王翠娜，女，工学博士，吉林大学食品科学与工程学院讲师。研究方向主要为乳蛋白功能特性及应用，包括乳清蛋白改性及应用，功能性乳制品研发，乳清蛋白与活性物质及糖类互作及应用，人乳及特色乳蛋白组学分析等。公开发表学术论文50余篇，其中第一作者/通讯作者发表SCI论文19篇，参编英文书籍3部，中文书籍2部。

教育背景
2004-2008 吉林大学 学士学位
2008-2011 吉林大学 硕士学位
2012-2015 吉林大学 博士学位

工作经历
2015.9-今 吉林大学 讲师
2017.1-今 东北农业大学 博士后
2017.06-2018.07 美国佛蒙特大学 访问学者

主持课题
1. 2018-2020年 吉林省教育厅“十三五”科学技术研究项目“干法糖基化对乳清蛋白功能特性及其抗氧化性影响研究”.
2. 2018-2020年 东北农业大学乳品科学教育部重点实验室开放课题“基于组学技术分析少数民族人/牛初乳乳脂肪球膜蛋白差异性”.
3. 2018-2012年 美国FoodScience Corporation国际合作项目 “基于乳清蛋白谷胱甘肽产品开发”.

近三年发表论文
1 C. N. Wang, H. Wang, X. M. Sun, Y. X. Sun and M. R. Guo. Heat-Induced Interactions between Whey Protein and Inulin and Changes in Physicochemical and Antioxidative Properties of the Complexes. Int. J. Mol. Sci. 2019, 20, 4089; doi:10.3390/ijms**.
2. X. F. Zhang, X. M. Sun, F. Gao, J. Q. Wang and C. N. Wang*. Systematical characterization of physiochemical and rheological properties of thermal induced polymerized whey protein. Journal of the Science of Food and Agriculture, J Sci Food Agric 2019; 99: 923-932.
3. C. N. Wang, X. H. Zhou, H. Wang, X. M. Sun and M. R. Guo. Interactions between β-Lactoglobulin and 3,3’-Diindolylmethane in Model System. Molecules 2019, 24(11), 2151; https://doi.org/10.3390/molecules**.
4. C. N. Wang, Wang M. and M. R. Guo. 2019, Effects of polymerized whey protein on survivability of Lactobacillus acidophilus LA-5 during freeze-drying. Food science & nutrition. In press.
5. F. Gao, X.F. Zhang and C. N. Wang*. 2019. Comparison of dry- and wet-heat induced changes in physicochemical properties of whey protein in absence or presence of inulin. Food Science and Biotechnology. 2019, Accepted.
6. R. S. Yang, C. N. Wang*, H. Q. Ye and M. R. Guo*. 2019. Effects of feeding hyperlipidemia rats with symbiotic oat-based frozen yogurt on serum triglycerides and cholesterol. Food Science& Nutrition. doi:10.1002/fsn3.949.
7. Abbas H., Wang, C.N.(共同一作), Sun X. M. Adam. K. and M.R. Guo. Preparation and Characterization of Whey Protein Isolate–DIM Nanoparticles. Int. J. Mol. Sci. 2019, 20, 3917; doi:10.3390/ijms**.

8. Abbas H., Wang, C.N.*, Sun X. M. Adam. K. and M.R. Guo. 2019. Risk factors associated with anemia among adolescent girls: a cross sectional study in District Peshawar, Pakistan. Journal of Pakistan Medical Association. In press.
9. M.R. Guo, H. Wang and C. N. Wang*. 2018. Interactions between whey protein and inulin in a model system. Journal of Food Science and Technology, 55(10): 4051-4058.
10. C. N. Wang, X. F. Zhang, H. Wang and M. R. Guo. 2018. Effects of amidated low methoxyl pectin on physiochemical and structural properties of polymerized whey proteins, Cyta-Journal of Food. 10.1080/**.2018.**.
11. F. Gao, X.F. Zhang and C. N. Wang*. 2018. Systematical characterization of functional and antioxidative properties of heat-induced polymerized whey proteins. Food Science and Biotechnology, DOI:10.1007/s10068-018-0402-5.
12. X. B. Wang, C. N. Wang(并列一作), Y. C. Zhang, T. T. Liu, J. P. Lv, X. Shen and M. R. Guo*. 2018. Effects of gamma radiation on microbial, physicochemical, and structural properties of whey protein model system. Journal of Dairy Science, 101(6): 4879-4890.
13. C. N. Wang, S. X. Liang , Wang H. and M. R. Guo. 2018. Physiochemical properties and probiotic survivability of symbiotic oat-based beverage. Food Science and Biotechnology, 27(3): 735-743.
14. Sun, X. M., Wang, C. N.* and Guo M. R.* 2018. Interactions between whey protein or polymerized whey protein and soybean lecithin in model system. Journal of Dairy Science, https://doi.org/10.3168/jds.2018-14998.
15. Wang M., C. N. Wang（并列一作）, and M. R. Guo. 2018. Effects of polymerized whey protein-based microencapsulation on survivability of Lactobacillus acidophilus LA-5 and physiochemical properties of yoghurt. Journal of Microencapsulation, 35(5): 504-512.
16. C. N. Wang, Zheng, H. J., Liu, T. T., Wang, D. W. and M. R. Guo. 2017. Physiochemical properties and probiotic survivability of symbiotic corn-based yogurt-like product. Journal of Food Science, 82(9): 2142-2150.
17. X. F. Zhang, C. L. Liu, J. Q. Wang and C. N. Wang*. Optimization of the process for developing a symbiotic set-type quinoa yogurt using response surface methodology. 2018, 13(4).
18. Abbas H., Wang, C.N., Sun X. M. Adam. K. and M.R. Guo. 2019. Physicochemical and Microstructural Properties of Polymerized Whey Protein Encapsulated 3,3’-Diindolylmethane Nanoparticles. Molecules. 24, 702; doi:10.3390/molecules**.
19. Wang H., Wang, C.N. and M.R. Guo. 2019. Effects of addition of strawberry juice pre- or post- fermentation on physiochemical and sensory properties of fermented goat milk. Journal of Dairy Science. In press.
20. Wang Y. P., Wang, C.N. and M.R. Guo. 2019. Effects of Ultrasound treatment on extraction and rheological properties of polysaccharides from Auricularia Cornea var. Li. Molecules. doi: 10.3390/molecules**.
21. Sun Y.X., Wang, C.N., Sun X. M. and M.R. Guo. 2019. Comparative proteomics of whey and milk fat globule membrane proteins of Guanzhong goat and Holstein cow mature milk. Journal of Food Science. 84(2):244-253.
22. Sun Y.X., Wang, C.N., Sun X. M. and M.R. Guo. 2019. Differential digestion of Xinong saanen goat colostrum and mature milk using in vitro infant digestion model. J Sci Food Agric. In press.
23. Sun Y.X., Wang, C.N., Sun X. M. and M.R. Guo. 2019. Proteomic analysis on whey proteins in colostrum and mature milk of Xinong Saanen goat. Journal of Dairy Science. In press.
24. Ma, S., Wang, C.N., and M.R. Guo. 2018. Effect of ultrasound treatment on antioxidant activity and structure of β-lactoglobulin using the Box–Behnken design (BBD). CyTA - Journal of Food. DOI10.1080/**.2018.**
25. Ma S., C. N. Wang, M. R. Guo. 2018. Changes in structure and antioxidant activity of a-lactoglobulin by ultrasound and enzymatic treatment. Ultrasonics Sonochemistry, (43):227-236.
26. Sun X. M., C. N. Wang, Wang H. and M. R. Guo. 2018. Effects of processing on structure and thermal properties of powdered preterm infant formula. Journal of Food Science, DOI: 10.1111/1750-3841.14162.
27. C. Wang, C. N. Wang, Y. Y. Xu and M. R. Guo. 2018. Effects of polymerized whey protein on goaty flavor and texture properties of fermented goat milk in comparison with β-cyclodextrin. In Press.
28. Wang, H., C. N. Wang, Wang, M., and M. R. Guo. 2017. Chemical, physiochemical and microstructural properties, and probiotic survivability of fermented goat milk using polymerized whey protein and starter culture Kefir Mild 01. Journal of Food Science, In press.
29. Ma S., Shi, C., C. N. Wang, M. R. Guo. 2017. Effects of ultrasound treatment on physiochemical properties and antimicrobial activities of whey protein-totarol nanoparticles. Journal of Food Protection, doi:10.4315/0362-028X.JFP-17-078.
参编书籍
1. M.R. Guo, C.N. Wang. Chemistry of whey proteins. 2018, Chapter 3 in Whey protein production, chemistry, functionality and applications, M. R. Guo. John Wiley & Sons Limited, Hoboken, NJ.
2. C.N. Wang, M.R. Guo. Whey protein structure and denaturation and interactions with other food components. 2018, Chapter 4 in Whey protein production, chemistry, functionality and applications, M. R. Guo. John Wiley & Sons Limited, Hoboken, NJ.
3. C.N. Wang, M.R. Guo. Whey protein functional properties and applications in food formulation. 2018, Chapter 7 in Whey protein production, chemistry, functionality and applications, M. R. Guo. John Wiley & Sons Limited, Hoboken, NJ.
4. C.N. Wang, C. Wang. M.R. Guo. Goat milk flavor. 2019, Chapter 4 in Goat milk chemistry and its product manufacturing technology. M. R. Guo. Nova.
5. C.N. Wang, M.R. Guo. Human milk proteomics. 2019, Human Milk Biochemistry and Infant Formula Manufacturing Technology, Second Edition. M. R. Guo. ELSEVIER.
6. 王翠娜, 郭明若. 人乳发展历史与趋势, 编译, 第一章, 《人乳生物化学及婴儿配方食品加工工艺学》, 郭明若, 北京: 轻工业出版社.
7. 动动奶酪又何妨. 中国农业出版社,农业农村部畜牧兽医局,全国畜牧总站.

申请专利
1. 郭明若, 王翠娜, 张铁华等. 利用聚合乳清蛋白为增稠剂制备中国式希腊酸奶.专利号: ZL 2.5.

2. 郭明若, 郑华杰, 王大为, 刘婷婷, 王翠娜, 王睦. 共生玉米酸奶的制备方法. 专利号: ZL 0.3.

3. 郭明若, 王策, 徐艳阳, 王翠娜. 一种羊奶酸奶除膻剂. 专利号: ZL 6.3.

4. 郭明若, 孙玉雪, 王翠娜. 用于蛋白质组学研究的山羊乳乳脂肪球膜蛋白的提取方法申请号: 2.1.

5. 郭明若, 李丹, 王翠娜. 一种大米酸奶的制备方法. 申请号: 1.9.

6. 郭明若, 刘迪茹, 王翠娜, 程建军. 一种磷酸化聚合乳清蛋白及其制备方法. 申请号:5.8.

7. 郭明若, 王皓, 包怡红, 王睦, 王翠娜. 以聚合乳清蛋白作为增稠剂制备羊奶开菲尔.申请号: 7.5

8. 郭明若, 马爽, 王翠娜. 以乳清蛋白为基质的桃柁酚抗菌纳米水凝胶及其制备方法. 申请号: 1.7.

9. 郭明若, 孙晓萌, 陈历俊, 程建军, 王翠娜, 包怡红, 邓杰. 添加益生元的早产儿与低出生体重儿配方奶粉和制备方法. 申请号: 2.8.

10. 郭明若, 王策, 王翠娜, 徐艳阳. 无/低膻共生凝固型羊奶酸奶及其制备方法. 申请号: 6.8,

11. 郭明若, 王皓, 王翠娜. 一种果味搅拌型羊奶开菲尔及其制备方法. 申请号: 3.1.

Poster展示
1. Physiochemical, texture and sensory properties of Greek set-type symbiotic yoghurt using polymerized whey protein as a co-thickening agent. 2013, World Dairy Summit, Yokohama, Japan.
2. Interactions between whey protein and inulin in model system. 2015, ADSA-ASAS Joint Annual Meeting (JAM), USA.

国际会议报告
Effects of pectin/inulin on the rheological properties of whey protein. Food Chemistry & Hydrocolloids. August 11-12, 2016, Toronto, Canada.

获得奖项
低脂乳制品生产关键技术及产业化示范 一等奖 证书编号：**-01 第十完成人 黑龙江省农垦总局 2018年8月
欧倍尔杯第二届全国大学生食品工程虚拟仿真大赛北部赛区 特等奖（2019年） 指导教师
欧倍尔杯第二届全国大学生食品工程虚拟仿真大赛总决赛 特等奖（2019年）  指导教师