Area of research
Biotechnology · Food Science
Research interest
Research focused on Choline chloride and Naringin, with related work in Wine, Rutin, Whey protein isolate. Notable publications include 'Effects of pulsed electric field-assisted treatment on the extraction, antioxidant activity and structure of naringin', 'Potential applications of pulsed electric field in the fermented wine industry', and 'Efficient and green strategy based on pulsed electric field coupled with deep eutectic solvents for recovering flavonoids and preparing flavonoid aglycones from noni-processing...'.
The scent of time: Analyzing the differences in volatile organic compounds of camellia oleifera oil with different oil-tea tree ages using GC–IMS and GC–MS
Correlation between multi-scale structure and log-of-slope digestive kinetics of a novel slowly digestible starch: Self-assembled chempedak seed amylopectin ternary complex
Revealing the multi-target destruction induced by proanthocyanidins against Acetobacter sp. at the molecular level
Insight into the mechanism of efficient extraction of tea saponins from Camellia oleifera shells using deep eutectic solvents
Food-grade rapeseed cake particles: Production, physicochemical characteristics, and emulsifying properties
Effect of fermentation alcohol termination by ceramic membrane filtration on the aroma of sugarcane fruit wine
Determining the bittering effects and antioxidant activities of beer brewed with Liu Bao tea leaves instead of hops
Extending the freshness of tilapia surimi with pulsed electric field modified pea protein isolate-EGCG complex
Effects of moderate dielectric barrier discharge (DBD) plasma treatment on the structure, antigenicity, and digestibility of casein
Investigation into potential allergenicity of DBD plasma-treated casein digestion products based on immunoglobulin E linear epitopes and the sensitized-cell model
Research Progress on the Effect and Mechanism of Tea Products with Different Fermentation Degrees in Regulating Type 2 Diabetes Mellitus
Recent advances in physical/chemical methods as alternatives to SO2 for winemaking: Principles, challenges and perspectives
Effect of fermentation temperature on the non-volatile components and in vitro hypoglycemic activity of Jinxuan black tea
Natural starches suitable for 3D printing: Rhizome and seed starch from Millettia speciosa champ, a non-conventional source
Revealing the synergistic antibacterial mechanisms of resveratrol (RES) and pulsed electric field (PEF) against Acetobacter sp
Insights into Dual Self-Assembly Mechanisms in Various <i>Artocarpus altilis</i> (Parkinson) Fosberg Starch-Endogenous Lipid-Endogenous Protein Complexes: Interactions between Digestibility Kinetics and Multiscale Structure
Mechanism insights into the changes in activity and structure of cellular alcohol dehydrogenase in Acetobacter sp. after pulsed electric fields treatment
The behavior of whey protein isolate-curcumin complex at the oil-water interface
Characterization of some sucrose-based deep eutectic solvents and their effect on the solubility of piroxicam
Pulsed electric field enhances glucose glycation and emulsifying properties of bovine serum albumin: Focus on polarization and ionization effects at a high reaction temperature
Effects of resveratrol on the cell membrane and intracellular Biomacromolecules of Acetobacter sp.
Facile and sustainable synthesis of sugarcane-derived binderless self-supported porous carbon membrane for advanced electrode materials
Potential applications of pulsed electric field in the fermented wine industry
Efficient and green strategy based on pulsed electric field coupled with deep eutectic solvents for recovering flavonoids and preparing flavonoid aglycones from noni-processing wastes
Modification of Ovalbumin by Maillard Reaction: Effect of Heating Temperature and Different Monosaccharides
Phosphorylation-Driven Production of <scp>d</scp>-Allulose from <scp>d</scp>-Glucose by Coupling with an ATP Regeneration System
Reconstruction of a Cofactor Self-Sufficient Whole-Cell Biocatalyst System for Efficient Biosynthesis of Allitol from <scp>d</scp>-Glucose
Ultrasonic-Assisted Dual-Alkali Pretreatment and Enzymatic Hydrolysis of Sugarcane Bagasse Followed by Candida tropicalis Fermentation to Produce Xylitol
Purification of Camellia Oil by Inorganic Ceramic Membrane
Effects of pulsed electric field-assisted treatment on the extraction, antioxidant activity and structure of naringin