Area of research
Biotechnology · Physiology
Research interest
Research interests include Chemistry, Raman spectroscopy, Flavour, In situ, Crystallography, and Hydrogen bond.
Comprehensive investigation of pressure-induced gelatinization of starches using in situ and ex-situ technical analyses
Effect of high hydrostatic pressure pretreatment on flavour and physicochemical properties of freeze‐dried carambola slices
In-situ Raman study of α-D-glucose under different pressure and temperature
Mechanism of colour change of carambola puree by high pressure processing and its effect on flavour and physicochemical properties
High-pressure in situ methods revealing the effect of pressure on glutathione structure
Structure investigation of β-D-fructose crystal under high pressure: Raman scattering, IR absorption, and synchrotron X-ray diffraction
Structural changes of orthorhombic α-D-galactose crystal by using Raman spectroscopy at high pressure