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2016-10-20 13:44:26  谭超

食品质量与安全系-王桂瑛

王桂瑛,女,副教授,硕士研究生导师。主讲《食品原料学》与《功能性食品》课程,在食品科学领域围绕“肉品加工与质量控制”方向,针对云南地方鸡与云南火腿等特色资源开展研发与社会服务工作。

一、教学工作

《食品原料学》云南省一流课程负责人,主持《食品原料学》校级课程思政重点培育项目,参编国家级规划教材、国家精品在线开放课程配套教材《食品原料学》第三版。2020年,获云南农业大学教师教学创新大赛一等奖,“《食品原料学》课程线上线下混合式教学实践”获云南农业大学教学成果一等奖(排名第1)。

二、科研工作

(一)承担项目

1. 云南省人民政府食品安全委员会办公室,2018年第一批省级食品安全监管专项:云南省鸡肉中抗生素残留风险检测,2017-2018年,38.72万;主持;

2. 云南省科技厅创新引导与科技型企业培育计划乡村振兴科技专项:宣和猪健康高效生产及宣威火腿产业提质增效关键技术集成与应用,2021-202315万,主持;

3. 2018年“三区”科技人员专项,2018-2019年,2万,主持;

4. 2019年“三区”科技人员专项,2019-2020年,2万,主持;

5. 云南省科技计划项目重大科技专项:高原优质肉鸡加工技术研发集成与产业化应用(2016ZA008-4),2016-2020年,100万,参与;

6. 云南省科技计划重点研发计划国际科技合作专项:面向南亚东南亚特色畜产品精深加工技术联合研究中心(2018IA101),2018.06-2020.1250万,参与;

7. 国家自然科学基金地区科学基金项目:云南武定鸡肉中鲜味肽发掘与构效关系研究(31960511),2020-2023年,41万,参与。

(二)代表性论文

1. YuanruiYu, GuiyingWang*(通讯作者), XiaoyanYina, ChangrongGe, GuozhouLiao. Effects of different cooking methods on free fatty acid profile, water-soluble compounds and flavor compounds in Chinese Piao chicken meat. Food Research International, 2021, 140:110008.IF, 6.475

2. Xilin Ding, GuiyingWang*(通讯作者), Yingling Zou, Yaying Zhao, Changrong Ge, Guozhou Liao. Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl. Meat Science, 2021, 175:108465.IF, 5.209

3. Wen Xun, GuiyingWang*(通讯作者), Yingjun Zhang, Guozhou Liao, Changrong Ge. Analysis of flavor-related compounds in four edible wild mushroom soups. Microchemical Journal, 2020, 159: 105548.IF, 4.821

4. Shuyun Liu, GuiyingWang*(通讯作者), Zhichao Xiao, Yuehong Pu, Changrong Ge,Guozhou Liao. 1H-NMR-based water-soluble low molecular weight compound characterization and free fatty acid composition of five kinds of Yunnan dry cured hams. LWT-Food Science and Technology, 2019, 108: 174-182.IF, 4.007

5. Yuanrui Yu, GuiyingWang*(通讯作者), Yuting Luo, Yuehong Pu, Changrong Ge, Guozhou Liao. Effect of natural spices on precursor substances and volatile flavor compounds of boiled Wuding chicken during processing. Flavour and Fragrance Journal, 2020, 35:570–583.IF, 2.576

6. Zhichao Xiao, yuting Luo, GuiyingWang(并列第一作者), Changrong Ge,Guanghong Zhou, Wangang Zhang, guozhou Liao. 1H-NMR-based water-soluble low molecular weight compound characterization and fatty acid composition of boiled Wuding chicken during processing. Journal of the Science of Food and Agriculture, 2019, 99, 429-435.IF, 2.422

7. Weihang Wu, Yang Zhou, GuiyingWang(并列第一作者), Renjun Zhu, Changrong Ge, Guozhou Liao. Changes in the physicochemical properties and volatile flavor compounds of dry-cured Chinese Laowo ham during processing. Journal of Food Processing and Preservation, 2020, 44: e14593.IF, 2.190

8. Yuanrui Yu, GuiyingWang*(通讯作者), Yuehui Sun, Changrong Ge, Guozhou Liao. Changes in physicochemical parameters, free fatty acid profile and water-soluble compounds of Yunnan dry-cured beef during processing. Journal of Food Processing and Preservation, 2020, 44:e14380.IF, 2.190

9. Zhang Jingjing, GuiyingWang*(通讯作者), Yinling Zou, Yaying Zhao, Changrong Ge, Guozhou Liao. Changes in physicochemical properties and water-soluble small molecular compounds of dry-cured Xuanwei ham during processing. Journal of Food Processing and Preservation, 2021,00, e15711. IF, 2.190

10. Zhao, W. H., GuiyingWang*(通讯作者), Xun, W., Yu, Y. R., Ge, C. R. and Liao, G. Z. Characterisation of volatile flavour compounds in Chinese Chahua chicken meat using a spectroscopy-based non-targeted metabolomics approach. International Food Research Journal, 2021, 28(4).IF, 1.014

(三)授权专利

1. 一种云南特有汽锅鸡制作装置,ZL202020845867.8,排名第1

2. 一种新型火腿分割装置,ZL201821514909.9,排名第1

3. 一种牛肉剔除筋膜辅助工具,ZL201821514778.4,排名第1

4. 一种新型鸡肉肠包装盒,ZL201821515570.4,排名第1

5. 一种双频超声波辅助鸡汤炖煮装置,ZL202021897861.1,排名第1

 


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