姓名：王彦超

性别：女

学历：博士

职称：副教授

工作单位：中国海洋大学

教育情况：

2006-2010 南京农业大学 学士

2010-2013 中国海洋大学 硕士

2013-2016 中国海洋大学 博士

工作经历：

2016-2019 中国科学院青岛生物能源与过程研究所 博士后

2019至今 中国海洋大学食品科学与工程学院 副教授

主要研究方向：

食源性蛋白肽的结构解析、分析检测及构效关系研究

代表性著作：

Recent advance in the investigation of aquatic “blue foods” at a molecular level: A proteomics strategy. Trends in Food Science & Technology, 2023, 131, 196–209.

Investigating the loss of major yolk proteins during the processing of sea cucumber (Apostichopus japonicus) using an MRM-based targeted proteomics strategy. Food Chemistry, 2023, 404, 134670.

Dynamic changes of peptidome and release of polysaccharide in sea cucumber (Apostichopus japonicus) hydrolysates depending on enzymatic hydrolysis approaches. Food Science and Human Wellness, 2022, 11, 1331-1341.

Biological mass spectrometry analysis for traceability of production method and harvesting seasons of sea cucumber (Apostichopus japonicus). Food Control, 2023, 143, 109297.

Identification of three novel antioxidative peptides from Auxenochlorella pyrenoidosa protein hydrolysates based on a peptidomics strategy. Food Chemistry, 2022, 375, 131849.