王昊然，女，黑龙江哈尔滨人，中共党员，博士研究生，副教授。

E-mail：wanghaoran010@126.com

教育经历：

2017.09~2022.06中国农业大学粮食、油脂及植物蛋白工程专业博士研究生、工学博士

2013.09~2017.06中国农业大学食品质量与安全专业本科、工学学士

承担课程：食品品质控制、农产品贮藏与加工专题

研究方向：粮油加工

科研成果：

1．科研项目

[1]北京农学院青年教师科研创新项目2022.09~2023.12，主持

[2]横向课题——西部马华中央厨房冷冻面团生产技术2022.12~2023.08，主持

2．发表论文

[1]Haoran Wang,Yang Li, Lijuan Wang, Lili Wang, Zaigui Li & Ju Qiu. (2022). Multi-scale structure, rheological and digestive properties of starch isolated from highland barley kernels subjected to different thermal treatments.Food Hydrocolloids, 129, 107630. (SCI,Q1,一区Top,IF11.504)

[2]Haoran Wang, Zaigui Li, Lili Wang, Steve W. Cui & Ju Qiu. (2022). Different thermal treatments of highland barley kernel affect its flour properties of pasting and rheology by structural modification of starch and protein.Food Chemistry, 387, 132835.(SCI,Q1,一区Top,IF9.231)

[3]Haoran Wang, Lijuan Wang, Libo Wang, Yang Li & Zaigui Li. (2022). Quality improvement of grounded peanut using superheated steam treatment by the inhibition of microorganisms, lipase and aflatoxin.Journal of Food Processing and Preservation, 00, e16517. (SCI,Q3,IF2.609)

[4]Haoran Wang, Steve W. Cui, Aili Wang, Zaigui Li, & Ju Qiu. (2021). Influence of superheated steam treatment with tempering on lipid oxidation and hydrolysis of highland barley during storage.Food Control, 127, 108133. (SCI,Q1,一区Top,IF6.652)

[5]Haoran Wang, Lili Wang, Litao Tong & Zaigui Li. (2019). Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley.International Journal of Food Science & Technology, 54 (8), 2570-2577. (SCI,Q2,IF3.612)

[6] Yang Li,Haoran Wang, Lijuan Wang, Ju Qiu, Zaigui Li & Lili Wang. (2023). Milling of wheat bran: Influence on digestibility, hydrolysis and nutritional properties of bran protein during in vitro digestion.Food Chemistry, 404, 134559.(SCI,Q1,一区Top,IF9.231)

[7] Meng-jia Li,Hao-ran Wang, Li-tao Tong, Bei Fan, Xi-juanYang, Ruo-qi Sun, Li-ya Liu, Feng-zhong Wang & Li-li Wang. (2022). A comparison study of three heating assisted enzyme inactivation pretreatments on the physicochemical properties and edible quality of highland barley grain and flour.Journal of Cereal Science, 104, 103404. (SCI,Q2,IF4.075)

[8] Yang Li, Lijuan Wang,Haoran Wang, Zaigui Li, Ju Qiu & Lili Wang. (2022). Correlation of microstructure, pore characteristics and hydration properties of wheat bran modified by airflow impact mill.Innovative Food Science & Emerging Technologies, 77, 102977. (SCI,Q1,IF7.104)

[9] Lijuan Wang, Yang Li, Zicong Guo,Haoran Wang, Aili Wang, Zaigui Li, Yaoxing Chen & Ju Qiu. (2023). Effect of buckwheat hull particle-size on bread staling quality.Food Chemistry, 405, 134851.(SCI,Q1,一区Top,IF9.231)