Functionality evaluation and development of delivery systems from nanoparticles and films from food proteins and polysaccharides (i.e. zein, soy protein isolate, whey protein, wheat gluten, chitosan and its derivatives).
Biosensor development via electrodeposition and quorum sensing of magnetic nanofillers and biopolymer films.
Antimicrobial packaging material development using food proteins (i.e. zein, whey protein, chitosan) and silver.
Protein modification for improved functional properties and its formation of nanostructure.
Safety, quality, and sensory evaluations of microgreens and comparison with mature counterparts and sprouts
Ph.D. in Food Science/Food Engineering. University of Illinois at Urbana-Champaign
M.S. in Environmental Chemistry. Nanjing University
B.S. in Environmental Chemistry. Nanjing University
Research Activities: The research in Dr. Wang’s group focuses on design, characterization, and evaluation of natural polymers. Our research covers a broad scope of multidisciplinary areas including food science, materials science, nanotechnology, and biophysics. There are three major directions we are pursuing:
Development of molecular-level, nano-scale vesicles and structures for encapsulation of drug and bioactive compounds with applications in delivery system and regenerative medicine.
Development of nanotechnology approaches for studying food science and engineering to better understand physicochemical properties of food components and their interactions.
Development of nano-sensors for food safety evaluation.
The research in Dr. Wang’s group focuses on design, characterization, and evaluation of natural polymers. Our research covers a broad scope of multidisciplinary areas including food science, materials science, nanotechnology, and biophysics. There are three major directions we are pursuing:
Development of molecular-level, nano-scale vesicles and structures for encapsulation of drug and bioactive compounds with applications in delivery system and regenerative medicine.
Development of nanotechnology approaches for studying food science and engineering to better understand physicochemical properties of food components and their interactions.
Development of nano-sensors for food safety evaluation.