Wang Lei

1.Personal Profile

Name: Wang Lei

Education: Doctor

Title: Associate Professor

Email: leiwang2021@ouc.edu.cn

2.Teaching course 

《Food Inspection and Analysis Experiment》

3.Experiment skill training

Exploitation and high value utilization of marine biological resources Natural products and skin health Natural products and metabolic syndrome Seaweed functional food and cosmetics raw materials Exploitation of seaweed functional food and cosmetics.

4.Research results

Representative papers:

Wang, L.,Cui, Y. R., Oh, S. J., Paik, M-J, Je, J.-G., Heo, J-H., Lee, T-K, Fu, X., Xu, J., Gao, X., and Y.-J. Jeon.Arsenic removal from the popular edible seaweedSargassum fusiformeby sequential processing involving hot water, citric acid, and fermentation. Chemosphere,2022, 292, 133409.(SCI,IF₂₀₂₀=7.086)

Wang,L.,Kim, H.-S.,Je, J.-G.,Fu, X.,Huang, C.,Ahn, G.,Oh, J.-Y.,Sanjeewa, K.K.A.,Xu, J.,Gao, X., I-K Y,and Y.-J. Jeon.In Vitro and In Vivo Photoprotective Effects of (-)-Loliode Isolated from the Brown Seaweed, Sargassum horneri. Molecules,2021, 26,6898.(SCIE,IF₂₀₂₀=4.411)

Wang, L., Yang H.-W., Ahn, Fu XT, Xu, J.C., Gao, X., and Y.-J. Jeon, In Vitro and In Vivo Anti-Inflammatory Effects of SulfatedPolysaccharides Isolated from the Edible Brown Seaweed,Sargassum fulvellum. Marine Drugs, 2021. 19: 277.(SCIE, IF₂₀₂₀=5.118)