Seminar

Academic Salon (XI)

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SPEAKER LU Wei

Research Associate, Ph.D.

Department of Food Science & Engineering, School of Agriculture and Biology

 

【Selected Publications】

  1. Wei Lu, Katsuyoshi Nishinari, Glyn O. Phillips, and Yapeng Fang*. Colloidal nutrition science to understand food-body interaction. Trends in Food Science & Technology, 2021, 109, 352-364 (Top Journal, IF=11.077)
  2. Qiongqiong Yang, Zhongquan Sui, Wei Lu*, and Harold Corke*. Soybean lecithin-stabilized oil-in-water (O/W) emulsions increase the stability and in vitro bioaccessibility of bioactive nutrients. Food Chemistry, 2021, 338, 128071 (Top journal, IF6.306)
  3. Wei Lu, Alan L. Kelly and Song Miao*. Emulsion-based encapsulation and delivery systems for polyphenols. Trends in Food Science & Technology, 2016, 47, 1-9. (Top Journal, IF11.077)

 

 

 

TIME 12:40-13:30 Apr 7, 2021 (Wednesday)

VENUERoom 104, Building B, School of Agriculture and Biology

ORGANIZER:Office of Discipline and Science & Technology, SAB; Young Teachers Association, SAB

 

 

TITTLE: Colloidal Nutrition Science - A New Perspective to Understand Food-Body Interaction  

ABSTRACT: 

Food is a typical complex system with multi-dispersed phases, which contains multi-scale nanoparticles formed by proteins, polysaccharides, and lipids. These particles not only provide essential nutrient elements for human life activities but also provide the material basis for the framework of food structure. According to traditional nutrition studies, these food nanoparticles can only be absorbed by cells after being degraded into small molecules (e.g., amino acids, monosaccharides, or free fatty acids). There are few reports on the cellular absorption and intracellular metabolic behavior of intact food nanoparticles. Our group focuses on the interaction between multi-scale food nanoparticles and cells, tracks their absorption process, and explores their intracellular biological effects. We coin the related research as “Colloidal Nutrition Science”, which is a new way of understanding the interaction mechanism between food and the human body.

 

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