王正旋 

姓名：王正旋

职称：讲师

研究领域：食品安全与功能

主讲课程：

个人简介：王正旋，男，1992年生，湖南省湘西州永顺县人，中共党员。本硕博均就读于哈尔滨工业大学，2021年毕业于哈尔滨工业大学化学工程与技术专业，获工学博士学位（导师：杨林教授）。现任昆明理工大学食品科学与工程学院教师，硕士生导师，负责本科生教学工作。

代表性成果：

[1]     Zhengxuan Wang, Mingcai Liang, Hui Li, Liang Cai, Hongjuan He, Qiong Wu, Lin Yang*. L-Methionine Activates Nrf2-ARE Pathway to Induce Endogenous Antioxidant Activity for Depressing ROS-derived Oxidative Stress in Growing Rats[J]. Journal of the Science of Food and Agriculture, 2019, 99(10):4849-4862.

[2]     Zhengxuan Wang, Liang Cai, Hui Li, Mingcai Liang, Lin Yang*. Rice Protein Stimulates Endogenous Antioxidant Response Attributed to Methionine Availability in Growing Rats[J]. Journal of Food Biochemistry, 2020, 44:e13180.

[3]     Zhengxuan Wang, Mingcai Liang, Hui Li, Liang Cai, Lin Yang*. Rice Protein Exerts Anti-Inflammatory Effect in Growing and Adult Rats via Suppressing NF-κB Pathway[J]. International Journal of Molecular Sciences, 2019, 24(20):6164.

[4]     Zhengxuan Wang, Ye Liu, Hui Li, Lin Yang *. Rice proteins, extracted by alkali and α-amylase, differently affect in vitro antioxidant activity[J]. Food Chemistry, 2016, 206: 137-145.

[5]     Zhengxuan Wang, Hui Li, Mingcai Liang, Lin Yang*. Glutelin and prolamin, different components of rice protein, exert differently in vitro antioxidant activities[J]. Journal of Cereal Science, 2016, 72: 108-116.

招生专业：食品科学与工程、生物与医药

电子邮箱：WZX@kust.edu.cn