Author

Nancy Ruonan Zhang

Stanford UniversityORCID 0000-0003-4956-4109Unclaimed ORCID profile · follow to get notified of new preprints

Biology Disciplines

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Bioengineering· 2

Signature Assays, Organisms & Methods

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Approach:experimental assay· 2 Research Focus:cell type annotation· 1 Organism:human· 1 Assay:proteomics· 1

Frequent Co-Authors

Ellen Kuhl AiD· 2 shared Skyler R. St. PierreiD· 2 shared Aeneas O. KoosisiD· 1 shared Ethan C. DarwiniD· 1 shared Lucas Boyle· 1 shared Manuel Palomares· 1 shared Marie A Goodson· 1 shared Thibault VervenneiD· 1 shared

Activity by Year

2026-2026 · peak 2/yr

Co-Author Collaboration Network

8 top collaborators · 23 mutual co-author links

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2 shared papersBioengineering

Ellen Kuhl AORCID

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2 papers

Recent·Most cited

BioengineeringFood Research InternationalPeer-reviewedJun 6, 2026

✦ In-depth digest

The Meatball Matchup: Plant vs. Animal Proteins on Campus

Skyler R. St. Pierre, Aeneas O. Koosis, Nancy Ruonan Zhang, Ellen Kuhl A

Stanford diners (n = 116) rated soy and soy-wheat meatballs below beef-based ones on moistness, meatiness, fattiness and tastiness, yet perceived no hardness or chewiness gap despite instrumental differences.

5 citationstop 1%

humanproteomics

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BioengineeringCurrent Research in Food SciencePeer-reviewedJan 1, 2026

Mechanical, rheological, and sensory characterization of lion's mane mushroom steak

Skyler R. St. Pierre, Lucas Boyle, Thibault Vervenne…·Ellen Kuhl A

This study characterizes the mechanical, rheological, and sensory properties of lion's mane mushroom steak, showing it has favorable texture and perceived softness compared to meat alternatives.

DOI 10.1016/j.crfs.2026.101403

experimental assay

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