Like Mao
Papers
1
Total Citations
26
H-Index
1
About
Like Mao is a leading researcher in food materials science, specializing in the design of oleogel-based high internal phase emulsions (HIPEs) and their oral processing properties. Her work bridges food rheology, tribology, and sensory science to engineer healthier fat-reduced structures that mimic the mouthfeel of full-fat foods. In her highly cited 2024 study, she demonstrated how tailoring the microstructure of oleogel-based HIPEs can systematically modulate lubrication, mastication behavior, and texture perception—offering a rational framework for developing next-generation low-saturated-fat products. With over 26 citations in under a year, this work has rapidly influenced both academic research and industrial product development. Mao’s contributions are pivotal for the emerging field of food oral processing, where she connects colloidal design with human eating behavior. Her research not only advances fundamental understanding of structure–function relationships in soft matter but also provides actionable strategies for creating healthier, more palatable food emulsions.
Research Focus
Key Achievements
Top Papers
- 1