Area of research
Food Science · Molecular Biology
Research interest
Research interests include Chemistry, Food science, Hydrolysate, Emulsion, Whey protein, and DPPH.
Non-covalent interaction of rice protein and polyphenols: The effects on their emulsions
The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice protein
V-type granular starches prepared by maize starches with different amylose contents: An investigation in structure, physicochemical properties and digestibility
Improving fermented milk products using pH-responsive whey protein fibrils: A case study on stirred yogurt
Effects of rice bran stabilization procedures and proteases on rice bran protein hydrolysates
Modification of food protein fibrils: during and after fibrillization
Improving the functional properties of rice glutelin: impact of succinic anhydride modification
Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulant
Nanofibrillated cellulose derived from rice bran, wheat bran, okara as novel dietary fibers: Structural, physicochemical, and functional properties
Enrichment of bread with soluble and insoluble rice bran dietary fibers: A comparative study
Yeast protein: In vivo gastrointestinal digestion and biochemical characteristics
Enhancing mechanical and thermal properties of rice glutelin films through the interaction with pectin valorized from Akebia trifoliata var. australis waste
Molecular Spectroscopy Analysis of Different pH-Cycle Self-Assembly Between Rice Glutelin and Egg White Protein Under Neutral Conditions
The construction of <scp><i>Moringa oleifera</i></scp> seed protein emulsion: <scp><i>in vitro</i></scp> digestibility and delivery of β‐carotene
Combined effects of gelatin extraction methods and hydrolysis protease types on the functional properties of tilapia scale gelatin hydrolysates
Combined effects of drying methods and limited enzymatic hydrolysis on the physicochemical and antioxidant properties of rice protein hydrolysates
Enhancing the solubility and emulsion properties of rice protein by deamidation of citric acid-based natural deep eutectic solvents
Color formation during the fibrillization of whey protein isolate: Maillard reaction and protein oxidation
Slow-digestive yeast protein concentrate: An investigation of its in vitro digestibility and digestion behavior
Development of chitosan/rice protein hydrolysates/ZnO nanoparticles films reinforced with cellulose nanocrystals
Characterization of Rice Protein Hydrolysate/Chitosan Composite Films and Their Bioactivities Evaluation When Incorporating Curcumin: Effect of Genipin Concentration
Arthrospira cell residue valorization: A study on protein hydrolysate production by limited enzymatic hydrolysis
Whey protein isolate nanofibrils formed with phosphoric acid: Formation, structural characteristics, and emulsion stability
Enhancing the interfacial stability of O/W emulsion by adjusting interactions of chitosan and rice protein hydrolysate
Chitosan/rice hydrolysate/curcumin composite film: Effect of chitosan molecular weight
Whey protein hydrolysates as prebiotic and protective agent regulate growth and survival of <i>Lactobacillus rhamnosus</i><scp>CICC22152</scp> during spray/freeze‐drying, storage and gastrointestinal digestion
Effects of enzymatic/alkali protein removal and particle size reduction on physicochemical and functional characteristics of okara dietary fibre
Effect of cold and hot enzyme deactivation on the structural and functional properties of rice dreg protein hydrolysates