My research focuses on food protein colloids, structured lipids, and food soft matter, linking microstructure with linear and nonlinear rheology, tribology, oral processing, digestibility, and nutrition. I design colloid-driven structured oils, especially capillary protein oleogels, and scalable formulations for fat replacement, texture and lubrication control, nutrient delivery, and 3D-printable foods. Integrating food science with medicine, biology, and materials science, I pioneered a continuous manufacturing strategy for protein-based oleogels, enabling the translation of high-DHA algal-oil gels. My work supports high-protein, nutrient-dense products for older adults with dysphagia, infants and young children, and other populations with specialized dietary and medical needs.