Yinxuan (Clarence) Hu

Dr Yinxuan Hu completed his PhD in Food Technology in 2025 at Massey University and the Riddet Institute in New Zealand. His doctoral research focused on the fabrication, characterisation, and application of functional protein aggregates derived from plant proteins. During his PhD, he developed novel processing techniques to tailor protein aggregate structures for enhanced emulsifying, gelling, and foaming functions in plant-based food systems. His research combined advanced characterisation tools including small-angle neutron scattering (SANS), electron microscopy, and rheological analysis to investigate structure–function relationships in food proteins.

Before joining the Riddet Institute, Dr Hu worked as a R&D Technologist at an international dairy company, where he contributed to the development of dairy and infant nutrition products for both domestic and global markets. He is currently working as a Research Officer for CoRE 2.2, where he contributes to collaborative, cross-disciplinary research on plant protein functionality and food structure design. His work supports the development of high-value, sustainable food products by integrating protein science, soft matter physics, and food engineering.

Through his research and early career roles, Dr Hu has developed strong expertise in food colloids, protein aggregation, and emulsion systems. He is passionate about applying scientific insights to practical innovation and continues to collaborate with industry and academic partners to explore new frontiers in sustainable food design.