Areas of Focus
- Biological fate and nutritional health effects of multiscale nanoparticles in food
- Food desalination technology and development of low-sodium foods
- Encapsulation and targeted delivery of functional factors
Work Experience
- 2022.01-Present, Shanghai Jiao Tong University, School of Agriculture and Biology, Associate Researcher
- 2018.11-2021.12, Shanghai Jiao Tong University, School of Agriculture and Biology, Assistant Researcher
- 2014.10-2018.10, University College Cork, Department of Food and Nutritional Sciences, PhD Candidate
- 2008.04-2014.09, Fuzhou University, Institute of Biological Engineering, Research Intern/Assistant Researcher
- 2005.09-2008.03, Fuzhou University, College of Biological Sciences and Engineering, Master's Degree
- 2001.09-2005.06, Linyi University, College of Life Sciences, Bachelor's Degree
Academic Background & Achievements
- 2014-2018 PhD in Food and Nutritional Sciences, University College Cork, Ireland
- Selected for the 2019 Shanghai Pujiang Talent Plan
Publications
- Natural biopolymer masks the bitterness of potassium chloride to achieve a highly efficient salt reduction for future foods, Wei Lu, Zining Hu, Xuelian Zhou, Yumei Qin, Yin Zhang, Yapeng Fang, 2022
- Colloidal nutrition science to understand food-body interaction, Wei Lu, Katsuyoshi Nishinari, Glyn O. Phillips, Yapeng Fang, 2021
Awards
- 2019: Selected for the Shanghai Pujiang Talent Plan
