王荣春 - 哈尔滨工业大学 - 医学与健康学院

个人简介

王荣春，女，汉族，1977年生，副教授硕士生导师；哈尔滨工业大学医学与健康学院食品营养与健康系。工作经历 2004.6- 2006.12 哈尔滨工业大学食品科学与工程学院, 助教 2006.12 -2013.12 哈尔滨工业大学食品科学与工程学院, 讲师 2014.1-至今哈尔滨工业大学, 副教授 2017.11-2018.11 英国利兹大学，访问学者科研项目四川省科技创新人才项目:核桃生物活性肽的制备及降糖类健康食品的开发国家十三五食品安全关键技术研究重点专项:食品安全社会共治信息技术研究与应用示范子课题“多维关联分析技术的建立” 中国自然科学基金委青年基金：亚临界水对植物机制提取过程中新生抗氧化物的生成动力学及其特性研究中国博士后基金面上项目：植物基质亚临界水法提取过程中新生抗氧化物生成机制研究教育部留学归国人员科研启动项目：利用亚临界水技术提取核桃壳有用成分的研究哈尔滨工业大学校创新基金：亚临界水技术提取核桃壳有用成分的研究

研究领域

主要从事生物活性肽、功能乳酸菌挖掘及功能性成分递送等方面的研究

近期论文

查看导师最新文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

Liu, CH., Qi, XF. Li,D., Zhao,L., Li, QM., Mao, KD., Ma, Y.*, Wang, RC.* (2023) Limosilactobacillus fermentum HF06-derived paraprobiotic and postbiotic alleviate intestinal barrier damage and gut microbiota disruption in mice with ulcerative colitis. Journal of the Science of Food and Agriculture. (IF:4.1,中科院2区, top期刊，JCR Q1). Liu, CH., Liu, XL., Sun, Y., Qi, XF., Ma, Y.*, Wang, RC.*. (2023). Anti-inflammatory probiotic Lactiplantibacillus plantarum HF05 screening from Qula: Genomic analysis and alleviating effect on intestinal inflammation. Food Bioscience, 55, 103002. (IF: 5.2，JCR Q1，中科院2区). Mu, XX.; Wang RC*; Cheng CL.; Ma, Y.; Zhang, YC.; Lu, WH. (2023). Preparation, structural properties, and in vitro and in vivo activities of peptides against dipeptidyl peptidase IV (DPP-IV) and a-glucosidase: a general review. Critical Reviews in Food Science and Nutrition. (IF2022=10.2，中科院一区 top 期刊, JCR Q1) Katimba, HA.; Wang RC*; Cheng CL.; Zhang, YC.; Lu, WH.; Ma, Y*.(2023). Zinc Absorption & Homeostasis in the Human Body: A General Overview. Food Reviews International. (IF2022=5.8, 中科院2区, JCR Q1) Sun, Y.；Wang, RC*.; Li, QM.; Ma, Y. (2023) Influence of storage time on protein composition and simulated digestion of UHT milk and centrifugation presterilized UHT milk in vitro. Journal of Dairy Science. 106(5): 3109-3122. (IF2022=3.5, 中科院1区 JCR Q1) Qi, XF; Chen, HR; Guan, KF; Sun, Y; Wang, RC*; Ma, Y*. (2022). Identification, inhibitory mechanism and transepithelial transport of xanthine oxidase inhibitory peptides from whey protein after simulated gastrointestinal digestion and intestinal absorption. Food Research International. 2022：111959. （IF2022=8.1，中科院1区top期刊, JCR Q1） Zhang, XG#; Wang, RC*#; Cheng, CL*; Zhang, YC; Ma Y; Lu WH. (2022). Identification of two novel dipeptidyl peptidase-IV inhibitory peptides from sheep whey protein and inhibition mechanism revealed by molecular docking. Food Bioscience. 2022: 101733. (IF2022=5.2，中科院二区, JCR Q1, 他引6次) Guan, KF; Li, H; Qi, XF; Chen, HR; Wang, RC*; Ma, Y*.(2021).Bovine-derived MFG-E8 alleviating mitochondrial dysfunction via Akt Sirt1/PGG-1α and MAPK/ERK signalling cascades. Food Bioscience.2021(44) 101390. (IF2021=5.318，中科院二区, JCR Q1) Katimba, Hija Athman, Wang RC*, Cheng CL. (2021). Current findings support the potential use of bioactive peptides in enhancing zinc absorption in humans. Critical Reviews in Food Science and Nutrition. 2021, October. (IF2021=11.208，中科院一区 top 期刊, JCR Q1) Liu, CH., Wang RC.*, He SH., Cheng CL., Ma Y. (2020). The stability and gastro-intestinal digestion of curcumin emulsion stabilized with soybean oil bodies. LWT-Food Science and Technology. 2020, 131(9).（IF=4.952，中科院二区, JCR Q1） Wang, RC*.; He SH.; Xuan YF.; Cheng CL.(2020). Preparation and characterization of whey protein hydrolysate-Zn complexes. Journal of Food Measurement and Characterization. 2020, 14(1)SI: 254-261. (IF=2.431 被引用次数4) Wang, RC*.;Zhao, HX.; Pan, XX.; Orfila,C.; Lu, WH.; Ma Y. (2019). Preparation of bioactive peptides with antidiabetic, antihypertensive, and antioxidant activities and identification of alpha-glucosidase inhibitory peptides from soy protein. Food Science &Nutrition. 2019, 7(5): 1848-1856. (IF2019=1.797, 被引用次数83)