Area of research
Biochemistry · Food Science
Research interest
Research interests include Chemistry, Gelatin, Fish <Actinopterygii>, Rheology, Antioxidant, and Food science.
Exploration of changes in sensory, physicochemical properties and microbial metabolic activities of grass carp meat with five thermal processing treatments during refrigerated storage
Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat
Capsaicin encapsulated in W/O/W double emulsions fabricated via ethanol-induced pectin gelling: Improvement of bioaccessibility and reduction of irritation
Hypoglycemic and H2O2-induced oxidative injury protective effects and the phytochemical profiles of the ethyl acetate fraction from Radix Paeoniae Alba
From Fish Scale Gelatin to Tyrosinase Inhibitor: A Novel Peptides Screening Approach Application
Extraction optimization and screening of antioxidant peptides from grass carp meat and synergistic–antagonistic effect
Microbial transglutaminase (MTGase) modified fish gelatin-γ-polyglutamic acid (γ-PGA): Rheological behavior, gelling properties, and structure
Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology
The influence of in vitro gastrointestinal digestion on the <i>Perilla frutescens</i> leaf extract: Changes in the active compounds and bioactivities
Fish gelatin modifications: A comprehensive review
Inhibition mechanism of α-glucosidase inhibitors screened from Artemisia selengensis Turcz root
Antioxidant, metabolic enzymes inhibitory ability of <i>Torreya grandis</i> kernels, and phytochemical profiling identified by HPLC‐QTOF‐MS/MS
Developments in Hydroxypropylation of Starch: A Review
Influence of dynamic high pressure microfluidization on functional properties and structure of gelatin from bighead carp (<i>Hypophthalmichthys nobilis</i>) scale
Gelation kinetics and characterization of enzymatically enhanced fish scale gelatin–pectin coacervate
Antioxidant activities and polyphenols of sweet potato (Ipomoea batatas L.) leaves extracted with solvents of various polarities
Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal gum (gum arabic)
Promotion of foam properties of egg white protein by subcritical water pre-treatment and fish scales gelatin