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Bio
Dr. Wang graduated from the College of Food Science and Nutritional Engineering, China Agricultural University. In his postdoctoral period, he carried out his research work at China Agricultural University and Cornell University. He has been engaged in the research of substance identification, structure characterization, interaction, and other aspects of the functional components in natural products. He is also interested in exploring the basic issues in the interdisciplinary fields of food chemistry and analytical chemistry. His academic achievements include (1) Identification of the components in plants with Q-TOF-MS and NMR; (2) Investigation of the optimal conformation and key forces in the interactions between small polyols and linear polysaccharides; (3) The linear helix chain of polysaccharides functioned as a skeleton structure by bonding with the random coil of protein, confirming the formation of intermolecular hydrogen bonds, hetero-sulfur bonds, and amide bonds, which explains the interaction mechanism between polysaccharides and proteins at the molecular scale. He has published over 20 papers in Green Chemistry, Food Hydrocolloids, Food Chemistry, etc.
Research Interests
Papers共 41 篇Author StatisticsCo-AuthorSimilar Experts
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Biomedicine & Pharmacotherapy (2024): 116925-116925
Ru-gang Zhu, Shi-chuang Sun, Yi-fang Li, Hui Zang, Xiao-yi Sun,Jie Wei, Li-feng Song,Tie-jing Li,Yu-xiao Wang, Cong Ning,Fei-fei Shang
International Journal of Biological Macromoleculespp.132015-132015, (2024)
FOOD HYDROCOLLOIDS (2024): 109678
FOOD CHEMISTRY (2024): 138199-138199
Haiteng Tao,Li Guo,Zhen Qin,Bin Yu,Yuxiao Wang,Jianpeng Li, Zhaobo Wang, Xianbo Shao, Guangpeng Dou,Bo Cui
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