Lin Chen

Lin Chen is a Doctoral Researcher at the University of Helsinki's Faculty of Agriculture and Forestry, Department of Food and Nutrition. Their research focuses on the stabilization mechanisms of emulsions and developing sustainable wood-based particles through the ERC-funded Partiface project under Asst. Prof. Kirsi S. Mikkonen. They hold a Bachelor's (2015-2019) and Master's (2019-2022) in Food Science from Sichuan University.

• Education:
  • Master of Food Science, Sichuan University (2019-2022)
  • Bachelor of Food Science and Technology, Sichuan University (2015-2019)

Research interests include food materials science, emulsions stabilization, antioxidants, and functional food ingredients. Key projects involve sustainable materials for food emulsions and bioactive compound interactions in food systems. They contribute to the Partiface project (2020–2025), exploring green wood-derived particles for food interfaces.

Publications emphasize phenolic compound effects on food systems, casein-antioxidant interactions, and plant extracts in yogurt. Their work bridges material science and food technology, addressing sustainability and nutritional quality.

Grants & Projects:

• Participant in ERC-funded Partiface project (2020–2025)

Labs/Teams: Member of the Food Materials Science Group at the University of Helsinki.