Yan Kang is a Research Officer at the Food and Sensory Science Division of the A*STAR Singapore Institute of Food and Biotechnology Innovation (A*STAR SIFBI). Her research focuses on protein-lipid interactions, specifically exploring the formulation and characterisation of emulsion gels as sustainable, non-animal fat alternatives. She is passionate about leveraging food science to contribute to better food quality and ultimately improve human health.
. Her research focuses on protein-lipid interactions, specifically exploring the formulation and characterisation of emulsion gels as sustainable, non-animal fat alternatives. She is passionate about leveraging food science to contribute to […]&picture=https://research.a-star.edu.sg/wp-content/uploads/2025/06/1.-yan-kang-sifbi-e1750341599867.jpg)
