汪兰

汪兰，工学博士，湖北省农业科学院农产品加工与核农技术研究所主任，研究员。

2008年进入湖北省农业科学院农产品加工与核农技术研究所参加工作，现为主任、研究员^[1]。

长期从事水产保鲜加工及综合利用技术方向的研究。在淡水产品抗冻技术、克氏原螯虾净化提质方面取得了重要的成绩，研究成果获中华农业科技奖一等奖1项，湖北省科技进步一等奖2项。

主持承担国家自然科学基金面上项目、国家自然科学基金青年基金项目、国家重点研发计划子课题、湖北省技术创新专项重大项目、国家农业科技成果转化项目等。

2019-2022 主持国家自然科学基金面上项目“魔芋葡甘聚糖对肌原纤维蛋白冷冻保护作用的分子机制研究”

2018-2019 主持湖北省技术创新专项重大项目“特色淡水鱼预制调理加工与副产物综合利用关键技术研发”

2018-2020 主持国家重点研发计划子课题“预制调理品品质控制及货架期预测关键技术”；

2010-2012 主持国家自然科学基金青年基金项目“大米淀粉宏观特性与水分子运动的相关性研究”；

2014-2016 主持国家农业科技成果转化项目“天然复合鲫鱼调味品研究与示范”；

一种加速禽骨中营养物质溶出的方法^[2]，ZL201310507011.4

二次微波膨化制备夹心鱼糜膨化饼的方法^[3]，ZL201310286404.7

用鲟鱼脊骨制备低分子量鲟鱼硫酸软骨素的方法^[4]，ZL201310548309. X

一种食用菌风味肉烤肠的制备方法^[5]，ZL201410023904.6

一种清蒸淡水鱼软罐头的加工方法^[6]，ZL201310175206.3

一种预制淡水鱼含气调理加工工艺^[7]，ZL201310175208.2

一种鱼肉脯的加工方法^[8]，ZL201310506493.1

一种以蛋壳为基质制备印染料吸附剂的方法及处理方法^[9]，ZL201210102958.7

1. Shao, Y.,Wang, L*, Chen, C., Xiong, G., Hu, Y., Qiao, Y., Wu, W., Li, X., Wang, J., Liao, L., & Ding, A. (2018). Antioxidant capacity of fermented soybeans and their protective effect on protein oxidation in largemouth bass ( Micropterus salmoides ) during repeated freezing-thawing (FT) treatments. LWT - Food Science and Technology, 91, 213-221.

2. Shao, Y., Xiong, G., Ling, J., Hu, Y., Shi, L., Qiao, Y., Yu, J., Cui, Y., Liao, L., Wu, W., Li, X., Ding, A., &Wang, L*. (2018). Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish (Procambarus clarkia). LWT - Food Science and Technology, 87, 234-240.

3. Shi, L., Xiong, G., Ding, A., Li, X., Wu, W., Qiao, Y., Liao, L., &Wang, L*. (2018). Effects of freezing temperature and frozen storage on the biochemical and physical properties of Procambarus clarkii. International Journal of Refrigeration, 91, 223-229.

4. Shi, L., Yang, T., Xiong, G., Li, X., Wang, X., Ding, A., Qiao, Y., Wu, W., Liao, L., &Wang, L.* (2018). Influence of frozen storage temperature on the microstructures and physicochemical properties of pre-frozen perch ( Micropterus salmoides ). LWT - Food Science and Technology,, 92, 471-476.

5.Lan Wang, Guangquan Xiong, Yong-bo Peng, Wenjing Wu, Xin Li , Jun Wang , Yu Qiao, Li Liao, Anzi Ding. The Cryoprotective Effect of Different Konjac Glucomannan (KGM) Hydrolysates on the Glass Carp (Ctenopharyngodon idella) Myofibrillar During Frozen Storage. Food and bioprocessing technology. (2014) 7:3398–3406

6. Qianchun Deng, Xiao Yu, Jiqu Xu,Lan Wang, Fenghong Huang, Qingde Huang, Changsheng Liu and Fangli Ma. Effects of endogenous and exogenous micronutrients in rapeseed oils on the antioxidant status and lipid profile in high-fat fed rats. Lipids in Health and Disease 2014, 13:198

7. Yan Gao,Lan Wang*, Xiali Yue, Guangquan Xiong, Wenjin Wu, Yu Qiao, Li Liao. Physicochemical properties of lipase-catalyzed laurylation of corn starch. Starch/Stärke. 2014, 66(5-6):450–456

8.Lan Wang, Bijun Xie, Guangquan Xiong, Wenjing Wu, Jun Wang, Yu Qiao, Li Liao.The effect of freeze–thaw cycles on microstructure and physicochemical properties of four starch gels. Food Hydrocolloids. 2013.31(1): 61–67.(IF3.473)

9. Lan Wang, Bijun Xie, Guangquan Xiong, Xin Du, Yu Qiao, Li Liao. Study on the granular characteristics of starches separated from Chinese rice cultivars. Carbohydrate polymers. 2012,87(2):1038-1044. (IF3.628)

10. Lan Wang, Bijun Xie, John Shi, Sophia Xue, Qianchun Deng, Yu Wei, Binqiang Tian. Physicochemical properties and structure of starches from Chinese rice cultivars. Food Hydrocolloids. 2010,24(2-3):208-216.（IF2.512）

11. Wang Lan, Yin Zhihua, Zhang.Yun, Xie. Bijun, Sun Zhida. Morphological, physicochemical and textural properties of starch separated from Chinese water chestnut. Starch. 60 (2008) 181-191（IF1.036）

12. Lan Wang, Zhihua Yin, Jia Wu, Zhida Sun, Bijun Xie. A study on freeze-thaw characteristics and microstructure of Chinese water chestnut starch gels. Journal of Food engineering. 88 (2008) 186-192（IF1.867）

13. Qianchun Deng ,Lan Wang , Fang Wei , Bijun Xie , FengHong Huang, Wen Huang ,John Shi , Qingde Huang , Binqiang Tian , Sophia Xue . Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds. Food Chemistry. 124 (2011) 1458-1465(IF3.459).

14. Deng Qianchun, Shi Jie, Zheng Mingming, Xu Jiqu, Wan Chuyun, Huang Qingde, Zhou Qi, Guo Pingmei. Huang Fenghong,Wang Lan, Tian Hui. Thermal Stability of Rapeseed Oil Fortified with Unsaturated Fatty Acid Sterol Esters. Journal of the American Oil Chemists' Society. 2014,91(10):1793-1803.