王晶    博士、讲师

联系方式

邮编: 225127

电话：13771091070

E-mail：13771091070@yzu.edu.cn

地址：扬州市华扬西路196号扬州大学旅游烹饪学院

个人简要经历

2017.09－2022.06   江南大学 食品科学与工程      博士

2014.09－2017.06   江南大学       营养与卫生学        硕士

2010.09－2014.06   常熟理工学院 食品质量与安全      学士

主要研究方向

1. 食品加工、发酵食品

2. 食品营养与安全

科研项目

1. “十三五”国家重点研发计划课题：方便营养型蛋制品绿色加工关键技术研究及开发（No. 2018YFD040146）（参与）

2. 国家青年科学基金项目：基于卵黄球膜原理的复合胶团构筑及其营养素递送机制研究（No. 31801483）（参与）

主要发表论文

1. Wang, J., Gu, L., Su, Y., Chang, C., Xu, L., Yang, Y., & Li, J. (2020). Changes in microbial, physiochemical, and functional properties of pasteurized liquid whole egg during refrigerated storage. J Sci Food Agric, 100(7), 2873-2879.

2. Wang, J., Su, Y., Gu, L., Chang, C., Xu, L., Yang, Y., & Li, J. (2021). The inhibition of cell-free supernatants of several lactic acid bacteria on the selected psychrophilic spoilage bacteria in liquid whole egg. Food Control, 123,107753.

3. Wang, J., Xu, L., Su, Y., Gu, L., Chang, C., Xu, L., Yang, Y., & Li, J. (2021). To improve the gel properties of liquid whole egg by short-term lactic acid bacteria fermentation. Innovative Food Science and Emerging Technologies, 102873.

4. Xu, L., Wang, J.1, Su, Y., Chang, C., Gu, L., Yang, Y., & Li, J. (2021). Utilization of high internal phase emulsion stabilized by egg yolk-modified starch complex for the delivery of lutein. LWT, 111024.

5. Li, J., Wang, J.1, Zhai, J., Gu, L., Su, Y., Chang, C., & Yang, Y. (2021). Improving gelling properties of diluted whole hen eggs with sodium chloride and sodium tripolyphosphate: Study on intermolecular forces, water state and microstructure. Food Chemistry, 358, 129823.

6. Xu, L., Wang, J.1, Su, Y., Lv, Y., Chang, C., Gu, L., Yang, Y., & Li, J. (2021). Influence of konjac glucomannan on the emulsion-filled/non-filled chicken gel: Study on intermolecular forces, microstructure and gelling properties. Food Hydrocolloids, 124,107269.