王颖

基本信息：工学博士，副教授、硕士生导师，主要从事无机材料诱导酶活化与催化、畜产蛋白质分子自组装、肉制品凝胶与风味行成机制研究。近年来，主持完成国家自然科学基金、宁波市自然科学基金、宁波市富民项目、“浙江省动物蛋白精深加工技术”重点实验室开放项目各1项，参与完成国家十二五科技支撑计划、国家重点研发专项任务、国家优秀科学基金、浙江省杰出青年科学基金等多个项目的研究工作。第一/通讯作者在Biosensors & Bioelectronics、International Journal of Biological Macromolecules、Food Chemistry、Food Research International、Inorganic Chemistry Frontiers、LWT、Journal of Food Science、Frontier in Nutrition等期刊发表SCI收录论文22篇。

教育经历：

2009.09-2014.06中国科学院大学，硕博连读

2005.09-2009.06 湖北大学，本科

工作经历：

2022.06-至今obao欧宝娱乐 ，副教授

2014.08-2022.05宁波大学，讲师、副教授

2018.03-2019.03布里斯托大学，访问学者

主要讲授课程：《食品原料学》、《动植物检验检疫》、《食品专业英语》、《食品工艺学》

主要研究领域：畜产品加工与资源功能化利用，主要包括畜禽骨血副产物高值化利用、无机材料诱导酶活化与催化、畜产蛋白质分子自组装、肉制品凝胶与风味行成机制研究。

承担的主要科研项目：

1.国家自然科学基金委员会，青年项目，21607086，20万，主持

2.国家自然科学基金委员会，青年项目，31601487，20万，参与

3.浙江省公益性项目，15万，参与

4.宁波市惠民项目，2016C51025，10万 ，主持

5.宁波市公益项目，202002N3067，20万，主持

发表的代表性论文：

1. Du, J., Cao, J., Zhou, C., Pan, D., Geng, F.,Wang, Y.*,(2022).Insight into the mechanism of myosin-fibrin gelation induced by non-disulfide covalent cross-linking, Food Research International, 156: 111168.

2. Du, J., Zhou, C., Xia, Q., Wang, Y., Geng, F., He, J., Sun, Y., Pan, D., Cao, J. (2022). The effect of fibrin on rheological behavior, gelling properties and microstructure of myofibrillar proteins, LWT, 153, 112457.

3.Yang, Y., Pan, D.,Wang, Y*., He, J., Xia, Q., Cao, J., (2020). Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock, Foods, 9(4):513，

4. Zhou, Y., Zhou, C., Pan, D.,Wang, Y*., Cao, J*., (2020). The effect of sodium chloride levels on the taste and texture of dry-cured ham, Journal of Food Measurement and Characterization, 14, 2646-2655

5.Wang, Y.*, Wang L.*, Liu R., Li X., Casein templated synthesis of porous perovskite and its application in visible-light photocatalytic degradation of methylene blue, Materials Science in Semiconductor Processing, 2019, 103: 104597.

6.Yang, Y.,Wang, Y., Pan, D., Zhang, Y., He, J., Xia, Q., Cao, J*., (2020). The application of 1H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce-stewed beef. Food Science and Nutrition. 8(9):4868-4876

7.Wang, Y., YangY., PanD., HeJ., CaoJ.*, WangH., ErtbjergP.*, Metabolite profile based on 1H NMR of broiler chicken breasts affected by wooden breast myodegeneration, Food Chemistry, 2020, 310: 125852.

8.Wang, Y., JiangY., CaoJ.*, Chen,Y.,SunY., ZengX.,et al, Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production, Food Chemistry, 2016, 190: 33-40.

9.BiY., Zhou,G.,PanD.,Wang, Y.*, DangY.,et al, The effect of coating incorporated with black pepper essential oil on the lipid deterioration and aroma quality of Jinhua ham, Journal of Food Measurement and Characterization, 2019, 13(4): 2740-2750.

10.ZhangJ.,Wang, Y., PanD., CaoJ.*, Shao,X.,et al, Effect of black pepper essential oil on the quality of fresh pork during storage, Meat Science, 2016, 117: 130-136.