Jingnan Zhang
Jingnan Zhang is a Post-doc in the Food and Nutrition Science division at Chalmers University of Technology, Sweden, under Prof. Ingrid Undeland. She holds a PhD in Food and Nutrition Science from Chalmers, an MSc in Food Technology from Wageningen University, Netherlands, and a BEng in Food Science and Engineering from China Agricultural University.
In 2023, Jingnan was honored with the American Oil Chemists’ Society (AOCS) Honored Student Award and the Chalmers Research Fund, recognizing her innovative research in the “CROSS” clean-label processing concept. This work focuses on enhancing antioxidant-rich food side streams and improving the oxidative stability and gel-forming ability of recovered food protein ingredients from sensitive fish filleting co-products using the pH-shift method.
Visar 11 publikationer
Plant-based co-products and seaweeds stabilize protein isolates recovered from herring co-products
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Visar 1 forskningsprojekt
Mot en ny generation hållbara sjömatsprodukter - en cross-process-approach (CROSS)