Area of research
Food Science · Materials Chemistry
Research interest
Research interests include Chemistry, Food science, Chemical engineering, Emulsion, Adsorption, and Rheology.
Composition, structure, and interfacial rheological properties of walnut glutelin
Flaxseed protein isolates-stabilized oil-water interface: Role of globulin and albumin
Insights into digestibility, biological activity, and peptide profiling of flaxseed protein isolates treated by ultrasound coupled with alkali cycling
Flavonoid-rich sesame leaf extract-mediated synthesis of nanozymes: Extraction optimization, chemical composition identification and bioactivity evaluation
Ultrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates
Redesign of air/oil-water interface via physical fields coupled with pH shifting to improve the emulsification, foaming, and digestion properties of plant proteins
Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate
The composition, extraction, analysis, bioactivities, bioavailability and applications in food system of flaxseed (Linum usitatissimum L.) oil: A review