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Wei Lu
Veterinary Medicine
Shanghai Jiao Tong University
Shanghai
Language: English, Chinese
Food Science
Colloids
Nutrition
Nanoparticles
Health Effects
Salt Reduction
Low Sodium
Encapsulation
Targeted Delivery
Biological Fate
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
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
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
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
