Research Background:

• Lipid oxidation: Journal of Agricultural and Food Chemistry 68.2 (2019): 567-573.
• Emulsion and interfacial science: Food Chemistry 315 (2020): 126225.
• Encapsulation of natural pigments: LWT 132 (2020): 109892.
• Phytochemicals: Journal of Food Quality 2017 (2017).

Current Research:

Toby has been working in the area of colloidal system, which aims to gain a better understanding of food ingredients thus helping to improve material functionality. The research involves:

• Starch modification
• Pickering emulsion
• Microemulsion