Modulating casein–whey interactions and protein-fat-mineral colloidal behavior to optimize dairy product stability and texture.
Transforming acid whey and milk permeate into functional ingredients through enzymatic valorization and lactose hydrolysis.
Membrane technologies and Filament Extension Atomization (FEA) for energy-efficient dairy ingredient production.
Fabricating casein-based microparticles as delivery systems for bioactive compounds and pharmaceuticals.
Data-driven control of microbial hazards; UV non-thermal treatment for next-generation safety enhancement.
Rapid quality-control tools — PTR-MS, NIR spectroscopy, LC-MS — for dairy authenticity and oxidative stability.