Wenjie Xia

Experienced food scientist with a PhD training in Food Physics and Postdoctoral training in dairy and plant protein interactions. Specializes in protein aggregation, gelation, structuring, food rheology and food texture. Passionate about creating high-quality, nutritious, sustainable food products that meet consumer demands and industry standards.

• 09/01/24, Oral presentation at 22nd World Congress of Food Science and Technology (IUFoST), Rimini, Italy
• 06/01/24, Poster presentation at the IDF Cheese Symposium, Bergen, Norway
• 04/01/24, Poster presentation at the 19th Food Colloids conference, Thessaloniki, Greece
• 11/01/23, Poster presentation at the 37th EFFoST International Conference, Valencia, Spain
• 11/01/22, Poster presentation at the 36th EFFoST International Conference, Dublin, Ireland
• 11/01/21, Poster presentation at the 35th EFFoST International Conference, Lausanne, Switzerland
• 07/01/19, Oral presentation at the 8th International Symposium on Food Rheology and Structure (ISFRS), Zurich, Switzerland
• 04/01/19, Oral presentation at the 11.0th Microencapsulation Training School, Loughborough, U.K.

• Date of Birth: 07/16/92
• Nationality: Chinese

• Functionalizing commercial pea and faba bean protein ingredients for acid-induced gelation: Preheating treatments on their aqueous dispersions., Ready to submit to Food Hydrocolloids
• Ultrasound combined with pH-shifting improved the emulsification and stability of coconut meal protein isolate by modifying physicochemical properties and intermolecular forces., Revision back to Ultrasonic Sonochemistry
• Gelation properties of acidified skim milk concentrates produced by bipolar membrane electrodialysis prior to ultrafiltration., Under review by Food Research International
• Thermo-responsive droplet-droplet interactions in high internal phase emulsions: A strategy for adipose tissue substitution., Food Hydrocolloids, 166, https://doi.org/10.1016/j.foodhyd.2025.11.01298
• Combined effect of acidification temperature and different acids on microstructure and textural properties of heat and acid-induced milk gels., International Dairy Journal, 161, https://doi.org/10.1016/j.idairyj.2024.10611.07
• Towards hybrid protein foods: Heat- and acid-induced hybrid gels formed from micellar casein and pea protein., Food Research International, 198, https://doi.org/10.1016/j.foodres.2024.11.05326
• Acid-induced gels from micellar casein and pea protein mixtures: Effect of protein ratios and preheating routes., Food Hydrocolloids, 153, https://doi.org/10.1016/j.foodhyd.2024.11.00045
• Heat-induced gels from pea protein soluble colloidal aggregates: Effect of calcium addition or pH adjustment on gelation behavior and rheological properties., Food Hydrocolloids, 147, https://doi.org/10.1016/j.foodhyd.2023.109417
• Selective proteolysis of β-conglycinin as a tool to increase air-water interface and foam stabilizing properties of soy proteins., Food Hydrocolloids, 130, https://doi.org/10.1016/j.foodhyd.2022.107726
• Acid-induced gels from soy and whey protein thermally-induced mixed aggregates: Rheology and microstructure., Food Hydrocolloids, 107, https://doi.org/10.1016/j.foodhyd.2021.107376
• Linear and non-linear rheology of heat-set soy protein gels: Effects of selective proteolysis of β-conglycinin and glycinin., Food Hydrocolloids, 120, https://doi.org/10.1016/j.foodhyd.2021.106962
• High-intensity ultrasound treatment on soy protein after selectively proteolyzing glycinin component: Physical, structural, and aggregation properties., Foods, 9, https://doi.org/10.3390/foods9060839
• Formation of amyloid fibrils from soy protein hydrolysate: Effects of selective proteolysis on β-conglycinin., Food Research International, 100, https://doi.org/10.1016/j.foodres.2017.08.059
• Textural properties and morphology of soy 7S globulin-corn starch (amylose, amylopectin)., International Journal of Food Properties, 20, https://doi.org/10.1080/10942912.2016.1233430

• Rheological and textural characterization of food matrices (gels, emulsions, foams) using SAOS/LAOS, rotational tests, texture profile analysis, fractal theory, etc.
• Interactions between dairy and plant proteins in hybrid gelation systems for dairy product innovation (e.g., yogurt, cheese alternatives).

Guest Editor of Gels, MDPI

Scientific work has been covered by >10 media.

dr.ir. LMC (Leonard) Sagis 

Associate Professor in Physics and Physical Chemistry of Foods, Wageningen University & Research, The Netherlands

Founder of WURheo Rheology Center

leonard.sagis@wur.nl

dr. Juliana Romero Guzmán

Founder & CEO of Cano-ela B.V., The Netherlands

juliana@cano-ela.com