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个人简介 一、工作及学习经历2021.6至今：浙江工业大学，食品科学与工程学院，校聘副教授2016.9-2021.1：法国里昂大学，博士，生物化学-食品科学2013.9-2016.6：浙江工业大学，硕士，轻工技术与工程2009.9-2013.6：浙江工业大学，本科，生物工程二、研究方向及成果主要致力于蛋白与多糖等生物大分子之间相互作用及生物活性分子包埋释放应用的研究。主持浙江省自然科学基金并参与浙江省重点研发项目。作为项目成员，参与由法国主导的PHC (Hubert Curien Partnerships) 项目3项: 抗菌生物资源的纳米包埋用于食品表面的消毒， 合成并纳米包埋萜类衍生物及其在医院和农业食品环境中消毒应用， 通过静电纺织技术设计和制造可生物降解的食品包装。多次参加国际学术会议，作会议口头报告及海报汇报。近五年以第一作者或通讯作者在Trends in Food Science & Technology, Food Hydrocolloids, Food Chemistry, International Journal of Biological Macromolecules, 食品与发酵工业等食品领域国内外高水平期刊上发表学术论文十余篇。 Tel: 13004662332 (Wetchat ID); Email: wangjian1926@zjut.edu.cn  育人成果 指导本科生在Trends in Food Science & Technology, LWT, 食品与发酵工业等期刊发表高水平学术论文；多次指导本科生或研究生获得国家创新训练项目、运河杯、新苗人才计划等项目立项，并获得运河杯校级二等奖、节能减排竞赛三等奖等良好成绩。 科研成果 近五年代表性成果[1]. Wang Jian, Huang Zhenyu, Jiang Quanjin, Roubik Hynek, Xu Qihao, Gharsallaoui Adem, Cai Ming, Yang Kai, Sun Peilong. Fungal solid-state fermentation of crops and their by-products to obtain protein resources: the next frontier of food industry [J]. Trends in Food Science & Technology, 2023. (IF=15.3，1 区，TOP)[2]. Wang Jian, Sun Juan, Sun Peilong, Yang Kai, Dumas Emilie, Gharsallaoui Adem. Formation of lysozyme-caseinate heteroprotein complexes for encapsulation of lysozyme by spray-drying: Effect of mass ratio and temperature [J]. International Journal of Biological Macromolecules, 2022, 215: 312-320. (IF=8.2，1 区)[3]. Wang Jian, Maoulida Faydi, Ben Amara Chedia, Ghnimi Sami, Chihib Nour-Eddine, Dumas Emilie, Gharsallaoui Adem. Spray-drying of protein/polysaccharide complexes: Dissociation of the effects of shearing and heating [J]. Food Chemistry, 2019, 297: 124943. (IF=8.8，1 区，TOP)[4]. Wang Jian, Dumas Emilie, Gharsallaoui Adem. Low Methoxyl pectin / sodium caseinate complexing behavior studied by isothermal titration calorimetry [J]. Food Hydrocolloids, 2019, 88: 163-169. (IF=10.7，1 区，TOP)[5]. Wang Jian, Khelissa Simon Oussama, Chihib Nour-Eddine, Dumas Emilie, Gharsallaoui Adem. Effect of drying and interfacial membrane composition on the antimicrobial activity of emulsified citral [J]. Food Chemistry, 2019, 297: 124943. (IF=8.8，1 区，TOP)[6]. Wang Jian, Yu Yudie, Zhang Zhiguo, Wu Weicheng, Sun Peilong, Cai Ming, Yang Kai. Formation of sweet potato starch nanoparticles by ultrasonic—assisted nanoprecipitation: Effect of cold plasma treatment [J]. Frontiers in Bioengineering and Biotechnology, 2022, 10: 986033. (IF=5.7，1 区)[7]. Feng Jicai, Wang Jian, Bu Tingting, Ge Zhiwei, Yang Kai, Sun Peilong, Wu Liehong, Cai Ming. Structural, in vitro digestion, and fermentation characteristics of lotus leaf flavonoids [J]. Food Chemistry, 2023, 406: 135007. (IF=8.8，1 区，TOP)[8]. Zhu Hua, Xu Lei, Wang Jian, Zhang Zhihan, Xu Xinhui, Yang Kai, Sun Peilong, Liao Xiaojun, Cai Ming. Rheological behaviors of ethanol-fractional polysaccharides from Dendrobium officinale in aqueous solution: Effects of concentration, temperature, pH, and metal ions [J]. Food Hydrocolloids, 2022, 137: 108311. (IF=10.7，1 区，TOP)[9]. Wang Yan, Xu Jiayu, Lin Wei, Wang Jian, Yan Hao, Sun Peilong. Citral and cinnamaldehyde – Pickering emulsion stabilized by zein coupled with chitosan against Aspergillus. spp and their application in food storage [J]. Food Chemistry, 2022, 403: 134272. (IF=8.8，1 区，TOP)[10]. Cai Ming, Zhu Hua, Xu Lei, Wang Jian, Xu Jing, Li Zhenhao, Yang Kai, Wu Jianyong, Sun Peilong. Structure, anti-fatigue activity and regulation on gut microflora in vivo of ethanol-fractional polysaccharides from Dendrobium officinale [J]. International Journal of Biological Macromolecules, 2023, 234: 123527. (IF=8.2，1 区)