Area of research
Biochemistry · Animal Science and Zoology
Research interest
Research interests include Chemistry, Food science, Pomace, Starch, Proanthocyanidin, and Fermentation.
Porous starch-probiotics encapsulation for 3D-printed chocolate
Protective effects of Chinese bayberry pomace wine against oxidative stress on Drosophila melanogaster
Novel antiosteoporotic peptides purified from protein hydrolysates of taihe black-boned silky fowl: By larval zebrafish model and molecular docking
Mixed fermentation of Chinese bayberry pomace using yeast, lactic acid bacteria and acetic acid bacteria: Effects on color, phenolics and antioxidant ingredients
Inhibition effect of three common proanthocyanidins from grape seeds, peanut skins and pine barks on maize starch retrogradation
In vitro inhibitory effects of Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves proanthocyanidins on pancreatic α-amylase and their interaction
Recent advances in seafood bioactive peptides and their potential for managing osteoporosis
Influence of mixed probiotics on the the bioactive composition, antioxidant activity and appearance of fermented red bayberry pomace
Copigmentation effect of three phenolic acids on color and thermal stability of Chinese bayberry anthocyanins
Dunaliella salina-derived peptide protects from bone loss: Isolation, purification and identification
EFFECT OF COOKING STYLES ON THE LIPID OXIDATION AND FATTY ACID COMPOSITION OF GRASS CARP (<i>CTENOPHARYNYODON IDELLUS</i>) FILLET
Participation of cathepsin L in modori phenomenon in carp (Cyprinus carpio) surimi gel