Area of research
Food Science · Molecular Biology
Research interest
Research focused on Emulsion and Tannic acid, with related work in Xanthan gum, Covalent bond, Gallic acid. Notable publications include 'Construction and characterization of egg white protein-gallic acid-xanthan gum-based emulsion and oleogel', 'Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding', and 'Improvement of antioxidant, emulsification properties and thermal stability of egg white protein by covalent binding to gallic acid/tannic acid and xanthan gum'.
Emulsions and oleogels stabilized by egg white protein-tannic acid-xanthan gum conjugate: Preparation, characterization and potential application in curcumin
Improvement of antioxidant, emulsification properties and thermal stability of egg white protein by covalent binding to gallic acid/tannic acid and xanthan gum
Mechanically Durable Superhydrophobic Strain Sensors with High Biocompatibility and Sensing Performance for Underwater Motion Monitoring
Construction and characterization of egg white protein-gallic acid-xanthan gum-based emulsion and oleogel
Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding