A5022248132- Microencapsulation and Drying Processes
- Proteins in Food Systems
- Protein Hydrolysis and Bioactive Peptides
- Food Chemistry and Fat Analysis
- Fermentation and Sensory Analysis
- Muscle metabolism and nutrition
- Polymer Surface Interaction Studies
- Surfactants and Colloidal Systems
- Nanocomposite Films for Food Packaging
- Food composition and properties
- Food and Agricultural Sciences
- Botanical Research and Applications
- biodegradable polymer synthesis and properties
- Phytase and its Applications
- Seaweed-derived Bioactive Compounds
- Food Quality and Safety Studies
- Protein Interaction Studies and Fluorescence Analysis
- Drug Solubulity and Delivery Systems
- Ginseng Biological Effects and Applications
- Force Microscopy Techniques and Applications
- Curcumin's Biomedical Applications
- Electrohydrodynamics and Fluid Dynamics
- Polysaccharides Composition and Applications
- NMR spectroscopy and applications
- Bee Products Chemical Analysis
UNSW Sydney
2023-2025
Soochow University
2022
Monash University
2018-2021
The University of Melbourne
2016-2018
This study aims to elucidate the stability of spray dried β-carotene microcapsules by identifying their surface composition using synchrotron-Fourier transform infrared (FTIR) microspectroscopy. To investigate impact enzymatic cross-linking and polysaccharide addition on heteroprotein, three wall materials were prepared: pea/whey protein blends (Con), cross-linked (TG), blends-maltodextrin complex (TG-MD). The TG-MD exhibited highest encapsulation efficiency (>90 %) after 8 weeks storage...
Plant-based proteins, represented by amaranth in our study, embrace a potential as an ingredient for the functional-food formulation. However, their efficacy is hindered inherent limitations solubility, emulsification, and antioxidant traits. The Maillard reaction, complex chemical-process resulting diverse array of products, including conjugates reaction products (MRPs), can employ variable effects on these specific attributes. To elucidate influence this MRPs aforementioned properties, we...
Roasting could modify the protein structure/conformation, contributing to changes in functional properties. Here we investigated effects of pre-roasting on extraction efficiency, structural and properties pea concentrates isolates (PPC PPI) produced from yellow split peas. The shorter roasting times (150 °C, 10 20 min) had little effect yields increase solubility PPC or PPI by ∼ 12% at pH 7 enhance (10-min roasting) 24% (20-min 3. However, a longer duration 30 significantly reduced...
Curcumin, a polyphenol, can induce anticancer activity depending on dose. However, oral curcumin administration is limited by its low bioavailability due to aqueous insolubility and instability against physiological conditions. This study aims at formulating nanoemulsions phase inversion temperature enhance loading, stability, antioxidant performance, bioaccessibility, in vitro absorption. The selection mechanisms for oil (coconut oil), surfactant (polyoxyl 40 hydrogenated castor...
Pea (Pisum sativum) protein, as a pulse protein second only to soy has shown increasing popularity in the plant-based food market. Numerous studies have desirable techno-functionalities of pea for emulsifying, gelling, and foaming. Nevertheless, poor digestibility unpleasant beany flavors lower consumer acceptance. The current state understanding on attributes proteins could help pave way protein-based formulation with improved quality. This paper covers recently reported modulate notes by...
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This study reports on the ultrasonic processing of pea protein isolate (PPI) in phosphate-buffered saline (PBS, pH 7.4) and Tris/HCl (pH 8) buffer systems order to modify its properties for use encapsulation functional liquids.
Atomic Force Microscopy (AFM) is used to measure the stiffness and Young's modulus of individual microcapsules that have a chitosan cross-linked shell encapsulating tetradecane. The oil filled were prepared using one pot synthesis via ultrasonic emulsification tetradecane crosslinking in aqueous solutions acetic acid. concentration acid was varied from 0.2% 25% v/v. effect size on strength probed. deformations forces required rupture also measured. Three dimensional under large applied loads...
Maillard conjugation to modify protein functionality results in the formation of a protein-polysaccharide complex. The resultant conjugate mixture is rich different reaction products (MRP) and unreacted components. investigation pertaining digestion intestinal fate these components challenging due multitude effects interactions between This study attempts understand gastrointestinal behaviour diffusion/release patterns from complex system made amaranth-Gracilaria seaweed system. Data...
This study reports the synthesis of tetradecane-filled chitosan microcapsules in acetic acid aqueous solutions using high intensity ultrasound at 20 kHz.