Area of research
Biotechnology · Food Science
Research interest
Research focused on Escherichia coli and Chitosan, with related work in Ferulic acid, Biosensor, Starch. Notable publications include 'Inhibition mechanism of ferulic acid against α-amylase and α-glucosidase', 'Recent advances in gold nanoparticles-based biosensors for food safety detection', and 'Antimicrobial and UV Blocking Properties of Composite Chitosan Films with Curcumin Grafted Cellulose Nanofiber'.
Single-cell encapsulation systems for probiotic delivery: Armor probiotics
Shape-recovery of implanted shape-memory devices remotely triggered via image-guided ultrasound heating
Biocompatible hydrophobic cross-linked cyclodextrin-based metal-organic framework as quercetin nanocarrier for enhancing stability and controlled release
An advance in novel intelligent sensory technologies: From an implicit‐tracking perspective of food perception
Advances in microscopy-based techniques applied to the antimicrobial resistance of foodborne pathogens
Simulated construction of plant-based fish meat with composite structure via dual-nozzle extrusion 3D printing
Porous starch-probiotics encapsulation for 3D-printed chocolate
Optimization of Vacuum Freeze-Drying Process and Quality Evaluation of Stropharia rugosoannulata
Development and characterization of pH responsive sodium alginate hydrogel containing metal-phenolic network for anthocyanin delivery
Cyclodextrin-based metal-organic framework materials: Classifications, synthesis strategies and applications in variegated delivery systems
Ultrasound-Assisted Deep Eutectic Solvent Extraction of Polysaccharides from Anji White Tea: Characterization and Comparison with the Conventional Method
Portable beef-freshness detection platform based on colorimetric sensor array technology and bionic algorithms for total volatile basic nitrogen (TVB-N) determination
Robotization and intelligent digital systems in the meat cutting industry: From the perspectives of robotic cutting, perception, and digital development
Overuse of food-grade disinfectants threatens a global spread of antimicrobial-resistant bacteria
Inhibitory mechanisms of promising antimicrobials from plant byproducts: A review
Antibacterial activity and mechanisms of α-terpineol against foodborne pathogenic bacteria
Ultrasound-induced cell disintegration and its ultrastructure characterization for the valorisation of Chlorella pyrenoidosa protein
The effect of carbon source and temperature on the formation and growth of Bacillus licheniformis and Bacillus cereus biofilms
Hierarchical structural modification of starch via non-thermal plasma: A state-of-the-art review
Role of bitter contributors and bitter taste receptors: a comprehensive review of their sources, functions and future development
The potential of different ripeness of blood oranges (Citrus sinensis L. Osbeck) for sale in advance after low-temperature storage: Anthocyanin enhancements, volatile compounds, and taste attributes
Advances in Starch Nanoparticle for Emulsion Stabilization
Transcriptomic analysis of biofilm formation by <i>Bacillus cereus</i> under different carbon source conditions
Glucoregulatory Properties of Fermented Soybean Products
Proteomics-based analysis of the stress response of Bacillus cereus spores under ultrasound and electrolyzed water treatment
Ultrasound-Assisted Accelerated Penetration Extraction of Polyphenols from Pomegranate Peels: Enhanced Mass Transfer by Calcium Ion Precipitation and Utilization of Fick’s Law
Ultrasound Treatment Improves Fruit Quality of Postharvest Blood Oranges (<i>Citrus sinensis</i> L. Osbeck): Anthocyanin Enrichment and Its Biosynthesis
Conversion of endogenous phenolic acid in brown rice by bioextrusion of mesophilic α-amylase
Improving barrier and antibacterial properties of chitosan composite films by incorporating lignin nanoparticles and acylated soy protein isolate nanogel
Active chitosan/gum Arabic-based emulsion films reinforced with thyme oil encapsulating blood orange anthocyanins: Improving multi-functionality