Area of research
Food Science · Molecular Biology
Research interest
Research interests include Chemistry, Egg white, Hydrolysate, Intermolecular force, Microstructure, and Proteases.
Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating
Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca(OH)2 addition
Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel
Fabrication egg white gel hydrolysates-stabilized oil-in-water emulsion and characterization of its stability and digestibility
Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates