王敬敬
學(xué)歷學(xué)位 博士
政治面貌：中共黨員
導(dǎo)師類別：食品與營(yíng)養(yǎng),、食品工程碩導(dǎo)
電子郵箱 jjwang@fosu.edu.cn; w_j2010@126.com
學(xué)習(xí)與工作經(jīng)歷
2024.06-至今：佛山大學(xué),，食品科學(xué)與工程學(xué)院,，教師
2021.11-至今：廣東省食品智能制造重點(diǎn)實(shí)驗(yàn)室,，成員,；
2021.10-至今：全國(guó)名特優(yōu)新農(nóng)產(chǎn)品全程質(zhì)量控制技術(shù)中心,，成員,；
2021.10-至今：全國(guó)農(nóng)產(chǎn)品質(zhì)量安全與營(yíng)養(yǎng)健康科普基地,，成員,；
2021.10-至今：佛山市現(xiàn)代農(nóng)業(yè)研究中心,，技術(shù)負(fù)責(zé)人；
2020.05-至2024.06：佛山科學(xué)技術(shù)學(xué)院,，食品科學(xué)與工程學(xué)院,，教師；
2019.01-2020.04：上海市高峰高原學(xué)科創(chuàng)新團(tuán)隊(duì),，成員,；
2018.09-2020.04：上海海洋大學(xué)食品質(zhì)量安全風(fēng)險(xiǎn)評(píng)估團(tuán)隊(duì)，骨干成員,；
2018.08-2020.04：上海海洋大學(xué)食品學(xué)院,，教師；
2016.09-2017.09：阿爾伯塔大學(xué),，食品科學(xué)專業(yè)聯(lián)合培養(yǎng)博士,；
2014.08-2018.06：華南理工大學(xué)，食品科學(xué)專業(yè)博士,；
2011.09-2014.06：上海海洋大學(xué),，食品科學(xué)專業(yè)碩士研究生；
2007.09-2011.06：湖南吉首大學(xué)，食品科學(xué)專業(yè)本科生,。
研究方向
（1）食品生物性危害物（細(xì)菌,、真菌、生物被膜）的高效防控與風(fēng)險(xiǎn)評(píng)估,；
（2）食品蛋白質(zhì)的構(gòu)效關(guān)系與高質(zhì)化利用,；
（3）海產(chǎn)品抗凍蛋白的開(kāi)發(fā)及應(yīng)用。
獲獎(jiǎng)及榮譽(yù)
2024年擔(dān)任SCI期刊《Food Microbiology》期刊編委
2024年擔(dān)任SCI期刊《Frontiers in Cellular and Infection Microbiology》期刊評(píng)審編輯
2023年佛山科學(xué)技術(shù)學(xué)院嶺南學(xué)者
2021年中國(guó)化學(xué)會(huì)農(nóng)業(yè)化學(xué)專業(yè)委員會(huì)青年工作委員會(huì)委員
2020年上海市自然科學(xué)二等獎(jiǎng)（排名第二）
2020年中國(guó)食品科學(xué)技術(shù)學(xué)會(huì)技術(shù)進(jìn)步獎(jiǎng)二等獎(jiǎng)（排名第三）
2019年上海海洋大學(xué)自然科學(xué)獎(jiǎng)二等獎(jiǎng)（排名第二）
2016-2018年華南理工大學(xué)春季優(yōu)秀博士學(xué)位論文創(chuàng)新基金
2014年華南理工大學(xué)優(yōu)秀研究生新生獎(jiǎng)學(xué)金,；
2013年研究生國(guó)家獎(jiǎng)學(xué)金
教學(xué)工作
講授：食品分析（本科生）,、食品分析實(shí)驗(yàn)（本科生）、食品感官評(píng)定（本科生）,、現(xiàn)代食品生物工程（研究生）,、科技論文寫作（研究生）等課程。
教學(xué)及科研項(xiàng)目
（1）廣東省普通高校重點(diǎn)領(lǐng)域?qū)ｍ?xiàng)項(xiàng)目“殺菌因子強(qiáng)化型光動(dòng)力體系的構(gòu)建及抑制禾谷鐮刀菌產(chǎn)毒的機(jī)理”,，2024.10-2027.10,，主持
（2）廣東省自然科學(xué)基金面上項(xiàng)目“L-精氨酸耦合姜黃素光動(dòng)力高效清除副溶血性弧菌生物被膜的機(jī)制”，2024.01-2026.12,，主持
（3）廣東省基礎(chǔ)與應(yīng)用基礎(chǔ)聯(lián)合基金地區(qū)培育項(xiàng)目“發(fā)酵貴州酸肉中本土優(yōu)勢(shì)微生物調(diào)控特征風(fēng)味物質(zhì)形成的作用機(jī)制”,，2023.11-2026.10，主持,。
（4）國(guó)家自然科學(xué)基金青年科學(xué)基金項(xiàng)目“SBEW耦合姜黃素光動(dòng)力清除副溶血性弧菌生物被膜EPS基質(zhì)的機(jī)理”,，2022.01-2024.12，主持,。
（5）廣東省基礎(chǔ)與應(yīng)用基礎(chǔ)青年科學(xué)基金“姜黃素介導(dǎo)藍(lán)色LED光動(dòng)力技術(shù)清除混合生物被膜的條件構(gòu)建及作用機(jī)制”,，2020.10-2023.09，主持,。
（6）佛山科學(xué)技術(shù)學(xué)院高層次人才科研啟動(dòng)項(xiàng)目,，2021.01-2023.12，主持,。
（7）佛山市現(xiàn)代農(nóng)業(yè)研究中心項(xiàng)目,，2021.11-2022.11，技術(shù)負(fù)責(zé)人,。
（8）上海高校青年教師培養(yǎng)資助計(jì)劃,，2020.01-2022.01，主持,。
（9）上海海洋大學(xué)科技發(fā)展專項(xiàng)基金項(xiàng)目,，2019.01-2021.01，主持,。
（10）上海市食品科學(xué)與工程高原學(xué)科中青年人才培育項(xiàng)目,，2019.05-2019.12,，主持。
（11）上海海洋大學(xué)博士科研啟動(dòng)經(jīng)費(fèi),，2019.01-2021.01,，主持。
（12）國(guó)家重點(diǎn)研發(fā)計(jì)劃政府間國(guó)際科技創(chuàng)新合作項(xiàng)目“使用創(chuàng)新環(huán)境友好的方法檢測(cè),、控制和減少食品和飼料中的真菌毒素”,，2023.04-2026.03，參與,。
（13）佛山科學(xué)技術(shù)學(xué)院學(xué)科團(tuán)隊(duì)建設(shè)項(xiàng)目,，2021.05-2024.04，參與,。
（14）“十三五”國(guó)家重點(diǎn)研發(fā)計(jì)劃課題“光動(dòng)力殺菌關(guān)鍵技術(shù)與裝備開(kāi)發(fā)及應(yīng)用”,，2018.12-2021.12，參與,。
（15）國(guó)家自然科學(xué)基金面上項(xiàng)目“水產(chǎn)品中副溶血性弧菌耐藥膜脂蛋白轉(zhuǎn)運(yùn)系統(tǒng)Lol關(guān)鍵結(jié)構(gòu)解析及其風(fēng)險(xiǎn)評(píng)估”，2020.01-2023.01,，參與,。
（16）上海市科技創(chuàng)新行動(dòng)計(jì)劃項(xiàng)目“基于功能化介孔二氧化鈦的石英晶體微天平氣體傳感器快速無(wú)損檢測(cè)食源性致病菌”，2019.07-2022.06,，參與,。
（17）上海市農(nóng)委科技攻關(guān)項(xiàng)目“基于功能化紙基微流控芯片的地產(chǎn)特色蔬菜農(nóng)藥殘留的殘留的快速評(píng)價(jià)一體化智能裝備研發(fā)”，2019.05-2022.04,，參與,。
（18）國(guó)家自然科學(xué)基金面上項(xiàng)目“小麥內(nèi)質(zhì)網(wǎng)氧化還原酶的分子改造及其改善面粉加工品質(zhì)的研究”，2018.01-2021.12,，參與,。
（19）國(guó)家自然科學(xué)基金面上項(xiàng)目“高分子量麥谷蛋白亞基立體結(jié)構(gòu)與面粉加工品質(zhì)的關(guān)系”，2012.01-2015.12,，主要完成人,。
（20）上海市食品安全風(fēng)險(xiǎn)評(píng)估項(xiàng)目“海產(chǎn)品中副溶血性弧菌污染的定量風(fēng)險(xiǎn)評(píng)估”，主要完成人,。
代表性文章
(1) Qiaohui Zeng, Di Hu, Yufeng Li, Ping Qi, Lu Chen, Ronghan Wang, Yong Zhao, Jing Jing Wang*. Conjugates of glycosylated antarctic krill proteins and curcumin: Maintaining the storage quality of salmon fillets coupling with photodynamic inactivation. Food Hydrocolloids, 2024, 155: 110191. (影響因子10.7)
(2) Jing Jing Wang, Tiantian He, Huihui Li, Hao Dong, Yang Liu, Qiaohui Zeng, Yong Zhao. Enhancement of riboflavin-mediated photodynamic inactivation against Salmonella on tuna fillets coupled with slightly basic electrolyzed water. Food Control, 2024, 162: 110441. (影響因子6.0)
(3) Lu Chen, Yong Zhao*, Qiandai Shi, Yu Du, Qiaohui Zeng, Haiquan Liu, Zhaohuan Zhang, Huaming Zheng, Jing Jing Wang* (2024). Preservation effects of photodynamic inactivation-mediated antibacterial film on storage quality of salmon fillets: Insights into protein quality. Food Chemistry, 444: 138685. (影響因子8.8)
(4) Jing Jing Wang*, Tiantian He, Lu Chen, Guizhi Xu, Shuliang Dong, Yong Zhao, Huaming Zheng, Yang Liu, Qiaohui Zeng* (2024). Antibacterial efficiency of the curcumin-mediated photodynamic inactivation coupled with L-arginine against Vibrio parahaemolyticus and its application on shrimp. International Journal of Food Microbiology, 411: 110539. (影響因子5.9)
(5) Lu Chen, Yong Zhao*, Weiliang Wu, Qiaohui Zeng, Jing Jing Wang* (2023). New Trends in the Development of Photodynamic Inactivation against Planktonic Microorganisms and Their Biofilms in Food System. Comprehensive Reviews in Food Science and Food Safety, 22(5), 3814-3846. (影響因子14.3)
(6) Zhiyun Peng, Guangcheng Wang, Jing Jing Wang*, Yong Zhao* (2023). Anti-browning and antibacterial dual functions of novel hydroxypyranone-thiosemicarbazone derivatives as shrimp preservative agents: Synthesis, bio-evaluation, mechanism, and application. Food Chemistry, 419: 136106. (影響因子8.8)
(7) Qiao-Hui Zeng, Di Hu, Rong-Han Wang, Yufeng Li, Yuhui Wen, Hongdong Xiao, Yong Zhao, Jing Jing Wang* (2023). Curcumin-loaded emulsions stabilized by the succinylated Antarctic krill proteins: Establishment of photodynamic inactivation to preserve salmon. LWT-Food Science and Technology, 178:114613. (影響因子6.0)
(8) Lu Chen, Qiandai Shi, Qingfeng Dong, Yu Du, Zhiyun Peng, Qiaohui Zeng, Zihao Lin, Jieer Qiu, Yong Zhao*, Jing Jing Wang* (2023). Covalent Grafting of 5?Aminolevulinic Acid onto Polylactic Acid Films and Their Photodynamic Potency in Preserving Salmon. Journal of Agricultural and Food Chemistry, 2023, 71(1): 905–919. (影響因子6.0)
(9) Zhiyun Peng, Guangcheng Wang, Yan He, Jing Jing Wang*, Yong Zhao* (2023). Tyrosinase inhibitory mechanism and anti-browning properties of novel kojic acid derivatives bearing aromatic aldehyde moiety. Current Research in Food Science, 6: 100421. (影響因子6.3)
(10) Yufeng Li, Jinsong Wang, Xiping Zhu, Lijun Tan, Dan Xie, Wenjing Xu, Yunlei Gui, Yong Zhao, Jing Jing Wang* (2022). Basic Electrolyzed Water Coupled with Ultrasonic Treatment Improves the Functional Properties and Digestibility of Antarctic Krill Proteins. Food Research International, 162: 112201. (影響因子8.1)
(11) Huaming Zheng, Jun Mei, Fangjun Liu, Long Chen, Fuming Li, Qiaohui Zeng, Jing Jing Wang* (2022). Preparation and characterization of carvacrol essential oil-loaded halloysite nanotubes and their application in antibacterial packaging. Food Packaging and Shelf Life, 34, 100972. (影響因子8.0)
(12) Yufeng Li, Lijun Tan, Fanyu Liu, Mengyu Li, Siying Zeng, Yunlei Gui, Yong Zhao, Jing Jing Wang* (2023). Effects of soluble Antarctic krill protein-curcumin complex combined with photodynamic inactivation on the storage quality of shrimp. Food Chemistry, 403, 134388. (影響因子8.8)
(13) Huaming Zheng, Jiangli Wang, Yiqiang Zhang, Quanwei Xv, Qiaohui Zeng, Jing Jing Wang* (2022). Preparation and Characterization of Carvacrol-Loaded Caseinate/Zein-Composite Nanoparticles Using the Anti-Solvent Precipitation Method. Nanomaterials, 12, 2189. (影響因子5.719)
(14) Yufeng Li, Zhiyun Peng, Lijun Tan, Yongheng Zhu, Cheng Zhao, Qiao-Hui Zeng, Guang Liu, Jing Jing Wang*, Yong Zhao* (2022). Structural and functional properties of soluble Antarctic krill proteins covalently modified by rutin. Food Chemistry, 379, 132159. (影響因子8.8)
(15) Zhiyun Peng, Yufeng Li, Lijun Tan, Lu Chen, Qiandai Shi, Qiao-Hui Zeng, Haiquan Liu, Jing Jing Wang*, Yong Zhao* (2022). Anti-tyrosinase, antioxidant and antibacterial activities of gallic acid-benzylidenehydrazine hybrids and their application in preservation of fresh-cut apples and shrimps. Food Chemistry, 378, 132127. (影響因子8.8)
(16) Lijun Tan, Yong Zhao, Yufeng Li, Zhiyun Peng, Tiantian He, Yang Liu, Qiaohui Zeng, Jing Jing Wang* (2022). Potent eradication of mixed-species biofilms using photodynamic inactivation coupled with slightly alkaline electrolyzed water. LWT-Food Science and Technology, 155, 112958. (影響因子6.0)
(17) Qiandai Shi, Jing Jing Wang*, Lu Chen, Zhiyun Peng, Qiao-Hui Zeng, Yongheng Zhu, Yong Zhao* (2022). Fenton reaction-assisted photodynamic inactivation of calcined melamine sponge against Salmonella and its application. Food Research International, 151, 110847. (影響因子8.1)
(18) Ronghan Wang, Jing Jing Wang*, Xiaobing Guo, Yufeng Li, Yi Wu, Haiquan Liu, Yong Zhao* (2022). Physicochemical and functional properties of the Antarctic krill proteins modified by succinylation. LWT-Food Science and Technology, 154, 112832. (影響因子6.0)
(19) Lijun Tan, Huihui Li, Bowen Chen, Jiaming Huang, Yufeng Li, Huaming Zheng, Haiquan Liu, Yong Zhao*, Jing Jing Wang* (2021). Dual-species biofilms formation of Vibrio parahaemolyticus and Shewanella putrefaciens and their tolerance to photodynamic inactivation. Food Control, 125, 107983. (影響因子6.0)
(20) Huihui Li, Lijun Tan, Bowen Chen, Jiaming Huang, Qiaohui Zeng, Haiquan Liu, Yong Zhao*, Jing Jing Wang* (2021). Antibacterial potency of riboflavin-mediated photodynamic inactivation against Salmonella and its influences on tuna quality. LWT-Food Science and Technology, 146, 111462. (影響因子6.056)
(21) Jiaming Huang, Bowen Chen, Qiao-Hui Zeng, Yang Liu, Haiquan Liu, Yong Zhao, Jing Jing Wang* (2021). Application of the curcumin-mediated photodynamic inactivation for preserving the storage quality of salmon contaminated with L. monocytogenes. Food Chemistry, 359, 129974. (影響因子8.8)
(22) Zhiyun Peng, Guangcheng Wang, Qiao-Hui Zeng, Yufeng Li, Haiquan Liu, Jing Jing Wang*, Yong Zhao* (2021). A Systematic Review of Synthetic Tyrosinase Inhibitors and Their Structure-Activity Relationship. Critical Reviews in Food Science and Nutrition, 18, 1-42. (影響因子10.2)
(23) Yufeng Li, Qiao-Hui Zeng, Guang Liu, Zhiyun Peng, Yongheng Zhu, Haiquan Liu, Yong Zhao*, Jing Jing Wang* (2021). Effects of ultrasound-assisted basic electrolyzed water (BEW) extraction on structural and functional properties of Antarctic krill (Euphausia superba) proteins. Ultrasonics Sonochemistry, 71, 105364. (影響因子8.4)
其他成果
（1）國(guó)家發(fā)明專利：一種復(fù)合光敏劑及光驅(qū)動(dòng)殺菌的方法,，專利號(hào)ZL202110411210.X
（2）國(guó)家發(fā)明專利：一種光動(dòng)力技術(shù)結(jié)合堿性電解水提高殺菌效率的方法，專利號(hào)ZL202110382052.X
（3）國(guó)家發(fā)明專利：一種基因定點(diǎn)改造的蛋白質(zhì)二硫鍵異構(gòu)酶及其應(yīng)用,，專利號(hào)ZL201610429913.4
（4）國(guó)家發(fā)明專利：一種具有光動(dòng)力抑菌活性的纖維素基膜,、其制備及其應(yīng)用，專利號(hào)ZL202110313899.2
（5）國(guó)家發(fā)明專利：一種南美白對(duì)蝦的保鮮方法,，專利號(hào)ZL201210442467.2
（6）國(guó)家實(shí)用新型專利：一種干手機(jī),，專利號(hào)ZL202223270612.1
（7）國(guó)家實(shí)用新型專利：一種小背部輻射方形鐵絲網(wǎng)固定裝置,，專利號(hào)ZL201521143892.7
（8）國(guó)際專利：Euphausia Superba Protein Pickering Emulsion and Preparation Method Thereof，專利號(hào)2020101281
（9）軟件著作權(quán)：蝦中O3:K6副溶血性弧菌預(yù)測(cè)專家系統(tǒng)軟件V1.0,，登記號(hào)2013SR073833
（10）軟件著作權(quán)：冷卻豬肉貨架期預(yù)測(cè)專家系統(tǒng)軟件V1.0,，登記號(hào)2013SR073075
