Area of research
Food Science · Materials Chemistry
Research interest
Research interests include Chemistry, Chemical engineering, Rheology, Emulsion, Isoelectric point, and Food science.
Fabrication and characterization of W1/O/W2 double emulsions stabilized with Pleurotus geesteranus protein particles via one-step emulsification
Regulation of <i>Pleurotus geesteranus</i> protein particle characteristics on the microstructure and rheology of their W <sub>1</sub> /O/W <sub>2</sub> double emulsions
Physicochemical and functional properties of Pleurotus geesteranus proteins
Fabrication of gel-like emulsions with γ-zein particles using microfluidization: Structure formation and rheological properties