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Lai, Lih-Shiuh
Lifetime Distinguished Professor
Name：Lai, Lih-Shiuh  Teacher
Title：Lifetime Distinguished Professor
ResearchRoom：
Tel：04-2284-0385#5160
Research：food rheology, food processing, food engineering

Degree
1980/09~1984/06
National Chung Hsing University Department of Food Science(B.S.)
 
1984/09~1986/06
National Taiwan University Institute of Food Science and Technology(M.S.)
 
1986/09~1991/05
Rutgers University, USA Department of Food Science(Ph.D)
 

Experience
1990/09/04~1994/07/29
CPC International, Best Foods Division, USA-Senior Scientist
 
1994/08~2000/07
Department of Food and Nutrition, Providence University-Associate Professor
 
2000/08~2004/01
Department of Food and Nutrition, Providence University-Professor
 
2001/08~2004/01
Department of Food and Nutrition, Providence University-Professor and Departmnet Chairman
 
2004/02~迄今
National Chung Hsing University-Professor
 

| Article | Glory | 
Date
Class
Author
Topic
PeriodicalName
Page
2013
SCI期刊
Pan, S.Y., Chen, C.H. and Lai, L.S.*
Effects of tapioca starch/decolorized hsian-tsao leaf gum based active coatings on the quality of minimally processed carrots.
Food and Bioprocess Technology
6(8): 2059–2069.
2013
SCI期刊
Chen, C.H., Kuo, W.S. and Lai, L.S.*
Development of tapioca starch/decolorized hsian-tsao leaf gum-based antimicrobial films: physical characterization and evaluation against L. monocytogenes.
Food and Bioprocess Technology
6(6): 1516–1525.
2013
SCI期刊
Lai, T.Y., Chen, C.H. and Lai, L.S.*
Effects of tapioca starch/decolorized hsian-tsao leaf gum based active coatings on the quality of minimally processed carrots.
Food and Bioprocess Technology
6(1): 249–258.
2012
SCI期刊
Lai, L.S.* and Liang, H.Y.
Chemical compositions and some physical properties of the water and alkali extracted mucilage from the young fronds of Asplenium australasicum (J. Sm.) Hook.
Food Hydrocolloids
26(2): 344-349.
2010
SCI期刊
Chiu, P.E. and Lai, L.S.*
Antimicrobial activities of tapioca starch/decolorized hsian-tsao leaf gum coatings containing green tea extracts in fruit-based salads, romaine hearts and pork slices.
International Journal of Food Microbiology
139(1-2): 23–30.
2010
SCI期刊
Chen, C.H., Kuo, W.S. and Lai, L.S.*
Water barrier and physical properties of starch/decolorized hsian-tsao leaf gum films: Impact of surfactant lamination.
Food Hydrocolloids
24(2): 200-207.
2009
SCI期刊
Lin, H.Y., Tsai, J.C. and Lai, L.S.*
Effect of salts on the rheology of hydrocolloids from mulberry (Morus alba L.) leaves in concentrated domain.
Food Hydrocolloids
23(8): 2331-2338.
2009
SCI期刊
Chen, C.H., Kuo, W.S. and Lai, L.S.*
Rheological and physical characterization of film-forming solutions and edible films from tapioca starch/decolorized hsian-tsao leaf gum.
Food Hydrocolloids
23(8): 2132-2140.
2009
SCI期刊
Lin, H.Y. and Lai, L.S.*
Isolation and viscometric characterization of hydrocolloids from mulberry (Morus alba L.) leaves.
Food Hydrocolloids
23(3): 840–848.
2009
SCI期刊
Chen, C.H., Kuo, W.S. and Lai, L.S.*
Effect of surfactants on water barrier and physical properties of tapioca starch /decolorized hsian-tsao leaf gum films.
Food Hydrocolloids
23(3): 714-721.
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