My research interests lie at the intersection of dairy chemistry, processing technology, and product development, with a particular focus on: 1. Isolation and purification of bioactive components from milk – developing efficient and mild separation techniques to obtain functional proteins, oligosaccharides, and other active substances from dairy sources. 2. Component changes and underlying mechanisms during dairy processing – investigating the physicochemical, structural, and nutritional transformations of milk constituents (e.g., proteins and lipids) under thermal, mechanical, and enzymatic treatments, and elucidating the associated mechanisms. 3. Infant formula – designing and optimizing formula compositions to mimic human milk, with emphasis on nutritional adequacy, digestibility, and functional performance. 4. Stability of dairy products – understanding factors affecting colloidal stability, emulsification, and shelf-life, and developing strategies to improve the physical and chemical stability of liquid and powder dairy systems.