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，讲师，硕士生导师。主要从事果蔬加工过程品质形成机理、品质调控技术、细胞壁多糖结构特性等方面研究。主持辽宁省科技厅项目1项。近五年以第一作者在《Food Hydrocolloids》、《Food Chemistry》等期刊发表SCI论文6篇，EI收录论文4篇；申请国家发明专利2件；参编著作1部（《桃精深加工与贮运技术》）；担任《Journal of Future Food》期刊青年编委。

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，渤海大学食品科学与工程学院，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.; 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.

4. 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.

5. 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.

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.

代表性专利

1. 毕金峰，吕健，王凤昭等. 普通桃去皮方法. 发明专利. ZL 202010483786.2

2. 毕金峰，吕健，王凤昭. 果胶-糖相互作用的液态模拟体系及其构建方法. 发明专利. CN 202411747190.3

研究生培养

每年可招收食品科学与工程学术学位硕士生1名。