Area of research
Nutrition and Dietetics · Food Science
Research interest
Research interests include Food composition and properties, Proteins in Food Systems, Advanced Cellulose Research Studies, and Nuts composition and effects.
Enhancing lutein stability and bioaccessibility with high internal phase emulsions stabilized by octenylsuccinylated starch
Inhibitory effect of four types of tea on the in vitro digestion of starch
Antioxidant properties and sensory evaluation of microgreens from commercial and local farms
Inhibition of starch digestion by gallic acid and alkyl gallates