Area of research
Food Science · Nutrition and Dietetics
Research interest
Research interests include Chemistry, Materials science, Nanotechnology, Food science, Starch, and Chemical engineering.
Advances in Computer Vision and Spectroscopy Techniques for Non-Destructive Quality Assessment of Citrus Fruits: A Comprehensive Review
Nondestructive prediction and classification of gel strength in ethanol-treated kudzu starch gels using near-infrared spectroscopy
Emerging insights on the ultrasonication assisted modification of multi-scale structure-digestibility relationships in starches: A review
Effect of triple-frequency sono-germination and soaking treatments on techno-functional characteristics of barley
Extraction Techniques and Modification Methods for Regulating the Structural and Functional Properties of Oleosome-Associated Proteins: A Review
Zein nanoparticles in emerging food packaging: Mechanistic insights into self-assembly, structural driving forces, and functional applications
Implicating Ultrasonication and Heat–Moisture Treatments as a Green and Eco-Friendly Approach for Dual Physical Modification of Eleocharis tuberosa Starch to Improve Its Physico-Chemical and Functional Properties
The Anti-Inflammatory and Curative Exponent of Probiotics: A Comprehensive and Authentic Ingredient for the Sustained Functioning of Major Human Organs
Pickering high internal phase emulsions stabilized by biopolymeric particles: From production to high-performance applications
Novel pullulan-sodium alginate film incorporated with anthocyanin-loaded casein-carboxy methyl cellulose nanocomplex for real-time fish and shrimp freshness monitoring
Contemporary Views of the Extraction, Health Benefits, and Industrial Integration of Rice Bran Oil: A Prominent Ingredient for Holistic Human Health
Enhancing storage and gastroprotective viability of Lactiplantibacillus plantarum encapsulated by sodium caseinate-inulin-soy protein isolates composites carried within carboxymethyl cellulose hydrogel
GABA (γ-aminobutyric acid) enrichment and detection methods in cereals: Unlocking sustainable health benefits
Layer-by-layer concurrent encapsulation of probiotics and bioactive compounds with supplementation in intermediary layers: An establishing instrument for microbiome recharge, core safety, and targeted delivery
Ultrasonically Prepared Biopolymeric Multifunctional Nanocarriers for Encapsulating Dietary Oils: Recent Developments and Food Applications
Exploring the interface dynamics of emulsion gel via a novel non-destructive technique provides insights into the underlying mechanism of gel formation, water mobility, functionality and structural variations
Enhancing storage, thermal, and gastroprotective viability of Lactiplantibacillus plantarum bilayer encapsulated in ultrasonically prepared gum and protein-based composites
Multi-scale ultrasound induced composite coacervates of whey protein and pullulan polysaccharide on emulsion forming and stabilizing mechanisms
Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion