唐炜教师主页

个人简介 唐炜，博士，讲师，2021年获食品科学与工程专业工学博士学位。现任浙江工业大学-食品科学与工程学院-食品蛋白质结构与功能研究中心教师，致力于食源性多糖的高效制备、分子结构及其与蛋白质互作研究；主持国家自然科学基金青年项目、中国博士后面上基金项目、浙江省博士后科研项目择优资助项目、食品领域国家重点实验室开放基金等4项，参与多项国家自然科学基金及企业合作项目；目前在Trends in Food Science & Technology、Comprehensive Reviews in Food Science and Food Safety、Critical Reviews in Food Science and Nutrition、Current Opinion in Food Science、Food Hydrocolloids、Food Chemistry、Carbohydrate Polymers、Food Reviews International以及《中国食品学报》等国内外学术期刊上发表论文33篇，以第一及通讯作者发表SCI论文18篇，其中JCR一区论文15篇，担任Frontiers in Nutrition专刊客座编辑及国内外高水平期刊（Journal of Agricultural and Food Chemistry、International journal of biological macromolecules、Frontiers in Nutrition、Journal of Food Biochemistry、Archives of Pharmacal Research、Chemical and Biological Technologies in Agriculture、Starch、eFood、《食品工业科技》、《食品与发酵工业》）审稿人；授权国家发明专利4项，参编专著1本，获省部级科技成果奖1项；获浙江工业大学食品科学与工程学院教师教学竞赛二等奖，获评为浙江工业大学2022年优秀生产实习指导教师，共同指导（二导）的1名研究生获评为浙江工业大学2023届优秀毕业生。非常欢迎与各位同学、老师展开交流！邮箱 tangwei_5657@163.com   tangwei@zjut.edu.cn 科研成果 主要研究与成果：学术论文：近年来在国内外期刊发表的部分SCI论文：1.       Tang, W., Lin, X., Walayat, N., Liu, J.,* & Zhao, P. (2023). Dietary fiber modification: structure, physicochemical properties, bioactivities, and application—a review. Critical Reviews in Food Science and Nutrition, 1-21. (IF=10.2, JCR 1 区)2.       Tang, W., Zhang, Q., Ritzoulis, C., Walayat, N., Ding, Y., & Liu, J.* (2023). Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions. Comprehensive Reviews in Food Science and Food Safety, 22, 1986-2016. (IF= 14.8, JCR 1 区)3.       Tang, W., Li, M., Ritzoulis, C., Liu, Y., Ding, Y., Liu, W., & Liu, J.* (2023). Chemical and thermodynamic characterization of antioxidant emulsifiers: The case of complex of sodium caseinate with EGCG. Food Frontiers.4.       Zhang, Q., Wang, R., He, J., Tang, W.*, & Liu, J*. (2023). Innovative multistep modifications of β-Lactoglobulin for enhanced emulsifying and antioxidant activities. Food Hydrocolloids, 109465. (IF=10.7, JCR 1 区)5.       Liu, D., Tang, W.,* Han, C., & Nie, S. P.* (2022). Advances in Polygonatum sibiricum polysaccharides: Extraction, purification, structure, biosynthesis, and bioactivity. Frontiers in Nutrition, 9. (IF=5.0, JCR 2 区)6.       Zhao, P., Guan, M., Tang, W.,* Walayat, N., Ding, Y., & Liu, J.* (2023). Structural diversity, fermentation production, bioactivities and applications of triterpenoids from several common medicinal fungi: Recent advances and future perspectives. Fitoterapia, 105470.7.       Walayat, N., Tang, W.,* Wang, X., Yi, M., Guo, L., Ding, Y., Liu, J. H.,* Ahmad, I., & Ranjha, M. M. (2023). Quality evaluation of frozen and chilled fish: A review. eFood, 4(1), e67.8.       Tang, W., Liu, D., & Nie, S. P.* (2022). Food glycomics in food science: recent advances and future perspectives. Current Opinion in Food Science, 100850. (IF=9.9, JCR 1 区)9.       Walayat, N., Tang W.,* Wang, X., Yi, M., Guo, L., Ding, Y., & Liu, J.* (2022). Effective role of konjac oligosaccharide against oxidative changes in silver carp proteins during fluctuated frozen storage. Food Hydrocolloids, 131, 107761. (IF=10.7, JCR 1 区)10.    Lyu, F., Zhu R. R., Tang W.,* Ding, Y., & Liu, J.* (2022). Progress of ice slurry in food industry: application, production, heat and mass transfer. International Journal of Food Science & Technology, 57 (2), 842-855.11.    Tang, W., Liu, D., Li, Y., Zou, M. Y., Shao, Y. C., Yin, J. Y., & Nie, S. P.* (2021). Structural characteristics of a highly branched and acetylated pectin from Portulaca oleracea L. Food Hydrocolloids, 106659. (IF=10.7, JCR 1 区)12.    Tang, W., Liu, D., Wang, J. Q., Huang, X. J., Yin, J. Y., Geng, F., & Nie, S. P.* (2021). Isolation and structure characterization of a low methyl-esterified pectin from the tuber of Dioscorea opposite Thunb. Food Chemistry, 359, 129899. (IF=8.8, JCR 1 区)13.    Tang, W.,# Li, A. Q.,# Yin, J. Y., & Nie, S. P.* (2021). Structural characteristics of three pectins isolated from white kidney bean. International Journal of Biological Macromolecules. (IF=8.2, JCR 1 区)14.    Tang, W., Liu, D., Yin, J. Y., & Nie, S. P.* (2020). Consecutive and progressive purification of food-derived natural polysaccharide: Based on material, extraction process and crude polysaccharide. Trends in Food Science & Technology, 99, 76-87. (IF=15.3, JCR 1 区)15.    Tang, W., Liu, C. C, Liu, J. J., Hu, L. Y., Huang, Y. S., Yuan, L., Liu, F. W., Pan, S. J., Chen, S. P., Bian, S. G., Huang, X. J., Yin, J. Y., Nie, S. P.* (2020). Purification of polysaccharide from Lentinus edodes water extract by membrane separation and its chemical composition and structure characterization. Food Hydrocolloids, 105, 105851.(IF=10.7, JCR 1 区)16.    Tang, W., Chen, X., Liu, D., & Xie, J.* (2020). Bioactive components of Mesona Blume and their potential health benefits. Food Reviews International. (IF=5.8, JCR 1区)17.    Tang, W., Shen, M., Xie, J.,* Liu, D., Du, M., Lin, L., Hamaker, B. R.,* & Xie, M. (2017). Physicochemical characterization, antioxidant activity of polysaccharides from Mesona chinensis Benth and their protective effect on injured NCTC-1469 cells induced by H2O2. Carbohydrate Polymers, 175, 538-546. (IF=11.2, JCR 1 区)18.    Tang, W., Lin, L., Xie, J.,* Wang, Z., Wang, H., Dong, Y., Shen, M. Y., Xie, M. Y. (2016). Effect of ultrasonic treatment on the physicochemical properties and antioxidant activities of polysaccharide from Cyclocarya paliurus. Carbohydrate Polymers, 151, 305-312. (IF=11.2, JCR 1 区)授权专利：1. 一种具有免疫活性的香菇多糖组分的制备方法及产品和应用，2022.03.18，ZL201910640828.6（排名2/8）2. 一种杂豆类果胶多糖的分离纯化方法，2022.03.22，ZL201910827191.1(排名3/9)3. 一种控制决明子多糖中蒽醌含量的方法和应用-ZL202110661165.3（6/6）专著：参编专著1部：《食品中复杂碳水化合物》，2022年，科学出版社，聂少平、殷军艺主编。获奖情况  1. 2021年江西省科学技术进步一等奖-《天然产物来源多糖规模化制备关键技术创建及产业化》（排名11/15）；2. 2021届南昌大学优秀毕业生；3. 2020和2016年研究生国家奖学金；4. 2021年南昌大学研究生创新奖；5. 2021年桂柳牧业企业奖学金-学术突出奖。 科研项目 主持项目1.       国家自然科学基金青年科学基金项目 2.       中国博士后面上基金3.       浙江省博士后科研项目择优资助项目4.       食品领域国家重点实验室开放基金项目 5.       浙江工业大学人才引进科研启动基金项目  教学与课程 研究生课程：《农产品安全生产技术与应用》《食品加工与贮运专题》

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