Contact details +6469517373

Dr Yinxuan Hu

Postdoctoral Fellow

Riddet Institute

Dr Yinxuan Hu is a Postdoctoral Fellow at the Riddet Institute with a PhD in Food Technology from Massey University. His primary research domain encompasses protein self-assembly, hydrocolloid functionality, and the structural dynamics of complex food colloids.

Currently, Dr Hu serves as a core researcher in the CoRE 2.2 project, investigating the functional and nutritional synergies within combinatorial protein systems, specifically the interactions between animal, plant, and algal proteins. His experimental approach utilizes processing methods such as thermosonication and microparticulation, coupled with rigorous physicochemical characterization techniques including SAXS/SANS, confocal microscopy, and advanced rheology. He systematically investigates these phenomena across emulsification, gelation, foaming, and 3D food printing applications.

Furthermore, Dr Hu explicitly integrates computational analysis into food science methodologies. He applies Python-based machine learning and deep learning models (including StarDist, Cellpose, and ML-QSAR) to automate quantitative microstructural imaging and establish structure-activity relationships for protein networks.

Dr Hu also possesses applied industry experience from his tenure as an R&D Technologist at BODCO Dairy Limited, where he directed the formulation, regulatory compliance, and commercialization of fortified dairy and infant products across international markets. He maintains active collaborative networks with industry partners such as AgResearch, Fonterra, and Spring Sheep, ensuring the translation of fundamental protein chemistry into viable, scaled technological solutions.

Dr Yinxuan Hu is a Postdoctoral Fellow at the Riddet Institute, specializing in food protein chemistry, hydrocolloids, and microstructural design. He completed his PhD in Food Technology at Massey University, investigating the fabrication and functionality of plant protein aggregates. His current research focuses on combinatorial protein systems, analyzing interactions between animal, plant, and algal proteins to optimize functional and nutritional properties. Dr Hu integrates advanced physicochemical characterization (e.g., SAXS, rheology) with machine learning techniques to automate microstructural analysis. His work bridges fundamental colloid science with commercial applications in sustainable food matrices.

More about me...View less...

Research Expertise

Research Interests

  • Protein Chemistry and Self-Assembly: Investigating the fundamental mechanisms of protein fibrillization, gelation, and aggregation, with a specific focus on plant-based (e.g., faba bean) and combinatorial (animal, plant, and algal) protein systems.

  • Food Colloids and Soft Matter Physics: Characterizing the structural dynamics, interfacial behavior, and rheological properties of complex food matrices, including concentrated emulsion gels, foams, and plant-based dairy alternatives.

  • Advanced Food Processing Technologies: Applying targeted physical treatments—such as thermosonication, microparticulation, high-pressure processing, and 3D food printing—to modulate and enhance the techno-functional properties of food ingredients.

  • Microstructural Characterization: Utilizing advanced analytical methodologies, including Small-Angle X-ray/Neutron Scattering (SAXS/SANS), Confocal Laser Scanning Microscopy (CLSM), and electron microscopy, to map intricate structure-function relationships in food systems.

  • Computational Food Science: Integrating machine learning algorithms and deep learning architectures (e.g., StarDist, Cellpose, ResNet, ML-QSAR) to automate quantitative image analysis and develop predictive models for food microstructures and material properties.

Thematics

Future Food Systems

Area of Expertise

Field of research codes
Analytical Chemistry (030100): Chemical Science (030000): Colloid and Surface Chemistry (030603): Physical Chemistry (incl. Structural (030600):
Physical Sciences (020000):
Quality Assurance, Chemometrics, Traceability and Metrological Chemistry (030106):
Technology (100000)

Keywords

  • Food Science

  • Food Technology

  • Food Colloids

  • Protein Chemistry

  • Physical Chemistry of Foods

Consultancy and Languages

Languages

  • English
    Last used: Daily
    Spoken ability: Excellent
    Written ability: Excellent
  • Chinese
    Last used: Daily
    Spoken ability: Excellent
    Written ability: Excellent

Teaching and Supervision

Contact Supervisor

Summary of Doctoral Supervision

Position Current Completed
Co-supervisor 2 0

Current Doctoral Supervision

Co-supervisor of:

  • Jingwen Chen - Doctor of Philosophy
    Dual protein model systems role in delivering macro and micronutrients
  • Yaxin Mei - Doctor of Philosophy
    Modification of Plant Protein Structures to Improve Their Functionality for Food Application