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王昕岑 助理教授

来源: 发布时间:2023-01-07 18:28:34

  

  王昕岑,内蒙古包头人,工学博士,现为青岛大学医学部公共卫生学院助理教授,青年卓越人才。 

  2013年本科毕业于中国海洋大学食品科学与工程专业,2015年硕士毕业于中国海洋大学食品加工与安全专业,2022年博士毕业于中国海洋大学食品科学专业。主要从事活性脂质结构解析、分析测定及活性研究。目前累计在Food Chemistry,Journal of Agricultural and Food Chemistry,Food & Function等国际期刊发表SCI论文14篇,第一作者5篇。主持福建省中青年教师教育科研项目1项,参与国家重点研发计划和国家自然基金等3项。 

一、主要研究方向: 

1. 活性脂质分离纯化及结构解析 

2. 代谢性疾病 

3. 脂质组学、代谢组学、生物信息学及大数据挖掘 

4. 海洋营养健康食品研究与开发 

二、代表性科研成果 

1. Wang, X.C., Lan, H.H., Sun, T., Cong, P.X., Xu, J., & Xue, C.H. Serum metabolomics analysis reveals amelioration effects of sea cucumber ether phospholipids on oxidative stress and inflammation in high-fat diet-fed mice. Food & Function, 2022, 13, 10134. (SCI收录,IF=6.317) 

2. Wang, X.C., Li, H., Zou, X., Yan, X., Cong, P.X., Li, H.Y., Wang, H., Xue, C.H., & Xu, J. Deep mining and quantification of oxidized cholesteryl esters discovers potential biomarkers involved in breast cancer by liquid chromatography-mass spectrometry. Journal of Chromatography A, 2022, 1663, 462764. (SCI收录,IF=4.601) 

3. Wang, X.C., Chen, Q.S., Wang, X.X., Cong, P.X., Xu, J., & Xue, C.H. Lipidomics approach in high-fat-diet-induced atherosclerosis dyslipidemia hamsters: Alleviation using ether-phospholipids in sea urchin. Journal of Agricultural and Food Chemistry, 2021, 69(32), 9167-9177. (SCI收录,IF=5.895) 

4. Wang, X.C., Wang, X.X., Cong, P.X., Zhang, X.M., Zhang, H.W., Xue, C.H, & Xu, J. Characterizing gangliosides in six sea cucumber species by HILIC–ESI-MS/MS. Food Chemistry, 2021, 352, 129379. (SCI收录,IF=9.231) 

5. Wang, X.C., Cong, P.X., Chen, Q.S., Li, Z.J., Xu, J., & Xue, C.H. Characterizing the phospholipid composition of six edible sea cucumbers by NPLC-Triple TOF-MS/MS. Journal of Food Composition and Analysis, 2020, 94(March), 103626. (SCI收录,IF:4.520) 

6. Cao, Y.R., Wang, X.C., Feng, T.Y., Li, Z.J., Xue, C.H., & Xu, J. Ratiometric fluorescent nanosystem based on upconversion nanoparticles for histamine determination in seafood. Food Chemistry, 2022, 390, 133194. (SCI收录,IF=9.231) 

7. Wang, H.T., Yang, L., Wang, X.C., Cong, P.X., Xu, J., & Xue, C.H. Comprehensive Lipidomic Analysis of Three Edible Brown Seaweeds Based on Reversed-Phase Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry. Journal of Agricultural and Food Chemistry, 2022, 70(13), 4138–4151. (SCI收录,IF=5.895) 

8. Wang, X.X., Wang, X.C., Cong, P.X., Wu, L.L., Ma, Y.X., Wang, Z.G., Jiang, T.Y., & Xu, J. Sea cucumber ether-phospholipids improve hepatic steatosis and enhance hypothalamic autophagy in high-fat diet-fed mice. The Journal of Nutritional Biochemistry, 2022, 106, 109032. (SCI收录,IF=6.117) 

9. Hao, L.L., Wang, X.C., Cao, Y.R., Xu, J., & Xue, C.H. A comprehensive review of oyster peptides: Preparation, characterisation and bioactivities. Reviews in Aquaculture, 2021, 14, 120-138. (SCI收录,IF=10.618) 

10. Ma, Y.X., Wang, X.C., Wang, Z.G., Cong, P.X., Xu, J., & Xue, C.H. Characterization of Gangliosides in Three Sea Urchin Species by HILIC–ESI-MS/MS. Journal of Agricultural and Food Chemistry, 2021, 69(27), 7641–7651. (SCI收录,IF=5.895) 

11. Sun, T., Wang, X.C., Cong, P.X., Xu, J., & Xue, C.H. Mass spectrometry-based lipidomics in food science and nutritional health: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 2020, 19(5), 2530–2558. (SCI收录,IF= 15.786) 

三、主要科研项目 

1 福建省中青年教师教育科研项目《红眼鱼(赤眼鳟)保活保鲜技术及其鲜度评价指标研究》(No. JAT160522),主持。 

2 蓝色粮仓科技创新重点专项“水产品营养功效因子结构表征与功能解析”项目(No. 2018YFD0901101),参与。 

3 国家重点研发计划专项 “深海关键技术与装备”重点专项,“海洋生物资源的高值化利用技术与健康功能新产品的研发”项目(No. 2018YFC0311200),参与。 

联系方式: 

E-mail:wangxc@qdu.edu.cn

  

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