Research Assistant
Research Center of Lipid & Vegetable Protein
Wuxi, China
09.2022 - 01.2023
- Evaluation of Mung Bean Protein and Aquafaba as Co-Stabilizers for Sour Aerated Emulsions
- Investigated the effects of processing shifts and aquafaba (AQ) addition on mung bean protein (MBP) -stabilized emulsions.
- Conducted physicochemical and rheological evaluations to assess emulsion stability and aeration behavior.
- Published one peer-reviewed research article based on the study findings.

