Focus on 4 stable research areas in food science:

Glycosylation of proteins under different processing conditions, its impact on nutritional quality, and molecular mechanisms (e.g., regulating ovalbumin-glucose glycosylation via superheated steam to inhibit advanced glycation end-products (AGEs)).

Processing and high-value utilization of aquatic products (e.g., fish bone softening, fish protein gel extraction, and development of high-calcium fish products).

Functional proteins/peptides (e.g., preparation and functional study of antioxidant peptides from grass carp scale gelatin, ACE inhibitory peptides from tuna muscle).

Extraction and utilization of active ingredients from food resources (e.g., extraction of raspberry tannins, bamboo shoot polysaccharides, and mushroom bioactive components).

Academic Services

Editorial Roles: Young Editorial Board Member of Journal of Future Foods, Food Industry Science and Technology, and Food Research and Development; Guest Editor of Foods.

Reviewer: Serves as a reviewer for nearly 20 international and domestic journals, including Food Chemistry, Food Hydrocolloids, and International Journal of Biological Macromolecules.

Innovation Highlights

Proposed the "unfolding effect" of proteins under extreme conditions (superheated steam, microwave, ultrasound), and revealed the "epitope masking theory" for reducing protein allergenicity via combination with glycosylation, establishing a theoretical system for protein-sugar interactions in food.

Overcame key technical bottlenecks in freshwater fish processing, developed over 10 products (e.g., high-calcium fish sausages, fish gelatin) and achieved industrial demonstration.

Established technologies for extracting active components from agricultural by-products using ultrasound and dynamic high-pressure microfluidization, promoting green production line transformation in enterprises.