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施

施文正 (Wenzheng Shi)

Shanghai Ocean University邮箱:wzshi@shou.edu.cn

H指数:30

被引数:2,965

个人简介

水产品加工及贮藏工程专业博士，教授，博士生导师，喀什大学兼职硕士生导师，水产品加工及贮藏工程系主任。2011年12月至2012年4月随大连海洋渔业集团公司“连兴海”号赴南极海域进行南极磷虾船上保鲜与加工研究，2013年9月至2014年7月在浙江大学生工食品学院进行国内骨干教师访问学者研究，2015年8月至2017年1月在喀什大学生命与地理科学学院任教。主持国家重点研发计划重点专项课题和子课题、国家自然科学基金面上项目等，发表学术论文100余篇，其中SCI/EI收录80余篇，申请发明专利30余项，已授权15项，制定标准3项，获中国食品工业协会科学技术一等奖等5项科技奖项。主讲《食品试验设计与统计分析》《食品原料学》《水产食品学》《食品风味化学与感官评定》等课程。

教育背景

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工作经历

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荣誉奖项

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Mechanistic Insights Into the Influence of Ultrasonic Pretreatment Power on Flavor of Antarctic Krill Protein Hydrolysates

南极磷虾蛋白水解物风味受超声波预处理功率影响的机制研究

Journal of Food Science

IF3.4

2026-09-080

PRE

Optimizing steaming core temperature to enhance tilapia protein digestibility in an elderly model: structural and textural mechanisms

优化蒸煮核心温度以提高老年模型中罗非鱼蛋白消化率：结构与质地机制

IF9.8

2026-09-010

PRE

Investigation of microwave non-thermal effects on fatty acids in Pacific saury (Cololabis saira) during sterilization

探究微波非热效应对太平洋凤尾鱼（Cololabis saira）在灭菌过程中脂肪酸的影响

Journal of Food Measurement and Characterization

IF3.3

2026-07-160

PRE

Comparative analysis of non-volatile flavor compounds in salt-sugar co-cured grass carp fillets utilizing various frying techniques

利用不同煎炸技术对盐糖复合腌制草鱼片的非挥发性风味化合物进行对比分析

IF9.8

2026-07-010

PRE

Inhibition mechanism of phloretin on grass carp myofibril-bound serine proteinase: From inhibition type to structural and interaction alterations

草鱼肌原纤维结合丝氨酸蛋白酶被根皮苷抑制的机制：从抑制类型到结构和相互作用的变化

Food Research International

IF8

2026-07-010

PRE

Fucoidan Oligosaccharides from Kjellmaniella crassifolia Ameliorate Ulcerative Colitis by Regulating the TLR4 and NF-κB Signaling Pathway and Modulating Gut Microbiota

来自克拉玛依的岩藻寡糖通过调节TLR4和nf-κb信号通路和调节肠道菌群改善溃疡性结肠炎

IF5.4

2026-05-210

OA

Multi-Level Quality Differentiation of Fried Grass Carp Fillets: Integrating Exploratory PCA, Supervised PLS-DA Classification, and Correlation Heatmap Analysis to Elucidate Frying Method Effects

fried grass carp fillets的多级质量差异分析：整合探索性PCA、监督PLS-DA分类和相关热图分析以阐明油炸方法的影响

Journal of Food Process Engineering

IF2.9

2026-05-080

PRE

Polysaccharide-induced Hypophthalmichthys molitrix surimi gel for controlling fishy smell release: Sensory, HS-GC-IMS, HS-SPME-GC-MS screening and textural characteristics

多糖诱导的Hypophthalmichthys molitrix鱼糜凝胶对鱼腥味释放的控制：感官、HS-GC-IMS、HS-SPME-GC-MS筛选和质构特性

Food Hydrocolloids

IF12.4

2026-03-140

PRE

The effects of different reheating methods on the edible quality and flavor of frozen Jingzhou fish cake

AQUACULTURE AND FISHERIES

IF0

2026-01-016

OAAI

High internal phase emulsions co-stabilized by rutin and grass carp myofibrillar protein: Multi-scale mechanism analysis based on interface protein composition and molecular dynamics

高内相乳液由芦丁和草鱼肌原纤维蛋白共稳定：基于界面蛋白组成和分子动力学的多尺度机制分析

Food Research International

IF8

2025-09-160

PRE

Silver carp surimi gels subjected to the “heating-low temperature storage-reheating” procedure: Characterization of gel and flavor properties

银鲳鱼鱼糜凝胶经“加热-低温储存-再加热”处理后的凝胶特性和风味特性表征

IF9.8

2025-08-310

PRE

Investigating the correlation between major taste substances and volatile flavor substances in Lateolabrax japonicus (sea bass) under bloodletting conditions

研究放血条件下牙鲆（海鲈鱼）主要味觉物质与挥发性风味物质之间的相关性

IF6.3

2025-08-270

PRE

pH modulates grass carp myofibrillar protein-aldehyde interactions: Molecular mechanistic insights

pH调控草鱼肌原纤维蛋白-醛类相互作用：分子机制研究

IF9.8

2025-07-040

PRE

In vitro digestion simulation of the meat of Chinese mitten crab: From the perspectives of origin and cooking time

中国绒螯蟹肉的在体消化模拟：从来源和烹饪时间角度

FOOD BIOSCIENCE

IF5.9

2025-07-010

PRE

Multi-step infrared macro-fingerprint features and lipid metabolism in HepG2 cells: Intervention of different sourced phospholipids

多步红外宏观指纹特征与HepG2细胞脂质代谢：不同来源磷脂的干预

Applied Food Research

IF6.2

2025-06-300

OA

Effects of polysaccharides and soy protein isolate on the gel properties and molecular structure of squid (Dosidicus gigas) surimi

多糖和大豆分离蛋白对鱿鱼（Dosidicus gigas）鱼糜凝胶特性和分子结构的影响

Journal of the Science of Food and Agriculture

IF3.5

2025-06-050

PRE

Current trends and perspectives on the color of fish during low-temperature preservation: A focus on evaluation methods, discoloration mechanism, and protection methods

当前低温保藏过程中鱼类颜色的趋势与展望：聚焦于评价方法、褪色机制及保护方法

IF9.8

2025-05-012

PRE

Enhanced gel properties of low-salt (1%) silver carp surimi via combined starch addition and 915 MHz microwave pasteurization treatment

通过淀粉添加和915 MHz微波巴氏杀菌处理的低盐(1%)鲢鱼鱼糜凝胶性能的增强

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2025-05-010

PRE

Key non-volatile taste components and characteristics in abdominal muscle of Eriocheir sinensis under various thermal processing methods (vol 464, 141902, 2025)

中华绒螯蟹腹部肌肉在不同热加工方法下的关键非挥发性风味成分及特性 (vol 464, 141902, 2025)

IF9.8

2025-04-010

PRE

Physicochemical Properties and Stability of Antioxidant Peptides from Swim Bladder of Grass Carp (Ctenopharyngodon idella)

草鱼（Ctenopharyngodon idella）鱼鳔抗氧化肽的理化性质与稳定性

IF5.1

2025-03-300

OA