Dr. Yanyan Lao

Research Associate

UNSW Sydney

The rising demand for sustainable and lactose-free diets is accelerating innovation in plant-based dairy alternatives, driven by health and environmental considerations. Among these, pea milk stands out as a cost-effective and hypoallergenic option compared to soy or nut-based alternatives. My PhD research tackled key formulation challenges in pea milk by applying thermal treatments and incorporating polysaccharides to engineer pea protein structures and oil-water interfacial behaviors. These strategies enhanced digestibility, stability, and flavor quality, offering new insights into the relationships between processing, structure, and function of legume proteins, and informing the design of next-generation dairy alternatives. Beyond my doctoral work, I have pursued collaborative research that bridges advanced analytical techniques with applied food science. One project utilized synchrotron-based small-angle X-ray scattering (BioSAXS) to investigate molecular-scale structural changes in curcumin nanoemulsions during digestion, alongside in vitro assessments of their anticancer potential. In partnership with Sanitarium Health Food Company, an iconic Australian company, I also explored the foaming and interfacial properties of plant-based milks tailored for barista applications. These experiences have deepened my expertise in connecting molecular and interfacial mechanisms to practical formulation strategies, supported by cutting-edge tools such as BioSAXS, interfacial rheometry, Quartz Crystal Microbalance with Dissipation (QCM-D), and Microfluidic Modulation Spectroscopy (MMS). This integrated capability positions me to design sustainable food systems with optimized nutritional, functional, and sensory profiles. Looking ahead, I aim to combine plant protein functionality research with emerging technologies like 3D food printing to create foods with customized textures and nutritional profiles, addressing the growing demand for personalized, health-focused diets. I am also expanding my work on flavor encapsulation to stabilize delicate aromas, such as truffle, thus overcoming degradation challenges that limit their use in premium plant-based products. My overarching goal is to translate fundamental scientific insights into innovative food solutions that support healthier and more sustainable lifestyles.