一、个人简介
王红丽，女，博士，硕士生导师，入选江苏省“双创计划”科技副总。主持连云港市科技计划项目重点研发计划1项、校青年基金科研项目1项、校企合作横向项目1项，参与国家重点研发计划、国家自然科学基金面上项目及多项企业横向项目。以第一作者或通讯作者在《Food Chemistry》《Journal of Food Composition and Analysis》《Journal of the Science of Food and Agriculture》等期刊发表学术论文十余篇，其中包含3篇JCR一区论文；申请发明专利6件。担任《Food and Bioprocess Technology》《European Food Research and Technology》《Journal of Food Measurement and Characterization》等期刊审稿人。指导学生获得江苏省“现代生物技术”学术创新论坛二等奖、江苏省研究生食品健康、安全及智能制造大赛优秀奖、研究生国家奖学金、校级优秀毕业论文等奖项。
E-Mail: hlwang@jou.edu.cn
通讯地址:江苏连云港市苍梧路59号江苏海洋大学海洋食品与生物工程学院
二、研究方向
水产食品品质评价、控制及风味形成机理、食品营养和风味分析
三、代表性成果
1.论文
[1]Wang H, Bai B, Wang Y, et al. Current trends and perspectives on the color of fish during low-temperature preservation: A focus on evaluation methods, discoloration mechanism, and protection methods. Food Chemistry, 2025, 474: 143199.
[2] Huang S, Liu Y,Wang H*,et al.Vacuum packaging with PA/PE reduce the microbial level and physicochemical index losses of hawthorn (Crataegus pinnatifida Bunge) sticks during storage. Food Science and Biotechnology, 2025, 34(14):3251-3260.
[3]Wang H,Wang Y, Xu K, et al. Changes in water-soluble taste compounds of tilapia (Oreochromis niloticus) fillets subjected to different thawing methods during long-term frozen storage. Journal of the Science of Food and Agriculture, 2024, 104(12): 1.
[4]Wang H,Wang Y, Xu K, et al. Effect of different postmortem chilling times and frozen storage periods on microstructure and protein properties of tilapia (Oreochromis niloticus) fillets. Journal of Food Measurement and Characterization, 2024, 18(8): 6886-6899.
[5]Wang H,Shi W, Wang X. Differential proteomic analysis of frozen tilapia (Oreochromis niloticus) fillets with quality characteristics by a tandem mass tag (TMT)-based strategy. Journal of Food Composition and Analysis, 2023, 116: 105073.
[6]Wang H, Zheng Y, Shi W, et al. Comparison of Arrhenius model and artificial neuronal network for predicting quality changes of frozen tilapia (Oreochromis niloticus). Food Chemistry, 2022, 372: 131268.
[7]Wang H, Shi W, Wang X. Effects of different thawing methods on microstructure and the biochemical properties of tilapia (Oreochromis niloticus) fillets during frozen storage. International Journal of Food Science & Technology, 2022, 57: 224-234.
[8]Wang H, Shi W, Wang X. Establishment of quality evaluation method for frozen tilapia (Oreochromis niloticus) fillets stored at different temperatures based on fractal dimension. Journal of Food Processing and Preservation. 2022, 46(4): e16421.
[9]Wang H, Zhang J, Wang X, et al. Characteristic volatile compounds in different parts of grass carp by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry. International Journal of Food Properties., 2020, 23(1): 777-796.
[10]Wang H, Chen X, Zhang J,et al. Postmortem changes in the freshness and volatile compounds of grass carp (Ctenopharyngodon idella). Journal of Food Measurement and Characterization, 2020, 14(1): 1-13.
[11]Wang H, Zhang J, Zhu Y, et al. Volatile components present in different parts of grass carp. Journal of Food Biochemistry, 2018, 42(6): 12668.
[12]Wang H, Zhang J, Zhu Y, et al. Study on changes in the quality of grass carp in the process of postmortem. Journal of Food Biochemistry, 2018, 42(6): 12683.
[13]王红丽,王锡昌,施文正,等.水产品贮运过程中货架期预测的研究进展.食品科学, 2021, 42(15): 261-268.
[14]王红丽,施文正,邱伟强,王锡昌.草鱼死后常温贮藏过程中的品质变化.渔业科学进展, 2018, 39(06): 97-105.
2.专利
[1]王红丽,王锡昌,史羽瑶.一种用于冷冻罗非鱼片品质的预测方法.申请号：202111172515.6
[2]施文正,王红丽,张花,吴薇,施叶楠,方林,汪之和.一种鱿鱼虾仁菜肴制品的制备方法.申请号: 201711192577.7
[3]施文正,张花,王红丽,丁亚涛,方兵,王林林,汪之和.一种香辣鱼肉菜肴制品的制备方法.申请号: 201711192591.7
[4]施文正,秦佳颖,史珊珊,王红丽,杨文仙,宋洁.一种即食香菇酱蟹食品及其制备方法.申请号: 201910299861.7
[5]施文正,史珊珊,秦佳颖,陈实,宋洁,王红丽,杨文仙,吴涵,汪之和,王锡昌.一种鱼蟹混合肉松的制备方法.申请号: 201910300692.4
[6]施文正,史珊珊,杨文仙,秦佳颖,宋洁,王红丽,陈实,屠璐丹,汪之和,王锡昌.一种蟹香味的高钙鱼肉松及其制备方法.申请号: 201910300681.6
3.获奖
[1]指导研究生荣获2022年江苏省“现代生物技术”学术创新论坛二等奖。
[2]指导研究生杨杰荣获2022年江苏省研究生食品健康、安全及智能制造大赛优秀奖。
[3]指导2023级研究生于2024年获研究生国家奖学金。
[4]指导2021级本科生于2025年获校级优秀毕业论文。
