Area of research
Food Science · Molecular Biology
Research interest
Research interests include Fermentation, Food science, Flavor, Monascus purpureus, Solid-state fermentation, and Neurotrophic factors.
Plant-based meat analogue of soy proteins by the multi-strain solid-state mixing fermentation
Adhesion properties of cell surface proteins in Lactobacillus strains in the GIT environment
Anti-inflammation and adhesion enhancement properties of the multifunctional LPxTG-motif surface protein derived from the Lactobacillus reuteri DSM 8533
Anti-inflammation and gut microbiota regulation properties of fatty acids derived from fermented milk in mice with dextran sulfate sodium-induced colitis
p-Hydroxybenzyl Alcohol Prevents Memory Deficits by Increasing Neurotrophic Factors and Decreasing Inflammatory Factors in a Mice Model of Alzheimer’s Disease