副教授

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姓名:王浩

职称: 副教授

系别: 食品科学与工程

办公电话: 18686857218

研究方向: 畜产品加工,食品工程,食品加工安全

电子邮箱: h-wang@neau.edu.cn

学习、工作经历

2003-2007哈尔滨师范大学理化学院
2007-2009 哈尔滨工业大学理学院
2009-2011哈尔滨工业大学理学院
2011-2016哈尔滨工业大学材料学院
2016-至今 东北农业大学食品学院

社会兼职

2020-2022年黑龙江省省级科学技术特派员

教学成果

 

科研成果

 [1] Qin Z Y, Jia X W, Liu Q, Kong B H, Wang H﹡. Fast dissolving oral films for drug delivery prepared from chitosan/pullulan electrospinning nanofibers [J]. International Journal of Biological Macromolecules, 2019, 137: 224-231.
[2] Qin Z Y, Jia X W, Liu Q, Kong B H, Wang H﹡. Enhancing physical properties of chitosan/pullulan electrospinningnanofibers via green crosslinking strategies [J]. Carbohydrate Polymers, 2020, 247, 116734.
[3] Jia X W, Qin Z Y, Xu J X, Kong B H, Liu Q, Wang H﹡. Preparation and characterization of pea protein isolate-pullulan blend electrospun nanofiber films [J]. International Journal of Biological Macromolecules, 2019, 157: 641-647.
[4] Yang Y F, Xie B F, Liu Q, Kong B H, Wang H﹡. Fabrication and characterization of a novel polysaccharide based composite nanofiber films with tunable physical properties. Carbohydrate Polymers, 2020, 236, 116054.
[5] Yang Y F, Zheng S L, Liu Q, Kong B H, Wang H﹡. Fabrication and characterization of cinnamaldehyde loaded polysaccharide composite nanofiber film as potential antimicrobial packaging material. Food Packaging and Shelf Life, 2020, 26, 100600.
[6] Yu D, Feng Y Y, Xu J X, Kong B H, Liu Q, Wang H﹡. Fabrication,characterization,and antibacterial properties of citric acid crosslinked PVA electrospun microfibre mats for active food packaging[J]. Packaging Techonology and Science, 2021, 1-10.
[7] Yu F Y, Yuanyue Shi, Xueke Cao, Qian Liu, Hao Wang﹡, Baohua Kong. Preparation and functional properties of poly(vinyl alcohol)/ethylcellulose/tea polyphenol electrospun nanofbrous flms for active packaging material[J]. Food Control, 2021,130, 108331.
[8] Ge Han, Qian Chen, Xiufang Xia, Qian Liu, Baohua Kong, Hao Wang﹡. High hydrostatic pressure combined with moisture regulators improves tenderness and quality of beef jerky the tenderness and quality of beef jerky. [J]. Meat Science,2021,181, 108617
[9] Yuan Y S, Xueke Cao, Zhaozhang Zhu, Jing Ren, Hao Wang﹡, Baohua Kong. Fabrication of cellulose acetate/gelatin-eugenol core–shell structured nanofiber films for active packaging materials [J]. Colloids and Surfaces B: Biointerfaces, 2022,218,112743
[10] Jing J W, Shuo Shi, Fangfei Li, Xin Du, Baohua Kong, Hao Wang﹡,  Xiufang Xia. Physicochemical properties and antioxidant activity of polysaccharides obtained from sea cucumber gonads via ultrasound-assisted enzymatic techniques [J]. Food Science and Technology, 2022,160 ,113307.
[11] Hao Wang, Renlu Han, Liming Yang, Junhui Shi, Zongjun Liu, Yu Hu, You Wang*, Shujuan Liu, and Yang Gan*. Design and Synthesis of Core–Shell–Shell Upconversion Nanoparticles for NIR-Induced Drug Release, Photodynamic Therapy, and Cell Imaging.  ACS Appl. Mater. Interfaces, 2016, 8 (7): 4416–4423.
[12] Hao Wang, Xiaodong Hong, Renlu Han, Junhui Shi, Zongjun Liu, Shujuan Liu, You Wang* and Yang Gan*. Triple-doped KMnF3:Yb3+/Er3+/Tm3+ nanocubes: four-color upconversion emissions with strong red and near-infrared bands. Scientific Reports. 2015, 5, 10788-10794.
[13] Hao Wang et al. Near-infrared light activated photodynamic therapy of THP-1 macrophages based on core-shell structured upconversion nanoparticles. Microporous and Mesoporous Materials. 2017, 239, 78-85
[14] Xing Zhu, Hao Wang, Longbin Zheng, Zhaoyu Zhong, Xuesong Li, Jing Zhao, Jiayuan Kou, Yueqing Jiang, Xiufeng Zheng, Zhongni Liu, Hongxia Li, Wenwu Cao, Ye Tian, You Wang*, Liming Yang*. Upconversion nanoparticle-mediated photodynamic therapy induces THP-1 macrophage apoptosis via ROS bursts and activation of the mitochondrial caspase pathway, International Journal of Nanomedicine. 2015, 10, 3719-3736.
[15] 夏秀芳, 王博, 郑幸子, 邓思杨, 潘男, 王浩. 大豆糖蛋白的抗氧化特性[J]. 食品科学, 2018, 39(7): 91-97.
[16] 石元玥, 杨宇帆, 孔保华, 王浩. 静电纺丝技术包埋天然酚类化合物研究进展[J]. 食品科学, 2021, 42(9): 319-327.
[17] 邓思杨, 石硕, 董依迪, 张岱玉, 刘骞, 王浩, 夏秀芳. 肉制品中亚硝胺形成机制及植物源提取物对其阻断效果的研究进展[J]. 食品科学, 2019, 40(3): 317-322.
[18] 夏秀芳, 李芳菲, 潘男, 邓思杨, 邵美丽, 王浩. 大豆糖蛋白的抗氧化特性及其机理[J]. 中国食品学报, 2019, 19(02): 47-54.
[19] 王静杰, 钟强, 董春晖, 李海静, 王浩, 夏秀芳. 海参多糖生物学活性及其作用机制研究进展[J]. 食品科学, 2021, 42(23): 370-380.
[20] 贾惜文, 王浩, 曹传爱, 于栋, 孔保华, 刘骞. 颜色指示型智能包装监测生鲜肉新鲜度的研究进展[J]. 食品工业科技, 2020, 41(6): 318-324.
[21] 贾惜文, 王浩, 康辉, 胡诚, 张帅, 孔保华, 刘骞. 豌豆分离蛋白-普鲁兰多糖共混溶液性质及静电纺丝纳米纤维形貌的研究[J]. 食品工业科技, 2019, 40(18): 8-13.
[22] 贾惜文, 王浩, 赵神彳, 张帅, 孔保华, 刘骞. 以多糖和蛋白质为基质利用静电纺丝技术构建生物活性物质递送体系的研究进展[J]. 食品工业科技, 2019, 40(7): 313-321.
[23] 于栋, 常婧瑶, 陈佳新, 王浩, 孔保华, 夏秀芳, 刘骞. 静电纺丝结合热诱导交联制备的抗菌吸水衬垫对冷鲜肉的保鲜效果[J]. 食品科学, 2021: 1-16.
[24] 于栋, 王浩, 冯旸旸, 徐敬欣, 孔保华, 刘骞. 静电纺丝技术包埋抗菌物质研究进展[J]. 食品工业科技, 2020, 41(02): 358-364.
[25] 杨宇帆, 陈倩, 王浩, 孔保华. 高压电场技术在食品加工中的应用研究进展[J]. 食品工业科技, 2019, 40(19): 316-320+325.
[26] 石元玥, 孔保华, 王浩. 静电纺丝技术在包埋天然酚类化合物方面的研究进展[J/OL]. 食品科学: 1-14.
[27] 王静杰, 杜鑫, 钟强, 董和亮, 王浩, 夏秀芳. 超声辅助酶法制备海参性腺多糖的结构特性及抗氧化活性[J]. 食品科学, 2021, 42(21): 97-104.

荣誉奖励

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