- TU510
- +852 3400 8786
- rori0610@graduate.hku.hk
ORCID IDEducation and Academic Qualifications
- Doctor of Philosophy, The University of Hong Kong
Research Overview
Food materials science is a field of study related to the development, characterization, processing and engineering of materials for food applications. Dr. Lai’s research lies in this field, and focuses on the design and engineering of functional polymeric materials for bioactive agent encapsulation, food packaging, and food product development.
Research Interests
Achievements
- Lai, W. F., & Wong, W. T. (2022). Edible clusteroluminogenic films obtained from starch of different botanical origins for both food packaging and real-time quality management of packaged frozen foods. Membranes, 12(4), 437.
- Lai, W. F., & Wong, W. T. (2021). Property-tuneable gelatine-based microgels fabricated by using flow-focusing microfluidic geometry for bioactive agent delivery. Pharmaceutics, 13(6), 787.
- Lai, W. F., Wong, E., & Wong, W. T. (2020). Multilayered composite-coated ionically crosslinked food-grade hydrogel beads generated from algal alginate for controlled and sustained release of bioactive compounds. RSC Advances, 10, 44522 - 44532.
- Hu, C. S., Wong, W. T., Wu, R. Y., Lai, W. F. (2020). Biochemistry and use of soybean isoflavones in functional food development. Critical Reviews in Food Science and Nutrition, 60(12), 2098-2112.
- Lai, W. F., Hu, C. S., Deng, G. X., Lui, K. H., Wang, X., Tsoi, T. H., Wang, S. X., Wong, W. T. (2019). A biocompatible and easy-to-make polyelectrolyte dressing with tunable drug delivery properties for wound care. International Journal of Pharmaceutics, 566, 101-110.
