王昊然，女，黑龙江哈尔滨人，中共党员，博士研究生，副教授。

E-mail：wanghaoran010@126.com

教育经历：

2017.09~2022.06 中国农业大学 粮食、油脂及植物蛋白工程专业 博士研究生、工学博士

2013.09~2017.06 中国农业大学 食品质量与安全专业 本科、工学学士

承担课程：食品品质控制、农产品贮藏与加工专题

研究方向：粮油加工

科研成果：

1．科研项目

[1] beat365体育官网在线下载青年教师科研创新项目 2022.09~2023.12，主持

[2] 横向课题——西部马华中央厨房冷冻面团生产技术 2022.12~2023.08，主持

2．发表论文

[1] Haoran Wang, Yang Li, Lijuan Wang, Lili Wang, Zaigui Li & Ju Qiu. (2022). Multi-scale structure, rheological and digestive properties of starch isolated from highland barley kernels subjected to different thermal treatments. Food Hydrocolloids, 129, 107630. (SCI, Q1,一区Top, IF11.504)

[2] Haoran Wang, Zaigui Li, Lili Wang, Steve W. Cui & Ju Qiu. (2022). Different thermal treatments of highland barley kernel affect its flour properties of pasting and rheology by structural modification of starch and protein. Food Chemistry, 387, 132835. (SCI, Q1,一区Top, IF9.231)

[3] Haoran Wang, Lijuan Wang, Libo Wang, Yang Li & Zaigui Li. (2022). Quality improvement of grounded peanut using superheated steam treatment by the inhibition of microorganisms, lipase and aflatoxin. Journal of Food Processing and Preservation, 00, e16517. (SCI, Q3, IF2.609)

[4] Haoran Wang, Steve W. Cui, Aili Wang, Zaigui Li, & Ju Qiu. (2021). Influence of superheated steam treatment with tempering on lipid oxidation and hydrolysis of highland barley during storage. Food Control, 127, 108133. (SCI, Q1,一区Top, IF6.652)

[5] Haoran Wang, Lili Wang, Litao Tong & Zaigui Li. (2019). Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley. International Journal of Food Science & Technology, 54 (8), 2570-2577. (SCI, Q2, IF3.612)

[6] Yang Li, Haoran Wang, Lijuan Wang, Ju Qiu, Zaigui Li & Lili Wang. (2023). Milling of wheat bran: Influence on digestibility, hydrolysis and nutritional properties of bran protein during in vitro digestion. Food Chemistry, 404, 134559. (SCI, Q1,一区Top, IF9.231)

[7] Meng-jia Li, Hao-ran Wang, Li-tao Tong, Bei Fan, Xi-juanYang, Ruo-qi Sun, Li-ya Liu, Feng-zhong Wang & Li-li Wang. (2022). A comparison study of three heating assisted enzyme inactivation pretreatments on the physicochemical properties and edible quality of highland barley grain and flour. Journal of Cereal Science, 104, 103404. (SCI, Q2, IF4.075)

[8] Yang Li, Lijuan Wang, Haoran Wang, Zaigui Li, Ju Qiu & Lili Wang. (2022). Correlation of microstructure, pore characteristics and hydration properties of wheat bran modified by airflow impact mill. Innovative Food Science & Emerging Technologies, 77, 102977. (SCI, Q1, IF7.104)

[9] Lijuan Wang, Yang Li, Zicong Guo, Haoran Wang, Aili Wang, Zaigui Li, Yaoxing Chen & Ju Qiu. (2023). Effect of buckwheat hull particle-size on bread staling quality. Food Chemistry, 405, 134851. (SCI, Q1,一区Top, IF9.231)