Area of research
Nutrition and Dietetics · Food Science
Research interest
Research interests include Food science, Chemistry, Electronic nose, Flavor, Fermentation, and Steamed bread.
Characterization of volatile flavor profiles and quantitative assessment of key physicochemical indicators for fermented bean curd using GC-IMS, E-nose and multi-channel colorimetric sensor array combined with chemometrics
Comparable analysis of flavor compounds and quality assessment of fermented bean curd using HS-SPME-GC/MS and colorimetric sensor array
Dynamic characteristics of dough during the fermentation process of Chinese steamed bread