王芸 博士、讲师

联系方式

地址：扬州市华扬西路196号扬州大学旅游烹饪学院

邮编: 225127

电话：15052110738

E-mail：wysx931221@163.com

个人简要经历

2019.09－2023.06 江南大学 食品科学与工程 博士

2016.09－2019.06 山东农业大学 食品科学  硕士

2012.09－2016.06 山东农业大学 食品质量与安全 学士

主要研究方向

1. 食品资源与综合利用

2. 食品营养与安全

主要发表论文

1.Wang, Y., Zhang, J., & Zhang, L. (2021). Anthocyanin-Dietary Proteins Interaction and Its Current Applications in Food. Food Reviews International, 2012189.

2. Wang, Y., & Zhang, G. (2021). The preparation of modified nano-starch and its application in food industry. Food Research International, 140, 110009.

3.Wang, Y., Zhang, J., & Zhang, L. (2022). An active and pH-responsive film developed by sodium carboxymethyl cellulose/polyvinyl alcohol doped with rose anthocyanin extracts. Food Chemistry, 373,131367.

4. Wang, Y., Zhang, J., & Zhang, L. (2022). Study on the mechanism of non-covalent interaction between rose anthocyanin extracts and whey protein isolate under different pH conditions. Food Chemistry, 384, 132492.

5. Wang, Y., Yang, C., Zhang, J., & Zhang, L. (2022). Interaction between whey protein isolate and rose anthocyanin extracts at different pHs: structure, emulsification and digestibility of complexes. Food Bioscience, 49, 101888.

6.Wang, Y., Yang, C., Zhang, J., & Zhang, L. (2023). Interaction of preheated whey protein isolate with rose anthocyanin extracts in beverage model system: influence on color stability, astringency and mechanism. Food Chemistry, 412, 135507.

7.Wang, Y., Yang, C., Zhang, J., & Zhang, L. (2022). Influence of rose anthocyanin extracts on physicochemical properties and in vitro digestibility of whey protein isolate sol/gel: based on different pHs and protein concentrations. Food Chemistry, 405, 134937.