教学科研

王晓宇

发布日期:2017-10-04     作者:      分享到:

王晓宇,博士,特聘教授,国家苹果产业技术体系岗位专家、西安市葡萄产业技术体系岗位专家、西安市农业特聘专家、咸阳市科技特派员。毕业于西北农林科技大学葡萄酒学院获博士学位,美国俄勒冈州立大学食品风味化学研究中心访学。多年来一直从事食品科学与工程方面的教学、科研和开发工作,目前研究领域:果蔬加工。现主持国家自然基金1项、陕西省自然基金、陕西省农业公关项目及西安市现代农业公关等项目7项,横向课题4项,作为主要参加人员参与国家及省部级项目15项,申请国家发明专利4项,获陕西高校科技进步一等奖1项。先后指导20名研究生开展葡萄、葡萄酒及果蔬加工副产物利用方面的研究。相关技术应用于国内多家生产企业。发表在国内外学术期刊相关研究50多篇,作为主编或参编著作2部,FCJAFC等多个SCI论文审稿人。获得陕西师范大学第五届青年教师教学比赛三等奖。

获奖:

基于多酚体系重构的葡萄加工技术创新与产业化,陕西省高校科技进步一等奖,2022,第一完成人。

主持项目:

 1. 乙醛介导的黄烷醇聚合物与唾液PRPs 相互作用对红葡萄酒涩感的影响及作用机制,31301526青年基金,国家基金委,201401-201612

2. 红葡萄酒中花色苷-黄烷醇聚合物对涩感的影响及作用机制研究,2013JQ3016青年项目,陕西省科技厅201401-201512

3. 冷冻浓缩技术生产优质葡萄酒和低醇猕猴桃酒的试验研究,NC1318西安市现代农业创新计划,201306-201606

4、农作物新品种选育、引进及栽培加工技术研究与推广—— 基于榨前分离的葡萄全果利用关键技术研究2017050NC/NY006 1西安市科技局项目2017-08-21--2019-12-31

5鲜食葡萄全果利用加工技术研究2017NY-149陕西省科技厅项目2017-06-17--2018-12-31

6、苹果采后品质控制关键技术与装备开发,2020ZDLNY05-08,陕西省重点研发计划重点产业创新链群(农业领域),2020-01-01--2022-12-31

7、佳县红枣营养安全控制及发酵产品研发与示范(中央引导地方科技发展专项项目2022ZY1-CGZY-062022-2024)

8、高值果品加工“科学家+工程师”队伍(陕西省秦创原创新驱动平台,2022-2024,首席科学家)

9、户县葡萄酒新技术开发。益美庄园,企业横向。

10、猕猴桃新产品开发。陕西百贤酒业有限公司,企业横向。

    近五年代表论文:

[1] Wang S.N., Zhang Q.T., Zhao P.T., Ma Z.Q., Zhang J.X., Ma W., Wang X.Y.*. Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine. Food Chemistry: X, 2022, 13, 100281.
[2] Zhao P.T., Yang Y.,
Wang X.Y.*, Guo Y.R.. Evolution of typical aromas and phenolic compounds of a red-fleshed apple throughout different fruit developmental periods in Xinjiang, China. Food Research International. 2021, 148-157.
[3] Wang S.N.,
Wang X.Y.*, Zhao P.T., Ma Z.Q., Zhao Q.H., Cao X.M., Cheng C.Y.Q., Liu H., Du G.R.. Mannoproteins interfering wine astringency by modulating the reaction between phenolic fractions and protein in a model wine system. LWT- Food Science and Technology, 2021, 152(18):112217.
[4] Zhang Q.T., Chen T.G.,
Wang X.Y.*, Zhao P.T.. Lei X.Q., Liu P., Yuan H.H., Guo Y.R.. Influence of simulated grape crushing process on phenolic compounds extraction, astringency and color of Cabernet Sauvignon model wine. LWT- Food Science and Technology, 2020, 128:109514.
[5] Ren M.M.,
Wang X.Y.*, Chen T.G., Yuan H.H., Wang X.H., Zhu Y.Y.. Separating grape pomace before fermentation and restructuring the skin‐to‐seed ratio: A new scientific approach. Journal of Food Processing and Preservation, 2020,44:e14486.
[6] Lei X.Q., Zhu Y.Y.,
Wang X.Y.*, Zhao P.T., Liu P., Zhang Q.T., Chen T.G., Yuan H.H., Guo Y.R.. Wine polysaccharides modulating astringency through the interference on interaction of flavan-3-ols and BSA in model wine. International Journal of Biological Macromolecules. 2019,139(9)896-903.
[7] Du G.R., Zhu Y.Y.,
Wang X.Y.*, Zhang J., Tian C.R., Liu L., Meng Y.H., Guo Y.R.. Phenolic composition of apple products and by-products based on cold pressing technology. Journal of Food Science Technology. 2019,56(3):1389-1397.

[8]  Wang X.H.,  Wang X.Y.*, Zhu Y.Y., Ren M.M., Tian C.R.. Influence of acetaldehyde induction on monomeric and polymeric polyphenols in wine using the polyphenol/protein-binding model. South African Journal of Enology and Viticulture.2018, 39(1):149-156.
[9] Ren M.M.,
Wang X.Y.*, Tian C.R., Li X.J., Zhang B.S., Song X.Z., Zhang J..  Characterization of organic acids and phenolic compounds of cereal vinegars and fruit vinegars in China. Journal of Food Processing and Preservation. 2017,41(3)11-18.

[10] Ren M.M., Wang X.Y.*. Influence of Different Phenolic Fractions on Red Wine Astringency Based on Polyphenol/Protein Binding. South African Journal of Enology and Viticulture.2017, 38(1):118-124.