Area of research
Animal Science and Zoology · Molecular Biology
Research interest
Research focused on Food science and Salt (chemistry), with related work in Nutraceutical, Myosin, Lipid oxidation. Notable publications include 'Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges', 'Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation', and 'Absorption, metabolism, and bioactivity of vitexin: recent advances in understanding the efficacy of an important nutraceutical'.
“Cuckoo in the nest”: L-arginine promoted the migration of Na+ to ameliorate the gel quality of low salt fish balls
Plasma activated water (PAW) - gelatin coatings: moderate oxidation of gelatin and controlled release of PAW for preservation of snakehead (Channa argus) fillets
Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp (Hypophthalmichthys molitrix) surimi
Oxidation affects pH buffering capacity of myofibrillar proteins via modification of histidine residue and structure of myofibrillar proteins
Enhancement of the gelling properties of Aristichthys nobilis: Insights into intermolecular interactions between okra polysaccharide and myofibrillar protein
Effects of ‘bask in sunlight and dewed at night’ on the formation of fermented flavor in shrimp paste after maturation
The influence mechanism of phospholipids structure and composition changes caused by oxidation on the formation of flavor substances in sturgeon caviar
Pre-rigor salting improves gel strength and water-holding of surimi gel made from snakehead fish (Channa argus): The role of protein oxidation
Towards higher-quality low salt surimi gels: Significance of the combinatorial effects of chickpea protein with transglutaminase on their micro-structures
Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel
Effect of protein oxidation on the structure and emulsifying properties of fish gelatin
Mitigation of mechanical damage and protein deterioration in giant river prawn (Macrobrachium rosenbergii) by multi-frequency ultrasound-assisted immersion freezing
Characterization of flavor volatiles in raw and cooked pigmented onion (Allium cepa L) bulbs: A comparative HS-GC-IMS fingerprinting study
Elevated levels of branched chain fatty acids in low‐salt fish sauce by co‐fermentation: flavor improvement and metabolism analysis
Collagen peptides from sturgeon swim bladder prolong the lifespan and healthspan in <scp><i>Caenorhabditis elegans</i></scp>
Engineering of protein glutaminase for highly efficient modification of fish myofibrillar protein through structure-based and computational-aided strategy
Recombinant human collagen digestates exhibit higher protective effect on UVA-damaged skin fibroblasts than animal-derived collagens
The role of disulfide bonds in L-arginine ameliorating the quality of low-salt sturgeon surimi gels induced by microwave: Increasing the diameter and fractal dimension of network
Metabolomic profile of muscles from tilapia cultured in recirculating aquaculture systems and traditional aquaculture in ponds and protein stability during freeze-thaw cycles
Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat
Analysis of VOCs in Lueyang Black Chicken Breast Meat during the Steaming Process with GC-IMS and Stoichiometry
Insight investigation into the response pattern of microbial assembly succession and volatile profiles during the brewing of sauce-flavor baijiu based on bioaugmentation
Effects of chopping and salting on the properties of pre-rigor silver carp muscle: Metabolic process, protein functionality, and ultrastructure
Enhancing the nutritional value and caliber of silver carp surimi by adding β-carotene: Insights into the gel characteristics, protein structure, and digestive properties
Unraveling gender-specific lipids and flavor volatiles in giant salamander (Andrias davidianus) livers via lipidomics and GC-IMS
Sex-Specific Lipid Profiles and Flavor Volatiles in Giant Salamander (Andrias davidianus) Tails Revealed by Lipidomics and GC-IMS
Recovery of protein-rich biomass from surimi rinsing wastewater by using a sustainable cold plasma treatment
Purification of Hemocyanin‐Derived Phenoloxidase and Comparison of Its Properties With Polyphenoloxidase in the Shrimp <i>Litopenaeus vannamei</i>
A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste
Effects of chickpea protein-stabilized Pickering emulsion on the structure and gelling properties of hairtail fish myosin gel