Area of research
Nutrition and Dietetics · Food Science
Research interest
Research interests include Starch, Chemistry, Crystallinity, Chitosan, Food science, and Chemical engineering.
Synergistic enhancement of corn starch gel functionality: Soluble soybean polysaccharide and soybean oil enhance texture and improve water retention during partial gelatinization
Effects of Alpinia oxyphylla fructus polysaccharide on the gelatinization, retrogradation, structural characteristics, antioxidant activity, and in vitro digestibility of corn starch
Synergistic heat-moisture-ultrasound modification enhances starch-glutelin interactions: A pathway to tailored physicochemical properties and reduced digestibility in purple rice blends
Impact of soy protein isolate addition on corn starch during gelatinization: exploring the mechanism behind physicochemical property changes
Effect of soybean polysaccharide and soybean oil on gelatinization and retrogradation properties of corn starch
Combined effect of heat moisture and ultrasound treatment on the physicochemical, thermal and structural properties of new variety of purple rice starch
Electrospinning of emulsions stabilized by octenylsuccinylated starch and pullulan
Impact of flaxseed gum on the aggregate structure, pasting properties, and rheological behavior of waxy rice starch
Purple rice starch in wheat: Effect on retrogradation dependent on addition amount
Natural starches suitable for 3D printing: Rhizome and seed starch from Millettia speciosa champ, a non-conventional source
Advances in the application of functional nanomaterial and cold plasma for the fresh‐keeping active packaging of meat
Mastering textural control in multi-polysaccharide gels: Effect of κ-carrageenan, konjac glucomannan, locust bean gum, low-acyl gellan gum, and sodium alginate
Reducing oil absorption in pea starch through two-step annealing with varying temperatures
Fabrication and characterization of complex coacervates utilizing gelatin and carboxymethyl starch
Inca Peanut Seed Albumin Promotes the Retrogradation of Corn Starch
Thermomechanically processed chitosan:gelatin films being transparent, mechanically robust and less hygroscopic
Influence of plasticiser type and nanoclay on the properties of chitosan-based materials
Cooperative Effects of Cellulose Nanocrystals and Sepiolite When Combined on Ionic Liquid Plasticised Chitosan Materials
Ionic liquid-plasticised composites of chitosan and hybrid 1D and 2D nanofillers
Different effects of pectin and κ-carrageenan on the multiscale structures and in vitro digestibility of extruded rice starch
Comparison of the structure and properties of hydroxypropylated acid-hydrolysed maize starches with different amylose/amylopectin contents
Structure and properties of thermomechanically processed chitosan/carboxymethyl cellulose/graphene oxide polyelectrolyte complexed bionanocomposites
Glycerol plasticisation of chitosan/carboxymethyl cellulose composites: Role of interactions in determining structure and properties
Thermomechanical-induced polyelectrolyte complexation between chitosan and carboxymethyl cellulose enabling unexpected hydrolytic stability
Unexpected Plasticization Effects on the Structure and Properties of Polyelectrolyte Complexed Chitosan/Alginate Materials
Ionic Liquid (1-Ethyl-3-methylimidazolium Acetate) Plasticization of Chitosan-Based Bionanocomposites
Graphene oxide enhanced ionic liquid plasticisation of chitosan/alginate bionanocomposites
Understanding the effects of montmorillonite and sepiolite on the properties of solution‐cast chitosan and chitosan/silk peptide composite films
Structure and properties of thermomechanically processed silk peptide and nanoclay filled chitosan
Structure, thermal stability and suspension rheological properties of alcohol–alkali-treated waxy rice starch