Area of research
Food Science · Biomaterials
Research interest
Research interests include Chemistry, Hydrolysis, Crystallinity, Maillard reaction, Browning, and Antioxidant.
Extraction and preparation of cellulose nanocrystal from Brewer's spent grain and application in pickering emulsions
The role of heating time on the characteristics, functional properties and antioxidant activity of enzyme-hydrolyzed rice proteins-glucose Maillard reaction products
Effects of sequential enzymatic hydrolysis and transglutaminase crosslinking on functional, rheological, and structural properties of whey protein isolate
Physicochemical studies of nanocrystals of starches from two rice (<scp><i>Oryza sativa</i></scp> L.) types and their characteristics using various modern instrument techniques
Effect of lactoferrin on physicochemical properties and microstructure of pullulan‐based edible films