2011.09-2015.06     西北农林科技大学   学士

2015.09-2018.06     华南理工大学          硕士

2018.09-至今           华南理工大学          博士

研究方向：直链淀粉负载与递送脂溶性营养素相关研究

个人邮箱：pingpw0820@163.com

已发表论文：

1．Wang, Ping-Ping, Qin, Xin-Shen, Yang, Qing-Yu., Luo, Zhi-Gang, Xiao, Zhi-Gang, & Peng, Xi-Chun. (2017). Comparative Structural Characterization of Spiral Dextrin Inclusion Complexes with Vitamin E or Soy Isoflavone. Journal of agricultural and food chemistry, 65(39), 8744-8753.

2．Wang, Ping-Ping, Zhi-Gang Luo, and Xi-Chun Peng. "Encapsulation of Vitamin E and Soy Isoflavone Using Spiral Dextrin: Comparative Structural Characterization, Release Kinetics, and Antioxidant Capacity during Simulated Gastrointestinal Tract." Journal of agricultural and food chemistry 66.40 (2018): 10598-10607.

3．Wang, Ping-Ping, Zhi-Gang Luo, and Tamer Mahmoud Tamer. "Effects of octenyl succinic anhydride groups distribution on the storage and shear stability of Pickering emulsions formulated by modified rice starch." Carbohydrate polymers 228 (2020): 115389.