Area of research
Food Science · Molecular Medicine
Research interest
Research focused on Emulsion and Whey protein isolate, with related work in Chemical engineering, Adsorption, Ultrasonic sensor. Notable publications include 'Ultrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates', 'Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate', and 'Effect of temperature, calcium and protein concentration on aggregation of whey protein isolate: Formation of gel-like micro-particles'.
Ultrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates
Redesign of air/oil-water interface via physical fields coupled with pH shifting to improve the emulsification, foaming, and digestion properties of plant proteins
Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate
Review on the Regulation of Plant Polyphenols on the Stability of Polyunsaturated-Fatty-Acid-Enriched Emulsions: Partitioning Kinetic and Interfacial Engineering
Effects of tocopherols on the stability of flaxseed oil-in-water emulsions stabilized by different emulsifiers: Interfacial partitioning and interaction
Effect of temperature, calcium and protein concentration on aggregation of whey protein isolate: Formation of gel-like micro-particles