معرفی
Yi Zhang is an Assistant Professor in the Department of Food Science at Pennsylvania State University, specializing in interdisciplinary research at the intersection of bioprocessing, food chemistry, and sustainable materials. Their work focuses on transforming food waste into functional bioresources through enzymatic technologies.
- Key Research Themes: Food enzymes (transglutaminase, trypsin), bioprocess optimization, allergen mitigation, and circular bioeconomy applications
- Recent Projects: Biomanufacturing platforms for dairy waste conversion, plant miRNA stability in digestion, and biodegradable packaging from plant/animal proteins
Yi Zhang's publications from 2023-2025 demonstrate expertise in protein modification, gelatin characterization, and sustainable food systems. They collaborate extensively on projects involving enzymatic hydrolysis, cross-linking technologies, and functional food development.
Current affiliations include the Elsevier Pure Profile and IEE Research Themes in Health and the Environment. Their research integrates physicochemical analysis with practical applications in food packaging, allergen reduction, and bioplastic development.
