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Faculty profile

Yixiang Wang

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ResearcherFood Science and Agricultural ChemistryMcGill University

This profile is built from public research funding records (CIHR, NSERC and SSHRC) and PubMed. We have not imported them from a McGill University directory, so their courses may be missing. Find their university profile.

Latest papers

  • Effects of atmospheric cold plasma voltage on the interfacial properties of soy protein isolate-sodium alginate nanoemulsions co-loaded with curcumin and resveratrol and their application in surimi gels during chilled storage.

    Food research international (Ottawa, Ont.) · 2026

  • Ultrasound-assisted pH shifting and succinylation regulate digestibility and lysinoalanine-related chemical safety of black soldier fly larval albumin during gastrointestinal digestion.

    Food chemistry · 2026

  • Screening of polyphenolic cathepsin B inhibitors and proteomic insights into muscle protection in grass carp during chilled storage.

    Food chemistry · 2026

All 41 publications

Latest funding

  • Tabletop Scanning Electron Microscope for the Study of Biomaterials

    NSERC · 2024 · Co-investigator

    $150,000
  • Development of carbon materials from biomass by-products for high energy metal-sulfur battery applications

    NSERC · 2022 · Principal investigator

    $135,000
  • Development of nitrogen-doped self-standing graphitic carbon films from biomass by-products for value-added applications in advanced food packaging

    NSERC · 2021 · Principal investigator

    $135,000
All 5 grants and awards
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