王军

　　 　　

王军，男，博士，副教授，硕士生导师。

中国农机学会农副产品加工机械分会委员，陕西省蜂衍生品中心专家。

一、学习工作经历

2023.01—至今，西北农林科技大学食品科学与工程学院，副教授

2019.07—2022.12，西北农林科技大学食品科学与工程学院，讲师

2015.09—2019.06，中国农业大学，博士

2017.10—2018.10，加拿大麦吉尔大学，联合培养博士

二、研究领域

1. 农产品干燥及贮藏过程中品质变化与调控；

2. 辣椒、花椒、生姜等特色香辛料产地初加工关键技术与品质分析；

3. 果蔬副产物综合开发利用。

三、开设课程

承担本科生《食品工艺学》、《果蔬加工工艺学》和《食品营销学》等课程。

四、科研项目

1. 基于温压胁迫的百合细胞损伤对干燥行为及胞内酚类物质可视化迁移的影响机制，国家自然科学基金青年项目（32202100），主持；

2. 苹果真空脉动干燥关键技术研究，陕西省重点研发计划（2020NY-142），主持；

3. 榆阳区标准化小叶桑园建设及桑产品综合开发利用技术推广项目，陕西省创新能力支撑技术（2019XY-02），主持；

4. 特色食用木本油料种实增值加工关键技术，国家重点研发计划（2019YFD1002404），参与；

5. 主持校企合作项目7项：包括辣椒酱、药王茶饮料、花粉奶酪等产品的开发。

四、发表论文

方向一：特色果蔬干燥过程中品质变化与调控

葡萄

Jun Wang, Arun S. Mujumdar, Hui Wang, Xiao-Ming Fang, Hong-Wei Xiao* &Vijaya Raghavan. (2021). Effect of drying method and cultivar on sensory attributes, textural profiles, and volatile characteristics of grape raisins. Drying Technology. 39, 1709199.

Jun Wang, Hongwei Xiao*, Xiaoming Fang*, A. S. Mujumdar, Sriram K. Vidyarthi, Long Xie. (2020). Effect of high-humidity hot air impingement blanching and pulsed vacuum drying on phytochemicals content, antioxidant capacity, rehydration kinetics and ultrastructure of Thompson seedless grape. Drying Technology. 40, 1845721.

Jun Wang, Arun S. Mujumdar, Lizhen Deng, Zhenjiang Gao, Hongwei Xiao*, G.S.V. Raghavan. (2018). High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape. Carbohydrate Polymers.194, 04.023.

Jun Wang, Weisong Mu, Xiaoming Fang, A.S. Mujumdar, Xuhai Yang, Lingyang Xue, Long Xie, Hongwei Xiao*, Zhenjiang Gao, Qian Zhang. (2017). Pulsed vacuum drying of Thompson seedless grape: Effects of berry ripeness on physicochemical properties and drying characteristic. Food and Bioproducts Processing.106, 09.003.

猕猴桃

Jin Wang*, Lili Zhang, Xin Dong, Jun Wang*, Vijaya Raghavan. (2022). Effects of variety, maturity and storage conditions on the allergic potential of kiwifruit and its relationship with antioxidant activity. Food Chemistry: X. 16, 100467.

Jin Wang¹, Jun Wang¹, Sai Kranthi Vanga, Vijaya Raghavan. (2020). High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin, carbohydrates and rheological properties. Food Chemistry. 313, 126121.

Jin Wang*, Jun Wang*, Sai Kranthi Vanga, Vijaya Raghavan. (2020). Influence of high-intensity ultrasound on the Ige binding capacity of act d 2 allergen, secondary structure, and in-vitro digestibility of kiwifruit proteins. Ultrasonics Sonochemistry. 71, 105409.

Jun Wang, Hongwei Xiao*, Jinghua Ye, Jin Wang*, Vijaya Raghavan. (2019). Ultrasound Pretreatment to Enhance Drying Kinetics of Kiwifruit (Actinidia deliciosa) Slices: Pros and Cons. Food and Bioprocess Technology. 12, s11947-019-02256-4.

桑葚

Kunhua Wang, Wenxin Ren, Xiaoran Jia, Ying Xing, Youte Wang, Jun Wang*, Huaide Xu*. (2023). Physicochemical properties and phytochemical components of white mulberry (Morus alba L.) fruits with different density at harvest. Journal of Food Composition and Analysis. 117, 105113.

Kunhua Wang, Jing Qi, Yu Jin, Feng Li, Jun Wang*, Huaide Xu*. (2022). Influence of fruit maturity and lactic fermentation on physicochemical properties, phenolics, volatiles, and sensory of mulberry juice. Food Bioscience. 48, 101782.

Kunhua Wang, Shufang Kang, Feng Li, Xiaojing Wang, Yaqing Xiao, Jun Wang*, Huaide Xu*. (2022). Relationship between fruit density and physicochemical properties and bioactive composition of mulberry at harvest. Journal of Food Composition and Analysis. 106, 104322.

苹果

Caiyun Wu, Jun Wang*, Ning Liu, Xuefeng Chen, Huaide Xu & Hongjie Lei*. (2022). Phytochemical Properties and Antioxidant Capacities of Apple Juice Fermented by Probiotics During Refrigerated Storage and Simulated Gastrointestinal Digestion. Applied Biochemistry and Biotechnology. S12010-022-04255-2.

Jun Wang, Yuxian Chen, Hui Wang, Shuyao Wang, Zina Lin, Lili Zhao*, Huaide Xu. (2022). Ethanol and blanching pretreatments change the moisture transfer and physicochemical properties of apple slices via microstructure and cell-wall polysaccharides nanostructure modification. Food Chemistry. 381, 132274.

Zina Lin, Zhihua Geng, Wenxin Liang, Huacheng Zhu, Jinghua Ye, Jun Wang*, Huaide Xu*. (2022). Steam blanching and ethanol pretreatment enhance drying rates and improve the quality attributes of apple slices via microstructure modification. Journal of Food Processing and Preservation. 46, e17256.

花粉

Jun Wang, Yuxian Chen, Lili Zhao, Yu Zhang, Xiaoming Fang*. (2022). Lipidomics reveals the molecular mechanisms underlying the changes in lipid profiles and lipid oxidation in rape bee pollen dried by different methods. Food Research International. 162, 112104.

Jia-Bao Ni, Yan-Xiang Bi, Sriram K. Vidyarthi, Hong-Wei Xiao, Li-Da Han, Jun Wang*, Xiao-Ming Fang*. (2023). Non-thermal electrohydrodynamic (EHD) drying improved the volatile organic compounds of lotus bee pollen via HS-GC-IMS and HS-SPME-GC-MS. LWT. 176, 114480.

王军, 王栋, 罗庆松, 肖红伟, 张晓琳, 方小明*, 高振江, 韩胜明. (2017). 不同贮藏条件下荷花粉脂质氧化与色泽降解动力学模型. 农业工程学报. 33(S1): 367-373.

山楂

Xinman Lou, Yu Jin, Huaixiang Tian, Haiyan Yu, Chen Chen, Milford Hanna, Yawen Lin, Long Yuan, Jun Wang*, Huaide Xu*. (2021). High-pressure and thermal processing of cloudy hawthorn berry (Crataegus pinnatifida) juice: Impact on microbial shelf-life, enzyme activity and quality-related attributes. Food Chemistry. 372, 131313.

柠檬

Jun Wang, Chunglim Law, Prabhat K. Nema, Jinhong Zhao, Ziliang Liu, Lizhen Deng, Zhenjiang Gao, Hongwei Xiao*. (2018). Pulsed vacuum drying enhances drying kinetics and quality of lemon slices. Journal of Food Engineering. 224, 2018.01.002.

方向二：香辛料产地初加工关键技术与品质分析

辣椒

Jun Wang, Yu-Peng Pei, Chang Chen, Xu-Hai Yang, Kejing An, Hong-Wei Xiao*. (2023). High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state. Innovative Food Science and Emerging Technologies. 83, 103246.

Jun Wang, Xuhai Yang, Arun S. Mujumdar, Xiaoming Fang, Qian Zhang, Zhian Zheng, Zhenjiang Gao, Hongwei Xiao*. (2018). Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage. Food Chemistry. 259, 2018.03.123.

Jun Wang, Xiaoming Fang, A.S. Mujumdar, Jingya Qian, Qian Zhang*, Xuhai Yang, Yanhong Liu, Zhenjiang Gao, Hongwei Xiao*. (2017). Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.). Food Chemistry. 220.

Jun Wang, Xuhai Yang, A.S. Mujumdar, Dong Wang, Jinhong Zhao, Xiaoming Fang, Qian Zhang**, Long Xie, Zhenjiang Gao, Hongwei Xiao*. (2017). Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.). LWT. 77, 2016.11.070.

生姜

Jun Wang, Tianyu Bai, Dong Wang, Xiaoming Fang, Lingyang Xue, Zhian Zheng, Zhenjiang Gao, Hongwei Xiao*. (2019). Pulsed vacuum drying of Chinese ginger (Zingiber officinale Roscoe) slices: Effects on drying characteristics, rehydration ratio, water holding capacity, and microstructure. Drying Technology. 37, 2017. 1423325.

方向三：果蔬副产物开发利用

核桃青皮

Heyu Shen¹, Jun Wang¹, Jingfang Ao, Yingying Cai, Meihua Xi, Yujie Hou, Mei Li, Anwei Luo*. (2022) Inhibitory kinetics and mechanism of active compounds in green walnut husk against α-glucosidase: Spectroscopy and molecular docking analyses. LWT. 172, 114179.

Heyu Shen¹, Jun Wang¹, Jingfang Ao, Yujie Hou, Meihua Xi, Yingying Cai, Mei Li, Anwei Luo*. (2022) Structure-activity relationships and the underlying mechanism of α-amylase inhibition by hyperoside and quercetin: Multi-spectroscopy and molecular docking analyses. Spectrochimica acta. Part A: Molecular and biomolecular spectroscopy. 285, 121797.

Heyu Shen¹, Jun Wang¹, Jingfang Ao, Lixia Ye, Yubing Shi, Yujie Liu, Mengyang Li, Anwei Luo*. (2023) The inhibitory mechanism of pentacyclic triterpenoid acids on pancreatic lipase and cholesterol esterase. Food Bioscience. 51, 102341.

柑橘皮

Jun Wang, Hui Wang, Hong-Wei Xiao*, Xiao-Ming Fang, Wei-Peng Zhang &Chang-Lu Ma. (2022) Effects of drying temperature on the drying characteristics and volatile profiles of Citrus reticulata Blanco peels under two stages of maturity. Drying Technology. 40, 1907590.

五、出版专著

1. Wang Jun, et al., Chapter 7 Grape drying: current status and future trends. Grape and Wine Biotechnology (ISBN 978-953-51-2693-5) edited by Antonio Morata and Iris Loira printed in October 2016 by INTECH Press, Rijeka, Croatia (pp145-165).

2. Wang Jun, et al., Chapter 11: The degradation mechanism and kinetics of vitamin C in fruits and vegetables during thermal processing. Drying Technologies for Foods: Fundamentals & Applications (Part III) edited by Prabhat K. Nema, Barjiinder Pal Kaur, and Arun S. Mujumdar. Printed in 2017 by New India Publishing Agency, New Delhi, India. pp227-253.

六、获奖

红枣干燥及精深加工技术研究，陕西林业科技成果奖一等奖（2021）

藏区牦牛乳系列制品现代生产技术及设备研究与示范，甘肃省科技进步二等奖（2019）

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A203

Email: jun.wang@nwafu.edu.cn