SY
Shou-Wei Yin is a food scientist affiliated with South China University of Technology. His research focuses on food protein structure, emulsions, and delivery systems, including Pickering emulsions. He is known for contributions to the understanding and application of food hydrocolloids.
- Field
- Agricultural and Veterinary Science · Food Science
- Clarivate categories
- Agricultural Sciences
- Affiliation
- South China University of Technology, China Mainland