Area of research
Biotechnology · Food Science
Research interest
Research focused on Food science and Ultrasound, with related work in Ultrasonic sensor, Cavitation, Abelmoschus. Notable publications include 'Study of ultrasonic cavitation during extraction of the peanut oil at varying frequencies', 'Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of...', and 'Synthesis of 5-HMF from an ultrasound-ionic liquid pretreated sugarcane bagasse by using a microwave-solid acid/ionic liquid system'.
Lightweight DCGAN and MobileNet based model for detecting X-ray welding defects under unbalanced samples
Multiple‐frequency ultrasound for the inactivation of microorganisms on food: A review
Green efficient preparation and on-line monitoring: Hybrid effect of okra pectin and controlled-temperature ultrasound on physicochemical properties of low-fat yogurt
Vacuum freeze drying combined with catalytic infrared drying to improve the aroma quality of chives: Potential mechanisms of their formation
Inactivating Alicyclobacillus acidoterrestris spores with UVLED: Unraveling the role of turbidity, reactive oxygen species, and water dynamics
Application of ultrasound and its real‐time monitoring of the acoustic field during processing of tofu: Parameter optimization, protein modification, and potential mechanism
Real-time online monitoring technology for sweeping frequency ultrasound (SFU) assisted extraction of amur grape (Vitis amurensis) seed oil
Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism
Multi-frequency power ultrasound as a novel approach improves intermediate-wave infrared drying process and quality attributes of pineapple slices
Degradation Mechanism of Soybean Protein B<sub>3</sub> Subunit Catalyzed by Prolyl Endopeptidase from <i>Aspergillus niger</i> during Soy Sauce Fermentation
Ultrasound-Assisted Synthesis of Potentially Food-Grade Nano-Zinc Oxide in Ionic Liquids: A Safe, Green, Efficient Approach and Its Acoustics Mechanism
Hybrid techniques of pre and assisted processing modify structural, physicochemical and functional characteristics of okra pectin: Controlled-temperature ultrasonic-assisted extraction from preparative dry powders and its field monitoring
Improving soaking efficiency of soybeans through sweeping frequency ultrasound assisted by parameters optimization
Schwann-like cell conditioned medium promotes angiogenesis and nerve regeneration
Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product
Synthesis of 5-HMF from an ultrasound-ionic liquid pretreated sugarcane bagasse by using a microwave-solid acid/ionic liquid system
Influence of sweeping frequency ultrasonic pretreatment on pulsed vacuum drying characteristics and microstructure of okra based on real‐time monitoring
Microvesicles Derived from Human Embryonic Neural Stem Cells Inhibit the Apoptosis of HL-1 Cardiomyocytes by Promoting Autophagy and Regulating AKT and mTOR via Transporting HSP-70
Study of ultrasonic cavitation during extraction of the peanut oil at varying frequencies