My research interests focus on understanding the relationship between food microstructure changes and starch digestion. Through using in-vitro bioaccessibility assays based on Englyst's enzymatic method and INFOGEST 2.0 protocol. Microstructural techniques such as field-emission scanning electron microscopy (FE-SEM), X-ray micro-computed tomography (micro-CT), thermal, rheological, and textural analysis. Finally, evaluating the acrylamide formation during the thermal processing of starchy foods.