王彦波

出生年月：1978年1月

最高学历学位：博士研究生

职称：教授

导师类型：博士生导师/硕士生导师

电子邮箱：wyb1225@163.com

    个人简历

    教育经历：

2001.09-2006.06 浙江大学，研究生，博士

    工作经历：

2023.01-至今 hg0068皇冠登录入口，教授

    主讲课程

    《食品卫生学》

    《食品毒理学》

    《食品科技论文写作》

    《研究生科技论文写作》

    主要研究领域

食品生物成味与品质调控、健康食品制造与安全控制

    主要学术成果（课题、论文、获奖、专利等）

    承担的主要科研项目（限5项）：

1. 国家自然科学基金，鲭鱼关键产胺菌Klebsiella oxytoca关联的生物胺形成与积累机制研究，2021.01.01至2024.12.31，58万元（直接经费）

2. 国家自然科学基金，冷藏条件下养殖大黄鱼Shewanella baltica介导的生物胺形成消长分子机制研究，2018.01.01至2021.12.31，60万元（直接经费）

3. 国家自然科学基金，冷藏大黄鱼特定腐败菌Shewanella致腐性差异的分子机制研究，2016.01.01至2019.12.31，65万元（直接经费）

4. 国家重点研发计划课题，水产品陆海联动冷却保鲜与物流品质监控关键技术及装备研发，2019.11-2022.12，425万元

5. 企业委托项目，具有通便减肥功能的益生菌饮品研发，2022.12-2026.06，160万元

    发表的代表性论文（限10篇）：

1. Jian Chen, et al. Role of siderophore in Pseudomonas fluorescens biofilm formation and spoilage potential function. Food Microbiology, 2023, 109: 104151

2. Yanbo Wang, et al. An antifouling polydopamine-based fluorescent aptasensor for determination of arginine kinase. Food Science and Human Wellness, 2023, 12: 737-744.

3. Congnan Cen, et al. Exploring the interaction mechanism of dietary protein ovalbumin and folic acid: A combination research of molecular simulation technology and multispectroscopy. Food Chemistry, 2022, 385: 132536.

4. Yanbo Wang, et al. Variations in oral microbiota and salivary proteomics reveal distinct patterns in polysensitized individuals. Allergy. 2022, 77(6):1899-1902.

5. Yanbo Wang, et al. Plasmonic microneedle arrays for rapid extraction, SERS detection, and inactivation of bacteria, Chemical Engineering Journal, 2022, 442: 136140.

6. Feifei Wang, et al. Antibacterial Gelidium amansii polysaccharide-based edible films containing cyclic adenosine monophosphate for bioactive packaging. International Journal of Biological Macromolecules, 2022, 212: 324-336.

7. Beibei Ye, et al. Application of nondestructive evaluation (NDE) technologies throughout cold chain logistics of seafood: Classification, innovations and research trends. LWT-Food Science and Technology, 2022, 158: 113127.

8. Jian Chen, et al, Inhibitory effect of d-tryptophan on the spoilage potential of Shewanella baltica and Pseudomonas fluorescens and its potential application in salmon fillet preservation. Food Microbiology, 2022, 108: 104104.

9. Yanbo Wang, et al. High-throughput identification of allergens in a food system via hybridization probe cluster-targeted next-generation sequencing. Journal of Agricultural and Food Chemistry, 2021, 69:11992-12001.

10. Yanbo Wang, et al. MgO/Carboxymethyl chitosan nanocomposite improves thermal stability, waterproof and antibacterial performance for food packaging. Carbohydrate Polymers, 2020, 236, 116078