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Associate Professor Yin Shouwei, a Ph.D. supervisor at the School of Food Science and Engineering, SCUT, specializes in self-assembled protein particles and Pickering emulsions. He has developed a versatile platform technology for creating functional protein-based particles through Flash NanoPrecipitation (FNP). He successfully developed Pickering emulsions and high internal phase emulsions, which hold significant potential as delivery vehicles for functional ingredients and as a promising alternative to PHOs.

Professor Yin has published 37 papers as the corresponding or first author, with 32 appearing in Q1 or Q2 journals. Notably, three of his papers have been recognized as ESI Highly Cited Papers, and one has earned the distinction of being a Hot Paper.

Professor Yin serves on the Editorial Advisory Board of the Journal of Agricultural and Food Chemistry. He was selected for the Guangdong Ten Million Young Talents Program in 2014 and was honored as a "Pearl River Science and Technology Star" in 2015. He has led 12 research projects, including those funded by the China National Natural Science Foundation and the Guangdong Natural Science Foundation, and has secured ten patents. His achievements include receiving the second prize for the National Prize for Progress in Science and Technology in 2015 and the second prize for Natural Science at the Science Research Famous Achievement Award in Higher Institutions in 2017.

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