Area of research
Animal Science and Zoology · Food Science
Research interest
Research interests include Chemistry, Myofibril, Emulsion, Food science, Microstructure, and Escherichia coli.
Effect of different ultrasound powers on the stability of native/thermally denatured myofibrillar protein-inulin emulsion
Properties of co-gel between Tenebrio Molitor larvae protein and myofibrillar protein induced by transglutaminase
Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli
Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling
Profiles of gelling characteristics of myofibrillar proteins extracted from chicken breast: Effects of temperatures and phosphates
The characteristics of gelation of myofibrillar proteins combined with salt soluble Rhodotorula glutinis proteins by enzymatic crosslinking
Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast
The antibacterial mechanism of ultrasound in combination with sodium hypochlorite in the control of Escherichia coli
Effect of ripening with <i>Penicillium roqueforti</i> on texture, microstructure, water distribution and volatiles of chicken breast meat
Effect of protein structure on water and fat distribution during meat gelling
Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters
Effects of NaCl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation