Areas of expertise
About
Food engineering; in vitro simulation of digestive systems; food structure and transformation during digestion and implications in human health and disease interventions (e.g. obesity and diabetes); bioaccessibility and bioavailability of bioactives as affected by food matrix and processing; function of digestive enzymes and inhibition; new food processing technology such as RF heating.
Education
Doctor of Philosophy, Engineering Science
Washington State University, WA, United States (2007)
Master of Science, Food Science
North Dakota State UniversityMain Campus, ND, United States (2004)
Master of Engineering, Environmental/Environmental Health Engineering
Tsinghua Univ – Beijing (Formerly Qinghua Univ), China (1998)
Awards and Honors
- President o Chines American Food Society (CAFS) 2018-2019 (2018)
- Distinguished Service Award (2017)
- UGA Senior Teaching Fellow (2017)
- Member of UGA Teaching Academy (2017)
- NACTA Teacher Award of Merit (2014)
- Most cited paper in Journal of Food Science (2013) (2013)
Scholarly Works
- Kinetics of Food Quality Changes During Thermal Processing: a Review, FOOD AND BIOPROCESS TECHNOLOGY, (2015).
- Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion, FOOD CHEMISTRY, (2014).
- Kinetics of salmon quality changes during thermal processing, JOURNAL OF FOOD ENGINEERING, (2007).
- Cellulose nanofibers coated with silver nanoparticles as a SERS platform for detection of pesticides in apples, CARBOHYDRATE POLYMERS, (2017).
- Thermal effects on chicken and salmon muscles: Tenderness, cook loss, area shrinkage, collagen solubility and microstructure, LWT-FOOD SCIENCE AND TECHNOLOGY, (2008).
Contact
Mailing Address
0211 Food Science Building 100 Cedar St.
Athens, GA 30602
Shipping Address
0211 Food Science Building 100 Cedar St.
Athens, GA 30602
Stories
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