Overview
My primary research interest focuses on how to utilize advanced scientific and technological principles to drive innovation in future foods and biomaterials, as well as their sustainable production systems. Our work involves utilizing and developing various food chemistry principles and techniques to explore their fundamental properties, innovative designs and fabrications, and practical applications in the development of desirable next-generation foods that excel in many aspects, such as sustainablility, health, and cost. My current research emphasizes utilizing plant-derived materials to achieve these goals in a sustainable and efficient manner.
Figure 1. Various characteristics of future foods.
Future Foods
- Creation of plant-based foods alternatives with low energy methods (2020-2023)
- Direct synthesis of phenolic compound-loaded nanoparticles from raw plants for practical applications using a "raw-to-nano" strategy (2023-Now)
- Development of polyphenol-powered foods with a two-in-one post pH-driven strategy (2023-Now)
Quantitative Methods
- Development of standardized methods to assess the physicochemical properities of plant-based meats (2021-2023)
- In vitro food digestion model for monitoring the gastrointestinal fate and nutrition of foods and their components (2017-2020)
Food Nanotechnology
- The gastrointestinal fate of organic and inorganic nanoparticles in foods: impacts on lipid digestion and nutraceutical bioavailability (2017-2020)
- Food nanoparticles for enhanced the bioavailability of bioactive compounds (2020-2023)
- Impact of physicochemical properties of inorganic nanoparticles on their autophagic effects and toxicity (2014-2017)