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王聪

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Science
Alma Mater:Tianjin University

Personal Profile

主要从事谷物加工的营养化转型相关研究，重点关注谷物热加工过程中风味物质及功能营养成分如β-葡聚糖、多酚、黄酮等的变化规律研究。目前作为项目负责人承担国家自然科学基金青年基金项目1项，中央高校经费项目2项，“2019年新进博士科研项目”、“省优势学科建设项目青年项目”各1项，参与国家自然科学基金3项。累计发表SCI学术论文37篇，其中以第一作者或通讯作者身份发表11篇，1篇为ESI高被引论文，获得授权发明专利1项。“Journal of Functional Foods”，“International Journal of Biological Macromolecules”，“Food Research International”，“Food Packaging and Shelf Life”，“Current Opinion in Food Science”，“Applied Sciences”，“Pharmaceutics”，“Polymers”及“现代食品科技”等国际、内杂志特邀审稿人。

Educational Experience scientific research awards

2015.9~2018.6
天津大学应用化学专业 With Certificate of Graduation for Doctorate Study Doctoral Degree in Science
2012.9~2015.3
天津科技大学食品科学与生物技术学院营养与食品卫生学专业 With Certificate of Graduation for Study as Master's Candidates Master's degree
2008.9~2012.6
河南工业大学生物工程专业 UNDERGRADUATE EDUCATION Bachelor's degree

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Work Experience

2018.9~Now
南京农业大学食品科技学院

Social Affiliations MORE →

2024.1~Now
2023.12~Now
2023.8~2024.8
2023.11~2028.11

Research Focus

食品营养、谷物营养化加工

Paper Publications Patents Published Books

1
Wang, Cong; Fang, Shijie; Ren, Chengjie; Huang, Chuansheng; Zhu, Haoze; Zhang, Xiaoyu; Zhao, Jiayu.Cross-linked modifications of starches from colored highland barley and their characterizations, digestibility, and lipolysis inhibitory abilities in vitro,FOOD RESEARCH INTERNATIONAL,2023,174:-(First and corresponding author)
2
Zhu, Jiahao;Jia, Yumei;Wang, Cong;Zhou, Wangting;Shu, Yifan;Zhang, Kaixin;Zeng, Xiaoxiong;Guo, Renpeng.Lonicera japonica polysaccharides improve longevity and fitness of Caenorhabditis elegans by activating DAF-16,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2023,229:81-91(Participating authors)
3
Wang, Cong;Zhang, Xiayin;Tian, Xinyi;Zhang, Zhiming;Zhang, Xiaoyu;Santhanam, Ramesh Kumar.Physical and enzymatic modifications of starch from blue highland barley and their characterizations, digestibility, and lipolysis inhibitory activities,LWT-FOOD SCIENCE AND TECHNOLOGY,2023,180(First and corresponding author)
4
Wang, Cong;Tian, Xinyi;Zhang, Xiayin;Zhang, Zhiming;Zhang, Xiaoyu;Zeng, Xiaoxiong.Physicochemical Characterizations, Digestibility, and Lipolysis Inhibitory Effects of Highland Barley Resistant Starches Prepared by Physical and Enzymatic Methods,MOLECULES,2023,28(3)(First and corresponding author)
5
Wang, Cong;Tian, Xinyi;Fang, Shijie;Ren, Chengjie;Huang, Chuansheng;Yuan, Guoqi;Zeng, Xiaoxiong.Brewing characteristics, physicochemical constituents, and antioxidant activity of the infusions of colored highland barley roasted at different times,JOURNAL OF CEREAL SCIENCE,2023,110(First Author)
6
Wang Cong,Zhang Zhiming,Zhang Xiayin,Tian Xinyi,Chen Kai,Zeng Xiaoxiong.Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures,FOODS,2022,11(18)(First Author)

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Research Group

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