单 位：成都大学食品与生物工程学院 农业农村部杂粮加工重点实验室
通讯地址: 成都大学综合楼C202
电子邮件: alicewang124@163.com
简 历
2007年7月毕业于合肥工业大学 食品科学与工程专业，获学士学位，
2011年7月毕业于中国农业大学 粮食、油脂与植物蛋白工程专业，获硕士学位，
2010-2011年于德国Fritz-Lipmann Institute学习分子生物学专业，交流硕士，
2016年5月毕业于美国弗吉尼亚理工大学 食品科学与工程专业，获博士学位。
2016年8月- 2019年5月任弗吉尼亚理工大学食品学院Research Associate,
2016年8月- 2019年5月任弗吉尼亚理工大学研究生学院跨学科研究生教育项目主管（Water INTERface interdisciplinary graduate education program）,
2019年至今，成都大学食品与生物工程学院，特聘副研究员。
2021年获四川省特聘专家称号。
主要研究方向
杂粮食品深加工、功能食品开发、味觉交互作用、食品感官风味提升等。
主要科研和教学情况
在美国留学期间，曾作为负责人先后与全美奶制品协会、Wake Forest医学院、以及美国杜邦公司合作完成牛奶蛋白-人体营养、牛奶品质-光化学-包装材料等多项研究课题。回国后主要从事杂粮植物蛋白饮料、杂粮发酵产品、杂粮功能性食品开发等研究，同时从事杂粮产品口感改良以及味觉提升方面的研究。公开发表SCI论文十余篇，其中第一作者的SCI论文7篇，多次在全美奶制品年会等国际会议上发表学术报告。目前是Food Research International, Journal of Dairy Science, Journal of Food Science, Oral Disease等杂志的评审人。
发表的主要论著
1. Wang, A., Duncan, S.E., Whalley, N.W., O'Keefe, S.F. Interaction effect of LED color temperatures and light-protective additive packaging on photo-oxidation in milk displayed in retail dairy case. Food Chemistry. 2020, p.126699. (Top期刊)
2. Wu, W., Qiu, J., Wang, A., Li, Z. Impact of whole cereals and processing on type 2 diabetes mellitus: a review. Critical Reviews in Food Science and Nutrition. 2019. DOI: 10.1080/10408398.2019.1574708. (Top期刊)
3. Wang, A., Duncan, S.E., Lesser, G.J., Ray, W.K., Dietrich, A.D. Effect of lactoferrin on taste and smell abnormalities induced by chemotherapy: a proteome analysis. Food & Function. 2018, 9(9), 4948-4958 (SCI一区).
4. Wang, A., Dadmun, C.H., Hand, R.M., O’Keefe, S.F., Phillips, J.B., Anders, K.A., Duncan, S.E. Efficacy of light-protective additive packaging in protecting milk freshness in a retail dairy case with LED lighting at different light intensities. Food Research International. 2018, 114, 1-9.
5. Wang, A., Duncan, S.E., Knowlton, K.F., Ray, W.K., Dietrich, A.D. Milk protein composition and stability changes affected by iron in water sources. Journal of Dairy Science. 2016, 99(6), 4206-4219. (Top期刊)
6. Wang, A., Duncan, S.E., Dietrich, A.D. Effect of iron on taste perception and emotional response of sweetened beverage under different water conditions. Food Quality and Preference. 2016, 54, 58-66.
7. Wang, A., Zhang, J., Li, Z. Correlation of volatile and nonvolatile components with the total antioxidant capacity of tartary buckwheat vinegar: Influence of the thermal processing. Food Research International. 2012, 49, 65-71.
8. Wang, A., Song, H., Ren, C., Li, Z. Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing. Flavour and Fragrance Journal. 2012, 27, 47- 53.
参加国内外重要学术会议
1. Wang, A., Dadmun, C.H., Hand, R.M., Duncan, S.E. Controlling milk oxidation during high intensity retail LED light storage requires light-blocking and oxygen-barrier packaging properties. Oral presentation at the American Dairy Science Association Annual Meeting. Knoxville, TN. June 2018.
2. Wang, A., Duncan, S.E., Lesser, G.J., Ray, W.K., Dietrich, A.D. Effect of Lactoferrin on Metallic Taste Dysfunction and Immunity Induced By Chemotherapy. Oral presentation at the American Dairy Science Association Annual Meeting. Pittsburgh, PA, USA. June 2017.
3. Duncan*, S.E., Wang, A#., Mann, G. 2017. Effect of iron in farm and processing water sources on milk quality. Oral invited presentation at the 5th International Symposium on Dairy Cow Nutrition and Milk Quality, Beijing, China, May 5-7. *presenter; #translator.
4. Wang, A., Duncan, S.E., Dietrich, A.D. Effect of Drinking Water Minerals on Sweetness and Metallic Taste Perception and Emotional Response of Sweetened Beverage. Oral presentation at the 11th International Water Association (IWA) Symposium on Tastes, Odours & Algal Toxins in Water. Sydney, Australia. February, 2017.
5. Wang, A., Duncan, S.E., Dietrich, A.D., Slade,W., Cash,V. Modified Two-dimensional Electrophoresis Technology for Identification and Qualification of Minor Whey Proteins. Interdisciplinary Research Honor Society Research Symposium & Exposition. Virginia Tech, Blacksburg. 2015.
6. Wang, A., Duncan, S.E., Dietrich, A.D., Slade,W., Cash,V. Effect of Abomasal Ferrous Lactate Infusion of Dairy Cows on Milk Proteins. American Dairy Science Association & American Society of Animal Science Joint Annual Meeting. Kansas City, MO. June 2014.
