Shahid Ahmed Junejo is a Postdoctoral Research Fellow at South China University of Technology. He is from Pakistan and has completed a PhD in Food Science and Engineering. His research focuses on Starch Digestibility in Pulses. He has published research articles in top peer-reviewed international Journals, including Carbohydrate Polymers, LWT-Food Science and Engineering, Food Research International, Food Chemistry, and International Journal of Biological Macromolecules