Whey protein, such as lactoferrin and alpha-lactalbumin, are rich and balanced sources of amino acids and bioactive peptides. Not only as a nutrient source, whey proteins, but also provide versatile physiochemical properties as sustainable protein-based ingredients, such as texture modifiers, emulsifiers, or delivery carriers/vehicles. They also possess unique biological and physiological benefits for human health, such as antibacterial and anticancer activities. I have been working on the encapsulation and complexation of dairy proteins-lactoferrin for improved thermal stability and functionality. I have written related proposals and co-worked on the encapsulation and complexation of other dairy-derived products-WPI, peptides, and tryptophan for masking bitterness and astringency. 

Besides dairy-derived bioactives, I have been working on developing micro-and nano-emulsions for the delivery of omega-3 fatty acids. I have also written proposals and been co-working on the stabilization of sweetener proteins and the delivery of iron by using encapsulation and complexation approaches.

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