Area of research
Food Science · Nutrition and Dietetics
Research interest
Research interests include Chemistry, Starch, Food science, Bioavailability, Nanoparticle, and Rheology.
Effect of egg white on the structure and properties of starch in wheat noodles
Mechanism of ultrasonic-alkali-thermal modification for enhancing the emulsifying properties of rice protein and its stability in high-internal-phase emulsions
Improvement of the textural properties of brown rice by magnetic field-assisted germination
Effects of Esterification Degree of Propylene Glycol Alginate on the Quality of Noodles and the Gelatinization, Short‐Term Retrogradation, and In Vitro Digestibility of Wheat Starch
Rapid quality evaluation of wheat flour containing moderate level of gluten using near‐infrared spectroscopy and chemometrics
Effect of glycerol monostearate on the structure and retrogradation of gelatinized wheat starch at high temperature
The Efficacy of Hesperidin in the Reduction of Atherosclerosis in ApoE−/− Mice and Its Possible Mechanism of Action
Fabrication and characterization of emulsion-template oleogels assembled from octenyl succinic anhydride starch/chitosan electrostatic complexes
Advances in the preparation and application of cyclodextrin derivatives in food and the related fields
Encapsulation and protection of β-carotene in Pickering emulsions stabilized by chitosan-phytic acid-cyclodextrin nanoparticles
Research advances in origin, applications, and interactions of resistant starch: Utilization for creation of healthier functional food products
Recent advances in the formation and identification of nanoparticle protein coronas and their effects on the digestion and absorption of polyphenols
Starch based fat replacers in food system: Modification, structured design, and application
Fabrication and characterization of polydopamine-mediated zein-based nanoparticle for delivery of bioactive molecules
Interaction of zein/HP-β-CD nanoparticles with digestive enzymes: Enhancing curcumin bioavailability
Co-encapsulation of curcumin and piperine in whey protein isolate fibrils improves their water dispersibility and antioxidant activity
Structural Features, Physicochemical Properties, and In Vitro Digestibility of the Starch-Lipid Complexes Formed between High Amylose Starch and Stearic Acid or Potassium Stearate
Oleogels derived from modified starch-gelatin-tannic acid aerogel templates: Fabrication, characterization and application
Recent progress of Clostridium butyricum in fish culture: Maintenance of intestinal homeostasis, improvement of disease resistance, activation of immune signaling pathways, and positive effects on fish
Effects of wheat starch content on its flour and frozen dough bread
Physicochemical stability, antioxidant activity, and antimicrobial activity of quercetin-loaded zein nanoparticles coated with dextrin-modified anionic polysaccharides
Recent advances in biomolecule-based films and coatings for active and smart food packaging applications
Development of emulsion-based edible inks for 3D printing applications: Pickering emulsion gels
Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks
Research advances of advanced glycation end products in milk and dairy products: Formation, determination, control strategy and immunometabolism via gut microbiota
Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition
Polysaccharide-based colloids as fat replacers in reduced-fat foods
Preparation of robust, water-resistant, antibacterial, and antioxidant chitosan-based films by incorporation of cinnamaldehyde–tannin acid-zinc acetate nanoparticles
Health benefits, mechanisms of interaction with food components, and delivery of tea polyphenols: a review
Co-encapsulation of curcumin and quercetin with zein/HP-β-CD conjugates to enhance environmental resistance and antioxidant activity