个人简介   

　　王玉栋，海南热带海洋学院食品科学与工程学院讲师，海南省自由贸易港E类人才。迄今为止，主持海南热带海洋学院校级人才科研启动项目1项，参与国家重点研发计划项目子课题、海南省重点研发计划项目2项，其他项目2项，发表SCI论文12篇。

　　教育背景   

　　2012.09-2016.07：山东农业大学，食品科学与工程学院，食品质量与安全专业，学士学位   

　　2016.09-2023.12：华中农业大学，食品科技学院，食品科学专业，博士学位   

　　工作经历   

　　2024.03-至今，海南热带海洋学院食品科学与工程学院，讲师   

　　科研项目   

　　1、校级人才科研启动项目，南海经济鱼类蛋白的高值化利用应用及特殊食品的开发 

　　文章著作   

　　SCI（12篇，独立一作7篇，共一3篇，二作2篇）   

　　1. Yudong Wang; Meiyi Chen; Yuyu Liu; Yang Hu; Juan You; Xiaobo Hu (2025). Characterization of collagen peptide-calcium chelate and its promotion of calcium absorption in vitro and in vivo, Food Bioscience，一作   

　　2. Yudong Wang; Yang Zhuang; Jingyan Zhang; Yu Chen; Hong Yang (2024). Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel, LWT, 一作   

　　3. Yudong Wang, Zhuang Y, Yan H, Lu Y, Deng X, Hu Y, Xiong S, & Hong Yang (2023). The influence of pH and monovalent/divalent cations on the structural and physicochemical properties of myofibrillar protein from silver carp. Food Chemistry, 一作   

　　4. Yudong Wang, Yan Hao, Zhuang Y, Tian Y, & Yang H. (2023). Effect of soy protein isolate, egg white protein and whey protein isolate on the flavor characteristics of silver carp (Hypophthalmichthys molitrix) surimi. LWT, 一作   

　　5. Yudong Wang, Xiaoqin Tu, Liu Shi & Hong Yang (2023). Quality characteristics of silver carp surimi gels as affected by okara. International Journal of Food Propertie. 一作   

　　6. Yudong Wang, Yuxin Tian, Jingwen Sun & Hong Yang (2023). Physicochemical properties of grass carp surimi as affected by pH and NaCl concentration during washing. International Journal of Food Properties, 一作   

　　7. Yudong Wang, Xiaoyan Wang & Hong Yang (2023). Gelation properties of silver carp (Hypophthalmichthys molitrix) surimi as affected by phenolic compounds in lotus root knot extract. International Journal of Food Properties, 一作   

　　8. Qian, Zhong, Yudong, Wang, Tian, Y., Zhuang, Y., & Hong Yang (2023). Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gel. Journal of Texture Studies, 共一   

　　9. Yuqian, Tong, Yudong, Wang, Chen, M., Zhong, Q., Zhuang, Y., Su, H. and Hong Yang (2023). Effect of high-content ultrasonically emulsified lard on the physicochemical properties of surimi gels from silver carp enhanced by microbial transglutaminase. International Journal of Food Science and Technology. 共一   

　　10. Min Chen, Yudong Wang, Yuqian Tong, Qian Zhong, Yang Zhuang & Hong Yang (2023). Physicochemical properties of surimi gel from silver carp as affected by ultrasonically emulsified vegetable oils. International Journal of Food Properties, 共一   

　　11. Yang Zhuang, Yudong Wang, & Hong Yang (2023). Characterizing digestibility of potato starch with cations by SEM, X-ray, LF-NMR, FTIR. Food Chemistry, 二作   

　　12. Yang Zhuang, Yudong Wang, & Hong Yang (2023). Effects of cation valence on swelling power, solubility, pasting, gel strength characteristics of potato starch. Food Chemistry, 二作   

　　专利   

　　一种草莓栽培装置   

　　一种胶原肽钙螯合物液体搅拌装置   

　　承担教学  

　　本科生课程：《食品酶学》《工程制图》《海洋科学概论》《海洋生物资源加工与利用》《水产品检验技术》《食品工艺学实验》       

　　人才培养   

　　目前在读本科生7人，欢迎对水产品加工、食品风味、老年食品感兴趣的同学报考我的本科生。