姓名：望运滔

性别：男

学历：博士

职称：副教授

工作单位：郑州轻工业大学食品与生物工程学院

教育情况：

2006-2016   华中农业大学食品科学与工程专业获学士、博士学位

2015.10-2016.11  美国马里兰大学  访问学者

工作经历：

2017.3-至今  郑州轻工业大学食品与生物工程学院

主要研究方向：

主要从事蛋白质、多糖等食品胶体科学领域基础及应用领域方面研究，擅长肉制品加工工艺、植物肉加工与制造等领域研究。近年来主持国家自然科学基金青年基金项目1项，河南省科技攻关项目2项，发表1区SCI论文10余篇。

代表性著作：

Yuntao Wang; Fang Yang; Mengmeng Wu; Junguang Li; Yanhong Bai*; Wei Xu; Si Qiu; Synergistic effect of pH shifting and mild heating in improving heat induced gel properties of peanut protein isolate , LWT-Food Science and Technology, 2020, 131, 109812.

Yuntao Wang# ; Yingjuan Wang# ; Ke Li; Yanhong Bai*; Bin Li; Wei Xu; Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate, LWT-Food Science and Technology, 2020, 129, 109563.  

Yuntao Wang; Shasha Wang; Rui Li; Yingjuan Wang; Qisen Xiang; Ke Li; Yanhong Bai; Effects of combined treatment with ultrasound and pH shifting on foaming properties of chickpea protein isolate，Food Hydrocolloids , 2022, 124, 107351.

(4) Fang Yang; Jinchu Yang; Si Qiu; Wei Xu; Yuntao Wang*; Tannic acid enhanced the physical and oxidative stability of chitin particles stabilized oil in water emulsion, Food Chemistry, 2021, 346, 128762.   

(5) Yuntao Wang; Fang Yang; Jinchu Yang; Yanhong Bai*; Bin Li; Synergistic stabilization of oil in water emulsion with chitin particles and tannic acid, Carbohydrate Polymers, 2021, 254, 117292.