Area of research
Animal Science and Zoology · Food Science
Research interest
Research focused on Myofibril and Biofilm, with related work in Emulsion, Food science, Salmonella. Notable publications include 'Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics', 'Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties', and 'Overheating induced structural changes of type I collagen and impaired the protein digestibility'.
Construction and mechanism of mycoprotein-based meat analogue fibrous structures under the coupled effects of sodium alginate, 3D printing, and freezing
Characterization and genome analysis of Pseudomonas phages isolated from various sources related to chilled chicken
Effect of cell-cultured pork biomass on the texture and flavor characteristics of plant-based meat analogues
Influence of mycelial integrity damaged by ultrasonic treatment on product textural properties and in vitro digestibility
Overheating induced structural changes of type I collagen and impaired the protein digestibility
Resistance Profiles of Salmonella Isolates Exposed to Stresses and the Expression of Small Non-coding RNAs
Enhancement of the edible quality and shelf life of soft‐boiled chicken using MAP
Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties
Isoelectric solubilization/precipitation processing modified sarcoplasmic protein from pale, soft, exudative-like chicken meat
Conformational and rheological changes of high-pressure processing treated rabbit myosin subfragments during heating
Complete Genome Sequence of Salmonella enterica Serovar Enteritidis NCM 61, with High Potential for Biofilm Formation, Isolated from Meat-Related Sources
Chicken breast quality – normal, pale, soft and exudative (<scp>PSE</scp>) and woody – influences the functional properties of meat batters
Characterization of attachment and biofilm formation by meat-borne Enterobacteriaceae strains associated with spoilage
Fish oil diet may reduce inflammatory levels in the liver of middle-aged rats
Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology
Insights into the transcriptome profile of mature biofilm of Salmonella Typhimurium on stainless steels surface
Phosphorproteome Changes of Myofibrillar Proteins at Early Post-mortem Time in Relation to Pork Quality As Affected by Season
Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics
Effect of pH on heat-induced gelation of duck blood plasma protein