Lei Wang

University of Nebraska–Lincoln — United States

Agricultural and Biological Sciences · Life Sciences

26h-index1.9kcitations60works1.92yr avg
OpenAlex↗ORCID↗Google Scholar↗Lab page↗

Accepting Students?

No reports yet. Know if this professor is taking students?

Research Topics

Proteins in Food Systems(30), Food Chemistry and Fat Analysis(10), Curcumin's Biomedical Applications(9), Pickering emulsions and particle stabilization(9), Microencapsulation and Drying Processes(8)

Publications60 total

Ionically crosslinked pectin films incorporated with Rosa roxburghii Tratt polyphenol: influence of gluconate and chloride ions
Food Hydrocolloids·2025
Effect of soy protein isolates obtained by weak-base synchronized membrane separation on nanoemulsion stability: A comparison with alkaline extraction/isoelectric precipitation and salt extraction
Food Chemistry·2025
Fabrication and characterization of citrus pectin/Dictyophora rubrovalvata polysaccharide films: pH-cycle treatment and Penaeus vannamei shelf-life extension
Food Hydrocolloids·2025· 2 cited
An integrated purification and immobilization strategy for ELP-fusion β-glucosidase by its thermosensitivity and hydrophobicity
Journal of Biotechnology·2025
Effect of Soy Protein Isolates Obtained by Weak-Base Synchronized Membrane Separation on Nanoemulsion Stability: A Comparison with Alkaline Extraction/Isoelectric Precipitation and Salt Extraction
SSRN Electronic Journal·2025Open Access
Silicon photonics convolution accelerator based on coherent chips with sub-1 pJ/MAC power consumption
Photonics Research·2024· 4 cited
Fabrication, characterization and mechanistic exploration of zein/pectin binary nanocomplex by a one-step and organic solvent free technique
LWT·2024· 6 citedOpen Access
Alkali-assisted extraction, characterization and encapsulation functionality of enzymatic hydrolysis-resistant prolamin from distilled spirit spent grain
International Journal of Biological Macromolecules·2024· 6 cited
Process integration of foam separation and inverse transition cycling by the thermally responsive properties of ELP-fusion β-glucosidase
Biochemical Engineering Journal·2024· 3 cited
Process Integration of Foam Separation and Inverse Transition Cycling by the Thermally Responsive Properties of Elp-Fusion Β-Glucosidase
SSRN Electronic Journal·2024Open Access
Enhanced Stability of Water-in-Oil Emulsion in High-Temperature Condition: Synergistic Effect of Fatty Imidazoline and Anionic Surfactant
SSRN Electronic Journal·2024Open Access
Redesign of air/oil-water interface via physical fields coupled with pH shifting to improve the emulsification, foaming, and digestion properties of plant proteins
Critical Reviews in Food Science and Nutrition·2023· 16 cited
Characterization of the extreme pH-induced molten globule state of soy protein isolate and its influence on functional properties
Food Hydrocolloids·2023· 47 cited
A review of curcumin in food preservation: Delivery system and photosensitization
Food Chemistry·2023· 87 cited
Elucidating the effect of the Hofmeister effect on formation and rheological properties of soy protein/κ-carrageenan hydrogels
Food Hydrocolloids·2023· 47 cited
Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin
Foods·2023· 8 citedOpen Access
Fabrication and characterization of high internal phase Pickering emulsions based on pH-mediated soy protein-epigallocatechin-3-gallate hydrophobic and hydrophilic nano-stabilizer
LWT·2023· 31 citedOpen Access
Curcumin protects against cerebral ischemia-reperfusion injury in rats by attenuating oxidative stress and inflammation: A meta-analysis and mechanism exploration
Nutrition Research·2023· 15 citedOpen Access
Hyaluronic acid-modified curcumin-copper complex nano delivery system for rapid healing of bacterial prostatitis
Carbohydrate Polymers·2023· 29 cited
Ultrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates
Food Hydrocolloids·2023· 108 citedOpen Access
page 1 of 3Next →

Frequent Co-authors

Jing Yang(6), Qianchun Deng(6), Yue Zhang(5), Chen Cheng(5), Lianzhou Jiang(4), Yan Zhang(4), Xiaonan Sui(4), Keting Li(4), Xingyi Chen(4), Haihui Zhang(3), Dengfeng Peng(3), Jiayu Wen(3), Laping He(3), Wei Wei(2), Lingxia Yuan(2), Qiang Wei(2), G.‐H. Ma(2), Yuqing Duan(2), Fang Geng(2), Li Liang(2)