科 研 成 果 |
1) 主持和参与国家级、省部级科研课题30余项,包括“十一五”、“十二五”国家科技支撑计划、国家高技术研究发展计划(863计划)、“十三五”国家重点研发计划子课题、国家自然科学基金、黑龙江省重大科技攻关项目子课题、黑龙江省应用技术与开发计划课题、黑龙江省“百千万”工程科技重大项目等; 2) 发表学术论文近100篇,其中SCI/EI收录60余篇; 3) 获得授权国家发明/实用新型专利6项; 4) 指导在读硕士研究生10余人。 近两年发表的主要论文: [1] Yuying Wang, Anqi Zhang, Yixiao Wang, Xibo Wang*, Ning Xu, Lianzhou Jiang. Effects of Irradiation on Structure and Properties of Glycosylated Soybean Protein[J].Food & Function,2020,11, 1635-1646.https://doi.org/10.1039/C9FO01879D, SCI收录,一区TOP期刊 [2] Anqi Zhang, Shuang Chen, Yuying Wang, Xibo Wang*, Ning Xu, Lianzhou Jiang. Stability and in vitro digestion simulation of soy protein isolate-vitamin D3 nanocomposites[J].LWT-Food Science and Technology, 2020, 117, 108647.https://doi.org/10.1016/j.lwt.2019.108647 SCI收录,一区TOP期刊 [3] Yuying Wang, Anqi Zhang, Xibo Wang*, Ning Xu, Lianzhou Jiang. The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions[J].Food Hydrocolloids, 2020, 103, 105684https://doi.org/10.1016/j.foodhyd.2020.105684 SCI收录,一区TOP期刊 [4] Rui Li, Xibo Wang*, Jingnan Liu, Qiang Cui, Xiaodan Wang, Shuang Chen, and Lianzhou Jiang. Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates[J]. Journal of Agricultural and Food Chemistry,2019, 67: 089-4097. SCI收录,一区TOP期刊 [5] Rui Li, Qiang Cui, Guorong Wang, Jingnan Liu, Shuang Chen, Xiaodan Wang, Xibo Wang*, Lianzhou Jiang. Relationship between surface functional properties and flexibility of soy protein isolate-glucose conjugates[J]. Food Hydrocolloids, 2019, 95, 349-357. SCI收录,一区TOP期刊 [6] Anqi Zhang, Jie Yu, Guorong Wang, Xibo Wang*, Ligang Zhang. Improving the emulsion freeze-thaw stability of soy protein hydrolysate-dextran conjugates[J]. LWT-Food Science and Technology, 2019, 116, 108506. https://doi.org/10.1016/j.lwt.2019.108506 SCI收录,一区TOP期刊 [7] Anqi Zhang, Shuang Chen, Yuying Wang, Guowei Zhou, Lin Wang, Xibo Wang*, Ning Xu. Effect of different homogenization pressure on soy protein isolate-vitamin D3complex[J]. Process Biochemistry, 2019, 87: 145-150. https://doi.org/10.1016/j.procbio.2019.09.011 [8] Qiang Cui, Xibo Wang*, Guorong Wang, Rui Li, Xiaodan Wang, Shuang Chen, Jingnan Liu, Lianzhou Jiang. Effects of ultrasonic treatment on the gel properties of microbial transglutaminase crosslinked soy, whey and soy–whey proteins[J]. Food Science and Biotechnology, 2019, 28(5):1455–1464. [9] Xiaodan Wang+, Shuang Chen+, Qiang Cui, Rui Li, Xibo Wang*, and Lianzhou Jiang. Effect of pH on Freeze-thaw Stability of Glycated Soy Protein Isolate[J]. Journal of Oleo Science, 2019, 68(3): 281-290. [10]Shuang Chen+, Xiaodan Wang+, Yeye Xu, Xiaonan Zhang, Xibo Wang*, and Lianzhou Jiang. Effect of High Pressure Treatment on Interfacial Properties, Structure and Oxidative Stability of Soy Protein Isolate-Stabilized Emulsions[J]. Journal of Oleo Science, 2019, 68(5): 409-418. [11]Yuying Wang, Jie Yu, Ning Xu, Guorong Wang, and Xibo Wang*. Influence of Protein Hydrolysis on the Freeze-thaw Stability of Emulsions Prepared with Soy Protein -Dextran Conjugates[J]. Journal of Oleo Science, 2019, 68(10) 959-965. [12]Guowei Zhou, Jingnan Liu, Guorong Wang, Lin Wang, Anqi Zhang, Yuying Wang, and Xibo Wang*. Effect of ultrasonic treatment on freeze-thaw stability of soy protein isolate gel[J]. Journal of Oleo Science, 2019, 68(11) 1113-1123. [13]Qiang Cui, Anqi Zhang, Rui Li, Xibo Wang*, Lina Sun, Lianzhou Jiang. Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates[J].Food Bioscience,2020, 38, 100747.https://doi.org/10.1016/j.fbio.2020.100747等 |