Published on by China Scientist

Mr. Wenping Lv | Food Science | Excellence in Innovation

Dr. Lv Wenping is an Associate Professor and Master’s Supervisor at the School of Food Science and Technology, Jiangnan University. He received his Ph.D. from Zhejiang University and has served as a visiting scholar at Virginia Tech, USA. His teaching focuses on Biochemistry, Molecular Biology, and Genetic Engineering. His research explores the screening and enzymatic synthesis of food functional factors, as well as the development of functional beverages. He has led over ten major research projects, published more than 50 academic papers, and co-authored several national textbooks. Honored as Jiangnan University’s “Most Beloved Teacher,” he is also a member of the Jiusan Society.

Mr. Wenping Lv | Jiangnan University | China

Profile

SCOPUS ID

Education

  • Dr. Lv Wenping earned his doctoral degree from Zhejiang University, one of China’s premier institutions known for its strong emphasis on science and technology. His academic training laid a solid foundation in food science, particularly in biochemistry and biotechnology. His educational journey equipped him with the theoretical knowledge and research capabilities necessary to excel in both teaching and innovation in food functional components.

Experience

  • Dr. Lv has built a robust academic and research career at Jiangnan University, serving as an Associate Professor and Master’s Supervisor in the School of Food Science and Technology. He has also gained international academic exposure as a visiting scholar at Virginia Tech in the United States. Throughout his career, he has been actively engaged in teaching core subjects such as Biochemistry, Biochemical Experiments, Molecular Biology, and Genetic Engineering, while mentoring graduate students and young researchers in advanced food science research.

Awards and Recognition

  • Dr. Lv has been recognized for his outstanding contributions to education and mentorship with the title of “Most Beloved Teacher” by Jiangnan University. His commitment to excellence and student-centered teaching has made him a respected figure among peers and learners alike. In addition to academic honors, he holds membership in the Jiusan Society, reflecting his dedication to science and public service.

Skills and Certifications

  • Dr. Lv possesses deep expertise in functional food chemistry and biotechnology. His core skills include the screening and structure-activity analysis of food functional factors, enzymatic synthesis techniques, and the development of formulations for functional beverages. He is proficient in both experimental and theoretical aspects of molecular biology, making him a valuable contributor to interdisciplinary research in food science.

Research Focus

  • Dr. Lv Wenping stands out as an accomplished educator and researcher whose work bridges academic excellence and practical innovation. His multidisciplinary approach, commitment to teaching, and impactful contributions to the field of food functional factors have positioned him as a leading figure in food science and technology.

Conclusion

  • Xiaoyu Wang stands out as a leading researcher in the convergence of biomaterials and immunological engineering. Through innovative platforms and translational research, she has advanced the development of next-generation vaccines and therapeutic strategies. Her sustained excellence, creativity, and impact position her as a key contributor to the future of biomedical materials science and its role in public health advancement.

Publications

  • Deodorization of Oviductus ranae: Establishment of ultrasound-composite natural products method
    Authors: Yu Wang, Weiben Ge, Haixuan Sun, Jinghui Chen, Zan Hu, Guandong Fang, Wenping Lv, Hongxin Wang
    Journal: Food & Nutrition

  • Effects of freeze‐thawing, blanching, and ultrasound pretreatments on drying efficiency and quality of quince peels
    Authors: Pei Wang, Wenping Lv, Hongxin Wang
    Journal: Journal of Food Science

  • PEG-based-ultrasound-microwave synergistic extraction of mucilage polysaccharides from chia seed: Structural characterization and bioactivity
    Authors: Jinghui Chen, Weiben Ge, Pei Wang, Hongxin Wang
    Journal: International Journal of Biological Macromolecules

  • Comparison of extraction process, physicochemical properties, and in vitro digestion characteristics of chia seed mucilage polysaccharide
    Authors: Jinghui Chen, Weiben Ge, Pei Wang, Hongxin Wang
    Journal: International Journal of Biological Macromolecules

  • Effects of freeze-hot air drying on physicochemical properties and anti-tyrosinase activity of quince peels
    Authors: Pei Wang, Wenping Lv, Hongxin Wang
    Journal: Food Chemistry

Wenping Lv | Food Science | Excellence in Innovation

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