Area of research
Food Science · Biochemistry
Research interest
Research interests include Microencapsulation and Drying Processes, Probiotics and Fermented Foods, Proteins in Food Systems, and Food Chemistry and Fat Analysis.
Synergistic effects of Eudragit® <scp>L100</scp> and trehalose in bacterial viability retention during single droplet drying
Comparative assessment of albumins from ten pulses: techno-functional properties and amino acid profiles for sustainable food applications
Association between serum carotenoid levels and gallstones in adults: a cross-sectional study using the National Health and Nutrition Examination Survey
Co‐encapsulation of ω‐3 LC‐PUFAs and carotenoids for enhanced synergistic antioxidant effects
<i>Trans</i>-aconitic acid assimilation system as a widespread bacterial mechanism for environmental adaptation
Advances in spray-dried probiotic microcapsules for targeted delivery: a review
Fabrication, characterization, and oxidative stability of perilla seed oil emulsions and microcapsules stabilized by protein and polysaccharides