副教授(副研究员)

当前位置: 首页 - 师资力量 - 副教授(副研究员)

  • 王凌
  • 系所

    食品微生物系
  • 职称

    副教授
  • email

    wangling@mail.hzau.edu.cn
  • 硕/博导

    硕士生导师
  • 讲授课程

    食源性流行病学,生理学基础,食品安全与卫生等

个人简介

医学博士。副教授,硕士生导师,华中农业大学“狮山硕彦计划”教学能手。主要从事食品营养与安全教学和科研工作。通过营养流行病学、体外及体内实验研究食品组分及其代谢产物的相互作用、生物活性、组织分布、代谢规律、安全性评价;研究营养输送材料在体内外环境中活性保持、释放控制调节。近3年以第一或通讯作者发表学术论文10余篇。主持完成国家自然科学基金项目、湖北省自然科学基金项目各1项,中央高校基本科研业务费项目2项。参与获得湖北省科技进步一等奖1项。Asia Pacific Journal of Clinical Nutrition编委,Food & Function等杂志审稿人。中国营养学会食物与烹饪营养分会副主任委员,中国健康管理协会膳食营养与健康分会副会长。

教育经历

1993年-1998年,同济医科大学(现华中科技大学同济医学院),第二临床学院,学士
2001年-2005年,武汉大学,第一临床学院,硕士
2006年-2009年,武汉大学,第一临床学院,博士

工作经历

1998年-2006年,武汉市第四医院(现武汉市普爱医院),内科,医师
2009年至今,华中农业大学,食品科学技术学院,教师
2015年-2016年,Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University,访问学者

研究领域

食品组分相互作用,营养素稳态化及递送,功能食品

科研项目

1.国家自然科学基金,魔芋葡甘聚糖经肠道菌发酵产生氢气及短链脂肪酸的构效关系
2.湖北省自然科学基金,魔芋肠道发酵产物短链脂肪酸与氢气的相互作用
3.中央高校基本科研业务费项目,地理环境因素与发酵肉制品生物胺形成的相关性分析
4.中央高校基本科研业务费项目,短链脂肪酸对肥胖相关基因的表观遗传修饰作用研究
5.科技部“食品安全关键技术研发”重点专项,口岸食品现场快速检测与现场执法智能监控应用示范
6.国家自然科学基金,作物营养强化对改善人口营养健康影响及评估研究

成果奖励


2019年湖北省科技进步奖一等奖(排名第五)
2018年获批华中农业大学“狮山硕彦计划”教学能手
2014年度华中农业大学教学质量优秀一等奖
2012,2017,2019年度华中农业大学教学质量优秀三等奖
2011年华中农业大学第十届青年教师讲课竞赛优胜奖
代表性论文
1. Yazhen Zhang, Wenfei Xiong,Lingling Lei, Yaqiong Pei, Lingling He,Tingyang Ai, Yan Li, Yuan Jiang, Xingnian Liu, Ling Wang⁎. Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut protein isolate. Czech Journal of Food Sciences, 2019, 37(3): 212-220
2. 刘杏念,王凌⁎,李斌,李晶,魏先领.重质碳酸钙稳定的O/W型Pickering 乳液及其粒度效应研究.食品与机械,2019,35(4):20-25,112
3. 宋蓉,谭莎莎,李斌,王凌⁎.魔芋寡糖对酸奶品质及贮藏期间乳酸菌数量影响的研究.食品与发酵工业,2019,45(8):93-97
4. 张亚珍,熊文飞,裴亚琼,李艳,李斌,王凌⁎.盐离子对花生粕分离蛋白纳米粒子及其稳定皮克林乳液特性的影响.食品科学,2019,40(24):1-7
5. Lu Li, Liying Ruan, Anying Ji, Zhiyou Wen, Shouwen Chen, Ling Wang, Xuetuan Wei*. Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi. Scientific Reports, 2018, 8, 12567
6. Lu Li, Xiaoxue Wen, Zhiyou Wen, Shouwen Chen, Ling Wang⁎ and Xuetuan Wei⁎. Evaluation of the biogenic amines formation and degradation abilities of Lactobacillus curvatus from Chinese bacon. Frontiers in Microbiology, 2018, 9: 1015
7. Ju-Sheng Zheng, Jiewen Chen , Ling Wang, Hong Yang, Ling Fang, Ying Yu, Liping Yuan, Jueping Feng, Kelei Li, Jun Tang, Mei Lin, Chao-Qiang Lai, Duo Li ⁎.Replication of a Gene-Diet Interaction at CD36, NOS3 and PPARG in Response to Omega-3 Fatty Acid Supplements on Blood Lipids: A Double-Blind Randomized Controlled Trial. EBio Medicine, 2018, 31:150-156.
8. Yuanqing Fu, Hong Yang, Jusheng Zheng, Xiaoyun Zeng, Wen Zeng, Zhifen Fan, Min Chen, Ling Wang, Duo Li*. Positive association between metabolic syndrome and serum uric acid in Wuhan. Asia Pacific Journal of Clinical Nutrition,2017,26(2):343-350
9. Hong Yang, Yuan-Qing Fu, Bo Yang, Ju-Sheng Zheng, Xiao-Yun Zheng, Wen Zeng, Zhi-Fen Fan, Min Chen, Ling Wang*, Duo Li. Positive association between metabolic syndrome and white blood cell counts in Chinese. Asia Pacific Journal of Clinical Nutrition, 2017, 26(1):141-147
10. Ju-sheng Zheng1, Mei Lin1, Fumiaki Imamura, Wenwen Cai, Ling Wang, Jue-Ping Feng, Yue Ruan, Jun Tang, Fenglei Wang, Hong Yang & Duo Li*. Serum metabolomics profiles in response to n-3 fatty acids in Chinese patients with type 2 diabetes: a double-blind randomised controlled trial.
11. Ju-sheng Zheng, Mei Lin, Ling Fang, Ying Yu, Liping Yuan, Yongxin Jin, Jueping Feng, Ling Wang, Hong Yang, Weiyu Chen, Dandan Li, Jun Tang, Wenwen Cai, Meiqi Shi, Zihao Li, Fenglei Wang and Duo Li*. Effects of n-3 fatty acid supplements on glycemic traits in Chinese type 2 diabetic patients: A double-blind randomized controlled trial. Molecular Nutrition & Food Research, 2016, 60:2176-2184
12. Yuntao Wang, Sujuan Wang, Hao Sun, Jieqiong Lei, Ting Ye, Liufeng Lin & Ling Wang*.Crayfish carapace powder adsorbing heavy metal ions from aqueous solution: capacity, characterize, mechanism. Journal of Aquatic Food Product Technology, 2016, 25(1):122-130
13. 王凌,谭莎莎,宋蓉,李斌.复配魔芋寡糖/低聚异麦芽糖增殖嗜酸乳杆菌的协同增效研究.现代食品科技,2015,31(10):151-155.
14. Bakht Ramin Shah, Bin Li*, Ling Wang, Shilin Liu, Yan Li, Xu Wei, Jin Wei ping, Li Zhenshun. Health benefits of konjac glucomannan with special focus on diabetes. Bioactive Carbohydrates and Dietary Fibre, 2015, 5(2):179-187.
15. 朱涵,谭莎莎,杨虹,王凌*.丁酸钠对饮食诱导肥胖大鼠的作用. 浙江大学学报(农业与生命科学版),2015,41(2): 195-200.
16. Jusheng Zheng, Ling Wang, Mei Lin, Hong Yang, Duo Li*. BMI status influences the response of insulin sensitivity to diacylglycerol oil in Chinese type 2 diabetic patients. Asia Pacific Journal of Clinical Nutrition, 2015, 24(1):65-72
17. Xiaoguo Zhao, Jing Li, Weiping Jin, Xiaopeng Geng, Wei Xu, Ting Ye,Jieqiong Lei, Bin Li*, Ling Wang**.Preparation and characterization of a novel pH-response dietary fiber:Chitosan-coated konjac glucomannan. Carbohydrate Polymers, 2015, 117:1–10.
18. Xuan Li, Pintian Lv, Ling Wang, Ailing Guo**, Meihu Ma*, Xiaobao Qi. Application of high resolution pyrolysis gas hromatography/massspectrometry (HRPGC/MS) for detecting Listeria monocytogenes. Journal of Chromatography B, 2014, 971:107–111.
19. Xiaopeng Geng, Bing Cui, Yan Li, Weiping Jin, Yaping An, Bin Zhou,Ting Ye, Lei He, Hongshan Liang, Ling Wang, Yijie Chen, Bin Li*. Preparation and characterization of valbumin and carboxymethyl cellulose conjugates via glycosylation. Food Hydrocolloids, 2014, 37:86-92.
20. Wei Xu, Yuntao Wang, Weiping Jin, Sujuan Wang, Bin Zhou, Jing Li , Bin Li*,Ling Wang **. A one-step procedure for elevating the quality of konjac flour: Azeotropy-assisted acidic ethanol. Food Hydrocolloids, 2014, 35: 653-660.
21. Wei Jia, Bing Cui, Ting Ye, Liufeng Lin, Hao Zheng, Xiangxing Yan,Yan Li, Ling Wang, Shilin Liu, Bin Li*. Phase behavior of ovalbumin and carboxymethyl cellulose composite system. Carbohydrate Polymers, 2014, 109:64-70.
22. Ting Ye, Ling Wang, Wei Xu, Jinjin Liu, Yuntao Wang, Kunkun Zhu, Sujuan Wang, Bin Li *, Chao Wang**.An approach for prominent enhancement of the quality of konjac flour: Dimethyl sulfoxide as medium. Carbohydrate Polymers, 2014, 99:173-179.
23. Shishuai Wang, Yingfei Zhan, Xiaofang Wu, Ting Ye, Yan Li, Ling Wang, Yijie Chen, Bin Li*. Dissolution and rheological behavior of deacetylated konjacglucomannan in urea aqueous solution. Carbohydrate Polymers, 2014, 101:499-504.
24. Shishuai Wang, Xiaofang Wu, Yuntao Wang, Yan Li, Ling Wang, Yijie Chen, Bin Li*. Dissolution behavior of deacetylated konjac glucomannan in aqueous potassium thiocyanate solution at low temperature. RSC Advances, 2014, 4:21919-21923.
25. Ling Wang, Junxian Zhang, Haili Bai, Xuan Li, Pintian Lv, Ailing Guo*. Specific Detection of Vibrio Parahaemolyticus by Fluorescence Quenching Immunoassay Based on Quantum Dots. Applied Biochemistry and Biotechnology, 2014, 173(5):1073–1082.
26. Hao Sun, Ting Ye, Yuntao Wang, Ling Wang, Yijie Chen*, Bin Li**. Antioxidant activities of chick embryo egg hydrolysates. Food Science & Nutrition 2014, 2(1): 58–64.
27. Yuntao Wang, Shishuai Wang, Jieqiong Lei, Hao Sun, Weiping Jin, Ting Ye, Bin Li, Ling Wang*. Removal of reactive dyes by a solid waste product from food processing: crayfish carapace. Desalination and Water Treatment, 2014, 52(28-30):5541-5552.
28. 梁伟伟, 张欣, 齐小保, 王凌*. 快餐式串串香食品微生物检测分析. 浙江大学学报(农业与生命科学版),2013,39(6): 668-672.

其它

招收研究生专业
1.食品科学
2.食品工程
3.食品加工与安全

食科官方微信

版权所有:Copyright 2013 食品科学技术学院 All Rights Resereved

地址:中国·湖北·武汉南湖狮子山街一号华中农业大学

邮编:430070

电话:+86-027-87282111