个人简介

王振宇，博士，研究员，全国农产品加工业十佳青年科技人才，入选中国农业科学院“科研英才培育工程”。 主持、参加课题情况：先后主持或参加国家自然科学基金面上项目、国家重点研发计划等项目研究10余项。发表学术论文30余篇；参编著作3部；获授权国家专利45项；获国家科技进步二等奖、中华农业科技奖一等奖等奖励4项，技术转化企业10余家。

研究领域

特征品质形成与保持：重点开展熏烧烤、风干、酱卤等传统肉制品特征品质解析，加工过程分子互作对特征品质作用机制研究，研创特征品质保持技术。 传统肉制品绿色智能制造：重点开展熏烧烤、风干加工过程传质传热与品质控制技术研究，研建固态射频、光波、过热蒸汽、红外等新型热加工技术，创新和集成组装配套的加工装备，实现传统肉制品清洁、绿色、标准、智能加工。

从事传统肉制品加工理论与技术研究工作。

近期论文

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1. Huan Liu, Zhenyu Wang, Dequan Zhang, Qingwu Shen, Teng Pan, Teng Hui,Jiangrong Ma. Characterization of Key Aroma Compounds in Beijing Roasted Duck 2 by Gas Chromatography−Olfactometry−Mass Spectrometry, Odor3 Activity Values, and Aroma-Recombination Experiments. Journal of agriculture and food chemistry, 2019,67:5847-5856. 2. Lichuang Cao, Chengli Hou, Qingwu Shen, Dequan Zhang, Zhenyu Wang. Phosphorylation of myosin regulatory light chain affects actomyosin dissociation and myosin degradation. International Journal of Food Science and Technology, 2019, 54:2246-2255. 3. Weili Rao, Zhenyu Wang, Qingwu Shen, Guixia Li, Xuan Song, Dequan Zhang. LF-NMR to explore water migration and water-protein interaction of lamb meat being air dried at 35°C. Drying Technology, 2018, 36(3):366-373. 4. Chengli Hou, Ning Kang, Célia SChloSSer, Mengya Zhao, Zhenyu Wang, Dequan Zhang. Heterocyclic aromatic amines in commercial Chinese dried meat products. Journal of Food and Nutrition Research, 2018, 57(2), 151-160. 5. Chia-Chi Chang, Tsai-Hua Kao, Dequan Zhang, Zhenyu Wang, Baskaran Stephen Inbaraj, Kai-Yu Hsu, Bing Huei Chen. Application of QuEChERS Coupled with HPLC-DAD-ESI-MS/MS for Determination of Heterocyclic Amines in Commercial Meat Products. Food Analytical Methods, 2018, D.O.I. 10.1007/s12161-018-1302-2 6. Zhenyu Wang, Caixia Zhang, Zheng Li, Qingwu Shen, Dequan Zhang. Comparative analysis of muscle phosphoproteome induced by salt curing. Meat Science, 2017,133:19-25. 7. Chengli Hou, Zhenyu Wang, Liguo Wu, Jiali Chai, Xuan Song, Wenting Wang, Dequan Zhang. Effects of breeds on the formation of heterocyclic aromatic amines in smoked lamb. International Journal of Food Science & Technology, 2017, 52, 2661-2669. 8. Zhenyu Wang, Weiwei Xu, Ning Kang,Qingwu Shen, Dequan Zhang. Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining. Meat Science. 2016, 113(3):132-138. 9. Zhenyu Wang, Fan He, Weili Rao, Na Ni, Qingwu Shen, Dequan Zhang. Proteomic analysis of goat Longissimus dorsi muscles with different drip loss in relationship to meat quality traits. Food science and biotechnology,2016, 25(2):425-431. 10. 柴佳丽, 王振宇, 侯成立, 田建文, 张德权 . 羊肉熏制感官品质属性评价模型的建立. 食品工业科技, 2019,40(7):24-29. 11. 马建荣, 潘腾, 刘欢, 王振宇, 张德权, 丁武. 传统炭烤羊腿特征滋味成分解析.肉类研究, 2019,33(1):50-54. 12. 潘腾, 孟婷婷, 马建荣, 王振宇, 张德权. 烤羊腿过热蒸汽联合红外光波烤制工艺参数优化研究.肉类研究, 2018,32(10):19-25. 13. 王振宇, 纪建新, 张德权. 欧拉型藏羊肉的炖煮加工特性. 肉类研究, 2017, 31(5):1-4 14. 何遵卫, 张德权, 王振宇. 家禽宰后胴体自动化预处理技术 装备的发展与应用. 肉类研究, 2017, 31(11):65-70 15. 孟婷婷, 田建文, 王振宇. 冰温气调贮藏对牛羊肉品质影响的研究进展. 食品工业科技, 2017, 38(07):395-399