My research profile can be found here https://academics.aut.ac.nz/thao.le. We explore novel pathways to generate bioactive peptides from food sources/by-products, as well as improve functional properties of plant-based products. This also involves the application of mass spectrometry to characterise and quantify bioactive components derived from those processes. Some current research projects: Harnessing microbial xylanase to enhance the functional properties of fibre in brewers spent grain; Effect of fermentation and enzymatic hydrolysis on the formation of bioactive peptides from brewers’ spent grain; Development and evaluation of Pinus hemicellulose-based delivery system to encapsulate bioactive components extracted from citrus fruit waste.