基本信息

王文铎

学 位：博士

研究方向：蛋白质胶体与营养

电子邮箱：wwd@gdou.edu.cn

通讯地址：广东省阳江市江 城区罗琴路1号

个人简介

1、教育背景

2017.09-2021.12，华南理工大学，食品科学与工程，博士

2012.09-2015.06，河南工业大学，食品科学与工程，硕士

2008.09-2012.06，河南工业大学，食品科学与工程，学士

2、工作背景

2015.07-2016.10，广东省科学院动物研究所，科研助理

科研项目

1、国家自然科学基金面上项目，酶促介导活性多糖/蛋白质共聚物的制备及对乳液的稳态机制，2020.01-2023.12，参与

学术论文

1.Wang, W.D., Chen, C., Fu X.*, et al. (2023). Effects of glycation with chito-oligosaccharide on digestion and fermentation processes of lactoferrin in vitro [J], International Journal of Biological Macromolecules, (Accepted).           (IF= 8.025, SCI一区TOP)

2. Niu H.1, Wang, W.D.1, Fu X.*, et al. (2023). Multiscale combined techniques for evaluating emulsion stability: A critical review [J], Advances in Colloid and Interface Science, 311 (2023) 102813. (IF= 15.19, SCI一区TOP)

3. Wang, W.D., Chen, C.*, Fu X.*(2022). Effect of chitosan oligosaccharide glycosylation on the emulsifying property of Lactoferrin [J], International Journal of Biological Macromolecules, 209, 93-106.   （IF=8.025，SCI一区TOP）

4. Wang, W.D., Chen, C.*, Fu X.*, et al. (2020). Physicochemical properties and bioactivity of whey protein isolate-inulin conjugates obtained by Maillard reaction [J], International Journal of Biological Macromolecules, 150, 326-335.         (IF= 8.025, SCI一区TOP)

5. Wang, W.D., Chen, C.*, Fu X.* (2020). Glycation mechanism of lactoferrin-chitosan oligosaccharide conjugates with improved antioxidant activity revealed by high-resolution mass spectroscopy [J], Food & Function, 11, 10886-10895.       (IF =6.317, SCI一区TOP)