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姓名：王敬敬

性别：男

学历：博士

职称：副教授

工作单位：佛山科学技术学院

教育情况：

2014/08-2018/06 华南理工大学食品科学系博士研究生

2016/09-2017/09 加拿大阿尔伯塔大学食品科学系博士研究生

2011/09-2014/06 上海海洋大学食品科学系硕士研究生

2007/09-2011/06 湖南吉首大学食品科学系本科生

工作经历：

2021/10-至今全国名特优新农产品全程质量控制技术中心骨干成员

2021/10-至今全国农产品质量安全与营养健康科普基地骨干成员

2021/11-至今广东省食品智能制造重点实验室成员

2021/10-至今上海高水平地方高校创新团队骨干成员

2021/10-至今佛山市现代农业研究中心技术负责人

2020/05-至今佛山科学技术学院食品科学与工程学院特聘青年研究员

2019/01-2020/04 上海市高峰高原学科创新团队骨干成员

2018/08-2020/04 上海海洋大学食品学院教师

2018/09-2020/04 上海海洋大学食品质量安全风险评估团队骨干成员

所主持的项目及其进展:

2022年国家自然科学基金青年科学基金项目，2022.01-2024.12，30万元，主持。

2021年佛山科学技术学院高层次人才科研启动项目，2021.01-2023.12，30万元，主持。

2020年广东省自然科学基金青年科学基金，2020.10-2023.09，10万元，主持。

2019年上海高校青年教师培养资助计划，2020.01-2022.01，4万元，主持。

2019年“上海海洋大学科技发展专项基金”项目，2019.01-2021.01，10万元，主持。

2019年上海市食品科学与工程高原学科中青年人才培育项目，2019.05-2019.12，7万元，主持。

上海海洋大学校启动经费，2019.01-2021.01，5万元，主持。

所受奖项:

赵勇，王敬敬，张昭寰，刘海泉。电解水冰保鲜机理，上海市人民政府，2020年上海市自然科学二等奖。

赵勇，张昭寰，王敬敬，刘海泉，孙晓红，周立法，林明佑，李强。电解功能水食品杀菌保鲜关键技术研发及应用，中国食品科学技术学会，2020年中国食品科学技术学会科技进步二等奖。

主要研究方向：

食品非热杀菌技术、食品病原微生物控制、食品真菌及真菌毒素防控、食品微生物预测微生物学、食品质量安全风险评估、食品蛋白质构效关系、食品蛋白质高质化利用等

代表性著作：

(1) Yufeng Li, Zhiyun Peng, Lijun Tan, Yongheng Zhu, Cheng Zhao, Qiao-Hui Zeng, Guang Liu, Jing Jing Wang*, Yong Zhao* (2022). Structural and functional properties of soluble Antarctic krill proteins covalently modified by rutin. Food Chemistry, 379, 132159.

(2) Zhiyun Peng, Yufeng Li, Lijun Tan, Lu Chen, Qiandai Shi, Qiao-Hui Zeng, Haiquan Liu, Jing Jing Wang*, Yong Zhao* (2022). Anti-tyrosinase, antioxidant and antibacterial activities of gallic acid-benzylidenehydrazine hybrids and their application in preservation of fresh-cut apples and shrimps. Food Chemistry, 378, 132127.

(3) Lijun Tan, Yong Zhao, Yufeng Li, Zhiyun Peng, Tiantian He, Yang Liu, Qiaohui Zeng, Jing Jing Wang* (2022). Potent eradication of mixed-species biofilms using photodynamic inactivation coupled with slightly alkaline electrolyzed water. LWT-Food Science and Technology, 155, 112958.

(4) Qiandai Shi, Jing Jing Wang*, Lu Chen, Zhiyun Peng, Qiao-Hui Zeng, Yongheng Zhu, Yong Zhao* (2022). Fenton reaction-assisted photodynamic inactivation of calcined melamine sponge against Salmonella and its application. Food Research International, 151, 110847.

(5) Ronghan Wang, Jing Jing Wang*, Xiaobing Guo, Yufeng Li, Yi Wu, Haiquan Liu, Yong Zhao* (2022). Physicochemical and functional properties of the Antarctic krill proteins modified by succinylation. LWT-Food Science and Technology, 154, 112832.

(6) Yi Wu, Yufeng Li, Ronghan Wang, Yong Zhao*, Haiquan Liu, Jing Jing Wang* (2021). Characterization of a Novel Food Grade Emulsion Stabilized by the By-Product Proteins Extracted from the Head of Giant Freshwater Prawn (Macrobrachium rosenbergii). Frontiers in Nutrition, 8: 676500.

(7) Yuanyuan Yan, Lijun Tan, Huihui Li, Bowen Chen, Jiaming Huang, Jing Jing Wang*, Jie Ou* (2021). Antibacterial activity of the sodium magnesium chlorophyllin-mediated photodynamic inactivation against planktonic Staphylococcus aureus and its effect on the storage quality of lettuce. Photochemical & Photobiological Sciences, 20, 761–771.

(8) Lijun Tan, Huihui Li, Bowen Chen, Jiaming Huang, Yufeng Li, Huaming Zheng, Haiquan Liu, Yong Zhao*, Jing Jing Wang* (2021). Dual-species biofilms formation of Vibrio parahaemolyticus and Shewanella putrefaciens and their tolerance to photodynamic inactivation. Food Control, 125, 107983.

(9) Huihui Li, Lijun Tan, Bowen Chen, Jiaming Huang, Qiaohui Zeng, Haiquan Liu, Yong Zhao*, Jing Jing Wang* (2021). Antibacterial potency of riboflavin-mediated photodynamic inactivation against Salmonella and its influences on tuna quality. LWT-Food Science and Technology, 146, 111462.

(10) Jiaming Huang, Bowen Chen, Qiao-Hui Zeng, Yang Liu, Haiquan Liu, Yong Zhao, Jing Jing Wang* (2021). Application of the curcumin-mediated photodynamic inactivation for preserving the storage quality of salmon contaminated with L. monocytogenes. Food Chemistry, 359, 129974.

(11) Lu Chen, Qingfeng Dong*, Qiandai Shi, Yu Du, Qiaohui Zeng, Yong Zhao *, Jing Jing Wang* (2021). Novel 2,3-Dialdehyde Cellulose-Based Films with Photodynamic Inactivation Potency by Incorporating β-Cyclodextrin/Curcumin Inclusion Complex. Biomacromolecules, 2021, 22, 2790−2801.

(12) Bowen Chen, Jiaming Huang, Yang Liu, Haiquan Liu, Yong Zhao, Jing Jing Wang* (2021). Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature. International Journal of Food Microbiology, 345 (2021) 109152.

(13) Zhiyun Peng, Guangcheng Wang, Qiao-Hui Zeng, Yufeng Li, Haiquan Liu, Jing Jing Wang*, Yong Zhao* (2021). A Systematic Review of Synthetic Tyrosinase Inhibitors and Their Structure-Activity Relationship. Critical Reviews in Food Science and Nutrition, 18, 1-42.

(14) Yufeng Li, Qiao-Hui Zeng, Guang Liu, Zhiyun Peng, Yongheng Zhu, Haiquan Liu, Yong Zhao*, Jing Jing Wang* (2021). Effects of ultrasound-assisted basic electrolyzed water (BEW) extraction on structural and functional properties of Antarctic krill (Euphausia superba) proteins. Ultrasonics Sonochemistry, 71, 105364.

(15) Zhiyun Peng, Guangcheng Wang, Yufeng Li, Yi Wu, Haiquan Liu, Yingjie Pan, Jing Jing Wang*, Yong Zhao* (2021). Synthesis, antioxidant and anti-tyrosinase activity of 1,3,4-triazole hydrazones as antibrowning agents. Food Chemistry, 341, 128-256.

(16) Yufeng Li, Qiao-Hui Zeng, Guang Liu, Xiaowei Chen, Yongheng Zhu, Haiquan Liu, Yong Zhao*, Jing Jing Wang* (2020). Food-grade emulsions stabilized by marine Antarctic krill (Euphausia superba) proteins with long-term physico-chemical stability. LWT-Food Science and Technology, 128, 109492.

(17) Qiao-Hui Zeng#, Jing Jing Wang#, Ying-Hui Zhang, Yu-Qiong Song, Jing-Lin Liang, Xue-wu Zhang (2020). Recovery and identification bio-active peptides from protein isolate of Spirulina platensis and their in vitro effectiveness against oxidative stress-induced erythrocyte hemolysis. Journal of the Science of Food and Agriculture, 100, 3776–3782.

(18) Zheng Huang#, Jing Jing Wang#, Yu Chen, Na Wei, Yi Hou, Weidong Bai, Song-Qing Hu (2020). Effect of Water-Soluble Dietary Fiber Resistant Dextrin on Flour and Bread Qualities. Food Chemistry, 317, 126452.

(19) Bowen Chen, Jiaming Huang, Huihui Li, Qiao-Hui Zeng, Jing Jing Wang*, Haiquan Liu, Yingjie Pan, Yong Zhao* (2020). Eradication of planktonic Vibrio parahaemolyticus and its sessile biofilm by curcumin-mediated photodynamic inactivation. Food Control, 113, 107181.

(20) Hui Qian, Wei Li, Linxia Guo, Ling Tan, Haiquan Liu, Jing Jing Wang*, Yingjie Pan, Yong Zhao* (2020). Stress response of V. parahaemolyticus and L. monocytogenes biofilms to different modified atmospheres. Frontiers in Microbiology, 11, 23.

(21) Jiaming Huang, Bowen Chen, Huihui Li, Qiao-Hui Zeng, Jing Jing Wang*, Haiquan Liu, Yingjie Pan, Yong Zhao* (2020). Enhanced antibacterial and antibiofilm functions of the curcumin-mediated photodynamic inactivation against Listeria monocytogenes. Food Control, 108, 106886.

(22) Jing Jing Wang, Yixiang Wang, Qiyang Wang, Zhigang Tian, Song-Qing Hu, Lingyun Chen (2019). Mechanically Strong and Highly Tough Double-Cross-Linked Hordein/Zein Hydrogels. ACS Applied Polymer Materials, 1, 1272-1279.

(23) Jing Jing Wang, Jingqi Yang, Yixiang Wang, Huaming Zheng, Zhigang Tian, Yaping Zhang, Shiyi Ou, Song-Qing Hu, Lingyun Chen (2018). Heat and edible salts induced aggregation of the N-terminal domain of HMW 1Dx5 and its effects on the interfacial properties. Food Hydrocolloids, 82, 388-398.

(24) Jing Jing Wang, Guang Liu, Yan-Bo Huang, Qiao-Hui Zeng, Yi Hou, Lin Li, Shiyi Ou, Min Zhang, Song-Qing Hu (2017). Dissecting the disulfide linkage of N-terminal domain of HMW 1Dx5 and its contributions to dough functionality. Journal of Agricultural and Food Chemistry, 65(30), 6264-6273.

(25) Jing Jing Wang, Guang Liu, Yan-Bo Huang, Qiao-Hui Zeng, Guo-Sheng Song, Yi Hou, Lin Li, Song-Qing Hu (2016). Role of N-terminal domain of HMW 1Dx5 in the functional and structural properties of wheat dough. Food Chemistry, 213, 682-690.

(26) Jing Jing Wang, Guang-Yi Liu, Guang Liu, Qiao-Hui Zeng, Xing Shen, Yi Hou, Lin Li, Song-Qing Hu (2015). The soluble recombinant N-terminal domain of HMW 1Dx5 and its aggregation behavior. Food Research International, 78, 201-208.

(27) Jing Jing Wang, Wen Shuo Sun, Meng Tong Jin, Hai Quan Liu, Wei Jia Zhang, Xiao Hong Sun, Ying Jie Pan, Yong Zhao (2014). Fate of Vibrio parahaemolyticus on shrimp after acidic electrolyzed water treatment. International Journal of Food Microbiology, 179, 50–56.

(28) Ting Lin#, Jing Jing Wang#, Ji Bing Li, Chao Liao, Ying Jie Pan, Yong Zhao (2013). Use of acidic electrolyzed water ice for preserving the quality of shrimp. Journal of Agricultural and Food Chemistry, 61(36), 8695-8702.

(29) Jing Jing Wang, Zhao Huan Zhang, Ji Bing Li, Ting Lin, Ying Jie Pan, Yong Zhao (2014). Modeling Vibrio parahaemolyticus inactivation by acidic electrolyzed water on cooked shrimp using response surface methodology. Food Control, 36, 273-279.

(30) Jing Jing Wang, Ting Lin, Ji Bing Li, Chao Liao, Ying Jie Pan, Yong Zhao (2014). Effect of acidic electrolyzed water ice on quality of shrimp in dark condition. Food Control, 35, 207-212.

(31) Meng Wang#, Jing Jing Wang#, Xiao Hong Sun, Ying Jie Pan, Yong Zhao (2015). Preliminary mechanism of acidic electrolyzed water ice on improving the quality and safety of shrimp. Food Chemistry, 176, 333-341.

(32) 赵勇, 武艺, 李玉锋, 刘海泉, 王敬敬*. 水产品副产物蛋白回收和高值化利用研究进展[J]. 水产学报, 2021, 45(11): 1943−1953.

(33) 陈璐，王敬敬*，赵勇，董庆丰，刘海泉. 纤维素基可降解抑菌食品包装材料的研究及应用进展[J]. 包装工程, 2021, 42(05): 1-12.

(34) 檀利军，胡钰梅，陈博文，陈璐，胡赵，王敬敬*，刘海泉，赵勇. 姜黄素介导的光动力技术对副溶血性弧菌与腐败希瓦氏菌的杀灭效果[J]. 食品科学, https://kns.cnki.net/kcms/detail/11.2206.ts.20210323.1433.050.html.

(35) 赵勇, 王敬敬, 唐晓阳, 潘迎捷. 水产品中食源性致病微生物风险评估研究现状[J]. 上海海洋大学学报, 2012, 21(5): 899-905.