Dr. Kong’s research interests are to understand the structure-function relationships in food carbohydrates, and to develop food materials of unique structures and properties for improving food quality and nutritional benefits. His current research projects include the nano-encapsulation of dietary bioactive compounds by starch-guest inclusion complexes, and their digestibility and release behavior.
The research interests of Dr. Kong are to understand the structure-function relationships in food biopolymers at the molecular, microscopic and macroscopic levels, and to develop food materials of unique structures and properties for improving food quality and nutritional benefits.
Skills and Expertise:
- Starch
- Electrospinning
- Food Science and Technology
- Carbohydrate Polymers
- Biopolymers
- Food & Nutrition
- Food Rheology.
Research Projects:
- Starch Structure
- ​Nanoencapsulation
- Flavor Modulation
- Biopolymer Nanofibers
- Nanoparticles
