The Maillard Reaction.- Characterization of the Maillard Reaction on Amino Acid-Sugar Systems.- Characterization Of Glycated Lysine In Peptide-Sugar System.- Determination of the Maillard Reaction Sites and Property Effects of Lysozyme.
Dr. Dongliang Ruan obtained his Ph.D in the Department of Chemistry and School of Biological Science, University of Hong Kong and is an Associate Professor in the School of Environment and Civil Engineering, Dongguan University. His research fields are focused on modern technology in food, environmental and biological studies, especially in developing novel analytical methods. He has been awarded by the Natural Sciences and Engineering Research Council (NSERC) of Canada, for developing a modern and novel methodology of mass spectrometry for food analysis. Dr. Hui Wang obtained her Ph.D in the Department of Chemistry, University of Hong Kong and currently is a microbiologist in Agriculture Agri-Food Canada, Canadian Federal Research Centre. She is an expert in food microbiology and food quality control, especially in beef, pork and chicken. She was awarded the full fellowship from Natural Sciences and Engineering Research Council (NSERC) of Canada, for developing a methodology of meat quality control. She has experience in food quality control and inspection in manufactures and provides solutions for food, especially meat processing industries. Professor Faliang Cheng obtained his Ph.D in the School of Chemistry and Chemical Engineering, Sun Yat-sen University and currently is a Professor of School of the Environment and Civil Engineering, Dongguan University of Technology. His research interests cover nanomaterials, biosensors and bio-fuel cells. He is also the Director of the Guangdong Engineering and Technology Research Center for Advanced Nanomaterials and Director of the Scientific Research Division, Dongguan University of Technology. He has been entitled as a "Top Ten Outstanding Youths in Dongguan", "Leader of Dongguan Science and Technology" and "Dongguan Talent Scientist".