Area of research
Animal Science and Zoology · Cell Biology
Research interest
Research interests include Chemistry, Sturgeon, Food science, Flavor, Chewiness, and Umami.
Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying
Influence of thermal processing on flavor and sensory profile of sturgeon meat
Effects of microbial diversity and phospholipids on flavor profile of caviar from hybrid sturgeon (Huso dauricus × Acipenser schrencki)
Characterization of chondroitin sulfates isolated from large hybrid sturgeon cartilage and their gastroprotective activity against ethanol-induced gastric ulcers
Preservation of sturgeon using a photodynamic non-thermal disinfection technology mediated by curcumin
Sous vide pretreatment in cooking sturgeon fish burger: Effects on physicochemical properties and sensory characteristics
Effect of chicken breast on the physicochemical properties of unwashed sturgeon surimi gels
Oyster-Derived Zinc-Binding Peptide Modified by Plastein Reaction via Zinc Chelation Promotes the Intestinal Absorption of Zinc
Thermal Gel Degradation (Modori) in Sturgeon ( <i>Acipenseridae</i> ) Surimi Gels