Associate Professor Alejandra Acevedo Fani staff profile picture

Contact details +6469519448

Associate Professor Alejandra Acevedo Fani Food Science and Tech

Senior Research Officer

Doctoral Supervisor
Riddet Institute

I am a food scientist based at the Riiddet Institute headquarters, and my team focuses on understanding proteins and lipids from oilseeds, legumes and milk to unlock their potential for novel food ingredients. We also have expertise in determining the breakdown of these components during digestion.

Key areas:

-Functional colloids from plant and milk (emulsion systems, oleosomes, plant protein bodies, edible coatings and films)

- Self-assembly and aggregation of plant and dairy proteins.

- Food material properties and techno-functional performance.

- Dairy alternatives

- Digestion mechanisms of protein and lipid-based functional colloids: focused on structure-function relationships.

Alejandra Acevedo-Fani is a Senior Research Officer at the Riddet Institute at Massey University. She holds a  Ph.D.Food Science and Technology.

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Professional

Contact details

  • Ph: 86448
    Location: Te Ohu Rangahau Kai
    Campus: Manawatu

Qualifications

  • Food and Agricultural Science and Technology - University of Lleida (2016)

Certifications and Registrations

  • Licence, Supervisor, Massey University

Research Expertise

Research Interests

Protein and lipids structures in oilseeds, legumes and dairy

Delivery systems

Protein functionality

Emulsions

Micronutrient delivery

Food digestion

Thematics

Future Food Systems

Area of Expertise

Field of research codes
Engineering (090000): Food Chemistry and Molecular Gastronomy (excl. Wine) (090801): Food Processing (090805): Food Sciences (090800):
Medical And Health Sciences (110000)

Keywords

Food structure, delivery systems, protein functionality, emulsions, food digestion

Research Projects

Current Projects

Project Title: Development of alternative dairy products based on fermented black gram

Date Range: 2025 - 2026

Funding Body: Saber Foods Ltd

Project Team:

Project Title: Project 1.1 - Food Structure Design

Date Range: 2025 - 2028

Funding Body: Tertiary Education Commission

Project Team:

Research Outputs

Journal

Ma, S., Ye, A., Singh, H., & Acevedo-Fani, A. (2026). Emulsifying properties of hemp and whey protein complexes achieved by microparticulation. Food Hydrocolloids. 171
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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Lu, D., Roy, D., Acevedo-Fani, A., Singh, H., Waterland, M., & Ye, A. (2026). Physical properties and microstructure of hybrid processed cheeses formulated with plant protein and milk protein ingredients. Food Hydrocolloids. 170
[Journal article]Authored by: Acevedo Fani, A., Roy, D., Singh, H., Waterland, M., Ye, A.
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5
Hu, Y., Acevedo-Fani, A., Singh, H., & Ye, A. (2025). Colloidal properties of milk and plant-based milk alternatives: A structural perspective. Current Opinion in Colloid and Interface Science. 80
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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Li, D., Ma, Y., Acevedo-Fani, A., Lu, W., Singh, H., & Ye, A. (2025). Heat-induced modifications of pea protein: Implications for solubility and digestion behaviour. Current Research in Food Science. 11
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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2
Boland, M., Kaur, L., & Acevedo-Fani, A. (2025). Food Proteins: Processing, Interactions, Functionality and Bioavailability. Foods. 14(5)
[Journal article]Authored by: Acevedo Fani, A., Kaur, L.
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Do, DT., Ye, A., Singh, H., & Acevedo-Fani, A. (2025). Heat-induced dissociation and association of proteins in hempseed protein bodies. Food Hydrocolloids. 166
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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2
Pan, Z., Kornet, R., Hewitt, S., Welman, A., Hill, JP., Wubbolts, M., . . . Anema, SG. (2025). Heat-set gelation of milk- and fermentation-derived β-lactoglobulin variants. Food Hydrocolloids. 165
[Journal article]Authored by: Acevedo Fani, A., McNabb, W., Ye, A.
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5
Lu, D., Roy, D., Acevedo-Fani, A., Singh, H., & Ye, A. (2025). Investigation of various plant protein ingredients for processed cheese analogues: physical properties and microstructure compared with milk proteins. International Journal of Food Science and Technology. 60(1)
[Journal article]Authored by: Acevedo Fani, A., Roy, D., Singh, H., Ye, A.
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8
Wang, X., Zhu, P., Ye, A., Singh, H., & Acevedo-Fani, A. (2025). Interfacial composition of coenzyme Q10 emulsions impacts coagulation of fortified milk during gastric digestion. Food Research International. 203
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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1
Ma, S., Ye, A., Singh, H., & Acevedo-Fani, A. (2025). Heat-induced interactions between microfluidized hemp protein particles and caseins or whey proteins. Food Chemistry. 463
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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9
Descallar, FB., Roy, D., Wang, X., Zhu, P., Ye, A., Liang, Y., . . . Acevedo-Fani, A. (2024). Investigation of the gastric digestion behavior of commercial infant formulae using an in vitro dynamic infant digestion model. Frontiers in Nutrition. 11
[Journal article]Authored by: Acevedo Fani, A., Roy, D., Singh, H., Ye, A.
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3
Nadia, J., Roy, D., Montoya, CA., Singh, H., Acevedo-Fani, A., & Bornhorst, GM. (2024). A proposed framework to establish in vitro-in vivo relationships using gastric digestion models for food research. Food and Function. 15(20), 10233-10261
[Journal article]Authored by: Acevedo Fani, A., Roy, D., Singh, H.
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3
Sequeira-Bisson, IR., Lu, LW., Silvestre, MP., Plank, LD., Middleditch, N., Acevedo-Fani, A., . . . Poppitt, SD. (2024). Glycaemic Response to a Nut-Enriched Diet in Asian Chinese Adults with Normal or High Glycaemia: The Tū Ora RCT. Nutrients. 16(13)
[Journal article]Authored by: Acevedo Fani, A.
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1
Ma, S., Acevedo-Fani, A., Ye, A., & Singh, H. (2024). Heat-induced interactions of hemp protein particles formed by microfluidisation with β-lactoglobulin. Lwt. 203
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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3
Qazi, HJ., Ye, A., Acevedo-Fani, A., & Singh, H. (2025). Delivery of encapsulated bioactive compounds within food matrices to the digestive tract: recent trends and future perspectives. Critical Reviews in Food Science and Nutrition. 65(15), 2921-2942
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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16
Song, X., Wang, X., Yang, M., Acevedo-Fani, A., Singh, H., & Ye, A. (2024). Dynamic In Vitro Gastric Digestion Behaviour of Commercial Infant Formulae Made with Cow, Goat and Sheep Milk. Foods. 13(9)
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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6
Do, DT., Ye, A., Singh, H., & Acevedo-Fani, A. (2024). Protein bodies from hemp seeds: Isolation, microstructure and physicochemical characterisation. Food Hydrocolloids. 149
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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22
Şen, A., Acevedo-Fani, A., Dave, A., Ye, A., Husny, J., & Singh, H. (2024). Plant oil bodies and their membrane components: new natural materials for food applications. Critical Reviews in Food Science and Nutrition. 64(2), 256-279
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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39
Qazi, HJ., Ye, A., Acevedo-Fani, A., & Singh, H. (2023). The impact of differently structured starch gels on the gastrointestinal fate of a curcumin-containing nanoemulsion. Food and Function. 14(17), 7924-7937
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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10
Wang, X., Roy, D., Acevedo-Fani, A., Ye, A., Pundir, S., & Singh, H. (2023). Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae. Current Opinion in Food Science. 50
[Journal article]Authored by: Acevedo Fani, A., Roy, D., Singh, H., Ye, A.
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6
Qazi, HJ., Ye, A., Acevedo-Fani, A., & Singh, H. (2022). Impact of Recombined Milk Systems on Gastrointestinal Fate of Curcumin Nanoemulsion. Frontiers in Nutrition. 9
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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7
Acevedo-Fani, A., & Singh, H. (2022). Food Structure and Nutrition Interface: New Perspectives in Designing Healthy and Sustainable Foods. Journal of Agricultural and Food Chemistry. 70(17), 5291-5298
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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6
Board, AJ., Crowther, JM., Acevedo-Fani, A., Meisrimler, CN., Jameson, GB., & Dobson, RCJ. (2022). How plants solubilise seed fats: revisiting oleosin structure and function to inform commercial applications. Biophysical Reviews. 14(1), 257-266
[Journal article]Authored by: Acevedo Fani, A., Jameson, G.
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25
Acevedo-Fani, A., & Singh, H. (2022). Biophysical insights into modulating lipid digestion in food emulsions. Progress in Lipid Research. 85
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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113
Garcia, FL., Ma, S., Dave, A., & Acevedo‐fani, A. (2021). Structural and physicochemical characteristics of oil bodies from hemp seeds (Cannabis sativa L.). Foods. 10(12)
[Journal article]Authored by: Acevedo Fani, A.
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37
Ong, SL., Blenkiron, C., Haines, S., Acevedo-Fani, A., Leite, JAS., Zempleni, J., . . . McCann, MJ. (2021). Ruminant milk-derived extracellular vesicles: A nutritional and therapeutic opportunity?. Nutrients. 13(8)
[Journal article]Authored by: Acevedo Fani, A., Dos Santos Leite, J.
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34
2
Lu, LW., Silvestre, MP., Sequeira, IR., Plank, LD., Foster, M., Middleditch, N., . . . Poppitt, SD. (2021). A higher-protein nut-based snack product suppresses glycaemia and decreases glycaemic response to co-ingested carbohydrate in an overweight prediabetic Asian Chinese cohort: the Tū Ora postprandial RCT. Journal of Nutritional Science. 10
[Journal article]Authored by: Acevedo Fani, A.
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5
Qazi, HJ., Ye, A., Acevedo-Fani, A., & Singh, H. (2021). In vitro digestion of curcumin-nanoemulsion-enriched dairy protein matrices: Impact of the type of gel structure on the bioaccessibility of curcumin. Food Hydrocolloids. 117
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.
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60
6
Wegrzyn, TF., Acevedo-Fani, A., Loveday, SM., & Singh, H. (2021). In vitro dynamic gastric digestion of soya protein/milk protein blended beverages: Influence of protein composition and co-processing. Food and Function. 12(6), 2605-2616
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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11
3
Acevedo-Fani, A., & Singh, H. (2021). Biopolymer interactions during gastric digestion: Implications for nutrient delivery. Food Hydrocolloids. 116
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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32
3
Acevedo-Fani, A., Ochoa-Grimaldo, A., Loveday, SM., & Singh, H. (2021). Digestive dynamics of yoghurt structure impacting the release and bioaccessibility of the flavonoid rutin. Food Hydrocolloids. 111
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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32
5
Acevedo-Fani, A., Dave, A., & Singh, H. (2020). Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods. Frontiers in Chemistry. 8
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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51
8
Niu, Z., Acevedo-Fani, A., McDowell, A., Barnett, A., Loveday, SM., & Singh, H. (2020). Nanoemulsion structure and food matrix determine the gastrointestinal fate and in vivo bioavailability of coenzyme Q10. Journal of Controlled Release. 327, 444-455
[Journal article]Authored by: Acevedo Fani, A., Singh, H.
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57
8
Gasa-Falcon, A., Acevedo-Fani, A., Oms-Oliu, G., Odriozola-Serrano, I., & Martín-Belloso, O. (2020). Development, physical stability and bioaccessibility of β-carotene-enriched tertiary emulsions. Journal of Functional Foods. 64
[Journal article]Authored by: Acevedo Fani, A.
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35
4
Velderrain-Rodríguez, GR., Acevedo-Fani, A., González-Aguilar, GA., & Martín-Belloso, O. (2019). Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions. Journal of Functional Foods. 56, 65-73
[Journal article]Authored by: Acevedo Fani, A.
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72
28
Acevedo-Fani, A., Soliva-Fortuny, R., & Martín-Belloso, O. (2018). Photo-protection and controlled release of folic acid using edible alginate/chitosan nanolaminates. Journal of Food Engineering. 229, 72-82
[Journal article]Authored by: Acevedo Fani, A.
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45
21
Acevedo-Fani, A., Soliva-Fortuny, R., & Martín-Belloso, O. (2017). Nanoemulsions as edible coatings. Current Opinion in Food Science. 15, 43-49
[Journal article]Authored by: Acevedo Fani, A.
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95
38
Acevedo-Fani, A., Salvia-Trujillo, L., Soliva-Fortuny, R., & Martín-Belloso, O. (2017). Layer-by-Layer Assembly of Food-Grade Alginate/Chitosan Nanolaminates: Formation and Physicochemical Characterization. Food Biophysics. 12(3), 299-308
[Journal article]Authored by: Acevedo Fani, A.
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18
7
Acevedo-Fani, A., Silva, HD., Soliva-Fortuny, R., Martín-Belloso, O., & Vicente, AA. (2017). Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol. Food Hydrocolloids. 71, 207-215
[Journal article]Authored by: Acevedo Fani, A.
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79
42
Acevedo-Fani, A., Soliva-Fortuny, R., & Martín-Belloso, O. (2017). Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality. Trends in Food Science and Technology. 60, 12-22
[Journal article]Authored by: Acevedo Fani, A.
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86
40
Artiga-Artigas, M., Acevedo-Fani, A., & Martín-Belloso, O. (2017). Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber. Food Control. 76, 1-12
[Journal article]Authored by: Acevedo Fani, A.
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207
74
Artiga-Artigas, M., Acevedo-Fani, A., & Martín-Belloso, O. (2017). Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions.. Food Hydrocolloids. 70, 191-200
[Journal article]Authored by: Acevedo Fani, A.
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70
39
Acevedo-Fani, A., Salvia-Trujillo, L., Rojas-Graü, MA., & Martín-Belloso, O. (2015). Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties. Food Hydrocolloids. 47, 168-177
[Journal article]Authored by: Acevedo Fani, A.
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593
287
Acevedo-Fani, A., Salvia-Trujillo, L., Soliva-Fortuny, R., & Martín-Belloso, O. (2015). Modulating biopolymer electrical charge to optimize the assembly of edible multilayer nanofilms by the layer-by-layer technique. Biomacromolecules. 16(9), 2895-2903
[Journal article]Authored by: Acevedo Fani, A.
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40
20
Acevedo, A., Smith, J., & Ramos-Villarroel, AY. (2011). Incidence of moulds and presence of aflatoxin on toasted cashew nuts (Anacardium occidentale L) in Venezuela. Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 35(2), 9-15
[Journal article]Authored by: Acevedo Fani, A.
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Book

Acevedo-Fani, A., Roy, D., Do, DT., & Singh, H. (2022). Understanding food structure modifications during digestion and their implications in nutrient release. In Food Structure Engineering and Design for Improved Nutrition Health and Well Being. (pp. 277 - 314).
[Chapter]Authored by: Acevedo Fani, A., Roy, D., Singh, H.
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2
Morales-de la Peña, M., Acevedo-Fani, A., Welti-Chanes, J., Soliva-Fortuny, R., & Martín-Belloso, O. (2022). Process Innovations in Designing Foods with Enhanced Functional Properties. In Food Engineering Series. (pp. 137 - 156).
[Chapter]Authored by: Acevedo Fani, A.
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2
Acevedo-Fani, A., Guo, Q., Nasef, N., & Singh, H. (2021). Aspects of food structure in digestion and bioavailability of LCn-3PUFA-rich lipids. In Omega 3 Delivery Systems Production Physical Characterization and Oxidative Stability. (pp. 427 - 448).
[Chapter]Authored by: Acevedo Fani, A., Ahmed Nasef, N., Singh, H.
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6

Thesis

Acevedo Fani, A. (2016). Nanostructured emulsions and nanolaminates: An approach toward food protection and delivery of active ingredients. (Doctoral Thesis, University of Lleida) Acevedo, FA. (2016). Nanostructured emulsions and nanolaminates: An approach toward food protection and delivery of active ingredients. (Doctoral Thesis) Acevedo, FA. (2016). Nanostructured emulsions and nanolaminates: an approach toward food protection and delivery of active ingredients. (Doctoral Thesis)
[Doctoral Thesis]Authored by: Acevedo Fani, A.
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Conference

Singh, H., & Acevedo-Fani, A. (2022). New Perspectives on the Delivery of Nutrients and Bioactive Compounds through Gastric Restructuring of Foods. Journal of Nutritional Science and Vitaminology. Vol. 68 (pp. S149 - S151).
[Conference Paper in Published Proceedings]Authored by: Acevedo Fani, A., Singh, H.
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2
Acevedo Fani, A., Pinheiro, AC., Silva, HD., Vilas Boas, D., Soliva-Fortuny, R., Vicente, AA., . . . Martin-Belloso, O. (2017). Influence of interfacial biopolymer coatings on the gastrointestinal fate of resveratrol-loaded multilayer emulsions. Poster session presented at the meeting of 7th International Symposium on Delivery of Functionality in Complex Food Systems. Auckland, New Zealand
[Conference Poster]Authored by: Acevedo Fani, A.
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Acevedo Fani, A., Molet Rodriguez, A., Silva, HD., Soliva Fortuny, R., Vicente, AA., & Martín Belloso, O. (2017). Multilayer emulsions for resveratrol delivery: interfacial deposition of alginate and ε-poly-L-lysine on lactoferrin-coated droplets. Poster session presented at the meeting of 7th International Colloids Conference. Barcelona, Spain
[Conference Poster]Authored by: Acevedo Fani, A.
Acevedo Fani, A., & Niu, Z. (2017, September). Right time, right place: bioactive delivery systems. Presented at Nutritional science fuelling innovation. High-Value Nutrition NZ Conference 2017. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.
Artiga-Artigas, M., Acevedo Fani, A., & Martín-Belloso, O. (2016). Improving the shelf-life of low-fat cheese through edible coatings based on antimicrobial nanoemulsions enriched with mandarin fibre. Poster session presented at the meeting of 16th Food Colloids Conference. Wageningen, the Netherlands
[Conference Poster]Authored by: Acevedo Fani, A.

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Acevedo-Fani, A., Soliva-Fortuny, R., & Martín-Belloso, O. (2016, May). Food-grade nanostructures as carriers of active ingredients: A strategy to enhance food quality and functionality. Presented at UdL research Meeting: UdL as an Engine for Innovation. Lleida, Spain.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.
Acevedo-Fani, A., Soliva-Fortuny, R., & Martín-Belloso, O. (2016, November). Photoprotection and controlled release of folic acid using food-grade nanolaminate films. Presented at 30th EFFoST International Conference 2016. Vienna, Austria.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.
Acevedo-Fani, A., Soliva-Fortuny, R., & Martín-Belloso, O. (2016, November). Development of food-grade nanostructures: a strategy to enhance the incorporation and functionality of active ingredients to foods. Presented at 30th EFFosT Conference 2016 - Targeted Technologies for Sustainable Food Systems. Vienna, Austria.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.
Acevedo Fani, A., Salvia-Trujillo, L., Soliva-Fortuny, R., & Martín-Belloso, O. (2015). Multilayer nanofilms made with natural polymers using the layer-by-layer assembly method: Influence of ionic strength. Poster session presented at the meeting of The 12th International Congress of Engineering and Food. Quebec city, Canada
[Conference Poster]Authored by: Acevedo Fani, A.
Martín-Belloso, O., Soliva-Fortuny, R., & Acevedo-Fani, A. (2015, October). Advances in application of edible coatings on fresh-cut fruits: emulsions and nanoemulsions. Presented at INNOVA-CIBIA 2015: Challenges, Advances and Innovations in Food Processing. Montevideo, Uruguay.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.
Martín-Belloso, O., Soliva-Fortuny, R., & Acevedo-Fani, A. (2015, November). Edible coatings for the development of sustainable foods with enhanced safety, quality and functionality. Presented at 29th EFFoST International Conference. Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society. Athens, Greece.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.
Acevedo-Fani, A., Salvia-Trujillo, L., & Martín-Belloso, O. (2014, May). Formation and characterization of biopolymer-based edible nanofilms by the layer-by-layer assembly technique. Presented at 3rd International ISEKI_Food Conference. Workshop “State of Research in the Field of Food Science and Technology: Presentation of PhD student research activities. Athens, Greece.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.
Acevedo Fani, A. (2010, November). The role of non-caloric sweeteners on human nutrition. Presented at II Congress of Nutrition, Dietetic and Food Technology. Merida, Venezuela.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.
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Consultancy and Languages

Languages

  • Spanish
    Last used: mother tongue
    Spoken ability: Excellent
    Written ability: Excellent
  • English
    Last used: always
    Spoken ability: Excellent
    Written ability: Excellent
  • Portuguese
    Last used: occasionally
    Spoken ability: Average
    Written ability: Average

Teaching and Supervision

Contact Supervisor

Summary of Doctoral Supervision

Position Current Completed
Main Supervisor 5 0
Co-supervisor 6 2

Current Doctoral Supervision

Main Supervisor of:

  • Kalmee Kariyawasam Singappuli Thanthirig - Doctor of Philosophy
    Development of physiologically relevant in vitro models of food digestion and development of in vitro-in vivo relationships for food digestion.
  • Catarina Castro Ferreira - Doctor of Philosophy
    Understanding the functional properties of semi-refined oat ingredients
  • Manfred Goh - Doctor of Philosophy
    Controlling the kinetics of amino acid delivery through food matrix interactions
  • Crisline Alhambra - Doctor of Philosophy
    Understanding Food Combinations to Optimize Food Digestion Models and Processes
  • Sihan Ma - Doctor of Philosophy
    Heat-induced interactions between hemp and milk proteins and their impact on emulsification

Co-supervisor of:

  • Shraddha Jadhav - Doctor of Philosophy
    Bioprocessing and Fermentation Optimisation for Sustainable Production and Application of Dairy Proteins.
  • Yaxin Mei - Doctor of Philosophy
    Modification of Plant Protein Structures to Improve Their Functionality for Food Application
  • Annelise Halafihi - Doctor of Philosophy
    Seaweed Proteins as protein alternative - Extraction, Functionality and food applications
  • Devi Marhendraswari - Doctor of Philosophy
    Understanding proteins interaction in semi-refined multifunctional pea ingredients
  • Jie Long Jerome Wong - Doctor of Philosophy
    Investigating food structure and interactions of food components using wide-field Raman imaging
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  • Di Lu - Doctor of Philosophy
    Macrostructural design rules and requirements for plant protein-based food products
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Completed Doctoral Supervision

Co-supervisor of:

  • 2025 - Aylin Sen - Doctor of Philosophy
    Coconut oil body membrane materials and storage proteins as emulsifiers
  • 2023 - Haroon Qazi - Doctor of Philosophy
    Food structure modification in the gastro-intestinal environment and its impact on the delivery of lipophilic bioactive compounds

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