博士，制糖工程专业，江南大学 　　学士，食品质量与安全专业，河南农业大学

研究项目： 1. 高纯度大环糊精关键生产技术研究，江苏省科技计划（参与），BE2008317,2008.4-2010.3. 2. 糙米与配合营养米主食关键技术研究及产业化示范, “十二五”科技支撑计划（主持子课题）, 2012BAD37B03, 2012.01-2015.12. 3. 食品碳水化合物结构修饰与功能调控, 国家自然科学基金（主持子课题），31230057，2013.01-2017.12. 4. 水分迁移和分布与环糊精抗淀粉回生关系研究，江苏省自然科学基金（主持），BK20140143，2014.07-2017.07. 5. 水分迁移和分布与环糊精抑制淀粉链有序化重排关系探索，国家自然科学基金（主持），31401524，2015.01-2017.12.

代表性文章 　　 1. Fan H.R., Wang J.P., Meng Q.R., et al. Monodisperse hollow-shell structured molecularly imprinted polymers for photocontrolled extraction alpha-cyclodextrin from complex samples. Food Chem, 2019,281:1-7. 2. Fan H.R., Wang J.P., Meng Q.R., et al. Extraction optimization, preliminary characterization, and bioactivities of polysaccharides from Silybum marianum meal. J Food Meas Charact, 2019: 1-9. 3. Wang J.P. *, Hu Y., Qiu C., Fan H.R., et al. Immobilized Cells of Bacillus circulans ATCC 21783 on Palm Curtain for Fermentation in 5 L Fermentation Tanks[J]. Molecules, 2018, 23(11), 2888. 4. Li J., Qiu C., Fan H.R., Bai Y.X., Jin Z.Y., and Wang J.P. *. A Novel Cyclodextrin-Functionalized Hybrid Silicon Wastewater Nano-Adsorbent Material and Its Adsorption Properties.Molecules,2018,23(6), 1485. 5. Qiu C, Wang J.P., Qin Y, et al. Characterization and Mechanisms of Novel Emulsions and Nanoemulsion Gels Stabilized by Edible Cyclodextrin-Based Metal–Organic Frameworks and Glycyrrhizic Acid. J Agr Food Chem, 2018, 67(1): 391-398. 6. Qiu C, Wang J.P., Zhang H, et al. Novel Approach with Controlled Nucleation and Growth for Green Synthesis of Size-Controlled Cyclodextrin-Based Metal–Organic Frameworks Based on Short-Chain Starch Nanoparticles. J Agr Food Chem, 2018, 66(37): 9785-9793. 7. Qiu C, Wang J.P., Fan H.R., et al. High-efficiency production of γ-cyclodextrin using β-cyclodextrin as the donor raw material by cyclodextrin opening reactions using recombinant cyclodextrin glycosyltransferase. Carbohyd Polym. 2018, 182: 75-80. 8. Qiu C, Wang J.P., Qin Y, et al. Green Synthesis of Cyclodextrin-Based Metal–Organic Frameworks through the Seed-Mediated Method for the Encapsulation of Hydrophobic Molecules. J Agr Food Chem, 2018, 66(16): 4244-4250. 9. Zhang, M.K., Wang J.P., Lyu, Y., Fitriyanti, M., Hou, H., Jin, Z. & Narsimhan, G. Understanding the antimicrobial activity of water soluble γ-cyclodextrin/alamethicin complex. Colloids and Surfaces B: Biointerfaces,2018,172, 451-458. 10. Zhang M.K., Wang J.P., Jin Z.Y. Supramolecular hydrogel formation between chitosan and hydroxypropyl β-cyclodextrin via Diels-Alder reaction and its drug delivery[J]. Intern J Bio Macromole. 2018, 114: 381-391. 11. Zhang, M. K., Lyu, Y., Zhu, X., Wang, J. P., Jin, Z. Y., & Narsimhan, G. Enhanced solubility and antimicrobial activity of alamethicin in aqueous solution by complexation with γ-cyclodextrin. J Funct Foods, 2018,40, 700-706. 12. Wang J.P. *, Meng X.B., Yuan Z., et al. Acrylated Composite Hydrogel Preparation and Adsorption Kinetics of Methylene Blue, Molecules, 2017, 22(11), 1824. 13. Wang J.P. *, Qiu C., Narsimhan G. et al. Preparation and Characterization of Ternary Antimicrobial Films of β-Cyclodextrin/Allyl Isothiocyanate/Polylactic Acid for the Enhancement of Long-Term Controlled Release. Materials, 2017, 10(10): 1210. 14. Fan H.R., Wang J.P., Meng Q.R. et al Preparation of Photoirradiation Molecular Imprinting Polymer for Selective Separation of Branched Cyclodextrins. Molecules, 2017, 22, 3-13. 15. Fan H.R., Wang J.P., Meng Q.R. et al. Photoirradiation surface molecularly imprinted polymers for the separation of 6‐O‐α‐d‐maltosyl‐β‐cyclodextrin. J Separat Sci, 2017. 40(23): 4653-4660. 16. Xia L.X., Bai Y.X., Mu W.M., Wang J.P. et al. Efficient Synthesis of Glucosyl-β-Cyclodextrin from Maltodextrins by Combined Action of Cyclodextrin Glucosyltransferase and Amyloglucosidase. J Agr Food Chem, 2017, 65(29): 6023-6029. 17. Sonnendecker C., Wei R., Kurze E., Wang J.P. Efficient extracellular recombinant production and purification of a Bacillus cyclodextrin glucanotransferase in Escherichia coli. Microb Cell Fact, 2017, 16(1): 87. 18. Wang J.P. Zhang L. and Jin Z.Y. Separation and purification of low-molecular-weight chondroitin sulfates and their anti-oxidant properties. Bangl J Pharmacol. Soci. 2016; 11: S61-S67. 19. Wang L.H., Xu B.C., Li L.L., Wang J.P.* and Jin Z.Y.. Enhancement of umami taste of hydrolyzed protein from wheat gluten by beta-cyclodextrin. J Sci Food and Agric.2016, 96 (13): 4499-504 20. Tian Y.Q., Chen H.L., Zhang X.W., Zhan J.L., Jin Z.Y., Wang J.P. Highly branched dextrin prepared from high-amylose maize starch using waxy rice branching enzyme (WRBE),Food Chem, 2016,203,530-535. 21. Wang J.P., Wei R., Tian Y.Q., et al. Multi-wavelength colorimetric determination of large-ring cyclodextrin content for the cyclization activity of 4-αglucanotransferase. Carbohyd. Polym. 2015, 122, 329–335. 22. Wang J.P., Jin Z.Y., Xu X.M. et al. Gamma-cyclodextrin on enhancement of water solubility and store stability of nystatin. J Inclu. Pheno. Macroc. Chem. 2014,78,140-150. 23. Xu Y.，Zhou X.，Bai Y.X.，Wang J.P. et al. Cycloamylose production from amylomaize by isoamylase andThermus aquaticus 4-α-glucanotransferase, Carbohyd Polym, 2014, 102:66-73. 24. Wang J.P., An H.Z., Jin Z.Y. et al. Emulsifiers and thickeners on extrusion cooked instant rice product. J Food Sci Tech, 2013,50(4):655-666. 25. Bashari M., Lagnika C., Ocen D., Chen H.Y., Wang J.P. et al. Separation and characterization of dextran extracted from deteriorated sugarcane. Int J Biol Macromol, 2013, 59, 246–254. 26. Li Y.X., Wang J.P., Jiao A.Q. et al. A study on the potential interaction between cyclodextrin and lipoxygenase. J Inclus Phenom Macroc Chem, 2013, 76, 107-111. 27. Jiao A.Q., Yang N., Wang J.P. et al. Cyclodextrin-derived chalcogenides as glutathione peroxidase mimics and their protection of mitochondria against oxidative damage. J Inclus Phenom Macroc Chem, 2013, 75, 155-163 28. Bashari M., Eibaid A., Wang J.P. et al. Influence of low ultrasound intensity on the degradation of dextran catalyzed by dextranase. Ultrason Sonochem. 2013,20:155-161 29. Jiao A.Q., Yang N., Wang J.P. et al. Organotellurium-bridged cyclodextrin dimers as artificial glutathione peroxidase models. J Inclus Phenom Macroc Chem, 2012, 74:335–341. 30. Bai, Y.X., Wang J.P.; Bashari M. et al. A thermogravimetric analysis (TGA) method developed for estimating the stoichiometric ratio of solid-state alpha-cyclodextrin-based inclusion complexes. THERMOCHIMICA ACTA，2012,541,62-69. 31. Wang J.P., Yu B., Xu X.M. et al. Orthogonal-function sepctrophotometry for the measurement of amylose and amylopectin contents. Food Chem. 2011, 127: 102-108. 32. Wang J.P., Ji X.X., Jin Z.Y. et al. Effects of fermentation conditions on the production of 4-α-glucanotransferase from recombinant Escherichia coli. African J Biotech. 2011,10（76）：17519-17531. 33. Wang J.P., Jiao A.Q., Tian Y.Q. et al. Isolation of cycloamylose by iodine affinity capillary electrophoresis. J chromatogr A . 2011,1218:863-868. 34. Bo Yu, Jinpeng Wang, Huanxin Zhang, Zhengyu Jin. Investigation of the interactions between the hydrophobic cavities of cyclodextrins and pullulanase. Molecules, 2011, 16: 3010-3017. 35. Wang J.P., Deng L., Li Y. et al. Konjac glucomannan as a carrier material for time-temperature integrator. Food Sci Tech Int, 2010 16（2）：127-134 36. Wang J.P., Li Y., Tian Y.Q. et al. A novel triple-wavelength colorimetric method for measuring amylose and amylopectin contents. Starch/Starke 2010, 62, 508–516 37. Yu B., Jin Z.y. and Wang J.P. et al. Kinetic study of thermal inactivation of potato peroxidase during high temperature short time processing. J Food Sci Tech, 2010,47(1):67-7 38. Tian Y.Q., Li Y., Jin Z.Y., Xu X.M., Wang J.P. et al. β-cyclodextrin (β-CD):A new approach in bread staling, Thermochimica Acta, 2009,489:22-26.

获授权发明专利15项