About
Yixiang Wang is an Associate Professor at McGill University within the Department of Food Science and Agricultural Chemistry. His research focuses on the development and functional characterization of natural polymer-based materials, including nano/micro particles, nano/micro fibers, composite films, and hydrogels.
- Specializes in the relationship between molecular structure and functional properties of biopolymers
- Key research themes: food safety, bioenergy, biomaterials, and sustainable value addition
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