Our previous research primarily focuses on:

We explored sustainable plant proteins, including cereal proteins, legumes proteins and oil-seed proteins.  

We investigated fundamental mechanism of protein self-assembling (e.g. fibrillization, polymorphism and reversibility) and FPN-bioactives interaction. These insights consolidate the rational design of nanostructured materials.

We extended the applications across multiple disciplines: 1) Functional food with improved food techno-functionalities; 2) Human nutrition for delivering nutrition, drugs and bioactives; 3) Biomedical hydrogel for wound healing and tissue regeneration; 4) Functional materials for environmental science, bioelectronics and material science. 

Food protein nanofibrils (FPNs), a novel natural protein nanostructure, produced from edible food proteins, e.g. milk β-lactoglobulin, egg lysozyme, oat globulin, have recently emerged as a promising strategy for improving food functionalities and developing edible materials. Remarbly, food protein nanofibril possesses excellent intrinsic properties including high surface-to-volume ratio, rich surface chemistry, outstanding mechanical strength, biocompatibility and biodegradability.