个人简介
学习和工作经历：
2021.01-至今中国海洋大学食品科学与工程学院副教授
2019.10-2020.10University of WashingtonChemical Engineering联合培养博士
2016.09-2020.12华南理工大学食品科学与工程学院博士
2013.09-2016.06合肥工业大学食品科学与工程学院硕士
2009.09-2013.06合肥工业大学生物与食品工程学院本科
著作与专利：
1.KaiqiangWang, Da-Wen Sun.《Modern Techniques for Food Authentication, 2nd Edition》Chapter 9 -Imaging Spectroscopic Technique: Raman Chemical Imaging, Academic Press.
2.郑志, 王凯强,罗水忠, 蔡静, 姜绍通. 一种酶法改性小麦面筋蛋白制备肉制品填充剂的方法. 专利号: ZL201510465059.2.
近期论文
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1.Wang, K., Sun, D.-W.*, Pu, H., & Wei, Q. (2021). Polymer multilayers enabled stable and flexible Au@Agnanoparticle array for nondestructive SERS detection of pesticide residues. Talanta, 223, 121782.
2.Wang, K.,Sun, D.-W.*, Pu, H., & Wei, Q.* (2020). Two-dimensional Au@Ag nanodot array for sensing dual-fungicides in fruit juices with surface-enhanced Ramanspectroscopy technique. Food Chemistry, 310, 125923.
3.Wang, K., Sun, D.-W.*, Pu, H., & Wei, Q. (2020). A rapid dual-channel readout approach for sensing carbendazim with 4-aminobenzenethiol-functionalized core–shell Au@Ag nanoparticles. Analyst, 145(5), 1801-1809.
4.Wang, K.,Sun, D.-W.*, Pu, H., Wei, Q., & Huang, L. (2019). Stable, flexible, and high-performance SERS chip enabled by a ternary film-packaged plasmonic nanoparticle array. ACS Applied Materials & Interfaces, 11(32), 29177-29186.
5.Wang, K., Sun, D.-W.*, Pu, H., & Wei, Q. (2019). Surface-enhanced Raman scattering of core-shell Au@Ag nanoparticles aggregates for rapid detection of difenoconazole in grapes. Talanta, 191, 449-456.
6.Wang, K.,Sun, D.-W.*, Pu, H., & Wei, Q. (2019). Shell thickness-dependent Au@Ag nanoparticles aggregates for high-performance SERS applications. Talanta, 195, 506-515.
7.Wang, K.,Pu, H., & Sun, D.-W*. (2018). Emerging spectroscopic and spectral imaging techniques for the rapid detection of microorganisms: An overview. Comprehensive Reviews in Food Science and Food Safety, 17(2), 256-273.
8.Wang, K.,Sun, D.-W.*, Wei, Q., & Pu, H. (2018). Quantification and visualization of α-tocopherol in oil-in-water emulsion based delivery systems by Raman microspectroscopy. LWT-Food Science and Technology, 96, 66-74.
9.Wang, K.,Sun, D.-W.*, Pu, H., & Wei, Q. (2017). Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review. Trends in Food Science & Technology, 67, 207-219.
10.Wang, K.,Sun, D.-W.*, & Pu, H. (2017). Emerging non-destructive terahertz spectroscopic imaging technique: Principle and applications in the agri-food industry. Trends in Food Science & Technology, 67, 93-105.
11.Wang, K.,Luo, S. Z., Zhong, X. Y., Cai, J., Jiang, S.T., & Zheng, Z.* (2017). Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation. Food Chemistry, 214, 393-399.
12.Wang, K.#, Li, C.#, Wang, B.#, Yang, W., Luo, S., Zhao, Y., Jiang, S., Mu, D.*, & Zheng, Z.* (2017). Formation of macromolecules in wheat gluten/starch mixtures during twin‐screw extrusion: effect of different additives. Journal of the Science of Food and Agriculture, 97(15), 5131-5138.
13.Wang, K.,Luo, S., Cai, J., Sun, Q., Zhao, Y., Zhong, X., Jiang, S., & Zheng, Z.* (2016). Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure. Food Chemistry, 197, 168-174.
14.Wang, K.,Luo, S. Z., Zhong, X. Y., Cai, K. Z., Cai, J., Jiang, S. T., & Zheng, Z.* (2016). Effect of modified wheat gluten on boiling resistance capacity of pork meatballs. Journal of Food Science, 81(2), E430-E437.
15.王凯强, 黎敏, 罗水忠, 姜绍通, & 郑志*. (2016). 酶法复合改性对小麦面筋蛋白性质和结构的影响. 现代食品科技, 3, 177-182.
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