汪浪红
所属部门：
食品科学与工程学院
职务/职称：
副教授
荣誉：

电子邮件：
wlhong@nwu.edu.cn
个人简介
博士，副教授，主要从事天然活性成分的抗菌活性研究和非热灭菌技术的运用，研究方向具体包括：天然活性成分的包埋，稳定性及相应的活性作用；天然多糖抗菌活性、构效关系及抗菌机制研究。2019年4月毕业于华南理工大学，主要从事食品绿色加工及非热灭菌技术脉冲电场对有害微生物的灭活作用。2017年10月获得国家公派留学资格，赴美国俄亥俄州立大学食品、农业和生物工程系联合培养1年，研究课题为脉冲电场协同温和热处理灭活芽孢作用及灭活机制。目前已在LWT-Food Science and Technology、Journal of Agricultural and Food Chemistry、Innovative Food Science & Emerging Technologies、Journal of Food Engineering、 Biochimica et Biophysica Acta (BBA)-Biomembranes、Biochimica et Biophysica Acta (BBA)-General Subjects 、Analytical and Bioanalytical Chemistry、Integrative Biology等发表 SCI 论文10余篇。
研究成果

[1] Wang Lang-Hong, Xin-An Zeng*. LWT-Food Science and Technology, 107 (2019) 308–317. (二区，IF = 3.129)
[2] Wang Lang-Hong, Xin-An Zeng*, et al. Biochimica et Biophysica Acta (BBA)-Biomembranes 1860, 2 (2018): 481–490. (二区，IF = 3.438)
[3] Wang Lang-Hong, Man-Sheng Wang, Xin-An Zeng*, et al. Integrative Biology, 2017, 9 (10): 820–829. (三区，IF = 3.252)
[4] Wang Lang-Hong, Wang Man-Sheng, Zeng Xin-An*, et al. Journal of Agricultural and Food Chemistry, 2016, 64(32): 6355–6363. (一区top，IF = 3.412)
[5] Wang Lang-Hong, Wang Man-Sheng, Zeng Xin-An*, et al. Biochimica et Biophysica Acta (BBA)-General Subjects, 2016, 1861, 3189–3198. (二区，IF = 3.679)
[6] Wang Lang-Hong, Wang Man-Sheng, Zeng Xin-An*, et al. Biochimica et Biophysica Acta (BBA)-Biomembranes, 2016, 1858(8): 1791–1800. (二区，IF = 3.438)
[7] Wang Lang-Hong, Zeng Xin-An*, et al. Analytical and Bioanalytical Chemistry, 2016, 409(6), 1615–1625. (二区，IF = 3.307)
[8] Wang Lang-Hong, Tao Mo, Zhang Guowen*, et al. RSC Advances, 2015, 5(119): 98366–98376. (三区，IF = 2.936)
[9] Zhang Guowen*, Wang Lang-Hong, et al. Journal of Agricultural and Food Chemistry, 2014, 62: 991?1000. (导师一作，一区top，IF = 3.412)
[10] Wang Lang-Hong, Zhang Guowen*, and Wang Yaping. Molecular Biology Reports. 2014, 41: 3381–3391. (四区，IF = 1.899)
[11] Wang Lang-Hong, Zhang Guowen*, Pan Junhui, et al. Journal of Photochemistry and Photobiology B: Biology, 2014, 141: 253–261. (三区，IF = 3.165)
[12] Wang Man-Sheng, Wang Lang-Hong, Alaa El-Din A. Bekhit, Jing Yang*, et al. Journal of Food Engineering, 223 (2018): 32–41. (二区，IF = 3.099)
[13] Niu Debao, Wang Lang-Hong, Xin-An Zeng*, et al. Innovative Food Science & Emerging Technologies 52 (2019): 25–33. (二区，IF = 3.116)
[14] Wen Qing-Hui, Wang Lang-Hong, Xin-An Zeng*, et al. International Journal of Biological Macromolecules 118(2018): 588-598. (二区，IF = 3.909)
[15] Wang Yaping, Zhang Guowen*, Wang Lang-Hong. Journal of Agricultural and Food Chemistry, 2014, 63(1): 75–84. (一区top，IF = 3.412)
[16] Zhang Zhi-Hong, Wang Lang-Hong, Zeng Xin-An*, et al. International Journal of Food Science & Technology, 2019, 54(1): 1-13. (三区，IF = 2.281)
[17] Zhang Zhi-Hong, Wang Lang-Hong, Zeng Xin-An*, et al. Innovative Food Science & Emerging Technologies, 2017, 43: 26-34. (二区，IF = 3.116)
[18] Zhang Zhi-Hong, Wang Lang-Hong, Zeng Xin-An*, et al. International Journal of Food Science & Technology, 2016, 51(9): 1988-1996.(三区，IF = 2.281)

获奖情况