Area of research
Food Science · Nutrition and Dietetics
Research interest
Research interests include Proteins in Food Systems, Polysaccharides Composition and Applications, Food Chemistry and Fat Analysis, and Food composition and properties.
Ciliary neurotrophic factor attenuates myocardial infarction-induced oxidative stress and ferroptosis via PI3K/Akt signaling
Unraveling the role of HIF2α in melanoma progression and epithelial–mesenchymal transition
Encapsulation and protection of β-carotene in Pickering emulsions stabilized by chitosan-phytic acid-cyclodextrin nanoparticles
Recent advances in the formation and identification of nanoparticle protein coronas and their effects on the digestion and absorption of polyphenols
Interaction of zein/HP-β-CD nanoparticles with digestive enzymes: Enhancing curcumin bioavailability
Regulation of Adsorption Properties of Whey Protein Isolate Fibril–Calcium Alginate Aerogels by Controlling Protein Fibrillation Time
Comprehensive assessment of intradermal responses to hyaluronic acid-based skin injection fillers through multi-pathway dynamic synergies
Physicochemical stability, antioxidant activity, and antimicrobial activity of quercetin-loaded zein nanoparticles coated with dextrin-modified anionic polysaccharides
Recent advances in biomolecule-based films and coatings for active and smart food packaging applications
Development of emulsion-based edible inks for 3D printing applications: Pickering emulsion gels
Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks
The Chemistry and Biology of Collagen Hybridization
Polysaccharide-based colloids as fat replacers in reduced-fat foods
Preparation of robust, water-resistant, antibacterial, and antioxidant chitosan-based films by incorporation of cinnamaldehyde–tannin acid-zinc acetate nanoparticles
Health benefits, mechanisms of interaction with food components, and delivery of tea polyphenols: a review
Co-encapsulation of curcumin and quercetin with zein/HP-β-CD conjugates to enhance environmental resistance and antioxidant activity
Preparation and characterization of zein-based core-shell nanoparticles for encapsulation and delivery of hydrophobic nutrient molecules: Enhancing environmental stress resistance and antioxidant activity
Advances in intelligent response and nano-enhanced polysaccharide-based hydrogels: Material properties, response types, action mechanisms, applications
Fabrication of starch-based oleogels using capillary bridges: Potential for application as edible inks in 3D food printing
The construction of whey protein-coated OSA debranched starch particles used for curcumin steady-state delivery and pH-sensitive sustained release
Recent developments in sources, chemical constituents, health benefits and food applications of essential oils extracted from medicine food homology plants
Recent advances in natural gums as additives to help the construction and application of edible biopolymer gels: the example of hydrogels and oleogels
Cyclodextrin carboxylate improves the stability and activity of nisin in a wider range of application conditions
Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application
Bioaccessibility and bioavailability of phytochemicals: Influencing factors, improvements, and evaluations
Preparation of high internal phase Pickering emulsion gels stabilized by glycyrrhizic acid-zein composite nanoparticles: Gelation mechanism and 3D printing performance
Peanut protein-polysaccharide hydrogels based on semi-interpenetrating networks used for 3D/4D printing
Polysaccharide-based nano-delivery systems for encapsulation, delivery, and pH-responsive release of bioactive ingredients
Preparation, properties and interaction of curcumin loaded zein/HP-β-CD nanoparticles based on electrostatic interactions by antisolvent co-precipitation
The inhibitory mechanism of amylase inhibitors and research progress in nanoparticle-based inhibitors