Dr. Toni Wang

Available Technologies

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  Soy-Based Alternative for Preventing Freezer Burn

  Researchers at the University of Tennessee have developed an IRI using a soy protein-phospholipid (PL) complex. The complex is a combination of hydrolyzed soybe ... (read more)

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  Plant-Based Food Colorant for Ice Recrystallization Inhibition

  Researchers at the University of Tennessee have shown, for the first time, strong anti-freezing properties in a readily available, plant-based, food-safe commer ... (read more)

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  Black Soldier Fly Antifreeze Proteins

  Researchers at the University of Tennessee have developed a technology that demonstrates the extraction and characterization of a black soldier fly larvae (BSFL ... (read more)

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  Ice Recrystallization Inhibitor from Recycled Cheese-Making Whey

  Researchers at the University of Tennessee have identified dairy byproducts as cryoprotective additives to utilize the natural antifreeze proteins found in whey ... (read more)

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  Anti-Freeze Protein Derived from Wheat Flour

  Researchers at the University of Tennessee have identified a water-soluble protein fraction from wheat flour that has ice crystal growth inhibition activity. Wh ... (read more)

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  Terpene Nanoemulsion as Bio-Insecticide & Natural Antifungal Agent

  Researchers at the University of Tennessee have developed nanoemulsions of terpene enriched byproducts from commercial cannabidiol (CBD) production and evaluate ... (read more)