Wenbo Ren

Wenbo Ren is a Research Fellow in the Department of Food Science at the Faculty of Science, University of Copenhagen, affiliated with the Ingredient and Dairy Technology section. His research focuses on plant-based protein systems, particularly pea protein gels, examining structural and functional properties under various processing conditions.

His primary research interests center on food hydrocolloids, protein gelation mechanisms, and plant-based food texture engineering. He investigates how calcium ions, pH adjustments, and thermal treatments influence gel formation, mechanical properties, and nutritional outcomes like protein digestibility and mineral bioaccessibility. This work bridges food chemistry, materials science, and nutritional science to develop sustainable plant-protein alternatives.

Analysis of his recent publications reveals a concentrated research trajectory in optimizing pea protein gel networks through controlled physicochemical modifications. Key trends include manipulating $$\text{Ca}^{2+}$$-induced gelation for tailored textural properties and correlating microstructural features with in-vitro digestibility metrics, demonstrating interdisciplinary integration of food engineering and nutritional science.

Dr. Ren actively collaborates within the Ingredient and Dairy Technology research group at the University of Copenhagen, working closely with senior scientists including L. Ahrné and D. Z. Gunes on fundamental protein behavior studies relevant to dairy and plant-based food innovation.