姓 名：王文洁
所属中心：水产品营养品质保持与精深加工研究中心
性 别： 女
技术职称：副研究员最高学位：博士
办公电话：0571- 88320237
Email：wangw0901@zjut.edu.cn



研究方向：

热加工、脂肪氧化、功能性物质的提取、水产品的保鲜技术
学习经历：

■ 2009-2013 江南大学 食品科学与工程 学士
■ 2013-2016 俄勒冈州立大学 食品科学与工程 硕士
■ 2016-2019 俄勒冈州立大学 食品科学与工程 博士
科研项目：

■ 国家重点研发计划“蓝色粮仓科技创新”重点专项——“水产品陆海联动保鲜保活与冷链物流技术”（2019YFD0901600）
代表论文、专利、论著：
1. Wang, W., Wang, W., Jung, J., Yang, R., Tang, J., & Zhao, Y. (2020).
Investigation of hot-air assisted radio frequency (HARF) dielectric heating for improving
drying efficiency and ensuring quality of dried hazelnuts (Corylus avellana L.). Food and
Bioproducts Processing, 120, 179–190.
2. Wang, W., Wang, W., Wang, Y., Yang, R., Tang, J., & Zhao, Y. (2020). Hot-air assisted continuous
radio frequency heating for improving drying efficiency and retaining quality of inshell
hazelnuts (Corylus avellana L. cv. Barcelona). Journal of Food Engineering, 279, 109956.

3. Wang, W., Jung, J., McGorrin, R. J., & Zhao, Y. (2018). Investigation of the
mechanisms and strategies for reducing shell cracks of hazelnut (Corylus avellana L.) in hot-air
drying. LWT, 98, 252–259.
4. Jung, J., Wang, W., McGorrin, R. J., & Zhao, Y. (2018). Moisture Adsorption
Isotherm and Storability of Hazelnut Inshells and Kernels Produced in Oregon, USA.
Journal of Food Science, 83(2), 340–348.
5. Jung, J., Simonsen, J., Wang, W., & Zhao, Y. (2018). Evaluation of Consumer
Acceptance and Quality of Thermally and High Hydrostatic Pressure Processed Blueberries
and Cherries Subjected to Cellulose Nanofiber (CNF) Incorporated Water-Resistant Coating
Treatment. Food and Bioprocess Technology, 11(7), 1412–1421.
6. Wang, W., Jung, J., McGorrin, R. J., Traber, M. G., Leonard, S. W., Cherian, G., & Zhao, Y.
(2018). Investigation of drying conditions on bioactive compounds, lipid oxidation, and
enzyme activity of Oregon hazelnuts (Corylus avellana L.). LWT, 90, 526–534.
7. Wang, W., Jung, J., & Zhao, Y. (2017). Chitosan-cellulose nanocrystal
microencapsulation to improve encapsulation efficiency and stability of entrapped fruit
anthocyanins. Carbohydrate Polymers, 157, 1246–1253.
8. Wang, W., Jung, J., Tomasino, E., & Zhao, Y. (2016). Optimization of solvent and
ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on
anthocyanin compositions. LWT - Food Science and Technology, 72, 229–238.
奖励和荣誉：

■ 2019.11 俄勒冈州 IFT 2019-2020 年学生奖学金
■ 2017.07 IFT17 果蔬产品分部参会旅费资助
■ 2015.11 IFT15 学生学术海报展示-果蔬产品组决赛第二名