A5032921747- Phytochemicals and Antioxidant Activities
- Proteins in Food Systems
- Edible Oils Quality and Analysis
- Pickering emulsions and particle stabilization
- Polysaccharides Composition and Applications
- Microencapsulation and Drying Processes
- Fermentation and Sensory Analysis
- Food Chemistry and Fat Analysis
- Postharvest Quality and Shelf Life Management
- Polysaccharides and Plant Cell Walls
- Food composition and properties
- Biochemical Analysis and Sensing Techniques
- Food Drying and Modeling
- Microbial Inactivation Methods
- Nanocomposite Films for Food Packaging
- melanin and skin pigmentation
- Food Quality and Safety Studies
- Potato Plant Research
- Essential Oils and Antimicrobial Activity
- Gut microbiota and health
- Meat and Animal Product Quality
- Advanced Cellulose Research Studies
- Probiotics and Fermented Foods
- Tea Polyphenols and Effects
- Natural product bioactivities and synthesis
Jiangnan University
2016-2025
State Key Laboratory of Food Science and Technology
2016-2025
Hezhou University
2016-2024
Beihang University
2015
Fujian Inspection and Research Institute for Product Quality
2015
Yulin University
2014
South China University of Technology
2013
University of Manitoba
2012