Project 1- Bioactive ingredients during mini-bread baking (Completed 2014-2018)
Bread is an interesting vehicle for the delivery of functional ingredients into the human diet due to its large daily consumption over the world. However, the harsh conditions encountered during baking significantly affect the activity of those ingredients. Therefore, feasible strategies need to be developed to better protect the active ingredients during baking. In this thesis experimental study on mini-breads was combined with kinetic modelling, to provide in-depth understanding of the interaction between the active ingredients and the baking process. The knowledge gained on the inactivation mechanisms of bioactives during baking and the influence of using microcapsules or fortification with fibre on the quality of the bread could accelerate the development of these functional bakery products.
3D food printing
2014.09-2018.09 Wageningen University, Food Process Engineering, PhD
2011.09-2014.07 Xiamen University, Chemical Engineering, Master of Engineering
2007.09-2011.07 Xiamen University, Chemical Engineering and Technology, Bachelor of Engineering