姓名：王斌

性别：女

学历：博士研究生

职称：副教授

工作单位：江南大学食品学院

教育情况：

2014年于江南大学食品学院取得食品营养与安全专业博士研究生学位

工作经历：

2014年6月任职于江南大学食品学院

所受奖项:

多次指导学生参加中国食品科学技术学会举办的各类食品创意大赛获得一、二等奖。

主要研究方向：

主要从事食品营养与功能因子、食品质量与安全，食品加工与综合利用方面的教学与科研工作

代表性著作：

1.Mao,Shuifang; Wang,Bin; Yue,Lin; Xia,Wenshui. Effects of citronellol grafted chitosan oligosaccharide derivatives on regulating anti-inflammatory activity. Carbohydrate Polymers. 2021.3.

2.Bin Wang, Sicong Zhang, Xiaoya Wang, Shuo Yang, Qixing Jiang, Yanshun Xu, Wenshui Xia. 2017. Transciptome analysis of the effects of chitosan on the hyperlipidemia and oxidative stress in high-fat diet fed mice. International Journal of Biological Macromolecules. 102: 104-110.

3.Bin Wang, Jin Sun, Yonghui Shi, Guowei Le. 2017. Salvianolic Acid B inhibits high-fat diet-induced inflammation by activating the Nrf2 pathway. Journal of Food Science. 82(8): 1953-1960.

4.Bin Wang, Jin Sun, Longnan Li, Jing Zheng, Yonghui Shi, Guowei Le. 2014. Regulatory effects of resveratrol on glucose metabolism and T-lymphocyte subsets in the development of high-fat diet-induced obesity in C57BL/6 mice. Food & Function. 5(7): 1452-1463.

5.Bin Wang, Jin Sun, Yuhua Ma, Guirong Wu, Yingjie Tian, Yonghui Shi, Guowei Le. 2014. Resveratrol preserves mitochondrial function, stimulates mitochondrial biogenesis, and attenuates oxidative stress in regulatory T cells of mice fed a high-fat diet. Journal of Food Science. 79(9): H1823-H1831.

6.Bin Wang, Jin Sun, Yuhua Ma, Guirong Wu, Yonghui Shi, Guowei Le. 2014. Increased oxidative stress and the apoptosis of regulatory T cells in obese mice but not resistant mice in response to a high-fat diet. Cell Immunology. 288 (1-2): 39-46.

7.Bin Wang, Jin Sun, Xianghui Li, Qingqing Zhou, Jing Bai, Yonghui Shi, Guowei Le. 2013. Resveratrol prevents suppression of regulatory T-cell production, oxidative stress, and inflammation of mice prone or resistant to high-fat diet-induced obesity. Nutrition Research. 33 (11): 971-981.