My research interest is cereal-based food processing and product development. Particularly, the quality improvement for high-fibre products has become my research focus starting 2020. My team has been investigating the rheological properties of dough and the bubble dynamics in the dough, that is associated with the overall quality of relevant products. The intermolecular interactions between biopolymers, i.e., dietary fibre, gluten proteins, starch and other non-starch polysaccharides, have also been my research field to better interpret the processing behavior of dough, and in turn enhance the consumer acceptability of resultant products.