Lei (Sally) Sha

• Experienced Nutritional Biochemist and Food Technology Specialist with a decade of expertise in animal and food science. Skilled in research and development, specializing in optimizing nutritional profiles of animal food products and enhancing overall animal health. Demonstrated proficiency in biochemical engineering and nutritional science, with a successful history of leading research projects and securing substantial funding for groundbreaking studies.
• Highly skilled Postdoctoral Research Fellow experienced in conducting, managing, and presenting scientific research. Demonstrates expertise in critical thinking, problem-solving, and data analysis. Works effectively both independently and collaboratively to drive project success. Recognized for contributing to substantial advancements within the field through published works.
• Highly accomplished Principal Investigator and Co-Investigator with a track record of securing over USD 432,000 in research grants across diverse areas including protein modifications, food safety, and antibiotic residues. Effective supervisor providing leadership and mentorship to graduate and undergraduate students in guiding research projects and coursework. Proficient in animal care with practical experience in fur animal nutrition and disease management.
• Pet health and well-being advocate with expertise in evidence-based practices and cutting-edge food technology. Skilled in developing high-quality, safe, and nutritious pet products through scientific knowledge. Seeking a role in pet care or health to apply research, product development, and customer engagement skills.

1. 2019-2021 Functional properties of food proteins modified by phytophenolic compounds. United States Department of Agriculture, National Institute of Food and Agriculture (USDA-NIFA). Project number: 1020736. Leading researcher.

2. 2019-2021 Ultrasound-assisted modification of plant proteins. Funding agency: Roquette. Nutrition USA. Project number: 3048115118. Leading researcher.

3. 2020 Plant source proteins as protein supplements in meat products. the First-Class Discipline Construction Project of Liaoning Province. Project number: LNSPXKBD2020320. RMB¥50,000 (or US$7,692), Principal Investigator.

4. 2019 Inhibition of heterocyclic aromatic amines in grilled mutton patties using plant-derived polyphenols. School-Enterprise Cooperative Research Project in Food Industry of Liaoning Province. Project number: 2019LNSPLM0205. RMB¥10,000 (or US$1,538), Principal Investigator.

5. 2016-2017 Detection and quantitation of lomefloxacin and pefloxacin residues in organ tissues and eggs of laying hens. Institute of Quality Standards and Testing Technology for Argo-Products, Chinese Academy of Agricultural Sciences. Project number: 2016-KF-15. RMB¥100,000 (or US$15,384), Principal Investigator.

6. 2017-2018 The metabolism and residues of quinolones in poultry. Research Fund for the Doctoral Program of Bohai University. Project number: 0517bs018. RMB¥20,000 (or US$3,077), Principal Investigator.

7. 2016-2017 Survey on Feed Additives and Their Residue Status in Livestock and Poultry Production Processes in Northeast China. Ministry of Agriculture Key Laboratory Open Project.Project number: 0517hx13. RMB¥20,000 (or US$3,077), Principal Investigator.

8. 2018-2019 Investigation of antibiotic residues in swine production in northeast China. Institute of Quality Standards and Testing Technology for Argo-Products, Chinese Academy of Agricultural Sciences. Project number: Z00904. RMB¥20,000 (or US$3,077), Principal Investigator.

9. 2021-2022 Application of modified plant protein in plant-based products. Bohai University. Project number: RMB¥20,000 (or US$3,077), Principal Investigator.

10. 2016-2020 R&D of key technologies and equipment for quantitative and rapid smoking in smoked meat products. National Program on Key Basic Research Project. Project number: 2016YFD040150502. RMB¥1,270,000 (or US$195,384), Co-Investigator.

11. 2018-2020 R&D and demonstration of key technologies for organic manufacturing of meat and egg products. Department of Education of Liaoning Province. Project number: 000041804. RMB¥300,000 (or US$46,153), Co-Investigator.

12. 2017-2019 Pork quality and safety control and green processing technology application and demonstration. Liaoning Province Science and Technology Project. Project number: 2017205003. RMB¥1,000,000 (or US$153,846), Co-Investigator.

1. Li, R., Alma, D.T., Sha, L., and Xiong, Y.L. Unlocking the Functional Potential of Oat Protein: A Comprehensive Review of Structure–Functionality Relationship and Optimization. Submitted.

2. Li, R., Alma, D.T., Sha, L., and Xiong, Y.L. Structural modification of oat protein by thermosonication combined with high pressure for O/W emulsion and model salad dressing production. International Journal of Biological Macromolecules. 2024, 255, 128109. IF: 8.2

3. Sha, L. and Xiong, Y.L. Comparative physicochemical and functional properties of pea (Pisum sativum L.) protein isolate, legumin and vicilin as induced by ultrasound treatment. Food Research International. 2022, 156, 111179. IF: 8.1

4. Sha, L., and Liu, S.S., Effect of tea polyphenols on the inhibition of heterocyclic aromatic amines in grilled mutton patties. Journal of Food Processing and Preservation. 2022, 46(10), e16811. IF: 2.609

5. Sha, L., Aeneas, O.K., Wang, Q.L., Alma, D.T., and Xiong, Y.L. Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein. Food Chemistry. 2021, 350, 129271. Highly Cited Papers. IF: 8.8

6. Liu, S.S. and Sha, L. Nutrition and safety assessment of plant protein-based meat alternative products. Food and Fermentation Industries (in Chinese). 2021,47 (8), 297-303.

7. Sha, L. and Xiong, Y.L. Plant protein-based alternatives of reconstructed meat: science, technology, and challenges. Trends in Food Science & Technology. 2020, 102:51-61. Hot Papers. IF: 15.3

8. Sha, L., Liu, S.S., and Liu, D.Y. Effects of soybean protein isolate on protein structure, batter rheology, and water migration in emulsified sausage. Journal of Food Processing and Preservation. 2020, 44(9): e14711. IF: 2.609

9. Cai, L.Y., Nian, L.Y., Zhao, G.H., Zhang, Y.H., Sha, L., and Li, J.R. Effect of herring antifreeze protein combined with chitosan magnetic nanoparticles on quality attributes in red sea bream (Pagrosomus major). Food and Bioprocess Technology. 2019, 12(3):409-421. IF: 5.6

10. Sha, L., Tang, X.Y., Liu. D.Y., Xu, Y.P., Ding, Y., and Ding, F. Detection and quantitation of lomefloxacin and perfloxacin residues in the organ tissues and eggs of laying hens. Journal of Food Protection. 2018, 81(5):810-814. IF: 2.745

11. Liu, D.Y., Deng, Y.J., Sha, L., Hashem, M.A., and Gai, S.M. Impact of oral processing on texture attributes and taste perception: a review paper. Journal of Food Science and Technology. 2017, 54(8):1-9. IF: 3.117

12. Liu, D.Y., Li, S.J., Wang, N., Deng, Y.J., Sha, L., Gai, S.M., Liu, H., and Xu, X.L. Evolution of taste compounds of Dezhou-braised chicken during cooking evaluated by chemical analysis and an electronic tongue system. Journal of Food Science. 2017, 82(5):1076-1082. IF: 3.9

13. Sha, L. and Xu, Y.P. Effects of fasting and refeeding with different fat supplements on hepatic lipidosis in mink. Indian Journal of Animal Research. 2013, 47(4):465-471.

14. Sha, L., Xu, Y.P., and Jin, L.J. A review of mink farming practices in China. Scientifur. 2011, 35(3):27-36. (Top journal in fur animal science)

15. Dick, M.F., Hurford, J., Sha, L., Mustonen, A.M., Nieminen, P., and Rouvinen-Watt, K. High feeding intensity increases the severity of fatty liver in mink (Neovison vison) with potential ameliorating role for long-chain n-3 fatty acids. Acta Veterinaria Scandinavica. 2014, 56(1):5. IF: 2.1

16. Rouvinen-Watt, K., Harris, L., Dick, M., Pal, C., Sha, L., Mustonen, A.M., and Nieminen, P. Role of hepatic de novo lipogenesis in the development of fasting-induced fatty liver in the American mink (Neovison vison). British Journal of Nutrition. 2012, 108(8):1360-1370. IF: 3.6

17. Sha, L., Xu, Y.P., Li, S.Y., and Jin, L.J. Effects of fasting and refeeding on fatty liver disease in mink. Chinese Agricultural Science Bulletin. 2012, 28:126-129.

18. Sha, L., Xu, Y.P., Li, S.Y., and Jin, L.J. Nursing sickness in the mink. Chinese Agricultural Science Bulletin. 2011, 27(3):321-324.

19. Xu, Y.P., Wang, L.H., Sha, L., Liu, M., and Liu, H.Q. Research progress on protein and amino acids requirement in mink. Feed Panorama (in Chinese). 2010, 8:45-46.

20. Li, S.Y., Song, C.N., Sha, L., Wang, K.L., and Liu, H.Q. Effect of protein and amino acids in dietary on the quality of mink fur. Chinese Journal of Animal and Veterinary Science. 2009, 7:45-46.

21. Sha, L., Gao, C.F., and Liu, H.Q. Effects of exogenous melatonin on the growth of foxes and mink. Agricultural Knowledge (in Chinese). 2009, 11:47-48.

22. Rouvinen-Watt, K., Harris, L., and Sha, L. Neovison vison acetyl coenzyme A carboxylase 1 (ACC1) mRNA, partial cds. Nucleotide sequence, 639 bp. GenBank submission. Accession number AY494006.2. 2009. http://www.ncbi.nlm.nih.gov/nuccore/227018601

23. Rouvinen-Watt, K., Harris, L., and Sha, L. Acetyl coenzyme A carboxylase (ACC1) [Neovison vison]. Amino acid sequence, 212 aa. GenBank submission. Accession number AAR86714.2. 2009. http://www.ncbi.nlm.nih.gov/protein/227018602

1. Li, Runnan. Sha, L. Xiong, Y.L. Structural modification of oat protein by thermosonication combined with high pressure for O/W emulsion and model salad dressing production. IFT Annual Meeting & Food Expo, Chicago, July, 2023. Poster presentation.

2. Li, Runnan. Sha, L. Xiong, Y.L. Effect of disulfide cleavage by cysteine on the conformational stability, interfacial adsorption and emulsifying activity of oat protein. IFT Annual Meeting & Food Expo, Chicago, July, 2022. Poster presentation.

3. Sha, L.and Xiong, Y.L. Comparative physicochemical and functional properties of pea (Pisum sativum L.) protein isolate, legumin and vicilin as induced by ultrasound treatment. IFT Annual Meeting & Food Expo, Chicago, July, 2021. Poster presentation.

4. Sha, L., Liu, S.S., and Xiong, Y.L. Tea polyphenols inhibit precursor conversions to heterocyclic aromatic amines in roast mutton. IFT Annual Meeting & Food Expo, Chicago, July, 2020. Poster presentation.

5. Sha, L., Aeneas, K., and Xiong, Y.L. Ultrasound-induced improvement of emulsifying properties of pea protein. IFT Annual Meeting & Food Expo, July, 2020. Oral presentation.

6. Xiong, Y.L. and Sha, L. Plant protein-based alternative meat: science, technology, trend, and challenges to the meat industry. ICNFS Conference, Barcelona, Spain, April, 2020. Abstract.

7. Rouvinen-Watt, K., Sha, L., Harris, L., Dick, M., Mustonen, A.M., and Nieminen, P. Fasting- induced fatty liver in the American mink (Neovison vison) — negligible role for hepatic de novo lipid synthesis. Eighth Biennial Symposium of the Comparative Nutrition Society. Westward Look Resort, Tucson, Arizona, August, Proceedings of the Comparative Nutrition Society, 2010, 8:66-70. Poster presentation.

8. Sha, L., Xu, Y.P., Li, S.Y. and Jin, L.J. Nursing Sickness in the mink. China animal husbandry and Veterinary Association. the 2nd China Veterinary Clinical Conference, August, 2010, Changchun, China.

9. Dick, M., Hurford, J., Sha, L., Harris, L., Mitchell, J., Mustonen, A.M., Nieminen, P., and Rouvinen-Watt, K. American mink (Neovison vison) as a model for the first hit in the development of fatty liver disease: the role of dietary n-3 PUFA, body fat deposition, and fasting. Eighth Biennial Symposium of the Comparative Nutrition Society. Westward Look Resort, Tucson, Arizona, August, Proceedings of the Comparative Nutrition Society, 2010, 8:71-74. Poster presentation.

10. Sha, L., Harris, L., Dick, M., Nieminen, P., Mustonen, A.M., and Rouvinen-Watt, K. Role of fatty acid synthesis in the mink fatty liver syndrome. IX International Scientific Congress in Fur Animal Production. International Fur Animal Scientific Association, Halifax, NS, Canada, August, Scientifur, 2008, 32(4):157-158. Poster presentation.

11. Feng, X.S., Sha, L., Wang, K.L., and Liu, H.Q. Research Progress on the methods of euthanasia for fur animals. the 2nd Session of the International Fur Animal (Mink, Fox and Raccoon) Senior Seminar. August, 2009, Dalian, China.

12. Song, C.N., Sha, L., Wang, K.L., and Xu, Y.P. Nutritional Factors affecting the fur quality of fur animal. the 2nd Session of the International Fur Animal (Mink, Fox and Raccoon) Senior Seminar. August, 2009, Dalian, China.

13. Dick, M., Hurford, J., Sha, L., Harris, L., Mustonen, A.M., Nieminen, P., and Rouvinen-Watt, K. Effects of dietary fat source and feeding intensity on the development of fatty liver in the American mink (Neovison vison). Seventh Biennial Symposium of the Comparative Nutrition Society. Liscombe Lodge, Liscomb Mills, Nova Scotia, August, Proceedings of the Comparative Nutrition Society, 2008, 7: 66-70. Abstract.

1. Sha, L., Liu, S.S., Liu, D.Y., and Guo, R. A method for reducing the content of heterocyclic amines in roasted lamb patties based on tea polyphenols. 201911154879.4, 11/12/2019.

2. Ning, C., Wu, C., Zhou, J.Q., Ding, M.R., Hu, F.Q., Sha, L., Liu, S.S., Liu, Y., Wang, J.Q., Huang, S.Y., Liu, D.Y. Carrot and chicory compound nutritional beverage and preparation method. 201910786728.4, 08/23/2019.

• Pet animal health and nutrition
• Animal nutrition and disease
• Food safety
• Functional properties of food proteins
• Enzyme identification, purification, and characterization

• Department of Entomology Post-Doc Poster Competition 1st Place Prize, Lexington, KY, 2022
• EQA Network of Expert Evaluators, Spain
• Editorial board of Frontiers in Plant Science
• Editorial Board of Plant Metabolism and Chemodiversity
• Excellent Ph.D. student Award, Dalian University of Technology, 2009
• Chinese Government Scholarship, 2008
• Learning-English Model Student, Jilin Agricultural University, 2001
• Excellent Student Award, Jilin Agricultural University, 2000
• Excellent Student Award, Jilin Agricultural University, 1999
• First-Class Scholarship of University, 7 semesters, Jilin Agricultural University, 1999-2002
• Contributing Consultant, Qilihe Doctoral Program, Qilihe District, Lanzhou City, Gansu Province, China, 2018

• Food Chemistry (IF: 8.8)
• Ultrasonics Sonochemistry (IF: 8.4)
• Food Research International (IF: 8.1)
• Journal of Agricultural and Food Chemistry (IF: 6.1)
• LWT-Food Science and Technology (IF: 5.842)
• Food Bioscience (IF: 5.2)
• Frontiers in Plant Science (IF: 5.6)
• Journal of Food Science (IF: 3.9)
• Modern Food Science and Technology (IF: 0.256)

• Mandarin
• English

• Permanent Resident of The United States