Wuxi`s undergraduate research focused on the following aspects:
Food factory design
Oligopeptides cooperating with metal Ions inhibits α-glucosidase activity
Development and process improvement of functional food containing Chinese herbs.
Currently, Wuxi is working on emulsifying properties of milk proteins to meet the increasing demands of clean-label products. Milk proteins can be used as natural emulsifiers by adsorbing at the interface, surrounding oil droplets, and stabilizing the dispersions for their amphiphilic nature.