天津科技大学食品工程与生物技术学院导师：王稳航

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天津科技大学食品工程与生物技术学院导师：王稳航正文

[导师姓名]
王稳航

[所属院校]
天津科技大学

[基本信息]
导师姓名：王稳航
性别：男
人气指数：1069
所属院校：天津科技大学
所属院系：食品工程与生物技术学院
职称：副研究员
导师类型：
招生专业：生物化学与分子生物学、食品科学、水产品加工及贮藏工程、农产品加工及贮藏工程、食品工程
研究领域：1．畜、禽、水产源性蛋白质利用与肉制品加工；2．食品胶体、食用膜制备与应用；3．纤维素及其...

[通讯方式]
办公电话：022-60912390
电子邮件：wangwenhang@tust.edu.cn
通讯地址：天津经济技术开发区13大街29号157信箱，

[个人简述]
授权专利1.王稳航，刘安军.固态发酵法生产发酵米糠的方法及发酵米糠的应用 ZL200510015616.72.王稳航.一种天然米糠饮品的生产方法. ZL 201110127679.73.王稳航.一种纤维素谷物食品配料的制备方法. ZL 201110127869.9鉴定成果“天然调理型冷鲜肉生产关键技术与产品开发” 津科成鉴字S2013396 国内领先;“芦笋加工副产物活性成分提取及抗癌产品开发” 津科成鉴字S2012427 国内领先;“活性米糠的生物转化与功能产品开发” 津科成鉴字S2011062 l国内领先。科研获奖天津市滨海新区科技进步二等奖:硒酸多糖的制备及产业化技术. 2011.12 排名第四;2007年度天津科学技术进步三等奖:活性速溶骨（骨之素）制备技术；排名第二;2002年度天津科学技术进步二等奖:猪血“功能性肽-Fe”的中试生产技术，排名第三。可转化成果1．肉制品综合生物防腐保鲜技术2．胶原蛋白提取与开发技术3．谷物膳食纤维资源综合利用技术4．复合纳米可食膜生产技术5．休闲海洋食品生产技术6．功能性食品胶体应用技术7．食用菌综合开发利用及调味休闲食品的生产技术

[科研工作]
已投稿正在评阅和答复以及接受的文章1 Tiantian Zhou Yana Zhao Xiaomeng Wu Wenhang Wang* Anjun Liu*. Production of squid emulsion sausages using pork skin and coconut powder mixture as fat replacers. International journal of food science and technology. Published online2 Xiaowei Zhang Wenhang Wang * Yanan Wang Yabin Wang Xiao Wang Guixian Gao Guiyun Chen Anjun Liu. Effects of nanofiber cellulose on functional properties of heat-induced chicken salt-soluble meat protein gel enhanced with microbial transglutaminase. Food hydrocolloids 三修3 Wenhang Wang* Xiuling Zhang Cong Li Guanhua Du Hongjie Zhang Yonghao Ni*. Using carboxylated cellulose nanofibers to enhance mechanical and barrier properties of collagen fiber film by electrostatic interaction. Journal of the science of food and agriculture. Published online4 Wenhang Wang* Kai Zhang Cong Li Shan Cheng Jingyang Zhou Zinan Wu. A novel biodegradable film from edible mushroom (F. velutipes) by product: microstructure mechanical and barrier properties associated with the fiber morphology varied upon grinding method. Innovative Food Science and Emerging Technologies. Published online5 Yanan Wang Wenhang Wang* Hongjiao Jia Guixian Gao Xiao Wang Xiaowei Zhang Yabin Wang. Cellulose nanofibers and their Pickering emulsions reduce texture and cooking losses and maintain flavour in high-dietary fibre low-fat emulsified sausages. Journal of Food Science. 二修已发表的文章1 WU Xiaomeng Liu Anjun* Wang Wenhang* Ye Ran. Improved mechanical properties and thermal-stability of collagen fiber based film by crosslinking with casein keratin or SPI: Effect of crosslinking process and concentrations of proteins. International journal of biological macromolecules 2017.2 Ding Junsheng Wu Xiaomeng Qi Xiaona Guo Heng Liu Anjun*Wang Wenhang*. Impact of nano/micron vegetable carbon black on mechanical barrier and anti-photooxidation properties of fish gelatin film.Journal of the science of food and agriculture (Epub 2017 Oct 26)3 Wang W* Wang X Zhao W Gao G Zhang X Wang Y Wang Y. Impact of pork collagen superfine powder on rheological and texture properties of Harbin red sausage. Journal of Texture Studies.2017.09 online.4 Kun Wang Wenhang Wang* Ran Ye* Anjun Liu Jingdong Xiao Yaowei Liu Yana Zhao. Mechanical properties and solubility in water of corn starch-collagen composite films: effect of starch type and concentrations. Food Chemistry(食品科技一区Top，IF4.529) 2017 216：209-216.5 Q Li，W Wang*， H Jia，Y Zhang. Molecular structural properties of a polysaccharide isolated and purified from Sophora japonica pods and its relationship to their rheology. International Journal of Food Properties (IF 1.427).Published online: 21 Nov 2016.6 K Wang W Wang* X Wu J Xiao Y Liu.Effect of photochemical UV/riboflavin‐mediated cross‐links on different properties of fish gelatin films.Journal of Food Process Engineering(IF 1.370) Published online: 15 FEB 20177 W Wang*，Y Liu A Liu，J Xiao，K Wang Y Zhao S Xiao L Zhang.Fabrication of Acid-Swollen Collagen Fiber-Based Composite Films: Effect of Nano-Hydroxyapatite on Packaging Related Properties.International Journal of Food Properties(IF 1.427)，2017，20（5）：968-978.8 Le Zhang Anjun Liu* Wenhang Wang* Ran Ye Yaowei Liu Jindong Xiao and Kun WangCharacterisation of microemulsion nanofilms based on Tilapia fish skin gelatine and ZnO nanoparticles incorporated with ginger essential oil: meat packaging application.International Journal of Food Science & Technology(IF 1.640) 2017 52 7:1670–1679.9 Wenhang Wang* Yabin Wang Yanan Wang Xiaowei Zhang Xiao Wang Guixian Gao. Fabrication and characterization of microfibrillated cellulose and collagne composite films. Journal of Bioresources and Bioproducts (Invited paper) 2016 1(4):162-168.10 Wenhang Wang* Kun Wang Jingdong Xiao Yaowei Liu Yana Zhao Anjun Liu*.Performance of high amylose starch-compositedgelatin films influenced by gelatinization and concentration.International Journal of Biological Macromolecules(化学二区IF3.671) 2017 94:258-265.11 Xiaomeng Wu Yaowei Liu Anjun Liu* Wenhang Wang*. Improved thermal-stability and mechanical properties of type I collagen by crosslinking with casein keratin and soy protein isolate using transglutaminase.International Journal of Biological Macromolecules(化学二区，IF3.671) 2017 98:292-30112 Wenhang Wang* Xiaowei Zhang Anguo Teng Anjun Liu. Mechanical reinforcement of gelatin hydrogel with nanofiber cellulose as a function of percolation concentration International Journal of Biological Macromolecules(化学二区IF3.671) 2017，103：226-23313 Wang W. * Li C. Du G. Zhang X. & Zhang H. (2017). Characteristics and Rheological Properties of Polysaccharide Nanoparticles from Edible Mushrooms (Flammulina velutipes). Journal of Food Science 82(3) 687-693.14 Kun Wang Wenhang Wang* Ran Ye Jingdong Xiao Yaowei Liu Junsheng Ding Shaojing Zhang and Anjun Liu*. Mechanical and barrier properties of maize starch–gelatin composite films: effects of amylose content Journal of the science of food and agriculture(农业综合2区) 2017 97：3613-3622.15 Jingdong Xiao Wenhang Wang* Kun Wang Yaowei Liu Anjun Liu* Shaojing Zhang Yana Zhao. Impact of melting point of palm oil on mechanical and water barrier properties of gelatin-palm oil emulsion film. Food Hydrocolloids(食品科技一区，IF4.747) 2016 60: 243-251.15 Wenhang Wang* Guanhua Du Cong Li Hongjie Zhang Yunduo Long Yonghao Ni*. Preparation of cellulose nanocrystals from asparagus (Asparagus officinalis L.) and their applications to palm oil/ water Pickering emulsion. Carbohydrate Polymers (化学三区，IF：4.811) 2016 151：1-8.16 Wenhang Wang* Yi Zhang Ran Ye* Yonghao Ni. Physical Crosslinkings of edible collagen casing. International Journal of Biological Macromolecules(生物三区，IF3.138) 2015 81 920-925.17 Wenwang Wang*，Cong Li Hongjie Zhang Yonghao Ni. Using Liquid Smoke to Improve Mechanical and Water Resistance Properties of Gelatin Films. Journal of Food Science(食品科技三区，IF1.649) 2016 81:1151-1157.18 Wenhang Wang* Yi Zhang Ran Ye Wenping Zhao. Physicochemical characteristics and gelation properties of collagen superfine powder from swine skin: The effects of preheating treatment. International Journal of Food Science and Technology(食品科技四区，IF1.640) 2016 51 1291–1297.19 Wenhang Wang* Yaowei Liu Anjun Liu* Yana Zhao and Xin Chen. Effect of in situ apatite on performance of collagen fiber film for food packaging applications.Journal of Applied polymer Science(化学四区 IF1.866) 2016 133:44154(2-10).20 Wenhang Wang* Yaowei Liu Hongjiao Jia Yuxin Liu Hongjie Zhang Zhibin He Yonghao Ni. Effects of cellulose nanofibers filling and palmitic acid emulsions coating on the physical properties of fish gelatin films(食品科技三区). Food Biophysics 2017 12（1）：23-32.

[教育背景]

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