williamhill体育_威廉希尔足球中文网站

王芳，女，山东乳山人，2014年6月毕业于中国农业大学，2021年7月到校任教。

现授课程：

无

目前研究方向或领域：

乳品品质形成机理与加工技术

目前承担的科研项目：

无

目前有代表性的论文：

[1] Caicai Chen, Jiayi Li, Hongxing Zhang, Yuanhong Xie, Lixia Xiong, Hui Liu*, Fang Wang*. Effects of a probiotic on the growth performance, intestinal flora, and immune function of chicks infected with Salmonella pullorum. Poultry Science, 2020, online.

[2] Fang Wang*, Nian Liu, Kaixin Li, Tingjun Ma, Fazheng Ren, Jie Luo. Effects of enzyme-modified soybean beverage on the composition, yield, functionality and microstructure of Cheddar cheese-like products. LWT-Food Science and Technology, 2019, 116:108498.

[3] Yixuan Han, Yuting Mei, Kaixin Li, Yiqing Xu, Fang Wang*. Effect of transglutaminase on rennet-induced gelation of skim milk and soymilk mixtures. Journal of the Science of Food and Agriculture, 2018, 99:1820-1827.

[4] Kaixin Li, Jianjun Yang, Qigen Tong, Wei Zhang, Fang Wang*. Effect of enzyme modified soymilk on rennet induced gelation of skim milk. Molecules, 2018, 23:3084.

[5] Fang Wang, Qigen Tong, Jie Luo, Yiqing Xu, Fazheng Ren*. Effect of carrageenan on physicochemical and functional properties of low-fat Colby cheese. Journal of Food Science, 2016, 81:E1949-E1955.

[6] Fang Wang, Wei Zhang, Fazheng Ren*. Effect of carrageenan addition on the rennet-induced gelation of skim milk. Journal of the Science of Food and Agriculture, 2016, 96:4178-4182.

[7] Fang Wang, Xianting Liu, Yanan Hu, Jie Luo, Xin Lv, Huiyuan Guo, Fazheng Ren*. Effect of carrageenan on the formation of rennet-induced casein micelle gel. Food Hydrocolloids, 2014, 36:212-219.

[8] Fang Wang, Xiaoying Zhang, Jie Luo, Huiyuan Guo, Fazheng Ren*. Effect of proteolysis and calcium equilibrium on functional properties of natural Cheddar cheese during ripening and the resultant processed cheese. Journal of Food Science, 2011, 76:248-253.