Area of research
Food Science · Animal Science and Zoology
Research interest
Research interests include Proteins in Food Systems, Meat and Animal Product Quality, Muscle metabolism and nutrition, and Protein Hydrolysis and Bioactive Peptides.
Cavitation jet-assisted construction of the soybean protein-based high internal phase emulsions: interfacial behaviors, formation mechanisms in 3D printing and improved bioaccessibility of γ-oryzanol
Food-derived protein fibril-based multiscale structured systems: Construction, potential applications, and future prospects
Formation and properties of β-conglycinin particle-Konjac Glucomannan co-stabilized Pickering emulsion: Dynamic adsorption behavior and complex interface microstructure
Improved Baselines with Visual Instruction Tuning
Characterization, release profile, and antibacterial properties of oregano essential oil nanoemulsions stabilized by soy protein isolate/tea saponin nanoparticles
Hyperbranched porous boronate affinity imprinted hydrogels for specific separation of flavonoids under physiological pH: A emulsion interfacial assembly imprinted strategy
Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review.
High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles
Analysis of inhibition of guava (Psidium guajava l.) leaf polyphenol on the protein oxidative aggregation of frozen chicken meatballs based on structural changes.
High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability.
Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers.
Combination of ultrasound treatment and starter culture for improving the quality of beef jerky.
The dynamic change in the degradation and in vitro digestive properties of porcine myofibrillar protein during freezing storage.
A novel strategy for improving the stability of myofibrillar protein emulsions at low ionic strength using high-intensity ultrasound combined with non-enzymatic glycation.
Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification.
Improved water solubility of myofibrillar proteins by ultrasound combined with glycation: A study of myosin molecular behavior.
Research progress on quality deterioration mechanism and control technology of frozen muscle foods.
Combination of high-intensity ultrasound and hydrogen peroxide treatment suppresses thermal aggregation behaviour of myofibrillar protein in water.
Improving the solubility of myofibrillar proteins in water by destroying and suppressing myosin molecular assembly via glycation.
Formation of cinnamon essential oil/xanthan gum/chitosan composite microcapsules basing on Pickering emulsions
Effects of Modified Atmosphere Packaging with Various CO<sub>2</sub> Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs.
Ultrasound pretreatment for improving the quality and protein digestibility of stir-frying chicken gizzards.
Heterocyclic aromatic amine contents and quality characteristics of bacon as influenced by NaCl concentration of brine.
High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly.
Filamentous myosin in low-ionic strength meat protein processing media: Assembly mechanism, impact on protein functionality, and inhibition strategies
Future trends of processed meat products concerning perceived healthiness: A review.
Investigation of molecular mechanisms of interaction between myofibrillar proteins and 1-heptanol by multiple spectroscopy and molecular docking methods.
Solubilization and stable dispersion of myofibrillar proteins in water through the destruction and inhibition of the assembly of filaments using high-intensity ultrasound.
Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters.
In vitro growth performance, antioxidant activity and cell surface physiological characteristics of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 stressed at different NaCl concentrations.