Area of research
Food Science · Molecular Biology
Research interest
Research focused on Ionic liquid and Ultrasound, with related work in Bacillus subtilis, Soy protein, Random coil. Notable publications include 'The aggregation, structures and emulsifying properties of soybean protein isolate induced by ultrasound and acid', 'Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment', and 'Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis'.
Effect of xylose glycation and ultrasonication on the interfacial properties and physicochemical stability of silkworm pupa protein-stabilized Pickering emulsion and its applicability in emulsion-filled hydrogels
Advances in catalytic conversion of lignin to vanillin using ionic liquids and deep eutectic solvents
Influence of gelation methods on the physicochemical properties and release behavior of whey protein isolate/κ-carrageenan gels
The impact of ultrasound synergized with salt on the structure and loading characteristics of whey protein isolate-chitosan complexes
Improvement of interfacial, antioxidant, and emulsifying properties of pectin by grafting surfactin
Structure, emulsifying and embedding characteristics of soy protein isolate induced by the complexation of carrageenan with different charge groups
Spectral analysis of the impact of various polysaccharides on the entrapment of curcumin by whey protein isolate
Effect of carbonyl-amino condensation, non-covalent cross-linking and conformational changes induced by ultrasound-assisted Maillard reaction on lysinoalanine formation in silkworm pupa protein
Synergistic effect of edible salts on the physicochemical properties of whey protein isolate-carrageenan complexes and their application as foam and emulsion stabilizers
Isolation of a surfactin‐producing strain of <scp><i>Bacillus subtilis</i></scp> and evaluation of the probiotic potential and antioxidant activity of surfactin from fermented soybean meal
Changes in physicochemical, structural and functional properties, and lysinoalanine formation during the unfolding and refolding of pH-shifted black soldier fly larvae albumin
Stereo-hindrance effect and oxidation cross-linking induced by ultrasound-assisted sodium alginate-glycation inhibit lysinoalanine formation in silkworm pupa protein
Improvement of emulsifying and loading properties of whey protein isolate via ultrasound-assisted alkali pretreatment and carboxymethyl cellulose interaction
Effect of single and two-stage fermentation on the antioxidative activity of soybean meal, and the structural and interfacial characteristics of its protein
Modification of whey protein isolate by ultrasound-assisted pH shift for complexation with carboxymethylcellulose: Structure and interfacial properties
Emulsification and encapsulation properties of conjugates formed between whey protein isolate and carboxymethyl cellulose under acidic conditions
Effect of pectin concentration on emulsifying properties of black soldier fly (Hermetia illucens) larvae albumin modified by pH-shifting and ultrasonication
Inhibition of cross-linked lysinoalanine formation in pH12.5-shifted silkworm pupa protein, and functionality thereof: Effect of ultrasonication and glycation
Effect of ultrasound-assisted ionic liquid pretreatment on the structure and interfacial properties of soy protein isolate
The structure, antioxidant and antibacterial properties of thiol-modified soy protein isolate induced by allicin
Fabrication of whey protein isolate/chitosan complexes and its protective effect on allicin
Influence of ultrasound-assisted ionic liquid pretreatments on the functional properties of soy protein hydrolysates
Effect of solid‐state fermentation by three different <i>Bacillus</i> species on composition and protein structure of soybean meal
Identification of a thermophilic protease‐producing strain and its application in solid‐state fermentation of soybean meal
The interaction of allicin with bovine serum albumin and its influence on the structure of protein
Effects of dual-frequency ultrasound with different energy irradiation modes on the structural and emulsifying properties of soy protein isolate
Solubility and aggregation of soy protein isolate induced by different ionic liquids with the assistance of ultrasound
Preparation of allicin-whey protein isolate conjugates: Allicin extraction by water, conjugates’ ultrasound-assisted binding and its stability, solubility and emulsibility analysis
Aggregation and emulsifying properties of soybean protein isolate pretreated by combination of dual-frequency ultrasound and ionic liquids
Antioxidant and physicochemical properties of soluble dietary fiber from garlic straw as treated by energy-gathered ultrasound