王媛媛

个人简介

姓名：王媛媛                              科研团队：大宗水产品贮藏加工研究团队

邮箱：yuanyuanwang0224@163.com            政治面貌：中共党员

职称：中级                                入职时间：2025.07

王媛媛，博士，渤海大学讲师，硕士生导师。主要从事水产品保鲜贮藏与加工、水产品副产物综合利用、低温等离子体技术开发等研究，主持渤海大学博士启动项目， 渤海大学一般培育项目2项，参与国家自然科学基金、辽宁省国际科技合作计划、海南省科技重点研发计划等项目3项。近5年来以第一作者身份在Food Chemistry、Food Research International、LWT-Food Science and Technology等期刊发表SCI/EI论文10篇，申请国家发明专利1件。

教育背景

1.2021.09-2025.06：海南大学，食品科学与工程，工学博士

2.2018.09-2021.06：渤海大学，食品科学，工学硕士

工作经历

  2025.07－至今，渤海大学食品学院，讲师

学术论文

1. Wang Yuanyuan, Zeng Lixian, Deng Wentao, Wang Jiamei, & Zhang Jianhao. (2025). The molecular reactive pathway between lipoxygenase and lipase and reactive species generated in dielectric barrier discharge atmospheric cold plasma: An investigation using molecular docking. Food Chemistry, 465, 141973.

2. Wang Yuanyuan, Cai Zhicheng, Sang Xiaohan, Deng Wentao, Zeng Lixian, Wang Jiamei, & Zhang Jianhao. (2024). Lc-ms-based lipidomics analyses revealed changes in lipid profiles in Asian sea bass (Lates calcarifer) with dielectric barrier discharge (DBD) atmospheric plasma treatment. Food Chemistry, 439, 138098.

3. Wang Yuanyuan, Wang Jiamei, Cai Zhicheng, Sang Xiaohan, Deng Wentao, Zeng Lixian, & Zhang Jianhao. (2024). Combined of plasma-activated water and dielectric barrier discharge atmospheric cold plasma treatment improves the characteristic flavor of Asian sea bass (Lates calcarifer) through facilitating lipid oxidation. Food Chemistry, 443, 138584.

4. Wang Yuanyuan, Cai Zhicheng, Sang Xiaohan, Deng Wentao, Zeng Lixian, Wang Jiamei, & Zhang Jianhao. (2024). LC-MS-based lipidomics analyses of alterations in lipid profiles of Asian sea bass (Lates calcarifer) induced by plasma-activated water treatment. Food Research International, 177, 113866.

5. Wang Yuanyuan, Tang Xuhua, Luan Junjia, Zhu Wenhui, Xu Yongxia, Yi Shumin, Li Jianrong, Wang Jinxiang, & Li Xuepeng. (2022). Effects of ultrasound pretreatment at different powers on flavor characteristics of enzymatic hydrolysates of cod (Gadus macrocephalus) head. Food Research International, 159, 111612.

6. Wang Yuanyuan, Luan Junjia, Tang Xuhua, Zhu Wenhui, Xu Yongxia, Bu Ying, Li Jianrong, Cui Fangchao, & Li Xuepeng. (2023). Identification of umami peptides based on virtual screening and molecular docking from Atlantic cod (Gadus morhua). FOOD & FUNCTION, 14(3), 1510-1519. (ESI 高被引论文)

7. Wang Yuanyuan, Liu Yafu, Wang Jiamei, Deng Wentao, Zeng Lixian, & Zhang Jianhao. (2024). Cold plasma and tea polyphenols: Synergistic impact on microbial quantity and quality of mutton. LWT, 207, 116635.

8. Wang Yuanyuan, Chen Gu, Wang Jiamei, & Zhang Liming. (2026). Modification of emulsifying and gelling properties of tilapia myofibrillar protein using cold plasma treatment. LWT, 241, 119094.

9. Wang Yuanyuan, Sang Xiaohan, Cai Zhicheng, Zeng Lixian, Deng Wentao, Zhang Jianhao, Jiang Zhumao, & Wang Jiamei. (2023). Optimization of cold plasma combined treatment process and its effect on the quality of Asian sea bass (Lates calcarifer) during refrigerated storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.

10. 王媛媛,李学鹏,王金厢,等.蒸煮方式对鳕鱼头汤呈味特性的影响[J].食品科学,2021,42(15):58-65.

代表性专利

1. 王佳媚，王媛媛，邓文韬，蔡志成。一种低盐风干金鲳鱼的加工方法。（实质审查）。