个人简历

工作经历：

2025.01-至今 世界杯网址，教授

2022.06-2024.12 世界杯网址，副教授

2018.03-2019.03  布里斯托大学，访问学者

2014.08-2022.05  宁波大学，讲师、副教授

教育经历：

2009.09-2014.06 中国科学院大学，工学博士

主要研究领域

畜产品加工与资源功能化利用，围绕畜禽副产物高值化利用、肉制品风味与品质调控、功能配料开发与营养健康食品创制等方面开展基础应用研究。担任Food Chemistry编委，The Innovation Nutrition青年编委，中国畜产品加工研究会理事，中国营养学会营养转化医学分会委员。先后主持国家自然科学基金、“十四五”国家重点研发计划课题、宁波市攻关等项目10余项。以第一/通讯作者发表SCI论文50余篇，授权发明专利10余件，获中国轻工业联合会科技进步一等奖、中国商业联合会科技进步特等奖、宁波市科技进步奖等奖项。

主要学术成果（课题、论文、获奖、专利等）

承担的主要科研项目（限5项）：

1. 国家自然科学基金面上项目，血纤维蛋白自组装过程对凝胶特性的影响及其调控机制，2024.01-2027.12，在研，主持

2. 国家自然科学基金区域联合重点项目子课题，物理场调控浙东白鹅肉食用品质的机理研究，2025.01-2028.12，在研，主持

3. 国家自然科学基金青年项目，2017.01-2019.12，20万，已结题，主持

4. 国家重点研发计划子课题，动物源新型矿物类营养素及功能因子的功能评价， 2023.12-2027.12，在研，主持

5. 国家重点研发计划子课题，畜禽类传统烹饪菜肴多维品质解析与评价，2023.12-2027.11，在研，主持

发表的代表性论文（限10篇）：

1. Xuening Chen, Juanjuan Du, Jiajing Pan, Shuai Zhuang , Yuemei Zhang, Wendi Teng, Jinpeng Wang, YingWang*, Jinxuan Cao, Yeast application for reduction of ochratoxin A in foods: Mechanistic insights into control strategies, enhancement efficacy, and commercial potential. Trends in Food Science & Technology, 170, 2026: 105565.

2. Jiani Lu, Zhongqiang Wang, Jinxuan Cao, Jinpeng Wang, Yuemei Zhang, Wendi Teng, Ying Wang*. Comparative study on Acetobacter-mediated calcium release and speciation from diverse animal-derived calcium powders: eggshell, oyster, chicken bone, and beef bone. Food Chemistry, 496(3), 2025: 146829.

3. Wenfang Dai, Aiyue Xiang, Daodong Pan, Qiang Xia, Yangying Sun , Ying Wang*, Wei Wang, Jinxuan Cao, Changyu Zhou*. Insights into the identification of bitter peptides from Jinhua ham and its taste mechanism by molecular docking and transcriptomics analysis. Food Research International. 2024, 21:114534.

4. Yuemei Zhang, Genpeng Bai, Jinpeng Wang, Wendi Teng, Laixue Ni, Wei Wang, Jinxuan Cao, Ying Wang*, Insights into interaction mechanism between fibrinogen hydrolyzed peptides and myosin during gelation by molecular docking and molecular dynamic simulation, Food Chemistry, 2025, 472, 142900.

5. Chong Chen, Shuqi Wu, Ying Wang*, Jinxuan Cao, Liangfei Tian*. Reversible modulation of protocell volume via collective response of functional protein in its membrane. Journal of Colloid and Interface Science. 2023(651): 182-190.

6. Ying Wang , Jiayu Jian, Baoguo Sun, Yunlong Wei, Daodong Pan, Jinxuan Cao*, Yizhong Shen*, Engineering of onsite point-of-care testing of Fe3+ with visual ratiometric fluorescent signals of copper nanoclusters-driven portable smartphone, Sensors and Actuators B: Chemical, 2022, 370，132413.

7. Ying Wang, Jiang YaTing, Cao JinXuan, Chen YinJi, Sun Yang-Ying, Zeng XiaoQun, Pan DaoDong, Ou ChangRong, Gan Ning, Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production, Food Chemistry, 2016, 190: 33-40.

8. Ying Wang, Yang Yang, Daodong Pan, Jun He, Jinxuan Cao*, Hongfei Wang, Per Ertbjerg*. Metabolite profile based on 1H NMR of broiler chicken breasts affected by wooden breast myodegeneration. Food chemistry. 2020, 310:125852.

9. Luo Yani, Jinxuan Cao, Jinpeng Wang, Yuemei Zhang, Wendi Teng, and Ying Wang. The influence of sodium tripolyphosphate, chlorogenic acid and sodium alginate on the structure and properties of fibrin gel. International Journal of Biological Macromolecule, 2025, 317: 144767.

10. Juanjuan Du, Jinxuan Cao , Changyu Zhou*, Daodong Pan, Fang Geng, Ying Wang*. Insight into the mechanism of myosin-fibrin gelation induced by non-disulfide covalent cross-linking. Food Research International. 2022, 156:111168.