王海濤

       副教授/博導

個人簡介：

       2019年12月-至今，伟德官网下app官方网站，副教授

       2016年01月-2019年11月，伟德官网下app官方网站，講師

       2010年09月-2016年01月，中國科學院大連化學物理研究所，生物化工，博士

       2006年09月-2010年06月，煙台大學，生物工程，學士

研究方向：

       基于食品結構設計的食品品質控制研究，包括（1）海洋營養功能性食品研發；（2）水産品保鮮技術研發與應用。

主要成果：

       入選遼甯省百千萬人才萬人層次，大連市科技之星。主持國家自然科學基金面上項目1項、青年項目1項，十四五重點研發計劃子任務2項，十三五重點研發計劃子任務1項，省市級課題4項；第一/通訊作者發表論文31篇，其中SCI收錄30篇（IF大于10為9篇，高被引論文2篇，單篇影響因子最高32.1），EI收錄1篇，授權發明專利8件。獲國家級教學成果二等獎，遼甯省教學成果一等獎，遼甯省研究生教學成果獎二等獎，遼甯省教學成果三等獎，遼甯省自然科學學術成果獎三等獎等，遼甯省第十屆遼甯省大學生創新創業年會優秀指導教師、第十四屆“挑戰杯”遼甯省大學生課外學術科技作品競賽優秀指導教師。指導學生獲第十四屆“挑戰杯”遼甯省大學生課外學術科技作品競賽一等獎、遼甯省第十屆大學生創新創業年會一等獎、遼甯省第十屆大學生創新創業年會優秀論文獎、遼甯省普通高等學校本科大學生海洋食品創新大賽一等獎、CULSC 第八屆全國大學生生命科學競賽三等獎、CIFST-2022李錦記杯學生創新大賽優秀獎、省優秀碩士論文等。

科研項目：

       參與國家、省、市縱向和橫向科研項目多項，主持科研項目9項，其中國家級項目5項。

       1.十三五國家重點研發計劃重點專項子課題（2017YFC1600702）， 2018-2021；
       2.十四五國家重點研發計劃重點專項子課題（2023 YFD2100404）， 2023-2027
       3.十四五國家重點研發計劃重點專項子課題（2022YFD2100603）， 2022-2027
       4.國家自然科學基金項目（31601389），2017-2019；
       5.國家自然科學基金項目（32372244），2024-2027；

出版著作和論文：

       論著：

       1. 《現代食品安全學》，副主編

       主要代表論文：

       1. Yuanda Sun, Pengjing Zhang, Yitong Hou, Shasha Cheng, Mingqian Tan, Beiwei Zhu, Haitao Wang, Enhanced stability and antibacterial efficacy of edible oleogels-in-water high internal phase emulsions prepared from soybean lipophilic protein, Food Hydrocolloids, 2024, 154, 110058
       2. Zhang, Y., H.T. Wang, Y.T. Hou, J. Song, W.B. Shang, P.J. Zhang, S. Hou, and M.Q. Tan, Pickering emulsion stabilized by gliadin nanoparticles for astaxanthin delivery. Journal of Food Engineering, 2023. 345.
       3. Wang, H.T., H.L. Li, Y.T. Hou, P.J. Zhang, and M.Q. Tan, Plant polysaccharides: sources, structures, and antidiabetic effects. Current Opinion in Food Science, 2023. 51.
       4. Song, J., Y.D. Sun, H.T. Wang, and M.Q. Tan, Preparation of high internal phase Pickering emulsion by centrifugation for 3D printing and astaxanthin delivery. Food Hydrocolloids, 2023. 142.
       5. Song, J., H.L. Li, W.B. Shang, H.T. Wang, and M.Q. Tan, Fabrication and characterization of Pickering emulsion gels stabilized by gliadin/starch complex for the delivery of astaxanthin. Food Hydrocolloids, 2023. 137.
       6. Shang, W.B., Y.D. Sun, J. Song, P.J. Zhang, Y.T. Hou, H.T. Wang, and M.Q. Tan, Novel high internal phase oleogels-in-water pickering emulsions stabilized solely by whey protein isolate for 3D printing and fucoxanthin delivery. Food Hydrocolloids, 2023. 140.
       7. Li, H.L., H.J. Yu, W.T. Su, H.T. Wang, and M.Q. Tan, Tuning the Microstructures of Electrospray Multicore Alginate Microspheres for the Enhanced Delivery of Astaxanthin. Acs Omega, 2023. 8(44): 41537-41547.
       8. Hou, Y., Y. Sun, P. Zhang, H. Wang, and M. Tan, Development and characterization of emulsion gels prepared via gliadin-based colloidal particles and gellan gum with tunable rheological properties for 3D printed dysphagia diet. International journal of biological macromolecules, 2023. 253: 126839-126839.
       9. Zhang, Y., S.Y. Xiang, H.J. Yu, H.T. Wang, and M.Q. Tan, Fabrication and characterization of superior stable Pickering emulsions stabilized by propylene glycol alginate gliadin nanoparticles. Food & Function, 2022. 13(4): 2172-2183.
       10. Yu, H.J., H.T. Wang, W.T. Su, Y.K. Song, A.A. Zaky, A.M. Abd El-Aty, and M.Q. Tan, Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel. Food Hydrocolloids, 2022. 131
       11. Zhang, L.J., X.K. Na, B. Lai, Y.K. Song, H.T. Wang, and M.Q. Tan, Effects of fluorescent carbon dots from the baked lamb on energy and lipid metabolism. Food Chemistry, 2021. 338.
       12. Qi, Z.H., Q.H. Wang, H.T. Wang, and M.Q. Tan, Metallothionein Attenuated Arsenic-Induced Cytotoxicity: The Underlying Mechanism Reflected by Metabolomics and Lipidomics. Journal of Agricultural and Food Chemistry, 2021. 69(18): 5372-5380.
       13. Cao, L., J.Q. Li, Y.K. Song, S. Cong, H.T. Wang, and M.Q. Tan, Molecular interaction of fluorescent carbon dots from mature vinegar with human hemoglobin: Insights from spectroscopy, thermodynamics and AFM. International Journal of Biological Macromolecules, 2021. 167: 415-422.
       14. Wang, H., W. Su, and M. Tan, Endogenous Fluorescence Carbon Dots Derived from Food Items. Innovation (Cambridge (Mass.)), 2020. 1(1): p. 100009-100009.
       15. Qi, Z.H., Q.H. Wang, S. Song, H.T. Wang, and M.Q. Tan, Enhanced Cytotoxicity of Cadmium by a Sulfated Polysaccharide from Abalone. Journal of Agricultural and Food Chemistry, 2020. 68(50): 14996-15004.
       16. Na, X.K., L.J. Zhang, H.T. Wang, and M.Q. Tan, Adverse effect assessment of fluorescent carbon dots in cigarette smoke. Nanoimpact, 2020. 19
       17. Chen, T., H.T. Wang, Z.P. Wang, and M.Q. Tan, Construction of Time-Resolved Luminescence Nanoprobe and Its Application in As(III) Detection. Nanomaterials, 2020. 10(3).
       18. Wang, H.T., Y.S. Xie, X.K. Na, J.R. Bi, S. Liu, L.J. Zhang, and M.Q. Tan, Fluorescent carbon dots in baked lamb: Formation, cytotoxicity and scavenging capability to free radicals. Food Chemistry, 2019. 286: 405-412.
       19. Wang, H.T., X.K. Na, S. Liu, H.F. Liu, L.J. Zhang, M.Z. Xie, Z.C. Jiang, F. Han, Y. Li, S.S. Cheng, and M.Q. Tan, A novel "turn-on" fluorometric and magnetic bi-functional strategy for ascorbic acid sensing and in vivo imaging via carbon dots-MnO2 nanosheet nanoprobe. Talanta, 2019. 201: 388-396.
       20. Wang, H.T., S. Liu, Y.K. Song, B.W. Zhu, and M.Q. Tan, Universal existence of fluorescent carbon dots in beer and assessment of their potential toxicity. Nanotoxicology, 2019. 13(2): 160-173.
       21. Ran, W., H. Wang, Y. Liu, M. Qi, Q. Xiang, C. Yao, Y. Zhang, and X. Lan, Storage of starch and lipids in microalgae: Biosynthesis and manipulation by nutrients. Bioresource Technology, 2019. 291.

在讀學生人數：

       在讀碩士研究生4名。

畢業學生人數：

       已畢業碩士研究生12名。