xue-Jiao Xu, Sheng Fang, Yan-Hua Li, Fan Zhang, Zhi-Peng Shao, Yu-Ting Zeng, Jie Chen, Yue-Cheng Meng*. Effects of low acyl and high acyl gellan gum on the thermal stability of purple sweet potato anthocyanins in the presence of ascorbic acid. Food Hydrocolloids, 86, 2019, 116-123.

   4. Sheng Fang*. Kinematic Viscosity for Neutral Organophosphorus in Dilutions by UNIFAC-VISCO: New Group and Structure Parameters from DFT-PCM Approach. Industrial and Engineering Chemistry Research, 2012, 51(6), 2762–2768

   5. Sheng Fang; Chao-Hong He*. A New One Parameter Viscosity Model for Binary Mixtures. AIChE Journal 2011, 57(2), 517–524.