王文潔，女，1991年出生於上海，中共黨員，博士，副教授、副研究員，美國俄勒岡州立大學食品科學與工程學院碩博。
現任浙江工業大學水產品營養品質保持與精深加工創新技術中心副研究員。
基本介紹
- 中文名：王文潔
- 國籍：中國
- 學位：博士
- 職稱：副教授
人物履歷,研究方向,主要貢獻,教授課程,科研項目,論文著作,
人物履歷
2013年7月• 食品科學與工程 工學學士
2016年3月• 食品科學與工程 農學碩士
2019年12月• 食品科學與工程 農學博士
研究方向
重點研究開展於食品熱、非熱加工、水產品及其他農產品的保鮮和改性等領域。
食品加工新技術，具體包括：（1）水產品熱及非熱加工的品質調控機制；（2）功能海洋脂質的萃取技術研究；（3）功能性食品研發。
主要貢獻
教授課程
《食品機械與設備》本科生必修課2020-
《食品專業英語》本科生選修課2020-
《高級食品營養學》研究生課程2020-
《食品專業英語》研究生課程2020-
科研項目
1.國家自然科學青年基金課題，V類項目，亞臨界耦聯射頻瞬態熱的魚肝油穩態化協同萃取機制，2022.1-2024.12,主持，30萬；
2.國家“十三五”重點研發計畫“藍色糧倉”重點專項課題，水產品船載快速凍結保鮮與冷凍品質監控關鍵技術及裝備研發,2019.11-2022.12，主要參與人；
3.企業委託項目，烘焙食品營養健康與先進加工. 2020.7-2023.7，主要參與人（4/4）,100萬；
4.浙江工業大學大型儀器設備開放基金. 2022.01-2025.12,主持，1萬；
5.浙江工業大學科研啟動經費. 2020.09-2023.09,主持，5萬.
論文著作
[1] Dai, W., Gu, S., Xu, M., Wang, W., Yao, H., Zhou, X., & Ding, Y. (2021). The effect of tea polyphenols on biogenic amines and free amino acids in bighead carp (Aristichthys nobilis) fillets during frozen storage. LWT, 150, 111933
[2] Xiang, X., Zhou, X., Wang, W., Zhou, Y., Zhou, X., Deng, S., Zheng, B., & Wen, Z. (2021). Effect of Antarctic Krill Phospholipid (KOPL) on High Fat Diet-Induced Obesity in Mice. Food Research International, 148, 110456.
[3] Xu, Z., Zhu, S., Wang, W., Liu, S., Zhou, X., Dai, W., & Ding, Y. (2021). Rapid and non‐destructive freshness evaluation of squid by FTIR coupled with chemometric techniques. Journal of the Science of Food and Agriculture.
[4] Zhu, S., Yu, J., Liu, S., Ding, Y., Wang, W., & Zhou, X. (2021). A bottom-up evaluation on cryoprotective potentials of gelatine from fish scale. Food Hydrocolloids, 124, 107243.
[5] Wang, W.,Wang, W., Jung, J., Yang, R., Tang, J., & Zhao, Y. (2020). Investigation of hot-air assisted radio frequency (HARF) dielectric heating for improving drying efficiency and ensuring quality of dried hazelnuts (Corylus avellana L.). Food and Bioproducts Processing, 120, 179–190.
[6] Wang, W., Wang, W., Wang, Y., Yang, R., Tang, J., & Zhao, Y. (2020). Hot-air assisted continuous radio frequency heating for improving drying efficiency and retaining quality of inshell hazelnuts (Corylus avellana L. cv. Barcelona). Journal of Food Engineering, 279, 109956.
[7] Wang, W., Jung, J., McGorrin, R. J., & Zhao, Y. (2018). Investigation of the mechanisms and strategies for reducing shell cracks of hazelnut (Corylus avellana L.) in hot-air drying. LWT, 98, 252–259.
[8] Jung, J., Wang, W., McGorrin, R. J., & Zhao, Y. (2018). Moisture Adsorption Isotherm and Storability of Hazelnut Inshells and Kernels Produced in Oregon, USA. Journal of Food Science, 83(2), 340–348.
[9] Jung, J., Simonsen, J., Wang, W., & Zhao, Y. (2018). Evaluation of Consumer Acceptance and Quality of Thermally and High Hydrostatic Pressure Processed Blueberries and Cherries Subjected to Cellulose Nanofiber (CNF) Incorporated Water-Resistant Coating Treatment. Food and Bioprocess Technology, 11(7), 1412–1421.
[10] Wang, W., Jung, J., McGorrin, R. J., Traber, M. G., Leonard, S. W., Cherian, G., & Zhao, Y. (2018). Investigation of drying conditions on bioactive compounds, lipid oxidation, and enzyme activity of Oregon hazelnuts (Corylus avellana L.). LWT, 90, 526–534.
[11] Wang, W., Jung, J., & Zhao, Y. (2017). Chitosan-cellulose nanocrystal microencapsulation to improve encapsulation efficiency and stability of entrapped fruit anthocyanins. Carbohydrate Polymers, 157, 1246–1253.
[12] Wang, W., Jung, J., Tomasino, E., & Zhao, Y. (2016). Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions. LWT - Food Science and Technology, 72, 229–238.
