教育经历 2012年-2015年 吉林大学 军需科技学院 博士 2008年-2011年 吉林大学 军需科技学院 硕士 2004年-2008年 吉林大学 军需科技学院 学士 工作经历 2024年-至今 吉林大学 食品科学与工程学院 教授 2019年-2024年 吉林大学 食品科学与工程学院 副教授 2015年-2019年 吉林大学 食品科学与工程学院 讲师 2017年-2020年 东北农业大学 博士后 2017年-2018年 美国佛蒙特大学 博士后

长期致力于食品科学与技术领域的研究和教学工作，主要围绕乳制品加工、植物基食品资源深加工利用、特医及功能食品研发等方面开展研究

Ru Zhao, Chuyu Chang, Yuxin He, Chuanrui Jiang, Zhaoxue Bao, and Cuina Wang*Effects of mixing ratio on physicochemical, structural properties and application in lycopene-loaded emulsions of blends of whey protein and pea protein. Food Chemistry (2024) Boxue Xia, Yilin Liu, Chao Dong, Yi Shen, Cuina Wang,*Enhancing the usability of pea protein in emulsion applications through modification by various approaches: A comparative study. Food Research International (2024) Boxue Xia, Yi Shen , Ru Zhao , Jie Deng , and Cuina Wang*Interactions with soy lecithin regulate the emulsification capacity of pea protein: Effects of soy lecithin concentration. Food Hydrocolloids (2024) Cuina Wang,* Yingcong Lu, Boxue Xia, Xiang Li, Xin Huang, and Chao Dong*Complexation of bovine lactoferrin with selected phenolic acids via noncovalent interactions: binding mechanism and altered functionality. Journal of Dairy Science (2023) Ru Zhao, Wenfei Fu, Dan Li, Chao Dong, Zhaoxue Bao, and Cuina Wang*Structure and functionality of whey protein, pea protein, and mixed whey/pea proteins treated by pH-shift or/and high intensity ultrasound. Journal of Dairy Science (2023) Cuina Wang, Ru Zhao, Wenfei Fu, Shuyi Li, Jianjun Cheng, Shilong Jiangc and Mingruo Guo Insights from 4D label-free proteomic analysis into variation of milk fat globule membrane proteins of human milk associated with infant’s gender. Journal of Agricultural and Food Chemistry(2023) Yuanyuan Zhang, Tiehua Zhang, Chao Dong, Ru Zhao, Xiaoge Zhang, Cuina Wang*Lycopene-loaded emulsions stabilized by whey protein covalently modified with pectin or/and chlorogenic acid: enhanced physicochemical stability and reduced bio-accessibility. Food Chemistry(2023) Weigang Zhong, Jiatong Li, Cuina Wang*, Tiehua Zhang*Formation, stability and in vitro digestion of curcumin loaded whey protein/ hyaluronic acid nanoparticles: Ethanol desolvation vs. pH-shifting method. Food Chemistry (2023) Xiaoge Zhang, Ce Wang, Zitong Qi, Ru Zhao, Cuina Wang* and Tiehua Zhang*Pea protein based nanocarriers for lipophilic polyphenols: spectroscopic analysis, characterization, chemical stability, antioxidant and molecular docking. Food Research International (2022) Yingcong Lu, Ru Zhao, Ce Wang, Xiaoge Zhang, Cuina Wang*Deciphering the non-covalent binding patterns of three whey proteins with rosmarinic acid by multi-spectroscopic, molecular docking and molecular dynamics simulation approaches. Food Hydrocolloids (2022)