姓名：王兴伟

职称：讲师

研究领域：肉制品加工与品质调控、微波物理场加工、食品风味化学、食品物性分析、美拉德反应、食品添加剂

个人简介：女，1995年生，山东临沂人，中共党员，工学博士，硕士生导师。2017年获山东农业大学食品科学与工程专业学士学位；2017至2023年于江南大学食品学院硕博连读，导师为夏书芹教授；2022年10月至2023年10月，前往新加坡国立大学联合培养，导师为Liu Shaoquan副教授；2023年12月获江南大学食品科学与工程专业博士学位。2024年4月以四层次人才引进昆明理工大学食品科学与工程学院工作。

代表性成果：

[1] Xingwei Wang, Heping Cui, Xiaoming Zhang, Jingyang Yu, Shuqin Xia^*, Chi-Tang Ho. Rapid preparation of the Amadori rearrangement product of glutamic acid-xylose through intermittent microwave heating and its browning formation potential in microwave thermal processing. Food Research International, 2024, 181: 114075.

[2] Xingwei Wang, Xinshuo Wang, Xiaoming Zhang, Shaoquan Liu, Jingyang Yu, Heping Cui, Shuqin Xia^*, Chi-Tang Ho. Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly. Food Research International, 2023, 172: 113106.

[3] Xingwei Wang, Chunli Fan, Xuejiao Wang, Tingting Feng, Xiaoming Zhang, Jingyang Yu, Heping Cui, Shuqin Xia^*. Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes. Food Bioscience, 2023, 52: 102438.

[4] Xingwei Wang, Tingting Feng, Xuejiao Wang, Shuqin Xia^*, Jingyang Yu, Xiaoming Zhang. Microwave heating and conduction heating pork belly: non-volatile compounds and their correlation with taste characteristics, heat transfer modes and matrix microstructure, Meat Science, 2022, 192: 108899.

[5] Xingwei Wang, Fangyuan Cheng, Xuejiao Wang, Tingting Feng, Shuqin Xia^*, Xiaoming Zhang. Chitosan decoration improves the rapid and long-term antibacterial activities of cinnamaldehyde-loaded liposomes. International Journal of Biological Macromolecules, 2021, 168: 59-66.

[6] Xingwei Wang, Yanwen Feng, Tingting Feng, Xuejiao Wang, Shuqin Xia^*, Xiaoming Zhang. Modulation effect of glycerol on plasticization and water distribution of vacuum-dried calcium alginate gel beads encapsulating peppermint oil/β-cyclodextrin complex. Food Bioscience, 2021, 41: 100968.

[7] Xingwei Wang, Xuejiao Wang, Bertrand Muhoza, Tingting Feng, Shuqin Xia^*, Xiaoming Zhang. Microwave combined with conduction heating effects on the tenderness, water distribution, and microstructure of pork belly. Innovative Food Science & Emerging Technologies, 2020, 62: 102344.

授权专利：

1. 夏书芹，王兴伟，杨忆晗，吴任依，张晓鸣，于静洋，崔和平. 一种低糖且有益肠道健康的即食藜麦鱼胶罐头及制备方法: CN111838578B, 2023-07-21.

2. 夏书芹，王兴伟，陈佳奇，张晓鸣，于静洋，崔和平. 一种风味强化预制辣椒油及其微波加工方法和应用: CN114982831B, 2023-08-25.

3. 夏书芹，王兴伟，张晓鸣，于静洋，崔和平. 一种提高温度改善猪肉香气的微波直热-吸波传热加工方法: CN114586950B, 2023-09-12.

4. 夏书芹, 王兴伟, 吴任依, 杨忆晗, 张晓鸣, 于静洋, 崔和平. 一种具有显著脱腥效果的鱼胶的复合脱腥方法: CN111820388B, 2023-09-22.

参编著作：

1. 《食品风味化学（第二版）》，中国轻工业出版社，ISBN：978-7-5184-4276-8，2023；

2. 《Liposomes for functional foods and nutraceuticals: From research to application》，ISBN：978-1-7746-3-754-8，2022。

招生专业：食品科学与工程、生物与医药

电子邮箱：wangxingwei818@hotmail.com