My research focus on quinoa protein. Our lab use green processing to improve the emulsification capacity, gelling properties and foaming properties of quinoa protein.
Xiao Feng
Researcher- Host institution: Nanjing University of Finance and Economics
- Position: Principal investigator
- Discipline: Food science
- Alternative protein type: Plant-based
- Collaboration opportunities: Industry partnership, Joint research
- Hiring for: Graduate students, Undergraduate students
- Region: Asia Pacific
- Technology focus: Ingredient optimization
- Location: Nan Jing Shi, China