食品科学与工程，博士，讲师，硕士生导师。

电子信箱：[email protected]，[email protected]

【个人简介】

博士，硕士生导师。2024年于江南大学获得食品科学与工程专业博士学位，同年入职国产a视频免费观看不卡。主要研究方向聚焦于谷物营养与功能因子、低GI食品的开发、膳食营养与肠道健康。在Trends in Food Science & Technology (IF=15.1)，Comprehensive Reviews in Food Science and Food Safety (IF=14.8), Food Research International (IF=8.0)等期刊发表学术论文数篇。主持开放课题2项。

【主讲课程】

1.《食品毒理学》、《基础营养学》（本科生）。

【主要研究领域】

1.谷物营养与功能因子；

2.低GI食品的开发；

3.膳食营养与肠道健康。

【代表性科研项目】

1. 湖南省预制菜工程技术研究中心开放课题项目，2024KFJJ004，2024年，主持，在研。

2. 广西糖资源绿色加工重点实验室开放课题项目，GXTZYKF202410，2024年，主持，在研。

3. 湖南省岳麓山工业创新项目,2024-DTPY-007，2024年，项目骨干，在研。

【代表性论文】

[1] Wangyan Qin, Lijun Sun, Ming Miao, Genyi Zhang. Plant-sourced intrinsic dietary fiber: Physical structure and health function [J]. Trends in Food Science & Technology. 2021, 118 (Part A): 341-355. (IF=15.1)

[2] Wangyan Qin, Wang Ying, Bruce Hamaker, Genyi Zhang. Slow digestion-oriented dietary strategy to sustain the secretion of GLP-1 for improved glucose homeostasis [J]. Comprehensive Reviews in Food Science and Food Safety. 2021, 20(5):5173-5196. (IF=14.8)

[3] Wangyan Qin, Junxiang Pi, Genyi Zhang. The interaction between tea polyphenols and wheat gluten in dough formation and bread making [J]. Food & function. 2022, 13(24):12827-12835. (IF=6.1)

[4] Wangyan Qin, Ying Wang, Fall Mouhamed, Bruce Hamaker, Genyi Zhang. Impact of the solubility of phenolic compounds from Highland Barley (Hordeum vulgare L.) on their antioxidant property and protein binding affinity [J]. LWT-food science and technology. 2023, 186：115251. (IF=6.0)

[5] Wangyan Qin, Tian Guo, Jieyao Yuan, Hong Zhu, Yanlan Liu, Cuiping Yi*. Mechanisms of egg white delaying the retrogradation of rice bread during short-term low-temperature storage. Agricultural Products Processing and Storage. 2026, 2(4).

[6] Cuiping Yi, Diefan Sheng, Wangyan Qin. Effects of sodium pyrophosphate on moisture characteristics and texture evolution of indica rice gel during short-term retrogradation at low-temperature. Food Research International. 2025, 214:116612. (IF=8.0)