I worked on the texture and rheology of food products, especially on mimicking the texture of meat protein and/or fat with plant-based ingredients with desirable cooking performance.
Yong Wang
Researcher- Host institution: University of New South Wales, Sydney
- Position: Postdoctoral fellow
- Discipline: Food engineering
- Alternative protein type: Plant-based
- Collaboration opportunities: Joint research, Technical consultation
- Region: Asia Pacific
- Technology focus: Food safety and quality, Ingredient optimization, Scaffolding and structure
- Location: Kensington, NSW, Australia