Area of research
Animal Science and Zoology · Nutrition and Dietetics
Research interest
Research interests include Food science, Chemistry, Hydrostatic pressure, Pascalization, Calpastatin, and Crosstalk.
Stress Effects on Meat Quality: A Mechanistic Perspective
Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breast
Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods
Improved duck meat quality by application of high pressure and heat: A study of water mobility and compartmentalization, protein denaturation and textural properties
Enhanced texture, yield and safety of a ready-to-eat salted duck meat product using a high pressure-heat process