王姝杰

姓名：王姝杰

职称：讲师

研究领域：油脂安全与营养、食品胶体

个人简介：王姝杰，女，汉族，河南南阳人，2022年9月毕业于华南理工大学食品科学与工程学院，获工学博士学位。现任昆明理工大学食品科学与工程学院教师。

代表性成果：

Shujie Wang, Keifei Chen, Guoqin Liu. Monoglyceride oleogels for lipophilic bioactive delivery–Influence of self-assembled structures on stability and in vitro bioaccessibility of astaxanthin[J]. Food Chemistry, 2022, 375: 131880.

Shujie Wang, Guoqin Liu, Weiwei Cheng. Chloride-mediated co-formation of 3-monochloropropanediol esters and glycidyl esters in both model vegetable oils and chemical model systems[J]. Food Research International, 2021, 140: 109879.

Shujie Wang, Guoqin Liu, Weiwei Cheng. Comparative evaluation of four free radical scavengers for the inhibition of individual glycidyl ester formation in rice bran oil determined by UPLC‐MS/MS[J]. International Journal of Food Science & Technology, 2021, 56(6): 2983-2991.

Shujie Wang, Yan Shi, Lipeng Han. Development and evaluation of microencapsulated peony seed oil prepared by spray drying: Oxidative stability and its release behavior during in-vitro digestion[J]. Journal of Food Engineering, 2018, 231: 1-9.

招生专业：食品科学与工程

电子邮箱：Sj-Wang@kust.edu.cn