一、导师简介
王灵昭,男,博士,副教授,硕士生导师,英国利兹大学访问学者,全国食品生产许可证审查员。
研究方向:食品加工与功能食品;食品安全与质量控制。
联系方式:0518-85895427;
E-mail: wanglz@hhit.edu.cn
二、教学情况
承担《食品化学》、《食品质量与安全控制学》等本科生课程,以及《食品安全案例》、《食品质量与安全控制专题》和《水产品化学与高值化利用》等研究生课程。
三、科研情况
在《Journal of Agricultural and Food Chemistry》、《Food Chemistry》等国际刊物上发表SCI论文10多篇;参与或主持国家、省、市等各级科研项目10多项;获国家授权发明专利2件;参编专业书籍2部。
(一)发表代表性论文
[1] Wang, L., Yang, B., Du, X., & Yi, C. (2008). Optimisation of supercritical fluid extraction of flavonoids from Pueraria lobata. Food chemistry, 108(2), 737-741.(SCI)
[2] Wang, L., Yang, B., Du, X., Yang, Y., & Liu, J. (2008). Optimization of conditions for extraction of acid-soluble collagen from grass carp (Ctenopharyngodon idella) by response surface methodology. Innovative Food Science & Emerging Technologies, 9(4), 604-607. (SCI/EI)
[3] Wang, L., Yang, B., Wang, R., & Du, X. (2008). Extraction of pepsin-soluble collagen from grass carp (Ctenopharyngodon idella) skin using an artificial neural network. Food Chemistry, 111(3), 683-686.(SCI)
[4] Wang, L., Yang, B., & Du, X. (2009). Investigation of supercritical fluid extraction of puerarin from Pueraria lobata. Journal of food process engineering, 32(5), 682-691. (SCI/EI)
[5] Wang, L., Yang, B., & Du, X. (2009). Extraction of acid‐soluble collagen from grass carp (Ctenopharyngodon idella) skin. Journal of food process engineering, 32(5), 743-751. (SCI/EI)
[6] Wang, L., Yang, B., Deng, P., & Zhang, J. (2010). Rehydration and ultrasonic-assisted decolouration of dry tilapia (Oreochromis niloticus) skin. Proceedings of the Institution of Mechanical Engineers, Part B: Journal of Engineering Manufacture, 224(3), 501-506. (SCI/EI)
[7] Wang, L., Xue, C., Wang, Y., & Yang, B. (2011). Extraction of proteins with low fluoride level from Antarctic krill (Euphausia superba) and their composition analysis. Journal of agricultural and food chemistry, 59(11), 6108-6112. (SCI/EI)
[8] Wang, L., Yang, B., Yan, B., & Yao, X. (2012). Supercritical fluid extraction of astaxanthin from Haematococcus pluvialis and its antioxidant potential in sunflower oil. Innovative Food Science & Emerging Technologies, 13, 120-127.(SCI/EI)
[9] Wang, L. Z., Xue, C. H., Xue, Y., Wang, Y. M., & Li, Z. J. (2015). Optimization and evaluation of a novel technique for hydrolyzing Antarctic krill (Euphausia superba) proteins. Food and Bioproducts Processing, 94, 629-636.(SCI/EI)
[10] Wang, L., Su, L., Zhang, Y., Pan, S., Du, Y., & Zhang, J. (2017). Biochemical and Sensory Changes of Low-Salt Anchovy (Engraulis japonicus) Sauce Prepared by a Novel Technique. Journal of Aquatic Food Product Technology, 26(6), 695-705. (SCI)
[11] Wang, L., Shen, Y., Du, Y., Qiu, C., Zhang, J., & Wang, S. (2018). Recovery of Functional Ingredients from Antarctic Krill (Euphausia superba) Using an Improved Aqueous Enzymatic Extraction Method with Soybean Oil as Co-Solvent. European Journal of Lipid Science and Technology, 120(8), 1800144.(SCI)
(二)承担科研项目
1. 国家自然科学基金(编号:30972284):海参岩藻聚糖硫酸酯的可控酶解、结构分析及抗肿瘤活性研究,参加
2. 国家自然科学基金(编号:31000795):革皮氏海参中主要皂苷单体规模化制备、结构解析及吸收代谢的研究,参加
3. 江苏省产学研合作项目(编号:BY2018212):几种水产加工品关键技术的开发及应用,负责人
4. 江苏省苏北科技专项项目(编号:SZ-LYG2017017):基于高品质调理鱼片加工的技术体系集成与示范,技术负责人
5. 连云港市科技项目(编号:CXY1419):基于溶胀和超微粉碎的紫菜深加工新技术研究,负责人
(三)专利情况
1. 薛长湖, 王灵昭, 王玉明, 李兆杰, 薛勇. 一种低氟南极磷虾蛋白质基料的制备方法,专利号: ZL 200910019197.2
2. 王灵昭, 张亚勇, 王淑军, 等. 一种利用鳀鱼的调味品基料速酿方法及其产品,专利号: ZL 201410537170.3