一、个人简介

男，博士、教授、硕士生导师，海洋食品精深加工团队负责人，江苏省食品安全委员会第二届专家委员会委员，国家食品生产许可审查员，英国利兹大学访问学者。主要从事海洋食品精深加工、食品质量与安全、食品工程方面的教学、科研和社会服务工作。发表学术论文50余篇，主持或参加国家级、省级课题多项，开发工厂化产品10余个，解决企业技术和产品质量问题10余个。

E-Mail: wanglz@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

海洋食品精深加工、食品质量与安全、食品工程

三、代表性成果

1.论文

[1]Wang, L., Yang, B., Du, X., & Yi, C. (2008). Optimisation of supercritical fluid extraction of flavonoids fromPueraria lobata. Food chemistry, 108(2), 737-741.（SCI）

[2]Wang, L., Yang, B., Du, X., Yang, Y., & Liu, J. (2008). Optimization of conditions for extraction of acid-soluble collagen from grass carp (Ctenopharyngodon idella) by response surface methodology. Innovative Food Science & Emerging Technologies, 9(4), 604-607.（SCI/EI）

[3] Wang, L., Yang, B., Wang, R., & Du, X. (2008). Extraction of pepsin-soluble collagen from grass carp (Ctenopharyngodon idella) skin using an artificial neural network. Food Chemistry, 111(3), 683-686.（SCI）

[4]Wang, L., Yang, B., & Du, X. (2009). Investigation of supercritical fluid extraction of puerarin fromPueraria lobata. Journal of food process engineering, 32(5), 682-691.（SCI/EI）

[5]Wang, L., Yang, B., & Du, X. (2009). Extraction of acid‐soluble collagen from grass carp (Ctenopharyngodon idella) skin. Journal of food process engineering, 32(5), 743-751.（SCI/EI）

[6]Wang, L., Yang, B., Deng, P., & Zhang, J. (2010). Rehydration and ultrasonic-assisted decolouration of dry tilapia (Oreochromis niloticus) skin. Proceedings of the Institution of Mechanical Engineers, Part B: Journal of Engineering Manufacture, 224(3), 501-506.（SCI/EI）

[7]Wang, L., Xue, C., Wang, Y., & Yang, B. (2011). Extraction of proteins with low fluoride level from Antarctic krill (Euphausia superba) and their composition analysis. Journal of agricultural and food chemistry, 59(11), 6108-6112.（SCI/EI）

[8]Wang, L., Yang, B., Yan, B., & Yao, X. (2012). Supercritical fluid extraction of astaxanthin fromHaematococcus pluvialisand its antioxidant potential in sunflower oil. Innovative Food Science & Emerging Technologies, 13, 120-127.（SCI/EI）

[9]Wang, L. Z., Xue, C. H., Xue, Y., Wang, Y. M., & Li, Z. J. (2015). Optimization and evaluation of a novel technique for hydrolyzing Antarctic krill (Euphausia superba) proteins. Food and Bioproducts Processing, 94, 629-636.（SCI/EI）

[10]Wang, L., Su, L., Zhang, Y., Pan, S., Du, Y., & Zhang, J. (2017). Biochemical and Sensory Changes of Low-Salt Anchovy (Engraulis japonicus) Sauce Prepared by a Novel Technique. Journal of Aquatic Food Product Technology, 26(6), 695-705.（SCI）

[11]Wang, L., Shen, Y., Du, Y., Qiu, C., Zhang, J., & Wang, S. (2018). Recovery of Functional Ingredients from Antarctic Krill (Euphausia superba) Using an Improved Aqueous Enzymatic Extraction Method with Soybean Oil as Co-Solvent. European Journal of Lipid Science and Technology, 120(8), 1800144.（SCI）

[12]Lu, C., Li, Y., Yang, B., Mo, G., Zhao, Y.,Wang, L*., & Bi, S. (2025). Comparative investigation of the nutritional composition and flavor characteristics of pre-breeding diploid and triploid oysters (Crassostrea gigas) after steaming. International Journal of Gastronomy and Food Science, 40, 101167.（SCI）

[13] Lu, C., Li, Y., Mo, G., Bi, S., Li, X., Du, J., &Wang, L*. (2025). Comparative study on the flavor characteristics of diploid and triploid oysters (Crassostrea gigas) before and after breeding. Journal of Food Science, 90(4), e70189.

2.专利

[1]一种利用鳀鱼的调味品基料速酿方法及其产品（ZL 201410537170.3）

[2]一种低氟南极磷虾蛋白质基料的制备方法（ZL 200910019197.2）

3.科研项目

[1]江苏省产学研合作项目：几种水产加工品关键技术的开发及应用，2018-2019年，31万，负责

[2]江苏省苏北科技专项项目：基于高品质调理鱼片加工的技术体系集成与示范，2017-2019年，40万，技术负责

[3]江苏省苏北科技专项项目：健康风味型海苔系列产品的研发及产业化示范，2019-2021年，35万，技术负责

[4]连云港市重点研发计划（产业前瞻与关键核心技术）：低温真空油炸海洋食品加工中N-二甲基亚硝胺消减关键技术研究，2022-2024年，15万，负责