His research focuses on how the inter-molecular and inter-droplet interactions at the nano- and micro- scales can be controlled to improve macroscopic physicochemical functionality (stability, structure, delivery and controlled release properties) of foods and its overall healthfulness. The majority of his research efforts are in the area of structure formation in emulsions and nanoemulsions and modification of the interfacial nanostructure through the interactions between surfactants, fat crystals and other additives. The goal is to develop multifunctional bio-based structures to deliver active components in food without any loss of functionality during processing and digestion (e.g. prevention of lipid oxidation or protection against adverse environment of GI tract so that functionality can be delivered in the targeted organs).