Food Chemistry and Hydrocolloids

Biography

Dr. Shuntang Guo is a professor at College of Food Science and Nutritional Engineering, China Agricultural University in Beijing, China. His research is focused on plant protein processing and utilization, especially soybean and cereals. Within the context of food chemistry and hydrocolloids, his research deals with food (soybean and cereals) processing techniques, hydro colloidal properties of emulsions, isolation, nutrition and functional properties of plant protein and peptides, food flavor identification, etc. He is a member of Chinese Association of Agricultural Science Societies and an editorial board member of several academic journals.

Research Interest

Shuntang Guo’s research area includes: new theory and techniques in plant protein processing, isolation and application of active peptides, soybean and cereals processing techniques and soybean products flavor identification.