Area of research
Food Science · Biotechnology
Research interest
Research focused on Chitosan and Covalent bond, with related work in Tilapia, Food science, Ketene. Notable publications include 'Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding', 'Extending the freshness of tilapia surimi with pulsed electric field modified pea protein isolate-EGCG complex', and 'Development of starch-based films with enhanced hydrophobicity and antimicrobial activity by incorporating alkyl ketene dimers and chitosan for mango preservation'.
Pulsed electric fields disaggregating chlorophyll aggregates and boosting its biological activity
Cinnamaldehyde enhanced starch/chitosan composite films: A one-pot engineered solution for extended fruit shelf life
Extending the freshness of tilapia surimi with pulsed electric field modified pea protein isolate-EGCG complex
Development of starch-based films with enhanced hydrophobicity and antimicrobial activity by incorporating alkyl ketene dimers and chitosan for mango preservation
Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding
Pulsed electric field enhances glucose glycation and emulsifying properties of bovine serum albumin: Focus on polarization and ionization effects at a high reaction temperature
New Insights into the Inhibition of Hesperetin on Polyphenol Oxidase: Inhibitory Kinetics, Binding Characteristics, Conformational Change and Computational Simulation