Name: WANG Hai-Bin

Gender: Male

Degree: Ph. D.

Title: Professor

Organization: Wuhan Polytechnic University

Education Experience:

Mar.-Jun, 2013, English Learning, Training Dept. for Candidates Going to Study Abroad, Sichuan International Studies University;

Sep.2001-Jan.2005, Ph.D of Engineering. College of Food Science and Technology, Huazhong Agricultural University;

Sep.1986-Jul.1989, Master of Agriculture. College of Food Science,

Southwest Agricultural University (Now: Southwest University);

Sep.1982- Jul.1986, Bachelor of Agriculture. College of Food Science,

Southwest Agricultural University (Now: Southwest University).

Work Experience:

Jan.1996-Present, Professor (Dec.2005-Present), Major: Food Science and Engineering. College of Food Science and Engineering, Wuhan Polytechnic University;

Jul.1989-Dec.1995, Engineer (Dec.1993-Dec.1995), Major: Biochemistry, Meat Science and Processing, Institute of Wuhan Meat Food Co., Ltd.

Rewards:

(1) “Industrialization of Potamogeton crispus feed of main agent and functional red duck eggs”, won the second award of scientific & technological progress from Hubei Provincial Government, 2004.

(2) “Study on the technology and key equipment of wheat bran dietary fiber using multi-enzyme hydrolysis”, won the second award of scientific & technological progress from Hubei Provincial Government, 2008.

Research Area:

Livestock, poultry and freshwater fish food processing technology and product characteristics; Research and development of healthy, nutritious and functional meat foods.

Publication:

(1) Food Chemistry, Associate Editor, Higher education food professional planning textbook, Zhengzhou University Press, 2011; compiling one part of the “Chapter 1 Introduction” and the whole “Chapter 6 Enzyme”, about 50,000 words.

(2) Cong Hao, Wang Haibin*. Effect of Channel Catfish Bone Meal Addition on Color, Textural Properties and Sensory Evaluation of Fish Sausages. Food Science, 2012, 33 (13):83-86

(3) Huang Meixiang, Wang Haibin*, Li Rui, Wang Hongxun, Cong Hao. Shelf-life Prediction and Pathogenic Bacterial Detection of Low-sodium Salt Pork Sausages by Polymerase Chain Reaction. Food Science, 2012, 33 (12):276-280

(4) Mei Hui, Wang Haibin*. Research Progress in Enzymatic Preparation and Structure-activity Relationship of Antioxidant Peptides Derived from Proteins of Animal Origin. Meat Research, 2012, 26 (11):31-35

(5) Zhang Jianlin, Huang Meixiang, Wang Haibin*. Study on Reaction Condition for Enzymatic Hydrolysis of Duck Egg White by Some Kinds of Proteases. Food Research and Development, 2012, 33 (6):31-35

(6) Huang Meixiang, Zhang Jianlin, Wang Haibin*. Effect of Decreasing Salt (NaCl) Addition on Sensory Evaluation, Texture Properties and Water-holding Capacity of Pork Sausages. Food Science, 2011, 32 (7):125-128

(7) Dong Haiying, Yuan Zuozhong, Wang Haibin*. Step Wise Multienzymatic Hydrolysis of Duck Bone and Analysis of the Hydrolysate. Food Science and Technology, 2011, 36 (1):97-101

(8) Cong Hao, Wang Haibin*. Determination of Quality Characteristics of Tilapia Fillets and Surimi Gel during Frozen Storage. Meat Research, 2011, 25 (12):6-10

(9) Xia Jianxin, Wang Haibin*. Correlation Analysis between Tenderness and Texture of Compound Oat Flour Sausages. Food Science, 2010, 31 (3):145-150

(10) Xia Jianxin, Wang Haibin*. Assessment of Sensory and Textural Properties and Water-holding Capacity of Pork Sausages Containing Oat Flour. Food Science, 2010, 31 (1): 98-101

(11) Wang Haibin*, Liu Huan, Zhang Houjun, Wang Weifang, Zhang Yanni. Study on the Properties of Carotenoids in Compound Carrot Sausages and Hams. Food Science and Technology, 2010, 35 (8):162-167,170

(12) Wang Haibin*, Sun Zhongyu, Xiao Di. Primary Components Analysis of Duck Blood Hydrolysates. Food Science, 2009, 30 (S1): 98-101

(13) Sun Zhongyu, Wang Haibin*, Zhou Juanjuan. Preparation and Sustained Release Properties of Duck Blood Hydrolysate Microcapsules. Science and Technology of Food Industry, 2009, 30 (7):100-102

(14) Dong Haiying, Wang Haibin*. Analysis and Evaluation on Amino Acids of Duck Blood and Bone. Meat Industry, 2009, (9):24-26

(15) Wang Haibin*, Li Qinglong, Zhang Yanni, Xia Jianxin. Development and Nutritional Evaluation of Sausages Enriched with Wheat Bran Fiber. Meat Industry, 2009, (8):22-27

(16) Zhou Juanjuan, Wang Haibin*. Study on Technology of Stepwise Hydrolysis of Duck Blood by Poly-enzyme. Acta Agriculturae Jiangxi, 2009, 21 (2):82-85

(17) Wang Haibin*, Huang Zeyuan, Xu Qunying, Tan Kan, Tian Yinggang. Textural and Microstructural Characteristics of Compound Carrot Hams and Sausages. Transactions of the Chinese Society of Agricultural Engineering, 2008, 24 (11):288-291 (EI收录)

(18) Wang Haibin*, Liu Huan, Zhang Yanni, Wang Weifang. Study on the Properties of Carotenoids in the Vegetable Compound Ham Sausage. In “Proceedings of 53rd International Congress of Meat Science and Technology”, edited by Zhou Guanghong and Zhang Weili, China Agricultural University Press (Beijing), 2007, pp 595-596

(19)  Zhang Yanni, Wang Haibin*, Huang Li. Effect of the Powder of Whole Wheat Germ on the Quality Characteristis of Mixed Ham Sausage. Food Science and Technology, 2007, 32 (8):162-165

(20) Wang Haibin, Zhang Min, Huang Jin, Ren Dandan, Liu Liangzhong, Shi Jiayi, Li Zhong, Zhang Shenghua*. Effects of Carotenoids Extracts from Potamogeton crispus on Apoptosis of Human Hepatoma Cell Line QGY-7703 in vitro. Acta Biologiae Experimentalis Sinica, 2005, 38 (1):67-74

(21) Wang Haibin, Ren Dandan, Zhang Shenghua*. Analysis of Chemical Components of Pellet Potamogeton crispus L．Feed. Journal of Huazhong Agricultural University, 2005, 24 (4):410-413

(22) Wang Haibin, Ren Dandan, Liu Liangzhong, Peng Guanghua, Zhang Min, Zhang Shenghua*. Preliminary Identification of Red Carotenoids from Potamogeton crispus L.. Scientia Agricultura Sinica, 2004, 37(9):1363-1368

(23) Wang Haibin, Ren Dandan, Liu Liangzhong, Shi Jiayi, Zhang Shenghua*. Raman Micro-spectroscopy of Red Carotenoids from Potamogeton crispus L. Acta Hydrobiologica Sinica, 2004, 28 (4):380-384