联系方式

院       系: 食品学院

办公电话:0411-86318731

电子信箱: wangceyx@163.com

更新时间: 2025-08-29

王       策

       副教授(校聘)


个人简介 

       2022年8月-至今,大连工业大学食品学院,讲师,副教授(校聘)
       2018年9月-2022年6月,吉林大学,食品科学与工程专业,博士 
       2018年10月-2020年7月,佛蒙特大学,营养与食品科学系,校际交流博士  
       2016年9月-2018年7月,吉林大学,食品科学与工程专业,硕士 
       2012年9月-2016年7月,吉林大学,食品科学与工程专业,学士 

社会兼职 

       公共营养师,营养指导员

研究方向

       1. 构建活性营养物质递送载体,提高营养功能因子的生物利用度。
       2. 蛋白与多糖/多酚互作产物功能特性及应用

主要成果

       发表学术论文20余篇,其中以第一作者或通讯作者发表SCI论文9篇;参编英文著作1部;授权专利2项且均已产业化。

科研项目

主持的科研项目如下:
       [1] 国家自然科学基金(青年科学基金项目),32402148,基于分子相似性的L-赖氨酸提升低盐虾肌球蛋白凝胶性能的机制研究,2025.01-2027.12,在研,主持,30万;
       [2] 辽宁省自然科学基金计划博士科研启动项目,2025-BS-0469,从分子互作到网络组装:L-赖氨酸干预肌原纤维蛋白低盐凝胶化的多尺度机制研究,在研,主持,5万;2025.06-2027.05;
       [3] 辽宁省教育厅青年项目,JYTQN2023115,乳清蛋白-壳寡糖纳米粒子的构筑及促成骨作用的研究,2023.09-2025.09,在研,主持,3万;
       [4] 大连工业大学人才引进科研启动基金,LJBKY2024018,LJBKY2025029,外源氨基酸/多糖改善低盐虾糜凝胶特性的研究,2024.06-2027.06,在研,主持,30万;
       [5] 国家自然科学基金(面上项目),32472488,多糖基结构化流体的构建及其易吞咽行为的分子机制研究,2025.01-2028.12,在研,参与,50万;

出版著作和论文 


论著:
       1.《Goat milk chemistry and its product manufacturing technology》. 2020. Nova.,参编

主要代表论文:
       [1] Ce Wang, Cuina Wang, Feng Gao, et al., Effects of polymerized whey protein on goaty flavor and texture properties of fermented goat milk in comparison with beta-cyclodextrin. Journal of Dairy Research, 2018, 85(4): 465-471.
       [2] Ce Wang, Lu Chen, Yingcong Lu, et al., pH-Dependent complexation between beta-lactoglobulin and lycopene: Multi-spectroscopy, molecular docking and dynamic simulation study. Food Chemistry, 2021, 362: 130230.
       [3] Ce Wang, Jia Wang, Yonghai Sun, et al., Enhanced stability and oral bioavailability of cannabidiol in zein and whey protein composite nanoparticles by a modified anti-solvent approach. Foods, 2022, 11(3): 376.
       [4] Ce Wang, Baihui Cui, Yonghai Sun, et al., Preparation, stability, antioxidative property and in vitro release of cannabidiol (CBD) in zein-whey protein composite nanoparticles. LWT - Food Science and Technology, 2022, 162: 113466.
       [5] Ce Wang, Ji Li, Yonghai Sun, et al., Fabrication and characterization of cannabidiol-loaded emulsion stabilized by whey protein-maltodextrin conjugate and rosmarinic acid complex. Journal of Dairy Science, 2022, 105(8): 6431-6446.
       [6] Ce Wang, Xiaoge Zhang, Ru Zhao, et al., Impact of carrier oil on CBD distribution, interfacial properties, and the stability of emulsions formulated by whey protein or whey protein-maltodextrin conjugate. LWT - Food Science and Technology, 2022, 168: 113933.
       [7] Ce Wang, Chao Dong, Yingcong Lu, Kalev Freeman, Cuina Wang, Mingruo Guo. Digestion behavior, in vitro and in vivo bioavailability of cannabidiol in emulsions stabilized by whey protein-maltodextrin conjugate: Impact of carrier oil. Colloids and surfaces. B, Biointerfaces. 2023, 223: 113154. 
       [8] Cuina Wang, Ru Zhao, Jia Liu, Ce Wang*. Towards understanding the interaction between ultrasound-pretreated β-lactoglobulin monomer with resveratrol. Luminescence. 2023, 38(2): 116-126.

       [9] Ce Wang, Shilong Jiang, Jianjun Cheng, et al., Deciphering the difference of casein fraction in human milk associated with infant gender using quantitative proteomics, International journal of biological macromolecules, 2023, 247: 125796.

       [10] Linda Zhang, Lin Li, Qian Zhang, Yuqiao Wang, Yue Liu, Jianan Yan, Bin Lai, Ce Wang*, Haitao Wu. Impact of plant and animal proteins with transglutaminase on the gelation properties of clam Meretrix meretrix surimi. Food Bioscience. 2024, 104915.
       [11] Yue Liu, Linda Zhang, Yingrui Wang, Tianqi Zhou, Yuqiao Wang, Jianan Yan, Bin Lai, Ce Wang*, Haitao Wu. Gelation improvement of low-salt Chinese shrimp (Fenneropenaeus chinensis) surimi gel by L-arginine. Food Chemistry, 2025, 142020. 
       [12] Linda Zhang, Yue Liu, Yingrui Wang, Tianqi Zhou, Jiacheng Liu, Jianan Yan, Bin Lai, Ce Wang*, Haitao Wu. Gelation melioration of clam Meretrix meretrix surimi based on the interactions with different plant/animal proteins. Food Chemistry, 2025, 142269. 


在读学生人数 


       在读硕士研究生2名,在读博士研究生0名。