2023.8-至今      中国农业大学 营养与健康系 博士后

2018.9-2023.7  中国农业大学 营养与食品安全 工学博士

2014.9-2018.7  北京林业大学 食品科学与营养工程 工学学士

乳品加工

食源性蛋白的功能特性

1. 国家自然科学基金青年基金，项目编号：32402011，2025.1-2027.12，主持

2. 国家资助博士后研究人员计划，项目编号：GZC20241937，主持

3. 国家自然科学重点基金-直接超高温灭菌乳蛋白复合体的结构表征及“老化凝胶”形成机制，参与

一、发表文章

1. W Zhang, ..., F Ren*. Formation and physical properties of skimmed milk/low-acyl gellan gum double gels: Influence of gelation sequence. Carbohydrate Polymers, 2025, 349: 123012.

2. W Zhang, ..., P Wang*. Analysis of composition and source of the key aroma compounds in stir-fried pepper tallow. Food Chemistry, 2024, 441: 138321.

3. W Zhang, ..., C Chen*. Effect of trisodium citrate on the gelation properties of casein /gellan gum double gels formed at different temperature. Carbohydrate Polymer Technologies and Applications, 2025, 10: 100768.

4. C Chen, ...., W Zhang*. Formation and physical properties of casein–gellan gum/Ca²⁺ gel with interpenetrating polymer network. LWT-Food Sciences and Technology, 2025, 215: 117284.

5. J Wang, ...., W Zhang*. New insights into the acid gelation of camel milk casein. Journal of Agriculture and Food Research, 2025, 19: 101746.

6. C Chen, W Zhang*, ..., Fazheng Ren*. Thermo-responsive composite nanoparticles based on hydroxybutyl chitosan oligosaccharide: Fabrication, stimulus release and cancer therapy. International Journal of Biological Macromolecules, 2024, 276: 133842.

7. W Jin¹, W Zhang¹, H Tang¹..., Y Zhu*. Microplastics exposure causes the senescence of human lung epithelial cells and mouse lungs by inducing ROS signaling. Environment International, 2024, 185:108489.

8. C Chen¹, W Zhang¹, ..., P Wang*. Emulsion stability of hydroxybutyl chitosan as emulsifier at low pH: Effects of the degree of substitutions of hydroxybutyl groups. International Journal of Biological Macromolecules, 2024, 258: 128868.

9. W Zhang, ..., F Ren*. The internalization mechanisms and trafficking of the pea albumin in Caco-2 cells. International Journal of Biological Macromolecules, 2022, 217: 111-119.

10. W Zhang, ..., P Wang*. Characterizations of gelatin from the skin of American bullfrog (Rana catesbeiana) as affected by extraction temperature. Sustainability, 2021, 13(8): 4390.

11. 张伟博，王米其，王鹏杰. 响应面法优化炸花椒油中酶解工艺[J].中国调味品, 2021,第11期.

二、授权专利

1．任发政,张伟博,陈冲,李依璇,王鹏杰,张炎,孙亚楠,刘思源,申月敏.一种促进动物白蛋白细胞内吞的方法及其应用. ZL 202310847601.5.

2. 任发政,张伟博,陈冲,李依璇,王鹏杰,张炎,申月敏,孙亚楠,刘思源. 一种细胞生长促进剂及其应用. ZL 202310847627.X.

3. 任发政,张伟博,陈冲,李依璇,王鹏杰,张炎,刘思源,申月敏,孙亚楠. 一种促进植物白蛋白细胞内吞的方法及其应用. ZL 202310847576.04.

4. 王鹏杰,张伟博,陈冲,王米其,任发政. 一种提升炸制花椒油风味物质品质的方法. ZL 202111133742.8.

5. 王鹏杰,张琪,张伟博,张炎,唐春霞,任发政. 一种预包装花生芝麻调味酱及其加工工艺. ZL 201911277788.X.