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队伍概况

 

姓名

汪兰

所在单位

永利集团游戏网址农产品加工与核农技术研究所

职称/职务

副研究员/主任

学科专业

食品科学

研究方向

水产保鲜加工及综合利用

联系电话

13469960945

电子信箱

lilywang_2016@163.com

主要学习及工作经历:

2011.10-至今,副研究员,永利集团游戏网址农产品加工与核农技术研究所

2008.7-2011.9,助理研究员,永利集团游戏网址农产品加工与核农技术研究所

2003.9-2008.6,博士学位  华中农业大学食品科技学院食品科学

1999.9-2003.6,学士学位  华中农业大学食品科技学院食品科学与工程

主要社会兼职情况:

中国水产学会会员,湖北省食品科学技术学会理事

目前主要研究领域:

水产保鲜加工及综合利用

主持及参与项目(课题)情况(主要科技项目5项):

2019-2022年 主持国家自然科学基金面上项目魔芋葡甘聚糖对肌原纤维蛋白冷冻保护作用的分子机制研究

2018-2019年 主持湖北省技术创新专项重大项目特色淡水鱼预制调理加工与副产物综合利用关键技术研发

2018-2020年 主持国家重点研发计划子课题“预制调理品品质控制及货架期预测关键技术”;

2010-2012年 主持国家自然科学基金青年基金项目“大米淀粉宏观特性与水分子运动的相关性研究”;

2014-2016年 主持国家农业科技成果转化项目“天然复合鲫鱼调味品研究与示范”;

获得的科技奖励及专利、标准情况:

2015年中华农业科技奖一等奖“淡水鱼保鲜与精深加工关键技术研究与产业化”,排名第3

2015年湖北省科技进步一等奖“淡水鱼保鲜与精深加工关键技术研究与产业化”,排名第14

2011年湖北省科技进步一等奖 “淡水鱼虾加工及产品安全控制关键技术研发”,排名第9

制定地方标准湖北省地方标准《冷冻肉鸭生产规范》,排名第1

获授权专利11项,其中发明专利10项,第一完成人4项;

代表性著作及论文发表情况:

1. Shao, Y.,Wang, L*, Chen, C., Xiong, G., Hu, Y., Qiao, Y., Wu, W., Li, X., Wang, J., Liao, L., & Ding, A. (2018). Antioxidant capacity of fermented soybeans and their protective effect on protein oxidation in largemouth bass ( Micropterus salmoides ) during repeated freezing-thawing (FT) treatments. LWT - Food Science and Technology, 91, 213-221.

2. Shao, Y., Xiong, G., Ling, J., Hu, Y., Shi, L., Qiao, Y., Yu, J., Cui, Y., Liao, L., Wu, W., Li, X., Ding, A., &Wang, L*. (2018). Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish (Procambarus clarkia). LWT - Food Science and Technology, 87, 234-240.

3. Shi, L., Xiong, G., Ding, A., Li, X., Wu, W., Qiao, Y., Liao, L., &Wang, L*. (2018). Effects of freezing temperature and frozen storage on the biochemical and physical properties of Procambarus clarkii. International Journal of Refrigeration, 91, 223-229.

4. Shi, L., Yang, T., Xiong, G., Li, X., Wang, X., Ding, A., Qiao, Y., Wu, W., Liao, L., &Wang, L.*(2018). Influence of frozen storage temperature on the microstructures and physicochemical properties of pre-frozen perch ( Micropterus salmoides ). LWT - Food Science and Technology, 92, 471-476.

5 Lan Wang*, Wei Wang, Yiwen Wang, Guangquan Xiong, Xin Mei, Wenjing Wu, Anzi Ding, Xin Li, Yu Qiao & Li Liao. Effects of fatty acid chain length on properties of potato starch–fatty acid complexes under partially gelatinization. 2018, 21(1):2121–2134.

6.Lan Wang, Guangquan Xiong, Yong-bo Peng, Wenjing Wu, Xin Li , Jun Wang , Yu Qiao, Li Liao, Anzi Ding. The Cryoprotective Effect of Different Konjac Glucomannan (KGM) Hydrolysates on the Glass Carp (Ctenopharyngodon idella) Myofibrillar During Frozen Storage. Food and bioprocessing technology. (2014) 7:3398–3406

7. Qianchun Deng, Xiao Yu, Jiqu Xu,Lan Wang, Fenghong Huang, Qingde Huang, Changsheng Liu and Fangli Ma. Effects of endogenous and exogenous micronutrients in rapeseed oils on the antioxidant status and lipid profile in high-fat fed rats. Lipids in Health and Disease 2014, 13:198

8. Yan Gao,Lan Wang*, Xiali Yue, Guangquan Xiong, Wenjin Wu, Yu Qiao, Li Liao. Physicochemical properties of lipase-catalyzed laurylation of corn starch. Starch/St?rke. 2014, 66(5-6):450–456

9.Lan Wang, Bijun Xie, Guangquan Xiong, Wenjing Wu, Jun Wang, Yu Qiao, Li Liao.The effect of freeze–thaw cycles on microstructure and physicochemical properties of four starch gels. Food Hydrocolloids. 2013.31(1): 61–67.

10.Lan Wang, Bijun Xie, Guangquan Xiong, Xin Du, Yu Qiao, Li Liao. Study on the granular characteristics of starches separated from Chinese rice cultivars. Carbohydrate polymers. 2012,87(2):1038-1044.

11.Lan Wang, Bijun Xie, John Shi, Sophia Xue, Qianchun Deng, Yu Wei, Binqiang Tian. Physicochemical properties and structure of starches from Chinese rice cultivars. Food Hydrocolloids. 2010,24(2-3):208-216.

12.Wang Lan, Yin Zhihua, Zhang.Yun, Xie. Bijun, Sun Zhida. Morphological, physicochemical and textural properties of starch separated from Chinese water chestnut. Starch. 60 (2008) 181-191

13.Lan Wang, Zhihua Yin, Jia Wu, Zhida Sun, Bijun Xie. A study on freeze-thaw characteristics and microstructure of Chinese water chestnut starch gels. Journal of Food engineering. 88 (2008) 186-192

14. Qianchun Deng ,Lan Wang, Fang Wei , Bijun Xie , FengHong Huang, Wen Huang ,John Shi , Qingde Huang , Binqiang Tian , Sophia Xue . Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds. Food Chemistry. 124 (2011) 1458-1465.

15. Deng Qianchun, Shi Jie, Zheng Mingming, Xu Jiqu, Wan Chuyun, Huang Qingde, Zhou Qi, Guo Pingmei. Huang Fenghong,Wang Lan, Tian Hui. Thermal Stability of Rapeseed Oil Fortified with Unsaturated Fatty Acid Sterol Esters. Journal of the American Oil Chemists' Society. 2014,91(10):1793-1803.

 

备注:1、科技产出主要是近十年以来的成果;

2、院副高职称以上科技(管理)人员填报。

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