王韧 - 江南大学 - 食品学院

个人简介

王韧，男，1980年生，博士，副教授，主要从事粮食精深加工工程与技术、碳水化合物大分子酶法修饰及应用等方面的研究工作，近年来先后主持国家重点研发项目任务、国家自然科学基金青年项目、公益性行业（农业）科研专项课题等纵向项目4项，经费总额达340万元；主持企业横向项目5项，经费总额达750万元；参与完成863项目任务、粮食公益性行业科研专项课题、十二五国家科技支撑计划项目子课题等项目4项；以第一作者、通讯作者在Food & Function、Food Chemistry、Food Hydrocolloids、Bioresource Technology等杂志发表SCI论文15篇。教育经历 2002-2008，江南大学食品学院，硕博连读 1997-2001，江南大学食品学院，本科工作经历 2013-至今，粮食发酵工艺与技术国家工程实验室，副教授 2011-2013，江南大学食品学院/粮食发酵工艺与技术国家工程实验室，讲师 2008-2011，韩国世宗大学食品科学与技术学院，博士后

研究领域

（1）粮食精深加工工程与技术（2）碳水化合物大分子酶法修饰及应用（3）功能性糖的酶法制备

近期论文

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Ren Wang, Pengcheng Xu, Zhengxing Chen, Xing Zhou, Tao Wang*. Complexation of rice proteins and whey protein isolates by structural interactions to prepare soluble protein composites[J]. LWT-Food Science and Technology, 2019, 101(1): 207-213. (IF=3.129) Wei Feng, Tiantian Dong, Keqiang Li, Tao Wang, Zhengxing Chen*, Ren Wang**. Characterization of binding behaviors of Cd2+ to rice proteins[J]. Food Chemistry, 2019, 275(2):186-192. (IF=4.946) Wei Feng, Tao Wang, Tiantian Dong, Pengcheng Xu, Tianqi Zhang, Xiaohu Luo, Ren Wang*, Zhengxing Chen**. Removal of cadmium from rice proteins by soaking with hydrochloric acid or ethylene diamine tetraacetic disodium solutions[J]. Journal of Cereal Science, 2019, 85(1): 35-40. (IF=2.302) Tao Wang, Pengcheng Xu, Zhengxing Chen, Ren Wang*. Mechanism of structural interplay between rice proteins and soy protein isolates to design novel protein hydrocolloids[J]. Food Hydrocolloids, 2018, 84: 361-367. (IF=5.089) Tao Wang, Pengcheng Xu, Zhengxing Chen, Xing Zhou, Ren Wang*. Alteration of the structure of rice proteins by their interaction with soy protein isolates to design novel protein composites[J]. Food & Function, 2018, 9(2): 4282-4291. (IF=3.289) Hao Zhang, Zhengxing Chen, Xing Zhou, Jian He, Tao Wang, Xiaohu Luo, Ren Wang*. Anti-digestion properties of amylosucrase modified waxy corn starch[J]. International Journal of Biological Macromolecules, 2018, 109(3): 383-388. (IF=3.909) Tao Wang, Ming Yue, Pengcheng Xu, Ren Wang*, Zhengxing Chen**. Toward water-solvation of rice proteins via backbone hybridization by casein[J]. Food Chemistry, 2018, 258(8): 278-283. (IF=4.946) Hao Zhang, Xing Zhou, Tao Wang, Jian He, Ming Yue, Xiaohu Luo, Li Wang , Ren Wang*, Zhengxing Chen**. Enzymatically modified waxy corn starch with amylosucrase: The effect of branch chain elongation on structural and physicochemical properties[J]. Food Hydrocolloids, 2017, 63: 518-524. (IF=5.089) Hao Zhang, Xing Zhou, Jian He, Tao Wang, Xiaohu Luo, Li Wang, Ren Wang*, Zhengxing Chen**. Impact of amylosucrase modification on the structural and physicochemical properties of native and acid-thinned waxy corn starch[J]. Food Chemistry, 2017, 220: 413-419. (IF=4.946) Hao Zhang, Xing Zhou, Tao Wang, Xiaohu Luo, Li Wang, Yanan Li, Ren Wang*, Zhengxing Chen. New insights into the action mode of amylosucrase on amylopectin[J]. International journal of biological macromolecules, 2016, 88: 380-384. (IF=3.909) Tao Wang, Li Wang, Ren Wang*, Zhengxing Chen**. Effects of freeze-milling on the physicochemical properties of rice protein isolates[J]. LWT - Food Science and Technology, 2016, 65: 832-839. (IF=3.129) Tao Wang, Hao Zhang, Li Wang, Ren Wang*, Zhengxing Chen**. Mechanistic Insights into Solubilization of Rice Protein Isolates by Freeze-Milling combined with Alkali Pretreatment[J]. Food chemistry, 2015, 178(1): 82-88. (IF=4.946) Ren Wang, Jung-Hwan Kim, Bum-Soo Kim, Cheon-Seok Park, and Sang-Ho Yoo*. Preparation and characterization of non-covalently immobilized amylosucrase using a pH-dependent autoprecipitating carrier[J]. Bioresource Technology, 2011, 102(10): 6370-6374. (IF=5.807) Ren Wang, Jun-Soo Bae, Jung-Hwan Kim, Bum-Soo Kim, So-Hee Yoon, Cheon-Seok Park, and Sang-Ho Yoo*. Development of an efficient bioprocess for turanose production by sucrose isomerisation reaction of amylosucrase[J]. Food Chemistry, 2012, 132(2): 773-779. (IF=4.946)