王洪霞

王洪霞，女，博士/副教授。

主要研究方向：

生物大分子互作调控；蛋白体系流变学与结构功能关系；绿色可降解功能包装；3D/4D打印个性化产品定制。

基本情况：

《包装工程》青年编委，Food hydrocolloids、Food Chemistry、Carbohydrate Polymers、Additive Manufacturing等期刊审稿专家。主持国家自然科学基金项目、重庆市面上基金项目等。目前以一作/通讯作者发表学术论文40余篇（SCI论文30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4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。

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(2021-2024年)：

[1] 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.

[2] 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.

[3] 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.

[4] 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.

[5] 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.

[6] 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.

[7] 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.

[8] 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.

[9] 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.

[10] 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.

[11] 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.

[12] 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.

[13] 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.

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

[15] 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.

教学及成果：

授课课程包括《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。指导本科生和研究生申请获得大学生创新创业训练项目、重庆市研究生科研创新项目等，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。

联系方式：

Email：whx20190779@swu.edu.cn

地址：重庆市北碚区天生路2号食品科学学院