Area of research
Plant Science · Food Science
Research interest
Research focused on Polysaccharide and Glycosidic bond, with related work in Hericium erinaceus, Monosaccharide, Heteronuclear molecule. Notable publications include 'Applications of infrared spectroscopy in polysaccharide structural analysis: Progress, challenge and perspective', 'A review of NMR analysis in polysaccharide structure and conformation: Progress, challenge and perspective', and 'Monosaccharide composition analysis of polysaccharides from natural sources: Hydrolysis condition and detection method development'.
Bioactive Polysaccharides Targeting Gut Microbiota to Modulate Host Health: A Gear Effect Theory
Fermentation of celery (Apium graveolens L.) with Lactobacillus plantarum NCU116: Impact on physicochemical properties, free amino acids, and volatile aroma compounds
Explorations and challenges in the oxidative degradation of polysaccharides from natural sources by small compounds
Volatile compound dynamics during blueberry fermentation by lactic acid bacteria and its potential associations with bacterial metabolism
Recent advances in the biosynthesis of fungal glucan structural diversity
Innovative omics strategies in fermented fruits and vegetables: Unveiling nutritional profiles, microbial diversity, and future prospects
Development of soy protein isolate gels added with <i>Tremella</i> polysaccharides and psyllium husk powder as 3D printing inks for people with dysphagia
The Emulsification and Stabilization Mechanism of an Oil-in-Water Emulsion Constructed from Tremella Polysaccharide and Citrus Pectin
Dynamics of α-glucan from Agrocybe cylindracea water extract at different developmental stages and its structure characteristics
Structural characteristics and biological activities of polysaccharides from barley: a review
Exploration and Improvement of Acid Hydrolysis Conditions for Inulin-Type Fructans Monosaccharide Composition Analysis: Monosaccharide Recovery and By-Product Identification
<i>In vitro</i> digestion and fermentation characteristics of eight kinds of pulses and suggestions for different populations
A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods
The synergistic gelation of Dendrobium officinale polysaccharide (Dendronans) with xanthan gum and its rheological and texture properties
Structural properties of Bletilla striata polysaccharide and the synergistic gelation of polysaccharide and xanthan gum
Comprehensive analysis in the nutritional composition, phenolic species and in vitro antioxidant activities of different pea cultivars
Optimized acid hydrolysis conditions for better characterization the structure of inulin-type fructan from Polygonatum sibiricum
The protective effect of small black soybean (Vigna Mungo L.) polysaccharide on acetic acid-induced gastric ulcer in SD rats and its impact on gut microbiota and metabolites
Effects of Drying Treatments on Nutritional Compositions, Volatile Flavor Compounds, and Bioactive Substances of Broad Beans
Comparison of structures and emulsifying properties between water-extracted pectins from Fructus aurantii
Structure characterization and calcium ions induced emulsion gel properties of pectic polysaccharide from Fructus aurantii
Anthraquinone Removal from <i>Cassia obtusifolia</i> Seed Water Extract Using Baking, Stir-Frying, and Adsorption Treatments: Effects on the Chemical Composition, Physicochemical Properties of Polysaccharides, and Antioxidant Activities of the Water Extract
Changes in volatile and nutrient components of mango juice by different Lactic acid bacteria fermentation
Polysaccharides from red kidney bean alleviating hyperglycemia and hyperlipidemia in type 2 diabetic rats via gut microbiota and lipid metabolic modulation
Amelioration of hydrolyzed guar gum on high-fat diet-induced obesity: Integrated hepatic transcriptome and metabolome
Hepatic metabolism-related effects of polysaccharides from red kidney bean and small black soybean on type 2 diabetes
Gastroprotective activity of polysaccharide from the fruiting body of Hericium erinaceus against acetic acid-induced gastric ulcer in rats and structure of one bioactive fraction
Gastroprotective polysaccharide from natural sources: Review on structure, mechanism, and structure–activity relationship
Comparison of NIR and Raman spectra combined with chemometrics for the classification and quantification of mung beans (Vigna radiata L.) of different origins
Polysaccharides from Pachyrhizus erosus roots: Extraction optimization and functional properties