Jian Ying
Papers
1
Total Citations
26
H-Index
1
About
Jian Ying is a leading researcher in food colloid science, specializing in the design and characterization of structured emulsions and oleogels for improved oral processing and sensory perception. Their work bridges materials science and food engineering, with a particular focus on how microstructural tailoring of high internal phase emulsions (HIPEs) can modulate rheological, tribological, and mastication behaviors. In their highly cited 2024 paper, "Tailoring microstructures of oleogel-based HIPEs to modulate oral processing properties," Ying systematically demonstrated how varying oleogelator networks and droplet architectures directly influence lubrication, breakdown, and mouthfeel—providing a foundational framework for designing healthier, fat-reduced foods without compromising texture. This work has already garnered 26 citations, reflecting its immediate impact on both academic and industrial communities. Ying’s contributions are notable for integrating advanced rheology and tribology with in vivo mastication studies, offering a holistic understanding of food structure–function relationships. Their research is instrumental in guiding the development of next-generation, palatable low-fat products, making Ying a key voice in the future of sustainable and health-conscious food design.
Research Focus
Key Achievements
Top Papers
- 1