Area of research
Food Science · Nutrition and Dietetics
Research interest
Research focused on Emulsion and Food science, with related work in In vitro, Guar gum, In vivo. Notable publications include 'The effects of different hydrocolloids on lotus root starch gelatinization and gels properties', 'Sodium caseinate/pectin complex-stabilized emulsion: Multi-frequency ultrasound regulation, characterization and its application in quercetin delivery', and 'Bacillomycin D inhibits growth of Rhizopus stolonifer and induces defense-related mechanism in cherry tomato'.
Algae Protein Creates Sustainable Alternatives for Various Food Matrices: From Function to Nutrition
Investigating the impact of enzyme diversity in producing edible bird nest protein hydrolysates: Techno-functional, structural, molecular docking, and in vitro digestibility
Sodium caseinate/pectin complex-stabilized emulsion: Multi-frequency ultrasound regulation, characterization and its application in quercetin delivery
Co-encapsulation of borage seed oil and peppermint oil blends within ultrasound-assisted soy protein isolate/purity gum ultra complex nanoparticles: Fabrication, structural interaction mechanisms, and in vitro digestion studies
Fabrication and Characterization of Sonicated Peach Gum-Sodium Caseinate Nanocomplexes: Physicochemical, Spectroscopic, Morphological, and Correlation Analyses
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
Localized enzymolysis and dual-frequency ultrasound modification of underutilized fava bean protein: Techno-functional, structural, in vitro digestibility, molecular docking, and interrelationship characteristics
The effect of pH shifting on the calcium-fortified milk analogue with chickpea protein
Physical properties and stickiness of spray-dried food powders
The effects of different hydrocolloids on lotus root starch gelatinization and gels properties
Multi-scale ultrasound induced composite coacervates of whey protein and pullulan polysaccharide on emulsion forming and stabilizing mechanisms
Bacillomycin D inhibits growth of Rhizopus stolonifer and induces defense-related mechanism in cherry tomato