王皓

一、个人简介

姓名：王皓

学历：博士

职称：讲师

办公电话：0532-82032389

邮箱：wanghao@ouc.edu.cn

二、研究方向

水产品加工及质量控制

三、研究成果

代表性论文：

1.Hao Wang, Cuina Wang, Mu Wang, & MingruoGuo. (2017). Chemical, physiochemical, and microstructural properties, and probiotic survivability of fermented goat milk using polymerized whey protein and starter culture Kefir Mild 01. Journal of Food Science, 82(11), 2650-2658.

2. Hao Wang, Cuina Wang, & Mingruo Guo. (2019). Effects of addition of strawberry juice pre-or post-fermentation on physiochemical and sensory properties of fermented goat milk. Journal of Dairy Science, 102(6), 4978-4988.

3. Hao Wang, Xiaomeng Sun, Xiao Song, & Mingruo Guo. (2021). Effects of kefir grains from different origins on proteolysis and volatile profile of goat milk kefir. Food Chemistry, 339, 128099.

4. Hao Wang, Cuina Wang, & Mingruo Guo. (2020). Autogenic successions of bacteria and fungi in kefir grains from different origins when sub-cultured in goat milk. Food Research International, 138, 109784.