Area of research
Nutrition and Dietetics · Food Science
Research interest
Research interests include Food composition and properties, Polysaccharides Composition and Applications, Microbial Metabolites in Food Biotechnology, and Proteins in Food Systems.
Strategy for Making Starch–Polyphenol Complexes with Multifunctional Properties
A Novel, Multifunctional Resistant Starch–Phenol Complex with Potential for Better Glycemic Control
Interaction between amylose, fatty acid, and β‐lactoglobulin to study multiple biomacromolecules self‐assembly and application
A novel method for quantifying the short-range order in non-crystalline starch by Raman spectroscopy
The influence of short-range molecular order in gelatinized starch on the formation of starch-lauric acid complexes
A novel composite resistant starch with improved prebiotic functions
Key structural factors that determine the in vitro enzymatic digestibility of amylose-complexes
Assessing the glycemic impact of starch by in vitro methods
Novel Approach for Quantitative Characterization of Short-Range Molecular Order in Gelatinized Starch by X-ray Diffraction
Prior interaction of protein and lipid affects the formation of ternary complexes with starch
Mechanisms Underlying the Formation of Amylose– Lauric Acid−β-Lactoglobulin Complexes: Experimental and Molecular Dynamics Studies
Effect of Debranching and Differential Ethanol Precipitation on the Formation and Fermentation Properties of Maize Starch–Lipid Complexes
Resilience of Agri-Food Systems
RS5 Produced More Butyric Acid through Regulating the Microbial Community of Human Gut Microbiota
Mechanistic studies of starch retrogradation and its effects on starch gel properties
New insight into starch retrogradation: The effect of short-range molecular order in gelatinized starch
Changes of starch during thermal processing of foods: Current status and future directions
New insight into the interactions among starch, lipid and protein in model systems with different starches
Octenyl Succinate Modification of Starch Enhances the Formation of Starch–Lipid Complexes
Effect of protein-fatty acid interactions on the formation of starch-lipid-protein complexes
Methods for characterizing the structure of starch in relation to its applications: a comprehensive review
Effects of Debranching on the Formation of Maize Starch-Lauric Acid-β-Lactoglobulin Complexes.
Starch–lipid and starch–lipid–protein complexes: A comprehensive review
Starch-lipid and starch-lipid-protein complexes: A comprehensive review.
Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing: A dynamic structural analysis
A method for characterizing short-range molecular order in amorphous starch
New insight into the interactions among starch, lipid and protein in model systems with different starches
New insights into starch gelatinization by high pressure: Comparison with heat-gelatinization
Structural Changes of Starch–Lipid Complexes during Postprocessing and Their Effect on In Vitro Enzymatic Digestibility
Gelatinization behavior of starch: Reflecting beyond the endotherm measured by differential scanning calorimetry