Yuqi Zhang

Yuqi Zhang is a Postdoctoral Researcher at the Department of Food Science, Faculty of Science, University of Copenhagen, working within the Design and Consumer Behavior group. Research focuses on the relationship between molecular structures and functional properties of plant-based protein ingredients, particularly pea protein, using advanced analytical methodologies.

Primary research interests include Food Science, Protein Chemistry, and Molecular Biology, with emphasis on how protein molecular characteristics dictate functional behavior in food systems. This work directly supports sustainable development of plant-based food products by optimizing protein ingredient performance through structural analysis.

Recent publications reveal a consistent research trajectory in protein functionality, highlighted by the 2024 Ph.D. thesis developing analytical toolboxes for pea protein and the highly cited 2021 review establishing methodological frameworks. Collectively, these works advance precision in characterizing plant proteins for industrial food applications, demonstrating strong interdisciplinary integration between molecular science and food technology.