姓名：王静

性别：女

学历：博士研究生

职称：教授

工作单位：北京工商大学食品学院

教育情况：

2000.9-2003.7   江南大学      博士

1997.9-2000.4   河南工业大学  硕士

1993.9-1997.7   河南工业大学  本科

工作经历：

2003.07-2006.12　江南大学食品学院                教师

2007.01至今    北京工商大学食品学院            教师

所受奖项：

第十五届中国青年科技奖

2016年中国轻工业联合会科学技术进步奖一等奖

主要研究方向：

主要从事食品功能因子的开发、功能评价及其作用机制等方面的研究工作

代表性著作：

Li, H.Y., Yan, S., Mao, H.J., Ji, J.Y., Xu, M.H.; Zhang, S.; *Wang, J., Liu, Y.L., Sun, B.G. Insights into maize starch degradation by sulfuric acid from molecular structure changes. Carbohydrate Polymers, 2020, 229, 115542.

Wang, Z.Y., Hao, Y.M., Wang, Y., Liu, J., Yuan, X.P., Sun, B.G., *Wang, J. Wheat alkylresorcinols protect human retinal pigment epithelial cells against H2O2-induced oxidative damage through Akt-dependent Nrf2/HO-1 signaling. Food & Function, 2019, 10(5): 2797-2804.

Hao, Y.M., Liu, J., Wang, Z.Y., Yu, L.L., *Wang, J. Piceatannol protects human retinal pigment epithelial cells against hydrogen peroxide induced oxidative stress and apoptosis through modulating PI3K/Akt signaling pathway. Nutrients, 2019, 11(7): 1515.

Ma, T.Z., Zhao, H.L., *Wang, J., Sun, B.G. Effect of processing conditions on the morphology and oxidative stability of lipid microcapsules during complex coacervation. Food Hydrocolloids, 2019, 87: 637-643.

Liu, J., Hao, Y.M., Wang, Z.Y., Ni, F., Wang, Y., Gong, L.X., Sun, B.G., *Wang, J. Identification, Quantification, and Anti-inflammatory Activity of 5-n-Alkylresorcinols from 21 Different Wheat Varieties. Journal of Agricultural and Food Chemistry, 2018, 66: 9241-9247.

Zhang, H.J., Wang, H.N., Cao, X.R., *Wang, J. Preparation and modification of high dietary fiber flour: A review. Food Research International, 2018, 113: 24-35.

Li, H.Y., Yang, J.Y., Gao, M.Y., *Wang, J., Sun, B.G. Washing rice before cooking has no large effect on the texture of cooked rice. Food Chemistry, 2019, 271: 388-392.

孙宝国, 王静. 农产品加工与食品安全战略研究, 科学出版社, 2016