Area of research
Animal Science and Zoology · Food Science
Research interest
Research interests include Chemistry, Food science, Health benefits, Biotechnology, Myofibril, and Polyphosphate.
The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
From a metabolomics profiling perspective explaining the deterioration impact induced by chicken meat exudate
Polysaccharides, proteins, and their complex as microencapsulation carriers for delivery of probiotics: A review on carrier types and encapsulation techniques
A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies
Effects of Tenebrio molitor protein emulsion on the properties, and structure of myofibrillar protein gel
Ameliorating the stability of native/thermally denatured chicken-derived myofibrillar proteins particles in an aqueous system: The synergistic effect of acidification combined with inulin and inulin/sodium alginate
Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition
The Distribution of Water in Pork Meat during Wet-curing as Studied by Low-field NMR
Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N‐nitrosamines formation in dry‐cured sausage