Area of research
Animal Science and Zoology · Molecular Biology
Research interest
Research interests include Chemistry, Myosin, Myofibril, Food science, Intermolecular force, and Hydrogen bond.
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel
Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods
Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions