Assistant Professor
McGill University
Ste Anne DE Bellevue, QC, Canada
Dr. Yixiang Wang is an Assistant Professor in the Department of Food Science and Agricultural Chemistry at McGill University. Dr. Wang received his BSc in Chemistry and Doctoral degree in Polymer Chemistry and Physics from Wuhan University, China. Following a post-doctoral fellowship at University of Alberta, Dr. Wang worked there as a Research Associate from 2012 to 2017. Dr. Wang conducts research related to the fabrication of natural polymer based nano/micro particles, nano/micro fibers, composite films, and hydrogels, and the understanding of relationship between molecular structure and functional properties. The overall aim is to explore a systematic approach to develop value-added applications of natural polymers in functional food and biodegradable materials. Dr. Wang has authored/co-authored 72 journal articles (h-index 25, i10-index 47, citations 2154), 4 book chapters, and 1 patent. He has been serving as reviewer for many leading journals in the fields of food, polymer, and material.
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Heat sealable regenerated cellulose films enabled by zein coating for sustainable food packaging
Monday, May 1, 2023
4:30 PM – 6:00 PM MDT
Protein-based Materials and Hydrocolloids for Food and Non-food Applications
Wednesday, May 3, 2023
10:55 AM – 1:00 PM MDT