Bei Tian

Bei Tian is a Researcher in the field of Food Technology, focusing on advanced food processing techniques and material science applications. Their work intersects disciplines including 3D Food Printing, Rheology, and Food Structure Analysis.

Research Interests:

• Development of plant-based snacks using 3D printing technology
• Investigation of anisotropic properties in food materials
• Material science applications to calcium caseinate, starch, and protein-rich foods
• Rheological studies of soft glassy materials in food systems

Publications Trends: Recent work emphasizes 3D food printing and microstructure optimization, with high-impact studies on starch-based materials and calcium caseinate fibers. Their research often combines food science, material engineering, and statistical analysis.

Academic Engagement: In 2024, Bei Tian presented an oral talk on Cheese alternatives: status, challenges & opportunities, highlighting their role in advancing plant-based food technologies.