个人主页
王凌
  • 专业技术职务:副教授
  • 部     门:食品科学技术学院
  • 电子邮箱:
  • 研究方向:食品营养与安全

个人简介 收起

2009年毕业于武汉大学,医学博士。现任华中农业大学食品科学技术学院副教授,硕士生导师。食品科学技术名词审定委员会委员。中国食品科学技术学会食品营养与健康分会第二届理事会理事。 主要研究内容:通过营养流行病学、体外及体内实验进行食品组分及其代谢产物的生物活性、组织分布、代谢规律、安全性评价研究;进行营养输送材料在体内外环境中保持活性、精确控制释放研究。近3年发表SCI收录学术论文10余篇,主持国家自然科学基金项目、湖北省自然科学基金项目各1项,参与国家自然科学基金项目多项、国家支撑计划及教育部课题各1项。

代表性论文收起

  • 1. Synergistic effect of konjac oligosaccharides/isomalto-oligosaccharide complex on the growth of Lactobacillus acidophilus Modern Food Science and Technology, v 31, n 10, p 151-155, October 15, 2015 Language: Chinese 2015.01
  • 2. Removal of reactive dyes by a solid waste product from food processing: crayfish carapace DESALINATION AND WATER TREATMENT 2014.10
  • 3. Specific Detection of Vibrio Parahaemolyticus by Fluorescence Quenching Immunoassay Based on Quantum Dots APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY 2014.07
  • 4. Specific detection of Vibrio parahaemolyticus by fluorescence quenching immunoassay based on quantum dots Applied Biochemistry and Biotechnology 2014.01
  • 5. Antitumor efficacy in H22 tumor bearing mice and immunoregulatory activity on RAW 264.7 macrophages of polysaccharides from Talinum triangulare Food and Function 2014.01

指导研究生优秀论文 收起

教学情况 收起

  • 1. 食源性流行病学与毒理学实验
  • 2. 生理学基础
  • 3. 食源性流行病学
  • 4. 食品质量与安全综合实习
  • 5. 食品安全与卫生

科研项目 收起

  • 1. 魔芋葡甘聚糖经肠道菌发酵产生氢气及短链脂肪酸的构效关系 2014.01
  • 2. 魔芋肠道发酵产物短链脂肪酸与氢气的相互作用 2013.01
  • 3. 短链脂肪酸对肥胖相关基因的表观遗传修饰作用研究 2011.08

专利成果 收起

社会服务 收起

招收研究生专业 收起

其他 收起

主要论文: Bakht Ramin Shah, Bin Li*, Ling Wang, Shilin Liu, Yan Li, Xu Wei, Jin Wei ping, Li Zhenshun. Health benefits of konjac glucomannan with special focus on diabetes. Bioactive Carbohydrates and Dietary Fibre, 2015,5:179-187. 朱涵,谭莎莎,杨虹,王凌*.丁酸钠对饮食诱导肥胖大鼠的作用. 浙江大学学报(农业与生命科学版),2015,41(2): 195-200. Yuntao Wang, Sujuan Wang, Hao Sun, Jieqiong Lei, Ting Ye, Liufeng Lin & Ling Wang*.Crayfish carapace powder adsorbing heavy metal ions from aqueous solution: capacity, characterize, mechanism. Journal of Aquatic Food Product Technology, 2015 DOI:10.1080/10498850.2013.830278 Jusheng Zheng, Ling Wang, Mei Lin, Hong Yang, Duo Li*. BMI status influences the response of insulin sensitivity to diacylglycerol oil in Chinese type 2 diabetic patients. Asia Pacific Journal of Clinical Nutrition, 2015, 24(1):65-72 Xiaoguo Zhao, Jing Li, Weiping Jin, Xiaopeng Geng, Wei Xu, Ting Ye,Jieqiong Lei, Bin Li*, Ling Wang**.Preparation and characterization of a novel pH-response dietary fiber:Chitosan-coated konjac glucomannan. Carbohydrate Polymers, 2015, 117:1–10. Xuan Li, Pintian Lv, Ling Wang, Ailing Guo**, Meihu Ma*, Xiaobao Qi. Application of high resolution pyrolysis gas chromatography/massspectrometry (HRPGC/MS) for detecting Listeria monocytogenes. Journal of Chromatography B, 2014,971:107–111. Xiaopeng Geng, Bing Cui, Yan Li, Weiping Jin, Yaping An, Bin Zhou,Ting Ye, Lei He, Hongshan Liang, Ling Wang, Yijie Chen, Bin Li*. Preparation and characterization of valbumin and carboxymethyl cellulose conjugates via glycosylation. Food Hydrocolloids, 2014,37:86-92. Wei Xu, Yuntao Wang, Weiping Jin, Sujuan Wang, Bin Zhou, Jing Li , Bin Li*,Ling Wang **. A one-step procedure for elevating the quality of konjac flour: Azeotropy-assisted acidic ethanol. Food Hydrocolloids,2014,35: 653-660. Wei Ji, Bing Cui, Ting Ye, Liufeng Lin, Hao Zheng, Xiangxing Yan,Yan Li, Ling Wang, Shilin Liu, Bin Li*. Phase behavior of ovalbumin and carboxymethylcellulose compositesystem. Carbohydrate Polymers,2014,109:64-70. Ting Ye, Ling Wang, Wei Xu, Jinjin Liu, Yuntao Wang, Kunkun Zhu, Sujuan Wangb, Bin Li *, Chao Wangc**.An approach for prominent enhancement of the quality of konjac flour: Dimethyl sulfoxide as medium. Carbohydrate Polymers,2014,99:173-179. Shishuai Wang, Yingfei Zhan, Xiaofang Wu, Ting Ye, Yan Li, Ling Wang, Yijie Chen, Bin Li*. Dissolution and rheological behavior of deacetylated konjacglucomannan in urea aqueous solution. Carbohydrate Polymers,2014,101:499-504. Ling Wang, Junxian Zhang, Haili Bai, Xuan Li, Pintian Lv, Ailing Guo*. Specific Detection of Vibrio Parahaemolyticus by Fluorescence Quenching Immunoassay Based on Quantum Dots. Applied Biochemistry and Biotechnology,2014, 173:1073–1082. Hao Sun, Ting Ye, Yuntao Wang, Ling Wang, Yijie Chen*, Bin Li**. Antioxidant activities of chick embryo egg hydrolysates. Food Science & Nutrition 2014; 2(1): 58–64. Yuntao Wang, Shishuai Wang, Jieqiong Lei, Hao Sun, Weiping Jin, Ting Ye, Bin Li, Ling Wang*. Removal of reactive dyes by a solid waste product from food processing: crayfish carapace. Desalination and Water Treatment,2014,52(28-30):5541-5552. 梁伟伟, 张欣, 齐小保, 王凌*. 快餐式串串香食品微生物检测分析. 浙江大学学报(农业与生命科学版),2013,39(6): 668~672.