Area of research
Food Science · Molecular Biology
Research interest
Research interests include Chemistry, Food science, Gut flora, Glycation, Biology, and Polyphenol.
Metabolomic analysis of flavonoid diversity and biosynthetic pathways in whole grains
Bovine lactoferrin peptides from sequential enzymatic hydrolysis alleviate colitis through synergistic enhancement of gut barrier integrity and microbiota homeostasis
A comprehensive review: Impact of oleogel application on food texture and sensory properties
Research advance about plant polysaccharide prebiotics, benefit for probiotics on gut homeostasis modulation
Dietary polyphenols regulate appetite mechanism via gut-brain axis and gut homeostasis
Development and validation of modified QuEChERS method combined with LC-MS/MS for high-throughput analysis of per- and polyfluoroalkyl substances in fish samples
Impact of refining on phytochemicals and anti-inflammatory activity of papaya (Carica papaya L.) seed oil in LPS-stimulated THP-1 cells
Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and gut homeostasis regulation
Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran
Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition
Cereal polyphenols inhibition mechanisms on advanced glycation end products and regulation on type 2 diabetes
Research advance of <i>Bacillus velezensis</i>: bioinformatics, characteristics, and applications
Ultrasound and enzyme assisted preparation of novel lactoferrin-cereal phenolic acid conjugates: structural, physicochemical and functional properties
Integrated QuEChERS combined with LC–MS/MS for high-throughput analysis of per- and polyfluoroalkyl substances in milk
Xenon-lamp simulated sunlight-induced photolysis of pyriclobenzuron in water: Kinetics, degradation pathways, and identification of photolysis products
Research advance on AGEs generation, detection, influencing factors and inhibition mechanism in bakery products processing
The positive correlation of antioxidant activity and prebiotic effect about oat phenolic compounds
Recent Advances of Stimuli-Responsive Polysaccharide Hydrogels in Delivery Systems: A Review
Dietary polyphenols: regulate the advanced glycation end products-RAGE axis and the microbiota-gut-brain axis to prevent neurodegenerative diseases
The gut microbiota–brain axis: Role of the gut microbial metabolites of dietary food in obesity
Research Advances of Lactoferrin in Electrostatic Spinning, Nano Self-Assembly, and Immune and Gut Microbiota Regulation
Consumption of fish oil high-fat diet induces murine hair loss via epidermal fatty acid binding protein in skin macrophages
Anti-inflammation and gut microbiota regulation properties of fatty acids derived from fermented milk in mice with dextran sulfate sodium-induced colitis
Recent advances of cereal β-glucan on immunity with gut microbiota regulation functions and its intelligent gelling application
Insights into oat polyphenols constituent against advanced glycation end products mechanism by spectroscopy and molecular interaction
Metabolic changes of Issatchenkia orientalis under acetic acid stress by transcriptome profile using RNA-sequencing
Consumption of the Fish Oil High-Fat Diet Uncouples Obesity and Mammary Tumor Growth through Induction of Reactive Oxygen Species in Protumor Macrophages
<i>In vitro</i> evaluation of digestive enzyme inhibition and antioxidant effects of naked oat phenolic acid compound (OPC)
SSeCKS promoted lipopolysaccharide-sensitized astrocytes migration via increasing β-1,4-galactosyltransferase-I activity
Sucrose fed-batch strategy enhanced biomass, polysaccharide, and ganoderic acids production in fermentation of Ganoderma lucidum 5.26