Area of research
Plant Science · Food Science
Research interest
Research interests include Food science, Chemistry, Monascus purpureus, Monascus, Starch, and Guar gum.
Transcriptomics-based revelation of the effect of daidzein on the possible synthesis pathway of selenium-enriched exopolysaccharides in Monascus purpureus
Improved cooking quality and reduced in vitro digestibility in germinated highland barley noodles through synergistic modification with guar gum and Na2CO3
Modulating the functional properties of pea protein isolate: The impact of gellan gum and sodium chloride
Effect of three polysaccharides with different charge characteristics on the properties of highland barley starch gel
Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels
Comparative transcriptome analysis of Monascus purpureus at different fermentation times revealed candidate genes involved in exopolysaccharide biosynthesis