Yixiang Xu

Over the past ten years, Dr. Xu has worked on the development of novel alternative protein sources and investigation of structural and functional properties of various plant- and animal-based proteins affected by different processing methods. She and her team have used novel techniques, including sequential enzymatic hydrolysis and high-pressure processing, to modify the structures of plant-based proteins, thereby enhancing their functional properties for the development of plant-based products. The work has led to high-impact publications, grantsmanships, and stakeholder collaboration. The impact is evidenced by high citation rates and invitations. The accomplishments and impacts lay the foundation on further investigation and explore new sustainable approaches and suitable alternative protein sources for enhancing the health and sustainability of food systems.