王小永(華東理工大學副教授)

王小永(華東理工大學副教授)

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王小永,男,出生於河北石家莊,副教授,研究方向主要集中在膠體化學生物大分子的交叉領域。

基本介紹

  • 中文名:王小永
  • 國籍:中國
  • 民族:漢族
  • 出生地:河北石家莊
  • 職業:華東理工大學副教授
  • 現居地:上海
人物生平,主要成就,出版著作,

人物生平

2005年7月於中國科學院化學研究所獲博士學位;
2005年8至2008年8月先後在美國Rutgers University和Penn State University做博士後研究;
2008年9月加入華東理工大學,被聘為副教授。 研究方向:
主要集中在膠體化學生物大分子的交叉領域,包括(1)功能性兩親分子的設計及聚集行為;(2)綠色生物大分子的分子作用及套用;(3)新型微膠囊化技術。

主要成就

Mingling Yang, Yue Wu, Jinbing Li, Haibo Zhou, and Xiaoyong Wang*.Binding of Curcumin with Bovine Serum Albumin in the Presence of ι-Carrageenan and Implications on the Stability and Antioxidant Activity of Curcumin. J. Agric. Food Chem.,2013,61(29), 7150–7155.
Qianqian Yang, Dan Ke, Mingling Yang, Jinxiang Hong, Qianping Ran, Xiaoyong Wang*. Effect of salt concentration on the phase separation of bitumen emulsions. Colloids and Surfaces A: Physicochem. Eng. Aspects. 2013, 425, 1– 5.
Yumeng Niu, Dan Ke, Qianqian Yang, Xiaoyong Wang*, Zhiyun Chen,Xueqin An, Weiguo Shen. Temperature-dependent stability and DPPH scavenging activity of liposomal curcumin at pH 7.0. Food Chemistry, 2012, 135(3), 1377–1382.
Yumeng Niu, Xiaoyong Wang*, Shaohu Chai, Zhiyun Chen, Xueqin An, and Weiguo Shen. Effects of Curcumin Concentration and Temperature on the Spectroscopic Properties of Liposomal Curcumin.J. Agric. Food Chem.,2012,60(7), 1865–1870.
Zizhen Wan, Dan Ke, Jinxiang Hong,Qianping Ran,Xiaoyong Wang*, Zhiyun Chen,Xueqin An*,Weiguo Shen. Comparative study on the interactions of cationic gemini and single-chain surfactant micelles with curcumin. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2012, 414, 267–273
Dan Ke,Xiaoyong Wang*. Spectrometric Study on the Interaction of Dodecyltrimethylammonium Bromide with Curcumin. Langmuir, 2011, 27(23), 14112-14117.
Xiaoyong Wang, Yu-Wen Wang, and Qingrong Huang. Enhancing Stability and Oral Bioavailability of Polyphenols Using Nanoemulsions.Micro/Nanoencapsulation of Active Food Ingredients, 2009, 13,198-212.

出版著作

1. Xiaoyong Wang, Yan Jiang, Yu-Wen Wang, Mou-Tuan Huang, Chi-Tang Ho, and Qingrong Huang; Food Chem. 2008, 108, 419-424
2. Xiaoyong Wang, Yunqi Li, Yu-Wen Wang, Jyotsana Lal, and Qingrong Huang; J. Phys. Chem. B. 2007, 111, 515-520
3. Xiaoyong Wang, Jooyoung Lee, Yu-Wen Wang, and Qingrong Huang; Biomacromolecules 2007, 8, 992-997
4. Yajuan Li, Xiaoyong Wang, and Yilin Wang; J. Phys. Chem. B. 2006, 110, 8499-8505
5. Xiaoyong Wang, Yajuan Li, Jinben Wang, Yilin Wang, Jianping Ye, and Haike YanJin Zhang and Robert K. Thomas;J. Phys. Chem. B, 2005, 109, 12850–12855
6. Xiaoyong Wang, Jinben Wang, Yilin Wang, and Haike YanPeixun Li and Robert K. Thomas;Langmuir, 2004, 20, 53–56
7. Xiaoyong Wang, Jinben Wang, Yilin Wang, Jianping Ye, and Haike YanRobert K. Thomas;J. Phys. Chem. B, 2003, 107, 11428–11432

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