天津科技大學食品工程與生物技術學院導師：王穩航 正文

[導師姓名]
王穩航

[所屬院校]
天津科技大學

[基本信息]
導師姓名：王穩航
性別：男
人氣指數：1069
所屬院校：天津科技大學
所屬院系：食品工程與生物技術學院
職稱：副研究員
導師類型：
招生專業：生物化學與分子生物學、食品科學、水產品加工及貯藏工程、農產品加工及貯藏工程、食品工程
研究領域：1．畜、禽、水產源性蛋白質利用與肉制品加工；2．食品膠體、食用膜制備與應用；3．纖維素及其...

[通訊方式]
辦公電話：022-60912390
電子郵件：wangwenhang@tust.edu.cn
通訊地址：天津經濟技術開發區13大街29號157信箱，

[個人簡述]
授權專利1.王穩航，劉安軍.固態發酵法生產發酵米糠的方法及發酵米糠的應用 ZL200510015616.72.王穩航.一種天然米糠飲品的生產方法. ZL 201110127679.73.王穩航.一種纖維素谷物食品配料的制備方法. ZL 201110127869.9鑒定成果“天然調理型冷鮮肉生產關鍵技術與產品開發” 津科成鑒字S2013396 國內領先;“蘆筍加工副產物活性成分提取及抗癌產品開發” 津科成鑒字S2012427 國內領先;“活性米糠的生物轉化與功能產品開發” 津科成鑒字S2011062 l國內領先。科研獲獎天津市濱海新區科技進步二等獎:硒酸多糖的制備及產業化技術. 2011.12 排名第四;2007年度天津科學技術進步三等獎:活性速溶骨（骨之素）制備技術；排名第二;2002年度天津科學技術進步二等獎:豬血“功能性肽-Fe”的中試生產技術，排名第三。可轉化成果1．肉制品綜合生物防腐保鮮技術2．膠原蛋白提取與開發技術3．谷物膳食纖維資源綜合利用技術4．復合納米可食膜生產技術5．休閑海洋食品生產技術6．功能性食品膠體應用技術7．食用菌綜合開發利用及調味休閑食品的生產技術

[科研工作]
已投稿正在評閱和答復以及接受的文章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. 二修已發表的文章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(食品科技一區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(化學二區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(化學二區，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(化學二區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(農業綜合2區) 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(食品科技一區，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 (化學三區，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(生物三區，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(食品科技三區，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(食品科技四區，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(化學四區 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(食品科技三區). Food Biophysics 2017 12（1）：23-32.

[教育背景]
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