2017.1-present, develop his own probiotic fermented food product and start selling at local markers’ market.
2015.6-2016.12, Research Assistant in Food Science, University of Alberta, Canada
(1) Functionality and utilization of egg yolk emulsion in industrial mayonnaise production.
(2) Encapsulation of Fatty acid with egg yolk emulsion.
(3) Improvement and modification of the quantity of commercial high egg white beverage, such as texture, flavor, anti-oxidant activity
2012.04-2014.08, Postdoctoral Fellowship in Department of Food and Bioproduct Science, University of Saskatchewan, Canada
(1) Entrapment of probiotics within plant protein microcapsules by emulsion. These proteins include chickpea, faba bean, soy, pea, and lentil proteins. The protein capsule could successfully protect probiotics through the gastrointestinal tract and release them in the small intestine. The encapsulated probiotics could survive for six weeks in commercial fruit juice.
(2) Making edible film with plant protein. The edible films were made with lupin, great northern bean, faba bean, soy, pea, and lentil proteins. These films have the potential in food packing industry instead of plastic bags. The antibacterial agent, Nisin, also could be incorporated into these films and prolong the shelf-life of packaged food.
(3) Prolonging shelf life of plant oils by encapsulation with plant proteins. Protein capsules were made with plant protein and provide anti-oxidant activity for the edible oil, which will prolong the shelf life of plant oils, such as canola oil.
(4) Antioxidant, and potential anti-hypertension activities of bioactive peptides from lentil, chickpea, canola, and pea protein.
2009.1-2011.06, Postdoctoral Fellowship in Food Science, University of Alberta, Canada
(1) Proteomic analysis of egg white. Fertile and infertile eggs were investigated in proteomic analysis by SDS-PAGE coupled with LC-MS/MS. This study explored the new proteins in hen egg white and also provided the basic data on the change in abundance of egg white protein during embryo development.
(2) Co-extraction of egg white proteins in lab and in industrial scale, including ovalbumin, ovotransferrin, lysozyme, ovomucoid, ovomucin and cystatin. The study provided a new method to isolate egg white proteins and decrease the cost compared to the previous methods of extraction.
(3) Effect of storage on egg white proteins. This study investigated the effect of storage time on the process of separating egg white proteins, which gave the optimal time range to prepare the egg white proteins.