I explored the impact of different technologies on the compositions, structures, and physiochemical properties of food and macromolecules (proteins, fibers, and starch), eventually aiming to fabricate plant and dairy-derived food and biopolymers into novel structures using emerging technologies for improved application properties and functionality. 

One focus of my research is the development of plant-based food products by novel processing technologies, which could diversify their usage as ingredients in final products by improving their physicochemical and functional properties. For example, HHP-treated beans could be developed as pre-cooked beans with lower starch digestibility and enhanced bile salts-binding ability, and as powder ingredients for functional applications (e.g., stabilizers, thickeners, and emulsifiers ). 

Plant-based foods, especially fruits and vegetable beverages, contain a high amount of bioactive compounds (e.g., polyphenols, anthocyanin, vitamin C, and beta-carotene), which can also be better preserved by using non-thermal processing technology and can be labeled as clean-label, minimally-processed foods.

Hemp seed protein is gaining more and more attention as an emerging plant protein. Recently, hemp seed protein has been explored as an emulsifier, but its stabilized emulsion encounters instability issues during storage. We studied the possibility of complexing hemp seed protein with pectin to improve the emulsifying properties of hemp seed protein and widen its future applications. 

Publications