一、Research Fields
Food component and rheology, Bioactivity of peptides from milk protein, Food molecular nutrition, Natural pigment chemistry and biological significance.
二、Faculty
三、Research Achievement:
Our research has been characterized by a willingness to take risks and pursue promising data. This is evident from our research on food nutrition, including food rheology, bioactive peptides from milk, secondary plant metabolites for biological significance and safety, and dairy processing technology and new product development. Publications: >70; Patents: >20; Special textbook: >10.