【學術簡介】 學習經曆： 1999年9月-2003年6月，南京農業大學，食品科學與工程專業，學士學位。 2003年9月-2006年6月，南京農業大學，食品科學專業，碩士學位。 2010年9月-2014年6月，南京農業大學，食品科學專業，博士學位。
教學及研究經曆： 2006年6月-至今，江蘇省農業科學院科研人員。 2016年9月-2017年9月，加拿大紐芬蘭紀念大學，訪問學者。
學術社會兼職及榮譽： 中國畜産品加工研究會理事。
【主講課程】 博士研究生： 碩士研究生： 本科生：
【指導碩、博士生研究方向】 博士研究生： 碩士研究生： 肉品品質形成及調控機制。
【研究領域】 肉品加工與質量控制。
【主要論著】 2018年 [1]Zou Y., Zhang K., Zhang X. X., Li P. P., Zhang M. H., Liu F., Sun C., Xu W. M. (*), & Wang D. Y.(*), Optimization of goose breast meat tenderness by rapid ultrasound treatment using response surface methodology and artificial neural network. Animal Science Journal, 89(9): 1339-1347. [2]Sun C., Zou Y., Wang D. Y. (*), Geng Z. M., Xu W. M., Liu F., & Cao J. X. (*), Construction of Chitosan-Zn-Based Electrochemical Biosensing Platform for Rapid and Accurate Assay of Actin. Sensors. 2018, 18(6): 1865. [3]Zhang J., Ye Y. F., Sun Y. Y., Pan D. D., Ou C. R., Dang Y. L., Wang Y., Cao J. X. (*), & Wang D. Y.(*), 1H NMR and multivariate data analysis of the differences of metabolites in five types of dry-cured hams. Food Research International, 2018, 113: 140-148. [4]Sun C., Zhang M. H., Fei Q. Q., Wang D. Y. (*), Sun Z. L., Geng Z. M., Xu W. M. (*), & Liu F., Graphite-like g-C3N4-F127-Au Nanosheets Used for Sensitive Monitoring of Heat Shock Protein 90. Sensors and Actuators B: Chemical, 2018, 256: 160-166. [5]Zhang M. H., Wang D. Y. (*), Geng Z. M., Li P. P., Sun Z. L., & Xu W. M., Effect of heat shock protein 90 against ROS-induced phospholipid oxidation. Food Chemistry, 2018, 240: 642-647. [6]Zhang M. H., Wang D. Y.(*), Li P. P., Sun C., Xu R., Geng Z. M., Xu, W. M., & Dai, Z. Q., Interaction of hsp90 with phospholipid model membranes. Biochimica et Biophysica Acta (BBA) - Biomembranes, 2018, 1860: 611-616. [7]Zou Y., Zhang K., Bian H., Zhang M. H., Sun C., Xu W. M. (*), & Wang D. Y.(*), Rapid tenderizing of goose breast muscle based on actomyosin dissociation by low-frequency ultrasonication. Process Biochemistry, 2018, 65: 115-122. [8]Sun Z. L., Wang X. M., Zhang X. X., Wu H. H., Zou Y., Li P. P., Sun C., Xu W. M., Liu F.(*), & Wang D. Y.(*), Class III bacteriocin Helveticin-M causes sublethal damage on target cells through impairment of cell wall and membrane. Journal of Industrial Microbiology & Biotechnology, 2018, 45: 213-227. [9]Li P. P., Zhang M. H.,Zou Y., Sun Z. L., Sun C., Geng Z. M., Xu W. M. (*),& Wang D. Y.(*), Interaction of Heat shock protein 90B1 (Hsp90B1) with liposome reveals its potential role in protection the integrity of lipid membranes. International Journal of Biological Macromolecules, 2018, 106: 1250-1257. [10]Wang D. Y., Zhang M. H., Zou Y., Sun Z. L., & Xu W. M. (*), Optimization of Flavourzyme hydrolysis condition for preparation of antioxidant peptides from duck meat using response surface methodology, Journal of Poultry Science, 2018, 55: 217-223. [11]Wang D.Y., & Shahidi F. (*), Protein hydrolysate from turkey meat and optimization of its antioxidant potential by response surface methodology. Poultry Science, 2018, 97: 1824-1831. [12]Zou Y., Xu P. P., Wu H. H., Zhang M. H., Sun Z. L., Sun C., Wang D. Y.(*), Cao J. X.(*), & Xu W. M., Effects of different ultrasound power on physicochemical property and functional performance of chicken actomyosin. International Journal of Biological Macromolecules, 2018, 113: 640-647. [13]Zou Y., Bian H., Li P. P., Sun Z. L., Zhang M. H.,Geng Z. M., Xu W. M. (*), & Wang D. Y.(*), Optimization and physicochemical properties of nutritional protein isolate from pork liver with ultrasound-assisted alkaline extraction. Animal Science Journal, 2018, 89: 456-466.
2017年 [1]Zou Y., Xu P. P., Li P. P., Cai P. P., Zhang M. H., Sun Z. L.,Sun C., Xu W. M. (*), & Wang D. Y.(*),Effect of ultrasound pre-treatment on the characterization and properties of collagen extracted from soft-shelled turtle (Pelodiscussinensis). LWT-Food Science and Technology, 2017, 82: 72-81. [2]Zou Y., Li P. P., Zhang K., Wang L., Sun Z. L., Sun C., Geng Z. M., Xu W. M.(*), & Wang D. Y.(*), Effects of ultrasound-assisted alkaline extraction on the physiochemical and functional characteristics of chicken liver protein isolate. Poultry Science, 2017, 96(8): 2975-2985. [3]Sun Z. L.(#), Li P. P.(#), Liu F.(*), Bian H., Wang D. Y.(*), Wang X. M., Zou Y., Sun C., & Xu W. M., Synergistic antibacterial mechanism of the Lactobacillus crispatus surface layer protein and nisin on Staphylococcus saprophyticus. Scientific Reports, 2017, 7: 265. [4]Zou Y., Wang L., Cai P. P., Li P. P., Zhang M. H., Sun Z. L., Sun C., Xu W. M. (*), & Wang D. Y.(*), Effect of ultrasound assisted extraction on the physicochemical and functional properties of collagen from soft-shelled turtle calipash. International Journal of Biological Macromolecules, 2017, 105: 1602-1610. [5]Zou Y., Wang L., Li P. P., Cai P. P., Zhang M. H., Sun Z. L.,Sun C., Geng Z. M., Xu W. M. (*), Xu X. L., & Wang D. Y. (*), Effects of ultrasound assisted extraction on the physiochemical, structural and functional characteristics of duck liver protein isolate. Process Biochemistry, 2017, 52: 174-182. [6]Zhang M. H., Wang D. Y. (*), Geng Z. M., Sun C., Bian H., Xu W. M., Zhu Y. Z. & Li P. P., Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality. Asian-Australasian Journal of Animal Sciences, 2017, 30: 94-99. [7]Ren S., Li P. P., Geng Z. M.(*), Sun C., Song H., Wang D. Y.(*), Zhang M. H., Liu, F., & Xu W. M., Lipolysis and lipid oxidation during processing of Chinese traditional dry-cured white amur bream (Parabramispekinensis). Journal of Aquatic Food Product Technology, 2017, 26: 719-730.
2016年 [1]Sun C., Gao L., Wang D. Y. (*), Zhang M. H., Liu Y. (*), Geng Z. M., Xu W. M., Liu F., &Bian H., Biocompatible polypyrrole-block copolymer-gold nanoparticles platform for determination of inosine monophosphate with bi-enzyme biosensor. Sensors and Actuators B: Chemical, 2016, 230: 521-527. [2]Wang D. Y., Zhang M. H., Deng S. Y., Xu W. M. (*), Liu Y. (*), Geng Z. M., Sun C., Bian H., & Liu, F., Postmortem changes in actomyosin dissociation, myofibril fragmentation and endogenous enzyme activities of grass carp (Ctenopharyngodonidellus) muscle. Food Chemistry, 2016, 197: 340-344. [3]Wang D. Y. (*), Deng S. Y., Zhang M. H., Geng Z. M., Sun C., Bian H., Xu, W. M. (*), Zhu Y. Z., Liu F., & Wu H. H., The Effect of Adenosine 5'-monophosphate (AMP) on Tenderness, Microstructure and Chemical-physical Index of Duck Breast Meat. Journal of the science of food and agriculture, 2016, 96: 1467-1473. [4]Deng S. Y., Wang D. Y. (*), Zhang M. H., Geng Z. M., Sun C., Bian H., Xu W. M., Zhu Y. Z., Liu F., &Wu H. H., Application and optimization of the tenderization of pig Longissimus dorsi muscle by adenosine 5'-monophosphate (AMP) using the response surface methodology. Animal Science Journal, 2016, 87: 439-448. [5]Wang D. Y., Deng S. Y., Zhang M. H., Geng Z. M., Sun C., Bian H., Liu F., Zhu Y. Z., &Xu W. M. (*), Optimization of the Tenderization of Duck Breast Meat by Adenosine 5’-Monophosphate (AMP) using Response Surface Methodology. Journal of Poultry Science, 2016, 53: 93-101. 2015年 [1] Sun C., Wang D. Y. (*), Geng Z. M., Gao L., Zhang, M. H., Bian H., Liu F., Zhu Y. Z., Wu H. H., & Xu W. M. (*), One-step green synthesis of polypyrrole-Au nanocomposite and its application in myoglobin aptasensor. Analytical Methods, 2015, 7: 5262-5268. [2]Sun C. (#), Wang D. Y. (#), Zhang M. H., Ni Y. X. (*), Shen X. H., Song Y. C., Geng Z. M., Xu W. M., Liu F., & Mao C. (*), Novel L-lactic acid biosensors based on conducting polypyrrole-block copolymer nanoparticles. Analyst, 2015, 140: 797-802. [3]Liu F., Wang X. X., Du L. H., Wang D.Y., Zhu Y. Z., Geng Z. M., Xu X. X. (*), & Xu W. M., Effect of NaCl treatments on tyramine biosynthesis of Enterococcus faecalis. Journal of Food Protection, 2015, 78(5): 940-945. [4]Liu F., Liu M., Du L. H., Wang D.Y., Geng Z. M., Zhang M. H., Sun C., Xu X. X. (*), Zhu Y. Z., & Xu W. M., Synergistic antibacterial effect of the combination of epsilon-Polylysine and Nisin against Enterococcus faecalis. Journal of Food Protection, 2015, 78(12): 2200-2206.
2014年 [1] Zhu Y. Z., Zhang S. Z., Geng Z. M. (*), Wang D. Y., Liu F., Zhang M. H., Bian H., & Xu, W. M., Analysis of abietic acid and dehydroabietic acid residues in raw ducks and cooked ducks. Poultry Science, 2014, 93: 1-5. [2]Sun C., Han Q. R., Wang D. Y., Xu W. M., Wang W. J., Zhao W. B. (*),& Zhou M. (*), A label-free and high sensitive aptamer biosensor based on Hyperbranched polyester microspheres for thrombin detection. Analytica Chimica Acta, 2014, 850: 33-40. [3]Zhu Y. Z., Zhang S. Z., Geng Z. M. (*), Wang D. Y., Liu F., Zhang M. H., Bian H., & Xu, W. M., Simultaneous determination of abietic acid and dehydroabietic acid residues in duck meat by HPLC-PAD-FLD. Food Analytical Methods, 2014, 7(8), 1627-1633. [4]Liu F., Du L. H., Wu H. H. (*), Wang D. Y., Zhu Y. Z., Geng Z. M., Zhang M. H., & Xu W. M., Effects of storage temperature on tyramine production by Enterococcus faecalis R612Z1 in water-boiled salted ducks. Journal of Food Protection, 2014, 77(10): 1804-1808. [5]Liu F., Xu W. J., Du L. H., Wang D. Y., Zhu Y. Z., Geng Z. M., Zhang M. H., & Xu W. M.(*), Heterologous expression and characterization of tyrosine decarboxylase from Enterococcus faecalis R612Z1 and Enterococcus faecium R615Z1. Journal of Food Protection, 2014, 77(4): 592-598. [6]Zhang M. H., Wang D. Y. (*), Geng Z. M., Bian H., Liu F., Zhu Y. Z., & Xu W. M. (*), The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality. Food Chemistry, 2014, 165: 337-341. [7]Wang D. Y. (*), Zhang M. H., Bian H., Xu W. M., Xu X. L. (*), Zhu Y. Z., Liu F., Geng Z. M., & Zhou G.H., Changes of phospholipase A2 and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation. Food Chemistry, 2014, 145: 997-1001. [8]Wang D. Y., Zhang M. H., Bian H., Dong H., Xu W. M., Xu X. L. (*), Zhu Y. Z., & Liu F., Geng Z. M., Zhou G. H., & Wang P., Proteolysis and cathepsin activities in the processing of dry-cured duck. Poultry Science, 2014, 93: 221-226. [9]Wang D. Y., Zhang M. H., Liu F., Zhu Y. Z., & Xu W. M. (*), Purification and characterisation of a phosphatidylcholine-binding protein from duck Biceps femoris muscle. Animal Production Science, 2014, 54(2): 194-199. [10]Wang D. Y., Zhang M. H., Xu W. M., Bian H., Liu F., Geng Z. M., Zhu Y. Z. (*), & Xu, X. L., Changes in chemical-physical index and microstructure during dry-cured duck processing. Journal of Poultry Science, 2014, 51: 221-227.
2013年 [1]Wang D. Y. (#), Dong H.(#) , Zhang M. H. (#) , Liu F., Bian H., Zhu Y. Z., & Xu W. M. (*), Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness. Food Chemistry, 2013, 141(2): 675-679. [2]Zhang M. H. (#), Wang D. Y. (#), Huang W., Liu F., Zhu Y. Z., Xu W. M. (*), & Cao J. X., Apoptosis during postmortem conditioning and its relationship to duck meat quality. Food Chemistry, 2013, 138: 96-100. [3]Li C. (#), Wang D. Y. (#), Xu W. M. (*), Gao F., & Zhou G. H., Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle. LWT-Food Science and Technology, 2013, 51(1): 266-274. [4]Li C. (#), Wang D. Y. (#), Dong H., Xu W. M., Gao F. (*), Zhou G. H., & Zhang M. H., Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle. Journal of the Science of Food and Agriculture, 2013, 93(8): 1979-1985.
【科研項目】 在研項目： [1]國家自然科學基金面上項目：一磷酸腺苷（AMP）促進肌動球蛋白解離的作用機制研究。 [2]江蘇省自然科學基金面上項目：HSP90抑制磷脂酰膽堿氫過氧化物形成的作用機制研究。
結題項目： [1]國家自然科學基金青年科學基金項目：肌動球蛋白解離機制及其與鴨肉嫩度的關聯性研究。 [2]江蘇省自然科學基金面上項目：Hsp90抑制肌内磷脂水解的作用機制研究。 [3]江蘇省自然科學基金面上項目：肌内磷脂在闆鴨加工過程中的水解機制。
【科研成果及獎勵】 科研獲獎： [1]江蘇省農業科學院科學技術獎一等獎：禽肉加工産業升級關鍵技術創新與集成應用。 [2]安徽省科學技術獎三等獎：江淮特色禽産品品質提升關鍵技術集成及示範。 [3]江蘇省科學技術獎三等獎：禽肉制品加工關鍵技術研究與集成示範。 [4]中國商業聯合會科技進步二等獎：禽肉腌臘制品工業化生産研究與示範。
【所獲專利】 [1]國家發明專利：一種促進肌原纖維裂解的肉品嫩化方法，專利号：ZL201410590237.X。 [2]國家發明專利：一種基于膜技術的家禽屠宰預冷水的循環使用方法，專利号：ZL201210376357.0。 [3]國家發明專利：一種凝膠型魚湯産品及其生産工藝，專利号：ZL201510399924.8。 [4]國家發明專利：應用于肌紅蛋白檢測的電化學适配體傳感器的制備方法，專利号：ZL201510234067.6。 [5]國家發明專利：一種通電快速腌制肉類的方法，專利号：ZL201410020054.4。 [6]國家發明專利：改善肉制品表面色澤的梯度加熱方法，專利号：ZL201110380105.0。 [7]國家發明專利：一種冰鮮禽肉制品塗膜保鮮的方法，專利号：ZL200910184363.4。 [8]國家發明專利：一種改善低溫鴨肉制品嫩度的加熱制熟方法，專利号：ZL201410590237.X。 [9]國家發明專利：一種腌臘禽肉制品風幹成熟中紫外增香的方法，專利号：ZL200810243900.3。 [10]國家發明專利：一種鴨腸的加工方法，專利号：ZL201010112362.1。
【在讀碩、博士人數】 2人
【已畢業碩、博士人數】 5人
【指導本科生人數】 8人
【以上資料更新日期】 2019.03.21
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