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Food Science & Nutrition Technology

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Mingruo Guo

Mingruo Guo

Editorial Board Member
The University of Vermont USA Member since 2016

Biography

Mingruo Guo, a food chemist and inventor, specializes in the areas of functional foods, whey based environmentally safe products, prebiotics and probiotics, infant formula, herbs and nutritional food development. His ongoing research projects include whey protein-based, environmentally safe adhesive and glue products; milk, soy and oat-based symbiotic foods; soy-based coffee creamer; application of limited proteolysis of milk proteins in infant formula; and functional goat-milk yogurt kefir. He is author of the textbook "Functional Foods- Principles and Technology", published in 2007. He serves as a consultant to both trouble shoot and help food manufacturers develop new products. He has a patent on spray drying technology and two others pending on functional foods and whey protein based wood finishes. The environmentally safe wood finish was awarded as one of the top 10 Green Products in the US.

Research Interests

Whey protein based natural nano materials Functional foods design and development Whey protein based microcapsulation of probiotics Whey utilization and environmentally safe products Pre and probiotics Milk soy and oats based functional foods Component interactions in infant formula & nutritional products Chemistry and technology of cheese and fermented dairy products Alternative treatments of milk and apple cider Functional and nutritional properties of milk proteins Goats milk chemistry and processing technology Egg chemistry and processing Buffalo and yak milk chemistry and processing.

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