Area(s) of Specialization:
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Starch chemistry and technology; structure, functionality, and applications of starches and hydrocolloids; physical, chemical and enzymatic modifications of starch and biopolymers; starch digestibility, dietary fiber, and carbohydrate nutrition; emulsion and encapsulation; cereal carbohydrates and ingredient functionality; Asian noodles
His research areas include:
- Structure, functional and nutritional properties of starches
- physical, chemical, and enzymatic modifications of starches, biopolymers, and flours
- carbohydrate nutrition and health; starch digestibility, resistant starch and dietary fiber
- emulsion and encapsulation
- ingredient functionality in cereal products
- developing technologies and products for food, beverage, pharmaceutical, and other industrial applications
Expertise: Grain Science and Industry - Studies structure, functional properties, and digestibility of starches in cereal grains, and interactions between protein, lipid and starch.
Subject area:
- Cereal Science, Chemistry, and Processing
