Jack Yang

Jack Yang is an Assistant Professor in the Department of Food Science at Wageningen University & Research, specializing in the Physics and Physical Chemistry of Foods. His research focuses on interfacial phenomena in food systems, particularly plant protein functionalization, oleosome membrane mechanics, and foam/emulsion stabilization. He leads multiple interdisciplinary projects combining physics, data science, and food technology.

Key research interests include:

• Interfacial rheology of plant proteins and phospholipids
• Stabilization mechanisms in food foams and emulsions
• Utilization of plant-based ingredients (rapeseed, mung bean, asparagus)
• Development of sustainable food processing methods

Recent work emphasizes protein-phenolic interactions, AI-driven food system modeling, and valorization of agricultural by-products. He collaborates extensively with industry partners on plant protein innovation and has pioneered methods for high-yield oleosin extraction. Current projects include large language model applications in food product development and physics-encoded neural networks for prediction of complex food systems.

As a co-promotor for seven PhD candidates, Yang supervises research on topics like functional protein-extract interactions, microstructure imaging of protein interfaces, and combining physics with data science for functionality prediction. His work bridges fundamental colloid science with practical food formulation challenges.