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Dr Yanyan Lao

Dr Yanyan Lao

Research Associate
Engineering
School of Chemical Engineering

Dr Yanyan Lao is a research associate at the School of Chemical Engineering and a member of the CRL lab led by Prof. Cordelia Selomulya. Her research focuses on plant protein modification, the design of food colloid systems (emulsions, gels, foams), in vitro digestion characterisation, flavour improvement, and the development of sustainable food products such as dairy alternatives.
E-mail
yanyan.lao@unsw.edu.au
Location
Room 504, Level 5, Science and Engineering Building (E8) UNSW SYDNEY NSW 2052 AUSTRALIA
  • Journal articles | 2025
    Lao Y; Wang Y; Selomulya C, 2025, 'Impact of pre-heating the aqueous phase of feed emulsion for spray drying on beany flavour and oxidation stability in model pea milk powder', Food Chemistry, 493, pp. 145902, http://dx.doi.org/10.1016/j.foodchem.2025.145902
    Journal articles | 2024
    Lao Y; Wang Y; Selomulya C, 2024, 'Exploring the oil-water interfacial behaviour of pea protein-guar gum/gellan gum mixtures relating to stability and in vitro protein digestion of model pea milk system', International Journal of Biological Macromolecules, 282, pp. 136749, http://dx.doi.org/10.1016/j.ijbiomac.2024.136749
    Journal articles | 2024
    Lao Y; Ye Q; Wang Y; Selomulya C, 2024, 'Modulating Digestibility and Mitigating Beany Flavor of Pea Protein', Food Reviews International, 40, pp. 1 - 30, http://dx.doi.org/10.1080/87559129.2024.2346329
    Journal articles | 2023
    Lao Y; Ye Q; Wang Y; Vongsvivut J; Selomulya C, 2023, 'Quantifying the effects of pre-roasting on structural and functional properties of yellow pea proteins', Food Research International, 172, pp. 113180, http://dx.doi.org/10.1016/j.foodres.2023.113180
    Journal articles | 2020
    Lao Y; Zhang M; Devahastin S; Ye Y, 2020, 'Effect of combined infrared freeze drying and microwave vacuum drying on quality of kale yoghurt melts', Drying Technology, 38, pp. 621 - 633, http://dx.doi.org/10.1080/07373937.2019.1658600
    Journal articles | 2020
    Lao Y; Zhang M; Li Z; Bhandari B, 2020, 'A novel combination of enzymatic hydrolysis and fermentation: Effects on the flavor and nutritional quality of fermented Cordyceps militaris beverage', LWT, 120, pp. 108934 - 108934, http://dx.doi.org/10.1016/j.lwt.2019.108934
    Journal articles | 2019
    Lao Y; Zhang M; Chitrakar B; Bhandari B; Fan D, 2019, 'Efficient Plant Foods Processing Based on Infrared Heating', Food Reviews International, 35, pp. 640 - 663, http://dx.doi.org/10.1080/87559129.2019.1600537