Area of research
Food Science · Control and Systems Engineering
Research interest
Research focused on Food science and Tafel equation, with related work in Odor, Polyphenol, Aspergillus oryzae. Notable publications include 'The latest advances on soy sauce research in the past decade: Emphasis on the advances in China', 'Iron supplementation and iron-fortified foods: a review', and 'Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce'.
The correlation between serum alkaline phosphatase and grip strength in middle-aged and elderly people: NHANES 2011–2014
Synergistic modification of multi-frequency power ultrasound and rose polyphenols on physicochemical, structural and digestion behavior of high amylose corn starch
Atmosphere-controlled high-voltage electrospray for improving conductivity, flexibility, and antibacterial properties of chitosan films
The latest advances on soy sauce research in the past decade: Emphasis on the advances in China
Starches modification with rose polyphenols under multi-frequency power ultrasonic fields: Effect on physicochemical properties and digestion behavior
Photothermal and selective microbial inactivation behaviors of gluconamide-coated IR780 nanoparticles
Selection of drying techniques for Pingyin rose on the basis of physicochemical properties and volatile compounds retention
Multi-frequency power ultrasound as a novel approach improves intermediate-wave infrared drying process and quality attributes of pineapple slices
The modification of pomegranate polyphenol with ultrasound improves mechanical, antioxidant, and antibacterial properties of tuna skin collagen-chitosan film
Mesenchymal stem cell-derived exosome mitigates colitis <i>via</i> the modulation of the gut metagenomics–metabolomics–farnesoid X receptor axis
The Physicochemical Properties and Antioxidant Activity of Spirulina (Artrhospira platensis) Chlorophylls Microencapsulated in Different Ratios of Gum Arabic and Whey Protein Isolate
Degradation Mechanism of Soybean Protein B<sub>3</sub> Subunit Catalyzed by Prolyl Endopeptidase from <i>Aspergillus niger</i> during Soy Sauce Fermentation
Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures
Application of high-voltage electrospray system for non-thermal microbial inactivation of raw bovine milk
Research on accurate perception and control system of fertilization amount for corn fertilization planter
Evaluation of the uniformity, quality and energy cost of four types of vegetables and fruits after pilot-scale pulse-spouted bed microwave (915 MHz) freeze-drying
Iron supplementation and iron-fortified foods: a review
Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce
Hawthorn pectin: Extraction, function and utilization
Preparation of tuna skin collagen-chitosan composite film improved by sweep frequency pulsed ultrasound technology
Glycosylation in Cervical Cancer: New Insights and Clinical Implications
High voltage electrohydrodynamic atomization of bovine lactoferrin and its encapsulation behaviors in sodium alginate
Preservation of duck eggs through glycerol monolaurate nanoemulsion coating
Selective enzyme inactivation in a simulated system and in cabbage juice using electrospray technology
Effect of infused CO2 in a model solid food on the ice nucleation during ultrasound-assisted immersion freezing
Electromagnetic fields assisted blanching—Effect on the dielectric and physicochemical properties of cabbage
Effect of Applied Voltage on the Aggregation and Conformational Changes in Peroxidase Under Electrospray
Hierarchical MoS2 nanoflowers on carbon cloth as an efficient cathode electrode for hydrogen evolution under all pH values
Three-dimensional interconnected MoS2 nanosheets on industrial 316L stainless steel mesh as an efficient hydrogen evolution electrode
Mechanism study on the photocatalytic efficiency enhancement of MoS<sub>2</sub> modified Zn–AgIn<sub>5</sub>S<sub>8</sub> quantum dots