姓    名：王雅琴

性    别：女

毕业院校：赫尔辛基大学 (University of Helsinki)

最高学位：博 士

办公地址：BET5365官方XX室

办公电话：无

电子邮箱：yaqin.wang@njau.edu.cn

研究方向：食品微生物，食品质构与风味调控，感官科学

个人简介：

王雅琴，公司副教授，硕士生导师。2013年6月毕业于浙江工商大学食品与生物工程学院，获工学学士学位；2016年6月毕业于芬兰赫尔辛基大学农林学院，获工学硕士学位，2020年9月毕业于芬兰赫尔辛基大学，获哲学博士学位。2020年9月至2022年10月，赫尔辛基大学食品与营养系博士后兼人类微生物组研究中心访问学者。2022年12月，公司高层次引进人才。

科研情况：

主要从事食品生物技术、植物源性食品开发、新型食品加工技术、食品风味与质构改良方面的研究工作。主持芬兰文化基金会项目一项(2019-2020)，主持公司高层次引进人才科研启动一项（2023）。目前已发表SCI论文18篇，其中第一作者论文9篇。

1. 代表性论文

Wang, Y.*, Tuccillo, F., Lampi, A. M., Knaapila, A., Pulkkinen, M., Kariluoto, S., Coda, R., Edelmann, M., Jouppila, K., Sandell, M., Piironen, V., & Katina, K. Flavor challenges in extruded plant-based meat alternatives: A review. Comprehensive Reviews in Food Science and Food Safety, 2022, 1– 32.

Wang, Y., & Jian, C*. Sustainable plant-based ingredients as wheat flour substitutes in bread making. npj Science of Food, 2022, 6.     

Wang, Y.*, Tacer-Caba, Z., Immonen, M., Kemell, M., Varis, J. V., Jian, C., & Maina, N. H. Understanding the influence of in situ produced dextran on wheat dough baking performance: maturograph, biaxial extension, and dynamic mechanical thermal analysis. Food Hydrocolloids, 2022, 131.  

Wang, Y.*, Xie, C., Pulkkinen, M., Edelmann, M., Chamlagain, B., Coda, R., Sandell, M., Piironen, V., Maina, N. & Katina, K. In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread. LWT-Food Science and Technology, 2022, 161, 113407.  

Wang, Y., Natalia, R-S., Edelmann, M., Sözer, N., Katina, K., & Coda. R.* Enhancing the utilization of rapeseed protein ingredients in bread making by tailored sourdough fermentation. Food Bioscience, 2022, 50.  

Wang, Y.*, Maina, H. N., Coda, R., & Katina, K. Challenges and opportunities for wheat alternative grains in breadmaking: Ex-situ- versus in-situ-produced dextran. Trends in Food Science and Technology, 2021, 113, 232-244.   

Wang, Y.*, Trani, A., Knaapila, A., Hietala, S., Coda, R., Katina, K. & Maina, N. H. The effect of in situ produced dextran on flavour and texture perception of wholegrain sorghum bread. Food Hydrocolloids, 2020, 106, 105913.  

Wang, Y.*, Compaoré-Sereme, D., Sawadogo-Lingani, H., Coda, R., Katina, K., & Maina, N. H. Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread. Food Chemistry, 2019, 285, 221-230.   

Wang, Y.*, Sorvali, P., Laitila, A., Maina, N. H., Coda, R., & Katina, K. (). Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread. Food Hydrocolloids, 2018, 84, 396-405.  

Immonen, M. *, Wang, Y., Coda, R., Katina, K., & Maina, N. H. The role of dextran and maltosyl-isomalto-oligosaccharides on the structure of bread enriched with surplus bread. Food Hydrocolloids, 2022, 133.

Tuccillo, F., Wang, Y., Edelmann, M., Lampi, A-M., Coda, R., & Katina, K. Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate. Foods, 2022, 11(22).

Nionelli, L., Wang, Y., Pontonio, E., Immonen, M., Rizzello, C., Maina, N., Katina, K., & Coda, R.* Antifungal effect of bioprocessed surplus bread as ingredient for bread making: Identification of active compounds and impact on shelf life. Food Control, 2020,118.

Xu, Y.*, Wang, Y., Coda, R., Sade, E., Tuomainen, P., Tenkanen, M. & Katina, K. In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour. International Journal of Food Microbiology, 2017, 248, 63-71.

2. 荣誉与奖励

(1) 芬兰文化基金会采访和专题报道 (2021)

URL: https://skr.fi/en/whats-new/solving-wheat-dilemma

(2) 芬兰食品研究基金会奖学金 (2018)