Z (Zhen) Liu

Zhen is a full time PhD candidate from China. She achieved her MSc in Food Science and Technology in Nanjing Agriculture University, she did her MSc thesis on the effect of Lactiplantibacillus Plantarum fermentation on immunoreactivity, structure and digestibility of soy glycinin and ß-conglycinin.

After 2022, she started her PhD project in Food Quality and Design (FQD) group and Sensory Science and Eating Behavior (SSEB) group at WUR. During her PhD she will investigate the influence of oral processing behavior on human metabolic, gut microbiome and metabolites under the supervision of Markus Stieger, Ciaran Forde, and Josep Rubert.