研究方向:

1. 木本粮油制品加工与品质调控机制：如核桃、杏仁、板栗、油茶、牡丹籽等。

2. 植物蛋白、多肽结构及功能：如核桃蛋白及多肽的结构与功能。

3. 木本油脂凝胶形成机制及应用：如核桃油凝胶结构及功能。

工作经历:

2014.08-2015.09，康奈尔大学食品科学系，访问学者

2006.07 -至今， 北京林业大学，讲师、副教授、教授

承担项目:

1.国家重点研发计划任务“核桃等特色油料作物产业关键技术研发与应用”，2022-2025；

2. 新疆自治区重大科技专项“核桃油与核桃粕精深加工关键技术研究”，2022-2025；

3. 北京市科技计划项目“核桃活性肽新产品研究与示范”， 2018-2021；

4. 北京市农业科技项目“风味核桃抗氧化技术研究与示范”， 2015-2016；

5. 国家林业科技成果推广项目“华北地区核桃深加工与产品升级示范”， 2009-2011；

6. 国家林业公益性行业专项“板栗产业链环境友好丰产关键技术研究与示范”，2012-2016；

7. 国家林业公益性行业专项“山杏加工利用产业链技术体系研发”， 2011-2014。

授权专利：

1. 一种核桃种皮去除机（ZL 201020046842.8）

2. 一种快速液压榨油机（ZL 200820114082.2）

3. 食用油物理精炼装置（ZL 201020608612.6）

4. 核桃肽钙螯合物及其制备方法（ZL 201910941091.1）

代表性论文:

[1] Li, C., Xu, Y., Zhang, Y., & Wang, F*. (2024). Novel bigels based on walnut oil oleogel and chitosan hydrogel: Preparation, characterization, and application as food spread. International Journal of Biological Macromolecules, 260, 129530.

[2] Wang, Y., Lv, J., Jin, F.*, & Wang, F*. (2024). Walnut protein isolate-epigallocatechin gallate nanoparticles: A functional carrier enhanced stability and antioxidant activity of lycopene. Food Research International, 189, 114536.

[3] Wang, Y., Tang, H., Deng, X., & Wang, F*. (2024). Screening and constructing of novel angiotensin I-converting enzyme inhibiting peptides from walnut protein isolate and their mechanisms of action: A merged in silico and in vitro study. Plant Foods for Human Nutrition, 79(1), 48-58.

[4] Wang, Y., Cao, S., Meng, Y., & Wang, F*. (2024). Mechanisms underlying the effect of walnut pellicle extracts and its four representative polyphenols on in vitro digestion of walnut protein isolate. Food and Bioproducts Processing, 144, 166-177.

[5] Zhao, S., Wang, L., Jin, F.*, & Wang, F*. (2024). Preparation, characterization and microencapsulation of walnut (Juglans regia L.) peptides-zinc chelate. Journal of Food Science, 89 (9): 5618-5632.

[6] Xu, Y., Sun, H., Lv, J., Wang, Y., Zhang, Y.*, & Wang, F*. (2023). Effects of polysaccharide thickening agent on the preparation of walnut oil oleogels based on methylcellulose: Characterization and delivery of curcumin. International Journal of Biological Macromolecules, 232, 123291.

[7] Sun, H., Xu, J., Lu, X., Xu, Y., Regenstein, J. M., Zhang, Y.*, & Wang, F*. (2022). Development and characterization of monoglyceride oleogels prepared with crude and refined walnut oil. LWT-Food Science and Technology, 154, 112769.

[8] Tang, H., Wang, C., Cao, S., & Wang, F*. (2022). Novel angiotensin I-converting enzyme (ACE) inhibitory peptides from walnut protein isolate: Separation, identification and molecular docking study. Journal of Food Biochemistry, 46(12) .

[9] Zhang, Y., Li, X., Lu, X., Sun, H., & Wang, F*. (2021). Effect of oilseed roasting on the quality, flavor and safety of oil: A comprehensive review. Food Research International, 150, 110791.

[10] Jin, F., Wang, Y., Tang, H., Regenstein, J. M., & Wang, F*. (2020). Limited hydrolysis of dehulled walnut (Juglans regia L.) proteins using trypsin: Functional properties and structural characteristics. LWT-Food Science and Technology, 133, 110035.

[11] Fang, S., Ruan, G., Hao, J., Regenstein, J. M., & Wang, F*. (2020). Characterization and antioxidant properties of Manchurian walnut meal hydrolysates after calcium chelation. LWT- Food Science and Technology, 130, 109632.

[12] Tang, H., Wang, C., Cao, S., & Wang, F*. (2022). Novel angiotensin I‐converting enzyme (ACE) inhibitory peptides from walnut protein isolate: Separation, identification and molecular docking study. Journal of Food Biochemistry, 46(12), e14411.

[13] Zhang, G., Fang, S., Regenstein, J. M., & Wang, F*. (2022). Preparation, characterization and stability of nanoliposomes loaded with peptides from defatted walnut (Juglans regia L.) meal. Journal of Food Science and Technology, 59(8), 3180-3191.

[14] Feng, Y., Ruan, G., Jin, F., Xu, J., & Wang, F*. (2018). Purification, identification, and synthesis of five novel antioxidant peptides from Chinese chestnut (Castanea mollissima Blume) protein hydrolysates. LWT- Food Science and Technology, 92, 40-46.

[15] Wen, X., Jin, F., Regenstein, J. M., & Wang, F*. (2018). Transglutaminase induced gels using bitter apricot kernel protein: Chemical, textural and release properties. Food Bioscience, 26, 15-22.

[16] Wen, X., Zhao, Y., Regenstein, J. M., & Wang, F*. (2018). Structural and functional properties of slowly digestible starch from Chinese chestnut. International Journal of Food Engineering. 14(3), 20170055.