姓名
王宏伟


职称
讲师

学科/专业学位类别
食品科学（学硕、专硕）

研究方向
速冻食品加工

1.导师基本情况
王宏伟，男，2017年9月毕业于华南理工大学制糖工程专业，工学博士，讲师，现为速冻食品加工课题组成员。主要从事淀粉多层次结构解析与物性修饰、冻藏面制品品质劣变方面的研究。主持郑州轻工业大学博士启动基金、河南省教育厅、广东省绿色加工重点实验室等科研项目，参与国家自然科学基金等国家级/省部级项目。近三年在UltrasonicsSonochemistry、Foodchemistry、Journalof Functional Foods、InternationalJournal of Biological Macromolecules、Scientificreports、InternationalJournal of Food Science and Technology等国际刊物上发表SCI论文近20篇；申请发明专利2项。
2.代表性成果
HongweiWang, KeXu, Ying Ma, Yi Liang, Hua Zhang*,Ling Chen*.Impactof ultrasonication on the aggregation structure andphysicochemical characteristics of sweet potato starch.UltrasonicsSonochemistry,2019 (SCI 二区，IF7.3)
HongweiWang,Naiyong Xiao, Xintian Wang, Xuewei Zhao, Hua Zhang*. Effect ofpregelatinized starch on the characteristics, microstructures,and quality attributes of glutinous rice flour and dumplings.FoodChemistry,2019.(SCI 二区，IF5.3)
XiaojuanYang, Chengdeng Chi, Xingli Liu, Yanyan Zhang, Hua Zhang*,HongweiWang*.Understanding the structural and digestion changes of starch inheat-moisture treated polished rice grains with varying amylosecontent. InternationalJournal of Biological Macromolecules,2019, 139:785–792.(SCI 二区，IF4.8)
HongweiWang,Naiyong Xiao, Jiangtao Ding, Yanyan Zhang, Xingli Liu, HuaZhang*. Effect of germination temperature on hierarchicalstructures of starch from brown rice and their relation topasting properties. InternationalJournal of Biological Macromolecules,2019.(SCI 二区，IF4.8)
HongweiWang,Yufan Liu, Ling Chen*, Xiaoxi Li*, Jun Wang, Fengwei Xie.Insights into the multi-scale structure and digestibility ofheat-moisture treated rice starch. FoodChemistry,2018.(SCI 二区，IF4.8)
XintianWang¹,HongweiWang¹,Jianing Song, Yangyang Zhang, Hua Zhang*. Understanding thestructural characteristics, pasting and rheological behaviors ofpregelatinized cassava starch. InternationalJournal of Food Science and Technology,2018.(SCI 三区)，共1
HongweiWang,Xiaoyi Huang, Xiaoxi Li*, Ling Chen*, Lin Li. Effects of thenanostucture changes in cationic starch/pDNA complexes on theirgene transfection efficiency. Scientificreports,2017.(SCI 三区)
HongweiWang,Zhaoyuan Wang, Xiaoxi Li, Ling Chen*, Binjia Zhang*. Multi-scalestructure, pasting and digestibility of heat moisture treatedred adzuki bean starch. InternationalJournal of Biological Macromolecules,2017.(SCI 二区)
HongweiWang¹,Binjia Zhang¹,Ling Chen*, Xiaoxi Li*. Understanding the structure anddigestibility of heat-moisture treated starch. InternationalJournal of Biological Macromolecules,2016.(SCI 二区)共1
论著
王宏伟，参编《速冻面制品品质控制技术》，6万字
获奖项目
速冻汤圆品质控制关键技术及产业化示范，2019.11中国轻工业联合会三等奖.
3.在研的项目
超声处理制备颗粒态淀粉-脂质复合物及其结构性质研究，校级2018BSJJ019，10万元，主持
预制调理食品制造关键技术与新产品研究及新型速冻技术装备开发，国家级，45万元，参与，第二位
发芽糯糙米中淀粉性能的变化及其对汤圆品质的调控研究，河南省教育厅项目，主持
马铃薯蛋白微凝胶改善无麸质面团持气性的作用机制研究，国家自然科学基金，24万元，参与，第三位