王洪霞，女，博士，副教授，硕士生导师。

Email：whx20190779@swu.edu.cn；sxcwhx@163.com

主要研究方向：

3D/4D打印个性化营养食品；绿色可降解食品包装。

基本情况：

《包装工程》、《农产品加工》青年编委，Food hydrocolloids、Food Chemistry、Carbohydrate Polymers、Additive Manufacturing等期刊审稿专家。目前以一作/通讯作者发表学术论文50余篇（SCI论文40余篇），文章主要发表在Food hydrocolloids、Food Chemistry 和Journal of Agriculture and Food chemistry等期刊上，ESI高被引7篇，热点论文1篇，参编中文书籍2篇、英文书籍1篇，授权发明专利2项。被列为全球 2%顶尖科学家（2023 年度），重庆市三区人才，中国食品科学技术学会科学技术奖一等奖（排名第四），西南大学2022和2023年度优秀教师。

教学及成果：

授课研究生和本科生课程包括《食品加工技术研究进展》、《食品创新（科研）实训》、《食品新产品开发与设计》、《包装工艺学》、《包装管理学》、《包装体验》、《产品包装创新实践》等。主持西南大学教改项目（2025.01-2026.12）。

指导研究生和本科生申请获得重庆市研究生科研创新项目和大学生创新创业训练项目等，指导学生发表学术论文多篇，指导学生参加“互联网+”等比赛并获得多类奖项，指导2020级本科生毕业论文获西南大学优秀毕业论文。

研究生招生方向：

083200食品科学与工程

095135食品加工与安全；086000生物与医药

主持科研项目：

（1）国家自然科学基金青年项目

（2）重庆市自然科学基金面上项目

（3）中央高校基本科研业务费项目

一作或通讯作者部分论文：

[1] Zhu, J., Yang, Y., Qiao, S., Dai, H., Chen, H., Fu, Y., Ma, L., Wang. H.*, Zhang, Y*. (2024). 4D printing of betanin/gelatin/nano-chitin complexes-functionalized surimi via disulfide bonds, and its applicability in dysphagia diets. Food Hydrocolloids, 152, 109891.

[2] Li, C., Zhu, J., Qiao, S., Yang, Y., Dai, H., Chen, H., Ma, L., Zhang, Y., Wang, H*. (2025). Oil-water interfacial dual-phase synergistic adsorption of capsanthin-cyanophycin in gelatin based high internal phase emulsions for multi-nozzle 3D printing. Food Hydrocolloids, 158, 110493.

[3] Shi, J., Zhu, J., Yang, Y., Qiao, S., Dai, H., Chen, H., Ma, L., Zhang, Y., Wang, H*. (2025). Lipase etching effects-induced interaction between betanin nanocomplexes and polylactic acid and its 3D printing for food packaging. Food Chemistry, 464, 141636.

[4] Zhang, J., Zhu, J., Yang, Y., Qiao, S., Ma, L., Zhang, Y., & Wang, H*. (2025). Sodium tripolyphosphate crosslinking enhancement on shikonin-loaded gelatin emulsions with high structure stability and its application in 4D printing. Food Chemistry, 484.

[5] Xu, L.; Wu, C.; Lay Yap, P.; Losic, D.; Zhu, J.; Yang, Y.; Qiao, S.; Ma, L.; Zhang, Y.*; Wang, H.*, Recent advances of silk fibroin materials: From molecular modification and matrix enhancement to possible encapsulation-related functional food applications. Food Chemistry 2024, 438.

[6] Liu, S.; Qiao, S; Zhu, J; Yang, Y; Chen, H.; Dai, H.; Zhu, H.; Yu, Y., Ma, L.; Zhang, Y.*, Wang, H.*, Enhanced barrier and antioxidant properties of gelatin films by structural-colored bioactive materials for food packaging. Food Hydrocolloids 2024, 109744.

[7] Gong, L.; Zhu, J.; Yang, Y.; Qiao, S.; Ma, L.; Wang, H.*; Zhang, Y.*, Effect of polyethylene glycol on polysaccharides: From molecular modification, composite matrixes, synergetic properties to embeddable application in food fields. Carbohydrate Polymers 2024, 327.

[8] Zhu, J.; Cheng, Y.; Ouyang, Z.; Yang, Y.; Ma, L.; Wang, H.*; Zhang, Y.*, 3D printing surimi enhanced by surface crosslinking based on dry-spraying transglutaminase, and its application in dysphagia diets. Food Hydrocolloids 2023, 140.

[9] Wang, H.; Ouyang, Z.; Cheng, Y.; Zhu, J.; Yang, Y.; Ma, L.; Dai, H.; Chen, H.; Yu, J.; Qiao, S.; Zhang, Y.*, Structure maintainability of safflomin/betanin incorporated gelatin-chitooligosaccharide complexes based high internal phase emulsions and its combinational 3D printing. Food Hydrocolloids 2023, 138.

[10] Wang, H.; Lin, X.; Zhu, J.; Yang, Y.; Qiao, S.; Jiao, B.; Ma, L.; Zhang, Y.*, Encapsulation of lutein in gelatin type A/B-chitosan systems via tunable chains and bonds from tweens: Thermal stability, rheologic property and food 2D/3D printability. Food Res. Int. 2023, 173.

[11] Wang, H.; Cheng, Y.; Zhu, J.; Ouyang, Z.; Tang, M.; Ma, L.; Zhang, Y.*, High temperature induced stable gelatin-gardenia blue system with hyperchromic effect and its food application in 2D writing/printing and 3D printing. Food Chemistry 2023, 401.

[12] Ouyang, Z.; Zhu, J.; Cheng, Y.; Chen, L.; Yang, Y.; Ma, L.; Zhu, H.; Yu, Y.; Zhang, Y.*; Wang, H.*, Triple-induced gardenia fruit extract-enriched gelatin/polysaccharides microgels for O/W emulsions, and food 3D printing. Food Bioscience 2023, 53.

[13] Wang, H.; Ouyang, Z.; Hu, L.; Cheng, Y.; Zhu, J.; Ma, L.; Zhang, Y.*, Self-assembly of gelatin and phycocyanin for stabilizing thixotropic emulsions and its effect on 3D printing. Food Chemistry 2022, 397.

[14] Wang, H.; Hu, L.; Peng, L.; Du, J.; Lan, M.; Cheng, Y.; Ma, L.; Zhang, Y.*, Dual encapsulation of beta-carotene by beta-cyclodextrin and chitosan for 3D printing application. Food Chemistry 2022, 378, 132088.

[15] Hu, L.; Ding, F.; Liu, W.; Cheng, Y.; Zhu, J.; Ma, L.; Zhang, Y.*; Wang, H.*, Effect of enzymatic-ultrasonic hydrolyzed chitooligosaccharide on rheology of gelatin incorporated yogurt and 3D printing. Food Hydrocolloids 2022, 132.

[16] Cheng, Y.; Fu, Y.; Ma, L.; Yap, P. L.; Losic, D.; Wang, H.*; Zhang, Y.*, Rheology of edible food inks from 2D/3D/4D printing, and its role in future 5D/6D printing. Food Hydrocolloids 2022, 132.

[17] Wang, H.; Hu, L.; Du, J.; Peng, L.; Ma, L.; Zhang, Y.*, Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application. Food Hydrocolloids 2021, 121, 107050.

[18] Wang, H.; Ding, F.; Ma, L.; Zhang, Y.*, Edible films from chitosan-gelatin: Physical properties and food packaging application. Food Bioscience 2021, 40.

[19] Wang, H.; Ding, F.; Ma, L.; Zhang, Y.*, Recent advances in gelatin and chitosan complex material for practical food preservation application. Int. J. Food Sci. Technol. 2021.