Lingyun Chen
Contact
Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
- lingyun.chen@ualberta.ca
- Phone
- (780) 492-0038
- Address
-
318M Agriculture/Forestry Centre
9011 116 St NWEdmonton ABT6G 2P5
Overview
About
Degree
PhD, Wuhan University, China
Area of Expertise
Biopolymers, proteins; polysaccharides; biopolymer interactions, structure-function relationships, biopolymeric networks (nano-/microparticles; fibers; hydrogels, films), functional foods, biodegradable materials
Major Awards and Recognitions
2014-2024 Canadian Research Chair (Tier 2) in Plant protein, Structure Function & Nutraceutical Delivery
2020-2021 Killam Annual Professors
2021 Innovation Awards by TEC-Edmonton
Editors
Co-Editors-in-Chief, Sustainable Food Proteins
Editorial Advisory Board: Trends in Food Science & Technology
Research
Research Interests
Dr. Chen's research has been focused on plant protein structures underlying its functional properties. The generated knowledge has been applied to develop plant protein ingredients of improved functionalities, texture and nutritional properties for food applications. The concept of designing functional organization from molecular level, has also led to fabrication of biodegradable materials based biopolymers (hydrogels, microgels, fibers, films, micro- and nano-particles) with multiple functions (self-healing, adhesive, 3D printing) for nutraceutical delivery, biomedical and environmental applications. Dr. Chen has more than 200 publications in leading journals in food and biomaterials areas, and more than 50 invited presentations at international and national conferences.
Dr. Chen's lab has various analytical tools to characterize protein/polysaccharide structures, intermolecular interactions, and functional properties (emulsifying, foaming, gelling), as well as the equipment to study biopolymer material particle size, rheological and mechanical properties.
Courses
AFNS 503 - Processing of Milk and Dairy Products
Technological principles of milk treatment and processes for fluid milk products; concentrated, dried, sterilized and fermented dairy products; cheese, butter and ice cream. Not to be taken if credit received for NU FS 403. Prerequisite: consent of instructor.
AFNS 532 - Advanced Food Protein Chemistry and Technology
Chemistry and technology of food protein purification, modification, structure and functional properties. Food related proteins from animal and plant sources will be discussed. Prerequisite: Consent of instructor.
NU FS 201 - Physical Principles of Food Structure and Functionality
Theory and application of the principles of physics important to understanding food structure and physical functionality. Topics include food materials science, flow, mechanical and physical properties of foods. Physics concepts examined include mechanics, temperature, heat and thermodynamics. Labs are problem solving sessions. Prerequisite: CHEM 102.
NU FS 403 - Processing of Milk and Dairy Products
Technological principles of milk treatment and processes for fluid milk products; concentrated, dried, sterilized, and fermented dairy products; cheese, butter and ice cream. Prerequisite: NU FS 374.