副教授

联系方式：022-85358144

Email：rcwang@nankai.edu.cn

学习和工作经历

2008.09-2012.06, 华中农业大学食品科学技术学院, 获学士学位

2012.09-2018.06, 中国农业大学食品科学与营养工程学院, 获博士学位

2018.10-2021.09,  美国威斯康星大学麦迪逊分校食品科学系, 博士后

2021.11-至今,    澳门永利集团3044, 副教授

学术与社会任职

无

研究方向

1.食品蛋白质功能性及凝胶动力学

2. 食品的相变、流变学及质地

3. 功能食品研究与开发

主持科研项目

无

代表性论文与专利

累计发表SCI论文16篇，其中第一作者12篇（一区11篇）；参编英文学术著作1部；申请国家发明专利1项。

1. Wang,R*.,Hartel, R. W*. (2022a). Citric acid and heating on the hydrolysisand gelation of gelatin in confectionery gels. FoodHydrocolloids,129, 107642

2. Wang,R*.,Hartel, R. W*. (2022b). Confectionery gels: Gelling behavior and gelproperties of gelatin in concentrated sugar solutions. FoodHydrocolloids,107132

3. Wang,R*.,Hartel, R. W*. (2021). Understanding stickiness in sugar-rich foodsystems: A review of mechanisms, analyses, and solutions ofadhesion. Comprehensive Reviews in Food Science and Food Safety.1-37 

4. Wang,R.,Guo, S.* (2021). Phytic acid and its interactions: Contributions toprotein functionality, food processing, and safety, ComprehensiveReviews in Food Science and Food Safety, 20， 2081-2105 

5. Wang,R.,Hartel, R. W*. (2021). Caramel stickiness: Effects of composition,rheology, and surface energy, Journal of Food Engineering, 289,110246. 

6. Wang,R.,Hartel, R. W*. (2020). Effects of moisture content and saccharidedistribution on the stickiness of syrups. Journal of FoodEngineering, 284, 110067. 

7. M.Li, Y. Li, R.Wang,Y. Wang, Y. Li, L. Zhang*, Effects of triglycerol monostearate onphysical properties of recombined dairy cream, International DairyJournal, 103, 2020, 104622

8. Wang,R.,Jin, X., Su, S., Lu, Y., & Guo, S.* (2019). Soymilkgelation: The determinant roles of incubation time and gelationrate.Food Hydrocolloids, 97. 

9. Wang,R.,Liu, J., & Guo, S*. (2018). Binding of phytate to soybeanprotein during the heat treatment of soymilk and its effect onprotein aggregation. Food Hydrocolloids, 84, 368-378.  

10. Wang,R.,Chen, C., & Guo, S*. (2017).Effects of drying methods on starchcrystallinity of gelatinized foxtail millet (α-millet) and itseating quality.Journal of Food Engineering, 207, 81-89.

11. Wang,R.,& Guo, S*. (2016). Effects of endogenous small molecularcompounds on the rheological properties, texture, and microstructureof soymilk coagulum: Removal of phytate using ultrafiltration. FoodChemistry, 211, 521-529.  

12. Wang,R.,Xie, L., & Guo, S*. (2015). Effects of small molecularcompounds in soymilk on the protein coagulation process: Ca 2+ ascoagulant. Food Research International, 77, 34-42.  

13. Wang,R.,Chen, Y., Ren, J., & Guo, S*. (2014). Aroma stability ofmillet powder during storage and effects of cooking method andantioxidant treatment. Cereal Chemistry, 91, 262-269.  

14. Nishinari,K., Fang, Y., Nagano, T., Guo, S. & Wang,R.(2017). Soy as a food ingredient. I

15. 郭顺堂；王睿粲；李雯；彭星云。一种快速复水性糊化小米及其制备方法。ZL2013 1 0461108.6

荣誉和奖励

无

联系方式

通讯地址：天津市津南区同砚路38号  澳门永利集团3044335室 300350

电子邮件：rcwang@nankai.edu.cn