王安琪

个人简介

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王安琪，太阳集团tyc副教授，硕士研究生导师，新疆维吾尔自治区“天池英才”。主要从事食品的高值化利用，尤其是农产品的高值化技术的开发及营养学方面的研究。主持/参与国家级项目1项，省部级项目2项，校级项目1项。参与发表SCI论文40余篇，参与出版专著2部，获得中国商业联合会全国服务业科技创新奖一等奖、中国商业联合会科技进步奖特等奖。

科研学术工作经历与教育背景

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2025.08--至今 太阳集团tyc，太阳集团tyc，副教授

2024.07--2025.07 太阳集团tyc，太阳集团tyc，讲师

2020.09--2024.06 天津科技大学，食品科学与工程专业，博士

2017.09--2020.01 天津科技大学，食品工程专业，硕士

2013.09--2017.07河南科技大学，食品质量与安全专业，学士

研究方向:

1.食品的高值化利用

2.食品的营养学评价

科研项目

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1.太阳集团tyc高层次人才科研启动项目，2025.07-2028.06，主持

2.自治区天池英才青年博士项目，2025.06-2028.06，主持

3.科技部国家重点研发计划政府间合作重点项目，2025.03-2027.02，参与

4.兵团科技计划重点项目，2025.06-2028.06，参与

学术论文

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1. Anqi Wang, Qinghai Wu, Zhen Liu, Xinyu Guo, Bowen Diao, Yue San, Chris Blanchard, Zhongkai Zhou, Guohua Zhao. Multi-omics and machine learning analysis reveals distinct macromolecular and metabolic features of sourdough fermented with different lactic acid bacteria. Food Chemistry, 2026, 527, 150866.

2. Cheng Chen, Anqi Wang, Haotian Wu, Ming Ning, Peng Yu, Ning Li, Chris Blanchard, Zhongkai Zhou, Weining Huang. A molecular understanding of the potent health of wholemeal sourdough bread derived from different lactic acid bacterial fermentation. Journal of Cereal Science, 2026, 128, 104364.

3. Cheng Chen, Anqi Wang, Xinyu Guo, Bowen Diao, Haotian Wu, Ming Ning, Peng Yu, Weining Huang, Ning Li, Chris Blanchard, Bing Wang, Zhongkai Zhou. Machine learning assisted metabolic characteristics for revealing key functionality of wholemeal sourdough bread. International Journal of Food Science, 2026, 2026, 2554747.

4. Sheng Ke, Anqi Wang, Peng Yu, Xuanyu Wang, Guandi Chen, Yanhong Lin, Chris Blanchard, Zhongkai Zhou, Guohua Zhao. Further understanding the unique structure derived from interaction of soy proteins with acylated starch of various chain-length short-chain fatty acids. Carbohydrate Polymers, 2025, 356, 123417.

5. Sheng Ke, Anqi Wang, Min Zhuang, Xuanyu Wang, Zhongkai Zhou. Complexation characteristics between acetylated starch and soy protein isolates and intestinal digestion behavior of the polymers encapsulated active compound. Food Hydrocolloids, 2025, 158, 110520.

6. Anqi Wang, Xuanyu Wang, Min Zhuang, Sheng Ke, Ming Ning, Peng Yu, Zhongkai Zhou. Size-dependent physicochemical property and functionality of insoluble dietary fiber derived from wheat bran. LWT, 2024, 193, 115747.

7. Anqi Wang, Tianlong Guo, Ran An, Min Zhuang, Xuanyu Wang, Sheng Ke, Zhongkai Zhou. Long-term consumption of resistant starch induced changes in gut microbiota, metabolites and energy homeostasis in a high-fat diet. Journal of Agricultural and Food Chemistry, 2023, 71, 22, 8448-8457.

8. Xuan Yao, Anqi Wang, Bo Gao, Yu Xue, Xueling Zhao, Xuanyu Wang, Rui Wang, Min Zhuang, Changqing Wei, Weidong Cheng, Jian Zhang, Padraig Strappe, Zhongkai Zhou. Impact of de-branched starch molecules and fatty acid complexes on the attenuation of ageing-induced cognitive impairment. Journal of the Science of Food and Agriculture, 2023, 103 (12), 5839-5848.

9. Anqi Wang, Changhao Xiao, Jianxian Zheng, Chuansong Ye, Zhen Dai, Qinghai Wu, Jinguang Liu, Padraig Strappe, Zhongkai Zhou. Terpenoids of Ganoderma lucidum reverse cognitive impairment through attenuating neurodegeneration via suppression of PI3K/AKT/mTOR expression in vivo model. Journal of Functional Foods, 2020, 73, 104142.

10. Anqi Wang, Min Liu, Wenting Shang, Jinguang Liu, Zhen Dai, Padraig Strappe, Zhongkai Zhou. Attenuation of metabolic syndrome in ob/ob mouse model by resistant starch intervention is dose dependent. Food & Function, 2019, 10, 7940-7951. 

获奖

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1. 2025年，中国商业联合会科技进步奖，特等奖（3/14）

2.2024年，中国商业联合会全国服务业科技创新奖，一等奖（8/15）

承担教学

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主要承担本科生课程《食品工艺学》。

公司产品

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每年招收硕士研究生1-2名。