Area of research
Food Science · Plant Science
Research interest
Research focused on Food science and Polysaccharide, with related work in Pectin, Divalent, Confusion. Notable publications include 'Egg-box model-based gelation of alginate and pectin: A review', 'Ions-induced gelation of alginate: Mechanisms and applications', and 'Parameters of Texture Profile Analysis'.
Ions-induced gelation of alginate: Mechanisms and applications
Interfacial behaviour of β-lactoglobulin aggregates at the oil–water interface studied using particle tracking and dilatational rheology
Egg-box model-based gelation of alginate and pectin: A review
Interfacial and emulsion-stabilizing properties of zein nanoparticles: differences among zein fractions (α-, β-, and γ-zein)
Novel nano-particulated exopolysaccharide produced by Klebsiella sp. PHRC1.001
Parameters of Texture Profile Analysis