姓名:王燕斐

性别:

学历:博士

职称:副教授

工作单位:青岛农业大学

 

教育情况:

1)2012.09-2017.06,华南理工大学,淀粉资源科学与工程,硕博连读;

2)2015.10-2016.10,CSIRO(Melbourne),Materials Science and Engineering,联培博士;

3)2008.09-2012.06,烟台大学,食品科学与工程,工学学士。

 

工作经历:

2017年至今,青岛农业大学,食品科学与工程学院

 

所主持的项目及其进展

1)国家自然科学基金青年基金,32302145,2024.01-2026.12,30万,主持,在研;

2)山东省自然基金,ZR2021QC192,2022.01-2024.12,15万元,主持,在研;

3)横向课题,2022.10.15-2024.10.30,5万元,主持,在研;

4)农业农村部农产品加工重点实验室开放课题,S2003KFFT-01,2023.09.01-2024.08.30,5万元,主持,在研;

5)青岛农业大学高层次人才科研基金,2020.07-2023.06,6万,主持,结题;

6)国家自然科学基金面上项目,32272349,2023.01-2026.12,55万元,参与(3/5),在研;

7)国家重点研发计划子课题,2018YFD0400701,2018.07-2020.12,46万元,参与(2/5),已结题。

 

所受奖项:

山东省第九届教学成果奖(高等教育类),二等奖

  

主要研究方向:

粮油制品深加工;

生物可降解材料

 

代表性著作:

1.Wang Yanfei, Yu Long*, Sun Qingjie, Xie Fengwei*. Hydroxypropyl methylcellulose and hydroxypropyl starch: Rheological and gelation effects on the phase structure of their mixed hydrocolloid system. Food Hydrocolloids, 2021, 115: 106598.

2.Wang Yanfei, Zhang Liang, Liu Hongsheng*, Yu Long*, Simon Geroge P., Zhang Nuozi, Chen Ling. Relationship between morphologies and mechanical properties of hydroxypropyl methylcellulose/ hydroxypropyl starch blends. Carbohydrate Polymers, 2016, 153: 329-335.

3.Wang Yanfei, Yu Long*, Xie Fengwei*, Zhang Liang, Liao Lisa, Liu Hongsheng, Chen Ling. Morphology and properties of thermal/cooling-gel bi-phasic systems based on hydroxypropyl methylcellulose and hydroxyopropyl starch. Composites Part B-Engineering, 2016, 101: 46-52.

4.Wang Yanfei, Wang Jing, Sun Qingjie, Xu Xingfeng, Li Man*, Xie Fengwei*. Hydroxypropyl methylcellulose hydrocolloid systems: Effect of hydroxypropy group content on the phase structure, rheological properties and film characteristics. Food Chemistry, 2022, 379: 132075.

5.Wang Jing, Ma Qianhui, Cai Pingxiong, Sun Xinyu, Sun Qingjie, Li Man *, Wang Yanfei*, Zhong Lei, Xie Fengwei. On the investigation of composite cooling/heating set gel systems based on rice starch and curdlan. Food Chemistry, 2024, 438: 137960. (第一通讯)

6.Wang Yanfei, Yu Long*, Xie Fengwei*, Li Sheng, Sun Qingjie, Liu Hongsheng, Chen Ling. On the investigation of thermal/cooling-gel biphasic systems based on hydroxypropyl methylcellulose and hydroxypropyl starch. Industrial Crops and Products, 2018, 124: 418-428.

7.Wei Huilin, Ma Qianhui, Gao Rongxin, Fan Juncheng, Zhao Mei, Li Man, Sun Qingjie, Xu Xingfeng, Xie Fengwei*, Wang Yanfei*. Tailoring hydroxypropyl starch films with curdlan for enhanced properties for edible packaging. International Journal of Biological Macromolecules, 2024, 274: 133260. (第一通讯)

8.Wang Jing, Liu Yongxin, Zhao Mei, Sun Qingjie, Li Man*, Wang Yanfei*, Zhang Yanjun, Xie Fengwei. Effect of curdlan addition and thermal sterilization on the structural and properties of rice starch gel. International Journal of Biological Macromolecules, 2024, 271: 132593. (第一通讯)

9.Wang Jing, Sun Xinyu, Xu Xingfeng, Sun Qingjie, Li Man*, Wang Yanfei*, Xie Fengwei. Wheat flour-based edible films: effect of gluten on the rheological properties, structure, and film characteristics. International Journal of Molecular Sciences, 2022, 23: 11668. (第一通讯)

10.Cui Congli, Ji Na, Wang Yanfei, Xiong Liu, Sun Qingjie. Bioactive and intelligent starch-based films: A review. Trends in Food Science and Technology, 2021, 116:854-869.

11.Yu Mengting, Ji Na, Wang Yanfei, Dai Lei, Xiong Liu, Sun Qingjie*. Starch-based nanoparticles: stimuli responsiveness, toxicity, and interactions with food components. Comprehensive Reviews in Food Science and Food Safety, 2021, 20(1): 1075-1100.