I obtained my doctoral degree from the Institute of Agricultural Product Processing of the Chinese Academy of Agricultural Sciences. Currently, I am working at the College of Food Science and Engineering of Northwest A&F University. In recent years, I have conducted a series of research on natural biological macromolecular-based particles, Pickering emulsions, edible membranes, focusing on isotropic particles and anisotropic (Janus) particles, stabilizing droplet-type and double-continuous type Pickering emulsions, constructing emulsion membranes and active membranes, exploring the interaction mechanisms among polysaccharides, proteins, and fats, clarifying the adsorption behavior of various types of particles at the water-oil interface, developing a series of new food colloid structures, enriching research in the field of food, and successfully achieving efficient delivery of food functional factors. These have shown great application prospects in products such as ice cream, cream, and functional beverages, providing new strategies for developing healthier and more sustainable functional foods. I have published multiple papers in mainstream journals in this field, including Critical Reviews in Food Science and Nutrition, ACS Applied Materials & Interfaces, and Food Hydrocolloids.