Area of research
Food Science · Molecular Biology
Research interest
Research interests include Chemistry, Food science, Casein, Fermentation, Myofibril, and Grass carp.
Carbapenem-resistant Gram-negative bacteria exhibiting clinically undetected cefiderocol heteroresistance leads to treatment failure in a murine model of infection
Metagenome‐Based Characterization of the Gut Virome Signatures in Patients With Gout
Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters
Identification and characterization of umami-ACE inhibitory peptides from traditional fermented soybean curds
Detection and characterization of eravacycline heteroresistance in clinical bacterial isolates
Decalcification strongly affects in vitro gastrointestinal digestion of bovine casein micelles under infant, adult and elderly conditions
Formation of casein micelles simulating human milk casein composition from bovine caseins: Micellar structure and in vitro infant gastrointestinal digestion
Gastrointestinal digestibility of micellar casein dispersions: Effects of caprine vs bovine origin, and partial colloidal calcium depletion using in vitro digestion models for the adults and elderly
Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review
Functional properties and sensory characteristics of kombucha analogs prepared with alternative materials
Myofibrillar protein can form a thermo‐reversible gel through elaborate deamidation using protein‐glutaminase
Metagenomic-based characterization of the gut virome in patients with polycystic ovary syndrome
Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance
Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storage
Insight into the allergenicity of shrimp tropomyosin glycated by functional oligosaccharides containing advanced glycation end products
One-step orientated immobilization of nanobodies and its application for immunoglobulin purification
Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing
Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel
Effect of calcium sequestration by ion-exchange treatment on the dissociation of casein micelles in model milk protein concentrates
Effect of temperature, calcium and protein concentration on aggregation of whey protein isolate: Formation of gel-like micro-particles
Effects of alkaline pretreatments and acid extraction conditions on the acid-soluble collagen from grass carp (Ctenopharyngodon idella) skin
Extraction and characterization of acid- and pepsin-soluble collagens from the scales, skins and swim-bladders of grass carp (Ctenopharyngodon idella)
Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at −3 and 0°C
Protective effect of ligand-binding proteins against folic acid loss due to photodecomposition