王琦 - 中国农业大学 - 食品科学与营养工程学院

个人简介

教育经历 2016.09-2021.07 北京大学能源与资源工程（食品与生物资源）工学博士 2012.09-2016.07 东北农业大学食品科学与工程工学学士工作经历 2021.07-至今中国农业大学食品科学与营养工程学院实验师参与科研项目国家重点研发计划：畜禽、水产等肉类加工过程中品质功能裂变与保质减损及其调控机理（2016YFD0400204）广东省重点研发计划：食品热加工过程中典型危害物控制关键技术研究（2019B020212001）所获奖励北京大学优秀科研奖（2018）北京大学三好学生（2017）黑龙江省优秀三好学生（2015） “康师傅杯”大学生创新性研究竞赛全国二等奖（2014）第一届杜邦营养与健康两岸学生创新竞赛全国三等奖（2014）国家奖学金（2013, 2014）

研究领域

食品安全、食品化学

近期论文

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Qi Wang, Weiwei Cheng, Yifeng Zhang, Vemana Gowd, Qingzheng Kang,Yuanyuan Ren, Feng Chen and Ka-Wing Cheng. (2020) A novel potent inhibitor of 2-amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP) formation from Chinese chive: Identification, inhibitory effect and action mechanism. Food Chemistry, 128753. Qi Wang, Yifeng Zhang, Yuanyuan Ren, Weiwei Cheng, Yuge Bi, Feng Chen and Ka-Wing Cheng. (2020) Chinese chive and Mongolian leek suppress heterocyclic amine formation and enhance nutritional profile of roasted cod. RSC Advances, 10, 34996. Vemana Gowd, Qingzheng Kang, Qi Wang, Qiang Wang, Feng Chen, and Ka-Wing Cheng. (2020) Resveratrol: Evidence for Its Nephroprotective Effect in Diabetic Nephropathy. ADV NUTR, 00:1–14. Yifeng Zhang, Yuge Bi, Qi Wang, Ka-Wing Chenga and Feng Chen. (2019) Application of high pressure processing to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua). Food Chemistry, 298, 125087. Yifeng Zhang, Qi Wang, Yuge Bi, Ka-Wing Cheng and Feng Chen. (2018) Nutritional and Functional Activities of Protein from Steamed, Baked, and High Hydrostatic Pressure Treated Cod (Gadus morhua). Food control, 96, 9-15. 专著 Qi Wang, Yuge Bi, Feng Chen, Ka-Wing Cheng. (2019) Heterocyclic Amines in Foods: Analytical Methods, Formation Mechanism, and Mitigation Strategies. In: Chemical Hazards in Thermally-Processed Foods, edited by Wang, S., Springer, p.107-119.