Area of research
Health, Toxicology and Mutagenesis · Food Science
Research interest
Research interests include Chemistry, Food science, Fermentation, Lactobacillus plantarum, Antioxidant, and Lactobacillus helveticus.
The Differences in Protein Degradation and Sensitization Reduction of Mangoes between Juices and Pieces Fermentation
Lactic acid bacteria fermented soy β-conglycinin: Assessment of structural conformational feature and immunoglobulin E reactivity
Effects of fat content on the textural and in vivo buccal breakdown properties of soy yogurt
Selective fermentation of Lactobacillus delbrueckii ssp. Bulgaricus SRFM-1 derived exopolysaccharide by Lactobacillus and Streptococcus strains revealed prebiotic properties
In vitro digestion and fermentation of released exopolysaccharides (r-EPS) from Lactobacillus delbrueckii ssp. bulgaricus SRFM-1
Comparative antibacterial and antibiofilm activities of garlic extracts, nisin, ε‐polylysine, and citric acid on <i>Bacillus subtilis</i>
Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH
Structural characterization and antioxidant property of released exopolysaccharides from Lactobacillus delbrueckii ssp . bulgaricus SRFM-1
Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality
Low-field nuclear magnetic resonance for online determination of water content during sausage fermentation
A comparison study of bioaccessibility of soy protein gel induced by magnesiumchloride, glucono-δ-lactone and microbial transglutaminase
<i>In vitro</i> gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase
Structural Characterization and Anticancer Activity of Cell-Bound Exopolysaccharide from <i>Lactobacillus helveticus</i> MB2-1
Mung bean (Vigna radiata) as probiotic food through fermentation with Lactobacillus plantarum B1-6
Effect of solid-state fermentation with Cordyceps militaris SN-18 on physicochemical and functional properties of chickpea (Cicer arietinum L.) flour
Characterization of a novel polysaccharide with anti-colon cancer activity from Lactobacillus helveticus MB2-1
Solid state fermentation with Cordyceps militaris SN-18 enhanced antioxidant capacity and DNA damage protective effect of oats (Avena sativa L.)
Study of the dynamic states of water and effects of high-pressure homogenization on water distribution in tofu by using low-field nuclear magnetic resonance
Anti-swarming and -biofilm activities of rose phenolic extract during simulated in vitro gastrointestinal digestion
Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains
Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18
Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6
Production of exopolysaccharides by Lactobacillus helveticus MB2-1 and its functional characteristics in vitro
Structural characterization and bioactivity of released exopolysaccharides from Lactobacillus plantarum 70810
Water Distribution in Tofu and Application of <i>T</i><sub>2</sub> Relaxation Measurements in Determination of Tofu’s Water-Holding Capacity
Chemical modification, characterization and bioactivity of a released exopolysaccharide (r-EPS1) from Lactobacillus plantarum 70810
A newly discovered bacteriocin from Weissella hellenica D1501 associated with Chinese Dong fermented meat (Nanx Wudl)
Characterization of an antiproliferative exopolysaccharide (LHEPS-2) from Lactobacillus helveticus MB2-1
Characterization of a novel exopolysaccharide with antitumor activity from Lactobacillus plantarum 70810
Structural elucidation and antioxidant activities of exopolysaccharides from Lactobacillus helveticus MB2-1