王芳

 

王芳，女，工学博士，硕士生导师，食品工程学院食品科学与工程系主任，毕业于中国农业大学。

研究方向或领域：

畜产品品质形成机理与加工技术，乳品物性学及感官感知。

现授课程：

《肉品科学与技术》《食品质量控制专题》（研）

奖励荣誉：

北京市高等教育教学成果奖二等奖（第三位）

中国商业联合会科学技术奖-全国商业科技进步奖一等奖（第四位）

主持的科研项目/课题：

(1) 鲁东大学引进人才科研启动经费资助项目, 基于结构功能和口腔加工特性的乳液微凝胶改善减脂干酪口感的机制研究, 2022-04至2026-12, 22万元, 在研, 主持

(2) 第65批中国博士后科学基金面上资助项目二等资助, TG酶对混合乳（牛乳、豆乳）奶酪品质的影响及机制探究, 2019-02至2020-10, 8万元, 结题, 主持

(3) 北京市教委科研计划项目, 大豆蛋白水解物对契达干酪品质的影响及机制探讨, 2017-01至2019-12, 15万元, 结题,主持

(4) 北京市自然科学基金青年项目, 混合乳（牛乳和豆乳）的酸酶共促凝乳形成机制研究, 2017-01至2018-12, 9万元,结题, 主持

代表性文章：

(1) Fang Wang*, Wanning Fan, Bingshou Wang, Yixuan Han, Xuemei Sun. 2023. Characterizing acidified and renneted gels with different soy milk and skim milk proportions. Food Research International, 172:113207.

(2) Fang Wang*, Wanning Fan, Shiyu Tian. 2022. Saccharomyces cerevisiae improves rennet-induced gelation of ultra-high temperature milk. Journal of Dairy Science, 105:6578-6588.

(3) Fang Wang*, Nian Liu, Kaixin Li, Tingjun Ma, Fazheng Ren, Jie Luo. 2019. Effects of enzyme-modified soybean beverage on the composition, yield, functionality and microstructure of Cheddar cheese-like products. LWT - Food Science and Technology, 116:108498.

(4) Fang Wang, Xianting Liu, Yanan Hu, Jie Luo, Xin Lv, Huiyuan Guo, Fazheng Ren*. 2014. Effect of carrageenan on the formation of rennet-induced casein micelle gels. Food Hydrocolloids, 36:212-219.

(5) Fang Wang*, Shiyu Tian, Wanning Fan, Xuemei Sun. 2023. Effect of jujube pulp on rennet-induced coagulation properties of milk with different fat contents. International Dairy Journal, 140:105593.

(6) Fang Wang*, Wanning Fan, Nian Liu, Xuemei Sun. 2022. Effect of Saccharomyces cerevisiae‐inoculated milk on the quality of cheese‐like products during storage. Journal of Food Processing and Preservation, 46:e16918.

(7) Yixuan Han, Yuting Mei, Kaixin Li, Yiqing Xu, Fang Wang*. 2019. Effect of transglutaminase on rennet-induced gelation of skim milk and soymilk mixtures. Journal of the Science of Food and Agriculture, 99:1820-1827.

(8) Kaixin Li, Jianjun Yang, Qigen Tong, Wei Zhang, Fang Wang*. 2019. Effect of enzyme modified soymilk on rennet induced gelation of skim milk. Molecules, 23:3084.

(9) Fang Wang, Wei Zhang, Fazheng Ren*. 2016. Effect of carrageenan addition on the rennet-induced gelation of skim milk. Journal of the Science of Food and Agriculture, 96:4178-4182.

(10) Fang Wang, Qigen Tong, Jie Luo, Yiqing Xu, Fazheng Ren*. 2016. Effect of carrageenan on physicochemical and functional properties of low-fat Colby cheese. Journal of Food Science, 81:E1949-E1955.