TW
Tong Wang
Principal Investigator
University of Tennessee, Knoxville
I'm working on
9 months ago
Food colloids, cryostability, and chemometrics
About
Research centers on food colloids and cryostability: probing protein–polysaccharide interactions, hydrolysate modification, and ice-crystal control to protect high-moisture foods. Uses chemical physics and chemometrics to relate formulation and microstructure to texture and stability.
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