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Yang Wei
Veterinary Medicine
Shanghai Jiao Tong University
Shanghai
Language: English, Chinese
Tea
Active Components
Molecular Mechanisms
Intelligent Processing
Quality Control
Food Science
Colloids
Nutritional Delivery
Targeted Delivery
Functional Food
Areas of Focus
- Functional and molecular mechanisms of tea active components
- Intelligent processing and quality control of tea and food
- Food colloids design and targeted nutritional delivery
Work Experience
- 2021-07 to 2023-08: Postdoctoral Researcher at Shanghai Jiao Tong University, School of Agriculture and Biology, Food Science
- 2016-08 to 2021-06: PhD studies at China Agricultural University, School of Food Science and Nutritional Engineering
- 2020-01 to 2021-02: Joint training at University of Leeds, School of Food Science and Nutrition
Academic Background & Achievements
- 2021: PhD from China Agricultural University
- Published over 60 SCI papers
- First author in more than 30 papers in top-tier journals
- Cited over 3300 times (H-index 32)
- Applied for over 10 national invention patents
- Co-authored 3 books in English and Chinese
Publications
- The dawn of intelligent technologies in tea industry, Wei, Y., et al., 2024
- Green preparation, safety control and intelligent processing of high-quality tea extract, Wei, Y., et al., 2023
Awards
- 2022: World's Top 2% Scientists by Stanford University and Elsevier (Food Science)
- 2021: Top 100 prolific authors in the field of Food Science and Technology globally
- Received Beijing's Outstanding Graduate and Thesis Nomination awards
