学习和工作经历
2008.09-2012.06, 华中农业大学食品科学技术学院, 获学士学位
2012.09-2018.06, 中国农业大学食品科学与营养工程学院, 获博士学位
2018.10-2021.09, 美国威斯康星大学麦迪逊分校食品科学系, 博士后
2021.11-至今, 南开大学医学院, 副教授
学术与社会任职
研究方向
1.食品蛋白质功能性及凝胶动力学
2.食品的相变、流变学及质地
3.功能食品研究与开发
主持科研项目
国家自然科学基金青年科学基金项目（项目号：32201973）：稀少糖、膳食纤维与明胶的互作对糖果凝胶性质的调控机制研究（2022.01-2025.12，30万元）
代表性论文与专利
累计发表SCI论文16篇，其中第一作者12篇（一区11篇）；参编英文学术著作1部；申请国家发明专利1项。
1. Wang R*, Hartel R W*.Citric acid and heating on the hydrolysis and gelation of gelatin in confectionery gels. Food Hydrocolloids,2022,129, 107642.
2. Wang R*, Hartel R W*.Confectionery gels: Gelling behavior and gel properties of gelatin in concentrated sugar solutions. Food Hydrocolloids,2021,107132.
3.Wang R*, Hartel R W*.Understanding stickiness in sugar-rich food systems: A review of mechanisms, analyses, and solutions of adhesion. Comprehensive Reviews in Food Science and Food Safety,2021,20(6):5901-5937.
4. Wang R, Guo S*.Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety.Comprehensive Reviews in Food Science and Food Safety,2021,20(2):2081-2105.
5. Wang R, Hartel R W*.Caramel stickiness: Effects of composition, rheology, and surface energy. Journal of Food Engineering,2021,289:110246.
6. Wang R, Hartel R W*.Effects of moisture content and saccharide distribution on the stickiness of syrups. Journal of Food Engineering.2020,284:110067.
7. Wang R, Jin X, Su S, Lu Y, & Guo S*.Soymilk gelation: The determinant roles of incubation time and gelation rate.Food Hydrocolloids,2019,97.
8. Wang R, Liu J, & Guo S*.Binding of phytate to soybean protein during the heat treatment of soymilk and its effect on protein aggregation. Food Hydrocolloids,2018,84:368-378.
9. Wang R, Chen C, & Guo S*.Effects of drying methods on starch crystallinity of gelatinized foxtail millet (α-millet) and its eating quality.Journal of Food Engineering,2017,207:81-89.
10. Wang R, & Guo S*. Effects of endogenous small molecular compounds on the rheological properties, texture, and microstructure of soymilk coagulum: Removal of phytate using ultrafiltration. Food Chemistry,2016, 211:521-529.
11. Wang R, Xie L, & Guo S*.Effects of small molecular compounds in soymilk on the protein coagulation process: Ca 2+ as coagulant. Food Research International,2015,77:34-42.
12. Wang R, Chen Y, Ren J, & Guo S*.Aroma stability of millet powder during storage and effects of cooking method and antioxidant treatment. Cereal Chemistry,2014, 91:262-269.
13. Nishinari K, Fang Y, Nagano T, Guo S & Wang R.Soy as a food ingredient. In R. Yada. Proteins in Food Processing (2nd edition), Woodhead Publishing, London,2017,149-186.
14. 郭顺堂,王睿粲,李雯,彭星云。一种快速复水性糊化小米及其制备方法。ZL 2013 1 0461108.6
荣誉和奖励
无
联系方式
通讯地址：天津市津南区同砚路38号 南开大学医学院335室 300350
电子邮件：rcwang@nankai.edu.cn