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个人简介
Dr. Lai has been qualified as a Licensed Pharmacist and a Registered Dietitian in People's Republic of China, in which he has also been accredited as “Overseas High-caliber Personnel” by Shenzhen Municipal People's Government. Dr. Lai is a Registered Nutritionist in the UK and a Fellow of the UK Higher Education Academy, and has received his Certified Food Scientist credential from the International Food Science Certification Commission in the United States.
Till now Dr. Lai has served as an ad-hoc reviewer for over 110 international journals, including ACS Applied Materials & Interfaces, Chemical Reviews, Biomaterials, Advanced Healthcare Materials, Journal of Controlled Release, Carbohydrate Polymers, Applied Materials Today, Food Bioscience, and Food Reviews International. His research focus lies in the development and engineering of polymeric materials for food and pharmaceutical applications. He has been ranked among the world's top 2% of scientists by Stanford University in 2021 and 2022, and among the world's top 100,000 scientists by GLOBALAUTHORID. Twelve of his articles have been selected as “ESI Highly Cited Paper”. Six of his articles have also been selected as “ESI Hot Paper”, ranking in the top 0.1% of articles in the relevant field.
Till now Dr. Lai has served as an ad-hoc reviewer for over 110 international journals, including ACS Applied Materials & Interfaces, Chemical Reviews, Biomaterials, Advanced Healthcare Materials, Journal of Controlled Release, Carbohydrate Polymers, Applied Materials Today, Food Bioscience, and Food Reviews International. His research focus lies in the development and engineering of polymeric materials for food and pharmaceutical applications. He has been ranked among the world's top 2% of scientists by Stanford University in 2021 and 2022, and among the world's top 100,000 scientists by GLOBALAUTHORID. Twelve of his articles have been selected as “ESI Highly Cited Paper”. Six of his articles have also been selected as “ESI Hot Paper”, ranking in the top 0.1% of articles in the relevant field.
研究兴趣
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Yong Chen,Xing-wang Zhu,Wing-Fu Lai, Yong-pu Liu, Xuan-feng Xu,Li-ming Liu,Yan-juan Chen,Chuan-fu Zhang, Guang-yi Wang,Zhi-qiang Cheng,Dong-zhou Liu
Heliyonno. 6 (2023): e17228-e17228
FOOD REVIEWS INTERNATIONALpp.1-23, (2023)
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