Lingyun Chen
Principal Investigator
University of Alberta
I'm working on
10 months ago
Food Proteins, Nonthermal Processing, Rheology, Texturization
About
Focuses on structure–function of food proteins and protein–polysaccharide networks. Uses nonthermal processing to tune functionality and texture; develops granular hydrogels; links rheology and digestibility to process design for plant foods.
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This innovator hasn't added funding yet. In the meantime, you might want to explore their publications, patents, and other profile details.
No patents yet
This innovator hasn't added patents yet. In the meantime, you might want to explore their publications, funding, and other profile details.
Lingyun Chen
Principal Investigator
University of AlbertaWork experience
Principal Investigator
Top industry applications
Open to opportunities in
Food Chemistry & BiochemistryFood Engineering & Processing
Last updated Jan 2026
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