王芳

作者: 时间:2014-07-07 点击数:


王芳,女,山东省乳山市人,共产党员,工学博士,讲师,现任食品科学与工程教师党支部组织委员、食品科学与工程系副系主任。

办公电话:

移动电话:13581996338

E-mailfangfang1031edna@126.com

教育经历:

2009.09~2014.06 中国农业大学 农产品加工及贮藏工程专业 博士研究生、工学博士

2005.09~2009.07 中国农业大学 食品科学与工程专业 本科、工学学士

承担课程:

食品标准与法规、水产品工艺学、糖果工艺学、试验设计与数据处理

研究方向:乳制品加工

科研成果:

1.科研项目

[1] 北京市自然科学基金青年项目(6174036):混合乳(牛乳和豆乳)的酸酶共促凝乳形成机制研究,2017.1-2018.12,项目主持人

[2] 65批中国博士后科学基金面上资助二等资助项目(2019M650282):TG酶对混合乳(牛乳、豆乳)奶酪品质的影响及机制探究,2019.2-2020.10,项目主持人

[3] 北京市教委科研计划项目(KM201710020013):大豆蛋白水解物对契达干酪品质的影响及机制探讨,2017.1-2019.12,项目主持人

2.发表论文

[1] Fang Wang, Xiaoying Zhang, Jie Luo, Huiyuan Guo, Fazheng Ren*. Effect of proteolysis and calcium equilibrium on functional properties of natural Cheddar cheese during ripening and the resultant processed cheese. Journal of Food Science, 2011, 76:248-253.

[2] Fang Wang, Xianting Liu, Yanan Hu, Jie Luo, Xin Lv, Huiyuan Guo, Fazheng Ren*. Effect of carrageenan on the formation of rennet-induced casein micelle gel. Food Hydrocolloids, 2014, 36:212-219.

[3] Fang Wang, Wei Zhang, Fazheng Ren*. Effect of carrageenan addition on the rennet-induced gelation of skim milk. Journal of the Science of Food and Agriculture, 2016, 96:4178-4182.

[4] Fang Wang, Qigen Tong, Jie Luo, Yiqing Xu, Fazheng Ren*. Effect of carrageenan on physicochemical and functional properties of low-fat Colby cheese. Journal of Food Science, 2016, 81:E1949-E1955.

[5] Kaixin Li, Jianjun Yang, Qigen Tong, Wei Zhang, Fang Wang*. Effect of enzyme modified soymilk on rennet induced gelation of skim milk. Molecules, 2018, 23:3084.

[6] Yixuan Han, Yuting Mei, Kaixin Li, Yiqing Xu, Fang Wang*. Effect of transglutaminase on rennet-induced gelation of skim milk and soymilk mixtures. Journal of the Science of Food and Agriculture, 2018, 99:1820-1827.

[7] Fang Wang*, Nian Liu, Kaixin Li, Tingjun Ma, Fazheng Ren, Jie Luo. Effects of enzyme-modified soybean beverage on the composition, yield, functionality and microstructure of Cheddar cheese-like products. LWT-Food Science and Technology, 2019, 116:108498.

3.获奖

[1] 奇曲时光,“第八届盼盼食品杯烘焙食品创意大赛”优秀奖指导老师,2017.

[2] 0.2°心动感觉,“第九届盼盼食品杯烘焙食品创意大赛”最佳创意奖指导老师,2018.

[3] 葡萄奶酪月光杯,2015京津冀大学生食品节一等奖指导老师,2015.

[4] 当马卡龙遇上鸡尾酒,2018燕京杯京津冀大学生食品创新创意大赛竞赛作品二等奖指导老师,2018.

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