Bioproduct Development Laboratory

Department of Food and Nutrition, Providence University

Po-Hsien Li, PhD
The Bioproduct Development Laboratory is led by Po-Hsien Li, which obtained his PhD in Food Science from the National Taiwan University in 2011. In 2022, he joined Providence University, Department of Food and Nutrition. He is current an Associate Professor  and Director of Innovation Incubation Center. His areas of specialization include food processing, new product development, food inspection and analysis , and food physicochemical qualities analysis.

Current Laboratory Members

Chan Yung-Jia

PhD Student

Impact of processing conditions on the physicochemical properties, antioxidant activity, hypoglycemic effects, and potential for alleviating diabetic cardiomyopathy in Sacha inchi oil

Amanda Tresiliana Mulio (Mandy)

PhD Student

Chemical composition and antifungal mechanisms of polysaccharides from Gracilaria coronopifolia against postharvest fungal diseases in fruits and vegetables

Yu-Zhen Li

PhD Student

Sustainability of calcined oyster shell powder as a natural preservative for postharvest green onion (Allium fistulosum)

Song-Yang Zhuang

PhD Student

Development of black green onion

Szu-Min Wang

PhD Student

Isaac Njowa

Master Student

Min-Hsuan Wu (Michelle)

Lab Assistant

Bing-Lun Hua (Alan)

Lab Assistant

Xiao-Song Huang (Ted)

Lab Assistant

Graduated Lab Members

Studies on the hypoglycemic constituents: stem of Psidium guajava and root of Flemingia macrophylla

Zong-Ru Wu
Currently works in Pro Kitchen, Taiwan

Functionality of djulis (Chenopodium formosanum) by-products and in vivo anti-diabetes effect in type 2 diabetes mellitus patients

Wen-Hui Chen
Currently works as Dietitian in Lukang Christian Hospital

Physicochemical properties of gelatinized cassava starch and food colloid composites

Zong-En Li
Currenly works in Vedan Enterprise Corp., Taiwan

Effect of high-pressure treatment on structural, thermal, pasting, rheological, and functional properties of wheat flour

Hui-Hsuan Chen (Claire Chen)
Currently works in Shan Feng Foods Industrial Co., Ltd., Taiwan

Effects of heat-gelatined starch and hydrocolloids composites on physicochemical properties and quality of tapioca pearls

Yohanes Ian Oktavian

Effects of high pressure processing, ultrasonic, and heat-moisture-treatment on the physical properties of maize starch

Ching-Jung Lin

Effects of high-pressure processing on the physicochemical properties and degradation kinetics of resveratrol

Yan-Zhen Wu

Electrospinning of polyvinyl alcohol/ d-limonene/ Gracilaria coronopifolia polysaccharide nanofibrous membrane

Fan-Chen Mong (Jolin)

Characterization of Viscera Oil from Siberian Sturgeon (Acipenser baerii) Extracted by High-Pressure Processing

Bing-Lun Hua (Alan)

Characterization and functional properties of Djulis (Chenopodium formosanum) phytosomes and liposomes

Min-Hsuan Wu (Michelle)

Effects of Dual Annealing and Ultrasonic Treatments on the Physicochemical Properties of Oryza sativa L. Rice Taichung Sen 17 Flour.

Xiao-Song Huang (Ted)

Physicochemical properties of wheat flour with ultrasonic treatments and its application on bakery products

Jo-Tang Chang (Tina)

Physicochemical and functional properties of palmyra palm (Borassus flabellifer L.) sap granulated sugar and syrup prepared by drying

Huynh Thi Le Dung
Currently works in Ho Chi Minh City University of Food Industry, Vietnam

Our Instruments

Simultaneus Thermogravimetric Analyser

Simultaneus Thermogravimetric Analyser

NEXTA STA 300, equipped with Real View® Sample Observation System (Hitachi High-Tech Science)

High Pressure Processing

High Pressure Processing

HPP600MPa/6.2L (Bao Tou Ke Fa High Pressure Technology Co., Ltd.)

Nuclear Magnetic Resonance

Nuclear Magnetic Resonance

Time Domain Nuclear Magnetic Resonance (Niumag)

Freeze Dryer

Freeze Dryer

Manifold Freeze Dryer (UNISS)

Gas Chromatographs

Gas Chromatographs

Crystal 9000 (Chromatec)

High Performance Liquid Chromatograph-Gas Chromatography

High Performance Liquid Chromatograph-Gas Chromatography

5410 UV Detector (Hitachi) 5110 Pump (Hitachi) 655A-52 Column Oven (Hitachi) 1430 Diode Array Detector (Hitachi) L-2400 UV Detector (Hitachi) L-2130 Pump (Hitachi)

Texture Analyzer

Texture Analyzer

CT3 Texture Analyzer (Brookfield)

Spectrophotometer

Spectrophotometer

SH-U830 (Shishin Technologies Co., Ltd.)

Mini Pro 300V Power Supply

Mini Pro 300V Power Supply

MINI-300 (Major Science)

Mini Gel Tank

Mini Gel Tank

(Thermo Fisher Scientific)

Western Blot Transfer Device

Western Blot Transfer Device

Invitrogen™ iBlot™ 3 (Thermo Fisher Scientific)

Microscope

Microscope

Olympus BX53 polarized light microscope equipped with a charge-coupled device camera (Olympus)

Plasma Activated Water

Plasma Activated Water

(Fancy International Enterprise Co., Ltd.)

Capsule Ice Cream Machine

Capsule Ice Cream Machine

(Deying Ice Cream)

Soft-Serve Ice Cream Machine

Soft-Serve Ice Cream Machine

NA-9524AE (Nissei)

2025 Publications

Mechanistic insights into high-pressure-induced structural and thermal changes of wheat starch in flour and dough systems

Mechanistic insights into high-pressure-induced structural and thermal changes of wheat starch in flour and dough systems

ABSTRACT: High-pressure processing (HPP) is a non-thermal technology that allows for targeted modifications of flour, the main carbohydrate polymer in wheat flour, thus enhancing the functional and textural properties of flour-based systems. This study evaluated the effects of HPP at 200, 400, and 600 MPa for 5 min on the structural, thermal, and rheological characteristics of wheat starch within flour and dough. The findings revealed pressure-dependent modifications, with moderate pressure (200 MPa) enhancing starch–protein interactions, preserving starch granule integrity, and improving dough elasticity and cohesion. These effects may be attributed to partial unfolding of gluten proteins and rearrangement of hydrogen bonds, which promote non-covalent interactions between starch and protein molecules. In contrast, higher pressures (400–600 MPa) caused extensive starch gelatinisation and protein aggregation, disrupting granular structure and weakening gluten networks, likely through irreversible denaturation and formation of aggregated protein structures. Differential scanning calorimetry (DSC) showed a rise in gelatinisation temperature at 200 MPa, while elevated pressures decreased enthalpy, indicating loss of crystalline order in starch. Rheological analysis further confirmed improved viscoelasticity at moderate pressure, while higher pressure weakened dough structure. Microscopic observations supported these results by showing progressive disruption of starch granules and gluten matrices. Overall, this study demonstrated that HPP can selectively tailor the structure and behaviour of wheat starch in flour and dough systems, offering an effective strategy for modulating textural quality in starch-based food products.

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Ultrasonication-induced structural and functional modification of starch in wheat flour

Ultrasonication-induced structural and functional modification of starch in wheat flour

ABSTRACT: This study investigated the effects of ultrasonication on the pasting, morphological, thermal, and rheological properties of wheat flour and dough, highlighting its potential as a green and sustainable processing technology. Wheat flour was treated with ultrasonic energy levels ranging from 40 to 140 kJ for 20 min. Rapid visco analysis (RVA) showed that at 40 kJ, peak viscosity increased from 1045.67 mPa·s (control) to 1259.00 mPa·s, and final viscosity rose from 2011.33 mPa·s to 2146.67 mPa·s, indicating enhanced gelatinisation. Differential scanning calorimetry revealed an increase in gelatinisation enthalpy (ΔH) from 8.03 J/g to 9.53 J/g, suggesting enhancement in molecular organisation. Rheological measurements demonstrated that ultrasonicated samples at 40 kJ and 100 kJ exhibited the lowest tan δ, suggesting improved elasticity and structural integrity. FTIR analysis confirmed intensified hydrogen bonding and improved gluten network formation. Low-field NMR and MRI analyses showed that ultrasonication significantly influenced water mobility and distribution within the dough. Moderate energy treatments (40 kJ to 100 kJ) enhanced water retention and network development. Scanning electron microscopy revealed surface roughness and partial granule disruption. These findings confirm that moderate ultrasonication enhances flour functionality by improving hydration, viscoelasticity, and thermal behaviour without the use of chemical additives. Ultrasonication offers an eco-friendly and energy-efficient approach for modifying wheat flour to improve the quality of sustainable flour-based products.

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Sustainable fish oil extraction from sturgeon visceral biomass: A comparative study between high-frequency ultrasound on wet rendering process

Sustainable fish oil extraction from sturgeon visceral biomass: A comparative study between high-frequency ultrasound on wet rendering process

ABSTRACT: Sturgeon visceral oil, a fish-processing by-product extracted from sturgeon offal, is rich in polyunsaturated fatty acids (PUFAs) including omega-3 fatty acids and may serve as a valuable source of nutritional lipids. It is important to optimize the extraction methods for such nutritionally rich by-products, and ultrasonic pretreatment is a promising technique for enhancing oil recovery. Therefore, this study compared ultrasonic pretreatment (60, 100, and 140 kJ for 20 min) with conventional wet rendering (95℃ for 2.5 h) to recover sturgeon viscera oil and evaluated its effects on oil yield, acid value (AV), iodine value (IV), and fatty acid composition. Ultrasonic pretreatment at 60 kJ resulted in a significantly higher oil yield and retained a greater proportion of PUFAs than the conventional method. In contrast, oil obtained via conventional wet rendering exhibited a higher acid value and saturated fatty acid (SFA) content, as well as a lower iodine value and reduced PUFA levels. Overall, these findings demonstrate that ultrasonic pretreatment can improve the yield and quality of sturgeon viscera oil, highlighting its potential for producing high-quality PUFA-rich fish oil from processing by-products.

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High-pressure processing for recovery and valorization of shrimp derived bioactive lipids from shrimp head by products

High-pressure processing for recovery and valorization of shrimp derived bioactive lipids from shrimp head by products

ABSTRACT: Marine by-products, such as shrimp heads, are valuable, yet underutilized resources rich in bioactive lipids with potential health benefits. This study investigated the effects of high-pressure processing (HPP) at 200, 400, and 600 MPa on the extraction efficiency and functional properties of shrimp-derived bioactive lipids (SDBL). Chemical composition, bioactive compound content (astaxanthin and α-tocopherol), color parameters, antioxidant capacity (DPPH and ABTS assays), and enzyme inhibition activities (lipase and α-amylase) were evaluated. The results showed that moderate HPP treatments (200–400 MPa) significantly enhanced the protein content, antioxidant capacity, and lipase inhibitory activity compared to conventional solvent extraction. Although 600 MPa increased the α-tocopherol content, it resulted in reduced astaxanthin levels and antioxidant activity. Principal component analysis (PCA) revealed clear pressure-dependent clustering, with the 400 MPa treatment showing the most balanced functional profile. These findings highlight HPP as an effective green extraction technology for valorizing shrimp head by-products and support its potential application in the development of sustainable, high-value functional ingredients for the nutraceutical and food industries.

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Thermal resistance and stability of multilayers embedding probiotic structure

Thermal resistance and stability of multilayers embedding probiotic structure

ABSTRACT: Evidence from gut microbiota studies highlights the importance of probiotics in promoting human health alongside the market's demand. However, probiotics are particularly sensitive to unfavorable factors in a storage environment (e.g., humidity, temperature, oxygen, and light), frequently resulting in reduced viability during shelf life and a loss of original benefits. This study focused on the structure of multilayer embedding, with particular attention on enhancing the Lactobacillus plantarum thermal resistance, moisture permeability, and stability of probiotics for storage while considering high packaging efficiency and cost-effectiveness. The log values of viable bacteria in casein/pectin condensates cross-linked with transglutaminase (TGase) for 1 and 5 h, while heated at 80 °C for 5 min, were 5.33 and 5.25 CFU/g, respectively, with higher thermal tolerance than the control group (casein, 4.56 CFU/g). In addition, the storage stability results for 15 days at 37 °C with 51 % relative humidity (RH) showed the same trend. The groups cross-linked for 1 and 5 h had higher viability than the control group, implying that the powders performed satisfactorily regarding hygroscopicity. Similarly, after 5 min of heating at 80 °C, the viable bacteria were higher in groups with different ratios of canola oil to palm stearin (100:0, 70:30, and 50:50) than in the control group. Moreover, TGase cross-linked casein/pectin may enhance stability and improve probiotic powders' thermal tolerance, along with different emulsification oil embedding ratios. Hence, the findings of this study may be applied to encapsulating and preserving environmentally sensitive bioactive components, including probiotics.

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Modelling prediction of gas release to improve quality of foods during low temperature storage

Modelling prediction of gas release to improve quality of foods during low temperature storage

ABSTRACT: Modified atmosphere packaging (MAP) is widely used to reduce economic losses by extending the shelf-life of food products. This study aimed to develop an active MAP formulation component with sodium ascorbate, sodium carbonate, and ferrous sulfate, which was shown to be applicable at low temperatures (4 °C) while efficiently controlling O2 and producing 1.0 %–44.1 % CO2. Moreover, the predicted equations enabled the estimation of the O2 and CO2 contents. In the future, the dosage could be determined based on the gas content required for various applications in food, such as refrigerated fruits, vegetables, and meats. Currently, the active MCP formulation for the reaction proceeds smoothly at 5 °C. Despite its promise, it requires additional water, making it inconvenient. However, these findings provide new insights into how active MAP facilitates convenient and effective development.

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Mechanistic insights into the role of hydrocolloids in modulating the rheological properties and flow behavior of alkaline-treated cassava starch

Mechanistic insights into the role of hydrocolloids in modulating the rheological properties and flow behavior of alkaline-treated cassava starch

ABSTRACT: This study investigated the effects of blending alkaline-treated cassava starch (ATS) with hydrocolloids—guar gum (GG), carrageenan (C), locust bean gum (LBG), konjac powder (KP), and sodium alginate (SA)—on the physicochemical, pasting, thermal, and structural properties of cassava starch (CS). Alkaline treatment disrupted starch crystallinity, increasing its susceptibility to modification. Hydrocolloid incorporation enhanced the peak viscosity, holding capacity, and final viscosity of ATS, while reducing setback viscosity, indicating improved resistance to retrogradation. ATS + SA and ATS + KP exhibited the highest stabilization effects, as reflected in their increased viscosities and reduced amylopectin reassociation. Differential scanning calorimetry (DSC) revealed increased gelatinization temperatures and reduced enthalpy values in the composites, suggesting enhanced thermal stability. Fourier-transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) confirmed hydrocolloid-induced structural modifications via hydrogen bonding. Scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR) analyses demonstrated the formation of a hydrated matrix that improved water retention and minimized syneresis. These findings highlight the potential of ATS–hydrocolloid composites for enhancing the stability, texture, and shelf life of starch-based systems, providing insights for optimizing hydrocolloid use in starch modification and functional food applications.

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Sustainability of calcined oyster shell powder as a natural preservative for postharvest green onion (Allium fistulosum)

Sustainability of calcined oyster shell powder as a natural preservative for postharvest green onion (Allium fistulosum)

ABSTRACT: Calcined oyster shell powder (COSP), a natural antibacterial agent derived from marine waste, was used in this study to treat postharvest green onions (Allium fistulosum), which are susceptible to microbial contamination during the washing process after harvesting. The green onions were dipped in COSP solutions of varying concentrations (0%, 2%, 4%, 6%, and 8%). This study investigated the effects of COSP treatment on the physicochemical properties and microbial activities of green onions. Compared to untreated green onions, COSP-treated green onions exhibited an extended shelf life to 28 days, evidenced by reduced weight loss by up to 9.84%, reduced the total bacterial count by up to 1.20 Log₁₀ CFU/g, stabilized pH level (5.28 ± 0.38–6.06 ± 0.20), preserved chlorophyll a and b content (0.40 ± 0.01–0.46 ± 0.01 and 0.17 ± 0.003–0.22 ± 0.007, respectively), enhanced antioxidant activity (DPPH scavenging activity up to 12.47%, ABTS value up to 82.94%), and better color appearance. Furthermore, COSP treatment was effective in preserving allicin (35.03 ± 0.77–45.07 ± 2.37%) content and inhibiting the degradation of cycloalliin (13.58 ± 0.08–16.48 ± 0.15 g/kg dry weight) and methiin (17.14 ± 0.10–19.41 ± 0.47 g/kg dry weight) in green onions, thereby preserving their fresh aroma. This study offers a novel postharvest preservation method for green onions using marine waste-derived COSP dipping, which helps reduce the loss of quality in postharvest products.

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Hygroscopic stability of xylooligosaccharides and application on the corn flakes

Hygroscopic stability of xylooligosaccharides and application on the corn flakes

ABSTRACT: This study aimed to investigate changes in the physicochemical properties and kinetics of xylooligosaccharides (XOS) during non-enzymatic browning reactions. This study indicated that the initial caramelization rate of XSO heat-treated at 140–190 °C was 3.97× 10−4– 8.50× 10−3 h−1) and the activation energy (Ea) was 94.4 kJ/mol. The initial MR rates for XSO with amino acids exhibited an upward trend with increasing temperature, whereas the Ea for this process fell within the range of 27–113 kJ/mol. In addition, the MR products had a maximum thermogravimetric loss of approximately 36–56 % at pH 11, which occurred above 400 °C, compared to the caramelized products, and the MR products showed higher heat resistance. Overall, this study provides essential information on XOS in thermo-processed applications, which facilitates the potential explosion of XOS as a substitute sugar addition in thermally processed foods, namely, into a portion of functional food.

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Comparison of microwave-assisted and hot-air-drying method on the physicochemical properties and eating quality of rice bran noodles

Comparison of microwave-assisted and hot-air-drying method on the physicochemical properties and eating quality of rice bran noodles

ABSTRACT: Rice bran is a highly nutritious source, and it is increasingly being used in food applications as a result of the growing awareness of health benefits and sustainable practices involving various food products, including bakery products, noodles, and snacks. This study revealed that composite flour containing 10%–20% rice bran flour (RBF) at concentrations of 10%–20% considerably reduced the gluten strength and dough extension resistance. The use of RBF as a substitute resulted in increased hardness, adhesiveness, gumminess, and chewiness of the noodles. Furthermore, 10% and 20% RBF noodles with rich total dietary fiber content exhibited reduced in vitro digestibility of starch and an increased number of pores in the structure, which shortened the cooking time. However, the cooking loss rate was substantially increased, and the different drying methods were unaffected. Moreover, the 10% RBF-substituted noodles showed a favorable appearance and overall acceptance under conventional hot-air and 0.5 kW microwave-assisted hot-air drying. Therefore, the findings of this study enable the improvement of the nutritional profile of noodles and have crucial implications for the food industry. These results offer a promising avenue for developing functional foods, catering to the growing demand for healthy options and sustainable food products.

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Bioactive compounds and antioxidant efficacy of djulis (Chenopodium formosanum) leaves: implications for sustainable cosmeceutical development

Bioactive compounds and antioxidant efficacy of djulis (Chenopodium formosanum) leaves: implications for sustainable cosmeceutical development

ABSTRACT: Chenopodium formosanum (djulis), well known for its vivid color variation during diverse senescence stages, has attracted attention for its perceived health benefits and antioxidant capacity. Djulis leaves, often discarded as biowaste after harvesting, were evaluated for their potential as a source of antioxidant compounds. The current study analyzes the physicochemical and antioxidant activities of red, green, and yellow djulis leaf extracts across various senescence stages to probe their prospective utility in cosmeceuticals. Various plant compounds including total carbohydrates, phenolics and flavonoids, chlorophyll a and b, and betaxanthins and betacyanins were measured using spectrophotometric techniques. Antioxidant potential was assessed using DPPH, FRAP, CUPRAC, TEAC, and DMPD assays. Green djulis leaves displayed elevated total carbohydrate and chlorophyll levels, whereas red djulis leaves exhibited heightened phenolic, flavonoid, betaxanthin, and betacyanin content, indicating its suitability for cosmeceutical applications. Antioxidant evaluations revealed substantial disparities among the extracts, with red djulis leaf extract demonstrating superior antioxidant activity in most assays. These findings revealed the distinct antioxidant profiles of djulis leaf extracts influenced by color and senescence stage. These findings advance our understanding of the bioactive attributes of djulis leaves and their potential for incorporation into functional products.

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Influence of different hydrocolloids on the pasting, rheological, and morphological characteristics of heat gelatinized cassava starch

Influence of different hydrocolloids on the pasting, rheological, and morphological characteristics of heat gelatinized cassava starch

ABSTRACT: Heat-gelatinized starch (HGS), which is prepared via heat treatment, enhances viscosity and provides suitable thickening properties, which improve water retention in products. This study aimed to investigate the potential of blending gelatinized starch with edible hydrocolloids (guar gum, carrageenan (C), locust bean gum, konjac powder, and sodium alginate) to assess their effect on the stabilization of starch gelatinization and reduction of retrogradation. Optical microscopic observations revealed the disrupted structures of gelatinized starch after heat treatments, along with diminished or absent birefringence. Adding C to the gelatinized starch reduced its peak viscosity, breakdown and setback value. For the rheological analysis, heat gelatinization and hydrocolloid addition contributed to the increased elasticity and viscosity of samples. Gelatinization and hydrocolloid addition emerged as effective strategies for improving starch quality. Although it still warrants further exploration, the introduced approach holds potential for applications in the development of convenience and canned food products.

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Remarkable Achievements

Congratulations! Michelle Wu (Master student) won third place in the superconcentration research short talk competition

This achievement was part of the Minsheng College Anniversary Academic Series during the 113th Academic Year Food and Health Technology Symposium, hosted by the Conference on Food and Health Science and Technology at Chang Gung University of Science and Technology, in collaboration with the Research Center for Food and Cosmetic Safety.

Congratulation! Song-yang Zhuang (PhD student) won the championship of the 114th National Agricultural Talent Selection Competition!

Under Professor Po-Hsien Li's guidance, Song-Yang Zhuang represented Taichung City at the "114th National Agricultural Management Experience Sharing and National Agricultural Talent Selection" This recognition highlighted Zhuang's agricultural management skills and innovation, showcasing Taichung City nationally while bringing new hope to Taiwan's agriculture.

Congratulations! Song-Yang Zhuang (PhD student) selected as the 7th "Top 100 Young Farmers" by the Ministry of Agriculture!

Congratulations to Professor Po-Hsien Li and Song-Yang Zhuang for being selected as the 7th "Top 100 Young Farmers" by the Ministry of Agriculture for resource guidance.

Congratulations! PhD student Amanda Tresiliana Mulio participated in the 38th Tokyo Innovation Talent International Invention Exhibition in 2024 and won the gold medal.

Congratulations! Under the guidance of Professor Po-Hsien Li, doctoral student Amanda Tresiliana Mulio participated in the 38th Tokyo Innovation Genius International Invention Exhibition in 2024 and secured the gold medal. The work is titled: SN Miracle Skin Wrinkless Firming Essence.

Congratulations! Amanda Tresiliana Mulio (PhD student) won the Outstanding Paper Award for Oral Presentation!

Congratulations to PhD student Amanda Tresiliana Mulio, who participated in the International Symposium ISNST 2022—International Symposium on Novel and Sustainable Technology—and won the Outstanding Paper Award for Oral Presentation.

Congratulations! Amanda Tresiliana Mulio (PhD student) won the gold medal at the 2023 AII Da Vinci International Invention Exhibition!

Congratulations to Amanda Tresiliana Mulio from Professor Po-Hsien Li's laboratory, for securing the gold medal at the 2023 AII Da Vinci International Invention Exhibition in the United States.

Congratulation! Ted Huang (Master student) won the poster contest in 2024 Food Tech for NeXT: Sustainable and Green Taiwan!

Under the guidance of Professor Po-Hsien Li, Ted Huang won the poster contest in 2024 Food Tech for NeXT: Sustainable and Green Taiwan, conducted by Taiwan Association for Food Science and Technology.

Congratulations! Professor Po-Hsien Li won the gold medal in the 2023 WiC World Innovation and Invention Competition in South Korea!

Congratulations! Professor Po-Hsien Li has won the gold medal at the 2023 WiC World Innovation and Invention Competition in South Korea for their work titled: C++ Brighten White Vitamin C Serum.

Congratulations! Professor Po-Hsien Li won the gold medal at the 2022 Malaysia Science Expo International Invention Exhibition.

Congratulations! Professor Po-Hsien Li and team won the gold medal at the 2022 Malaysia Science Expo International Invention Exhibition. The work titled: SN Miracle Skin Wrinkles Firming Essence, in the category of Healthcare, Personal Care Technology, Biotechnology and Life Sciences.

Gallery

Challenge accepted: 240 dumplings! - June 2025
Meeting at Fun Inn Cafe - 2025
Meeting at Fun Inn Cafe - 2025
Our first red-envelope in 2025! - We love you Prof. Po-Hsien Li!
2025 Oral Defense - Ching-Jung Lin
Mandy's birthday - June 2026
2025 Graduation
2025 Graduation
Michelle Wu presenting in Conference on Food and Health Science and Technology at Chang Gung University of Science and Technology
Michelle Wu Won Third Place in the Superconcentration Research Short Talk Competition - This achievement was part of the Minsheng College Anniversary Academic Series during the 113th Academic Year Food and Health Technology Symposium, hosted by the Conference on Food and Health Science and Technology at Chang Gung University of Science and Technology, in collaboration with the Research Center for Food and Cosmetic Safety.
Song-Yang Zhuang (PhD student) selected as the 7th "Top 100 Young Farmers" by the Ministry of Agriculture
2023 Graduation Project
2023 Graduation Project - Bing-Lun Hua, Xiao-Song Huang, Chia-Heng Wu, Hao-han Chang
2023 Graduation Project
2023 Graduation Project - Jo-Tang Chang and Wei-Man Hsu
2022 Graduation Project - Pei-Ru Liao, Pei-Ying Chen, and Shi-yu Hong
2022 Graduation Project - Fan-Chen Mong and Ya-chi Chen
2024 Taoyuan Youth Entrepreneurship Student Entrepreneurship Competition
Vietnam
Thailand
Thailand
Thailand
Happy Birthday Prof. Po-Hsien Li! - 2025
Happy Birthday Jolin Mong! - 2025
Happy Birthday Prof. Po-Hsien Li and Jolin Mong! - 2025
Happy Birthday Tina Chang! - 2025
Close-up wefie~ - Tina Chang's birthday surprise (2025)
Happy Birthday Ted Huang! - 2025
Happy Birthday Prof. Po-Hsien Li! - 2024
Happy Birthday Prof. Po-Hsien Li! - 2023
2024 Oral Defense - Hui-Hsuan Chen
2024 Oral Defense - Zong-En Li
2025 Oral Defense - Yohanes Ian Oktavian
Zong-En Li earned his graduation degree! - 2024
Lunch with Prof. Po-Hsien Li - 2023
Christmast surprise for Prof. Po-Hsien Li - 2023
Chinese New Year Celebration - 2024
Bowling Arcade - 2024
Lunch Buffet - 2023
Introducing the biggest capybara - 2024
Harvesting Nostoc commune - Visiting Stewardess Nostoc commune Ecological Farm, Pingtung County, 2025
Visiting Stewardess Nostoc commune Ecological Farm - Pingtung County, 2024
Thailand - 2024
2024 Graduation
2024 Graduation
Professor Po-Hsien Li and Song-Yang Zhuang selected as the 7th "Top 100 Young Farmers" by the Ministry of Agriculture
Xiao-Song Huang won the poster contest in 2024 Food Tech for NeXT: Sustainable and Green Taiwan
Amanda Tresiliana Mulio won the gold medal at the 2023 AII Da Vinci International Invention Exhibition
2024 FoodTech for NeXT:Sustainable and Green - Xiao-Song Huang (2)
PhD student Amanda Tresiliana Mulio won gold award in the 38th Tokyo Innovation Talent International Invention Exhibition in 2024
3rd Food Chemistry Conference: Shaping a Healthy and Sustainable Food Chain through Knowledge - Amanda Tresiliana Mulio
2024 FoodTech for NeXT:Sustainable and Green - Xiao-Song Huang (1)
2024 FoodTech for NeXT:Sustainable and Green - Jo-Tang Chang
Amanda Tresiliana Mulio won Outstanding Paper Award for Oral Presentation in the International Symposium ISNST 2022—International Symposium on Novel and Sustainable Technology
2024 FoodTech for NeXT:Sustainable and Green - Min-Hsuan Wu
2024 FoodTech for NeXT:Sustainable and Green - Yan-Zhen Wu
2024 FoodTech for NeXT:Sustainable and Green - Ching-Jung Lin
2024 FoodTech for NeXT:Sustainable and Green - Fan-Chen Mong
2024 FoodTech for NeXT:Sustainable and Green - Bing-Lun Hua
Thailand
Thailand
Indonesia

Michelle Wu presenting in Conference on Food and Health Science and Technology at Chang Gung University of Science and Technology
2024 FoodTech for NeXT:Sustainable and Green - Xiao-Song Huang (2)
3rd Food Chemistry Conference: Shaping a Healthy and Sustainable Food Chain through Knowledge - Amanda Tresiliana Mulio
2024 FoodTech for NeXT:Sustainable and Green - Xiao-Song Huang (1)
2024 FoodTech for NeXT:Sustainable and Green - Jo-Tang Chang
2024 FoodTech for NeXT:Sustainable and Green - Min-Hsuan Wu
2024 FoodTech for NeXT:Sustainable and Green - Yan-Zhen Wu
2024 FoodTech for NeXT:Sustainable and Green - Ching-Jung Lin
2024 FoodTech for NeXT:Sustainable and Green - Fan-Chen Mong
2024 FoodTech for NeXT:Sustainable and Green - Bing-Lun Hua

Michelle Wu Won Third Place in the Superconcentration Research Short Talk Competition - This achievement was part of the Minsheng College Anniversary Academic Series during the 113th Academic Year Food and Health Technology Symposium, hosted by the Conference on Food and Health Science and Technology at Chang Gung University of Science and Technology, in collaboration with the Research Center for Food and Cosmetic Safety.
Song-Yang Zhuang (PhD student) selected as the 7th "Top 100 Young Farmers" by the Ministry of Agriculture
Professor Po-Hsien Li and Song-Yang Zhuang selected as the 7th "Top 100 Young Farmers" by the Ministry of Agriculture
Xiao-Song Huang won the poster contest in 2024 Food Tech for NeXT: Sustainable and Green Taiwan
Amanda Tresiliana Mulio won the gold medal at the 2023 AII Da Vinci International Invention Exhibition
PhD student Amanda Tresiliana Mulio won gold award in the 38th Tokyo Innovation Talent International Invention Exhibition in 2024
Amanda Tresiliana Mulio won Outstanding Paper Award for Oral Presentation in the International Symposium ISNST 2022—International Symposium on Novel and Sustainable Technology

2025 Oral Defense - Ching-Jung Lin
2025 Graduation
2025 Graduation
2024 Oral Defense - Hui-Hsuan Chen
2024 Oral Defense - Zong-En Li
2025 Oral Defense - Yohanes Ian Oktavian
2024 Graduation
2024 Graduation

Vietnam
Thailand
Thailand
Thailand
Thailand
Thailand
Indonesia

2023 Graduation Project
2023 Graduation Project - Bing-Lun Hua, Xiao-Song Huang, Chia-Heng Wu, Hao-han Chang
2023 Graduation Project
2023 Graduation Project - Jo-Tang Chang and Wei-Man Hsu
2022 Graduation Project - Pei-Ru Liao, Pei-Ying Chen, and Shi-yu Hong
2022 Graduation Project - Fan-Chen Mong and Ya-chi Chen
2024 Taoyuan Youth Entrepreneurship Student Entrepreneurship Competition

Mandy's birthday - June 2026
Happy Birthday Prof. Po-Hsien Li! - 2025
Happy Birthday Jolin Mong! - 2025
Happy Birthday Prof. Po-Hsien Li and Jolin Mong! - 2025
Happy Birthday Tina Chang! - 2025
Close-up wefie~ - Tina Chang's birthday surprise (2025)
Happy Birthday Ted Huang! - 2025
Happy Birthday Prof. Po-Hsien Li! - 2024
Happy Birthday Prof. Po-Hsien Li! - 2023

Challenge accepted: 240 dumplings! - June 2025
Meeting at Fun Inn Cafe - 2025
Meeting at Fun Inn Cafe - 2025
Our first red-envelope in 2025! - We love you Prof. Po-Hsien Li!
Zong-En Li earned his graduation degree! - 2024
Lunch with Prof. Po-Hsien Li - 2023
Christmast surprise for Prof. Po-Hsien Li - 2023
Chinese New Year Celebration - 2024
Bowling Arcade - 2024
Lunch Buffet - 2023
Introducing the biggest capybara - 2024
Harvesting Nostoc commune - Visiting Stewardess Nostoc commune Ecological Farm, Pingtung County, 2025
Visiting Stewardess Nostoc commune Ecological Farm - Pingtung County, 2024
Thailand - 2024

All Publications

  1. Cheng, Yu-Tsung, Huang, Ping-Hsiu, Chan, Yung-Jia, Lu, Wen-Chien, Li, Po-Hsien (2026/7/1). Ameliorative potential of rice protein hydrolysate prepared through high-pressure processing against diabetic cardiomyopathy. Food & Function, Vol. 17, p.p.390-407.[SCI]
  2. Chan, Yung-Jia, Huang, Ping-Hsiu, Huang, Xiao-Song, Lu, Wen-Chien, Liang, Zeng-Chin, Li, Po-Hsien (2026/4/1). Mechanistic insights into high-pressure-induced structural and thermal changes of wheat starch in flour and dough systems  . Food Hydrocolloids, Vol. 173, p.p.112305.[SCI]
  3. Mulio, Amanda Tresiliana, Chiu, Chien-Shan, Chan, Yung-Jia, Lu, Wen-Chien, Li, Po-Hsien (2026/3/26). New perspectives on polysaccharides from Nostoc commune and their potential applications in future industries. Food Reviews International.[SCI]
  4. Chou, Ming-Yu, Yang, Shih-An, Li, Po-Hsien, Kao, Tzu-Chien, Wang, Shih-Yi, Cheng, Po-Hsun, Chi, Ching-Hsin, Cheng, Shu-Fen, Wong, Yue-Ching, Wang, Ming-Fu (2026/3/3). New Insights into Potential Anti-Aging Effects of a Dietary Supplement from Chlorella Growth Factor and γ-PGA in Aged SAMP8 Mice. Biology.[SCI]
  5. Liu, Tsung-Chi, Chiang, Yi-Chan, Li, Po-Hsien, Chiang, Po-Yuan (2026/2/14). Enhancing starch-lipid complexes and digestive resistance in rice with curcumin-loaded self-emulsifying delivery systems via microwave/ultrasound-assisted hydrothermal treatments. Food Hydrocolloids.[SCI]
  6. Chou, Ming-Yu, Lin, I-Hung, Chen, Chia-Jung, Guo, Ting-Jian, Lin, Che-An, Yang, Dao-Na, Li, Po-Hsien, Li, Yu-Chen, Yang, Mei-Due, Tien, Chieh-Chang, Lin, Ruei-Ze, Chi, Ching-Hsin, Wang, Shih-Yi, Wang, Ming-Fu (2026/1/30). Potential anti-aging effects of a dietary supplement from the algal-derived Omega-3 DHA in aged SAMP 8 mice. Food Science & Nutrition, Vol. 14.[SCI]
  7. Huang, Ping-Hsiu, Chan, Yung-Jia, Cchen, Shu-Ju, Lu, Wen-Chien, Liang, Zeng-Chin, Li, Po-Hsien (2026/1/17). Application of gelatin and guava leaf extract-dandelion polysaccharide immersion solution on the physicochemical properties of tomato fruit during storage. Journal of Food Measurement and Characterization.[SCI]
  8. Huang, Ping-Hsiu, Chiu, Chien-Shan, Lu, Wen-Chien, Hsieh, Chang-Wei, Li, Po-Hsien (2026/1/1). Thermal resistance and stability of multilayers embedding probiotic structure. Journal of Food Engineering, Vol. 403, p.p.112703.[SCI]
  9. Chen, Yu-Chien, Chou, Ming-Yu, Li, Po-Hsien, Lin, Ying-Shen, Yang, Mei-Due, Chi, Ching-Hsin, Huang, Ping-Hsiu, Wei, Yun-Jhen, Wang, Ming-Fu, Kuo, Chun-Yen (2025/10/6). New insights into potential anti-aging and fatigue effects of a dietary supplement from the resveratrol beverage in aged SAMP8 mice. Antioxidants, Vol. 14, No. 11, p.p.1337.[SCI]
  10. Huang, Ping-Hsiu, Ccheng, Yu-Tsung, Lu, Wen-Chien, Chiang, Po-Yuan, Hsu, Chin-Chuan, Wang, Chiun-Chuang R., Li, Po-Hsien (2025/10/5). Effect of Pullulanase debranching freeze-thaw treatments and fatty acid on functional properties of yam starches. npj Science of Food, Vol. 9.[SCI]
  11. Wen-Yi Chang, Yi-Chan Chiang, Bo-Kang Liou, Po-Hsien Li, Po-Yuan, Chiang (2025/8/30). Optimizing quality and palatability in texture-modified foods: A cross-framework study using sweet potato-based formulations. Food Research International, Vol. 221, No. 3, p.p.117438.[SCI]
  12. Chang, Jo-Tang Chang, Chiu, Chien-Shan, Chan, Yung-Jia, Liang, Zeng-Chin, Lu, Wen-Chien, Li, Po-Hsien (2025/8/23). Ultrasonication-induced structural and functional modification of starch in wheat flou. Ultrasonics sonochemistry, Vol. 121, p.p.107529.[SCI]
  13. Hua, Bing-Lun, Amanda Tresiliana Mulio, Wu, Min-Hsuan, Li, Po-Hsien Li (2025/7/25). Sustainable fish oil extraction from sturgeon visceral biomass: A comparative study between high-frequency ultrasound on wet rendering process. Journal of the Fisheries Society of Taiwan.
  14. Huang, Xiao-Song, Chan, Yung-Jia, Lu, Wen-Chien, Li, Po-Hsien (2025/7/25). High pressure processing for recovery and valorization of shrimp derived bioactive lipids from shrimp head by products. Journal of the Fisheries Society of Taiwan.
  15. Li, Po-Hsien, Chang, Yu-Lin, Lin, Yu-Wen, Huang, Da-Wei (2025/7/10). Physicochemical and functional properties of pectin from Premna microphylla Turcz Leaves cultivated in Taiwan. Journal of the Science of Food and Agriculture, Vol. 105, No. 15, p.p.8444-8454.[SCI]
  16. Chiu, Chien-Shan, Huang, Ping-Hsiu, Lu, Wen-Chien, Chiang, Po-Yuan, Li, Po-Hsien Li (2025/6/9). Modelling prediction of gas release to improve quality of foods during low temperature storage. Journal of Agriculture and Food Research, Vol. 22, p.p.102089.[SCI]
  17. Liang, Chih-Hung Liang, Wu, Chiu-Yeh, Li, Po-Hsien, Liang, Zeng-Chin (2025/6/1). Biological Efficiency, Nutritional Composition, and Bioactive Compound Contents of the Lung Oyster Mushroom Pleurotus pulmonarius (Agaricomycetes) Cultivated on Spent Mushroom Substrates. International Journal of Medicinal Mushrooms, Vol. 27, No. 6, p.p.35-44.[SCI]
  18. Lu, Wen-Chien, Chan, Yung-Jia, Liang, Zeng-Chin, Li, Zong-En, Li, Po-Hsien (2025/5/20). Mechanistic insights into the role of hydrocolloids in modulating the rheological properties and flow behaviour of alkaline-treated cassava starch. Carbohydrate Polymer, Vol. 366, No. 15, p.p.123781.[SCI]
  19. Amanda Tresiliana Mulio, Chiu, Chien-Shan, Chan, Yung-Jia, Lu, Wen-Chien, Li, Po-Hsien (2025/5/18). New perspectives on polysaccharides from Gracilaria and Gracilariopsis (Rhodophyta) and their potential applications in future industries. Food Frontiers, Vol. 6, p.p.2129-2143.[SCI]
  20. Huang, Ping-Hsiu Huang, Cheng, Yu-Tsung, Lu, Wen-Chien, Chiang, Po-Yuan, Wang, Chiun-Chuang R., Li, Po-Hsien (2025/4/28). Hygroscopic stability of xylooligosaccharides and application on the corn flakes. Food Chemistry X, Vol. 28, p.p.1-13.[SCI]
  21. Lu, Wen-Chien, Chiu, Chien-Shan, Chan, Yung-Jia, Chiang, Po-Yuan, Zhuang, Song-Yang, Li, Yu-Chen, Liang, Zeng-Chin, Amanda Tresiliana Mulio, Li, Po-Hsien (2025/4/22). Sustainability of calcined oyster shell powder as a natural preservative for postharvest green onion (Allium fistulosum). Chemical and Biological Technologies in Agriculture, Vol. 12, No. 74, p.p.1-15.[SCI]
  22. Huang, Ping-Hsiu, Cheng, Yu-Tsung, Lu, Wen-Chien, Chiu, I-Yu, Wang, Chiun-Chung, Li, Po- Hsien (2025/4/9). Comparison of microwave-assisted and hot-air-drying method on the physicochemical properties and eating quality of rice bran noodles. Food Bioscience, Vol. 68, p.p.106566.[SCI]
  23. Chiu, Chien-Shan, Chan, Yung-Jia, Wu, Yan-Zhen, Lu, Wen-Chien, Chiang, Po-Yuan, Li, Po-Hsien Li (2025/1/23). Bioactive compounds and antioxidant efficacy of djulis (Chenopodium formosanum) leaves: Implications for sustainable cosmeceutical development. Antioxidants, Vol. 14, No. 202, p.p.1-19.[SCI]
  24. Lu, Wen-Chien Lu, Chan, Yung-Jia, Li, Zong-En, Li, Po-Hsien (2025/1/15). Influence of different hydrocolloids on the pasting, rheological, and morphological characteristics of heat gelatinized cassava starch. Food Chemistry, Vol. 463, No. 4, p.p.140933.[SCI]
  25. Amanda Tresiliana Mulio, Chiu, Chien-Shan, Chan, Yung-Jia, Lu, Wen-Chien, Li, Po-Hsien (2025/1/1). New perspectives on djulis (Chenopodium formosanum Koidz.) and its potential application in functional food. Food Chemistry X, Vol. 25.[SCI]
  26. Lu, Wen-Chien, Chiu, Chien-Shan, Chan, Yung-Jia, Mulio, Amanda Tresiliana, Li, Po-Hsien Li (2025/1/1). New perspectives on different Sacha inchi seed oil extractions and its applications in the food and cosmetic industries. Critical Reviews in Food Science and Nutrition, Vol. 65, No. 3, p.p.475-493.[SCI]
  27. Ho, Jou-Hsuan, Chou, Ming-Yu, Chan, Yung-Jia, Chow, Chi-Fa, Lee, Tan-Ang, Lu, Wen-Chien, Wang, Ming-Fu, Li, Po-Hsien (2024/7/29). Discrimination of reconstituted milk from fresh skim milk by using lactulose and furosine as milk quality indicators. Journal of Agriculture and Food Research.[SCI]
  28. Huang, Ping-Hsiu, Chiu, Chien-Shan, Lu, Wen-Chien, Shao, Hu, Li, Po- Hsien (2024/7/23). Study on activation energy and water adsorption behavior of beans under different soaking and cooking processing. Journal of Agriculture and Food Research.[SCI]
  29. Lin, Jing-Ting, Chiang, Yi-Chan, Li, Po-Hsien, Chiang, Po-Yuan (2024/6/25). Structural and Release Properties of Combined Curcumin Controlled-Release Tablets Formulated with Chitosan/Sodium Alginate/HPMC. Foods.[SCI]
  30. Chan, Yung-Jia, Chiu, Chien-Shan, Li, Po-Hsien, Lu, Wen-Chien (2024/6/1). Evaluation of different roasting condition on yield, physico-chemical characteristics, and antioxidant activity of cold-pressed sacha inchi (Plukenetia volubilis) oil. LWT-Food Science and Technology.[SCI]
  31. Cheng, Yu-Tsung, Chang, Fu-Lan, Li, Po-Hsien, Lu, Wen-Chien, Chiu, Chien-Shan (2024/5/30). Assessing the suitability of CHA2DS2-VASc for predicting adverse limb events and cardiovascular outcomes in Peripheral Artery Disease patients. Biomedicines.[SCI]
  32. Huang, Ping-Hsiu Huang, Chiu, Chien-Shan, Chiang, Yi-Chan, Lu, Wen-Chien, Ke, Shun-Yi, Wang, Chiun-Chung R. Li, Po-Hsien (2024/5/20). Electrostatic effect on freshness preservation and quality evaluation of yam (Dioscorea alata) tuber during cold storage. Journal of Agriculture and Food Research.[SCI]
  33. Huang, Ping-Hsiu, Chiu, Chien-Shan, Chan, Yung-Jia, Su, Wei-Chen, Wang, Chiun-Chung R., Lu, Wen-Chien, Li, Po-Hsien (2024/5/12). Effect of osmotic pressure and simultaneous heat-moisture phosphorylation treatments on the physicochemical properties of mung bean, water caltrop, and corn starches. International Journal of Biological Macromolecules.[SCI]
  34. Yuan, Kai-Ching Yuan, Chiang, Yi-Chan Chiang, Li, Po-Hsien, Chiang, Po-Yuan (2024/5/1). Physicochemical and release properties of anthocyanin gastric floating tablets colloidized with κ-carrageenan/metal ions. Food Hydrocolloids, Vol. 150.[SCI]
  35. Huang, Ping-Hsiu, Chiu, Chien-Shan, Lu, Wen-Chien, Hsieh, Chang-Wei, Liang, Zeng-Chin, Fan, Li-Ling, Wang, Chiun-Chung R., Li, Po- Hsien (2024/4/16). Antioxidant capacity, anti-inflammatory activity, and mutagenicity of Sterculia lychnophora (Pangdahai) polysaccharide. Arabian Journal of Chemistry.[SCI]
  36. Lu, Wen-Chien, Cheng, Yu-Tsung, Chan, Yung-Jia, Yan, Jin, Li, Po-Hsien (2024/4/10). Effects of different soaking and germinating conditions on γ-aminobutyric acid, antioxidant activity, and chemical composition of djulis (Chenopodium formosanum)   . Journal of Agriculture and Food Research.[SCI]
  37. Huang, Ping-Hsiu Huang, Cheng, Yu-Tsung, Chen, Shu-Ju, Lu, Wen-Chien, Chiang, Po-Yuan, Cheng, Wen-Pei, Wang, Chiun-Chuang R., Li, Po-Hsien (2024/3/27). Physicochemical properties of Dioscorea alata Tainung No. 1 and 2 via different drying methods and application on the frozen tangyuan. Food Bioscience, Vol. 59, p.p.103993.[SCI]
  38. Cheng, Yu-Tsung, Lu, Wen-Chien, Chan, Yung-Jia, Huang, Ping-Hsiu, Chiang, Po-Yuan, Chen, Ren-Shiang, Li, Po-Hsien (2024/3/27). Effect of extruded djulis (Chenopodium formosanum) snacks on the ameliorative potential against diabetic cardiomyopathy. Journal of Functional Foods, Vol. 116.[SCI]
  39. Lee, Tan-Ang, Lin, Yi-Hsuan, Li, Po-Hsien, Ho, Jou-Hsuan Ho (2024/3/27). The effects of corona discharge from a cold plasma source on the physicochemical properties and shelf- life of milk. Food Bioscience, Vol. 62, p.p.103980.[SCI]
  40. Huang, Ping-Hsiu, Cheng, Yu-Tsung, Lu, Wen-Chien, Chiang, Po-Yuan, Yeh, Jui-Lin, Wang, Chiun-Chuang R, Liang, Yu-Shen, Li, Po-Hsien (2024/3/26). Changes in Nutrient Content and Physicochemical Properties of Cavendish Bananas var. Pei Chiao during Ripening. Horticulturae, Vol. 10, No. 4, p.p.384-394.[SCI]
  41. Wong, Yue-Ching, Chen, Ying-Ju, Li, Po-Hsien, Yang, Mei-Due, Lin, Liang-Hung, Wang, Teng-Hsu, Huang, Ping-Hsiu, Chou, Ming-Yu, Wang, Ming-Fu (2024/3/1). Enhanced anti-fatigue and exercise performances due to Huáng qí polysaccharide supplementation in mice. Arabian Journal of Chemistry, Vol. 17, No. 3.[SCI]
  42. Huang， Ping-Hsiu， Chiu， Chien-Shan， Lu， Wen-Chien， Huang， Ren-Hong， Wang， Chiun-Chung R.， Li， Po- Hsien (2024/3/1)。Change in chemical composition and enhancement of intestinal microflora of acid hydrolyzed polysaccharides from Zizyphus jujube and Sterculia lychnophora。 Arabian Journal of Chemistry，第17卷，第3期。[SCI]
  43. Huang, Ping-Hsiu, Cheng, Yu-Tsung, Chan, Yung-Jia, Lu, Wen-Chien, Li, Po- Hsien (2024/2/15). Effect of cooking treatment on the formation mechanism and physicochemical properties of mung bean (Vigna radiata L.) paste. Journal of Agriculture and Food Research.[SCI]
  44. Tsujii Yoshimasa, Handa Akihiro, Li, Po-Hsien, Wang, Jiunn-Ye, Huang, Ping-Hsiu, Ho, Jou-Hsuan (2024/2/13). The effects of high-intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk colloids. Food Frontiers.[SCI]
  45. Cheng, Yu-Tsung, Huang, Ping-Hsiu, Chan, Yung-Jia, Chiang, Po-Yuan, Lu, Wen-Chien, Hsieh, Chang-Wei, Lian, Zeng-Chin, Yan, Bo-Wen, Wang, Chiun-Chuang R., Li Po-Hsien (2024/1/25). Investigate the composition and physicochemical properties attributes of banana starch and flour during ripening. Carbohydrate Polymer Technologies and Applications, Vol. 7, p.p.100446.[SCI]
  46. Lee, Ying-Che, Yu, Meng-Chieh, Yen, Chi-Yun, Tsay, Jyh-Shyan, Hou, Chih-Yao, Li, Po- Hsien, Huang, Ping-Hsiu, Liang, Yu-Shen Liang (2024/1/19). Exploitation of post-ripening treatment for improving cold tolerance and storage period of Jin Huang mango. horticulturae.[SCI]
  47. Chiu Chien-Shan, Huang, Ping-Hsiu, Chan, Yung-Jia, Lu, Wen-Chien, Li, Po-Hsien (2024/1/6). D-limonene nanoemulsion as skin permeation enhancer for curcumin prepared by ultrasonic emulsification. Journal of Agriculture and Food Research, Vol. 15.[SCI]
  48. Lin, Sheng-Hung, Chang, Chao-Kai, Lin, Chun-Ting, Mohsen Gavahian, Li, Po- Hsien, Tsai, Sheng-Yen, Bara Yudhistira, Hsieh, Chang-Wei (2024/1/1). Pulse electric field pretreatment delays the texture deterioration of sweet persimmon (Diospyros Kaki L.) during postharvest storage. LWT-Food Science and Technology, Vol. 191.[SCI]
  49. Huang, Ping-Hsiu Huang, Chiu, Chien-Shan, Chan, Yung-Jia, Chen, Shu-Ju, Lu, Wen-Chien, Li, Po- Hsien (2023/11/4). ResponseSurface Analysis and Process Optimisation of adzuki bean (Vigna angularis) food paste production. Journal of Agriculture and Food Research, Vol. 14.[SCI]
  50. Liang, Yu-Xuan, Li, Po-Hsien, Chiang, Yi-Chan, Song, Hung-Yi, Lai, Ying-Jang, Chiang, Po-Yuan (2023/10/9). Assessment of curcumin self-emulsion containing high methoxyl pectinwhey protein complex: Quality stability by thermal, freeze-thaw treatment, and release characteristics. LWT-Food Science and Technology, Vol. 188, No. 1.[SCI]
  51. Huang, Ping-Hsiu, Cheng, Yu-Tsung, Chan, Yung-Jia, Chen, Shu-Ju, Ciou, Jhih-Ying, Lu, Wen-Chien, Hsu, Wan-Jung, Wang, Chiun-Chung, Li, Po- Hsien (2023/9/16). Anti-hyperlipidemic and antioxidant ability of HeShouWu (roots of Polygonum multiflorum Thunb.) and its complex formula. Arabian Journal of Chemistry.[SCI]
  52. Chan, Yung-Jia Chan, Cheng, Yu-Tsung, Lu, Wen-Chien, Li, Po-Hsien (2023/8/24). Physicochemical Properties and Process Contaminants Analysis of Flaky Egg-free Rolls Incorporated with Buckwheat (Fagopyrum esculentum Moench). CyTA - Journal of Food, Vol. 21, No. 1, p.p.614-624.[SCI]
  53. Lin, Yu-Li Lin, Lin, Meng-Yen, Liang, Chih-Hung, Wu, Chiu-Yeh, Li, Po-Hsien, Liang, Zeng-Chin (2023/8/8). Enhanced Yield of Bioactive Compounds and Antioxidant Activities in Four Fermented Beans of Phellinus linteus Strains (Agaricomycetes) by Solid-State Fermentation. International Journal of Medicinal Mushrooms, Vol. 25, No. 9, p.p.43-61.[SCI]
  54. Cheng, Yu-Tsung Cheng, Huang, Ping-Hsiu, Chan, Yung-Jia, Chen, Shu-Ju, Lu, Wen-Chien, Li, Po- Hsien (2023/8/7). A new strategy to design novel modified atmosphere packaging formulation maintains the qualities of postharvest strawberries (Fragaria ananassa) during low-temperature storage. Journal of Food Safety.[SCI]
  55. Chou, Ming-Yu, Wong, Yue-Ching, Wang, Shih-Yi, Chi, Ching-Hsin, Wang, Teng-Hsu, Hu, Mao-Jung, Huang, Ping-Hsiu, Li, Po-Hsien, Wang, Ming-Fu (2023/7/12). Potential antidepressant effects of a dietary supplement from Huáng qí and its complex in aged SAMP8 mice. Frontiers in Nutrition, Vol. 10.[SCI]
  56. Cheng, Yu-Tsung, Huang, Ping-Hsiu, Lu, Wen-Chien, Chu, Sheng-Che, Wang, Pei-Ming, Ko, Wen-Chien, Li, Po-Hsien (2023/7/3). Physicochemical properties of rainbow trout (Oncorhynchus mykiss) fillet treated with high-voltage electrostatic field (HVEF) under different storage temperatures. Frontiers in Sustainable Food Systems, Vol. 7.[SCI]
  57. Lu, Wen-Chien, Chiu, Chien-Shan, Chan, Yung-Jia, Amanda Tresiliana Mulio, Li, Po-Hsien Li (2023/6/29). Recent research on different parts and extracts of Opuntia dillenii and its bioactive components, functional properties, and applications. Nutrients, Vol. 15, No. 13, p.p.2962.[SCI]
  58. Huang, Ping-Hsiu Huang, Cheng, Yu-Tsung, Hsieh, Hung-Chun, Ko, Wen-Ching, Lu, Wen-Chien, Li, Po- Hsien (2023/5/12). Effects of transglutaminase on the physicochemical properties of surimi and kamaboko prepared by thermal and low level-pressure treatments. LWT- Food Science and Technology.[SCI]
  59. Huang, Ping-Hsiu, Cheng, Yu-Tsung Cheng, Chan, Yung-Jia, Lu, Wen-Chien, Ko, Wen-Ching, Hsieh, Hung-Chun, Li, Po- Hsien (2023/4/26). Minimal addition of transglutaminase on the preparation and characteristics of tilapia (Oreochromis mossambicus) surimi. Fisheries Science.[SCI]
  60. Cheng, Yu-Tsung, Huang, Ping-Hsiu, Lu, Wen-Chien, Chu, Sheng-Che, Wang, Pei-Ming, Ko, Wen-Chien, Li, Po-Hsien (2023/4/13). Creating added-value fillet product from rainbow trout (Oncorhynchus mykiss) by salting and smoking method: physicochemical and textural attributes. Frontiers in Sustainable Food Systems, Vol. 7, p.p.1-10.[SCI]
  61. Li, Po- Hsien, Shih, Yun-Jhen, Lu, Wen-Chien, Huang, Ping-Hsiu, Wang, Chiun-Chuang R. (2023/3/31). Antioxidant, antibacterial, anti-inflammatory, and anticancer properties of Cinnamomum kanehirae Hayata leaves extracts. Arabian Journal of Chemistry.[SCI]
  62. Lu, Wen-Chien, Chiu, Chien-Shan, Chan, Yung-Jia, Mulio, Amanda Tresiliana, Li, Po-Hsien (2023/2/27). Characterization and biological properties of marine by-product collagen through ultrasound-assisted extraction. Aquaculture Reports, Vol. 29, p.p.101514.[SCI]
  63. Chou， Ming-Yu， Osako， Kazufumi， Lee， Tan-Ang Lee， Wang， Ming-Fu Wang， Lu， Wen-Chien， Wu， Wei-Jun， Huang， Ping-Hsiu， Li， Po-Hsien Li， Ho， Jou-Hsuan (2023/2/5)。Characterization and antibacterial properties of fish skin gelatin/guava leaf extract bio-composited films incorporated with catechin。 LWT-Food Science and Technology，第178卷，頁114568。[SCI]
  64. Lu, Wen‑Chien, Cheng, Yu‑Tsung, Lai, Chien‑Jung Lai, Huang, Ping‑Hsiu, Li, Po‑Hsien (2023/1/20). Mathematical modeling of modified atmosphere package/LDPE film combination and its application to design breathing cylinders for extending the shelf life of green asparagus. Chemical and Biological Technologies in Agriculture, Vol. 10, p.p.60.[SCI]
  65. Chen, Shih-Hsiao Chen, Li, Po-Hsien, Chan, Yung-Jia Chan, Cheng, Yu-Tsung, Lin, Hui-Yao Lin, Lee, Shih-Chieh, Lu, Wen-Chien, Ma, Yu-Xu, Li, Min-Ying, Song, Tuzz-Ying (2023/1/14). Potential Anti-Sarcopenia Effect and Physicochemical and Functional Properties of Rice Protein Hydrolysate Prepared through High-Pressure Processing. Agriculture, Vol. 13, p.p.209-227.[SCI]
  66. Liu, Jie, Zhao, Yu-Ting, Lu, Wen-Chien, Huang, Ping-Hsiu, Song, Tuzz-Ying, Li, Po-Hsien (2023/1/14). Bioactive Compounds in Malanto (Kalimeris indica) Leaves and Their Antioxidant Characteristics. Agriculture, Vol. 13, p.p.211-226.[SCI]
  67. Chiu, Chien-Shan, Cheng, Yu-Tsung, Chan, Yung-Jia, Lu, Wen-Chien, Yang, Kai-min Yang, Li, Po- Hsien (2023/1/10). Mechanism and inhibitory effects of cactus (Opuntia dillenii) extract on melanocytes and its potential application for whitening cosmetics. Scientific Reports, Vol. 13, p.p.501-522.[SCI]
  68. Chou, Ming-Yu, Lee, Tan-Ang, Lin, Ying-Shen, Hsu, Shan-Yin, Wang, Ming-Fu, Li, Po-Hsien, Huang, Ping-Hsiu, Lu, Wen-Chien, Ho, Jou-Hsuan (2023/1/9). On the removal efficiency of copper ions in wastewater using calcined waste eggshells as natural adsorbents. Scientific Reports, Vol. 13, p.p.437-450.[SCI]
  69. Vo, Thuy-Lan Thi, Yang, Shu-Er, Huang, Liang-Gie, Li, Po-Hsien, Chen, Chien-Lin and Song, Tuzz-Ying (2022/11/24). Anti-Proliferative and Anti-Metastatic Effects of Ethanol Extract from Cajanus cajan (L.) Millsp. Roots and its Sub-Fractions in Oral Squamous Cell Carcinoma. Agriculture, Vol. 12, p.p.1995-2017.[SCI]
  70. Lu, Wen-Chien, Cheng, Yu-Tsung, Chan, Yung-Jia, Li Po-Hsien (2022/10/21). Food safety assessments of acrylamide formation and characterizations of flaky rolls enriched with black rice (Oryza sativa). Frontiers in Nutrition, Vol. 9, p.p.1027800.[SCI]
  71. Lu, Wen-Chien, Chiu, Chien-Shan, Chan, Yung-Jia, Guo, Tian-Pin, Lin, Ching-Chin, Wang, Po-Chunn, Lin, Po-Yu, Mulio, Amanda Tresiliana, Li, Po-Hsien* (2022/10/5). An In Vivo Study to Evaluate the Efficacy of Blue Shark (Prionace glauca) Cartilage Collagen as a Cosmetic. Marine Drugs, Vol. 60, p.p.633-648.[SCI]
  72. Lu, Wen-Chien, Chan, Yung-Jia, Chen, Shu-Ju, Mulio, Amanda Tresiliana, Wang, Chiun-Chuan Roger, Huang, Ping-Hsiu Huang, Li, Po- Hsien (2022/9/15). Using Calcined Oyster Shell Powder as a Natural Preservative for Extending the Quality of Black King Fish (Rachycentron canadum) Fillets. Journal of Food Processing and Preservation.[SCI]
  73. Chou, Ming-Yu, Ho, Jou-Hsuan, Huang, Mao-Jung, Chen, Ying-Ju, Yang, Mei-Due, Lin, Liang-Hung, Chi, Ching-Hsin, Yeh, Chin-Hsi, Tsao, Tsui-Ying, Tzeng, Jian-Kai, Hsu, Rachel Jui-cheng Hsu, Huang, Ping-Hsiu, Lu, Wen-Chien, Li, Po-Hsien*, Wang Ming-Fu (2022/9/2). Potential antidepressant effects of a dietary supplement from the chlorella and lion's mane mushroom complex in aged SAMP8 mice. Frontiers in Nutrition, Vol. 9.[SCI]
  74. Huang, Ping-Hsiu, Cheng, Yu-Tsung, Lu, Wen-Chien, Li, Po-Hsien (2022/8/24). Optimization of Concentration-Time, Agar, and Sugar Concentration for Sweet Gelatinized Adzuki-Bean Jelly Cake (Yokan) by Response Surface Methodology. Gels, Vol. 8, No. 9, p.p.540.[SCI]
  75. Huang, Ping-Hsiu, Chiu, Chien-Shan, Lu, Wen-Chien, Li, Po-Hsien (2022/8/8). Effect of compositions on physicochemical properties and rheological behavior of gelatinized adzuki-bean cake. LWT-Food Science and Technology, Vol. 168, No. 1, p.p.113870.[SCI]
  76. Hsu, Heng-I, Lee, Tan-Ang, Wang, Ming-Fu, Li, Po-Hsien, Ho, Jou-Hsuan (2022/8/5). Influence of an Edible Oil–Medium-Chain Triglyceride Blend on the Physicochemical Properties of Low-Fat Mayonnaise. Molecules, Vol. 27, No. 15.[SCI]
  77. Huang, Ping‐Hsiu, Cheng, Yu‐Tsung, Chan, Yung‐Jia, Lu, Wen‐Chien Lu, Li, Po‐Hsien (2022/6/5). Effect of Heat Treatment on Nutritional and Chromatic Properties of Mung Bean (Vigna radiata L.). agronomy, Vol. 12, p.p.1365-1381.[SCI]
  78. Li, Po-Hsien Li, Wang, Chien-Wen, Lu, Wen-Chien, Song, Tuzz-Ying, Wang Chiun-C. R. (2022/4/22). Antioxidant, Anti-Inflammatory Activities, and Neuroprotective Behaviors of Phyllanthus emblica L. Fruit Extracts. Agriculture, Vol. 12, No. 5, p.p.588-601.[SCI]
  79. Li, Po-Hsien; Wang, Chien-Wen; Lu, Wen-Chien; Chan, Yung-Jia; Wang Chiun-Chun R. (2022/3/12). Effect of Resistant Starch Sources on the Physical Properties of Dough and on the Eating Quality and Glycemic Index of Salted Noodles. Foods, Vol. 11, No. 6, p.p.814-826.[SCI]
  80. Lu, Wen-Chien, Chiu, Chien-Shan, Hsieh, Chang-Wei, Chan, Yung-Jia, Liang, Zeng-Chin, Wang, Chiun-C. Roger, Mulio, Amanda Tresiliana, Le, Dung Huynh Thi, Li, Po-Hsien (2022/2/17). Calcined Oyster Shell Powder as a Natural Preservative for Maintaining Quality of White Shrimp (Litopenaeus vannamei). Biology, Vol. 11, p.p.334-346.[SCI]
  81. Liang, Chih-Huang, Wu, Chiu-Yeh, Li, Po-Hsien, Liang, Zeng-Chin (2022/2/1). Optimal Liquid Inoculum Conditions and Grain Medium Enhanced Hispidin Production by Species of Genus Phellinus (Agaricomycetes) in Solid-State Fermentation. International Journal of Medicinal Mushrooms, Vol. 24, No. 3, p.p.77-90.[SCI]
  82. Dung Huynh Thi Le, Chien-Shan Chiu, Yung-Jia Chan, Chiun-Chuan R. Wang, Zeng-Chin Liang, Chang-Wei Hsieh, Wen-Chien Lu, Amanda Tresiliana Mulio, Yin-Jun Wang, Po-Hsien Li* (2021/10/11). Bioactive and Physicochemical Characteristics of Natural Food: Palmyra Palm (Borassus flabellifer Linn.) Syrup. Biology, Vol. 10, p.p.1028-1046.[SCI]
  83. Huang, Da-Wei, Chan, Yung-Jia, Huang, Yuan-Chao, Chang, Ya-Ju, Tsai, Jen-Chieh, Amanda, Tresiliana Mulio, Wu, Zong-Ru, Hou, Ya-Wen, Lu, Wen-Chien, Li, Po-Hsien Li* (2021/3/18). Quality Evaluation, Storage Stability, and Sensory Characteristics of Wheat Noodles Incorporated with Isomaltodextrin. Plants, Vol. 10, No. 3, p.p.578-595.[SCI]
  84. Li, Po-Hsien*, Chan, Yung-Jia, Hou, Ya-Wen, Lu, Wen-Chien, Chen, Wen-Hui, Tseng, Jie-Yun, Amanda, Tresiliana Mulio (2021/2/17). Functionality of Djulis (Chenopodium formosanum) By-Products and In Vivo Anti-Diabetes Effect in Type 2 Diabetes Mellitus Patients. Biology, Vol. 10, No. 2, p.p.160-174.[SCI]
  85. Dung, Huynh Thi Le, Lu, Wen-Chien, Li, Po-Hsien* (2020/8/3). Sustainable Processes and Chemical Characterization of Natural Food Additives: Palmyra Palm (Borassus Flabellifer Linn.) Granulated Sugar. Sustainability, Vol. 12, No. 7, p.p.2650-2671.[SCI]
  86. Li, Po-Hsien*, Chan, Yung-Jia, Lu, Wen-Chien, Huang, Da-Wei, Chang, Ting-Chieh, Chang, Wen-Hong, Nie, Xiao-Bao, Jiang, Chang-Xing, Zheng, Xiao-Lei (2020/7/23). Bioresource Utilization of Djulis (Chenopodium formosanum) Biomass as Natural Antioxidants. Sustainability, Vol. 12, No. 15, p.p.5926-5942.[SCI]
  87. Chan, Yung-Jia, Lu, Wen-Chien, Lin, Hui-Yao, Wu, Zong-Ru, Liou, Chen-Wei, Li Po-Hsien* (2020/2/24). Effect of Rice Protein Hydrolysates as an Egg Replacement on the Physicochemical Properties of Flaky Egg Rolls. Foods, Vol. 9, No. 2, p.p.244-256.[SCI]
  88. Li, Po-Hsien, Lu, Wen-Chien, Chan, Yung-Jia, Ko, Wen-Ching, Jung, Chao-Chuen, Dung, Thi Le Huynh, Jie, Yu-Xiang (2020/1/15). Extraction and characterization of collagen from sea cucumber (Holothuria cinerascens) and its potential application in moisturizing cosmetics. Aquaculture, Vol. 515, No. 15, p.p.734590.[SCI]
  89. Li, Po-Hsien*, Lu, Wen-Chien, Chan, Yung-Jia, Zhao, Yu-Ping, Nie, Xiao-Bao, Jiang, Chang-Xing, Ji, Yu-Xiang (2019/11/27). Feasibility of Using Seaweed (Gracilaria coronopifolia) Synbiotic as a Bioactive Material for Intestinal Health. Foods, Vol. 8, No. 12, p.p.623-635.[SCI]
  90. Lu, Wen-Chien, Chan, Yung-Jia, Tseng, Fang-Yu, Chiang, Po-Yuan, Li, Po-Hsien* (2019/11/5). Production and Physicochemical Properties of Starch Isolated from Djulis ( Chenopodium formosanum). Foods, Vol. 8, No. 11, p.p.551-564.[SCI]
  91. Lu, Wen-Chien, Huang, Da-Wei, Wang, Chiun-C.R., Yeh, Ching-Hua, Tsai, Jen-Chieh, Huang, Yu-Ting, Li, Po-Hsien* (2018/1/1). Preparation, characterization, and antimicrobial activity of nanoemulsions incorporating citral essential oil. Journal of Food and Drug Analysis, Vol. 26, No. 1, p.p.82-89.[SCI]
  92. Lu, Wen-Chien, Zhang, Ting-Jie, Huang, Da-Wei, Li, Po-Hsien* (2017/7/31). Nanoemulsion of D-limonene in water system prepared by ultrasonic emulsification. Journal of Cosmetic Science, Vol. 65, No. 4, p.p.245-252.[SCI]
  93. Liu, Chi-En, Chen, Wen-Ju, Chang, Chao-Kai, Li, Po-Hsien, Lu, Pei-Luen, Hsieh, Chang-Wei (2017/1/1). Effect of a high voltage electrostatic field (HVEF) on the shelf life of persimmons (Diospyros kaki). LWT, Vol. 75, p.p.236-242.[SCI]
  94. Wen-hui Chen, Po-Hsien Li* (2016/10/1). The effect of Djulis hull on postprandial plasma glucose of Type II diabetes patients. DIABETES RESEARCH AND CLINICAL PRACTICE, Vol. 120, No. 1, p.p.104-105.[SCI]
  95. Li, Po-Hsien, Lin, Yu-Wen, Lu, Wen-Chien, Hu, Jyh-Ming, Huang, Da-Wei (2016/9/1). In Vitro Hypoglycemic Activity of the Phenolic Compounds in Longan Fruit (Dimocarpus longan var. Fen Ke) Shell Against α-Glucosidase and βGalactosidase. International Journal of Food Properties, Vol. 19, p.p.1786-1797.[SCI]
  96. Li, Po-Hsien*, Lu, Wen-Chien (2016/2/1). Effects of storage conditions on the physical stability of d-limonene nanoemulsion. Food Hydrocolloids, Vol. 53, p.p.218-224.[SCI]
  97. Li, Po-Hsien*, Lu, Wen-Chien, Hsieh, Chang-Wei, Li, Tai-Chen, Huang, Da-Wei (2015/5/1). Rheological Properties of Dough and Quality of Salted Noodles Supplemented with Djulis (Chenopodium formosanum Koidz.) Flour. Journal of Agricultural Science, Vol. 7, No. 6, p.p.84-92.[SCI]
  98. Lu, Wen-Chien, Chiang, Been-Huang, Huang, Da-Wei, Li, Po-Hsien* (2014/3/1). Skin permeation of D-limonene-based nanoemulsions as a transdermal carrier prepared by ultrasonic emulsification. Ultrasonics Sonochemistry, Vol. 21, No. 2, p.p.826-832.[SCI]
  99. Hsieh, Chang-Wei, Li, Po-Hsien, Chen, Ju-Yun, Ma, Jung-Tsun (2013/10/1). Using SNIF-NMR method to identify the adulteration of molasses spirit vinegar by synthetic acetic acid in rice vinegar. Industrial Crops and Productsv, Vol. 50, p.p.904-908.[SCI]
  100. Li, Po-Hsien, Huang, Chien-Chun, Yang, Ming-Yu, Wang Chiun-C.R. (2012/7/1). Textural and sensory properties of salted noodles containing purple yam flour. Food Research International, Vol. 47, No. 2, p.p.223-228.[SCI]
  101. Li, Po-Hsien, Huang, Chien-Chun, Yang, Ming-Yu, Wang, Chiun-C.R. (2012/7/1). Textural and sensory properties of salted noodles containing purple yam flour. Food Research International, Vol. 47, No. 2, p.p.223-228.[SCI]
  102. Hsieh, Chang-Wei, Li, Po-Hsien, Lu, I-Chi Lu, Wang, Teng-Hsu (2012/6/1). Preparing glabridin-in-water nanoemulsions by high pressure homogenization with response surface methodology. Journal of Oleo Science, Vol. 61, No. 9, p.p.483-489.[SCI]
  103. Li, Po-Hsien, Chiang, Been-Huang (2012/1/1). Process optimization and stability of d-limonene-in-water nanoemulsions prepared by ultrasonic emulsification using response surface methodology. Ultrasonics Sonochemistry, Vol. 19, No. 1, p.p.192-19.[SCI]
  104. Chiang, Po-Yuan, Li, Po-Hsien, Huang, Chien-Chun, Wang, Chiun R (2009/4/21). Chemical composition and physical characteristics of water caltrop during growth. Journal of the Science of Food and Agriculture, Vol. 89, p.p.1298-1306.[SCI]
  105. Wang, Chiun-C.R.,Chiang, Po-Yuan, Li, Po-Hsien, Huang, Chien-Chun (2008/1/24). Physicochemical properties of water caltrop (Trapa taiwanensis Nakai) starch during growth period. Carbohydrate Polymers, Vol. 71, No. 2, p.p.310-315.[SCI]
  106. Chiang, Po-Yuan, Li, Po-Hsien, Huang, Chien-Chun, Wang, Chiun-C.R. (2007/11/1). Changes in functional characteristics of starch during water caltrop (Trapa Quadrispinosa Roxb.) growth. Food Chemistry, Vol. 104, No. 1, p.p.376-382.[SCI]

Cooperations

  1. [總主持人]李柏憲(20250701~20260831)。食品技師精進賦能暨碳足跡管 理實務學程 (其他公營，IUC0507)。
  2. [總主持人]李柏憲(20250601~20260531)。【國科會產學合作計畫廠商配合款 】新穎加工技術對米穀粉物化性質之影響及其機能性產品開發 (民營，NSTC 114-2622-B-126-001-)。
  3. [總主持人]李柏憲(20250601~20260531)。【國科會產學合作計畫 】新穎加工技術對米穀粉物化性質之影響及其機能性產品開發 (國科會，NSTC 114-2622-B-126-001-)。
  4. [總主持人]李柏憲(20250101~20251231)。【榮靜】超高壓處理白藜蘆醇對高糖誘導心肌細胞損傷的保護作用研究 (學校補助，TCVGH-PU1148001)。
  5. [總主持人]李柏憲(20250101~20251231)。【榮靜】印加果油奈米乳液對UVA誘導之氧化壓力及皮膚損傷的保護作用 (學校補助，TCVGH-PU1148002)。
  6. [總主持人]李柏憲(20250101~20251231)。超音波處理黑青蔥之高值化產品研發 (其他公營，IUC0488)。
  7. [總主持人]李柏憲(20240801~20250731)。牛初乳外秘體之理化特性分析 (民營，IUC0398)。
  8. [總主持人]李柏憲(20240701~20250831)。【就業學程】113年補助大專校院辦理就業學程-食品技師精進賦能實務學程 (其他公營，IUC0379)。
  9. [總主持人]李柏憲(20240601~20250531)。富含白藜蘆醇之臺灣藜發酵飲品開發 (民營，IUC0350)。
  10. [總主持人]李柏憲(20240418~20241130)。113年度補助資源循環創新及研究發展計畫-永續農業之生物可分解複合包裝材料在農產品包裝中減少使用塑膠的應用研究 (其他公營，IUC0377)。
  11. [總主持人]李柏憲(20240101~20241231)。【榮靜】利用HPLC-ESI-MS/MS分析臺灣藜葉中活性成份並開發具抗老化之奈米乳液 (學校補助，TCVGH-PU1138102)。
  12. [總主持人]李柏憲(20231101~20241031)。【國科會產學合作計畫廠商配合款 】開發臺灣藜植物微脂體及其在皮膚保健和抗老化機制之探討 (民營，NSTC 112-2622-B-126-001 -)。
  13. [總主持人]李柏憲(20231101~20241031)。【國科會產學合作計畫 】開發臺灣藜植物微脂體及其在皮膚保健和抗老化機制之探討 (國科會，NSTC 112-2622-B-126-001-)。
  14. [總主持人]李柏憲(20230801~20240731)。PU植物基膠囊冰淇淋開發 (學校補助，PU111-11100-D05)。
  15. [總主持人]李柏憲(20230801~20240731)。雲林縣政府地方型SBIR-利用商業殺菌技術開發即食 且營養強化之發芽臺灣藜飲品 (民營，IUC0271)。
  16. [總主持人]李柏憲(20230601~20241031)。【國科會產學合作計畫】利用新穎加工技術開發新式麵條 (國科會，NSTC 112-2622-E-126-002-)。
  17. [總主持人]李柏憲(20230601~20241031)。【國科會產學合作計畫廠商配合款】利用新穎加工技術開發新式麵條 (民營，NSTC 112-2622-E-126-002-)。
  18. [總主持人]李柏憲(20230501~20230731)。PU植物基膠囊冰淇淋開發 (學校補助，PU111-11100-D05)。
  19. [總主持人]李柏憲(20230101~20231231)。【榮靜】超高壓加工技術生產之米蛋白胜肽對改善糖尿病性心臟病機制之探討 (學校補助，TCVGH-PU1128102)。
  20. [總主持人]李柏憲(20221101~20231031)。黑芽提取物護髮功效評估與專利佈局 (民營，IUC0153)。
  21. [總主持人]李柏憲(20221001~20250930)。臺灣藜葉在皮膚保健功效之研究 (民營，IUC0139)。
  22. [總主持人]李柏憲(20220801~20240131)。傘房龍鬚菜多醣/魔芋葡甘聚醣複合膜之生物特性與在調氣包裝環境下對巨峰葡萄保鮮之影響 (國科會，MOST 111-2313-B-126-002 -)。
  23. [總主持人]李柏憲(20220601~20250531)。利用擠壓膨化技術開發臺灣藜之零食點心 (民營，IUC0110)。
  24. [總主持人]李柏憲(20220601~20240131)。【國科會產學合作計畫】－探討凝膠化樹薯澱粉與食用膠體複合物之物化性質及其 在即食珍珠粉圓上之應用 (國科會，MOST 111-2622-E-126-001 -)。
  25. [總主持人]李柏憲(20220601~20240131)。【國科會產學合作計畫廠商配合款】－探討凝膠化樹薯澱粉與食用膠體複合物之物化性質及其在即食珍珠粉圓上之應用 (民營，MOST 111-2622-E-126-001 -)。
  26. [總主持人]李柏憲(20220101~20231231)。高壓加工技術生產具保健功效之植物胜肽飲品 (民營，IUC0061)。
  27. [總主持人]李柏憲(20220101~20221231)。苗栗地區產印加果油Atropine含量之分析 (民營，IUC0081)。
  28. [總主持人]李柏憲(20220101~20220131)。超音波輔助萃取莓果中活性成份 (民營，IUC0046)。
  29. [總主持人]李柏憲(20210901~20270831)。利用超高壓技術開發米蛋白保健食品 (民營，IUC0156)。
  30. [總主持人]李柏憲(20210901~20270831)。蒲公英多醣提取及對海鮮貯存品質之影響 (民營，IUC0086)。
  31. [總主持人]李柏憲(20210901~20230831)。印加果油衍生產品開發與品質檢驗 (民營，IUC0157)。
  32. [總主持人]李柏憲(20210801~20220531)。110年南投縣SBIR-利用低溫離心過濾技術改善南投產印加果油在冷凍環境下油脂結晶之情形 (民營，IUC0041)。
  33. [協同主持人]李柏憲(20250201~20260131)。114年度「精準健康產業跨領域人才培育計畫」 (教育部，PU113-11150-EDU44)。
  34. [共同主持人]李柏憲(20230531~20241031)。113年鼓勵大專校院選送學生出國研修或國外專業實習「新南向學海築夢」子計畫-「泰國產業經營人才培訓計畫」 (教育部，PU112-11150-EDU69)。
  35. [共同主持人]李柏憲(20230531~20241031)。112年補助大專校院選送優秀學生出國研修或國外專業實習計畫「新南向學海築夢」子計畫-「泰國產業人才培育計劃」 (教育部，PU111-11110-EDU60)。
  36. [共同主持人]李柏憲(20200528~20211031)。109 年補助大專校院選送優秀學生出國研修計畫「新南向學海築夢」子計畫-「泰國食品加工研發人才培訓計畫」 (教育部，PU108-11110-EDU50)。

Patents

  1. 李柏憲， 宋祖瑩， 林暉曜， 陳建霖， 馬鈺絮， 李旻穎 (2023/12/16-2033/12/16)。米蛋白之製備方法及其用於預防及/或治療肌少症及抗發炎之用途。I876372。
  2. 李柏憲 (2023/8/1-2033/5/1)。包含芝麻萃取物之微脂粒結構。M645668。
  3. 林浩白， 李柏憲 (2023/7/21-2033/2/21)。包含紫米萃取物及益生菌之包埋結構。M644085。
  4. 林浩白， 李柏憲 (2023/7/21-2033/2/21)。包含黑豆萃取物之微脂粒結構。M644084。
  5. 李柏憲， 呂玟蒨， 謝達謙， 劉宸瑋， 吳宗儒， 曾勇嘉， 林寶星 (2021/5/1-2040/4/25)。樹番茄的萃取方法及其組合物。中華民國發明專利第I726634號。
  6. 李柏憲， 呂玟蒨， 林暉曜， 吳宗儒， 劉宸瑋 (2020/10/21-2029/11/20)。黃金克菲爾菌之外層微粒包埋結構。中華民國新型專利第M602906號。
  7. 李柏憲， 呂玟蒨， 曾勇嘉， 林暉曜， 吳宗儒， 劉宸瑋 (2020/5/21-2029/3/4)。含有海藻合益素之晶球結構。中華民國新型專利第M595508號。
  8. 嚴濟璇， 焦世廣， 蔣倩男， 朱嬌嬌， 李柏憲， 蔣長興， 聶小寶 (2019/9/5-2029/9/5)。用於加熱線束加熱管裝置專利。中華人民共和國專利證書第10232511號。
  9. 李柏憲， 呂玟蒨， 孫朝秋， 沈維展， 林暉曜， 李姿萱 (2018/12/1-2028/9/9)。研磨系統。中華民國新型專利第M570619號。
  10. 李柏憲， 呂玟蒨 (2018/11/1-2028/2/5)。用於抑制幽門螺旋桿菌之苦茶油包覆結構。中華民國新型專利第M569228號。
  11. 李柏憲， 呂玟蒨， 葉靜華 (2018/6/1-2036/9/28)。臺灣藜萃取物的製備方法及敷料組成物。中華民國發明專利第I625125號。
  12. 李柏憲， 李泰林， 呂玟蒨， 陳怡如， 阮涵琳 (2018/5/21-2028/2/5)。面膜結構。中華民國新型專利第M560233號。
  13. 李柏憲， 呂玟蒨， 孫朝秋， 沈維展， 林暉曜， 吳宗儒， 劉宸瑋 (2017/12/21-2027/9/13)。具有抗塵蟎層之口罩結構。中華民國新型專利第M553203號。
  14. 李柏憲， 呂玟蒨， 孫朝秋， 沈維展， 林暉曜， 吳宗儒， 劉宸瑋 (2017/12/21-2027/9/17)。包含乳酸菌之濾網層之口罩結構。中華民國新型專利第M553204號。
  15. 李柏憲， 呂玟蒨， 孫朝秋， 沈維展， 林暉曜， 吳宗儒， 劉宸瑋 (2017/12/21-2027/9/13)。具有花草粉香氛層之口罩結構。中華民國新型專利第M553202號。
  16. 李柏憲， 呂玟蒨， 孫朝秋， 沈維展， 林暉曜， 吳宗儒， 劉宸瑋 (2017/11/1-2027/9/14)。含有抗過敏濾網層之口罩結構。中華民國新型專利第M552359號。
  17. 李柏憲， 呂玟蒨 (2017/10/21-2027/6/14)。台灣藜萃取物之微乳化球體。中華民國新型專利第M550641號。
  18. 李柏憲， 呂玟蒨， 李泰辰 (2017/6/21-2027/2/19)。含有臺灣藜之麵糰結構。中華民國新型專利第M542355號。
  19. 李柏憲， 呂玟蒨， 阮涵琳 (2017/6/21-2027/3/16)。狗餅乾結構及包含其之包裝結構。中華民國新型專利第M543565號。
  20. 李柏憲， 呂玟蒨， 阮涵琳 (2017/6/1-2027/2/13)。紫米萃取物之泥膜錠結構。中華民國新型專利第M542467號。
  21. 李柏憲， 呂玟蒨， 葉靜華 (2017/4/11-2026/11/29)。含有臺灣藜萃取物敷料之貼布結構。中華民國新型專利第M539335號。
  22. 李柏憲， 呂玟蒨 (2017/2/11-2027/11/8)。具茶葉成分的晶球結構。中華民國新型專利第M536546號。
  23. 李柏憲， 呂玟蒨 (2017/2/11-2026/10/8)。零食結構。中華民國新型專利第M536474號。
  24. 蔣丙煌， 李柏憲 (2013/5/21-2029/11/25)。具促進皮膚穿透效果的奈米乳化型載體及其製備方法。中華民國發明專利第I396552號。

Awards

  1. 黃孝崧 (2024/11/29)。台灣食品科學技術學會第54次會員大會。台灣食品科技學會。
  2. 周勇志，王育騏，陳奕翔，陳立勳 (2024/8/1)。113年全國食安青年軍「食安(農)闢謠」多媒體比賽。台中市衛生局。
  3. 李柏憲 (2024/6/30)。113卓越教師獎-研究類。靜宜大學。
  4. 李柏憲 (2024/6/30)。113卓越教師獎-產學類。靜宜大學。
  5. 李柏憲 (2024/6/30)。113卓越教師獎-校務發展類。靜宜大學。
  6. 李柏憲 (2024/6/6)。2024桃園青創力學生創業競賽。桃園市政府。
  7. 李柏憲 (2024/6/6)。第14屆大專生洄游農村競賽。農業部水土保持署。
  8. 莊淞洋 (2024/5/23)。第7屆「百大青農」。農業部。
  9. LI， PO-HSIEN (2024/5/1)。第38屆日本東京創新天才國際發明展榮獲金牌。日本東京創新天才學會。
  10. 蔡景羽， 劉昱凱，李柏憲，王培銘，趙秀珍 (2023/11/24)。2023年台灣食品產業創新競賽。台灣食品科技學會。
  11. Pan, Shi-Bin, Lin, Yan-Jun, Li, Po-Hsien, Chan, Yung-Jia, Mulio, Amanda Tresiliana (2023/9/11).2023 The 4th AII American DAVINCI International Innovation and Invention Expo.Southern Utah University.
  12. Pan, Shi-Bin, Lin, Yan-Jun, Li, Po-Hsien (2023/8/20). 9th World Invention Innovation Contest (WIC)。International Federation of Inventors Associations.
  13. 洪詩瑜，廖培汝，顏辰燕，陳珮吟，吳燕貞，李柏憲，趙秀真，王培銘 (2022/12/9)。2022年台灣食品產業創新競賽。台灣食品科技學會。
  14. 李思錡，馬鈺絮，李旻穎，林慧霞，管國偉，李柏憲 (2022/11/24)。2022全國大專院校產學創新實作競賽。彰化縣產學精進協會。
  15. Mulio, Amanda Tresiliana Mulio, Chan, Yung-Jia, Lu, Wen-Chien, Li, Po- Hsien (2022/10/28).The excellent oral presentation award。Southern Taiwan University of Science and Technology.
  16. Li, Po-Hsien, Chan, Yung-Jia Chan, Amanda, Tresiliana Mulio (2022/3/25).Malaysia's Leading International innovation & Technoloy event. Malaysia Technology Expo (MTE).

Contact

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