理解蛋白質與藥物或代謝物之間的相互作用（圖 1A）對於醫學與生物應用至關重要。本實驗室特別關注基於蛋白質摺疊過程中的能量變化（圖 1B）來研究蛋白質與配體之間的的交互作用與應用。

Understanding the protein-drug or protein-metabolite interactions (Fig. 1A) is invaluable in medical and biological applications. Our lab is specifically interested in studying protein-ligand interaction based on the energetic-change in protein folding (Fig. 1B).

配體結合會導致蛋白質穩定性的變化，如圖 2A 所示。我們利用這一現象，結合蛋白體分析策略，辨識在癌細胞中可能的配體結合目標（圖 2B），為具有「藥效」潛力的小分子建立明確的分子作用機制。

Ligand binding induces changes in protein stability, as illustrated in Figure 2A. We leverage this phenomenon, combined with proteomic analysis strategies, to identify potential ligand-binding targets in cancer cells (Figure 2B) and establish a clear molecular mechanism for small molecules with therapeutic potential.

日常飲食中含有許多具有功能的化合物分子，其中指標物包括植化素。我們特別關注食品蛋白（圖 3A）與植化素（圖 3B）之間的相互作用之研究，因為這些交互作用可能影響食品的功能性，或對食品加工過程產生影響。

Our regular diet contains functional molecules, including phytochemicals. We are keen to investigate the interactions between food proteins (3A) and phytochemicals (3B), as these interactions have the potential to modify the functionality of foods or influence food processing.

舌頭上的不同受體負責感知五種基本味覺（圖 4A）。目前，我們正在研究與「鮮味」相關的人類 T1R1-VFT 領域與茶沒食子酸（theogallin）之間的相互作用（圖 4B）。這項研究成果可應用於量化各種食品中的鮮味，例如烏龍茶（圖 4C）。

Distinct receptors on our tongue detect the five basic tastes (Fig. 4A). We’re currently studying the interaction between the human T1R1-VFT domain, associated with "umami taste," and the compound theogallin (Fig. 4B). This insight can be used to quantify umami taste in various foods, such as Taiwanese teas (Fig. 4C).