王庆玲 博士、讲师
联系方式
地址：扬州市华扬西路196号扬州大学食品科学与工程学院
邮编：225127
E-mail：wangql891228@163.com；
个人简要经历与学历
2008.09–2012.06 江南大学食品学院 食品科学与工程 学士
2012.09–2015.06 江南大学食品学院 油脂及植物蛋白工程 硕士
2015.09–2019.12 江南大学食品学院 食品科学与工程 博士
2016.01–2019.01 美国肯塔基大学 联合培养
2020.01– 扬州大学食品科学与工程学院 讲师
主要研究方向
1. 蛋白质功能与营养
2. 蛋白质与食品组分相互作用
3. 乳液体系构建
主持部分项目
1.扬州大学高层次人才科研启动基金，在研
研究论文
1.Qingling Wang, & Youling Xiong (2019). Processing, nutrition, and functionality of hempseed protein: A review. Comprehensive Review of Food Science and Food Safety, 18, 936–952. (SCI, IF=8.738)
2.Qingling Wang, Jiang Jiang, & Youling Xiong (2019). Genipin-aided protein crosslinking to modify structural and rheological properties of emulsion-filled hemp protein hydrogels. Journal of Agricultural and Food Chemistry, 67, 12895–12903. (SCI, IF=3.571)
3.Qingling Wang, & Youling Xiong(2018). Zinc-binding behavior of hemp protein hydrolysates: Soluble versus insoluble zinc-peptide complexes. Journal of Functional Foods, 49, 105–112. (SCI, IF=3.197)
4.Qingling Wang, Yan Jin, & Youling Xiong (2018). Heating-aided pH shifting modifies hemp seed protein structure, cross-linking, and emulsifying properties. Journal of Agricultural and Food Chemistry, 66, 10827–10834. (SCI, IF=3.571)
5.Qingling Wang, Jiang Jiang, & Youling Xiong (2018). High pressure homogenization combined with pH shift treatment: A process to produce physically and oxidatively stable hemp milk. Food Research International, 106, 487–494. (SCI, IF=3.579)
6.Qingling Wang, Jiang Jiang, Jinwei Li, Meibin Qiu, Chuanzhou Liu, Xuhao Shi, & Yuanfa Liu (2016). High quality lard with low cholesterol content produced by aqueous enzymatic extraction and β‐cyclodextrin treatment. European Journal of Lipid Science and Technology, 118, 553–563. (SCI, IF=2.20)
7.Qingling Wang, Jiang Jiang, & Yuanfa Liu (2017). Aqueous enzymatic extraction of lard and its product quality. Journal of Food Science and Biotechnology, 36, 164–171. (Chinese Journal)
8.Jiang Jiang, Qingling Wang, & Youling Xiong (2018). A pH shift approach to the improvement of interfacial properties of plant seed proteins. Current Opinion in Food Science, 19, 50–56. (SCI, IF=3.828)
9.Jiang Jiang, Ziye Song, Qingling Wang, Xiaonan Xu, Yuanfa Liu, & Youling Xiong (2019). Ultrasound-mediated interfacial protein adsorption and fat crystallization in cholesterol-reduced lard emulsion. Ultrasonics Sonochemistry 2019, 58, 10461. (SCI, IF=7.28)
会议论文
1.Qingling Wang, Youling Xiong. Genipin cross-linking to modify rheological and microstructural characteristics of hemp protein-based emulsion composite gels. IFT Annual Meeting & Food Expo, New Orleans, USA, 2019.06.02–06.05.
2.Qingling Wang, Youling Xiong. Structure-modifying pH shift technology applied to enhance functional properties of plant seed proteins. 12th International Conference on Food Science and Technology, Davis, USA, 2018.10.02–10.03.
3.Qingling Wang, Youling Xiong. Zinc-binding behavior of hemp protein hydrolysates: soluble versus insoluble zinc-peptide complexes. IFT Annual Meeting & Food Expo, Chicago, USA, 2018.07.15–07.18.
4.Qingling Wang, Jiang Jiang, & Youling Xiong*. Enhancing physical and oxidative stabilities of hemp milk by the combination of pH shift and high-pressure treatments. IFT Annual Meeting & Food Expo, Las Vegas, USA, 2017.06.25–06.28
授权专利
1.Yuanfa Liu, Qingling Wang, Jiang Jiang, Jinwei Li. Method for producing high quality animal oil with low cholesterol levels, U.S. Patent, 9,920,278.
2.刘元法，王庆玲，蒋将, 李进伟. 一种低胆固醇高品质猪油、牛油的加工方法, 中国专利, ZL3.8.