Area of research
Food Science · Nutrition and Dietetics
Research interest
Research interests include Food science, Chemistry, Polysaccharide, Starch, Retrogradation (starch), and Locust bean gum.
Synergistic enhancement of corn starch gel functionality: Soluble soybean polysaccharide and soybean oil enhance texture and improve water retention during partial gelatinization
Effect of soybean polysaccharide and soybean oil on gelatinization and retrogradation properties of corn starch
Mastering textural control in multi-polysaccharide gels: Effect of κ-carrageenan, konjac glucomannan, locust bean gum, low-acyl gellan gum, and sodium alginate