Area of research
Food Science · Molecular Biology
Research interest
Research focused on Gelatin and Rheology, with related work in Antioxidant, Pectin, Ipomoea. Notable publications include 'Fish gelatin modifications: A comprehensive review', 'Antioxidants and α-glucosidase inhibitors from Ipomoea batatas leaves identified by bioassay-guided approach and structure-activity relationships', and 'Pectin and enzyme complex modified fish scales gelatin: Rheological behavior, gel properties and nanostructure'.
DYRK1A-TGF-β signaling axis determines sensitivity to OXPHOS inhibition in hepatocellular carcinoma
Automatic Identification of Potential Renewal Areas in Urban Residential Districts Using Remote Sensing Data and GeoAI
Progressive structural changes of microbial transglutaminase modified fish gelatin during gastric digestion
Molecular mechanisms of superheated steam-induced modifications enhancing ovalbumin functional properties: Insights from site identification and peptidomic analysis
Locust bean gum improved the gelling properties of fish gelatin in acidic environments and its application in acid gel gummies
Cross-feeding and co-degradation within a bacterial consortium dominated by challenging-to-culture <i>Leucobacter</i> sp. HA-1 enhances sulfonamide degradation
Changes in physical properties and characteristic peptides in porcine gelatin-containing gummy candies at different storage stages during shelf-life
Identifying gelatin source by mass spectrometry: A review
Investigation of the mechanism of H2O2 combined pulsed electric field treatment reducing the antigenicity of parvalbumin and tropomyosin by high-resolution mass spectrometry, molecular dynamics and DFT computation
Peach Gum Polysaccharide Prevents Chemotherapy-Induced Intestinal Injury and Degenerative Behavior
Insight into the effects of pulsed electric field on the structure, aggregation characteristics and functional properties of whey proteins
Effects of Maillard reaction of different monosaccharide-modified on some functional properties of fish gelatin
Magnetic field: A non-thermal technology in food processing
Angiotensin converting enzyme (ACE) inhibitory peptide from the tuna (Thunnus thynnus) muscle: Screening, interaction mechanism and stability
Modulating allergenicity of prawn tropomyosin (penaeus chinensis) via pulsed electric field-induced conformational changes
Insight into the aroma and taste enrichment pattern in Chinese traditional braised soup based on HS-SPME-GC-MS and HS-GC-IMS
Review the antioxidant and angiotensin converting enzyme inhibitory peptides derived from fish: Preparation, structure-relationship, bioavailability and ameliorating strategies
Investigating the Mechanism of Microwave-Assisted Enzymolysis Synergized with Magnetic Bead Adsorption for Reducing Ovalbumin Allergenicity through Biomass Spectrometry Analysis
Insight into the Mechanism Underlying the Reduction of Digestibility and IgG/IgE Binding Ability in Ovalbumin during Different High-Temperature Conduction Modes-Induced Glycation
Investigation into IgG/IgE binding capacity and gut microbiota of digestion products derived from glycated ovalbumin
Novel angiotensin-converting enzyme inhibitory peptides derived from tuna (Thunnus maccoyii): The integration of computer tools with in vitro experiments
Peptidomics Screening and Molecular Docking with Umami Receptors T1R1/T1R3 of Novel Umami Peptides from Oyster (<i>Crassostrea gigas</i>) Hydrolysates
pH-induced complex coacervation of fish gelatin and carboxylated chitosan: Phase behavior and structural properties
Identification of novel angiotensin converting enzyme (ACE) inhibitory peptides from Pacific saury: In vivo antihypertensive effect and transport route
Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS
Insight into the effect of traditional frying techniques on glycosylated hazardous products, quality attributes and flavor characteristics of grass carp fillets
Efficient preparation of oyster hydrolysate with aroma and umami coexistence derived from ultrasonic pretreatment assisted enzymatic hydrolysis
Flavor substances of low-valued red swamp crayfish (Procambarus clarkii) hydrolysates derived from double enzymatic systems
Mechanism of the Allergenicity Reduction of Ovalbumin by Microwave Pretreatment-Assisted Enzymolysis through Biological Mass Spectrometry
Insight into the molecular mechanism underlying the enhancement of antioxidant activity in ovalbumin by high-energy electron beam irradiation