Biography:
Fatma Ali received her Ph.D from Tianjin University of Science and Technology, Tianjin, China. Since 2019, she works at Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, China. She is the first author of more than 11 peer-reviewed papers in Food Engineering (https://www.researchgate.net/profile/Fatma-Ali-43). She collaborates with Food Science and Technology researchers on the regular basis. Her area of interest is dairy technology, non-thermal techniques, milk proteins, plant based food, and food chemistry. She has published a various papers in peer reviewed journals (Trends in Food Science and Technology, Carbohydrate polymers, Food Bioscience, International Journal of Dairy Technology, Journal of Food Process Engineering, etc). Fatma is an Editorial Board Member in International Journal of Dairy Technology (IJDT).
Title : Nonthermal and thermal treatments impact the structure and microstructure of milk fat globule membrane