姓名：王东营
性别：男
学历：香港浸会大学中医药学院 哲学博士学位
职称：副教授
工作单位：河南工业大学粮油食品学院
教育情况：
2006年09月-2010年07月，河南中医学院，获得中药学理学学士学位
2010年09月-2013年07月，陕西师范大学，获得中药学医学硕士学位
2013年07月-2016年11月，香港浸会大学，获得中药学哲学博士学位
工作经历：
2016年12月-2021年12月，河南工业大学，讲 师
2022年01月至今， 河南工业大学，副教授
所受奖项：
1. 天然多糖及寡糖的色谱质量控制技术构建与生物功能研究，陕西高等学校科学技术奖一等奖，2013；
2. 食品类黄酮与功能糖的化学与分子营养的应用基础研究，陕西高等学校科学技术奖一等奖，2016；
3. 食品类黄酮与功能糖的化学与分子营养的应用基础研究，陕西省科学技术奖二等奖，2016；
4. 亚临界低温萃取光皮木瓜籽油及其副产物高值化应用基础，河南省教育厅科技成果二等奖，2021；
主要研究方向：
调味食品的加工工艺、质量控制及风味评价；
食品成分的提取分离、结构鉴定及活性筛选
代表性著作：
1. Dongying Wang, Yan Zhao, Yadong Jiao, Linhong Yu, Su Yang, Xingbin Yang*. Antioxidative and hepatoprotective effects of polysaccharides from Zizyphus jujube cv. Shaanbeitanzao. Carbohydrate Polymers, 2012, 88, 1453-1459.
2. Dongying Wang, Yan Zhao, Yanfei Sun, Xingbin Yang*. Protective effects of Ziyang tea polysaccharides on CCl4-induced oxidative liver damage in mice. Food Chemistry, 2014, 143, 371-378.
3. Dongying Wang*, Xiangmei Zhao, Yulan Liu. Hypoglycemic and hypolipidemic effects of a polysaccharide from flower buds of Lonicera japonica in streptozotocin-induced diabetic rats. International Journal of Biological Macromolecules, 2017, 102, 396-404.
4. Xiangmei Zhao, Dongying Wang*, Lijie Qin, Xianzhi Yang, Chuanyu Gao. Comparative investigation for hypoglycemic effects of polysaccharides from four substitutes of Lonicera japonica in Chinese medicine. International Journal of Biological Macromolecules, 2018, 109, 12-20.
5. Dongying Wang*, Wenchang Fan, Yifu Guan, Huina Huang, Tao Yi, Junmin Ji. Oxidative stability of sunflower oil flavored by essential oil from Coriandrum sativum L. during accelerated storage. LWT - Food Science and Technology, 2018, 98, 268-275.
6. Dongying Wang*, Chenxi Li, Wenchang Fan, Tao Yi, Anchi Wei, Yuxiang Ma. Hypoglycemic and hypolipidemic effects of a polysaccharide from Fructus Corni in streptozotocin-induced diabetic rats. International Journal of Biological Macromolecules, 2019, 133, 420-427.
7. Dongying Wang*, Yudong Meng, Xiangmei Zhao, Wenchang Fan, Tao Yi, Xuede Wang. Sunflower oil flavored by essential oil from Punica granatum cv. Heyinshiliu peels improved its oxidative stability and sensory properties. LWT - Food Science and Technology, 2019, 111, 55-61.
8. Dongying Wang*, Ying Dong, Qing Wang, Xuede Wang*, Wenchang Fan. Limonene, the compound in essential oil of nutmeg displayed antioxidant effect in sunflower oil during the deep-frying of Chinese Maye. Food Science and Nutrition, 2020, 8, 511-520.
9. Dongying Wang*, Xinpei Chen, Qing Wang, Yudong Meng, Dongmin Wang, Xuede Wang. Influence of the essential oil of Mentha spicata cv. Henanshixiang on sunflower oil during the deep-frying of Chinese Maye. LWT - Food Science and Technology, 2020, 122, 109020.
10. Dongying Wang*, Qing Wang, Shuchang Li, Yuanxin Xu, Xuede Wang, Chenxin Wang*. Carvacrol methyl ether, a compound from the essential oil of Gardenia jasminoides fruits, exhibits antioxidant effects in the deep-frying of Chinese Youmotou using sunflower oil. LWT - Food Science and Technology, 2020, 128, 109502.
11. Dongying Wang*, Ying Dong, Xinpei Chen, Yang Liu, Junhui Wang, Xuede Wang, Chenxin Wang*, Hongquan Song. Incorporation of apricot (Prunus armeniaca) kernel essential oil into chitosan films displaying antimicrobial effect against Listeria monocytogenes and improving quality indices of spiced beef. International Journal of Biological Macromolecules, 2020, 162, 838-844.
12. Yudong Meng, Dongying Wang*, Ying Dong, Xinpei Chen,Xuede Wang*. The variation of oxidative stability and sensory attributes of sunflower oil induced by essential oil from Magnolia liliflora Desr. during high-temperature storage. International Journal of Food Science and Technology, 2021, 56, 3355-3366.
