Ke Wang Associate Professor, College of Food Science and Technology, Henan Agricultural University Dr. Wang’s research focuses on meat processing and protein modification, with core interests in the molecular regulation of food protein colloids, low-salt protein-based emulsion systems, and functional improvement of muscle proteins. He is committed to deciphering the assembly and structure-function relationships of protein colloids at the molecular level, and translating fundamental research into green, practical technologies for high-quality sustainable protein food production.