简介

EDUCATION Postdoctoral Fellow: Milk protein chemistry, Cornell University, 1989-1990. Ph.D.: Muscle protein functionality, Washington State University, 1989. M.S.: Proteolysis and meat tenderness, Oregon State University, 1985. B.S.: Carbohydrate chemistry & technology, Jiangnan University (formerly Wuxi University of Light Industry), China, 1982. RESEARCH (75%) Physical, biochemical, and functional properties of muscle, dairy and legume proteins; oxidative changes in proteins and lipids during food processing and storage; development of natural antioxidants and bioactive peptides; textural properties of meat, dairy and soy products; interactions among food ingredients in value-added meat and poultry products; postmortem muscle proteolysis; aquatic products (fish and crustaceans). Research supported by grants (>$5 million) from USDA NRI/AFRI, USDA CBGP, NIHS, KCA, KSA, KSEF, and various food/nutrition companies.