个人简介
2008年毕业于南京农业大学，获得工学硕士学位；2012年毕业于华南理工大学，获工学博士学位；2012年至今在华南理工大学轻工与食品学院工作。目前，担任食品科学与工程系教工党支部副书记，粮油学科硕士班级级主任和党支部书记。主要从事食品大分子结构修饰及构效关系、功能性蛋白配料开发、蛋白基疏水功能因子输送载体构建及应用等相关研究。主要从蛋白质热聚集行为角度揭示蛋白质结构与其界面、乳化性质的内在联系，开发功能性蛋白质配料。参与J. Agric. Food Chem.、Food Hydrocolloids、J. Food Sci.等期刊审稿任务。
科研项目
目前，主持国家自然科学基金青年基金，教育部博士点基金，中央高校基本科研业务费面上项目，淀粉与植物蛋白深加工教育部工程研究中心开放基金各1项，作为核心成员参加国家自然科学基金项目3项、国家“十二五”支撑计划项目等项目5项，主持横向项目4项。
1. 国家自然科学基金（31301432）：蛋白/生物表面活性剂复合界面调控乳液稳定及消化的机理研究，2014-2016
2. 教育部博士点基金新教师类（20130172120021）：疏水多酚抗氧化界面构建及其对蛋白乳液氧化稳定性的影响，2014-2016
3. 中央高校基本科研业务费面上项目（SCUT, 2013ZM0052）：抗氧化界面构建及其调控乳液氧化稳定性的机理研究，2012-2014
获奖
博士学位论文《大豆蛋白热聚集行为及其界面、乳化性质研究》被评为2013年华南理工大学优秀博士学位论文。
近期论文
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1. Jin-MeiWang, Xiao-Quan Yang, Shou-Wei Yin, Ye Zhang, Chuan-He Tang, Bian-ShengLi, De-Bao Yuan, Jian Guo. Structural rearrangement of ethanol-denatured soyproteins by high hydrostatic pressure treatment.Journal of Agricultural and Food Chemistry,2011, 59(13), 7324–7332.
2. Jin-Mei Wang, Xiao-Quan Yang, Shou-Wei Yin, De-Bao Yuan,Ning Xia, Jun-Ru Qi. Growth kinetics of amyloid-like fibrils derived fromindividual subunits of soy β-conglycinin. Journalof Agricultural and Food Chemistry, 2011, 59(20), 11270–11277.
3. Jin-Mei Wang,Ning Xia, Xiao-Quan Yang, Shou-Wei Yin, Jun-Ru Qi, Xiu-Ting He, De-Bao Yuan,Li-Juan Wang. Adsorption and dilatational rheology of heat-treated soy proteinat the oil-water interface: Relationship to structural properties. Journal of Agricultural and Food Chemistry,2012, 60(12), 3302–3310.
4.Zhi-Li Wan, Jin-Mei Wang, Li-Ying Wang,Xiao-Quan Yang, Yang Yuan. Enhanced physical and oxidative stabilities of soyprotein-based emulsions by incorporation of a water-soluble stevioside−resveratrolcomplex. Journal of Agricultural and FoodChemistry, 2013, 61, 4433−4440.
5. Zhi-Ming Gao, Jin-MeiWang, Na-Na Wu, Zhi-li Wan, Jian Guo, Xiao-Quan Yang, Shou-wei Yin.Formation of complex interface and stability of oil-in-Water (O/W) emulsionprepared by soy lipophilic protein nanoparticles. Journal of Agricultural and Food Chemistry, 2013, 61, 7838−7847.
6. Zhi-Li Wan,Jin-Mei Wang, Li-Ying Wang, Yang Yuan, Xiao-Quan Yang. Complexation of resveratrol with soy proteinand its improvement on oxidative stability of corn oil/water emulsions. FoodChemistry, 2014, 161: 324–331.
7. Ning Xia, Jin-MeiWang, Xiao-Quan Yang, Shouwei Yin, Junru Qi, Lei Hu, Xiaoling Zhou.Preparation and characterization of protein from heat-stabilized rice branusing hydrothermal cooking combined with amylase pretreatment. Journal of Food Engineering, 2012, 110,95–101.
8. Ning Xia, Jin-MeiWang, Qian Gong, Xiao-Quan Yang, Shou-Wei Yin, Jun-Ru Qi.Characterization and In Vitro digestibilityof rice protein prepared by enzyme-assisted microfluidization: Comparison toalkaline extraction. Journal of CerealScience, 2012, 56: 482-489.
9. Zhi-Li Wan, Li-Ying Wang, Jin-Mei Wang, Yang Yuan, and Xiao-Quan Yang. Synergisticfoaming and surface properties of a weakly interacting mixture of soy glycininand biosurfactant stevioside. Journal ofAgricultural and Food Chemistry, 2014, 62, 6834−6843.
10. Zhi-Li Wan, Li-Ying Wang, Jin-Mei Wang, Qian Zhou, Yang Yuan, Xiao-Quan Yang.Synergistic interfacial properties of soy proteinestevioside mixtures:Relationship to emulsion stability. FoodHydrocolloids, 2014, 39: 127-135.
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