主要从事谷物营养成分的功能强化及其代谢调控分子机制研究。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30余篇，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。指导学生获得校级、院级优秀毕业论文。
天津大学 应用化学专业 With Certificate of Graduation for Doctorate Study Doctoral Degree in Science
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南京农业大学食品科技学院
食品营养、谷物营养化加工
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)
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)
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)
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)
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)
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)
