副教授、硕士生导师—王蓉蓉
基本情况
王蓉蓉，博士，副教授，硕士生导师。
研究生招生：食品科学与工程（学硕）、食品加工与安全（专硕）
邮箱：sdauwrr@163.com
主要研究方向：
• 果蔬原料品质评价及功效成分挖掘
• 果蔬采后商品化处理及品质调控
• 果蔬加工共性技术及品质调控
教育经历：
2004/09-2008/06，山东农业大学，食品质量与安全，学士
2008/09-2010/06，中国农业大学，农产品加工及贮藏工程，硕士
2010/09-2014/06，中国农业大学，农产品加工及贮藏工程，博士
2012/09-2013/09，美国马里兰大学，植物生理，国家公派联合培养博士研究生
教学科研经历：
2014/06-2015/12，山东理工大学，农业工程与食品科学学院，讲师
2015/12-2022/01，湖南农业大学，食品科学技术学院，讲师
2022/01至今，湖南农业大学，食品科学技术学院，副教授
讲授课程：
《农产品贮藏与运销学》、《食品质量管理》
主持的代表性科研项目：
1. 国家自然科学基金青年项目，蜡质损伤对采后青椒中叶绿素降解的影响机制研究，2017/01-2019/12，主持；
2. 湖南省自然科学基金青年项目， 基于微观结构和蜡质基因的青椒采后失水机制研究, 2019/01-2021/12, 主持；
3. 湖南省重点研发计划项目，黄桃绿色贮藏保鲜与加工关键技术研究及示范，2020/11-2022/12，子课题主持；
4. 湖南省重点研发计划项目，湖南特色发酵蔬菜加工关键技术及标准化研究与示范，2020/11-2022/12，子课题主持；
5. 湖南省教育厅科学研究优秀青年项目，微观结构变化及水通道蛋白基因对采后青椒失水的调控机理研究，2016/09-2019/12，主持；
6. 湖南农业大学校青年科学基金项目，基于微观结构变化的青椒采后叶绿素降解机制研究，2016/12-2018/12，主持。
代表性论文：
1. Fei Chen, Yuyu Chen, Yingrui Wang, Shenghua Ding, Yeyou Qin, Liwen Jiang, Rongrong Wang*. High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storage. Journal of Food Science, 2022, DOI: 10.1111/1750-3841.16182.
2. Yingrui Wang, Keying Qin, Fei Chen, Liwen Jiang, Hui Zhou, Shenghua Ding, Rongrong Wang*. Texture improvement of fermented minced pepper under vacuum impregnation with pectin methylesterase and CaCl2 during fermentation. International Journal of Food Science and Technology, 2022, 57: 3477-3489.
3. Yingrui Wang, Shenghua Ding, Fei Chen, Guangjian Xiao, Xincheng Fu, Rongrong Wang*. Changes in pectin characteristics of jujube fruits cv "Dongzao" and "Jinsixiaozao" during cold storage. Journal of Food Science, 2021, 86(7): 3001-3013.
4. Haishan Xu, Yuyu Chen, Shenghua Ding, Yeyou Qin, Liwen Jiang, Hui Zhou, Fangming Deng, Rongrong Wang*. Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process. International Journal of Food Science and Technology, 2021, 56: 6073-6085.
5. Shuai Ge, Yuyu Chen, Shenghua Ding, Hui Zhou, Liwen Jiang, Youjin Yi, Fangming Deng, Rongrong Wang*. Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Journal of the Science of Food and Agriculture, 2020, 100: 3087-3098.
6. Yingrui Wang, Hui Zhou, Shenghua Ding, Meiling Ye, Liwen Jiang, Rongrong Wang*. Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC-MS/MS. Journal of Food Science, 2020, 85(9): 2803-2811.
7. Yuyu Chen, Haishan Xu, Shenghua Ding, Hui Zhou, Dan Qin, Fangming Deng, Rongrong Wang*. Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace–gas chromatography–ion mobility spectrometry. Food Science and Nutrition, 2020, 8: 3362-3379.
8. Haishan Xu, Yingrui Wang, Shenghua Ding, Hui Zhou, Liwen Jiang, Rongrong Wang*. Effect of hydrothermal-calcium chloride treatment on pectin characteristics and related quality in green peppers during storage. Journal of Food Science and Technology, 2020, 58(10): 3712-3724.
9. Haishan Xu, Shenghua Ding, Hui Zhou, Youjin Yi, Fangming Deng, Rongrong Wang*. Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment. International Journal of Food Properties, 2019, 22(1): 1475-1491.
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