一、基本情况:
王宏伟,男,1988.02.10,2017年9月毕业于华南理工大学制糖工程专业,工学博士;现为郑州轻工业学院,食品与生物工程学院,讲师。
二、主讲课程:
《功能性食品》
三、主要研究方向:
淀粉结构调控与功能化、速冻食品加工
四、主要学术成绩:
(1)获奖情况:
华南理工大学博士研究生奖学金。
(2)项目情况:
河南省教育厅项目。
(3)发表论文情况:近年来在国内外期刊上发表论文8篇,其中SCI收录5篇;代表性论文:
1. Hongwei Wang, Binjia Zhang, Ling Chen*, Xiaoxi Li*.Understanding the structure and digestibility of heat-moisture treated starch. International Journal of Biological Macromolecules,第 88 卷,1-8 页, 2016.
2. Hongwei Wang, Zhaoyuan Wang, Xiaoxi Li, Ling Chen*, Binjia Zhang*. Multi-scale structure, pasting and digestibility of heat moisture treated red adzuki bean starch. International Journal of Biological Macromolecules, 第 102 卷, 162-169, 2017.
3. Hongwei Wang, Xiaoyi Huang, Xiaoxi Li*, Ling Chen*, Lin Li. Effects of the nanostucture changes in cationic starch/pDNA complexes on their gene transfection efficiency. Scientific reports, 2017.
4. Hongwei Wang, Yufan Liu,Ling Chen*, Xiaoxi Li*, Jun Wang, Fengwei Xie. Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch. Food Chemistry, 第 242 卷, 323-329, 2018.
5. Xintian Wang, Hongwei Wang*, Jianing Song, Yangyang Zhang, Hua Zhang*. Understanding the structural characteristics, pasting and rheological behaviors of pregelatinized cassava starch. International Journal of Food Science and Technology, 2018.