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王亮 (Liang Wang)

Jiangsu University教师

H指数:22

被引数:1,601

个人简介

"姓名：王亮学历：博士研究生。职称：教授，博士、硕士生导师。办公地点：智能技术研发大楼四楼A405电子邮件：1390593786@qq.com 教育经历：1996年09月-2000年06月：无锡轻工大学食品学院，本科；2000年09月-2003年06月：江南大学食品学院，硕士研究生；2003年09月-2007年07月：江南大学食品学院，博士研究生。工作经历：2007年-2024年：新疆大学，生命科学与技术学院，教师；2025年-至今，新疆大学，智慧农业学院（研究院..."

教育背景

2003.09 – 2007.07
江南大学食品学院博士研究生博士研究生
2000.09 – 2003.06
江南大学食品学院硕士研究生硕士研究生
1996.09 – 2000.06
无锡轻工大学食品学院本科本科

工作经历

2025.01 – 至今
新疆大学，智慧农业学院（研究院）
教师
2012.01 – 2015.12
新疆大学化学化工博士后流动站
博士后研究人员
2007.01 – 2024.12
新疆大学，生命科学与技术学院
教师

荣誉奖项

新疆杏子主栽品种品质数据库建立和贮运加工技术开发，自治区科技进步奖二等奖（2012年）｜自治区
鲤鱼饲料新原料利用及制备工艺开发推广，自治区科技进步奖三等奖（2015年）｜自治区
新疆特色林果及果渣挤压加工技术的开发，新疆大学第十届自然科学优秀成果奖一等奖（2016年）｜新疆大学

Effect of fermentation with reconstituted milk on the texture, rheological properties, microstructure and aroma composition of milk beer

复原乳发酵对牛奶啤酒质地、流变特性、微观结构和香气成分的影响

international journal of transportation science and technology

IF2.8

2025-07-200

PRE

Genistein mitigates renal fibrosis in diabetic nephropathy by suppressing epithelial–mesenchymal transition and aberrant glycolysis through downregulating the expression of HIF-1α

染料木黄酮通过下调HIF-1α的表达，抑制上皮-间质转化和异常糖酵解，从而缓解糖尿病肾病中的肾纤维化。

Food Bioscience

IF5.9

2025-06-300

PRE

Antibiotic rejection of nanofiltration elevates the level of antibiotic resistance at the membrane surface: A double-edged sword

纳滤膜对抗生素的排斥作用提高了膜表面的抗生素抗性水平：一把双刃剑

CHEMICAL ENGINEERING JOURNAL

IF13.2

2025-06-010

PRE

Comparative lipidomics analysis of human colostrum, mature milk and yak mature milk

人初乳、成熟乳及牦牛成熟乳的比较脂质组学分析

IF9.8

2025-06-011

PRE

Enhancement of dietary fiber yoghurt using high-pressure homogenized bacterial cellulose: Effects on microstructure, water distribution, and sensory properties

利用高压均质细菌纤维素增强膳食纤维酸奶：对微观结构、水分分布和感官特性的影响

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2025-05-010

PRE

Addition of Lactobacillus fermentum to Fermented Sea Buckthorn (Hippophae rhamnoides L.) Fruit Vinegar Significantly Improves Its Sour Taste

添加 Lactobacillus fermentum 到发酵沙棘（Hippophae rhamnoides L.）果醋中显著改善了其酸味

IF5.1

2025-03-310

OA

Influence of Rhizosphere Temperature and Humidity Regulation on Rooting, Mortality, and Transplant Survival of Aeroponically Rapid Growth Mulberry Cutting

IF3.4

2025-02-260

OA

Regional differences, convergence characteristics, and carbon peaking prediction of agricultural carbon emissions in China

ENVIRONMENTAL POLLUTION

IF7.3

2025-02-010

PRE

Accumulation of advanced oxidative protein products exacerbate satellite glial cells activation and neuropathic pain

MOLECULAR MEDICINE

IF6.4

2025-01-261

OAAI

Cardiovascular protective effects of natural flavonoids on intestinal barrier injury

MOLECULAR AND CELLULAR BIOCHEMISTRY

IF3.7

2025-01-170

PRE

Changes in volatile flavors during the fermentation of tomato ( Solanum lycopersicum L.) juice and its storage stabilization

IF9.8

2025-01-012

PRE

pH-Dependent interactions between β-casein and blueberry anthocyanins based on typical thermal processing conditions: Stability, structural characterization, and binding mechanisms

FOOD HYDROCOLLOIDS

IF12.4

2024-11-012

PRE

Exopolysaccharide from Leuconostoc mesenteroides XR1: Yield optimization, partial characterization and properties

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-11-012

PRE

Stabilization of fermented tomato (Solanum lycopersicum L.) juice by differently charged hydrocolloids

FOOD CHEMISTRY-X

IF8.2

2024-10-011

OAAI

Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation (vol 11, 1344117, 2024)

FRONTIERS IN NUTRITION

IF5.1

2024-05-170

OAAI

The exopolysaccharides produced by Leuconostoc mesenteroides XR1 and its effect on silk drawing phenomenon of yoghurt

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-03-014

PRE

Cefiderocol: Clinical application and emergence of resistance

DRUG RESISTANCE UPDATES

IF21.7

2024-01-016

PRE

Effects of adding milk to fermented black mulberry (Morus nigra L.) juice on its antioxidant activity in C2C12 cells and changes in volatile flavor compounds during storage

FOOD CHEMISTRY-X

IF8.2

2023-12-018

OAAI

Effects of EPS-producing Leuconostoc mesenteroides XR1 on texture, rheological properties, microstructure and volatile flavor of fermented milk

FOOD BIOSCIENCE

IF5.9

2023-12-015

PRE

Antibacterial mechanism of rose essential oil against Pseudomonas putida isolated from white Hypsizygus marmoreus at cellular and metabolic levels

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2023-06-0122

PRE