教育及工作经历：

　　2008.09-2012.06烟台大学化学与生物理工学院学士；

　　2012.08-2017.06华南理工大学永利yl23411集团官网博士；

　　2017.07-至今 永利yl23411集团官网讲师、副教授

　　主要研究方向：

　　粮油精深加工；

　　粮油食品品质形成及调控机制；

　　生物可降解材料

　　主讲课程：

　　本科生：1.淀粉工艺学（双语）2.粮油食品工艺学（双语）3.食品物性学

　　科研项目：

　　1. 国家自然科学基金青年基金项目“基于双网络结构演变与能量耗散规律解析凝结多糖对淀粉水凝胶热加工性的增稳机制”2024-2026；

　　2. 山东省自然基金青年基金“凝结多糖共凝胶抑制热杀菌鲜湿米粉品质劣变的机制”2022-2024；

　　3. 农业农村部农产品加工重点实验室开放课题“热致凝胶多糖改良马铃薯湿粉条热杀菌品质的机制”2023-2024；

　　4. 企业横向课题“花生肽在主食中的应用研究”2023-2024；

　　5. 永利yl23411官网高层次人才科研基金“基于植物绿色硬胶囊的羟丙基甲基纤维素/淀粉冷热反相凝胶复配体系的构建及其机理研究”2020-2023；

　　代表性论文：

　　1. Wang Jing, Liu Yongxin, Sun Qingjie, Li Man*, Wang Yanfei*, Xie Fengwei. Curdlan incorporation enhances the cooking, rheological and textural attributes of thermally sterilized rice noodle. Foods, 2025, 14(4): 674.

　　2. Sun Xinyu, Liu Yongxin, Li Xinyi, Chen Liya, Li Man, Sun Qingjie, Wang Fenghuan, Hao Jun, Xie Fengwei*, Wang Yanfei*. Curdlan inclusion modifies the rheological properties and the helix-coil transition behavior of gelatin and increases the flexibility of gelatin films. Food Chemistry, 2025, 469: 142567.

　　3. Wei Huilin, Ma Qianhui, Gao Rongxin, Fan Juncheng, Zhao Mei, Li Man, Sun Qingjie, Xu Xingfeng, Xie Fengwei*, Wang Yanfei*. Tailoring hydroxypropyl starch films with curdlan for enhanced properties for edible packaging. International Journal of Biological Macromolecules, 2024, 274: 133260.

　　4. Wang Jing, Liu Yongxin, Zhao Mei, Sun Qingjie, Li Man*, Wang Yanfei*, Zhang Yanjun, Xie Fengwei. Effect of curdlan addition and thermal sterilization on the structural and properties of rice starch gel. International Journal of Biological Macromolecules, 2024, 271: 132593.

　　5. Wang Jing, Qianhui Ma, Pingxiong Cai, Xinyu Sun, Qingjie Sun, Man Li*, Wang Yanfei*, Lei Zhong, Fengwei Xie. On the investigation of composite cooling/heating set gel systems based on rice starch and curdlan. Food Chemistry, 2024, 438: 137960.

　　6. Wang Jing, Sun Xinyu, Xu Xingfeng, Sun Qingjie, Li Man*, Wang Yanfei*, Xie Fengwei. Wheat flour-based edible films: effect of gluten on the rheological properties, structure, and film characteristics. International Journal of Molecular Sciences, 2022, 23: 11668.

　　7. Wang Yanfei, Wang Jing, Sun Qingjie, Xingfeng Xu, Man Li*, Xie Fengwei*. Hydroxypropyl methylcellulose hydrocolloid systems: Effect of hydroxypropy group content on the phase structure, rheological properties and film characteristics. Food Chemistry, 2022, 379: 132075.

　　8. Wang Yanfei, Yu Long*, Sun Qingjie, Xie Fengwei*. Hydroxypropyl methylcellulose and hydroxypropyl starch: Rheological and gelation effects on the phase structure of their mixed hydrocolloid system. Food Hydrocolloids, 2021, 115: 106598.

　　9. Wang Yanfei, Yu Long*, Xie Fengwei*, Li Sheng, Sun Qingjie, Liu Hongsheng, Chen Ling. On the investigation of thermal/cooling-gel biphasic systems based on hydroxypropyl methylcellulose and hydroxypropyl starch. Industrial Crops and Products, 2018, 124: 418-428.

　　10. Wang Yanfei, Zhang Liang, Liu Hongsheng*, Yu Long*, Simon Geroge P., Zhang Nuozi, Chen Ling. Relationship between morphologies and mechanical properties of hydroxypropyl methylcellulose/ hydroxypropyl starch blends. Carbohydrate Polymers, 2016, 153: 329-335.

　　11. Wang Yanfei, Yu Long*, Xie Fengwei*, Zhang Liang, Liao Lisa, Liu Hongsheng, Chen Ling. Morphology and properties of thermal/cooling-gel bi-phasic systems based on hydroxypropyl methylcellulose and hydroxyopropyl starch. Composites Part B-Engineering, 2016, 101: 46-52.

　　12. 王燕斐, 于萌婷, 李曼, 徐兴凤, 孙庆杰*. 短直链淀粉纳米颗粒涂层制备超亲水淀粉膜. 包装学报, 2021, 13(02): 14-19.

　　所获荣誉及成果奖励：（

　　1. 2022年，山东省第九届教学成果奖（高等教育类）二等奖，排名第十

　　2. 2024年，永利yl23411官网优秀学士学位论文（设计）指导教师

　　3. 2021年，第十三届山东省大学生科技节—食品加工与安全创新设计大赛三等奖

　　4. 2020年，永利yl23411官网食品科技文化节“优秀指导教师”

　　5. 2019年，龙大奖教金“学院工作贡献奖”

　　主要学术兼职：

　　中国粮油学会粮油面条制品分会理事，TRENDS FOOD SCI TECH、CARBOHYD POLYM、FOOD CHEM、INT J BIOL MACROMOL等高水平期刊审稿人

　　联系方式：yanfeiwang@qau.edu.cn