王翠萍，博士，中共党员，毕业于天津科技大学。天津科技大学生物工程学院博士后。

科研领域及方向

[1]食品组分互作及功能调控

[2]抗性淀粉精准设计及营养健康效应评价

[3]控糖与肠道健康导向功能性食品设计开发

科研项目情况

[1] 国家自然科学基金重点项目：热加工中淀粉与脂质等组分互作及对其发酵代谢机制的影响，2021-2025，参与。

[2] 国家自然科学基金项目：热加工过程中淀粉有序结构的变化及与酶消化性的关联机理研究，2019-2022，参与。

主要学术成果

先后发表各类科研论文17篇，授权发明专利2项。发表的主要学术论文有：

[1] Wang C, Chao C, Yu J, et al. Mechanisms underlying the formation of amylose-lauric acid-β-lactoglobulin complexes: experimental and molecular dynamics studies [J]. Journal of Agricultural and Food Chemistry, 2022, 70(34): 10635-10643.

[2] Wang C, Chao C, Sun R, et al. Structural factors that determine the amylolytic properties of starch-lipid complexes [J]. Journal of Agricultural and Food Chemistry, 2024, 72(24): 13918-13928.

[3] Wang C, Chao C, Sun R, et al. Increased crystallite stability enhances gut microbial fermentability of type 5 resistant starch [J]. Journal of Agricultural and Food Chemistry, 2025, 73(4): 2613-2622.

[4] Wang C, Chao C, Sun R, et al. In vitro fermentation properties are determined by starch-lipid complexes as an entity rather than their constituent mixture [J]. Journal of Agricultural and Food Chemistry, 2026, 74(3): 3028-3039.

[5] Wang C, Chao C, Sun R, et al. Response to comment on “Structural factors that determine the amylolytic properties of starch-lipid complexes” [J]. Journal of Agricultural and Food Chemistry, 2025, 73(32): 20524-20525.

[6] Zhang M, Wang C, Yu J, et al. Protocols for preparing novel amylose-lipid-polyphenol complexes with antioxidant activities [J]. Journal of Agricultural and Food Chemistry, 2025, 73(37): 23570-23579.

[7] Zhang M, Wang C, Yu J, et al. Structural effects of flavonoids on the properties of amylose-lauric acid-flavonoid complexes [J]. Journal of Agricultural and Food Chemistry, 2026, 74(20): 15805-15817.

[8] Wang J, Wang C, Yu J, et al. A novel composite resistant starch with improved prebiotic functions [J]. Food Hydrocolloids, 2025, 162: 111015.

[9] Zhang Y, Wang C, Chao C, et al. Effect of debranching on the formation and in vitro digestibility of high amylose maize starch-C18 unsaturated fatty acid complexes [J]. Carbohydrate Polymers, 2025, 357: 123445.

[10] Zhu H, Wang C, Wang Y, et al. Novel type of slowly digested starch complex with antioxidant properties [J]. Biomacromolecules, 2024, 25(5): 2914-2924.

授权发明专利主要有：

[1] 王书军、王翠萍、王晋伟、于璟琳。大规模选择性制备不同晶型的淀粉-脂肪酸复合物的方法及其应用。专利号：ZL 202311793352.2

[2] 王书军、王晋伟、王翠萍、于璟琳。一种复合抗性淀粉在调控高产短链脂肪酸菌群中的应用。专利号：ZL 202310156185.4

联系方式

办公地点：天津经济技术开发区第十三大街29号天津科技大学生物工程学院

邮政编码：300457

Email： cpwang@tust.edu.cn