个人简历

工作经历：

2026.1-至今 十大正规买足球网站 副教授

2021.9-2025.12   十大正规买足球网站 讲师

教育经历：

2016.09-2021.06 中国农业大学 工学博士

2019.09-2021.01 康奈尔大学    联合培养

2013.09-2016.06 北京化工大学 工学硕士

2009.09-2013.06 东北农业大学 工学学士

主要课程

食品毒理学、饮食与心理健康、咖啡制作与品鉴

主要研究领域

畜产品加工与资源功能化利用，食源性物质的功能活性及作用机制，功能食品的开发与功能评价

主要学术成果（课题、论文、获奖、专利等）

承担的主要科研项目（限5项）：

1) 徽州刀板香特征风味和色泽形成机制研究，国家自然科学基金区域创新发展联合基金/子课题，2026.1-2029.12，在研，主持

2) 美拉德反应型纳米乳液-鸭皮胶原蛋白互作对烤鸭色素形成与稳定的影响机制，国家自然科学基金青年基金，2025.1-2027.12，在研，主持

3)干腌发酵类肉制品减盐增效与品质智能分级关键技术研发，国家重点研发计划/子课题，2023.12-2027.11，在研，主持

4) 全谷物原/配料生物酶法加工技术研究/子课题，国家重点研发计划/子课题，2022.12-2026.12，在研，参与

发表的代表性论文（限10篇）：

1. Xinyu Kou, Jiahao Bie, Jinxuan Cao, Jinpeng Wang, Yuemei Zhang, Wenbiao Shi, Zaisheng Peng, Ying Wang*, Wendi Teng*. EGCG-egg yolk proteins complexes-stabilized HIPPEs for enhanced delivery of lipophilic bioactives: Insight into structure and function relationship, Food Chemistry, 2025, 495(Pt 3):146600.

2. Jiahao Bie, Jinxuan Cao, Zaisheng Peng, Jinpeng Wang, Yuemei Zhang, Wenbiao Shi, Ying Wang*, Wendi Teng*. Composite egg yolk proteins-stabilized high internal phase Pickering emulsions via ultrasonic treatment for phytosterol ester delivery. Food Hydrocolloids, 2025, 169: 111648.

3. Binghui Zhang, Jinxuan Cao, Jinpeng Wang, Yuemei Zhang, Liang Zhao, Baohua Kong, Wei Wang, Ying Wang*, Wendi Teng*. The screen of the key differential taste substances and its metabolic pathways for different grades of Jinhua hams based on untargeted metabolomics. Food Chemistry, 2025, 492(Pt 3):145550.

4. Xinyu Kou, Wendi Teng*, Jinpeng Wang, Ying Wang, Yuemei Zhang, Jinxuan Cao*. Physicochemical properties and formation process of micro-nanoparticles (MNPs) in pork bone soup under different stewing processing. Food Control, 2025, 175(1): 111317.

5. Xinyu Kou, Wendi Teng*, Jinpeng Wang, Ying Wang, Yuemei Zhang, Jinxuan Cao*. Comparison of High-Pressure and Normal-Pressure Stewing on Physicochemical and Structural Properties of Pork Bone Soup and Micro-Nanoparticles (MNPs) Inside. Journal of Food Science, 2025, 90(7), 70414.

6. Xinyu Huϯ, Xinshuo Yaoϯ, Xinyu Kou, Jinpeng Wang, Yuemei Zhang, Ming Li, Xianqi Yao, Jinxuan Cao, Qing Guo, Ying Wang*, Wendi Teng*. Characterization of the physicochemical properties and key aroma compounds of Beijing roast duck skin sugared by water-in-oil nanoemulsion. Food Chem X, 2025, 29:102666.

7. Jiahao Bie, Jinxuan Cao, Zaisheng Peng, Jinpeng Wang, Ying Wang*, Yuemei Zhang, Yu Ding, Wendi Teng*. Studies on the complex interactions of different egg yolk proteins and their roles on rheological properties and stability of high internal phase Pickering emulsions, Food Hydrocolloids, 2025, 160(1): 110755.

8. Binghui Zhang, Ying Wang*, Jinpeng Wang, Yuemei Zhang, Wei Wang, Jinxuan Cao, Baohua Kong, Wendi Teng*. The establishment of ham grade, sensory scores and key flavor substances prediction models for Jinhua ham via E-nose combined with machine learning, Food Chemistry, 2025, 30(472): 142847.

9. Jiahao Bie, Wendi Teng*, Zaisheng Peng, Jinxuan Cao, Jinpeng Wang, Yuemei Zhang, Ying Wang*. Investigation on the physicochemical properties and volatile components of egg yolk fermented by different lactic acid bacteria and quality evaluation of mayonnaise prepared from fermented egg yolk. Food Bioscience, 2025, 66, 106261.

10. Xinshuo Yao, Wendi Teng*, Jinpeng Wang, Ying Wang, Yuemei Zhang, Jinxuan Cao*. Polyglycerol polyricinoleate and lecithin stabilized water in oil nanoemulsions for sugaring Beijing roast duck: preparation, stability mechanisms and color improvement. Food Chemistry. 2024, 447, 138979.