Wei LU

Title:Associate Professor

Department:Food Science and Engineering


Tel:+86 21 34208548

Address:800 Dongchuan Road, Shanghai Jiao Tong University, Shanghai 200240



Research Interests

  1. The interaction between food nanoparticles and cells
  2. Encapsulation and delivery of functional components
  3. Future food structure design based on food colloids




2014/10-2018/10, Ph.D., Food and Nutrition Sciences, University College Cork & Teagasc, Ireland

2005/09-2008/03, M.Sc., Biochemistry & Molecular Biology, Fuzhou University, China

2001/09-2005/06, B.Sc., Bioscience, Linyi University, China



Main Achievements

Dr. Lu mainly focus on the studies of the cellular uptake and bioeffects of multi-scale food nanoparticles, salt-reduction in future foods, and functional encapsulation and delivery of bioactive nutrients. Up to now, He has published twenty-five SCI indexed papers and two book chapters, including four papers with impact factor >10.0 and one ESI highly cited paper. He also applied three patents (including one USA PCT patent).

Our lab-Food Colloids Science Laboratory, recruits postgraduate students and post-doctoral majoring in but not limited to the food colloid nutrition (nanoparticles and cell interaction) and future food structure design (low sodium/low fat/low sugar food, artificial meat, food for the elderly) throughout the year. We have well-equipped lab, good academic atmosphere, and PI with high academic level. You are welcomed to join us!



Selected Publications (since 2016)

  1. Wei Lu, Zining Hu, Xuelian Zhou, Yumei Qin, Yin Zhang, and Yapeng Fang*. Natural biopolymer masks the bitterness of potassium chloride to achieve a highly efficient salt reduction for future foods. Biomaterials, 2022, 283,121456 (Top Journal, IF=12.479)
  2. 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=12.563)
  3. 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, IF7.514)
  4. Wei Lu, Katsuyoshi Nishinari, Shingo Matsukawa, Yapeng Fang*. The future trends of food hydrocolloids. Food Hydrocolloids, 2020, 103, 105713. (Top Journal, IF9.147)
  5. Wei Lu, Valentyn Maidannyk, Alan L. Kelly, Song Miao*. Fabrication and characterization of highly re-dispersible dry emulsions. Food Hydrocolloids, 2020, 102, 105617. (Top Journal, IF9.147)
  6. Lianqi Cao#, Wei Lu#, Analucia Mata, Katsuyoshi Nishinari, and Yapeng Fang*. Egg-box model-based gelation of alginate and pectin: A review. Carbohydrate Polymers, 2020, 242, 116389 (Top journal, IF9.381)
  7. Wei Lu, Baodong Zheng and Song Miao*. Improved emulsion stability and modified nutrient release by structuring O/W emulsions using konjac glucomannan. Food Hydrocolloids, 2018, 81, 120-128. (Top Journal, IF9.147)
  8. Wei Lu, Alan L. Kelly and Song Miao*. Improved Bioavailability of Encapsulated Bioactive Nutrients Delivered through Monoglyceride-Structured O/W Emulsions. Journal of Agricultural and Food Chemistry, 2017, 65, 3048−3055. (Top Journal, IF5.279)
  9. Wei Lu, Alan L. Kelly, Pierce Maguire, Hongzhou Zhang, Catherine Stanton and Song Miao*. Correlation of Emulsion Structure with Cellular Uptake Behavior of Encapsulated Bioactive Nutrients: Influence of Droplet Size and Interfacial Structure. Journal of Agricultural and Food Chemistry, 2016, 64, 8659-8666. (Top Journal, IF5.279)
  10. 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, IF12.563, ESI highly cited paper)


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Support by: Wei Cheng