Area of research
Plant Science · Biochemistry
Research interest
Research interests include Chemistry, Rheology, Viscosity, Food science, Xanthan gum, and Emulsion.
Effects of Water-Soluble and Fat-Soluble Antioxidant Combinations in Oil-in-Water Emulsions on the Oxidative Stability of Walnut Kernels
Straw return under deep tillage increases grain yield in the rice-rotated wheat cropping system
Synergistic effects of psyllium husk powder and different levels of methylcellulose on the storage stability of sodium caseinate emulsion
Effect of nitrogen reduction on the remobilization of post‐anthesis assimilates to grain and grain‐filling characteristics in a drip‐irrigated spring wheat system
Effects of different hydrocolloids on gelatinization and gels structure of chestnut starch
Chestnut starch modification with dry heat treatment and addition of xanthan gum: Gelatinization, structural and functional properties
Effects of psyllium husk powder on the emulsifying stability, rheological properties, microstructure, and oxidative stability of oil-in-water emulsions
In Vitro Susceptibility of Oxidized Myosin by μ-Calpain or Caspase-3 and the Determination of the Oxidation Sites of Myosin Heavy Chains
A preliminary study: saltiness and sodium content of aqueous extracts from plants and marine animal shells
Potential use of crude extracts from Alaska Pollock muscle as meat tenderizer