Teng Wang

Information

Teng WangTeng started her research work at PaInT in 2019. Before that, she got a master’s degree in food engineering at the Ocean University of China (OUC). Currently, her PhD project is to establish the relationship between microcosmic structure and macroscopic properties of mozzarella cheese. She dedicates to explore the casein micelle properties in key processing conditions and the link between casein micelles and cheese characteristics

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