Main research direction


Hydrocolloid development, modification

  Hydrocolloid soft matter physics   Functional food technology

  Nano food technology

Hydrocolloid development, modification and functionalization 
Research new hydrocolloid development, modification and functionalization to realize the highvalue-addeduse of agriculturalandsidelineproducts, based on the characteristic animal and plant resources in our country. Make physical and chemical modification of the universal hydrocolloid in food, cosmetics, pharmacyand other industries, to achieve high functionalization. By analyzing the relationship between molecular chemical structure, property and functionality, do applied research on hydrocolloid in the fields of tackifier, stabilizer, emulsifier and so on.

Hydrocolloid soft matter physics
Research the interaction of micromolecules, ions, macromolecules and hydrocolloid, the change of solutional property, gelation and the action and mechanism of phase separation induced by this. Explain the coincidence between complicated phase actions (such as between gelation and phase separation), then build the relationship between micro-phase structure, property and function. Study the adsorption behavior, structure and dispersion-steady mechanism on the interface.

Functional food technology
Make use of hydrocolloid to design physical and chemical structure on the interface of emulsion. Research the relationship between interface features and food functional factors with stability, protection and synergism, then build functional food theory based on the emulsional interface technology. Develop the microcapsule techniques about lactic acid bacteria, to study its protective mechanism influenced by hydrocolloid species, microcapsule structure and physical and chemical characteristics.

Nano food technology
Prepare the stable food nanoparticles based on natural hydrocolloid, to realize its enhancement of physical and chemical properties and nutrition. Research the micro fibrosis process, mechanism and control about protein in foods, to explore the application of micro fibrosis in the fields of mechanical property regulation, interface stability, etc.