Area of research
Animal Science and Zoology · Food Science
Research interest
Research focused on Food science and Umami, with related work in Pepper, Myofibril, Biosensor. Notable publications include 'Antibacterial Activity and Mechanism of Action of Black Pepper Essential Oil on Meat-Borne Escherichia coli', 'Functional graphene-gold nano-composite fabricated electrochemical biosensor for direct and rapid detection of bisphenol A', and 'The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle'.
TMT-labelled quantitative proteomics reveals the mechanism of Rhodotorula mucilaginosa on proteolysis of dry-cured ham: Structural protein degradation, amino acid release and taste improvement
The fabrication and intelligent evaluation for meat freshness of colorimetric hydrogels using zein and sodium alginate loading anthocyanin and curcumin: Stability and sensitivity to pH and volatile amines
Fibrinogen hydrolysate-carrageenan hydrogels filled with carboxymethyl chitosan-cinnamaldehyde: Insights of the interaction mechanism, structure, stability and antibacterial capacity
Mechanistic insights into the modulation of myofibrillar protein microstructure and physicochemical properties in conditioned goose using pulsed electric field treatment
Processing–Microstructure–Properties Relationship of Meat Myofibrillar Proteins as Defined by High Hydrostatic Pressure
Enhanced interfacial stabilization of high internal phase emulsion using goose liver protein via ultrasonication fortified interfacial curcumin complexation
Synergistic induction of molten globule-like structures by sonication with chemical stabilizers for high-quality lamb liver protein extraction
Study on the inhibitory effects and mechanisms of four polyphenolic compounds from perilla extract on advanced glycation end products (AGEs)
Mechanisms of changes in protein hydrolysis and taste improvement during ultrasound-assisted processing of marinated beef
The effects of yeast fermentation on taste substance evolution and sensory development of dry-cured ham: The insights of peptidomics and metabolomics
The molecular mechanism of Rhodotorula mucilaginosa on the accumulation of γ-glutamyl peptides and taste development of dry-cured ham: the insights of metagenomics and metabolomics
LC-MS/MS-Based Metabolomics and Multivariate Statistical Analysis Reveal the Mechanism of Rhodotorula mucilaginosa Proteases on Myofibrillar Protein Degradation and the Evolution of Taste Compounds
Insights into the identification of bitter peptides from Jinhua ham and its taste mechanism by molecular docking and transcriptomics analysis
Peptides derived from casein hydrolyzed by Lactobacillus: Screening and antioxidant properties in H2O2-induced HepG2 cells model
Insights into the molecular mechanisms of lipid metabolism of air-dried goose on the formation of flavor substances by co-inoculation of lactic acid bacteria and staphylococcus based on GC-MS and lipidomics
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
Structural and gel property changes in chicken myofibrillar protein induced by argon cold plasma-activated water: With a molecular docking perspective
Exploring the binding mechanisms of thermally and ultrasonically induced molten globule-like β-lactoglobulin with heptanal as revealed by multi-spectroscopic techniques and molecular simulation
LC-MS/MS-based metabolomics and multivariate statistical analysis reveal the mechanism of yeast extracellular proteases on myofibrillar protein degradation, metabolite development and sensory characteristics improvement
Effect of pre-acidification induction on the physicochemical features, myofibrillar protein microstructure, and headspace volatiles of ready-to-cook goose meat
Proposing moderate unfolding of interfacial proteins to enhance the techno-functional features of complex microgel particles formed by whey protein-chitooligosaccharide conjugation
Effect of ultrasonic pretreatment with synergistic microbial fermentation on tenderness and flavor of air-dried duck under low nitrite process
Rapid screening of novel umami peptides in high-umami scored air-dried chicken under low-salt processing based on molecular sensory techniques
Characterization of the Effects of Low-Sodium Salt Substitution on Sensory Quality, Protein Oxidation, and Hydrolysis of Air-Dried Chicken Meat and Its Molecular Mechanisms Based on Tandem Mass Tagging-Labeled Quantitative Proteomics
Mechanisms of inhibition of prevailing spoilage bacteria Weissella viridescens in sauced duck product by e-beam irradiation synergistic modified atmosphere packaging
Contribution of ultrasound‐assisted protein structural changes in marinated beef to the improved binding ability of spices and flavor enhancement
Phosphorylation altered structural flexibility of goose liver protein: Relation to interfacial and emulsifying properties
Phosphate type dependent phosphorylation on the interfacial and emulsion stabilizing behaviors of goose liver protein: Perspective of protein charging
Limosilactobacillus fermentum CGMCC 1.7434 and Debaryomyces hansenii GDMCC 2.149 synergize with ultrasound treatment to efficiently degrade nitrite in air-dried ducks
Insights into the molecular mechanisms of microbial agent fermentation on the formation of sensory quality in air-dried geese via metabolomics