Area of research
Nutrition and Dietetics · Food Science
Research interest
Research interests include Chemistry, Starch, Food science, Crystallinity, Ferulic acid, and Extrusion.
Innovative Food Processing Technologies Promoting Efficient Utilization of Nutrients in Staple Food Crops
The cooperation of maize starch and ferulic acid under different treatments and its effect on postprandial blood glucose level
Effect of hawthorn polyphenol extracts on the physicochemical properties and digestibility of corn starch
Effect of annealing treatment on the physicochemical properties and enzymatic hydrolysis of different types of starch
Multi-scale structure characterization and in vivo digestion of parboiled rice
Efficient Retention and Complexation of Exogenous Ferulic Acid in Starch: Could Controllable Bioextrusion Be the Answer?
RG- І pectin affects the physicochemical properties and digestibility of potato starch
Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour
Applications of Polysaccharides as Stabilizers in Acidified Milks
Co-extrusion of proanthocyanins from Chinese bayberry leaves modifies the physicochemical properties as well as the in vitro digestion of restructured rice
Inhibition mechanism of ferulic acid against α-amylase and α-glucosidase
Proanthocyanidins from Chinese berry leaves modified the physicochemical properties and digestive characteristic of rice starch
Physicochemical properties and in vitro digestion of extruded rice with grape seed proanthocyanidins
Effect of Potato Pulp Pectic Polysaccharide on the Stability of Acidified Milk Drinks
Controlled ultrasound treatments modify the morphology and physical properties of rice starch rather than the fine structure
Inhibition of porcine pancreatic α-amylase activity by chlorogenic acid
Physicochemical and digestibility characterisation of maize starch–caffeic acid complexes
Effect of extrusion processing on the microstructure and in vitro digestibility of broken rice