Research Background:

• Enhancing activities of salt-tolerant proteases secreted by Aspergillus oryzae using atmospheric and room temperature plasma mutagenesis
• Accelerating aroma maturation of raw soy sauce using low intensity sonication
• Key technology of controlling advanced glycation end products in soy sauce

Current Research:

Fina an optimal plant-based egg substitute (plant-based protein) and develop methods to manufacture plant-based egg with good functional properties (egg-like texture).