姓   名：王博

单   位：食品与生物工程学院、肉类加工四川省重点实验室

通讯地址：成都市成洛大道2025号成都大学第9教学楼

电子邮件：wangbo9214@163.com

简历

2023年6月毕业于东北农业大学食品学院，获工学博士学位。

2023年12月至今任成都大学食品与生物工程学院特聘副研究员。

主要研究方向

冷冻肉制品品质控制，畜产品加工与贮藏。

科研成果

[1]Wang Bo, Kong Baohua, Li Fangfei, Liu Qian, Zhang Hongwei, Xia Xiufang*. Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing methods. Food Chemistry, 2020, 316, 126375. (ESI, 一区, IF=9.231)

[2]Wang Bo, Li Fangfei, Pan Nan, Kong Baohua, Xia Xiufang*. Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles. Meat Science, 2021, 172, 108335. (ESI, 一区, IF=7.077)

[3]Wang Bo, Du Xin, Kong Baohua, Liu Qian, Li Fangfei, Pan Nan, Xia Xiufang*, Zhang Dongjie. Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi. Ultrasonics Sonochemistry, 2019, 64,104860. (SCI, 一区, IF=9.336)

[4]Wang Bo, Li Haijing, Huang Zhibo, Kong Baohua, Xia Xiufang*. Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time. Meat Science, 2021, 176(2), 108457.（SCI, 一区, IF=7.077）

[5]Wang Bo, Bai Xue., Du Xin, Pan Nan, Shi Shuo, Xia Xiufang*.Comparison of effects from ultrasound thawing, vacuum thawing and microwave thawing on the quality properties and oxidation of porcine longissimus lumborum. Foods, 2022,11(9), 1368. (SCI, 二区, IF=5.561)

[6]发明专利: 一种细菌纤维素-茶多酚复合膜在食品保鲜中的应用. CN 106633127 B. （已授权）

[7]实用新型专利: 一种细胞培养箱放置装置. CN210140088U.（已授权）