Area of research
Animal Science and Zoology · Food Science
Research interest
Research focused on Myofibril and Curdlan, with related work in Fourier transform infrared spectroscopy, Bacterial cellulose, Chitosan. Notable publications include 'Effects of low-frequency and high-intensity ultrasonic treatment combined with curdlan gels on the thermal gelling properties and structural properties of soy protein isolate', 'Characterization of Bacterial Cellulose by Gluconacetobacter hansenii CGMCC 3917', and 'An injectable antibacterial chitosan-based cryogel with high absorbency and rapid shape recovery for noncompressible hemorrhage and wound healing'.
Diagnostic Accuracy of Ultrasound Elastography Versus Fine-Needle Aspiration Cytology in Predicting Benign and Malignant Thyroid Nodules in Solitary and Multinodular Thyroid Glands: A Comparative Analysis
Changes in the Quality of Myofibrillar Protein Gel Damaged by High Doses of Epigallocatechin-3-Gallate as Affected by the Addition of Amylopectin
Effects of low-frequency and high-intensity ultrasonic treatment combined with curdlan gels on the thermal gelling properties and structural properties of soy protein isolate
An injectable antibacterial chitosan-based cryogel with high absorbency and rapid shape recovery for noncompressible hemorrhage and wound healing
Antibacterial aerogels with nano‑silver reduced in situ by carboxymethyl cellulose for fresh meat preservation
Epigallocatechin-3-gallate mediated self-assemble behavior and gelling properties of the ovalbumin with heating treatment
Effect of MTGase on silver carp myofibrillar protein gelation behavior after peroxidation induced by peroxyl radicals
Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine
Dual role (promotion and inhibition) of transglutaminase in mediating myofibrillar protein gelation under malondialdehyde-induced oxidative stress
The gelation properties of myofibrillar proteins prepared with malondialdehyde and (−)-epigallocatechin-3-gallate
Incorporated glucosamine adversely affects the emulsifying properties of whey protein isolate polymerized by transglutaminase
Influence of biofilm surface layer protein A (<scp>BslA</scp>) on the gel structure of myofibril protein from chicken breast
Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation
Characterization of Bacterial Cellulose by <i>Gluconacetobacter hansenii</i> CGMCC 3917
Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation
Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing