Area of research
Pharmacology · Plant Science
Research interest
Research interests include Fungal Biology and Applications, Polysaccharides and Plant Cell Walls, Protein Hydrolysis and Bioactive Peptides, and Seaweed-derived Bioactive Compounds.
Studying on the structure-activity relationship of Flammulina velutipes polysaccharides via ultrasonic degradation: Insights into molecular weight, chain conformation, and anti-inflammatory activity
Interactions of pea protein with three sulfur-containing flavor compounds: Insights into molecule structural, non-covalent, and binding mechanisms
Carboxymethyl chitosan-induced modification of the structure and regulation of the thermal aggregation of Pleurotus eryngii protein fractions to improve gel properties
Exploring the Structure–Activity Relationship of <i>F. velutipes</i> Polysaccharide: A Novel Promising Anti-Inflammatory and Intestinal Barrier-Protective Molecule Extracted by Ultrasound
Extrusion-cellulase modification of dietary fiber of Flammulina velutipes can enhance prebiotic potential and alleviate lead stress: An in vitro study
Preparation, characterization and potential mechanisms of 3D-printed meat analogs based on soy protein isolate-wheat gluten protein by L-cysteine cross-linking
Superiority of ultrasound-extracted Flammulina velutipes polysaccharides over hot water-extracted ones in mitigating colonic cell pyroptosis: Discoveries into modulation of NLRP3 pathway
Absorption and immune-modulating effects of active peptides from <i>Hericium erinaceus</i> proteins in an <i>in vitro</i> gastrointestinal model
Mechanisms of formation and consumption of VSCs in thermal dehydration of Lentinula edodes: A transcriptomic analysis utilizing WGCNA
Integrated peptidomics and in-silico approach for elucidation of the flavour generating peptides in enzymatically hydrolysed shiitake mushroom extracts
Cross-modal saltiness perception in MRPs derived from hydrolyzed Coprinus comatus protein: linking sulfur-containing volatiles to saltiness-enhancing capacities
Digestion and absorption characteristics of Se-enriched Pleurotus eryngii peptides and its alleviating effect on lead toxicity
Novel insights into selenium-biofortified P. eryngii polysaccharides: Unveiling selenium release patterns and gut microbiota modulation through in vitro models
Effects of different extraction methods on the release of non-volatile flavor components in shiitake mushroom (Lentinus edodes)
Maillard reaction products of hydrolyzed Copyinds comatus protein with various sugar-amino acid combinations: Focusing on their meaty aroma notes and salt reduction abilities
Study on the physicochemical properties and antioxidant activities of Flammulina velutipes polysaccharide under controllable ultrasonic degradation based on artificial neural network
Deep eutectic solvent-based ultrasonic-assisted extraction of polyphenol from Chenopodium quinoa Willd.: Optimization and lipid-lowering activity
Exploring gelation properties and structural features on 3D printability of compound proteins emulsion gels: Emphasizing pH-regulated non-covalent interactions with xanthan gum
Effect of modifications on structure, physicochemical properties and lead ions adsorption behavior of dietary fiber of Flammulina velutipes
Improved bioavailability and antioxidation of β-carotene-loaded biopolymeric nanoparticles stabilized by glycosylated oat protein isolate
Structure and immunostimulatory activity studies on two novel <i>Flammulina velutipes</i> polysaccharides: revealing potential impacts of →6)-α-<scp>d</scp>-Glc<i>p</i>(1→ on the TLR-4/MyD88/NF-κB pathway
Dynamic changes in aromas and precursors of edible fungi juice: mixed lactic acid bacteria fermentation enhances flavor characteristics
A novel neuroprotective peptide YVYAETY identified and screened from<i>Flammulina velutipes</i>protein hydrolysates attenuates scopolamine-induced cognitive impairment in mice
Preparation and Characterization of Bio-Based Freshness Indicator Labels Loaded with Natural Pigments with High Stability and Sensitivity
Heat-induced Pleurotus ostreatus protein gel improved by konjac glucomannan: Physicochemical, gel and structural properties
Mitochondria-targeted nanoparticles based on glycated oat protein for enhanced curcumin bioavailability and antioxidant activity
Oat protein isolate-<i>Pleurotus ostreatus</i> β-glucan conjugate nanoparticles bound to β-carotene effectively alleviate immunosuppression by regulating gut microbiota
Pleurotus ostreatus is a promising candidate of an edible 3D printing ink: Investigation of printability and characterization
Effects of polysaccharide fractions isolated from the pulp of rose laevigata Michx fruit on the foaming and polarization of RAW264.7 macrophage cells
Quality-Driven Design of Pandan-Flavored Sponge Cake: Unraveling the Role of Thermal Processing on Typical Pandan Aroma