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Food Science

Mentor / Lab:
Dr. Bruce Hamaker

Specific Research Area / Project:
Slowly Digestible Starch and Health

Undergraduate Institution:
Shanghai University of Science and Technology

Research Profile:

My research focus is on the health effects of slowly digestible starch. Slowly digestible starch produces a low glycemic response/slower digestion, and also induces desirable physiological responses which are beneficial to people who are diabetic or on weight control. These health and physiological effects are being investigated in vivo using animal models. We are hoping that, by better understanding how the slowly digestible starch material works, and what it does in the body, we can contribute healthy choices to the food industry.

About Me:

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I came to Purdue with a background in both Food Science and Nutrition. I always wanted to work in an area that combined Food Science with Nutrition while at the same time having practical applications. The Food Science Graduate Program at Purdue provided me such an opportunity. The collaboration between different disciplines provided a great opportunity for learning, as well as a much deeper understanding of our specific research areas.


  • Certificate of Excellence, IGP Reception Student Poster Competition, 2012.


  • Slow release glucose in small intestine via dietary approach slows gastric emptying in vivo in a dose response fashion. Oral presentation at Experimental Biology, Washington, DC, April 2011.
  • Slowly digesting starch diets alter proximal glucosidase activity and glucose absorption. Oral presentation at Experimental Biology, Anaheim, CA, April 2010.
  • Food Science

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