2014.09-2018.07  吉林大学  食品科学与工程/本科;

2018.09-2021.07  中国农业科学院研究生院（推免）  食品科学/硕士;

2021.09-2025.07  中国农业大学  食品科学/博士

2025.12-至今，宁夏大学食品科学与工程学院，讲师

1. 枸杞功能成分高值化利用

2. 精准膳食营养

3. 食品营养与健康产品开发

[1] Wei, R., Liao, X. & Wang, J. More efficient and precise: the innovation and future of probiotic delivery from the rise of intelligent self-adaptive systems. Science Bulletin, 2025, 70(6): 815-819.(第一作者，中科院一区，IF21.1)

[2] Wei, R. et al. Upper digestion fate of citrus pectin-stabilized emulsion: An interfacial behavior perspective. Carbohydrate Polymers, 2021, 264, 118040. (第一作者，中科院一区，IF 12.5)

[3] Wei, R. et al. Influence of triacylglycerol on the physical stability and digestion fate of triacylglycerol–bergamot mixed-oil emulsions with nobiletin. LWT-Food Science and Technology, 2021, 144, 111253. (第一作者，中科院一区，IF 6.6)

[4] Wei, R. et al. Galacto-oligosaccharides recruit galactosidase-enriched Lachnospiraceae bacteria to redress abnormal gut microbiota and lipid metabolism in pregnancy. SCIENCE CHINA Life Sciences. (2025) (第一作者，中科院一区，IF 9.5)

[5] Zhao F, Zhang R, Wei R, et al. Alternating High‐Fat and Polysaccharide Diets Modulates Gut Phage‐Bacterial Interplay[J]. Advanced Science, 2026: e16916.（第二作者，中科院一区，IF 14.1）

weirujun6@nxu.edu.cn