Area of research
Food Science · Nutrition and Dietetics
Research interest
Research interests include Probiotics and Fermented Foods, Proteins in Food Systems, Infant Nutrition and Health, and Protein Hydrolysis and Bioactive Peptides.
Unlocking the potential of donkey Milk: Nutritional composition, bioactive properties and future prospects
Medium-chain fatty acid production via microbial electrosynthesis: Mechanisms, progress, and prospects
Artemisinin and Its Derivatives from Molecular Mechanisms to Clinical Applications: New Horizons Beyond Antimalarials
Clinical validation of a wearable ultrasound sensor of blood pressure
Research Progress for Probiotics Regulating Intestinal Flora to Improve Functional Dyspepsia: A Review
A review of the biological activities of lactoferrin: mechanisms and potential applications
The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
Polyphenols and intestinal microorganisms: A review of their interactions and effects on human health
A review of casein phosphopeptides: From enrichment identification to biological properties
A fully integrated wearable ultrasound system to monitor deep tissues in moving subjects
α-myosin heavy chain lactylation maintains sarcomeric structure and function and alleviates the development of heart failure
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
Characterization and comparison of whey proteomes from bovine and donkey colostrum and mature milk
Bulking Duration and Daminozide Affect Growth and Flowering of Achillea בCoronation Gold’