Area of research
Food Science · Plant Science
Research interest
Research focused on Emulsion and Pectin, with related work in Xanthan gum, Starch, Environmentally friendly. Notable publications include 'A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies', 'Treatment with ultrasound improves the encapsulation efficiency of resveratrol in zein-gum Arabic complex coacervates', and 'Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion'.
Protein–Polysaccharide Complexes for O/W Emulsions: Structural Engineering and Their Relevance to Food Stability and Safety
Regulatory Effect of Whole Egg Powder on the 3D Printing of Xanthan Gum and Lotus Root Starch Hydrogel and the Application of Encapsulated Chondroitin Sulfate
Impact of different peeling treatments on the isomerization and micellization of carotenoids and the flavor in tomato pulp
Novel pullulan-sodium alginate film incorporated with anthocyanin-loaded casein-carboxy methyl cellulose nanocomplex for real-time fish and shrimp freshness monitoring
Sodium caseinate/pectin complex-stabilized emulsion: Multi-frequency ultrasound regulation, characterization and its application in quercetin delivery
Interfacial multilayer self-assembly of protein and polysaccharides: Ultrasonic regulation, stability and application in delivery lutein
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
A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies
Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion
The effects of different hydrocolloids on lotus root starch gelatinization and gels properties
Effects of multi-frequency ultrasound on sodium caseinate/pectin complex: Emulsifying properties, interaction force, structure and correlation
Improvement of physicochemical properties, microstructure and stability of lotus root starch/xanthan gum stabilized emulsion by multi-frequency power ultrasound
Synergistic impact of heat-ultrasound treatment on the properties and digestibility of Sagittaria sagittifolia L. starch-phenolic acid complexes
Physicochemical indicators coupled with statistical tools for comprehensive evaluation of the novel infrared peeling on tomatoes
MD simulation to comprehend polygalacturonase inactivation mechanism during thermal and non-thermal effects of infrared processing
Chemical, structural and functional properties of pectin from tomato pulp under different peeling methods
Treatment with ultrasound improves the encapsulation efficiency of resveratrol in zein-gum Arabic complex coacervates