Area of research
Animal Science and Zoology · Food Science
Research interest
Research focused on Food science and Emulsion, with related work in Microstructure, Glycation, Myosin. Notable publications include 'Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques', 'Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure', and 'Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property'.
Investigating the influence of myofibrillar protein and chitosan interfacial distribution on the macroscopic characteristics of emulsions
Transcriptomic responses of foodborne pathogens to the food matrix
Insight into the effect of charge regulation on the binding mechanism of curcumin to myofibrillar protein
Effect of high-pressure homogenization on structural changes and emulsifying properties of chicken liver proteins isolated by isoelectric solubilization/precipitation
Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property
Forming nanoconjugates or inducing macroaggregates, curcumin dose effect on myosin assembling revealed by molecular dynamics simulation
Resistance Profiles of Salmonella Isolates Exposed to Stresses and the Expression of Small Non-coding RNAs
Changes of myofibrillar protein structure improved the stability and distribution of baicalein in emulsion
Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques
Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties
Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions
iTRAQ-based quantitative proteomic characterizes the salting exudates of Jinhua ham during the salting process
Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS
The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure
Manipulating interfacial behavior and emulsifying properties of myosin through alkali-heat treatment
Evaluating endogenous protease of salting exudates during the salting process of Jinhua ham
Structural changes and emulsion properties of goose liver proteins obtained by isoelectric solubilisation/precipitation processes
Effect of Tea Marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings
Bacterial Community and Spoilage Profiles Shift in Response to Packaging in Yellow-Feather Broiler, a Highly Popular Meat in Asia
The effect of pressure-assisted heating on the water holding capacity of chicken batters
Dietary Proteins Rapidly Altered the Microbial Composition in Rat Caecum
Water‐soluble myofibrillar proteins prepared by high‐pressure homogenisation: a comparison study on the composition and functionality
Gelation properties of goose liver protein recovered by isoelectric solubilisation/precipitation process
Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels
Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure
A Raman spectroscopic study of meat protein/lipid interactions at protein/oil or protein/fat interfaces
The Distribution of Water in Pork Meat during Wet-curing as Studied by Low-field NMR
Effect of pH on heat-induced gelation of duck blood plasma protein