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个人信息Personal Information
硕士生导师
教师拼音名称：Wang Qingling
电子邮箱：
所在单位：食品科学与工程学院
学历：博士研究生毕业
办公地点：扬州大学扬子津校区笃行楼S233
性别：女
学位：工学博士学位
在职信息：在岗
毕业院校：江南大学
- Qingling Wang,Jiang Jiang.Genipin-aided protein crosslinking to modify structural and rheological properties of emulsion-filled hemp protein hydrogels.[journalArticle].Journal of Agricultural and Food Chemistry,2019,67(46):12895–12903.
- Qingling Wang,Processing, nutrition, and functionality of hempseed protein: A review.[Review].Comprehensive Review of Food Science and Food Safety,2019,18(4):936-952.
- Qingling Wang,Yan Jin.Heating-aided pH shifting modifies hemp seed protein structure, cross-linking, and emulsifying properties.[journalArticle].Journal of Agricultural and Food Chemistry,2018,66(41):10827-10834.
- Qingling Wang,Zinc-binding behavior of hemp protein hydrolysates: Soluble versus insoluble zinc-peptide complexes.[journalArticle].Journal of Functional Foods,2018,49,105-112.
- Qingling Wang,Jiang Jiang.High pressure homogenization combined with pH shift treatment: A process to produce physically and oxidatively stable hemp milk.[journalArticle].Food Research International,2018,106,487-494.
- Qingling Wang,Jiang Jiang,Jinwei Li,Meibin Qiu,Chuanzhou Lin,Xuhao Shi,Peirang Cao.High quality lard with low cholesterol content produced by aqueous enzymatic extraction and β‐cyclodextrin treatment.[journalArticle].European Journal of Lipid Science and Technology,2015,118(4):553-563.
- Leisha,Aeneas O.Koosis,Qingling Wang.Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein.[journalArticle].Food Chemistry,2021,350129271.
- Jiang Jiang,Ziye Song,Qingling Wang,Xiaonan Xu,Yuanfa Liu.Ultrasound-mediated interfacial protein adsorption and fat crystallization in cholesterol-reduced lard emulsion.[journalArticle].Ultrasonics Sonochemistry,2019,58,104641.
- JiangJiang,Qingling Wang.A pH shift approach to the improvement of interfacial properties of plant seed proteins.[journalArticle].Current Opinion in Food Science,2018,19,50-56.
