Wang Lifeng, Ph.D, Professor, PhD supervisor, Director of the International Liaison Office of Nanjing University of Finance and Economics.

 

    Contact number: 025-86718730

 

    E-mail: wanglifeng_8@nufe.edu.cn.

 

Professor Wang Lifeng is committed to the research on the high-value utilization technology of grain, oil and food resources, focusing on the processing characteristics and nutritional evaluation of whole grains, exploring the evaluation and mechanism of the functional effects of phenolic compounds in cereals, and using the protein (peptide) in food components to prevent diabetes, obesity and other metabolic syndromes. Prof. Wang has published more than 50 SCI/EI papers as the first or corresponding author in Ultrasonics Sonochemistry, Journal of Agricultural and Food Chemistry, Food Hydrocolloids, Food & Function, Journal of Functional Foods, etc. More than 30 papers have been published in CSCD core journals. Authorized more than 20 national invention patents, and published more than 40 national invention patents. Participated in the drafting of 2 national grain and oil industry standards.

 

The main social part-time jobs are the executive director of the Chinese Institute of Cereals and Oils, the deputy secretary-general of the Youth Committee of the Chinese Institute of Food Science and Technology, the vice chairman of the Food Branch of the Chinese Institute of Cereals and Oils, and the supervisor of the Jiangsu Food Institute. At the same time, he served as the review expert of the Ministry of Science and Technology, the Ministry of Education, the Ministry of Agriculture, the National Natural Science Foundation, etc.; the editorial board of the "Food Industry and Technology", "Food Research and Development" magazines, and review expert of the Journal of Agricultural and Food Chemistry, Food Hydrocolloids, Food Chemistry, Journal of Functional Food, Food & Function and other journal.

 

Professor Wang Lifeng was selected as a post scientist in the modern agricultural (wheat) industrial technology system of Jiangsu Province. He successively won the Outstanding Youth Award of the Chinese Society of Food Science and Technology, the National Outstanding Cereals and Oils Technician, the first prize of the Science and Technology Award of the Chinese Cereals and Oils Society, and the second prize of the Jiangsu University Technology Invention First prize, the second prize of Nanjing Natural Science Outstanding Papers. He has been selected as the first batch of "National Grain Industry Young Top Talents" (National Bureau of Grain and Material Reserve), Jiangsu Province "333" Project Middle and Young Science and Technology Leader (Jiangsu Provincial Party Committee Organization Department), Jiangsu Province "Six Talent Peak Program" B-level training target (Jiangsu Provincial Department of Human Resources and Social Security), Jiangsu Province "Dual Innovation Doctor" Program candidate (Jiangsu Provincial Science and Technology Department), Jiangsu Province "Blue Project" outstanding young backbone teacher (Jiangsu Provincial Department of Education), Jiangsu Province Excellent Master Thesis instructor (Jiangsu Provincial Department of Education).

 

Main scientific research projects (hosted):

 

General projects of the National Natural Science Foundation of China:

 

Research on the molecular mechanism and structure-activity relationship of coumaric acid glycosides antioxidants based on Nrf2/ARE signaling pathway, 31571766, 2016.01-2019.12;

 

The effect of disulfide bond molecular conformation on the digestibility of rapeseed Napin protein and the absorption mechanism of digestion products, 31871729, 2019.01-2022.12.

 

Sub-topics of the National Key R&D Plan:

 

Research on the technology of preparing edible rapeseed protein (peptide) by enzymatic method, 2016YFD0401401, 2017.01-2020.12;

 

Research on the material basis of raw materials for rice, wheat and rapeseed processing, 2016YFD0400201, 2017.01-2020.12.

 

The second-level subject of the "863" Project:

 

Study on the metabolic mechanism and stability of active peptide functional factors, 2013AA102207-2, 2013.01-2017.12.

 

National Agricultural Achievement Transformation Project:

 

Solid-state fermentation to produce high-efficiency and safe rapeseed protein peptide production technology pilot test, 2012GB24490611, 2012.04-2013.04;

 

Pilot test and industrial production of technology for preparing rapeseed functional short peptides based on biological fermentation, 2014GB2C100318, 2014.09-2016.09.

 

General Projects of Jiangsu Natural Science Foundation:

 

Study on the mechanism of peptidyl rapeseed protein hydrolysate on the regulation of glucose uptake by small intestinal cells, BK20191408, 2019.07-2021.06;

 

Research on the anti-tumor mechanism and stability of rapeseed protein peptide, BK2010573, 2010.07-2012.07;

 

Study on the molecular mechanism and structure-activity relationship of anti-proliferative activity of barley coumaric acid glycosides, BK20141485, 2014.07-2017.06.

 

Jiangsu Science and Technology Support Plan Project:

 

Research on the key technology of hazard factor analysis and control during the storage and processing of finished grains, BE2012764, 2012.09-2015.09.

 

Jiangsu Provincial Agricultural Science and Technology Independent Innovation Fund Project:

 

Research and development of key technologies for the production of functional compound grain meal replacement foods based on ultrafine grinding processing methods, CX(18)3040, 2018.07-2021.06.

 

Research on the structure identification and activity evaluation technology of modified rapeseed peptide, CX(10)444, 2010.06-2012.06.

 

Representative papers in recent years (first author or corresponding author):

 

(1) Application of Ultrasound-Assisted Physical Mixing Treatment Improves In Vitro Protein Digestibility of Rapeseed Napin. Ultrasonics Sonochemistry, 2020, 105136. (IF: 7.279)

 

(2) Insoluble-bound polyphenols of adlay seed ameliorate H2O2-induced oxidative stress in HepG2 cells via Nrf2 signalling. Food Chemistry, 2020, 126865. (IF: 5.399)

 

(3) Enhancing the solubility and foam ability of rice glutelin by heat treatment at pH12: Insight into protein structure. Food Hydrocolloids, 2020, 103, 105626. (IF: 5.839)

 

(4) Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour. International Journal of Biological Macromolecules, 2020, 146, 524-529. (IF: 4.784)

 

(5) Insight into the effect of gluten-starch ratio on the properties of Chinese steamed bread (Mantou). International Journal of Biological Macromolecules, 2020,163, 1821-1827. (IF: 4.784)

 

(6) Synthesis, Purification, and Characterization of a Structured Lipid Based on Soybean Oil and Coconut Oil and Its Applications in Curcumin-Loaded Nanoemulsions. European Journal of Lipid Science and Technology, 2020, 122. 2000086. (IF: 2.056)

 

(7) Assessment of the DPP-IV inhibitory activity of a novel octapeptide derived from rapeseed using Caco-2 cell monolayers and molecular docking analysis. Journal of Food Biochemistry, 2020, 44(10). (IF:1.662)

 

(8) Identification and Quantification of DPP-IV-Inhibitory Peptides from Hydrolyzed-Rapeseed-Protein-Derived Napin with Analysis of the Interactions between Key Residues and Protein Domains. Journal of Agricultural and Food Chemistry, 2019, 67(13), 3679- 3690. (IF: 3.571)

 

(9) Influence of photooxidation on the lipid profile of rapeseed oil using UHPLC-QTOF-MS and multivariate data analysis. Analytical Methods, 2019, 11(22), 2903-2917. (IF:2.378)

 

(10) Physicochemical properties and interfacial dilatational rheological behavior at air-water interface of high intensity ultrasound modified ovalbumin: Effect of ionic strength. Food Hydrocolloids, 2019, 97, 105210. (IF: 5.839)

 

(11) Absorption and metabolism of peptide WDHHAPQLR derived from rapeseed protein and inhibition of HUVEC apoptosis under oxidative stress. Journal of Agricultural and Food Chemistry, 2018, 66(20), 5178-5189. (IF: 3.571)

 

(12) Transepithelial transport of YWDHNNPQIR and its metabolic fate with cytoprotection against oxidative stress in human intestinal Caco-2 cells. Journal of Agricultural and Food Chemistry, 2017, 65(10), 2056-2065. (IF: 3.571)

 

(13) Identification and anti-tumour activities of phenolic compounds isolated from defatted adlay (Coix lachryma-jobi L. var. ma-yuen Stapf) seed meal. Journal of Functional Foods, 2016, 26, 394-405. (IF: 3.197 )

 

(14) Separation and purification of an anti-tumor peptide from rapeseed (Brassica campestris L.) and the effect on cell apoptosis. Food & Function, 2016, 7(5), 2239-2248. (IF: 3.241)

 

(15) Structural characterization of phenolic compounds and antioxidant activity of the phenolic-rich fraction from defatted adlay (Coix lachryma-jobi L. var. ma-yuen Stapf) seed meal. Food Chemistry, 2016, 196, 509-517. (IF : 5.399)

 

(16) Study on antioxidant activity and amino acid analysis