Lijing Ke

My group works on food structure and biofunction, and the underlying biological mechanism, with a particular focus on the bioactive nano-assemblies derived from food and their regulatory capacities in cell redox, taste sensing, absorption, and immune-responses. Examples of potential projects: Functionalise the ECM scaffold surface for optimal tissue culture performance, Glycopeptide production by yeast fermentation, Cellular entry and sensing mechanism of protein-polyphenols nanoparticles, etc.