王家琪
讲师
个人简介
2026年7月至今，大连工业大学食品学院，讲师
2021年9月至2026年6月，西北农林科技大学，葡萄与葡萄酒学，博士（直博）
2017年9月至2021年6月，西北农林科技大学，食品科学与工程，学士
研究方向
1. 果蔬原料与其加工品的品质调控
2. 食品感官/颜色化学
3. 食品品质评价与高品质生产
主要成果
入选2024年首届“青年人才托举工程博士生专项计划”，截至目前已获批专利10项，软著3项；累计发表英文论文27篇，其中第一作者（含共同一作）10篇。
出版著作和论文
主要代表论文：
1. Wang, J.Q., Li, J.N., Li, J.M., Wang, P., Cheng, G.L., Wei, B.S., Ma, T.T., Fang, Y.L.*, Sun, X.Y*. Strategic ultrasonic regulation of Saccharomyces cerevisiae fermentation for enhanced anthocyanin production and wine quality[J]. Food Research International, 2026, 233, 118996.
2. Wang, J.Q., Ma, T.T., Wei, M.Y., Lan, T., Bao, S.H., Zhao, Q.Y., Fang, Y.L.*, Sun, X.Y*. Copper in grape and wine industry: Source, presence, impacts on production and human health, and removal methods[J]. Comprehensive Reviews in Food Science and Food Safety, 2023, 22, 1794-1816.
3. Wang, J.Q., Lv, X.R., Lan, T., Lei, Y.S., Suo, J.T., Zhao, Q.Y., Lei, J., Sun, X.Y., Ma, T.T*. Modification in structural, physicochemical, functional, and in vitro digestive properties of kiwi starch by high-power ultrasound treatment[J]. Ultrasonics Sonochemistry, 2022, 86, 106004.
4. Wang, J.Q., Lan, T., Lei, Y.S., Suo, J.T., Wang, H.L., Lei, J., Sun, X.Y., Ma, T.T*. Optimization of ultrasonic-assisted enzymatic extraction of kiwi starch and evaluation of its structural, physicochemical, and functional characteristics[J]. Ultrasonics Sonochemistry, 2021, 81, 105866.
5. Ma, T.T.1, Wang, J.Q.1, Lan, T., Bao, S.H., Zhao, Q.Y., Sun, X.Y.*, Liu, X.B*. How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010–2021, an updated overview and current issues[J]. Critical Reviews in Food Science and Nutrition, 2022, 64(8), 2197-2247.
6. Ma, T.T.1, Wang, J.Q.1, Wang, H.L., Zhao, Q.Y., Zhang, F., Ge, Q., Li, C.H., Gamboa, G.G.*, Fang, Y.L.*, Sun, X.Y*. Wine aging and artificial simulated wine aging: Technologies, applications, challenges, and perspectives[J]. Food Research International, 2022, 153, 110953.
