Jasmin S. Yang (she/her/hers)

PhD Candidate
University of California, Davis
Davis, CA, United States

Jasmin Yang is a fifth year PhD candidate in the Food Science Graduate Group at the University of California, Davis. She currently works in Dr. Juliana de Moura Bell's lab, where her thesis research is focused on developing environmentally friendly extraction methods for black bean proteins and prebiotic-like oligosaccharides. Jasmin holds honors B.S. degrees in Chemistry and Food Science & Technology from Oregon State University.

Disclosure information not submitted.

Presentation(s):

• Can lentil protein be used to structure healthier fat substitutes?

  Monday, April 28, 2025
  8:30 AM – 10:00 AM PST

• Extraction, Processing, and Valorization of Bioactive Compounds

  Monday, April 28, 2025
  1:30 PM – 3:00 PM PST

• Extraction of bioactive oligosaccharides from pulse processing byproducts using subcritical water extraction: a proof-of-concept study

  Monday, April 28, 2025
  1:55 PM – 2:15 PM PST

• Leveraging functional and techno-economic analyses to guide the optimization of black bean protein extraction: a holistic framework for process development

  Monday, April 28, 2025
  3:35 PM – 3:55 PM PST

• Integrated impact of extraction and fractionation methods on the physicochemical, thermal, and functional properties of black bean proteins

  Monday, April 28, 2025
  5:00 PM – 6:00 PM PST

• Tailoring the functional and biological properties of lentil protein fractions through aqueous and enzymatic extraction process

  Tuesday, April 29, 2025
  9:15 AM – 9:35 AM PST

• Development and characterization of lentil protein foam-templated oleogels as potential plant-based fat mimetics

  Tuesday, April 29, 2025
  11:15 AM – 11:35 AM PST

• Foam-templating strategy for structuring edible fat analogs using fractionated black bean protein and xanthan gum

  Tuesday, April 29, 2025
  5:00 PM – 6:00 PM PST