争霸8官方入口

争霸8官方入口:争霸8官方入口

College of Biological Science and Engineering

汪少芸

发布日期:2023-02-23 发布者:生工学院

   

姓名:汪少芸

性别:女

职称:教授/博导

学历:博士研究生

电话:0591-22866375,13859019633

电子邮件:shywang@fzu.edu.cn

研究方向:生物技术、功能食品、生物材料、天然产物化学

教育工作经历:

2010年~至今         争霸8官方入口               教授、博士生导师

2005年~2010年     争霸8官方入口               副教授、硕士生导师 

2007年~2009年  美国威斯康星大学(UW-Madison)   博士后研究员

2006年~2007年  美国加州大学戴维斯分校(UC-Davis)博士后研究员

2002年~2005年  争霸8官方入口分析化学专业                          理学博士

1994年~1997年  争霸8官方入口生物化工专业                          工学硕士

1987年~1991年  争霸8官方入口食品科学专业                          工学学士

教学简介:

讲授研究生课程:《生物大分子分离与表征》和《食品现代生物技术》

讲授本科生课程:《蛋白质化学》、《食品分析》和《食品现代生物技术》

主讲课程《食品分析》:  国家一流课程,省精品课程,省一流课程

主讲课程《蛋白质化学》:省精品课程,校双语示范课程

主讲课程《生物大分子分离与表征》:研究生重点建设课程

编写著作8部,发表教改论文24篇,其中《高等教育研究》9篇,CN号教改论文15篇,权威级教改论文2篇。


科研简介:

从事生物活性蛋白质、酶、多肽,海洋及农副产品生物技术加工,功能食品、功能纳米生物材料、稳态化靶向递送生物分子体系和食品生物技术的基础研究和应用开发,同时开展它们的安全检测与分析工作。申请国家发明专利79项,获授权发明专利71项,发表学术论文300篇,其中被SCI/EI收录230余篇。

研究方向之一:天然药食源、海洋资源的抗菌、抗冻、抗氧化、抗肿瘤活性的功能蛋白质和多肽等生物活性物质,开展系列天然产物化学和生物活性物质的基础研究和应用开发;

研究方向之二:基于蛋白质、多糖等生物大分子研发功能食品、功能生物材料和稳态化靶向纳米递送生物分子体系。


科研平台/团队负责人:

福建省“海洋生物制品与功能食品绿色制造”协同创新中心

福建省“海洋生物制品绿色制造”工程研究中心  

福建省“海洋生物资源综合利用”行业技术开发基地

福建省“海洋高新产业”科技创新基地  

福建省“食品与海洋生物资源基础与应用研究”科技创新团队

福州海洋研究院海洋绿色加工研发中心

争霸8官方入口海洋科学技术研究院

争霸8官方入口食品与海洋生物资源研究所

        

社会兼职:

Food Frontiers 》副主编

Food Science and Animal Products》科学主编

Food Science and Human Wellness》编委

Journal of Future Foods》编委

Hans Journal of Food and Nutrition Science》编委

《食品科学》编委

《食品工业科技》编委

《争霸8官方入口学报》(自然科学版)编委

中国食品科技学会理事

《中外食品技术》首批翻译专家

福建省食品科技学会副理事长

福建省健康工程学会副理事长

美国SCI学术期刊J Agricultural and Food Chem., Food Chem., Food and Function, J Food Sci., J Food Biochem., Food and Bioprocess Tech.的特约审稿专家     




科研项目:


1. 闽台特色海鱼加工过程中品质形成的分子基础及调控机制,国家自然科学基金海峡联合重点基金,2020-2024

2. 东海渔业特色资源加工和生物提取多元高值利用与应用示范,科技部“十三五”重点专项,2020-2023

3. 鱼糜制品贮运流通过程中品质的变化规律与调控途径机制,科技部“十三五”重点专项,2018-2021

4. 典型食品加工条件下生物活性物质多尺度结构变化与功能调控机制,科技部“十三五”重点专项,2016-2020

5. 食品源蛋白肽凝胶的自组装规律和调控机制研究,国家自然科学基金,2023-2026

6. 食品源蛋白肽-钙的螯合作用模式及促钙吸收机制,国家自然科学基金,2018-2021

7. 食品源特异性抗冻多肽的结构基础与低温保护作用的分子机制,国家自然科学基金,2016-2019

8. 重组抗冻多肽的食品级乳酸乳球菌构建及其抗冻干胁迫性与作用机制研究, 国家自然科学基金,2015-2018

9. 食品源抗冻多肽的制备及冰晶抑制作用研究,国家自然科学基金,2011-2013

10. 天然食品蛋白源生物活性肽的功能及作用机制,“万人计划”领军人才专项,2017-2021

11. 天然食品蛋白源生物活性肽的制备关键技术,福建省科技领军人才专项,2016-2020

12. 天然来源抗冻多肽的研究,国家教育部留学归国人员基金,2010-2013

13. 抗冻多肽制备与应用福厦泉协同创新平台项目,福建省科技厅,2022-2025

14. 海洋藻源功能性蛋白和蛋白肽的制备关键技术与产业化,清源创新实验室重点项目,2022-2025

15. 抗冻抗菌协同增效的海鱼保鲜技术研发与产业化应用,福建省科技重大专项,2020-2023

16. 低温安全高效消杀剂的研发与作业线系统构建,福建省科技攻关专项,2021-2021

17. 野外快速食品关键技术、设备开发产业化生产,福建省轻纺集团,2021-2024

18. 海洋生物活性物质在婴童护理产品中的产业化开发与应用,青蛙王子(福建)婴童护理用品有限公司,2021-2024

19. 新型植物蛋白基蟹肉棒制备关键技术及产业化应用,福建省亚明食品有限公司,2022-2024

20. 小球藻高密度异养发酵生产类胡萝卜素色素蛋白关键工程化技术研发和示范应用,国家海洋公益子项目,2013-2016

21. 抗冻多肽复合抗冻剂低温保藏菌种的研究,国家海洋局药源生物种质资源库项目,2014-2017

22. 海洋生物源抗氧化肽及其在食品中的应用,省海洋高新项目,2015-2018

23. 南方海参活性抗氧化多肽关键技术及其产业化,国家海洋局创新发展区域示范项目,2015-2018

24. 白羽鸡肉产品的技术集成与机械化设备生产线实施应用,省产学研重大项目,2016-2018

25. 天然来源抗冻多肽的制备关键技术,省优秀人才支持计划,2011-2013

26. 食品源抗冻多肽的结构解析与作用机理研究,省自然科学基金,2013-2015

27. 基于蛋白质特性和生物改良技术研究白羽鸡肉产品,省科技厅重点项目,2008-2011

28. 生产优质白羽鸡肉产品的关键技术研究,省科技厅重点项目,2012-2014

29. 白羽肉鸡生产加工关键技术的产业化推广,省科技厅星火计划项目,2012-2014

30. 利用生物改良技术研发鸡肉产品,湖北同星农业有限公司,2012-2015

31. 茶叶本体及茶渣副产品深加工集成技术研发与应用,省区域科技重大项目(技术负责), 2016-2018

32.花果茶精深加工关键技术研究与应用,省区域科技重大项目(技术负责), 2014-2016




代表性论文:(*为通讯作者)


1. Xuan Chen, Jinzhi Han, Xixi Cai, Shaoyun Wang*. Antimicrobial peptides: Sustainable application informed by evolutionary constraints. Biotechnology Advances, 2022, 60: 108012.

2. Huimin Chen, Xixi Cai, Jing Cheng, Shaoyun Wang*. Self-assembling peptides: Molecule-nanostructure function and application on food industry. Trends in Food Science & Technology, 2022, 120: 212-222.

3. Xu Chen, Jinhong Wu, Fujia Yang, Mi Zhou, Ruibin Wang, Jianlian Huang, Yuzhi Rong,Jianhua Liu, Shaoyun Wang*. New insight into the mechanism by which antifreeze peptides regulatethe physiological function of Streptococcus thermophilus subjected to freezing stress. Journal of Advanced Research. 2022. DOI:10.1016/j.jare.2022.05.002

4. Fujia Yang, Wenting Jiang, Xu Chen, Xuan Chen, Jinhong Wu, Jianlian Huang, Xixi Cai*, Shaoyun Wang*. Identification of novel antifreeze peptides from Takifugu obscurus skin and molecular mechanism in inhibiting ice crystal growth. Journal of Agricultural and Food Chemistry, 2022, DOI:10.1021/acs.jafc.2c04393 ( Cover Paper).

5. Huimin Chen, Xu Chen, Xuan Chen, Sheng Lin, Jing Cheng, Lijun You, Caihua Xiong, Xixi Cai*, Shaoyun Wang*. New perspectives on fabrication of peptide-based nanomaterials in food industry: a review. Trends in Food Science & Technology, 2022, 129: 46-60.

6. Xiaodan Shi, Jingjing Huang, Jiulin Wu, Xixi Cai, Yongqi Tian, Pingfan Rao, Jianlian Huang, Shaoyun Wang*. Fabrication, interaction mechanism, functional properties, and applications of fish gelatin-polysaccharide composites: a review. Food Hydrocolloids, 2022, 122: 107106.

7. Xu Chen, Xiaozhen Li, Fujia Yang, Jinhong Wu, Dan Huang, Jianlian Huang, Shaoyun Wang*. Effects and mechanism of antifreeze peptides from silver carp scales on the freeze-thaw stability of frozen surimi. Food Chemistry, 2022, 396: 133717.

8. Qingxiang Li, Shuna Yu, Jinzhi Han, Jiulin Wu*, Lijun You, Xiaodan Shi, Shaoyun Wang*. Synergistic antibacterial activity and mechanism of action of nisin/ carvacrol combination against Staphylococcus aureus and their application in the infecting pasteurized milk. Food Chemistry, 2022, 380: 132009.

9. Xu Chen, Jinhong Wu, Xiaozhen Li, Fujia Yang, Luhan Yu, Xiaokun Li, Jianlian Huang, Shaoyun Wang*. Investigation of the cryoprotective mechanism and effect on quality characteristics of surimi during freezing storage by antifreeze peptides. Food Chemistry. 2022, 371: 131054.

10. Han Tian, Kai Wang, Runkang Qiu, Shaoyun Wang*, Zhuoyan Hu*, Lei Zhao*. Effects of incubation temperature on the mechanical and structure performance of beeswax-carrageenan-xanthan hybrid gelator system in 3D printing. Food Hydrocolloids, 2022, 127: 107541.

11. Huimin Chen, Tianrui Zhang, Yongqi Tian, Lijun You, Yan Huang*, Shaoyun Wang*. Novel self-assembling peptide hydrogel with pH-tunable assembly microstructure, gel mechanics and the entrapment of curcumin. Food Hydrocolloids, 2022, 124: 107338.

12. Jing Cheng, Lijun You, Xixi Cai, Jinhao Yang, Huimin Chen, Xinming Shi, Jiajie Wu, Jianhua Wang, Caihua Xiong, Shaoyun Wang*. Fermentation-Inspired Gelatin Hydrogels with a Controllable Supermacroporous Structure and High Ductility for Wearable Flexible Sensors. ACS Applied Materials & Interfaces. 2022, 14 (23): 26338-26349. (Cover Paper).

13. Huimin Chen, Jing Cheng, Xixi Cai, Jinzhi Han, Xu Chen, Lijun You, Caihua Xiong, Shaoyun Wang*. pH-Switchable Antimicrobial Supramolecular Hydrogels for Synergistically Eliminating Biofilm and Promoting Wound Healing. ACS Applied Materials & Interfaces, 2022, 14(16): 18120-18132. (Cover Paper).

14. Wenyu Zheng, Xiaomei Wu, Mingxuan Li, Suilin Qiu, Tudi Yang, Rong Yang, Zhanpeng Chen, Shaoyun Wang*, Lan Liao*. Synergistic strongly coupled super-deamidation of wheat gluten by glucose-organic acid natural deep eutectic solvent and the efficaciousness of structure and functionality. Food Hydrocolloids, 2022, 125: 107437.

15. Fang Zhang, Chenshan Gao, Linlin Bai, Yiquan Chen, Shuying Liang, Xucong Lv, Jinyuan Sun*, Shaoyun Wang*. Dual-color blending based visual LAMP for food allergen detection: A strategy with enlarged color variation range and contrast. Food Chemistry: X, 2022, 13: 100201.

16. Han Tian, Xu Chen, Congrong Chen, Jinhong Wu, Jianlian Huang, Lei Zhao*, Shaoyun Wang*. Analysis of the shape retention ability of antifreeze peptide-based surimi 3D structures: Potential in freezing and thawing cycles, Food Chemistry. 2022, 134780. doi: https://doi.org/10.1016.

17. Han Tian, Fujia Yang, Xu Chen, Li Guo, Xiaoping Wu, Jinhong Wu, Jianlian Huang, Shaoyun Wang*. Investigation and effect on 3D printing quality of surimi ink during freeze-thaw cycles by antifreeze peptides. Journal of Food Engineering. 2023, 337: 111234.

18. Xiaoping Wu, Fangfang Wang, Xixi Cai*, Shaoyun Wang*. Glycosylated peptide-calcium chelate: Characterization, calcium absorption promotion and prebiotic effect. Food Chemistry, 2023, 403: 134335.

19. Xuan Chen, Jinzhi Han, Shaoyun Wang*. Integrated evolutionary analysis reveals the resistance risk to antimicrobial peptides in Staphylococcus aureus. Food Control, 2022, 138: 108966.

20. Shuhua Lin#, Xuan Chen#, Huimin Chen, Xixi Cai, Xu Chen, Shaoyun Wang*. Bioprospecting of microbial-derived antimicrobial peptides for sustainable agriculture. Engineering, 2022, DOI: 10.1016/j.eng.2022.08.011.            

21. Guanjun Ding,Ao Wang,Xinming Shi,Jumei  Li, Lijun You*, Shaoyun Wang*.  

Preparation of multiplespectra encoded polyphosphazene microspheres and application for antibody detection. Polymer Bulletin. 2022, 79: 6409-6429.

22. Lijun You*, Xinming Shi, Jing Cheng, Jinhao Yang, Caihua Xiong, Zifeng Ding, Zhijuan Zheng, Shaoyun Wang*, Jianhua Wang. Flexible porous Gelatin/Polypyrrole/Reduction graphene oxide organohydrogel for wearable electronics. Journal of Colloid and Interface Science. 2022, 625: 197-209.

23. Yu Fu, Chongyang Li, Qiang Wang, Ruichang Gao, Xixi Cai, Shaoyun Wang*, Yuhao Zhang*. The protective effect of collagen peptides from bigeye tuna (Thunnus obesus) skin and bone to attenuate UVB-induced photoaging via MAPK and TGF-β signaling pathways. Journal of Functional Foods. 2022, 93: 105101.

24. Wenting Jiang, Fujia Yang, Xu Chen, Xixi Cai, Jinhong Wu, Ming Du, Jianlian Huang, Shaoyun Wang*. Molecular simulation-based research on antifreeze peptides: advances and perspectives. Journal of Future Foods. 2022, 2(3): 203-212.

25. Sheng Lin, Xixi Cai, Huimin Chen, Yizhou Xu, Jiulin Wu**, Shaoyun Wang*. Development of fish gelatin-chitooligosaccharide conjugates through the Maillard reaction for the encapsulation of curcumin. Current Research in Food Science, 2022, 5: 1625–1639.

26. Xu Chen, Jinhong Wu, Fujia Yang, Dan Huang, Jianlian Huang, Shaoyun Wang*, Guyonnet Vincent. Snow flea antifreeze peptide for cryopreservation of lactic acid bacteria. npj Science of Foods, 2022, 6(1), 10.

27. Xuan Chen, Xiaoping Wu, Shaoyun Wang*. An optimized antimicrobial peptide analog acts as an antibiotic adjuvant to reverse methicillin-resistant Staphylococcus aureus. npj Science of Food, 2022, in press.

28. XiaodanShi, JingjingHuang, ShaoyunWang,JunyiYin,FanZhang. Polysaccharides from Pachyrhizus erosus roots: Extraction optimization and functional properties. Food Chemistry, 2022, 382:132413.

29. Fujia Yang, Wenting Jiang, Xu Chen, Jinhong Wu, Jianlian Huang, Xixi Cai*, Shaoyun Wang*. Investigation on the quality regulating mechanism of antifreeze peptides on frozen surimi: From macro to micro. Food Research International, 2022.

30. Wenyu Zheng, Zhanpeng Chen, Yanhong Yang, Rong Yang, Tudi Yang, Peili Lai, Tonglin Chen, Shuiling Qiu, Shaoyun Wang*, Lan Liao*. Improved stabilization of coix seed oil in a nanocage-coating framework based on gliadin-carboxymethyl chitosan-Ca2+. Carbohydrate Polymers, 2021, 257: 117557.

31. Jinzhi Han, Xiaojie Meng, Hao Shen, Weibo Luo, Siyu Yao, Jie Yang, Qiuxiang Zhu, Yongqi Tian, Shaoyun Wang*. Purification, molecular characterization of Lactocin 63 produced by Lactobacillus coryniformis FZU63 and its antimicrobial mode of action against Shewanella putrefaciens. Applied Microbiology and Biotechnology, 2021, 105(18):6921–6930.

32. Xinming Shi, Ci Huang, Zhijuan Zheng, Baohua Zhong, Guanjun Ding, Jumei Li, Lijun You* and Shaoyun Wang*. Preparation of Magnetically Recoverable MPCTP-Ag Composite Nanoparticles and Their Application as High-Performance Catalysts. Langmuir, 2021, 37, 10249?10258.

33. Yin Li, Dongyi Hu, Jianlian Huang*, Shaoyun Wang*. Glycated peptides obtained from cultured crocodile meat hydrolysates via Maillard reaction and the anti-aging effects on Drosophila in vivo. Food and Chemical Toxicology, 2021, 155: 112376.

34. Akang Dan, Yujia Hu, Ruyan Chen, Xiangyang Lin, Yongqi Tian*, Shaoyun Wang*. Advances in research on chemical constituents and pharmacological effects of Paecilomyces hepialid. Food Science and Human Wellness, 2021, 10(4): 401-407.

35. Fujia Yang, Xu Chen, Muchen Huang, Qian Yang, Xixi Cai, Xuan Chen, Ming Du, Jianlian Huang, Shaoyun Wang*. Molecular characteristics and structure–activity relationships of food-derived bioactive peptides. Journal of Integrative Agriculture, 2021, 20(9): 2313–2332.

36. Hongrui Chen, Di Wu, Wuchao Ma, Chao Wu, Yongqi Tian, Shaoyun Wang*, Ming Du*. Strong fish gelatin hydrogels enhanced by carrageenan and potassium sulfate. Food Hydrocolloids, 2021, 119:106841.

37. Shichen Zhu, Jiehang Yu, Xu Chen, Qi Zhang, Xixi Cai, Yuting Ding, Xuxia Zhou*, Shaoyun Wang*. Dual cryoprotective strategies for ice-binding and stabilizing of frozen seafood: A review. Trends in Food Science & Technology, 2021, 111: 223-232.

38. Yizhou Xu, Jiulin Wu*, Shaoyun Wang*. Comparative study of whey protein isolate and gelatin treated by pH-shifting combined with ultrasonication in loading resveratrol. Food Hydrocolloids, 2021, 117: 106694.

39. Xixi Cai, Qingxia Weng, Jiaming Lin, Guiqing Chen, Shaoyun Wang*. Radix Pseudostellariae protein-curcumin nanocomplex: Improvement on the stability, cellular uptake and antioxidant activity of curcumin. Food and Chemical Toxicology, 2021, 151: 112110.

40. Xixi Cai, Shengyang Chen, Jieping Liang, Mingyu Tang, Shaoyun Wang*. Protective effects of crimson snapper scales peptides against oxidative stress on Drosophila melanogaster and the action mechanism. Food and Chemical Toxicology, 2021, 148: 111965.

41. Xu Chen, Jinhong Wu, Xixi Cai, Shaoyun Wang*. Production, structure–function relationships, mechanisms,and applications of antifreeze peptides. Comprehensive Reviews in Food Science and Food Safety, 2021, 20(1): 542-562.

42. Mingyu Ji, Jiulin Wu*, Xinyu Sun, Xiaoban Guo, Wenjin Zhu, Qingxiang Li, Xiaodan Shi, Yongqi Tian, Shaoyun Wang*. Physical properties and bioactivities of fish gelatin films incorporated with cinnamaldehyde-loaded nanoemulsions and vitamin C. LWT-Food Science and Technology, 2021, 35: 110103.

43. Zheng Fang, Xixi Cai, Jiulin Wu, Lingtuo Zhang, Yapeng Fang*, Shaoyun Wang*. Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol. Food Hydrocolloids, 2021, 111: 106250.

44. Fang Zhang, Xixi Cai, Lan Ding, Shaoyun Wang*. Effect of pH, ionic strength, chitosan deacetylation on the stability and rheological properties of O/W emulsions formulated with chitosan/ casein complexes. Food Hydrocolloids, 2021, 111: 106211.

45. Xu Chen, Xiaodan Shi, Xixi Cai, Fujia Yang, Ling Li, Jinhong Wu, Shaoyun Wang*. Ice-binding proteins: a remarkable ice crystal regulator for frozen foods. Critical Reviews in Food Science and Nutrition, 2021, 61(20):3436-3449.

46. Bailin Cong, Xiaofei Yin, Aifang Deng, Jihong Shen*, Yongqi Tian*, Shaoyun Wang*, Huanghao Yang*. Diversity of Cultivable Microbes from Soil of the Fildes Peninsula, Antarctica, and Their Potential Application. Frontiers in microbiology, 2020, 11: 570836.

47. Fang Zhang, Biwu Liu, Anand Lopez, Shaoyun Wang*, Juewen Liu*. Opposite salt-dependent stability of i-motif and duplex reflected in a single DNA hairpin nanomachine. Nanotechnology, 2020, 31(19): 195503.

48. Xiaodan Shi, Yongqi Tian, Jiulin Wu, Shaoyun Wang*. Synthesis, characterization, and biological activity of selenium nanoparticles conjugated with polysaccharides. Critical Reviews in Food Science and Nutrition, 2020, 61(13): 2225-2236.

49. Junyan Lin, Yan Huang*, Shaoyun Wang*. The Hofmeister effect on protein hydrogels with stranded and particulate microstructures. Colloids and Surfaces B: Biointerfaces, 2020, 196: 111332.

50. Lijun You*, Ke Xu, Guanjun Ding, Xinming Shi, Jumei Li, Shaoyun Wang*, Jiabin Wang. Facile synthesis of Fe3O4@COF covalent organic frameworks for the adsorption of bisphenols from aqueous solution. Journal of Molecular Liquids, 2020, 320: 114456.

51. Qian Yang, Xixi Cai, Muchen Huang, Xuan Chen, Yongqi Tian, Guiqing Chen, Mingfu Wang, Shaoyun Wang*, Jianbo Xiao*. Isolation, Identification, and Immunomodulatory Effect of a Peptide from Pseudostellaria heterophylla Protein Hydrolysate. Journal of Agricultural and Food Chemistry, 2020, 68(44): 12259–12270.

52. Fujia Yang, Caili Fu, Liang Lv, FangZhang, ShaoyunWang*. Self-microemulsifying delivery system of WPI-Dai nanocomplex mixed with nonionic surfactant and its superiority in delivering daidzein. Food Hydrocolloids, 2020, 108: 105952.

53. Huimin Chen, Fujia Yang, Liang Lv, Caili Fu, Xixi Cai*, Shaoyun Wang*. Interaction among protein, daidzein and surfactants in the WPI-based daidzein self-microemulsifying delivery system. Food Chemistry, 2020, 332: 127461.

54. Qian Yang, Xixi Cai, Ana Yan, Yongqi Tian, Ming Du*, Shaoyun Wang*. A specific antioxidant peptide: Its properties in controlling oxidation and possible action mechanism. Food Chemistry, 2020, 327: 126984.

55. Qian Yang, Xixi Cai, Muchen Huang, Shaoyun Wang*. A specific peptide with immunomodulatory activity from Pseudostellaria heterophylla and the action mechanism. Journal of Functional Foods, 2020, 68: 103887.

56. Xu Chen, Fei Fang, Shaoyun Wang*. Physicochemical properties and hepatoprotective effects of glycated Snapper fish scale peptides conjugated with xylose via maillard reaction. Food and Chemical Toxicology, 2020, 137: 111115.

57. Jiulin Wu*, Wenjin Zhu, Xiaodan Shi, Qingxiang Li, Chenguang Huang, Yongqi Tian*, Shaoyun Wang*. Acid-free preparation and characterization of kelp (Laminaria japonica) nanocelluloses and their application in Pickering emulsions. Carbohydrate Polymers, 2020, 236: 115999.

58. FaiChu Wong, Jianbo Xiao, Shaoyun Wang, KahYaw Ee, TsunThai Chai*. Advances on the antioxidant peptides from edible plant sources. Trends in Food Science & Technology, 2020, 99: 44-57.

59. Shengyang Chen, Qian Yang, Xuan Chen, Yongqi Tian, Zhiyu Liu* and Shaoyun Wang*. Bioactive peptides derived from crimson snapper and in vivo anti-aging effects on fat diet-induced high fat Drosophila melanogaster. Food & Function, 2020, 11(1): 524-533.

60. Yanlan Lin, Xixi Cai, Xiaoping Wu, Shengnan Lin, Shaoyun Wang*. Fabrication of snapper fish scales protein hydrolysate-calcium complex and the promotion in calcium cellular uptake. Journal of Functional Foods, 2020, 65: 103717.

61. Xixi Cai, Qian Yang, Qingxia Weng, Shaoyun Wang*. pH sensitive doxorubicin-loaded nanoparticle based on Radix pseudostellariae protein-polysaccharide conjugate and its improvement on HepG2 cellular uptake of doxorubicin. Food and Chemical Toxicology, 2020, 136: 111099.

62. Xu Chen, Ling Li, Fujia Yang, Jinhong Wu, Shaoyun Wang*. Effects of gelatin-based antifreeze peptides on cell viability and oxidant stress of Streptococcus thermophilus during cold stage. Food and Chemical Toxicology, 2020, 136: 111056.

63. Wenjing Qiu, Xu Chen, Yongqi Tian, Daping Wu, Ming Du*, Shaoyun Wang*. Protection against oxidative stress and anti-aging effect in Drosophila of royal jelly-collagen peptide. Food and Chemical Toxicology, 2020, 135:110881.

64. Wei Zhang, Xie Fan, Xinzhe Gu, Shengxiang Gong, Jinhong Wu*, Zhengwu Wang*, Qiang Wang, Shaoyun Wang. Emulsifying properties of pectic polysaccharides obtained by sequential extraction from black tomato pomace. Food Hydrocolloid. 2020, 100: 105454.

65. Jinhong Wu, Xixi Cai, Mengru Tang, Shaoyun Wang*. Novel calcium-chelating peptides from octopus scraps and their corresponding calcium bioavailability. Journal of the Science of Food & Agriculture, 2019, 99(2): 536-545.

66. Yajing Guo, Xinghang Chen, Fujia Yang, Teng Wang, Minglong Ni, Yuansheng Chen, Fei Yang, Da Huang, Caili Fu*, Shaoyun Wang*. Preparation and Characterization of Chitosan-Based Ternary Blend Edible Films with Efficient Antimicrobial Activities for Food Packaging Applications. Journal of Food Science, 2019, 84(6): 1411-1419.

67. Fang Zhang, Shaoyun Wang* and Juewen Liu*. Gold Nanoparticles Adsorb DNA and Aptamer Probes Too Strongly and a Comparison with Graphene Oxide for Biosensing. Analytical Chemisry, 2019, 91(22): 14743-14750.

68. Zheng Fang, Liangzong Xu, Yanlan Lin, Xixi Cai, Shaoyun Wang*. The preservative potential of Octopus scraps peptides?Zinc chelate against Staphylococcus aureus: Its fabrication, antibacterial activity and action mode. Food Control, 2019, 98: 24-33.

69. Qingyan He, Da Huang, Jianmin Yang, Yan Huang*, and Shaoyun Wang*. Dual Cross-Link Networks To Preserve Physical Interactions Induced by Soaking Methods: Developing a Strong and Biocompatible Protein-Based Hydrogel. ACS Applied Bio Materials, 2019, 2(8): 3352-3361.

70. Qian Yang, Muchen Huang, Xixi Cai, Lee Jia, Shaoyun Wang*. Investigation on activation in RAW264.7 macrophage cells and protection in cyclophosphamide-treated mice of Pseudostellaria heterophylla protein hydrolysate. Food and Chemical Toxicology, 2019, 134: 110816.

71. Qianwen Ye, Xiaoping Wu, Xinyuan Zhang, Shaoyun Wang*. Organic selenium derived from chelation of soybean peptide-selenium and its functional properties in vitro and in vivo. Food & Function, 2019, 10(8): 4761-4770.

72. Yanlan Lin, Xu Tang, Liangzong Xu, Shaoyun Wang*. Antibacterial properties and possible action mechanism of chelating peptides-zinc nanocomposite against Escherichia coli. Food Control, 2019, 106: 106675.

73. Qian Yang, Xixi Cai, Muchen Huang, Lee Jia and Shaoyun Wang*. Immunomodulatory effects of Pseudostellaria heterophylla peptide on spleen lymphocytes via a Ca2+/CaN/NFATc1/IFN-γ pathway. Food & Function, 2019, 10: 3466-3475.

74. Qian Yang, Xixi Cai, Zhiyu Liu*, Shaoyun Wang*. Antioxidant Assessment of Schizochytrium Meal Protein Enzymatic Hydrolysate and Its Potential Application. Journal of Aquatic Food Product Technology, 2019, 28(4): 413-426.

75. Lan Ding, Yan Huang*, Xixi Cai, Shaoyun Wang*. Impact of pH, ionic strength and chitosan charge density on chitosan/casein complexation and phase behavior. Carbohydrate Polymers, 2019, 208: 133-141.

76. Lingtuo Zhang, Fang Zhang, Yapeng Fang*, Shaoyun Wang*. Alginate-shelled SPI nanoparticle for encapsulation of resveratrol with enhanced colloidal and chemical stability. Food Hydrocolloids, 2019, 90: 313-320.

77. Xu Chen, Shaoyun Wang*. Cryoprotective effect of antifreeze glycopeptide analogues obtained by nonenzymatic glycation on Streptococcus thermophilus and its possible action mechanism. Food Chemistry, 2019, 288: 239-247.

78. Xu Chen, Jinhong Wu, Ling Li, Shaoyun Wang*. Cryoprotective Activity and Action Mechanism of Antifreeze Peptides Obtained from Tilapia Scales on Streptococcus thermophilus during Cold Stress. Journal of Agricultural and Food Chemistry, 2019, 67(7): 1918-1926.

79. Liang Lv, Caili Fu, Fang Zhang*, Shaoyun Wang*. Thermally-induced whey protein isolate-daidzein co-assemblies: Protein based nanocomplexes as an inhibitor of precipitation/crystallization for hydrophobic drug. Food Chemistry, 2019, 275: 273-281.

80. Qingxia Weng, Xixi Cai, Fang Zhang*, Shaoyun Wang*. Fabrication of self-assembled Radix Pseudostellariae protein nanoparticles and the entrapment of curcumin. Food Chemistry, 2019, 274: 796-802.

81. Yongqi Tian, Shuting Lin, Kaliaperumal Kumaravel, Hong Zhou, Shaoyun Wang*, Yonghong Liu*. Polyketide-derived metabolites from the sponge-derived fungus Aspergillus sp F40, Phytochemistry Letters, 2018, 27: 74-77.

82. Xixi Cai, Xiaoli Xie, Nanyan Fu and Shaoyun Wang*. Physico-Chemical and Antifungal Properties of a Trypsin Inhibitor from the Roots of Pseudostellaria heterophylla. Molecules, 2018, 23(9):1-13.

83.  Lingtuo Zhang, Yanlan Lin, Shaoyun Wang*. Purification of Algal Calcium-Chelating Peptide and Its Physical Chemical Properties. Journal of Aquatic Food Product Technology, 2018, 27(4):518-530.

84. Yongqi Tian, Shengnan Lin, Hong Zhou, Shuting Lin, Shaoyun Wang*, Yonghong Liu*. Protuboxepin C and protuboxepin D from the sponge-derived fungus Aspergillus sp SCSIO XWS02F40. Natural Product Research, 2018, 32(21): 2510-2515.

85. Tianran Lin, Zhiping Song, Yarong Wu, Ling Chen, Shaoyun Wang*, Fengfu Fu, Liangqia Guo*. Boron- and phenyl-codoped graphitic carbon nitride with greatly enhanced light responsive range for photocatalytic disinfection. Journal of Hazardous Materials, 2018, 358:62-68.

86. Qingyan He, Yan Huang*, Shaoyun Wang*. Hofmeister Effect‐Assisted one step fabrication of ductile and strong gelatin hydrogels. Advanced Functional Materials, 2018, 28 (5): 1705069.




获奖情况:

20233月,全国三八红旗手

201712月,国家“万人计划”科技创新领军人才

201605月,国家科技部中青年科技创新领军人才

201806月,福建省A类高层次人才

201606月,福建省科技创新领军人才

201612月,福建省优秀科技工作者

201509月,中国食品科学技术学会科技创新-杰出青年

201310月,省高层次创新人才

202011月,卢嘉锡优秀导师

201409月,福建省优秀教师

201311月,宝钢优秀教师

202212月,中国轻工业联合会科技进步一等奖(排名第1

202012月,中国石油和化学工业联合会科技进步一等奖(排名第1

201912月,中国产学研合作创新成果一等奖(排名第1

202210月,中国食品工业协会科技进步一等奖(排名第1

202011月,福建省科学技术奖-科技进步一等奖(排名第1

201712月,福建省科学技术奖-科技进步二等奖(排名第1

201312月,福建省科学技术奖-自然科学二等奖(排名第1

201610月,中国第三届食品科技最佳科技成果一等奖(排名第1

201312月,中国食品科学产学研创新发展优秀成果一等奖(排名第1

201310月,中国食品科学技术学会科技创新奖-优秀论文一等奖(排名第1

201209月,福建省第十届自然科学优秀学术论文一等奖(排名第1

201111月,国际食品功能因子(ICOFF)学术大会奖

200808月,入选“第14届世界食品联盟大会的中国食品科技专家”

2010-2016年,连续7年争霸8官方入口教学优秀奖一等奖

201206月,争霸8官方入口第八届教学名师

200606月,争霸8官方入口新长征突击手

200605月,争霸8官方入口十佳科技工作者


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