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 王宇晓 副教授


学术简介:

王宇晓,中国农业大学博士,5822yh银河国际副教授,浙江田雨山药用油有限公司客座研究员,博士后在中国农业大学和康奈尔大学开展研究工作,探索食品化学和分析化学等多领域交叉学科的基础研究。获得1项国家级人才项目-“博士后国际交流计划”派出项目,参与1项国家重点研发计划、2项国家自然基金面上项目和1项国家重点实验室开放基金,在食品中功效成分的物质鉴定、结构表征、相互作用等方面开展了系统研究。担任国际期刊Food and Health编委,Gels和Frontiers in Pharmacology的客座编辑,以及Food Hydrocolloids、Journal of Agricultural and Food Chemistry、Gels审稿人。在Green Chemistry和Food Hydrocolloids等国际期刊发表SCI论文20余篇,授权10余项国际和国内专利。


学习经历:

20159-20196月,中国农业大学,食品科学与营养工程学院,食品科学,博士

20129-20146月,5822yh银河国际,食品学院,食品工程,硕士

20089-20126月,5822yh银河国际,食品学院,食品质量与安全,本科

 

教学及研究经历:

20234-至今,5822yh银河国际,5822yh银河国际

202111-20233月,江苏大学,食品与生物工程学院

20197-202111月,中国农业大学,博士后

20199-20209月,康奈尔大学,博士后

 

代表论文:

1. Han Liu, Li Guo, Fuying Wang, Hongxun Tao, Bin Yu, Haibo Zhao, Jianpeng Li, Minwei Xu, Haiteng Tao*(通讯), Bo Cui*(通讯)Yuxiao Wang* (通讯). Recombinant microgels utilized to formulate green Pickering emulsions. Food Hydrocolloids, 2024, 150, 109678. (IF 11.504)

2. Xin Zhang#(共一)Yuxiao Wang#(共一), Fei Wu, Duanyin Gu, Hongxun Tao, and Rentang Zhang. Organic acid and aromatic compounds create distinctive flavor in the blackening process of jujube. Food Chemistry, 2024, 138199. (IF 9.231)

3. Fuying Wang, Li Guo, Han Liu, Hongxun Tao, Bin Yu, Haibo Zhao, Jianpeng Li, Haiteng Tao*(通讯), Bo Cui*(通讯)Yuxiao Wang*(通讯). Water-in-oil oleogel with biphasic stabilization for fabrication of low-fat salad dressing. Food Hydrocolloids, 2023. (IF 11.504)

4. Yuxiao Wang, Mo Li, Xin Wen, Haiteng Tao, Kunli Wang, Rao Fu, Hongxun Tao, Fuying Wang, Nan Chen, Yuanying Ni. Conformational changes and the formation of new bonds achieving robust nanoemulsions by electrostatic interactions between whey protein isolate and chondroitin sulfate. Food Hydrocolloids, 2023. (IF 11.504)

5. Tao H, Guo L, Qin Z, Yu B, Wang Y*(通讯), Li J, Wang Z, Shao X, Dou G, Cui B*(通讯). Textural characteristics of mixed gels improved by structural recombination and the formation of hydrogen bonds between curdlan and carrageenan. Food Hydrocolloids, 2022. (IF 11.504)

6. Wang Y, Tao H, Wang K, Li M, Wen X, Fu R, Qin C, Ni Y. Nanocapsules formed by interactions between chondroitin sulfate and egg white protein for encapsulating hydrophilic ingredients. Green Chemistry, 2021. (Cover, IF 11.034)

7. Tao H, Wang B, Wen H, Cui B*(通讯), Zhang Z, Kong X, Wang Y*(通讯). Improvement of the Textural Characteristics of Curdlan Gel by the Formation of Hydrogen Bonds with Erythritol. Food Hydrocolloids, 2021. (IF 11.504)

8. Wang Y*, Tan C, Mohammad D, Li Pei, Davidowsky P, Yan B. Development of Microcapsules Using Chitosan and Alginate via W/O Emulsion for the Protection of Hydrophilic Compounds by Comparing with Hydrogel Beads. International Journal of Biological Macromolecules, 2021. (IF 8.025)

9. Wang Y, Li J, Xu Z, Li M, Wang K, Pang S, Ni Y. The formation process of green substances in Chrysanthemum morifolium tea. Food Chemistry, 2020, 326: 127028. (IF 9.231)

10. Wang Y, Xu Z, Xen X, Li M, Pang S, Huang Y, Ni Y. The formation and bioactivities of green substances in Chrysanthemum morifolium tea. Food Chemistry, 2019, 286, 268-274. (IF 9.231)


科研项目:

国家自然科学基金(面上项目,31871807),参与。

国家自然科学基金(面上项目,31571849),参与。

 

代表专利:

1、一种包埋亲水化合物的纳米微胶囊及其制备方法与应用,2021106258464,中国专利。

2、一种姜中水溶性天然芳香组分的制备方法及饮料,2018104357232,中国专利。

3Method of layer-by-layer self-assembly immobilizing flaxseed oil and composite oil thereof, 2017101823, 澳大利亚专利.

4、一种层层自组装固化亚麻籽油及其复配油脂的方法,2016103441950,中国专利。

5、一种玫瑰果籽油微胶囊的制备方法,2015103895978,中国专利。


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