Wang Zhenyu

Ph. D, Professor, Doctoral Supervisor

Education background

2008 - 2011, Ph.D., China Agricultural University, Beijing

2006 - 2008, M.S., China Agricultural University, Beijing

2002 - 2006, B.Sci., China Agricultural University, Beijing

Research interests

Theories and technologies of Chinese traditional meat products

-Focus on smoke, roast, fried, air-dried and sauced meat products, to reveal the mechanism of characteristic quality formation and thermal reaction hazards inhibition. To develop technologies or equipment for industrialization, such as liquid smoking, green roasting, gradient temperature hot air drying, etc.

-To build green manufacturing technology system, with hazards control, pollutants automatic emission and quality enhance simultaneously. To innovate 4R meat products, ready to cook, ready to eat, ready to preparation, ready to heat.

-To develop nutritional theory and new meat products for senior people, children, athlete, soldier and so on.

Selected publications

1. Xiaoyue Yang, Dequan Zhang, Christophe Blecker, Chunjiang Zhang, Xiangxiang Sun, Zhenyu Wang. Effect of interaction between resveratrol and myofibrillar protein on the production of bound heterocyclic amines. Food Bioscience, 2024, 59, 104166.

2. Gao ziwu, Zhang Dequan, Wu ruiyun, He jinhua, Ma jiale, Sun Xiangxiang, GU minghui, Wang zhenyu. Fluctuation of flavor quality in roasted duck: The consequences of raw duck preform's repetitive freeze-thawing. Food Research International, 2024, 187, 114424.

3. Ruotong Nie, Chunjiang Zhang, Huan Liu, Xiangru Wei, Rongmei Gao, Haonan Shi, Dequan Zhang, Zhenyu Wang. Characterization of Key Aroma Compounds in Roasted Chicken Using SPME, SAFE, GC-O, GC-MS, AEDA, OAV, Recombination-omission Tests, and Sensory Evaluation. Food Chemistry: X, 2024, 21, 101167.

4. Ziwu Gao，Yinna Zhou, Dequan Zhang, Ruiyun Wu, Jiale Ma, Jinhua He, Zhenyu Wang. 2024 Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure SaltingImplications for Protein Anabolism and Digestion in Rats. Foods, 2024, 13 (3), 402.

5. Xinyu Yang, Xiaoyue Yang, Xiangxiang Sun, Dequan Zhang, Xiaoguang Gao, Zhenyu Wang. Effects of combined chlorogenic acid and cold plasma on the color and flavor of roasted mutton patties. International Journal of Food Science and Technology, 2023, 58, 6563-6575.

6. Xiangxiang Sun, Yumei Yu, Ahmed S.M. Saleh , Xinyu Yang, Jiale Ma, Ziwu Gao, Dequan Zhang, Wenhao Li, Zhenyu Wang. Characterization of aroma profiles of Chinese four most famous traditional red-cooked chickens using GC-MS, GC-IMS, and E-nose. Food Research International, 2023,173, 113335.

7. Xiaoyue Yang, Christophe Blecker, Huan Liu, Dequan Zhang , Zhenyu Wang. Effect of plant polyphenols with different m-hydroxy and o-hydroxy groups on the inhibition of heterocyclic amines formation in roasted meat. Food Control, 2023, 153, 109960.

8. Huan Liu,Teng Hui, Xiaochun Zheng,Shaobo Li, Xiangru Wei, Pi Li, Dequan Zhang, Zhenyu Wang. Characterization of key lipids for binding and generating aroma compounds      in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC. Food Chemistry, 2022, 374, 131723.

9. Huan Liu, Teng Hui, Fei Fang, Qianli Ma, Shaobo Li, Dequan Zhang, Zhenyu Wang. Characterization and Discrimination of Key Aroma Compounds in Pre and Postrigor Roasted Mutton by GC-O-MS, E-Nose and Aroma Recombination Experiments. Foods, 2021, 10(10), 2387.

Awards/Achievements

He has presided over 9 national, provincial and ministerial level scientific research projects, won 5 State level or/and Provincial Achievement Awards in Sci. & Tech., published more than 60 academic papers, 5 books and has been applied 48 national patents. The innovation technologies have been applied in more than 20 companies to produce popular meat products.

Address: No 2, Yuanmingyuan West Rd., Beijing, P.R. China

Tel: +86-10-62819392

E-mail: wangzhenyu@caas.cn