Junzhou DingMore than ten years in food research and collaborations with expertise in food processing ultratrasonication, Extrusion, Sprouting, etc.), food chemistry, grain/seed biochemistry, microstructure function relationships of starch and protein. His research interests include enhancing nutritional and functional properties of whole grains and sprouted grains, developing innovative processing technologies for plant-based meat and starch-based foods, Investigating the impacts of non-thermal processing on health-promoting plant metabolites among others. Read More Read Less