姓名：王沛

性别：男

学历：博士

职称：副教授

工作单位：南京农业大学食品科技学院

教育情况：

2011年6月获江南大学动物科学学士学位；

2016年6月获江南大学食品科学博士学位；

2013年11月-2015年11月，留学美国罗格斯大学。

工作经历：

2016年7月起，任职于南京农业大学食品科技学院；

2017年9月起，进入南京农业大学农学院作物学博士后流动站在职进修；

2020年1月-2021年2月，借调至中华人民共和国科学技术部农村科技司。

所受奖项：

(1) 中国科协青年人才托举工程

(2) 江苏省优秀青年科学基金资助对象

(3) 江苏省优秀博士学位论文

(4) 江苏省科协青年科技人才托举计划资助对象

(5) 国家粮食与物资储备局粮食科技人才特派员

主要研究方向：

新型谷物食品加工与品质调控

代表性著作：

1.Wang Guangzheng, Qu Xu, Li Dandan, Yang Runqiang, Gu Zhenxin, Jiang Dong,  Wang Pei*. Enhancing the technofunctionality of γ-aminobutyric acid enriched germinated wheat by modification of arabinoxylan, gluten proteins and liquid lamella of dough. Food Chemistry, 2023, 404, 134523.

2.Liu Anqi, Zhang Yining, Zhao Xiaohui, Li Dandan, Xie Chong, Yang Runqiang, Gu Zhenxin, Zhong Yingxin, Jiang Dong, Wang Pei*. The role of feruloylation of wheat bran arabinoxylan in regulating the heat-evoked polymerization behavior of gluten. Food Hydrocolloids, 2023, 134, 108046.

3.Wang Pei*, Wang Guangzheng, Zhang Yining, Lv Xindi, Xie Chong, Shen Juan, Yang Runqiang, Gu Zhenxin, Zhou Jianzhong, Jiang Dong. Impact of wheat arabinoxylan with defined substitution patterns on the heat-induced polymerization behavior of gluten. Journal of Agricultural and Food Chemistry, 2022. 70, 46, 14784-14797.

4.Wang Pei, Li Dandan, Hou Cuidan, Yang Tao, Yang Runqiang, Gu Zhenxin*, Jiang Dong*. Tailormade wheat arabinoxylan reveals the role of substitution in regulating gelatinization and retrogradation behavior of wheat starch. Journal of Agricultural and Food Chemistry, 2022, 70: 1659-1669.

5.Zhao Ahui, Shi Peiwen, Yang Runqiang, Gu Zhenxin, Jiang Dong, Wang Pei*. Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality.Food Hydrocolloids, 2021, 107446.

6.Li Weiwei, Cao Wenhui, Wang Pei*, Li Jianlin, Zhang Qiuting, Yanyan*. Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components. Food Chemistry, 2021, 359:129926.

7.hanges of protein and starch of wheat flour during heating. Foods, 2021, 10, 1419.

8.Wang Pei, Zhao Xiaohui, Yang Runqiang, Zhou Yulin, Zhou Qin, Gu Zhenxin*,  Jiang Dong. Water-extractable arabinoxylan-induced changes in the conformation and polymerization behavior of gluten upon thermal treatment. Journal of Agricultural and Food Chemistry, 2020, 68: 4005-4016.

9.Zhao Xiaohui, Hou Cuidan, Tian Mengqi, Zhou Yulin, Yang Runqiang, Wang Xiaoyuan, Gu Zhenxin, Wang Pei*. Effect of water-extractable arabinoxylan with different molecular weight on the heat-induced aggregation behavior of gluten. Food Hydrocolloids, 2020, 99:105318.

10.Wang Pei, Zou Min, Li Dandan, Zhou Yulin, Jiang Dong, Yang Runqiang, Gu Zhenxin. Conformational rearrangement and polymerization behavior of frozen-stored gluten during thermal treatment. Food Hydrocolloids, 2020,101, 105502.