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硕士生导师 - 王道营 详细信息

C6ED

个人简介

姓名

王道营

性别

出生日期

1979.6.28

职称

副研究员

电话

025-84392986

传真

025-84391677

Email

daoyingwang@yahoo.com

详细介绍

【学术简介】

学习经历:

1999年9月-2003年6月,南京农业大学,食品科学与工程专业,学士学位。

2003年9月-2006年6月,南京农业大学,食品科学专业,硕士学位。

2010年9月-2014年6月,南京农业大学,食品科学专业,博士学位。


教学及研究经历:

2006年6月-至今,江苏省农业科学院科研人员。

2016年9月-2017年9月,加拿大纽芬兰纪念大学,访问学者。


学术社会兼职及荣誉:

中国畜产品加工研究会理事。


【主讲课程】

博士研究生:

硕士研究生:

本科生:


【指导硕、博士生研究方向】

博士研究生:

硕士研究生: 肉品品质形成及调控机制。



【研究领域】

肉品加工与质量控制。


【主要论著】

2018年

[1]Zou Y., Zhang K., Zhang X. X., Li P. P., Zhang M. H., Liu F., Sun C., Xu W. M. (*), & Wang D. Y.(*), Optimization of goose breast meat tenderness by rapid ultrasound treatment using response surface methodology and artificial neural network. Animal Science Journal, 89(9): 1339-1347.

[2]Sun C., Zou Y., Wang D. Y. (*), Geng Z. M., Xu W. M., Liu F., & Cao J. X. (*), Construction of Chitosan-Zn-Based Electrochemical Biosensing Platform for Rapid and Accurate Assay of Actin. Sensors. 2018, 18(6): 1865.

[3]Zhang J., Ye Y. F., Sun Y. Y., Pan D. D., Ou C. R., Dang Y. L., Wang Y., Cao J. X. (*), & Wang D. Y.(*), 1H NMR and multivariate data analysis of the differences of metabolites in five types of dry-cured hams. Food Research International, 2018, 113: 140-148.

[4]Sun C., Zhang M. H., Fei Q. Q., Wang D. Y. (*), Sun Z. L., Geng Z. M., Xu W. M. (*), & Liu F., Graphite-like g-C3N4-F127-Au Nanosheets Used for Sensitive Monitoring of Heat Shock Protein 90. Sensors and Actuators B: Chemical, 2018, 256: 160-166.

[5]Zhang M. H., Wang D. Y. (*), Geng Z. M., Li P. P., Sun Z. L., & Xu W. M., Effect of heat shock protein 90 against ROS-induced phospholipid oxidation. Food Chemistry, 2018, 240: 642-647.

[6]Zhang M. H., Wang D. Y.(*), Li P. P., Sun C., Xu R., Geng Z. M., Xu, W. M., & Dai, Z. Q., Interaction of hsp90 with phospholipid model membranes. Biochimica et Biophysica Acta (BBA) - Biomembranes, 2018, 1860: 611-616.

[7]Zou Y., Zhang K., Bian H., Zhang M. H., Sun C., Xu W. M. (*), & Wang D. Y.(*), Rapid tenderizing of goose breast muscle based on actomyosin dissociation by low-frequency ultrasonication. Process Biochemistry, 2018, 65: 115-122.

[8]Sun Z. L., Wang X. M., Zhang X. X., Wu H. H., Zou Y., Li P. P., Sun C., Xu W. M., Liu F.(*), & Wang D. Y.(*), Class III bacteriocin Helveticin-M causes sublethal damage on target cells through impairment of cell wall and membrane. Journal of Industrial Microbiology & Biotechnology, 2018, 45: 213-227.

[9]Li P. P., Zhang M. H.,Zou Y., Sun Z. L., Sun C., Geng Z. M., Xu W. M. (*),& Wang D. Y.(*), Interaction of Heat shock protein 90B1 (Hsp90B1) with liposome reveals its potential role in protection the integrity of lipid membranes. International Journal of Biological Macromolecules, 2018, 106: 1250-1257.

[10]Wang D. Y., Zhang M. H., Zou Y., Sun Z. L., & Xu W. M. (*), Optimization of Flavourzyme hydrolysis condition for preparation of antioxidant peptides from duck meat using response surface methodology, Journal of Poultry Science, 2018, 55: 217-223.

[11]Wang D.Y., & Shahidi F. (*), Protein hydrolysate from turkey meat and optimization of its antioxidant potential by response surface methodology. Poultry Science, 2018, 97: 1824-1831.

[12]Zou Y., Xu P. P., Wu H. H., Zhang M. H., Sun Z. L., Sun C., Wang D. Y.(*), Cao J. X.(*), & Xu W. M., Effects of different ultrasound power on physicochemical property and functional performance of chicken actomyosin. International Journal of Biological Macromolecules, 2018, 113: 640-647.

[13]Zou Y., Bian H., Li P. P., Sun Z. L., Zhang M. H.,Geng Z. M., Xu W. M. (*), & Wang D. Y.(*), Optimization and physicochemical properties of nutritional protein isolate from pork liver with ultrasound-assisted alkaline extraction. Animal Science Journal, 2018, 89: 456-466.


2017年

[1]Zou Y., Xu P. P., Li P. P., Cai P. P., Zhang M. H., Sun Z. L.,Sun C., Xu W. M. (*), & Wang D. Y.(*),Effect of ultrasound pre-treatment on the characterization and properties of collagen extracted from soft-shelled turtle (Pelodiscussinensis). LWT-Food Science and Technology, 2017, 82: 72-81.

[2]Zou Y., Li P. P., Zhang K., Wang L., Sun Z. L., Sun C., Geng Z. M., Xu W. M.(*), & Wang D. Y.(*), Effects of ultrasound-assisted alkaline extraction on the physiochemical and functional characteristics of chicken liver protein isolate. Poultry Science, 2017, 96(8): 2975-2985.

[3]Sun Z. L.(#), Li P. P.(#), Liu F.(*), Bian H., Wang D. Y.(*), Wang X. M., Zou Y., Sun C., & Xu W. M., Synergistic antibacterial mechanism of the Lactobacillus crispatus surface layer protein and nisin on Staphylococcus saprophyticus. Scientific Reports, 2017, 7: 265.

[4]Zou Y., Wang L., Cai P. P., Li P. P., Zhang M. H., Sun Z. L., Sun C., Xu W. M. (*), & Wang D. Y.(*), Effect of ultrasound assisted extraction on the physicochemical and functional properties of collagen from soft-shelled turtle calipash. International Journal of Biological Macromolecules, 2017, 105: 1602-1610.

[5]Zou Y., Wang L., Li P. P., Cai P. P., Zhang M. H., Sun Z. L.,Sun C., Geng Z. M., Xu W. M. (*), Xu X. L., & Wang D. Y. (*), Effects of ultrasound assisted extraction on the physiochemical, structural and functional characteristics of duck liver protein isolate. Process Biochemistry, 2017, 52: 174-182.

[6]Zhang M. H., Wang D. Y. (*), Geng Z. M., Sun C., Bian H., Xu W. M., Zhu Y. Z. & Li P. P., Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality. Asian-Australasian Journal of Animal Sciences, 2017, 30: 94-99.

[7]Ren S., Li P. P., Geng Z. M.(*), Sun C., Song H., Wang D. Y.(*), Zhang M. H., Liu, F., & Xu W. M., Lipolysis and lipid oxidation during processing of Chinese traditional dry-cured white amur bream (Parabramispekinensis). Journal of Aquatic Food Product Technology, 2017, 26: 719-730.


2016年

[1]Sun C., Gao L., Wang D. Y. (*), Zhang M. H., Liu Y. (*), Geng Z. M., Xu W. M., Liu F., &Bian H., Biocompatible polypyrrole-block copolymer-gold nanoparticles platform for determination of inosine monophosphate with bi-enzyme biosensor. Sensors and Actuators B: Chemical, 2016, 230: 521-527.

[2]Wang D. Y., Zhang M. H., Deng S. Y., Xu W. M. (*), Liu Y. (*), Geng Z. M., Sun C., Bian H., & Liu, F., Postmortem changes in actomyosin dissociation, myofibril fragmentation and endogenous enzyme activities of grass carp (Ctenopharyngodonidellus) muscle. Food Chemistry, 2016, 197: 340-344.

[3]Wang D. Y. (*), Deng S. Y., Zhang M. H., Geng Z. M., Sun C., Bian H., Xu, W. M. (*), Zhu Y. Z., Liu F., & Wu H. H., The Effect of Adenosine 5'-monophosphate (AMP) on Tenderness, Microstructure and Chemical-physical Index of Duck Breast Meat. Journal of the science of food and agriculture, 2016, 96: 1467-1473.

[4]Deng S. Y., Wang D. Y. (*), Zhang M. H., Geng Z. M., Sun C., Bian H., Xu W. M., Zhu Y. Z., Liu F., &Wu H. H., Application and optimization of the tenderization of pig Longissimus dorsi muscle by adenosine 5'-monophosphate (AMP) using the response surface methodology. Animal Science Journal, 2016, 87: 439-448.

[5]Wang D. Y., Deng S. Y., Zhang M. H., Geng Z. M., Sun C., Bian H., Liu F., Zhu Y. Z., &Xu W. M. (*), Optimization of the Tenderization of Duck Breast Meat by Adenosine 5’-Monophosphate (AMP) using Response Surface Methodology. Journal of Poultry Science, 2016, 53: 93-101.

2015年

[1] Sun C., Wang D. Y. (*), Geng Z. M., Gao L., Zhang, M. H., Bian H., Liu F., Zhu Y. Z., Wu H. H., & Xu W. M. (*), One-step green synthesis of polypyrrole-Au nanocomposite and its application in myoglobin aptasensor. Analytical Methods, 2015, 7: 5262-5268.

[2]Sun C. (#), Wang D. Y. (#), Zhang M. H., Ni Y. X. (*), Shen X. H., Song Y. C., Geng Z. M., Xu W. M., Liu F., & Mao C. (*), Novel L-lactic acid biosensors based on conducting polypyrrole-block copolymer nanoparticles. Analyst, 2015, 140: 797-802.

[3]Liu F., Wang X. X., Du L. H., Wang D.Y., Zhu Y. Z., Geng Z. M., Xu X. X. (*), & Xu W. M., Effect of NaCl treatments on tyramine biosynthesis of Enterococcus faecalis. Journal of Food Protection, 2015, 78(5): 940-945.

[4]Liu F., Liu M., Du L. H., Wang D.Y., Geng Z. M., Zhang M. H., Sun C., Xu X. X. (*), Zhu Y. Z., & Xu W. M., Synergistic antibacterial effect of the combination of epsilon-Polylysine and Nisin against Enterococcus faecalis. Journal of Food Protection, 2015, 78(12): 2200-2206.


2014年

[1] Zhu Y. Z., Zhang S. Z., Geng Z. M. (*), Wang D. Y., Liu F., Zhang M. H., Bian H., & Xu, W. M., Analysis of abietic acid and dehydroabietic acid residues in raw ducks and cooked ducks. Poultry Science, 2014, 93: 1-5.

[2]Sun C., Han Q. R., Wang D. Y., Xu W. M., Wang W. J., Zhao W. B. (*),& Zhou M. (*), A label-free and high sensitive aptamer biosensor based on Hyperbranched polyester microspheres for thrombin detection. Analytica Chimica Acta, 2014, 850: 33-40.

[3]Zhu Y. Z., Zhang S. Z., Geng Z. M. (*), Wang D. Y., Liu F., Zhang M. H., Bian H., & Xu, W. M., Simultaneous determination of abietic acid and dehydroabietic acid residues in duck meat by HPLC-PAD-FLD. Food Analytical Methods, 2014, 7(8), 1627-1633.

[4]Liu F., Du L. H., Wu H. H. (*), Wang D. Y., Zhu Y. Z., Geng Z. M., Zhang M. H., & Xu W.  M., Effects of storage temperature on tyramine production by Enterococcus faecalis R612Z1 in water-boiled salted ducks. Journal of Food Protection, 2014, 77(10): 1804-1808.

[5]Liu F., Xu W. J., Du L. H., Wang D. Y., Zhu Y. Z., Geng Z. M., Zhang M. H., & Xu W. M.(*), Heterologous expression and characterization of tyrosine decarboxylase from Enterococcus faecalis R612Z1 and Enterococcus faecium R615Z1. Journal of Food Protection, 2014, 77(4): 592-598.

[6]Zhang M. H., Wang D. Y. (*), Geng Z. M., Bian H., Liu F., Zhu Y. Z., & Xu W. M. (*), The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality. Food Chemistry, 2014, 165: 337-341.

[7]Wang D. Y. (*), Zhang M. H., Bian H., Xu W. M., Xu X. L. (*), Zhu Y. Z., Liu F., Geng Z. M., & Zhou G.H., Changes of phospholipase A2 and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation. Food Chemistry, 2014, 145: 997-1001.

[8]Wang D. Y., Zhang M. H., Bian H., Dong H., Xu W. M., Xu X. L. (*), Zhu Y. Z., & Liu F., Geng Z. M., Zhou G. H., & Wang P., Proteolysis and cathepsin activities in the processing of dry-cured duck. Poultry Science, 2014, 93: 221-226.

[9]Wang D. Y., Zhang M. H., Liu F., Zhu Y. Z., & Xu W. M. (*), Purification and characterisation of a phosphatidylcholine-binding protein from duck Biceps femoris muscle. Animal Production Science, 2014, 54(2): 194-199.

[10]Wang D. Y., Zhang M. H., Xu W. M., Bian H., Liu F., Geng Z. M., Zhu Y. Z. (*), & Xu, X. L., Changes in chemical-physical index and microstructure during dry-cured duck processing. Journal of Poultry Science, 2014, 51: 221-227.


2013年

[1]Wang D. Y. (#), Dong H.(#) , Zhang M. H. (#) , Liu F., Bian H., Zhu Y. Z., & Xu W. M. (*), Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness. Food Chemistry, 2013, 141(2): 675-679.

[2]Zhang M. H. (#), Wang D. Y. (#), Huang W., Liu F., Zhu Y. Z., Xu W. M. (*), & Cao J. X., Apoptosis during postmortem conditioning and its relationship to duck meat quality. Food Chemistry, 2013, 138: 96-100.

[3]Li C. (#), Wang D. Y. (#), Xu W. M. (*), Gao F., & Zhou G. H., Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle. LWT-Food Science and Technology, 2013, 51(1): 266-274.

[4]Li C. (#), Wang D. Y. (#), Dong H., Xu W. M., Gao F. (*), Zhou G. H., & Zhang M. H., Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle. Journal of the Science of Food and Agriculture, 2013, 93(8): 1979-1985.


【科研项目】

在研项目:

[1]国家自然科学基金面上项目:一磷酸腺苷(AMP)促进肌动球蛋白解离的作用机制研究。

[2]江苏省自然科学基金面上项目:HSP90抑制磷脂酰胆碱氢过氧化物形成的作用机制研究。


结题项目:

[1]国家自然科学基金青年科学基金项目:肌动球蛋白解离机制及其与鸭肉嫩度的关联性研究。

[2]江苏省自然科学基金面上项目:Hsp90抑制肌内磷脂水解的作用机制研究。

[3]江苏省自然科学基金面上项目:肌内磷脂在板鸭加工过程中的水解机制。


【科研成果及奖励】

科研获奖:

[1]江苏省农业科学院科学技术奖一等奖:禽肉加工产业升级关键技术创新与集成应用。

[2]安徽省科学技术奖三等奖:江淮特色禽产品品质提升关键技术集成及示范。

[3]江苏省科学技术奖三等奖:禽肉制品加工关键技术研究与集成示范。

[4]中国商业联合会科技进步二等奖:禽肉腌腊制品工业化生产研究与示范。


【所获专利】

[1]国家发明专利:一种促进肌原纤维裂解的肉品嫩化方法,专利号:ZL201410590237.X。

[2]国家发明专利:一种基于膜技术的家禽屠宰预冷水的循环使用方法,专利号:ZL201210376357.0。

[3]国家发明专利:一种凝胶型鱼汤产品及其生产工艺,专利号:ZL201510399924.8。

[4]国家发明专利:应用于肌红蛋白检测的电化学适配体传感器的制备方法,专利号:ZL201510234067.6。

[5]国家发明专利:一种通电快速腌制肉类的方法,专利号:ZL201410020054.4。

[6]国家发明专利:改善肉制品表面色泽的梯度加热方法,专利号:ZL201110380105.0。

[7]国家发明专利:一种冰鲜禽肉制品涂膜保鲜的方法,专利号:ZL200910184363.4。

[8]国家发明专利:一种改善低温鸭肉制品嫩度的加热制熟方法,专利号:ZL201410590237.X。

[9]国家发明专利:一种腌腊禽肉制品风干成熟中紫外增香的方法,专利号:ZL200810243900.3。

[10]国家发明专利:一种鸭肠的加工方法,专利号:ZL201010112362.1。


【在读硕、博士人数】

2人


【已毕业硕、博士人数】

5人


【指导本科生人数】

8人


【以上资料更新日期】

2019.03.21




 

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