Area of research
Nutrition and Dietetics · Food Science
Research interest
Research focused on Starch and Amylopectin, with related work in Food science, Gluten, Amylose. Notable publications include 'Immunoenhancement effect of rehmannia glutinosa polysaccharide on lymphocyte proliferation and dendritic cell', 'Effect of static magnetic field treatment on the germination of brown rice: Changes in α-amylase activity and structural and functional properties in starch', and 'SA inhibits complex III activity to generate reactive oxygen species and thereby induces GA overproduction in Ganoderma lucidum'.
Moderate electric field-stimulated brown rice germination: Insights into membrane permeability modulation and antioxidant system activation
Mechanistic insights into arginine-mediated gluten solubility enhancement and aggregation inhibition across specific subunit and molecular scales
Investigating the molecular mechanism of high-molecular-weight glutenin subunit affects gluten aggregation during dough mixing: Experimental characterizations and computational simulations
Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of Bacillus vallismortis Laccase
Effect of static magnetic field treatment on the germination of brown rice: Changes in α-amylase activity and structural and functional properties in starch
Effects of Different Gluten Proteins on Starch’s Structural and Physicochemical Properties during Heating and Their Molecular Interactions
Tailormade Wheat Arabinoxylan Reveals the Role of Substitution in Regulating Gelatinization and Retrogradation Behavior of Wheat Starch
Effects of Nitrogen Fertilizer on Quality Characteristics of Wheat with the Absence of Different Individual High-Molecular-Weight Glutenin Subunits (HMW-GSs)
Influence of starch physicochemical properties on biscuit-making quality of wheat lines with high-molecular-weight glutenin subunit (HMW-GS) absence
Relationship of Starch Pasting Properties and Dough Rheology, and the Role of Starch in Determining Quality of Short Biscuit
Investigation on the Molecular and Physicochemical Changes of Protein and Starch of Wheat Flour during Heating
SA inhibits complex III activity to generate reactive oxygen species and thereby induces GA overproduction in Ganoderma lucidum
Cross Talk between Nitric Oxide and Calcium-Calmodulin Regulates Ganoderic Acid Biosynthesis in Ganoderma lucidum under Heat Stress
Immunoenhancement effect of rehmannia glutinosa polysaccharide on lymphocyte proliferation and dendritic cell
Salidroside liposome formulation enhances the activity of dendritic cells and immune responses