Area of research
Food Science · Molecular Biology
Research interest
Research focused on Food science and Fermentation, with related work in Lactobacillus plantarum, Probiotic, Quorum sensing. Notable publications include 'The enhancement and mechanism of the perception of saltiness by umami peptide from Ruditapes philippinarum and ham', 'Effect of adzuki bean sprout fermented milk enriched in γ-aminobutyric acid on mild depression in a mouse model', and 'Novel milk casein–derived peptides decrease cholesterol micellar solubility and cholesterol intestinal absorption in Caco-2 cells'.
Enhanced off-flavor compounds biotransformation by microbial interaction between Saccharomyces cerevisiae and Lactobacillus plantarum assisted by physical excitor and yeast quorum sensing
The key quorum sensing gene luxS in Lactobacillus acidophilus CICC 6074 and Lactobacillus helveticus R0052 mediates organic acid production and promotes protein hydrolysis in yogurt
Evaluation of novel angiotensin I-converting enzyme and dipeptidyl peptidase IV inhibitory peptides derived from yak milk based on peptidomics and network pharmacology
Elucidating the umami mechanism of novel oyster-derived peptides: an approach combining in silico enzymolysis and molecular dynamics simulation
Advances in Miniaturized Liquid Chromatography for the Detection of Organic Pollutants in Food, Environmental, and Biological Samples
Effects of sonication and yeast fermentation on the physicochemical and sensory features of duck liver paste
Phosphorylation altered structural flexibility of goose liver protein: Relation to interfacial and emulsifying properties
Characterization and determination of casein glycomacropeptide in dairy products by UHPLC–MS/MS based on its characteristic peptide
Screening of a potential probiotic Lactiplantibacillus plantarum NUC08 and its synergistic effects with yogurt starter
The enhancement and mechanism of the perception of saltiness by umami peptide from Ruditapes philippinarum and ham
Characterization of a novel flavored yogurt enriched in γ-aminobutyric acid fermented by Levilactobacillus brevis CGMCC1.5954
Amino Acid-Derived Quorum Sensing Molecule Alanine on the Gastrointestinal Tract Tolerance of the <i>Lactobacillus</i> Strains in the Cocultured Fermentation Model
Anti-inflammation and gut microbiota regulation properties of fatty acids derived from fermented milk in mice with dextran sulfate sodium-induced colitis
Effect of adzuki bean sprout fermented milk enriched in γ-aminobutyric acid on mild depression in a mouse model
Novel milk casein–derived peptides decrease cholesterol micellar solubility and cholesterol intestinal absorption in Caco-2 cells
S-layer protein modulates the stimulatory effects of Lactobacillus acidophilus CICC 6074 by triggering PKC signaling cascade in RAW 264.7 cells
Nanocapsular Dispersion of Cinnamaldehyde for Enhanced Inhibitory Activity against Aflatoxin Production by Aspergillus flavus