Beibu Gulf University, China.
Wang Lei is a Professor at the School of Food Engineering, Beibu Gulf University and a part-time master supervisor at Guangxi University of Science and Technology and Jishou University. He holds a Ph.D. in Engineering from Southwest University. His research primarily focuses on the processing adaptability and ecological high-value utilization of agricultural and sideline products.
Profile
🎓 Education
Prof. Dr. Lei Wang holds a Ph.D. in Engineering from Southwest University 🏫. He is a distinguished researcher and academic with expertise in engineering and technology. His work focuses on advancing innovative solutions in his field, contributing significantly to scientific research and industrial applications. Throughout his career, Dr. Wang has been involved in numerous research projects, publications, and academic collaborations, making a substantial impact on the engineering community. 🚀
👨🏫 Experience
Prof. Dr. Lei Wang is a Professor at the School of Food Engineering, Beibu Gulf University 🏫 and a Master Supervisor at Guangxi University of Science and Technology & Jishou University 🎓. His research focuses on food engineering, innovation in food processing technologies, and quality enhancement.
As a Principal Investigator, he has led multiple projects funded by prestigious institutions, including the National Natural Science Foundation of China, Guangxi Key R&D Program, Guangxi Natural Science Foundation, and the Guangxi Colleges and Universities Young and Middle-aged Teachers Basic Capacity Improvement Project.
Dr. Wang also serves as a peer reviewer for leading journals such as LWT-Food Science and Technology, Food Science and Technology International, and Modern Food Science and Technology 📰, contributing to the advancement of scientific research in food engineering.
🏆 Research Interests
Wang Lei specializes in:
Processing adaptability of agricultural products 🌾
Ecological high-value utilization of sideline products ♻️
Food processing technologies 🍞🥛
🏅 Awards & Achievements
Led and participated in multiple national and provincial research projects 🎯
Published 40+ research papers, including 10+ indexed papers 📑
Authored two books and contributed to multiple textbooks 📘
Participated in drafting four industry standards and one enterprise standard 📜
📚 Selected Publications
Effects of barley seedling powder on rheological properties of dough and quality of steamed bread
📖 Food Science and Technology International (2025-03)
🔗 DOI: 10.1177/10820132231188988
👥 Contributors: Xiaohuang Cao, Md. Nahidul Islam, Dandan Lu, Congying Han, Lei Wang, Mingxiong Tan, Yuan Chen, Ning Xin
Lipid and polyphenol removal on the structural, physico-chemical and technological properties of passion fruit epicarp flour
📖 Food Chemistry: X (2025-02)
🔗 DOI: 10.1016/j.fochx.2025.102345
👥 Contributors: Xin Ning, Chengrong Wen, Shimin Chen, Lina Chen, Xiaohui Huang, Lei Wang
Effects of superheated steam processing on the physicochemical properties of sea rice bran
📖 Food Science and Technology International (2023-03)
🔗 DOI: 10.1177/10820132211062711
👥 Contributors: Xiaohuang Cao, Md. Nahidul Islam, Xin Ning, Zhihui Luo, Lei Wang
Corn silk flour fortification as a dietary fiber supplement: Evolution of the impact on paste, dough, and quality of dried noodles
📖 International Journal of Food Engineering (2022-06-27)
🔗 DOI: 10.1515/ijfe-2021-0360
👥 Contributors: Xin Ning, Xiaodong Zheng, Zhihui Luo, Zhilin Chen, Xiaoli Pan, Kena Yu, Zhaoming Liu, Xuerong Huang, Wei Du, Xiaohuang Cao et al.
Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodles
📖 Food Science & Nutrition (2022-05)
🔗 DOI: 10.1002/fsn3.2788
👥 Contributors: Xin Ning, Yahan Zhou, Zhen Wang, Xiaodong Zheng, Xiaoli Pan, Zhilin Chen, Qiuping Liu, Wei Du, Xiaohuang Cao, Lei Wang
Fortification of set yogurt with passion fruit juice: Effects on fermentation kinetics, physicochemical properties, and functionality
📖 Journal of Dairy Science (2021-04)
🔗 DOI: 10.3168/jds.2020-19261
👥 Contributors: Xin Ning, Zhihui Luo, Zhilin Chen, Chunyao Zhou, Cuiqing Xie, Wei Du, Lei Wang