联系方式:928724207@qq.com。

主要学习工作经历:

2023.01-至今 武汉轻工大学,食品科学与工程学院,教授

2020.01-2022.12 武汉轻工大学,食品科学与工程学院,副教授

2017.02-2019.12 武汉轻工大学,食品科学与工程学院,讲师

2011.09-2016.12 华中农业大学,食品科学与技术学院,博士(硕博连读)

2014.09-2016.09 美国新泽西州立大学,食品科学,联合培养博士

2007.09-2011.06 华中农业大学,食品科学与技术学院,学士

研究方向:

1. 粮油加工中功能活性大分子资源开发;

2. 蛋白质、多糖精细结构解析及调控规律探究;

3. 界面结构调控及营养素递送系统开发。

主持科研项目:

1. 国家自然科学基金青年项目:多糖电荷密度调控高压脉冲电场钝化α-淀粉酶的规律及机理研究(项目周期:2019.01-2021.12)

2. 国家自然科学基金面上项目:带电多糖对油体蛋白有机溶剂诱导下疏水聚集的“保护-去保护”机制研究(项目周期:2021.01-2024.12)

3. 湖北省自然科学基金青年项目:高负载柑橘多甲氧基黄酮Pickering乳液的界面结构调控及稳定机制研究(项目周期:2018.01-2020.12)

4. 湖北省教育厅科研计划项目:基于微流变学的魔芋葡甘聚糖共混软凝胶形成机制及其负载花色苷的控释放特性研究:(项目周期:2018.01-2019.12)

5. 武汉轻工大学校杰青培育项目:基于谷物多酚合成纳米硒及构建纳米硒靶向营养递送体系(项目周期:2020.01-2022.12)

6. 武汉市科技局晨光计划:基于多组分互作规律调控油茶蛋白可逆聚集的规律及机制(项目周期:2022.06-2024.05)

7. 广东省岭南特色食品科学与技术重点实验室开放课题:皮克林乳液稳定柚子籽油及其掩蔽苦味的研究(项目周期:2022.07-2023.06)

近3年代表论文:

1. Jin W, Yang X, Shang W, et al. Assembled structure and interfacial properties of oleosome-associated proteins from Camellia oleifera as natural surface-active agents[J]. LWT, 2023, 173: 114318.

2. Li, J., Zhang, J., Li, C., Huang, W., Guo, C., Jin, W., & Shen, W. (2022). Structural Transitions of Alpha-Amylase Treated with Pulsed Electric Fields: Effect of Coexisting Carrageenan. Foods, 11(24), 4112.

3. Chen, C., Pan, Y., Niu, Y., et al. Modulating interfacial structure and lipid digestion of natural Camellia oil body by roasting and boiling processes[J]. Food Chemistry, 2023, 402: 134198.(1区Top)

4. Jiang F, Pan Y, Peng D, et al. Tunable self-assemblies of whey protein isolate fibrils for pickering emulsions structure regulation [J]. Food Hydrocolloids, 2022, 124: 107264. (1区Top)

5. Jiang F, Chen C, Wang X, et al. Effect of Fibril Entanglement on Pickering Emulsions Stabilized by Whey Protein Fibrils for Nobiletin Delivery[J]. Foods, 2022, 11(11): 1626. (2区)

6. Jin W*, Pan Y, Wu Y, et al. Structural and interfacial characterization of oil bodies extracted from Camellia oleifera under the neutral and alkaline condition[J]. LWT, 2021, 141, 110911. (1区Top)

7. Zhang B, Lei M, Huang W, et al. Improved Storage Properties and Cellular Uptake of Casticin-Loaded Nanoemulsions Stabilized by Whey Protein-Lactose Conjugate[J]. Foods, 2021, 10(7): 1640. (2区)

8. Jin W *, Wang Z, Peng D, et al. Effect of pulsed electric field on assembly structure of α-amylase and pectin electrostatic complexes[J]. Food Hydrocolloids, 2020, 101, 105547 (1区Top)

9. Jin W *, Wang Z, Peng D, et al. Effect of linear charge density of polysaccharides on interactions with α-amylase: self-assembling behavior and application in enzyme immobilization[J]. Food Chemistry, 2020, 331, 127320. (1区Top)

10. Jin W *, Xiang Ling, Peng D, et al. Study on the coupling progress of thermo-induced anthocyanins degradation and polysaccharides gelation[J]. Food Hydrocolloids, 2020, 105, 105822. (1区Top)

国际会议

1. 第256届美国化学学会(ACS)会议,Oral presentation, Structural Characterization and Applications of Microgels Assembled by Food Proteins and Polysaccharides.

2. 第264届美国化学学会(ACS)会议,Oral presentation, Delivery of polymethoxyflavones (PMFs) using emulsions stabilized by whey protein derived biomaterials.

3. 第252届美国化学学会(ACS)会议,Oral presentation, Structures and interfacial properties of self-assembled protein-polyphenol-polysaccharide ternary complexes.