Area of research
Animal Science and Zoology · Food Science
Research interest
Research interests include Meat and Animal Product Quality, Proteins in Food Systems, Protein Hydrolysis and Bioactive Peptides, and Advanced Chemical Sensor Technologies.
Effects of Tributyrin on Antioxidant Capacity, Immune Function, and Liver Macrophage Polarization in Weaned Piglets Under LPS Challenge
Effect of cell-cultured pork biomass on the texture and flavor characteristics of plant-based meat analogues
Ferulic Acid Alleviates Lipid and Bile Acid Metabolism Disorders by Targeting FASN and CYP7A1 in Iron Overload-Treated Mice
One‐Step Sintering Synthesis Achieving Multiple Structure Modulations for High‐Voltage LiCoO<sub>2</sub>
The effect of water-insoluble dietary fiber from star anise on water retention of minced meat gels
Enrichment of taste and aroma compounds in braised soup during repeated stewing of chicken meat
Enrichment of taste and aroma perceptions in chicken meat stewed in braised soup used repeatedly
Physicochemical properties and aroma release of gelatin-stabilized rapeseed oil-in-water emulsions as affected by pH
Effect of short-term frozen storage of raw meat on aroma retention of chicken broth: A perspective on physicochemical properties of broth
pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness
Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat
Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing
Novel emulsion film based on gelatin/polydextrose/camellia oil incorporated with Lactobacillus pentosus: Physical, structural, and antibacterial properties
Effect of high intensity ultrasound on the gelation properties of wooden breast meat with different NaCl contents
Enhanced flavor strength of broth prepared from chicken following short-term frozen storage
Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations
Effect of high-pressure homogenization on structural changes and emulsifying properties of chicken liver proteins isolated by isoelectric solubilization/precipitation
Comparative analysis of flavor differences of six Chinese commercial smoked chicken
Emulsified blend film based on konjac glucomannan/carrageenan/ camellia oil: Physical, structural, and water barrier properties
Gelatin enhances the flavor of chicken broth: A perspective on the ability of emulsions to bind volatile compounds
Influence of ultrasound-assisted sodium bicarbonate marination on the curing efficiency of chicken breast meat
<i>N</i>-Glycan Profile as a Tool in Qualitative and Quantitative Analysis of Meat Adulteration
Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef
Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms
Identification and characterization of the proteins in broth of stewed traditional Chinese yellow-feathered chickens
Superchilled storage (−2.5 ± 1°C) extends the retention of taste‐active and volatile compounds of yellow‐feather chicken soup
Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens
Effect of Tea Marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings
Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed
Influence of stewing time on the texture, ultrastructure and <i>in vitro</i> digestibility of meat from the yellow‐feathered chicken breed