Area of research
Materials Chemistry · Biotechnology
Research interest
Research interests include Food science, Fermentation, Spore, Flavor, Wine, and Bacillus cereus.
Enhancing ethanol tolerance and metabolic activity of Saccharomyces cerevisiae during Rice fermentation by fixed-frequency ultrasound
Application of fixed‐frequency ultrasound in the cultivation of <i>Saccharomyces cerevisiae</i> for rice wine fermentation
Effect of ultrasound-assisted fermentation on physicochemical properties and volatile flavor compounds of Chinese rice wine
Quality attributes optimization of orange juice subjected to multi-frequency thermosonication: Alicyclobacillus acidoterrestris spore inactivation and applied spectroscopy ROS characterization
Inactivation of Bacillus cereus from pork by thermal, non-thermal and single-frequency/multi-frequency thermosonication: Modelling and effects on physicochemical properties.