Area of research
Nutrition and Dietetics · Food Science
Research interest
Research interests include Starch, Chemistry, Amylopectin, Amylose, Food science, and Retrogradation (starch).
Variations in the effects of extrusion treatments and ferulic acid addition on starch digestibility with different botanical backgrounds
Subtle structural variations of resistant starch from whole cooked rice significantly impact metabolic outputs of gut microbiota
Fine structure of starch biomacromolecules and digestibility: The regulative role of amylose and amylopectin in the digestive hydrolysis of starch in rice
The bio–accumulation and –magnification of microplastics under predator–prey isotopic relationships
Biological factors controlling starch digestibility in human digestive system
Parameterizing starch chain-length distributions for structure-property relations
A combined action of amylose and amylopectin fine molecular structures in determining the starch pasting and retrogradation property
In vitro digestion rate of fully gelatinized rice starches is driven by molecular size and amylopectin medium-long chains
Glycosylation fish gelatin with gum Arabic: Functional and structural properties
Physical properties and release kinetics of electron beam irradiated fish gelatin films with antioxidants of bamboo leaves
Preparation and characterization of irradiated kafirin-quercetin film for packaging cod (Gadus morhua) during cold storage at 4 °C