硕士生导师
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 北京工商大学,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., Yang Y., Pan D., He J., Cao J.*, Wang H., Ertbjerg P.*, Metabolite profile based on 1H NMR of broiler chicken breasts affected by wooden breast myodegeneration, Food Chemistry, 2020, 310: 125852.
8. Wang, Y., Jiang Y., Cao J.*, Chen, Y., Sun Y., Zeng X., 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. Bi Y., Zhou, G., Pan D., Wang, Y.*, Dang Y., 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. Zhang J., Wang, Y., Pan D., Cao J.*, Shao, X., et al, Effect of black pepper essential oil on the quality of fresh pork during storage, Meat Science, 2016, 117: 130-136.