|
个人信息Personal Information
副高级
硕士生导师
教师英文名称：Wang Wenqiong
教师拼音名称：WWQ
出生日期：1987-05-18
电子邮箱：
入职时间：2018-04-02
所在单位：食品科学与工程学院
职务：Associate Professor
学历：博士研究生毕业
办公地点：Duxing Building S501, Yangzijin Campus, Yangzhou University
性别：女
学位：工学博士学位
在职信息：在岗
毕业院校：哈尔滨工业大学
- 王文琼,周吉阳,李健驹,唐聪聪.The Mechanism of Whey Protein on Membrane Surface Fouling During Ultrafiltration Process.FOOD BIOPHYSICS,2024,19(1)143-159.
- 王文琼,王钰娴,刘纤,于倩.The Characteristics of Whey Protein and Blueberry Juice Mixed Fermentation Gels Formed by Lactic Acid Bacteria.GELS,2023,9(7)
- 王文琼,李健驹,周吉阳,宋曼溪,王嘉成,李星,顾瑞霞,鲁茂林.The effect of ion environment changes on retention protein behavior during whey ultrafiltration process.FOOD CHEMISTRY-X,2022,15
- 王文琼,王钰娴,刘纤.The Characteristics of Whey Protein and Blueberry Juice Mixed Fermentation Gels Formed by Lactic Acid Bacteria.GELS,2023,9(7)
- 王文琼,于倩,戴生杰,卢杏红,蔡昕灏,沈丽敏,郭胜,顾瑞霞.益生菌抵抗紫外线、蓝光辐射诱导 皮肤损伤的机制研究进展.美食研究,2022，39( 2)79-86.
- 王文琼,李健驹,周吉阳,宋曼溪,王嘉成,李星,鲁茂林.The effect of ion environment changes on retention protein behavior during whey ultrafiltration process.FOOD CHEMISTRY-X,2022,15
- 王文琼,袁佩佩,周吉阳,谷知航.Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction.JOURNAL OF FOOD SCIENCE,2021,86(4)1228-1242.
- 王文琼,张杰龙,于倩,周吉阳,鲁茂林,顾瑞霞,黄玉军.Structural and compositional changes of whey protein and blueberry juice fermented using Lactobacillus plantarum or Lactobacillus casei during fermentation.RSC ADVANCES,2021,11(42)26291-26302.
- 王文琼,盛海波,周吉阳,袁佩佩,张小凤,鲁茂林,顾瑞霞.The effect of a variable initial pH on the structure and rheological properties of whey protein and monosaccharide gelation via the Maillard reaction.INTERNATIONAL DAIRY JOURNAL,2021,113
- 王文琼,周吉阳,于倩,李健驹.The effect of composite enzyme catalysis whey protein cross-linking on filtration performance.FOOD SCIENCE & NUTRITION,2021,9(6)3078-3090.
- 王文琼,周吉阳.乳清蛋白超滤过程中膜污染机制吉检测方法研究进展.食品与发酵工业,2021,47（23）273-280.
- 王文琼,孙志勇,张杰龙,张志贤,李颖,顾瑞霞,黄冬成.乳酸菌发酵对乳清蛋白蓝莓果汁体系特性的影响.食品与发酵工业,2020,46(13)42-48.
- 王文琼,The effect of composite enzyme catalysis whey protein cross-linking on filtration performance.FOOD SCIENCE & NUTRITION,2021,9（6）3078-3090.
- 王文琼,Structural and compositional changes of whey protein and blueberry juice fermented using Lactobacillus plantarum or Lactobacillus casei during fermentation.RSC ADVANCES,2021,11（42）26291-26302.
- 王文琼,Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction.JOURNAL OF FOOD SCIENCE,2021,86(4)1228-1242.
