Sihan Ma
Riddet Institute | Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Sihan Ma completed both his Master’s and PhD in Food Technology at Riddet Institute, Massey University. His research interests centre on protein interactions, structure–function relationships, and food colloidal systems.
During his PhD, Sihan investigated the hybridisation of plant and milk proteins to improve the functionality of sustainable protein ingredients. He investigated the interactions between hemp and milk proteins, developed a microparticulation approach to tailor hybrid protein particles, and explored how these structural modifications influenced emulsification performance and heat stability.
His current research focuses on investigating the physico-chemical and functional properties of new food ingredients, including proteins produced through precision fermentation, supporting the development of next-generation sustainable protein foods.
