王敏

基本信息

王敏，女，1967年12月生，三级教授、博士生导师，西北农林科技大学食品科学与工程学院食品营养与健康系主任，分子营养与健康食品创新研究室主任，康奈尔大学农业与生命学院访问学者，兼任农业部燕荞产业体系营养与加工团队专家，陕西小杂粮产业体系加工岗位科学家，西北农林科技大学小宗粮豆研究中心特邀教授，美国食品科学技术学会食品科技专家研究会（IFT）会员，中国营养学会会员，陕西农业经济学会副会长，陕西省生理科学会理事、陕西省饮食营养协会副会长，陕西省食品科学技术学会会员、陕西省药理学会中药药理委员会委员等职。

一、学习工作经历

1989年7月郑州轻工业学院食品工程专业本科毕业，获工学学士学位，同年至西北农业大学食品科学系任助教。1994年7月西北农业大学农产品加工专业硕士研究生毕业，获农学硕士学位，任食品科学系食品化学教研室任讲师，1999年晋升副教授。2005年7月西北农林科技大学食品科学专业博士研究生毕业，获博士学位。2006年12月晋升教授，2007年7月受聘为博士导师，同年受国家留学基金委派遣，赴美国康奈尔大学农业与生命学院食品科学系研修谷物食品保健功能性与加工适应性表征，研究主要涉及谷物食品的抗氧化特性及流变学功能性测定与评价。2008年10月回国后，主持西北农林科技大学食品科学与工程学院食品化学与营养研究室工作至今。

二、科研研究

主要从事西部特色药食兼用食物资源功能物质挖掘与加工利用研究。特别是针对苦荞、红枣等植物化学物质的构成与功能性研究，并指导其在食品加工中的应用。近年来，围绕荞麦、红枣功能性成分及产品的生产与加工展开工作。针对荞麦中的功能性成分及其保健功效及其食用、功能品质与生长环境、加工方式的关系及做了较系统的研究，探讨了苦荞多酚物质预防慢性疾病，改善胰岛素抵抗的分子机理；考察了地域、环境、品种等因素对荞麦中酚类物质组成的影响；探索了不同的加工方式如烘焙、蒸煮等对其营养成分的影响；研究了不同品种、不同产地苦荞籽粒形态学性状差异，探索环境和基因型对苦荞籽粒形态学性状的影响，研究了籽粒形态学性状与营养品质、加工品质的关系；指导开发了苦荞系列营养食品。在枣加工方面，针对红枣的食用功能品质与其栽培、加工的关系展开研究，对其多糖及酚类物质的功能性进行深入探讨；探索枣种植过程中品种、灌溉方式、施肥、采收期等因素对枣品质及功能成分的影响规律；考察不同的加工方式如干燥、膨化、杀菌工艺对其营养功能性成分的影响；研发出系列鲜枣果汁果粉产品。开发浓缩枣汁、超高压鲜枣汁、速溶红枣粉等产品，对陕北红枣产业提升的加工关键技术研究和装备开发奠定重要基础。

三、社会服务

在社会服务方面，指导和服务果品和粮油食品加工企业多家，并参与了由陕西省质检总局组织，委托省食品生产加工企业协会承办的食品生产许可动态管理实施意见宣贯会，主讲食品添加剂安全使用；参与了由陕西省质量技术监督局举办的2013年度全省生产加工环节食品安全监管人员业务培训班任务，主讲食品添加剂监督管理。

四、研究成果

自研究室成立以来，主持和参与了国家科研院所公益基金、国家现代农业产业技术体系项目、“十三五”国家重点研发计划课题、“十二五”科技计划课题、国家“863计划”课题、陕西省自然科学基金、陕西省科技统筹创新工程项目等国家级、省部级和横向科研项目20余项。参编著作、教材7部，其中全国统编教材4部。在《Agric.Food Chem.》、《Food Research International》、《Cereal Chemistry》、《Journal of Food Science》、《Food Science and Biotechnology》、《Carbohydrate Polymers》、《中国粮油学报》、《中国食品学报》等重要食品学术刊物上发表相关研究论文共120余篇，其中SCI论文60余篇，EI 论文20余篇，ESI高被引4篇。获国家发明专利5项，实用新型专利3项。

五、主持或参与的科研项目

1. 杂粮活性组分在加工过程中的调控与活性保持技术与应用，“十三五”国家重点研发计划子课题(2017YFD0401203-02)，2017-2020.

2. 高纤维全谷物面制品加工关键技术与装备研究，陕西省科技厅项目（2020ZDLNY05-07），2020-2022.

3. 休闲即时核桃及核桃油产品开发，杨凌示范区项目（2019-FP-26），2019-2020.

4. 能量限制型谷物营养粉产品开发，横向项目(K4030219130)，2019-2020.

5. 平稳血糖苦荞早餐茶研制及产业化，杨凌示范区产学研用协同创新重大项目（2017CXY-13），2017-2019.

6. 甜荞高粱挤压物理改性粉及超微粉的加工品质研究（2012BAD34B05-04），“十二五”农村领域国家科技计划课题，2012-2014.

7. 荞麦保健机理及其食品加工利用关键技术研究，国家现代农业产业技术体系（CARS-08-D-2-2），2011-2015.

8. 陕南苦荞引种、栽培示范园建设及产品开发合作，横向课题，2012-2014.

9. 红枣醋茶饮品的开发与加工技术研究，陕西省榆林科技局产学研合作项目2012-2014.

10. 榆林市府谷县西府海棠产业开发研究，横向课题，2012-2014.

11. 西北生态脆弱区经济作物高效用水关键技术研究与示范，国家科技支撑计划(2011BAD29B04)，2011-2015.

12. 节水型旱作红枣修剪技术集成与示范，陕西省科技统筹创新工程（2011KTCL02-02），2011-2014.

13. 红枣产业提升关键技术研究与示范（红枣精深加工关键技术及装备研发与示范）, 陕西省科技统筹创新工程，纵向课题，2014-2016.

14. 植物工厂营养液管理与蔬菜品质调控技,科技部863课题纵向项目（2013AA103004），2013-2017.

15. 鲜枣浓缩清汁加工关键技术研究，榆林市科技局项目（2012cxy3-7），2013-2016.

16. 红枣多糖抗炎活性及其基于ROS，Akt/IKK/NF-κB途径的抗炎分子机制研究，校级项目（ZD2013025），2013-2015.

17. 鲜枣汁加工技术集成与示范，校推广处项目，纵向课题，2013-2015.

18. 陕西小杂粮产业体系，陕西省，纵向课题，2011-2015.

六、代表性学术论文

1. Rheological, thermal and in vitro digestibility properties on complex of plasma modified Tartary buckwheat starches with quercetin. Food Hydrocolloids. JAN 2021; 110: 106209. Gao SS; Liu H; Sun LJ; Cao JW; Yang JC; Lu M; Wang M*. (IF = 7.053)

2. Activation of AMPK/Sirt3 pathway by phloretin reduces mitochondrial ROS in vascular endothelium by increasing the activity of MnSOD via deacetylation[J]. Food & function,2020. Han L; Li J; Li J; Pan CY; Xiao Y; Lan XY; Wang M*. (IF = 4.171)

3. Number of galloyl moieties and molecular flexibility are both important in alpha-amylase inhibition by galloyl-based polyphenols[J]. Food & function,2020,11(5). Cao JW; Zhang Y; Han L; Zhang SB; Duan XC; Sun LJ; Wang M*. (IF = 4.171)

4. Evaluation studies on effects of quercetin with different concentrations on the physicochemical properties and in vitro digestibility of Tartary buckwheat starch. International Journal of Biological Macromolecules. July 2020; 163: 1729–1737. Li YL; Gao SS, Ji XL; Liu H; Li N; Yang JC; L u M; Han L; Wang M*. (IF = 5.162)

5. Protocatechuic Acid-Ameliorated Endothelial Oxidative Stress through Regulating Acetylation Level via CD36/AMPK Pathway[J]. Journal of Agricultural and Food Chemistry, 2019, 67(25): 7060-7072. Han, L; Yang, Q; Li, J; Cheng, F; Zhang, Y; Li, YL; Wang M*. (IF = 4.192)

6. D-chiro-Inositol Ameliorates High Fat Diet-Induced Hepatic Steatosis and Insulin Resistance via PKC epsilon-PI3K/AKT Pathway[J]. Journal of Agricultural and Food Chemistry, 2019, 67(21): 5957-5967. Cheng, FE; Han, L; Xiao, Y; Pan, CY; Li, YL; Ge, XH; Zhang, Y; Yan, SQ; Wang M*. (IF = 4.192)

7. The distribution of D-chiro-inositol in buckwheat and its antioxidative effect in HepG2[J]. Journal of Cereal Science, 2019, 89, 102808. Cheng, FE; Ge, XH; Gao, CF; Li, YL; Wang M*. (IF = 2.938)

8. An acidic polysaccharide from Ziziphus Jujuba cv. Muzao: Purification and structural characterization[J]. Food Chemistry, 2019, 274: 494-499. Ji, XL; Zhang, F; Zhang, R; Liu, F; Peng, Q; Wang M*. (IF = 6.306)

9. Proanthocyanidin B2 attenuates postprandial blood glucose and its inhibitory effect on alphaglucosidase: analysis by kinetics, fluorescence spectroscopy, atomic force microscopy and molecular docking[J]. Food & Function, 2018, 9: 4673-4682. Han, L; Zhang, LL; Ma, WF; Li, D; Shi, RJ; Wang M*. (IF = 3.289)

10. Protocatechuic Acid Ameliorated Palmitic-Acid-Induced Oxidative Damage in Endothelial Cells through Activating Endogenous Antioxidant Enzymes via an Adenosine-Monophosphate-Activated-Protein-Kinase-Dependent Pathway[J]. Journal of Agricultural And Food Chemistry, 2018,66:10400-10409. Han, L; Yang, Q; Ma, WF; Li, J; Qu, LZ; Wang M*. ( IF = 3.412)

11. d-Fagomine Attenuates High Glucose-Induced Endothelial Cell Oxidative Damage by Upregulating the Expression of PGC-1α[J]. Journal of Agricultural and Food Chemistry, 2018, 66:2758-2764. Chun F; Zhang BB; Han L; Gao CF; Wang M*.  (IF = 3.412)

12.Anti-colon-cancer effects of polysaccharides: A mini-review of the mechanisms[J]. International Journal of Biological Macromolecules, 2018,114:1127-1133. Ji X; Peng Q; Wang M*. (IF = 3.909)

13. Extraction and physicochemical properties of polysaccharides from Ziziphus Jujuba cv. Muzao by ultrasound-assisted aqueous two-phase extraction[J]. International Journal of Biological Macromolecules, 2018, 108:541-549. Ji X; Peng Q; Yuan Y; Wang M*. (IF = 3.909)

14. Isolation, purification, and antioxidant activities of polysaccharides from Ziziphus Jujuba cv. Muzao[J]. International Journal of Food Properties, 2018,21:1-11. Ji X; Liu F; Ullah N; Wang M*. (IF = 1.845)

15. Purification, structural characterization, and hypolipidemic effects of a neutral polysaccharide from Ziziphus Jujuba cv. Muzao[J] Food Chemistry.2018,245: 1124-1130. Ji XL; Liu F; Peng Q; Wang M*. (IF = 4.946 )

16. Effect of Rutin and Quercetin on the Physicochemical Properties of Tartary Buckwheat Starch[J]. Starch‐Starke, 2018, 70(1-2). He C; Zhang Z; Liu H; Wang M*. (IF = 2.173)

17. D-chiro-inositol enriched Fagopyrum tataricum (L.) Gaench extract alleviates mitochondrial malfunction and inhibits ER stress/JNK associated inflammation in the endothelium[J]. Journal of Ethnopharmacology, 2018, 214:83-89. Zhang B; Gao C; Li Y; Wang M*. (IF = 3.115)

18. Effect of milling method on the chemical composition and antioxidant capacity of Tartary buckwheat flour[J]. International Journal of Food Science and Technology, 2018,53: 2457-2464. Liu F; He CA; Wang LJ; Wang M*. (IF = 2.383)

19. Inhibitory effect of phloretin on alpha-glucosidase: Kinetics, interaction mechanism and molecular docking[J]. International journal of biological macromolecules. 2017,95:520-7. Han L; Fang C; Zhu RX; Peng Q; Li D; Wang M*.（IF=3.671）

20. Isolation, structures and bioactivities of the polysaccharides from jujube fruit (Ziziphus Jujuba Mill.): A review. Food Chemistry. 2017,227:349-357. Ji XL; Peng Q; Yuan YP; Shen J; Xie XY; Wang M*.（IF=4.529）

21. d-chiro inositol ameliorates endothelial dysfunction via inhibition of oxidative stress and mitochondrial fission[J]. Molecular Nutrition & Food Research, 2017:1600710. Zhang B; Guo X; Li Y; Wang M*.（IF=4.323）

22. Chemical Characterization and Anti-inflammatory Activity of Polysaccharides from Zizyphus jujube cv. Muzao[J]. International Journal of Food Engineering, 2017. Ji X; Peng Q; Li H; Wang M*.（IF="0.623）

23. In vitro digestibility and changes in physicochemical andstructural properties of

Common buckwheat starch affected by high hydrostatic pressure[J]. Carbohydrate Polymers, 2016,27:1-8. Liu H; Wang LJ; Cao R; Fan HH; Wang M*.（IF="4.219）

24. Physicochemical properties and in vitro digestibility of sorghum starch altered by high hydrostatic pressure[J]. International Journal of Biological Macromolecules, 2016,92:753-760.Liu H; Fan HH; Cao R; Blanchard Christopher; Wang M*.（IF="3.138）

25. In vitro digestibility and changes in physicochemical and textural properties of Tartary buckwheat starch under high hydrostatic pressure[J]. Journal Of Food Engineering. 2016,189 : 64-71.Liu H; Guo XD; Li YL; Li HM; Fan HH; Wang M*.（IF="3.199）

26. Effects of high hydrostatic pressure on the quality and shelf-life of jujube (Ziziphus jujuba Mill.)pulp[J]. Innovative Food Innovative Food Science & Emerging Technologies. 2016,36:166-172. Shen J; Gou Q; Zhang Z; Wang M*. (IF= 2.997)

27. Changes in physicochemical properties and in vitro digestibility of common buckwheat starch by heat-moisture treatment and annealing[J]. Carbohydrate Polymers .132 (2015) 237-244. Liu H; Guo XD; Li WX; Wang XF; Lv Manman; Peng Q; Wang M* . (IF="5.326 )

28. Physicochemical and textural properties of tartary buckwheat starch after heat-moisture treatment at different moisture levels[J]. Starch-Starke,2015,67:276-284. Liu H; Lv Manman; Peng Q; Shan F; Wang M*. (IF= 2.173)

29. Tartary buckwheat extracts regulate insulin sensitivity through IKKβ/IR/IRS-1/Akt pathway under inflammation condition in mice[J]. Journal of Food and Nutrition Research, 2014, 2, 321-329. Tian HY; Zhao WY; Guo XD; Liu BL; Wang M*. (IF="1.95 )

30. Comparison of tarary buckwheat flour and sprouts steamed bread in quality and antioxidant property[J]. Journal of Food Quality. 2014, 37(5):318-328. Xu FY; Gao QH; Ma YJ; Wang M*.(IF=1.119 )

31. Cooking, Textural, Sensorial, and Antioxidant Properties of Common and Tartary Buckwheat Noodles[J]. Food Science and Biotechnology. 2013, 22(1):153-159. Ma YJ; Guo XD; Liu H; Xu BN; Wang M*.(IF=0.97 )

32. Comparison of milling fractions of tartary buckwheat for their phenolics and antioxidant properties[J]. Food Research International. 2012, 49(1):53-59. Guo XD; Wu CS; Ma YJ; Parry John; Xu YY; Liu H; Wang M*.(IF="4.196 )

33. Bio-guided fraction of antioxidant activity of ethanol extract from tartary buckwheat bran[J]. Cereal Chemistry. 2012,89(6):311-315. Guo XD; Wang M*; Gao JM; Shi XW. (IF="1.404 )

34. Phenolics Content and Antioxidant Activity of Tartary Buckwheat from Different Locations[J].Molecules. 2011,16(12):9850-9867. Guo XD; Ma YJ; Parry John; Gao JM; Yu LL; Wang M*.(IF= 3.268)

35. Antixidant activity of tartary buckwheat bran extract and its effect on the lipid profile of hyperlipidemic rats[J]. Journal of Agricultural and Food Chemistry. 2009,57:5106-5112. Wang M; Liu JR; Gao JM; Parry John W; Wei YM*.(IF= 3.791)

36. Comparison of Flavonoids,Phenolic acids and Antioxidant Activity of Explosion- puffed and Sun-dried jujubes (Ziziphus jujuba Mill.)[J]. Journal of Agricultural and Food Chemistry.2013, 61(48):11840-11847. Du LJ; Gao QH; Ji XL; Ma YJ; Xu FY; Wang M*.(IF= 3.791)

37. Response to comment on effect of drying of jujubes (Ziziphus jujube Mill.) on the contents of sugars, organic acids, α-tocopherol, β-carotene,and phenolic compounds[J]. Journal of Agricultural and Food Chemistry.2013, 61(19):4663-4664. Gao QH; Wang M*. (IF= 3.791)

38. The Jujube (Ziziphus Jujuba Mill.) fruit:A review of current knowledge of fruit composition and health benefits[J]. Journal of Agricultural and Food Chemistry. 2013, 61(14):3351-3363. Gao QH; Wu CS; Wang M*. (IF=3.791 )

39. Effect of drying of jujubes (Ziziphus jujuba Mill.) on the contents of sugars,organic acids, alpha-tocopherol,beta-carotene and phenolic compounds[J]. Journal of Agricultural and Food Chemistry. 2012, 60(38):9642-9648. Gao QH; Wu CS; Wang M*;Xu BN; Du LJ. (IF="3.791 )

40. Textural Characteristic, Antioxidant Activity, Sugar, Organic Acid and Phenolic Profiles of Ten Promising Jujube (Ziziphus Jujuba Mill.)[J]. Journal of Food Science. 2012, 77(11):C1218-C1225. Gao QH; Wu CS; Yu JG; Wang M*; Ma YJ; Li CL.(IF= 2.307)

41. Physico-chemical properties and antioxidant capacity of different jujube (Ziziphus jujuba Mill.) cultivars grown in loess plateau of China[J]. Scientia Horticulturae. 2011,130(1):67-72. Gao Qing-han, Wu PT; Liu JR; Wu CS; Parry John W; Wang M*. (IF=1.954 )

42. Effect of ripening stage on physicochemical properties and antioxidant profiles of a promising table fruit 'pear-jujube' (Zizyphus jujuba Mill.)[J]. Scientia Horticulturae. 2012,148:177-184. Wu CS; Gao QH; Guo XD; Yu JG; Wang M*. (IF=1.954 )

五、联系方式

通讯地址：陕西杨凌西农路22号 西北农林科技大学食品学院A404

邮编：712100

联系电话：13032938796

Email: wangmin20050606@163.com