| 姓名 | 王可 | 性别 | 男 | 出生年月 | 1997.09 |
| 民族 | 汉 | 籍贯 | 河南商丘 | 政治面貌 | 中共党员 |
| 部门 | 食品科学与工程系 | 职称 | 讲师 | 职务 | 无 |
| 办公地址 | 13号楼409-1 | 办公电话 | 15993632979 | 15993632979@163.com | |
| 教授课程 | 《食品工艺学》《食品加工与贮运》 | ||||
| 研究方向 | 肉品加工与蛋白质修饰 | ||||
| 教育经历 |
2020.09—2023.06，山东农业大学，食品科学与工程学院，博士 2017.09—2020.07，河南农业大学，食品科学技术学院，硕士 2013.09—2017.07，河南农业大学，应用科技学院，本科 |
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| 工作经历 |
2023.09至今，河南农业大学，畜牧学博士后科研流动站，博士后 2023.09至今，河南农业大学，讲师 |
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| 科研项目 |
主持项目: 1. 木质化鸡胸肉肌球蛋白热凝胶劣变分子机制，国家资助博士后研究人员计划，立项编号：GZC20230710，中国博士后科学基金会，资助金额：24万，主持。 参与项目： 1. 木质素结构对熏烤肉制品中多环芳烃形成的影响及机制研究，国家自然科学基金委员会, 青年科学基金项目, 31801671,参与。 2. 木质化鸡胸肉肌原纤维蛋白热凝胶劣变及其分子机制，山东省科学技术厅, 面上项目, ZR2022MC087,参与。 3. TG酶对不同部位低盐牛肉糜类制品品质影响机制研究，河南省科学技术厅，河南省科技攻关计划项目，222102110097，参与。 |
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| 论文论著 |
以第一作者/通讯作者发表SCI论文16篇: 1. Wang, K., Li, Y., Zhang, Y., Huang, M., Xu, X., Ho, H., Sun, J. (2022). Improving physicochemical properties of myofibrillar proteins from wooden breast of broiler by diverse glycation strategies. Food Chemistry, 132328. 2. Wang, K., Li, Y., Sun, J., Qiao, C., Ho, H., Huang, M., Huang, H. (2022). Synergistic effect of preheating and different power output high-intensity ultrasound on the physicochemical, structural, and gelling properties of myofibrillar protein from chicken wooden breast. Ultrasonics Sonochemistry, 86, 106030. 3. Wang, K., Li, Y., Zhang, Y., Luo, X., & Sun, J. (2022). Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review. Meat Science, 189, 108822. 4. Wang, K., Li, Y., Zhang, Y., Sun, J., & Qiao, C. (2022). Preheating and high-intensity ultrasound synergistically affect the physicochemical, structural, and gelling properties of chicken wooden breast myofibrillar protein. Food Research International, 162, 111975. 5. Wang, K., Li, Y., Zhang, Y., & Sun, J. (2023). Physicochemical properties and oxidative stability of an emulsion prepared from (-)-epigallocatechin-3-gallate modified chicken wooden breast myofibrillar protein. Antioxidants, 12(1), 64. 6. Wang K, Li Y, Sun J. (2023). Quality improvement and comprehensive utilization of abnormal broiler breast meat: A review. Food Materials Research 3:1. 7. Wang, K., Li, Y., Sun, J., & Zhang, Y. (2023). The physicochemical properties and stability of myofibrillar protein oil-in-water emulsions as affected by the structure of sugar. Food Chemistry: X, 100677. 8. Wang, K., Zhang, Y., & Sun, J. (2024). Oxidative mechanism of chicken wooden breast myofibrillar protein. Food Science and Human Wellness, 13(6), 3415-3423. 9. Wang, K., Zhang, Y., & Sun, J. (2023). Synergistic effect of high-intensity ultrasound and pH-shifting on the functionalities of chicken wooden breast myofibrillar protein: Reveal the mechanism of protein structure change. LWT-Food Science and Technology, 181, 114743. 10. Wang, K., Liu, H., & Sun, J. (2023). Improved gelling and emulsifying proper-ties of chicken wooden breast myofibrillar protein by high-intensity ultrasound com-bination with pH-shifting. Poultry Science, 103063. 11. Wang K, Liu H, Sun J. (2023). Construction of a grading model based on the quality characteristics of different grades of chicken wooden breast. Food Science of Animal Products, 1(3): 9240032. 12. Zhu, C., Tian, Y., Liu, H., Zhao, G., Ma, Y., Bai, X., & Wang, K*. (2024). Having their cake and eat it too: Effects of different cations in reduced-salt myofibrillar protein microgel pickering emulsion under high-intensity ultrasound. LWT-Food Science and Technology, 210: 116856. 13. G. M. Zhao, C. Z. Zhu, K. Wang*. (2024). Study on color browning of lactic acid injection to yak meat, Food Science of Animal Products, 2, 9240071. 14. Zhu, C., Zhang, M., Chen, H., Zhang, Q., Li, F., Gu, Y., Ke Wang*., Zhao, G*. (2024). Effect of NaCl on the structure and digestive properties of heat-treated myofibrillar proteins. Food Chemistry, 141521. 15. Zhao, G., Yin, F., Zhu, C., Liu, H., Ru, A., Tian, Y., & Wang, K. (2025). Yield twice the result with half the effort: Effect of ionic strength on quality of myofibrillar protein micro-gel pickering emulsion mediated by (-)-epigallocatechin-3-gallate. LWT-Food Science and Technology, 215, 117195. 16. Wang, K. (2025). Low salt protein-based emulsion: Health and quality win-win challenge. International Journal of Biological Macromolecules, 307, 141951. 以第一作者发表中文核心期刊论文5篇： 1.王可,祝超智,赵改名,田玮,郝婉名,张文华.乳酸嫩化牦牛肉的工艺优化[J].肉类研究,2019,33(04):13-18. 2.王可,祝超智,赵改名,郝婉名,田玮,参木友.中国牦牛的品种与分布[J].中国畜牧杂志,2019,55(10):168-171. 3.王可,祝超智,赵改名,田玮,孟子晴,银峰,韩明山.牛肉制品加工现状与发展趋势[J].食品科技,2019,44(10):122-129. 4.王可,祝超智,赵改名,田玮,张文华,马进寿.蒸制时间对牦牛肉品质影响的模型构建与分析[J].现代食品科技,2020,36(06):181-189. 5.王可,刘欢,张一敏等.肉鸡异常肉的研究进展[J].肉类研究,2023,37(07):35-44. |
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| 成果奖励 | |||||
| 学术交流经历 | |||||
| 荣誉称号 | Journal of Future Foods编委；Food Biomacromolecules编委；Food Science of Animal Products青年编委；《肉类研究》青年编委；Food& Medicine Homology青年编委；Agricultura Products Processing and Storage青年编委；国际食物营养与安全协会 秘书。Food Science and Human Wellness、Food Chemistry-X、食品科学等SCI一区TOP及中文EI期刊审稿人。 | ||||
