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Pengjie Wang
Nutrition and health
China Agricultural University
Beijing
Language: Chinese, English
Protein
Functionality
Structure
Modification
Dairy
Science
Technology
Yak Milk
Emulsification
Nanofibres
Areas of Focus
- Protein Physical Functionality and Structural Targeted Modification
- Dairy Science and Technology
Work Experience
- 2020.06-present - China Agricultural University - Associate Professor
- 2019.09-2020.05 - Beijing Innovation Center for Food Nutrition and Human Health - Scientist
- 2017.07-2019.08 - China Agricultural University - Postdoctoral Researcher
Academic Background & Achievements
- 2020.06-present: Associate Professor at China Agricultural University
- 2019.09-2020.05: Scientist at Beijing Innovation Center for Food Nutrition and Human Health
- 2017.07-2019.08: Postdoctoral Researcher at China Agricultural University
- 2013.07-2017.06: PhD at China Agricultural University
- 2010.09-2013.06: Master's in Engineering at Gansu Agricultural University
- 2006.09-2010.06: Bachelor's in Engineering at Gansu Agricultural University
Publications
- Casein gel particles as novel soft Pickering stabilizers: The emulsifying property and packing behaviour at the oil-water interface, Wang Pengjie, Chen Chong, Guo Huiyuan, Zhang Hao, Yang Zibiao and Ren Fazheng, 2018
- Composite films with properties improved by increasing the compatibility of sodium caseinate and zein in a heated 60% ethanol solvent, Wang Shumin, Chen Han, Tong Yi, Zhang Jijun, Chen Chong, Ren Fazheng, Hou Caiyun, Wang Pengjie, 2023
- Recent developments of electrospun zein nanofibres: Strategies, fabrication and therapeutic applications, Chen Han, Su Jiaqi, Brennan Charles S, Paul Van der Meeren, Zhang Nana, Tong Yi, Wang Pengjie, 2022
- Incorporating surfactants within protein-polysaccharide hybrid particles for high internal phase emulsions (HIPEs): Toward plant-based mayonnaise, Su Jiaqi, Ma Qianhan, Cai Yongjian, Li Hao, Yuan Fang, Ren Fazheng, Wang Pengjie, 2023
- Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction, Zhao Sheliang, Huang Ying, McClements David Julian, Liu Xuebo, Wang Pengjie and Liu Fuguo, 2022
- Delivery of curcumin using zein-gum arabic-tannic acid composite particles: fabrication, characterization, and in vitro release properties, Zhang Yiquan, Liu Guiqiao, Ren Fazheng, Liu Ning, Tong Yi, Li Yi, Liu Anni, Wu Lida and Wang Pengjie, 2022
- Pea albumin extracted from pea (Pisum sativum L.) seed protects mice from high fat diet-induced obesity by modulating lipid metabolism and gut microbiota, Liu Ning, Song Zhuan, Jing Wenhua, Yang Yue, Sun Shiqiang, Zhang Yiquan, Zhang Shucheng, Liu Siyuan, Ren Fazheng, Wang Pengjie, 2022
- Circular extraction: innovative use of a switchable composite extractant for prolamin extraction from grain byproducts, Chen Han, Li Yi, Liu Anni, Wu Lida, Yan Wenliang, Tong Yi and Wang Pengjie, 2022
- 一种酪蛋白凝胶颗粒乳化剂及其制备方法和用途, 任发政、王鹏杰、郭慧媛、陈冲, 2022
Awards
- 2021: China National Commercial Science and Technology Award, First Prize for Key Technologies and Industrialization of High-Quality Yak Milk
- 2022: Tibet Autonomous Region Science and Technology Award, Second Prize for Key Technology Development and Application of High-Quality Yak Milk Quality Control
