Area of research
Food Science · Materials Chemistry
Research interest
Research interests include Proteins in Food Systems, Pickering emulsions and particle stabilization, Food Chemistry and Fat Analysis, and Microencapsulation and Drying Processes.
Recent advances in prebiotic-based delivery systems for probiotics: encapsulation, protection, and gut microbiota modulation
Recent research on the modulation effect of flavor compounds on gut microbiota
Advances in the application of food-derived exosomes as natural nanocarriers for the delivery of bioactive phenolic compounds
Co-encapsulation of bioactive compounds in liposomal delivery systems for synergistic effects
Sonochemical high internal phase emulsions stabilized solely by intermolecular hydrogen bonds of chitosan
Recent advances in nanodelivery systems for astaxanthin: A review
Improved antioxidant activity of rutin via lipase‐mediated esterification with oleic acid
Enhancing the Stability and Bioaccessibility of Tree Peony Seed Oil Using Layer-by-Layer Self-Assembling Bilayer Emulsions
Cubosomes and Hexosomes as Novel Nanocarriers for Bioactive Compounds.
Enhanced antioxidant capacity of lipoic acid in different food systems through lipase‐mediated esterification with phytosterols
Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins
Biopolymer-liposome hybrid systems for controlled delivery of bioactive compounds: Recent advances.
Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins.
Development of microcapsules using chitosan and alginate via W/O emulsion for the protection of hydrophilic compounds by comparing with hydrogel beads
Protein content of amaranth and quinoa starch plays a key role in their ability as Pickering emulsifiers
A Spiderweb‐Like Metal–Organic Framework Multifunctional Foam
A Spiderweb-Like Metal-Organic Framework Multifunctional Foam.
Liposome co-encapsulation as a strategy for the delivery of curcumin and resveratrol
Liposome co-encapsulation as a strategy for the delivery of curcumin and resveratrol
Ultrastable Water-in-Oil High Internal Phase Emulsions Featuring Interfacial and Biphasic Network Stabilization
A Robust Aqueous Core–Shell–Shell Coconut-like Nanostructure for Stimuli-Responsive Delivery of Hydrophilic Cargo
Ultrastable Water-in-Oil High Internal Phase Emulsions Featuring Interfacial and Biphasic Network Stabilization.
A Robust Aqueous Core-Shell-Shell Coconut-like Nanostructure for Stimuli-Responsive Delivery of Hydrophilic Cargo.
A simple route to renewable high internal phase emulsions (HIPEs) strengthened by successive cross-linking and electrostatics of polysaccharides.
A simple route to renewable high internal phase emulsions (HIPEs) strengthened by successive cross-linking and electrostatics of polysaccharides
Facile Synthesis of Sustainable High Internal Phase Emulsions by a Universal and Controllable Route
Encapsulation of flavonoids in liposomal delivery systems: the case of quercetin, kaempferol and luteolin
Anthocyanin stabilization by chitosan-chondroitin sulfate polyelectrolyte complexation integrating catechin co-pigmentation