Area of research
Molecular Biology · Food Science
Research interest
Research focused on Food science and Bacillus subtilis, with related work in Biodiesel, Saccharomyces cerevisiae, Hermetia illucens. Notable publications include 'Effects of ultrasound on microbial growth and enzyme activity', 'Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment', and 'Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis'.
Effect of xylose glycation and ultrasonication on the interfacial properties and physicochemical stability of silkworm pupa protein-stabilized Pickering emulsion and its applicability in emulsion-filled hydrogels
Research Progress on Quality Characteristics of Yoghurt and Its Fermentation Enhancement Technology: A Review
Enhancing ethanol tolerance and metabolic activity of Saccharomyces cerevisiae during Rice fermentation by fixed-frequency ultrasound
Improvement of interfacial, antioxidant, and emulsifying properties of pectin by grafting surfactin
Surfactin and its Antibacterial Mechanism on Staphylococcus Aureus and Application in Pork Preservation
Effect of carbonyl-amino condensation, non-covalent cross-linking and conformational changes induced by ultrasound-assisted Maillard reaction on lysinoalanine formation in silkworm pupa protein
Isolation of a surfactin‐producing strain of <scp><i>Bacillus subtilis</i></scp> and evaluation of the probiotic potential and antioxidant activity of surfactin from fermented soybean meal
Application of fixed‐frequency ultrasound in the cultivation of <i>Saccharomyces cerevisiae</i> for rice wine fermentation
Changes in physicochemical, structural and functional properties, and lysinoalanine formation during the unfolding and refolding of pH-shifted black soldier fly larvae albumin
Stereo-hindrance effect and oxidation cross-linking induced by ultrasound-assisted sodium alginate-glycation inhibit lysinoalanine formation in silkworm pupa protein
Synergistic effects of pH shift and heat treatment on solubility, physicochemical and structural properties, and lysinoalanine formation in silkworm pupa protein isolates
Effect of single and two-stage fermentation on the antioxidative activity of soybean meal, and the structural and interfacial characteristics of its protein
Effect of alkaline pH-shifting process on extraction rate, structural, and functional properties of black soldier fly (Hermetia illucens) larvae protein
Modification of whey protein isolate by ultrasound-assisted pH shift for complexation with carboxymethylcellulose: Structure and interfacial properties
Preparation of housefly (Musca domestica) larvae protein hydrolysates: Influence of dual-sweeping-frequency ultrasound-assisted enzymatic hydrolysis on yield, antioxidative activity, functional and structural attributes
Emulsification and encapsulation properties of conjugates formed between whey protein isolate and carboxymethyl cellulose under acidic conditions
Effect of pectin concentration on emulsifying properties of black soldier fly (Hermetia illucens) larvae albumin modified by pH-shifting and ultrasonication
Inhibition of cross-linked lysinoalanine formation in pH12.5-shifted silkworm pupa protein, and functionality thereof: Effect of ultrasonication and glycation
Recent Insight on Edible Insect Protein: Extraction, Functional Properties, Allergenicity, Bioactivity, and Applications
The structure, antioxidant and antibacterial properties of thiol-modified soy protein isolate induced by allicin
Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review
Fabrication of whey protein isolate/chitosan complexes and its protective effect on allicin
Monitoring of critical parameters in thermophilic solid-state fermentation process of soybean meal using NIR spectroscopy and chemometrics
Mixed-Strain Fermentation Conditions Screening of Polypeptides from Rapeseed Meal and the Microbial Diversity Analysis by High-Throughput Sequencing
Influence of Low-Intensity Ultrasound on ε-Polylysine Production: Intracellular ATP and Key Biosynthesis Enzymes during Streptomyces albulus Fermentation
Effect of solid‐state fermentation by three different <i>Bacillus</i> species on composition and protein structure of soybean meal
Identification of a thermophilic protease‐producing strain and its application in solid‐state fermentation of soybean meal
Effects of pulsed magnetic field on microbial and enzymic inactivation and quality attributes of orange juice
The selective breeding and mutagenesis mechanism of high‐yielding surfactin <scp><i>Bacillus subtilis</i></scp> strains with atmospheric and room temperature plasma
Effect of dual-frequency ultrasound on the formation of lysinoalanine and structural characterization of rice dreg protein isolates