Guojie Wu

Biography

Dr. Guojie Wu is affiliated to Dept of Food Assurance & Meat Quality, New Zealand Pastoral Agriculture Research Institute , where Dr. Guojie Wu is currently working as Food biochemist. Dr. Guojie Wu has authored and co-authored several national and international publications and also working as a reviewer for reputed professional journals. Dr. Guojie Wu is having an active association with different societies and academies around the world. Dr. Guojie Wu made his mark in the scientific community with the contributions and widely recognition from honourable subject experts around the world. Dr. Guojie Wu has received several awards for the contributions to the scientific community. Dr. Guojie Wu major research interest involves Research on in vitro digestibility of red meat with varied pH, aging time and cook treatment using simulated digestion model, SDS PAGE, LC-MS,Investigation on effect of beef ultimate pH, aging time and structural protein changes on meat quality (tenderness and water-holding capacity),Isolation, purification and characterization of immunomodulatory molecules from beef and sheep meat co-products by chromatography techniques (IEC,HIC, SEC and RP-HPLC),Optimization of enzyme hydrolysis of beef meat,Enzymic hydrolysis of meat co-products,Investigation on functionality of red meat combined with crops etc. by particle size analysis, emulsifying activity/stability, foaming capacity, gelling property testing etc..

Research Interest

Research on in vitro digestibility of red meat with varied pH, aging time and cook treatment using simulated digestion model, SDS PAGE, LC-MS,Investigation on effect of beef ultimate pH, aging time and structural protein changes on meat quality (tenderness and water-holding capacity),Isolation, purification and characterization of immunomodulatory molecules from beef and sheep meat co-products by chromatography techniques (IEC,HIC, SEC and RP-HPLC),Optimization of enzyme hydrolysis of beef meat,Enzymic hydrolysis of meat co-products,Investigation on functionality of red meat combined with crops etc. by particle size analysis, emulsifying activity/stability, foaming capacity, gelling property testing etc.