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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
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- 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
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