Professor | Wei Lu | Asia Growth Partners

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Name	Wei Lu
Contact Information	wei.lu@sjtu.edu.cn
Language ability	English, Chinese
Province	Shanghai

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Name

Wei Lu

Contact Information

wei.lu@sjtu.edu.cn

Language ability

English, Chinese

Province

Shanghai

University/Lab Affiliation and Title	Shanghai Jiao Tong University
Faculty	Veterinary Medicine
Academic Background & Achievements	2022.01 - Present: PhD in Food and Nutritional Sciences, National University of Ireland, Cork Selected for the Shanghai 'Pujiang Talent Plan' 2019
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: National University of Ireland, Cork, Department of Food and Nutritional Sciences, PhD Student 2008.04 - 2014.09: Fuzhou University, Institute of Biological Engineering, Research Intern/Assistant Researcher 2005.09 - 2008.03: Fuzhou University, School of Biological Science and Engineering, Master's Degree 2001.09 - 2005.06: Linyi University, School of Life Sciences, Bachelor's Degree

University/Lab Affiliation and Title

Shanghai Jiao Tong University

Faculty

Veterinary Medicine

Academic Background & Achievements

2022.01 - Present: PhD in Food and Nutritional Sciences, National University of Ireland, Cork
Selected for the Shanghai 'Pujiang Talent Plan' 2019

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: National University of Ireland, Cork, Department of Food and Nutritional Sciences, PhD Student
2008.04 - 2014.09: Fuzhou University, Institute of Biological Engineering, Research Intern/Assistant Researcher
2005.09 - 2008.03: Fuzhou University, School of Biological Science and Engineering, Master's Degree
2001.09 - 2005.06: Linyi University, School of Life Sciences, Bachelor's Degree

Areas of Focus	Food Colloid Nutrition Biological Fate of Multiscale Nanoparticles in Food Nutritional Health Effects Food Salt Reduction Technology Low Sodium Food Development Functional Factor Encapsulation and Targeted Delivery
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 Soybean lecithin-stabilized oil-in-water (O/W) emulsions increase the stability and in vitro bioaccessibility of bioactive nutrients, Qiongqiong Yang, Zhongquan Sui, Wei Lu, Harold Corke, 2021 The future trends of food hydrocolloids, Wei Lu, Katsuyoshi Nishinari, Shingo Matsukawa, Yapeng Fang, 2020 Fabrication and characterization of highly re-dispersible dry emulsions, Wei Lu, Valentyn Maidannyk, Alan L. Kelly, Song Miao, 2020 Egg-box model-based gelation of alginate and pectin: A review, Lianqi Cao, Wei Lu, Analucia Mata, Katsuyoshi Nishinari, Yapeng Fang, 2020 Improved emulsion stability and modified nutrient release by structuring O/W emulsions using konjac glucomannan, Wei Lu, Baodong Zheng, Song Miao, 2018 Improved Bioavailability of Encapsulated Bioactive Nutrients Delivered through Monoglyceride-Structured O/W Emulsions, Wei Lu, Alan L. Kelly, Pierce Maguire, Hongzhou Zhang, Catherine Stanton, Song Miao, 2017 Correlation of Emulsion Structure with Cellular Uptake Behavior of Encapsulated Bioactive Nutrients: Influence of Droplet Size and Interfacial Structure, Wei Lu, Alan L. Kelly, Song Miao, 2016 Emulsion-based encapsulation and delivery systems for polyphenols, Wei Lu, Alan L. Kelly, Song Miao, 2016

Areas of Focus

Food Colloid Nutrition
Biological Fate of Multiscale Nanoparticles in Food
Nutritional Health Effects
Food Salt Reduction Technology
Low Sodium Food Development
Functional Factor Encapsulation and Targeted Delivery

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
Soybean lecithin-stabilized oil-in-water (O/W) emulsions increase the stability and in vitro bioaccessibility of bioactive nutrients, Qiongqiong Yang, Zhongquan Sui, Wei Lu, Harold Corke, 2021
The future trends of food hydrocolloids, Wei Lu, Katsuyoshi Nishinari, Shingo Matsukawa, Yapeng Fang, 2020
Fabrication and characterization of highly re-dispersible dry emulsions, Wei Lu, Valentyn Maidannyk, Alan L. Kelly, Song Miao, 2020
Egg-box model-based gelation of alginate and pectin: A review, Lianqi Cao, Wei Lu, Analucia Mata, Katsuyoshi Nishinari, Yapeng Fang, 2020
Improved emulsion stability and modified nutrient release by structuring O/W emulsions using konjac glucomannan, Wei Lu, Baodong Zheng, Song Miao, 2018
Improved Bioavailability of Encapsulated Bioactive Nutrients Delivered through Monoglyceride-Structured O/W Emulsions, Wei Lu, Alan L. Kelly, Pierce Maguire, Hongzhou Zhang, Catherine Stanton, Song Miao, 2017
Correlation of Emulsion Structure with Cellular Uptake Behavior of Encapsulated Bioactive Nutrients: Influence of Droplet Size and Interfacial Structure, Wei Lu, Alan L. Kelly, Song Miao, 2016
Emulsion-based encapsulation and delivery systems for polyphenols, Wei Lu, Alan L. Kelly, Song Miao, 2016

Food Science Colloids Nutrition Nanoparticles Health Effects Salt Reduction Low Sodium Encapsulation Targeted Delivery Biological Fate

Yiping Cao - Shanghai Jiao Tong University

Yang Wei - Shanghai Jiao Tong University

Lizeng Cheng - Shanghai Jiao Tong University

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