| 学位：博士 |
研究中心：未来食品研究开发中心 | |
研究领域：食品营养学；食品的高值化利用 | |
邮箱：wanganqi@shzu.edu.cn | |
办公电话： | |
通讯地址：新疆石河子市石河子大学食品学院 | |
职位： |
个人简介
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王安琪，石河子大学食品学院教师，主要从事食品的高值化利用，尤其是农产品的高值化技术的开发及营养学方面的研究。参与横向项目1项，参与发表SCI论文28篇，其中以第一/共同第一作者发表SCI论文5篇。
社会兼职
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科研学术工作经历与教育背景
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2024.07 -- 至今 石河子大学，食品学院，讲师
2020.09 -- 2024.06 天津科技大学，食品科学与工程专业，博士
2017.09 -- 2020.01 天津科技大学，食品工程专业，硕士
2013.09 -- 2017.07 河南科技大学，食品质量与安全专业，学士
研究方向：
1. 食品的高值化利用
2. 食品的营养学评价
科研项目
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学术论文
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1. Anqi Wang, Xuanyu Wang, Min Zhuang, Sheng Ke, Ming Ning, Peng Yu, Zhongkai Zhou. Size-dependent physicochemical property and functionality of insoluble dietary fiber derived from wheat bran. LWT, 2024, 193, 115747.
2. Anqi Wang, Tianlong Guo, Ran An, Min Zhuang, Xuanyu Wang, Sheng Ke, Zhongkai Zhou. Long-term consumption of resistant starch induced changes in gut microbiota, metabolites and energy homeostasis in a high-fat diet. Journal of Agricultural and Food Chemistry, 2023, 71, 22, 8448-8457.
3. Xuan Yao, Anqi Wang, Bo Gao, Yu Xue, Xueling Zhao, Xuanyu Wang, Rui Wang, Min Zhuang, Changqing Wei, Weidong Cheng, Jian Zhang, Padraig Strappe, Zhongkai Zhou. Impact of de-branched starch molecules and fatty acid complexes on the attenuation of ageing-induced cognitive impairment. Journal of the Science of Food and Agriculture, 2023, 103 (12), 5839-5848.
4. Anqi Wang, Changhao Xiao, Jianxian Zheng, Chuansong Ye, Zhen Dai, Qinghai Wu, Jinguang Liu, Padraig Strappe, Zhongkai Zhou. Terpenoids of Ganoderma lucidum reverse cognitive impairment through attenuating neurodegeneration via suppression of PI3K/AKT/mTOR expression in vivo model. Journal of Functional Foods, 2020, 73, 104142.
5. Anqi Wang, Min Liu, Wenting Shang, Jinguang Liu, Zhen Dai, Padraig Strappe, Zhongkai Zhou. Attenuation of metabolic syndrome in ob/ob mice model by resistant starch intervention is dose dependent, Food & Function, 2019, 10, 7940-7951.
获奖
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专利
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承担教学
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研究生培养
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