Area of research
Food Science · Molecular Biology
Research interest
Research interests include Chemistry, Food science, Fermentation, Lactic acid, Lactobacillus plantarum, and Maillard reaction.
Effects of Lactobacillus plantarum NCU1546 fermentation on active components, in vitro uric acid lowering activity and flavor of Lilium
Non‐Covalent Interaction of Coconut Protein and Quercetin: Mechanism, Antioxidant, Bioaccessibility
Enhancing the Viability of Spray‐Dried <i>Limosilactobacillus fermentum</i> Using Quercetin‐Integrated Encapsulation: Physicochemical, Metabolic, and Transcriptomic Insights
Site-directed immobilization of enzymes on nanoparticles using self-assembly systems
Promising probiotic-fermented soymilk for alleviating acute diarrhea: insights into the microbiome and metabolomics
Interaction between pea protein isolate and quercetin: Effects on protein conformation and quercetin activity
Exploring Impact of Probiotic‐Fermented Soymilk on Dextran‐Sulfate‐Sodium‐Induced Ulcerative Colitis via Modulating Inflammation and Gut Microbiota Profile
Non-covalent interaction of Millettia specisoa protein and quercetin: Mechanism and physicochemical property
Fermentation of olive pulp by <i>Limosilactobacillus fermentum</i><scp>NCU001464</scp>: physicochemical properties, biological activity and bioactive phenols
Improving physicochemical and biological properties of gelatin-xylooligosaccharide conjugates by Maillard reaction
Preparation of probiotic microcapsules using gelatin-xylooligosaccharides conjugates by spray drying: Physicochemical properties, survival, digestion resistance and colonization
Effects of enzyme treatment on the antihypertensive activity and protein structure of black sesame seed (Sesamum indicum L.) after fermentation pretreatment
Lactic acid bacteria with anti-hyperuricemia ability: Screening in vitro and evaluating in mice
Protection effect of gelatin-xylooligosaccharides Maillard reaction products on spray-dried Limosilactobacillus fermentum and possible action mechanism
Characterization, mechanism and <i>in vivo</i> validation of <i>Helicobacter pylori</i> antagonism by probiotics screened from infants’ feces and oral cavity
Application of soy protein isolate–xylose conjugates for improving the viability and stability of probiotics microencapsulated by spray drying
Dynamics of bacterial community, metabolites profile and physicochemical characteristics during solid‐state fermentation of soybean meal and corn mixed substrates inoculated with <i>Bacillus pumilus</i> and <i>Limosilactobacillus fermentum</i>
Fermentation of Rosa roxburghii Tratt by Limosilactobacillus fermentum NCU001464: Physicochemical characteristics and biological activity
The microbial succession and their correlation with the dynamics of flavor compounds involved in the natural fermentation of suansun, a traditional Chinese fermented bamboo shoots
In vitro characteristics of lactic acid bacteria probiotics performance and antioxidant effect of fermented soymilk
Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment
Effect of homo‐ and hetero‐fermentative lactic acid bacteria on physicochemical properties, amino acid, and volatile flavor compounds during paocai fermentation by pure culture
Development of yacon syrup fermented by Lactiplantibacillus plantarum NCU001043: Metabolite profiling, antioxidant and glycosidase inhibition activity
Isomaltulose Exhibits Prebiotic Activity, and Modulates Gut Microbiota, the Production of Short Chain Fatty Acids, and Secondary Bile Acids in Rats
Isolation and characteristics of lactic acid bacteria with antibacterial activity against Helicobacter pylori
Sequential co-immobilization of multienzyme nanodevices based on SpyCatcher and SpyTag for robust biocatalysis
Co-immobilization of multiple enzymes by self-assembly and chemical crosslinking for cofactor regeneration and robust biocatalysis
Comprehensive Expression Analysis Suggests Functional Overlapping of Human FOX Transcription Factors in Cancer
Starter culture fermentation of Chinese sauerkraut: Growth, acidification and metabolic analyses
Fermentation of Chinese sauerkraut in pure culture and binary co-culture with Leuconostoc mesenteroides and Lactobacillus plantarum