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作者簡介
Jay Kumar Pandey is an Assistant Professor in the Department of Electrical & Electronics Engineering at Shri Ramswaroop Memorial University, India. With fifteen years of teaching and research experience, he has published more than thirty research papers and Books in reputed publishers.
Tanmay Sarkar is a Lecturer in Food Processing Technology at West Bengal State Council of Technical Education, Government of West Bengal. He has authored more than 140 research papers including 90 SCIE/SCI publications. Dr. Sarkar has been classified among the top 2% of global highly-cited researchers published by Stanford University, USA in the year 2024 and 2025.
Wing-Fu Lai is an Associate Professor at the School of Food Science and Nutrition, University of Leeds, UK. He is also an Honorary Professor at Zhejiang Provincial People's Hospital. His research focuses on developing and engineering functional polymeric materials for bioactive agent encapsulation and food product innovation.
作者簡介(中文翻譯)
Jay Kumar Pandey 是印度 Shri Ramswaroop Memorial University 電機與電子工程系的助理教授。他擁有十五年的教學和研究經驗，已在知名出版社發表超過三十篇研究論文和書籍。
Tanmay Sarkar 是西孟加拉邦技術教育國家委員會的食品加工技術講師。他已發表超過140篇研究論文，其中包括90篇 SCIE/SCI 期刊文章。Sarkar 博士在2024年和2025年被美國史丹佛大學評選為全球前2%的高被引研究者。
Wing-Fu Lai 是英國利茲大學食品科學與營養學院的副教授。他同時也是浙江省人民醫院的榮譽教授。他的研究專注於開發和工程化功能性聚合物材料，用於生物活性成分的包封和食品產品創新。
