Area of research
Food Science · Animal Science and Zoology
Research interest
Research interests include Meat and Animal Product Quality, Probiotics and Fermented Foods, Proteins in Food Systems, and Polysaccharides Composition and Applications.
Empagliflozin attenuates renal damage in diabetic nephropathy by modulating mitochondrial quality control via Prdx3-PINK1 pathway
Effect of Hawthorn Powder on Physical, Functional, and Sensory Characteristics of Set-Type Yogurt
Structural and Functional Characterization of Conserved Key Amino Acids in Lipoteichoic Acid Synthase LtaS of <i>Lactiplantibacillus plantarum</i>
Gastrointestinal tolerance enhancement of the <scp>LPxTG</scp> ‐motif surface protein overexpressed <scp> <i>Lactobacillus reuteri</i> SH23 </scp> <i>in vivo</i>
Legume protein fermented by lactic acid bacteria: Specific enzymatic hydrolysis, protein composition, structure, and functional properties
Binary probiotic fermentation promotes signal (cyclic AMP) exchange to increases the number of viable probiotics, anthocyanins and polyphenol content, and the odor scores of wolfberry fermented beverages
The quality and flavor profile of fermented milk produced by Streptococcus thermophilus ABT-T is influenced by the pfs gene in the quorum sensing system
The SlpX protein plays a crucial role in the intestinal juice tolerance of Lactobacillus acidophilus CICC6074
Protective mechanism of milk fat globule membrane proteins on Lactobacillus acidophilus CICC 6074 under acid stress based on proteomic analysis
Protection Mechanism of Metal Ion Pre-Stress on <i>Lactobacillus acidophilus</i> CICC 6074 under Acid Tolerance
Astaxanthin nanoparticles ameliorate dextran sulfate sodium-induced colitis by alleviating oxidative stress, regulating intestinal flora, and protecting the intestinal barrier
Effect of single probiotics Lacticaseibacillus casei CGMCC1.5956 and Levilactobacillus brevis CGMCC1.5954 and their combination on the quality of yogurt as fermented milk
Novel Millet-Based Flavored Yogurt Enriched With Superoxide Dismutase
The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles
Effects of freeze-thaw cycles on physicochemical properties and structure of cooked crayfish (Procambarus clarkii)
AI-2E Family Transporter Protein in Lactobacillus acidophilus Exhibits AI-2 Exporter Activity and Relate With Intestinal Juice Resistance of the Strain
Insight into the mechanism of fracture properties modulated by microstructure in the myofibrillar protein and polysaccharide gel systems
A Novel qPCR Method for the Detection of Lactic Acid Bacteria in Fermented Milk
Research progress of self-assembled nanogel and hybrid hydrogel systems based on pullulan derivatives
Effects of ozone on the removal of geosmin and the physicochemical properties of fish meat from bighead carp (Hypophthalmichthys nobilis)
Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments
Effects of Ozone-Induced Oxidation on the Physicochemical Properties of Myofibrillar Proteins Recovered from Bighead Carp (Hypophthalmichthys nobilis)