Jingnan Zhang

My research focuses on the extraction, stabilization, and structuring of proteins from plant and animal byproducts to enhance their functionality for alternative protein applications. Specifically, I work on three key areas: 1. Protein extraction from byproducts I focus on extracting proteins from plant and animal byproducts to enhance the sustainability and economic viability of alternative protein sources. These extracted proteins serve as functional ingredients in novel food products, such as plant-based meat analogs. 2. Clean label stabilization strategies To improve the quality and shelf-life of valorized proteins, I develop clean-label approaches that limit lipid oxidation and microbial growth. These strategies ensure the safety, nutritional value, and sensory properties of alternative protein-based products without relying on synthetic additives. 3. AI-powered structuring of meat analogs I integrate artificial intelligence with extrusion, 3D printing, and soft matter physics to optimize the fibrous, meat-like texture of plant-based meat alternatives. This computational approach accelerates the design of novel formulations and processing conditions, improving the sensory and structural attributes of plant-based proteins. By combining these approaches, my research contributes to the advancement of high-quality, sustainable alternative proteins that closely mimic conventional meat in functionality and sensory experience.