Wang Hao

1.Personal Profile

Name: Wang Hao

Education: Doctor

Title: Lecturer

Office telephone: 0532-82032389

Email: wanghao@ouc.edu.cn

2.Experiment skill training

Aquatic product processing and quality control

3.Research results

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.