Billy Lo

Dr. Billy Lo is a Researcher in Food Innovation at RMIT University's School of Science. He focuses on enhancing protein functionality through physical modifications like high-pressure homogenization and ultrasound. His work centers on lupin proteins and dairy-derived proteins, exploring their applications in food technology and biotechnology. Open to supervising PhD/Masters students, he collaborates actively with researchers like Dr. Kasapis and Dr. Farahnaky.

Research Interests: Food Sciences, Protein Functionalization, and Biophysical Chemistry. His studies address challenges in protein solubility, particle size optimization, and surface charge dynamics for improved food product development.

Publications: Recent works highlight trends in lupin protein modification and ultrasound applications in food systems. Key contributions include reviews on protein isolation techniques and empirical studies on dairy protein behavior under physical stress.

• Availability: Supervises Masters and PhD research.
• Affiliations: Member of RMIT's Food Innovation group.