姓名：王道营
性别：男
学历：博士研究生
职称：副研究员
工作单位：江苏省农业科学院农产品加工研究所
教育情况：
2010-2014，南京农业大学，食品科学，博士；
2003-2006，南京农业大学，食品科学，硕士；
1999-2003，南京农业大学，食品科学与工程，本科。
工作经历：
2006-至今，江苏省农业科学院农产品加工研究所。
所受奖项：
中国商业联合会科技进步二等奖；
江苏省科学技术三等奖；
江苏省农业科学院科学技术一等奖。
主要研究方向：
肉品加工与质量安全控制
代表性著作：
[1]Wang D.Y., & Shahidi F. (*), Protein hydrolysate from turkey meat and optimization of its antioxidant potential by response surface methodology. Poultry Science, 2018, 97: 1824-1831.
[2]Sun C., Gao L., Wang D. Y. (*), Zhang M. H., Liu Y. (*), Geng Z. M., Xu W. M., Liu F., &Bian H., Biocompatible polypyrrole-block copolymer-gold nanoparticles platform for determination of inosine monophosphate with bi-enzyme biosensor. Sensors and Actuators B: Chemical, 2016, 230: 521-527.
[3]Wang D. Y., Zhang M. H., Deng S. Y., Xu W. M. (*), Liu Y. (*), Geng Z. M., Sun C., Bian H., & Liu, F., Postmortem changes in actomyosin dissociation, myofibril fragmentation and endogenous enzyme activities of grass carp (Ctenopharyngodonidellus) muscle. Food Chemistry, 2016, 197: 340-344.
[4]Wang D. Y. (*), Deng S. Y., Zhang M. H., Geng Z. M., Sun C., Bian H., Xu, W. M. (*), Zhu Y. Z., Liu F., & Wu H. H., The Effect of Adenosine 5'-monophosphate (AMP) on Tenderness, Microstructure and Chemical-physical Index of Duck Breast Meat. Journal of the science of food and agriculture, 2016, 96: 1467-1473.
[5]Deng S. Y., Wang D. Y. (*), Zhang M. H., Geng Z. M., Sun C., Bian H.,Xu W. M., Zhu Y. Z., Liu F., &Wu H. H., Application and optimization of the tenderization of pig Longissimus dorsi muscle by adenosine 5'-monophosphate (AMP) using the response surface methodology. Animal Science Journal, 2016, 87: 439-448.
[6]Wang D. Y., Deng S. Y., Zhang M. H., Geng Z. M., Sun C., Bian H., Liu F., Zhu Y. Z., &Xu W. M. (*), Optimization of the Tenderization of Duck Breast Meat by Adenosine 5’-Monophosphate (AMP) using Response Surface Methodology. Journal of Poultry Science, 2016, 53: 93-101.
[7]Wang D. Y. (*), Zhang M. H., Bian H., Xu W. M., Xu X. L. (*), Zhu Y. Z., Liu F., Geng Z. M., & Zhou G.H., Changes of phospholipase A2and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation. Food Chemistry, 2014, 145: 997-1001.
[8]Wang D. Y., Zhang M. H., Bian H., Dong H., Xu W. M., Xu X. L. (*), Zhu Y. Z., & Liu F., Geng Z. M., Zhou G. H., & Wang P., Proteolysis and cathepsin activities in the processing of dry-cured duck. Poultry Science, 2014, 93: 221-226.
[9]Wang D. Y., Zhang M. H., Liu F., Zhu Y. Z., & Xu W. M. (*), Purification and characterisation of a phosphatidylcholine-binding protein from duck Biceps femoris muscle. Animal Production Science, 2014, 54(2): 194-199.
[10]Wang D. Y., Zhang M. H., Xu W. M., Bian H., Liu F., Geng Z. M., Zhu Y. Z. (*), & Xu, X. L., Changes in chemical-physical index and microstructure during dry-cured duck processing. Journal of Poultry Science, 2014, 51: 221-227.
[11]Wang D. Y. (#), Dong H.(#) , Zhang M. H. (#) , Liu F., Bian H., Zhu Y. Z., & Xu W. M. (*), Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness. Food Chemistry, 2013, 141(2): 675-679.
[12]Sun C., Wang D. Y. (*), Geng Z. M., Gao L., Zhang, M. H., Bian H., Liu F., Zhu Y. Z., Wu H. H., & Xu W. M. (*), One-step green synthesis of polypyrrole-Au nanocomposite and its application in myoglobin aptasensor. Analytical Methods, 2015, 7: 5262-5268.
