王莉

2014.3-2015.3，功能食品及食品功能因子的評價，美國康奈爾大學，訪問學者

2004.9-2009.6，糧食、油脂及植物蛋白工程，江南大學，碩博連讀

2000.9-2004.6，食品科學與工程，南京農業大學，學士

1．穀物健康食品研發。

2．穀物功能因子、生物大分子的功能評價及作用機制研究。

3．穀物副產物高值化研究及應用。

4．米制品保鮮、品質評價及精深加工。 ^[2] 

主持國家自然科學基金項目、國家“十三五”、“十二五”、863計劃、農業部公益性行業等國家及省部級以上項目12項，橫向課題8項；

以第一作者和通訊作者發表SCI等論文58篇，申請和授權專利26項；

在教學方面，擔任“食品添加劑”、“功能性食品”及“食品分析實驗”的本科生教學工作以及“食品風味化學”的研究生教學工作。 ^[2] 

1.國家自然基金面上項目“分子自組裝策略的麥胚蛋白-金屬離子絡合機制研究”（31471616）2015-2018主持

2.國家自然基金青年項目“基於離子液體的米糠多糖RBP-Ⅱ活性修飾及抗腫瘤機理的研究”（31101383），2012-2014主持

3.江蘇省自然科學基金面上項目“電子束對大米蛋白解聚和定向重聚的機制研究”（BK20171137），2017-2020主持

4.國家糧食局青年拔尖人才項目,2017-2018主持

5.國家重點研發計劃子課題“糙米米線保鮮關鍵技術與應用”（2017YFD0401104-02），2017-2020主持

6.農業部技術示範項目“碎米高效利用關鍵技術裝備集成與示範”（16162130106232003）2016主持

7.國家糧食局糧食公益性行業科研專項課題“糧食產後損失浪費調查評估模型技術研發與信息平台建設”（201513004）2015-2017主持

8.國家863計劃課題“稻米活性蛋白製備關鍵技術研究與開發”（2013AA102206-4）2013-2017主持

9.國家科技支撐計劃課題“方便米飯關鍵技術研究五”（2012BAD37B02-5）2012-2015主持

10.國家科技支撐計劃課題“商品米品質提升與高效利用關鍵技術研究與示範”（2012BAD34B02）2011-2014主持

11.重大自主科研“秸稈飼糧化生物可及性屏障破解機理研究”（JUSRP51302A）2013-2015主持

12.農業部公益性行業項目“稻米加工特性研究與品質評價技術”（200903043-02）2009-2013主持

13.無錫瑞寶科技有限公司橫向課題“全穀物營養米產業化技術研究”2016-2017主持

14.法國羅蓋特有限公司橫向課題“植物蛋白資源數據庫”2016-2018主持

15.江蘇農墾農業發展股份有限公司橫向課題“稻米精深加工產業化示範”2018-2022主持

16.江蘇水軍實業發展有限公司橫向課題“水軍糯米鍋巴保質增效的研究”2018-2019主持 ^[2] 

1.Wang L,Li T,Chen Z,et al.Effect of electron beam irradiation on the functional properties and antioxidant activity of wheat germ protein hydrolysates[J].Innovative Food Science&Emerging Technologies,2018.

2.Wang L,Zhang C,Chen Z,et al.Effect of annealing on the physico-chemical properties of rice starch and the quality of rice noodles[J].Journal of Cereal Science,2018.

3.Wang L,Wu J,Chen Z,et al.Dynamic High-Pressure Microfluidization Treatment of Rice Bran:Effect on Pb(II)Ions Adsorption In Vitro[J].Journal of food science,2018,83:1980-1989.

4.Wang L,Ding Y,Zhang X,et al.Isolation of a novel calcium-binding peptide from wheat germ protein hydrolysates and the prediction for its mechanism of combination[J].Food Chemistry,2018,239:416-426.

5.Wang L,Ding Y,Zhang X,et al.Effect of electron beam on the functional properties and structure of defatted wheat germ proteins[J].Journal of Food Engineering,2017,202:9-17.

6.Wang L,Zhang X,Liu F,et al.Study of the functional properties and anti-oxidant activity of pea protein irradiated by electron beam[J].Innovative Food Science&Emerging Technologies,2017,41:124-129.

7.Wang L,Wang Y,Shao H,et al.In vivo toxicity assessment of deoxynivalenol-contaminated wheat after ozone degradation[J].Food Additives&Contaminants Part A Chemistry Analysis Control Exposure&Risk Assessment,2017,34(1):103-112.

8.Wang L,Li Y,Zhu L,et al.Antitumor activities and immunomodulatory of rice bran polysaccharides and its sulfates in vitro[J].International Journal of Biological Macromolecules,2016,88:424-432.

9.Wang L,Luo Y,Luo X,et al.Effect of deoxynivalenol detoxification by ozone treatment in wheat grains[J].Food Control,2016,66:137-144.

10.Wang L,Shao H,Luo X,et al.Effect of Ozone Treatment on Deoxynivalenol and Wheat Quality[J].Plos One,2016,11(1):1-13.

11.Wang L,Mckeith A G,Shen C,et al.Effect of Hops Beta Acids on the Survival of Unstressed-or Acid-Stress-Adapted-Listeria Monocytogenes and on the Quality Sensory Attributes of Commercially Cured Ham Slices[J].Journal of Food Science,2016,81(2):445-453.

12.Wang L,Guo J,Wang R,et al.Studies on Quality of Potato Flour Blends with Rice Flour for Making Extruded Noodles[J].Cereal Chemistry,2016,93(6):593-598.

13.Wang L,Shen C.Survival of Unstressed and Acid-,Cold-,and Starvation-Stress-AdaptedListeria monocytogenesin Ham Extract with Hops Beta Acids and Consumer Acceptability of HBA on Ready-to-Eat Ham[J].Biomed Research International,2015(50):1-9.

14.Wang L,Li X,et al.Effect of additives on flavonoids,D-chiro-Inositol and trypsin inhibitor during the germination of tartary buckwheat seeds[J].Journal of Cereal Science.2013,58(1):348-354

15.Wang L,Chen Z et al.Sulfation modification of the polysaccharides obtained from defatted rice bran and their antitumor activities[J].International Journal of Biological Macromolecules.2009,44(2):211-214

16.Wang L,Chen Z et al.Characterization and anti-tumor activities of Sulfated polysaccharide SRBPS2a obtained from defatted rice bran[J].International Journal of Biological Macromolecules 2009,45(4):427-431

17.Wang L,Chen Z et al.Purification and identification of a novel heteropolysaccharide RBPS2a with anti-complementary activity from defatted rice bran[J].Food Chemistry.2008,110(1):150-155

18.Zheng L1,Wang L1,et al.Essential oil compositiom from the seeds of Dalbergia odorifera T.Chen grown in Hainan,China[J].Journal of Food,Agriculture&Environment.2011,9(3):26-28.

19.Zheng L1,Wang L1,et al.Antioxidant activities of seed extracts from Dalbergia odorifera T.Chen[J].African Journal of Biotechnology.2011,10(55):11658-11667

20.Zheng L1,Wang L1,et al.Physicochemical Properties,Chemical Composition and Antioxidant Activity of Dalbergia odorifera T.Chen Seed Oil[J].Journal of the American Oil Chemists'Society 2011,89(5):883-890

21.Chen C,Wang L*,et al.Phenolic contents,cellular antioxidant activity and antiproliferative capacity of different varieties of oats[J].Food Chemistry,2018,239:260-267.

22.Chen C,Wang L*,et al.Ultrasound-assisted extraction from defatted oat(Avena sativa L.)bran to simultaneously enhance phenolic compounds andβ-glucan contents:compositional and kinetic studies[J].Journal of Food Engineering,2018,222,1-10.

23.Zhang X,Wang L*,Liu F,et al.Protective effects of rice dreg protein hydrolysates against hydrogen peroxide-induced oxidative stress in HepG-2 cells[J].Food&function,2016,7:1429-1437.

24.Zhang X,Wang L*,et al.Influence of ultrasonic enzyme treatment on the cooking and eating quality of brown rice[J].Journal of Cereal Science.2015,63:140-160.

25.Li C,Wang L*,Chen Z,et al.Ozonolysis pretreatment of maize stover:The interactive effect of sample particle size and moisture on ozonolysis process[J].Bioresource Technology,2015,183:240.

1.丁媛媛,王莉*,張新霞,王韌,羅小虎,李亞男,李永富,李娟,陳正行.麥胚多肽-鈣螯合物製備工藝優化及其結構表徵[J].食品科學,2017,38(10):215-221

2.吳珏，王莉*，陳正行.米糠不溶性膳食纖維的提取及吸附鉛離子探究[J].中國食品學報,2018.

3.王莉,羅穎鵬,羅小虎,王韌,李永富,李亞男,邵慧麗,陳正行.臭氧降解污染小麥中嘔吐毒素的效果及降解產物推測[J].食品科學,2016,37(18):164-170.

4.王莉,張新霞,楊曉娜,王韌,陳正行.方便米飯原料適應性的因子、聚類分析研究[J].食品工業科技,2015,36(03):109-115.

5.王莉,朱麗丹,盛慧明,陳正行.硫酸酯化米糠多糖結構分析及其抗腫瘤活性研究[J].食品與發酵工業,2011,37(03):18-22.

6.王莉,張子騰,趙鑫,朱麗丹,楊冰,牛猛,陳正行.方便米飯加工工藝及生產原料適應性研究[J].農產品加工(創新版),2010(12):58-61.

7.王莉,張遠,朱麗丹,趙鑫,陳正行.硫酸酯化修飾米糠多糖的研究[J].食品工業科技,2010,31(10):243-246.

8.王莉,朱麗丹,龐菲,陳正行.不同溶劑萃取脱脂米糠中抗氧化因子的研究[J].食品與發酵工業,2010,36(09):20-23.

9.王莉,陳正行.米糠多糖硫酸酯化工藝的研究[J].糧食加工,2010,35(02):66-69.

10.王莉.米糠多糖及其硫酸酯的結構、抗腫瘤活性的研究[D].江南大學,2009.

11.王莉,錢海峯.添加小米及大豆混合發酵酸奶研究[J].糧食與油脂,2007(07):22-23.

12.王莉,陳正行,張瀟豔.微波輔助提取米糠多糖的工藝[J].江蘇大學學報(自然科學版),2007(03):193-196.

13.王莉,陳正行,張兵.不同方法提取米糠多糖工藝的優化研究[J].食品科學,2007(04):112-116.

14.羅穎鵬,陳正行,王韌,羅小虎,李永富,李亞男,邵慧麗,王莉*.固相萃取柱淨化-高效液相色譜法測定小麥中脱氧雪腐鐮刀菌烯醇[J].食品科學,2015,36(20):222-225.

15.趙鑫,張子騰,朱麗丹,楊冰,牛猛,陳正行,王莉*.不同品種米糠營養成分含量的相關性分析及米糠與稻米成分的聚類分析[J].食品工業科技,2012,33(01):52-55.

1.全國糧食行業青年拔尖人才，2016年

2.農產品加工業十佳傑出青年科技人才，2017年

3. 教育部科技進步一等獎（第6完成人）：植物源蛋白質功能化定向改造與高值化應用關鍵技術及產業化示範，2012年

4. 中國商業聯合會科技進步二等獎（第3完成人）：水稻小麥產後精深加工和高效利用關鍵技術與推廣應用，2012年

5. 中國輕工業聯合會科技進步獎二等獎（第3完成人）：米粉專用粉與江西傳統鮮濕米線的工業生產關鍵技術與產業化應用，2016年 ^[2]