王凤昭
个人简介
姓名：王凤昭 科研团队：果蔬贮藏与加工技术团队
邮箱：wangfz1996@163.com 政治面貌：群众
职称：讲师 入职时间：2025.07
王凤昭，博士，渤海大学讲师，硕士生导师。主要从事果蔬加工过程品质形成机理及调控技术研究。主持辽宁省科技厅项目1项。近五年以第一作者发表SCI/EI论文10余篇。
教育背景
1.2021.09-2025.06：沈阳农业大学，食品科学与工程，工学博士
2.2018.09-2021.06：沈阳农业大学，食品科学，农学硕士
工作经历
2025.07－至今，渤海大学食品学院，讲师
学术论文
1. Wang, F.Z.; Bi, J.F.; Xie, J.; Wang, J.X.; Lyu, J. Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried peach chips. Food Hydrocolloids, 2025, 158,110516.
2. Wang, F.Z., Bi, J.F., Huang, Y.T., Lyu, J. Revealing the interaction mechanism between pectin and sugar: a case study of peach pectin and trehalose. Food Hydrocolloids, 2025,167, 111388.
3. Wang, F.Z.; Bi, J.F.; Wang, J.X.; Lyu, J. Textural formation of instant controlled pressure drop–dried peach chips: Investigation of the electrical, thermal, and textural properties of predried peach slices with osmotic dehydration pretreatment. Food Chemistry, 2024, 450, 139394.
4. Wang, F.Z.; Bi, J.F.; Lyu, M.Y.; Lyu, J. Insight into the effect of osmosis agents on macro- and micro- texture, water distribution, and thermal stability of instant controlled pressure drop drying peach chips. Food Chemistry, 2024, 440, 138236.
5. Wang, F.Z.; Lyu, J.; Xie, J.; Bi, J.F. Texture formation of dehydrated yellow peach slices pretreated by osmotic dehydration with different sugars via cell wall pectin polymers modification. Food Hydrocolloids, 2023, 134, 108080.
6. Wang, F.Z.; Bi, J.F.; Lyu, J.; Wu, X.Y.; Xie, J. Effect of osmotic dehydration with different osmosis agents on water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices. Journal of Food Science, 2022, 1-10.
7. 王凤昭，吕健，谢晋，毕金峰. 金属离子诱导低甲氧基果胶凝胶机制与应用研究进展[J]. 中国食品学报，2025，26(03): 464-473.
8. 王凤昭，吕明月，吕健，陈芹芹，毕金峰. 脉冲超声对灰枣片理化及超声液特性的影响[J]. 中国食品学报，2024，24(07): 297-307.
9. 王凤昭，吕健，毕金峰，谢晋. 渗透液特性对渗透脱水黄桃质构品质的影响[J]. 食品科学，2022，43(03):40-46.
10. 王凤昭，吕健，毕金峰，辛广，章印，于笑颜. 去皮方式对黄桃渗透脱水组合干燥特性及理化品质的影响[J]. 中国食品学报, 2021,21(09):121-129.