Lixin Yang

Ph.D. student

Research Background:

  • Enhancing activities of salt-tolerant proteases secreted by Aspergillus oryzae using atmospheric and room temperature plasma mutagenesis
  • Accelerating aroma maturation of raw soy sauce using low intensity sonication
  • Key technology of controlling advanced glycation end products in soy sauce

Current Research:

Fina an optimal plant-based egg substitute (plant-based protein) and develop methods to manufacture plant-based egg with good functional properties (egg-like texture).


  1. 2020-Present

    Ph.D. in Food science

    Cornell University, Ithaca, NY, USA
  2. 2014-2019

    B.Sc. in Food Science and Technology

    Jiangnan University, Wuxi, China