Di Fang

InformationDi Fang

Di joined the PaInT group as a MSc student in September 2020, started working on her master thesis regarding the emulsifying properties of pea protein isolates (PPIs). She got her master’s degree in joint food technology program between KU Leuven and Gent University. Now she continues on the same topic with a PhD program at Ghent University. Currently, she works on the chemical composition, improvements and emulsifying properties of PPIs.


E-mail: Di.Fang@ugent.be