王朋凯，博士，毕业于华中农业大学。

现从事的研究方向：水产胶原蛋白及明胶和胶原小肽的高质化加工与综合利用；生物基活性包装材料的开发与应用。

主持的科研项目：

1.木瓜凝乳酶低温酶促糖基化修饰增强鱼明胶冻融稳定性机制，国家自然基金委，王朋凯，202401-202612，在研，30万。

2.木瓜蛋白酶超低温催化果胶/nisin接枝共聚物的合成及其对高体鰤的保鲜机理研究，广东省基础与应用基础委员会，王朋凯，202101-202409，在研，10万元.

3.木瓜蛋白酶超低温催化果胶/nisin接枝共聚物的合成机制，广东海洋大学，王朋凯，202101-202512，在研，30万。

4.TGase/鱼鳞胶对莲藕全粉慢消化调控的协同增效机制，湖北省农产品转化与加工重点实验室，王朋凯，202401-202512，在研，3万。

第一作者/通讯作者发表的论文：

[1] Song Ya, Zhang Feng, Yu Ruishi, Zheng Huayuan,Wang Pengkai*.Acylated pectin/gelatin-based films incorporated with alkylated starch crystals:Characterization, antioxidant and antibacterial activities, and coating preservation effects on golden pomfret. International Journal of Biological Macromolecules, 2023, 241, 124532-124546.

[2]Wang Pengkai, GaoYifan, Wang Daying, Huang Zhili, Fei Peng. Amidated Pectin with amino acids:Preparation, Characterization and Potential Application in hydrocolloid.Food Hydrocolloids, 2022, 129, 107662-107669.

[3]Wang Pengkai,Liu Jingna, Zhuang Yuanhong, Fei Peng. Acylating Blueberry Anthocyanins with Fatty acids: Improvement of their Lipid Solubility and Antioxidant Activities.Food Chemistry:X, 2022.15, 100420-100427.

[4] Chen Ping,Wang Pengkai*,Hong Pengzhi.Ferulic acid- and gallic ester-acylated pectin: Preparation and characterization,Journal of Food Science. 2022, 12, 123.1-13.

[5]Wang Pengkai,Wang Yao,Hong Pengzhi, Zhou Chunxia.Dialdehyde starch crystal: A novel bio-crosslinker for strengthening the structure and physio-chemical properties of gelatin- based films,Food Bioscience. 2021. 129, 101308-101317.

[6]Wang Pengkai,Fei Peng,Zhou Chuncia, Hong Pengzhi.Stearic acid esterified pectin: Preparation,characterization and application in edible hydrophobic pectin/chitosan composites films, International Journal of Biological Macromolecules. 2021, 186, 528-534.

[7]Wang Pengkai, Fei Peng, Zhou Chunxia, Hong Pengzhi. Preparation of acylated pectin with phenolic acid through lipase-catalyzed reaction and evaluation of their preservation performance, Lwt-Food Science & Technology, 2021.147, 111615-111622.

[8]Wang Pengkai, Xiong Zhouyi, Fei Peng, Cai Jie, Walayat Noman and Xiong Hanguo. An approach for compatibility of the starch with poly(lactic acid) and ethylene-vinyl acetate glycidyl-methacrylate.International Journal of Biological Macromolecules , 2020, 161, 44-58.

[9]Wang Pengkai, Xiong Zhouyi, Xiong Hanguo and Cai Jie. Synergistic effects of modified TiO₂/multi-functionalized graphene oxide nanosheets as functional hybrid nanofiller in enhancing interface compatibility of PLA/starch nanocomposites，Journal of Applied Polymer Science, 2020,12,1-17.

[10]Wang Pengkai, Tang Shangwen, Sheng Feng, Cai Jie, Fei Peng, Nawaz Asad, Walayat Noman, Javaid Allah Bakhsh and Xiong Hanguo. Crystallization, thermal stability, barrier property, and aging resistance application of multi-functionalized graphene oxide/poly(lactide)/starch nanocomposites, International Journal of Biological Macromolecules, 2019, 132, 1208-1220.

[11]Wang Pengkai, Sheng Feng, Tang Shanwen, Din Zia, Chen Lei, Nawaz Asad, Hu Chun, Xiong Hanguo. Synthesis and Characterization of Corn Starch Crosslinked with Oxidized Sucrose. STARCH-STARKE , 2019, 71, 18001521-18001529.

邮箱：wangpengkai6688@163.com