在读博士
联系邮箱： coeqi@pku.edu.cn
教育背景（从本科开始）：
2016/09 – 至今：北京大学，力学（能源与资源工程），博士在读
2012/09 – 2016/07：东北农业大学，食品科学与工程，本科
主要工作经历：
在读博士生
学术/学业荣誉（如有）：
2017-2018 北京大学优秀科研奖
2016-2017 北京大学三好学生奖
2014-2015 黑龙江省“优秀三好学生”
2013-2014 国家奖学金
学术兼职（如有）：
无
教学荣誉（如有）：
无
研究兴趣（过往及在研方向）：
食品加工过程中品质功能劣变与保质减损机理
科研项目：
无
学术报告及会议：
无
主要发表论文（按参考文献格式）：
1. Qi Wang, Yifeng Zhang, Yuanyuan Ren, Weiwei Cheng, Yuge Bi, Feng Chen and Ka-Wing Cheng. (2020) Chinese chive and Mongolian leek suppress heterocyclic amine formation and enhance nutritional profile of roasted cod. RSC Advances, 10, 34996.
2. Vemana Gowd, Qingzheng Kang, Qi Wang, Qiang Wang, Feng Chen, and Ka-Wing Cheng. (2020) Resveratrol: Evidence for Its Nephroprotective Effect in Diabetic Nephropathy. ADV NUTR, 00:1–14.
3. Qi Wang, Yuge Bi, Feng Chen and Ka-Wing Cheng. (2019) Heterocyclic Amines in Foods: Analytical Methods, Formation Mechanism, and Mitigation Strategies. In Chemical Hazards in Thermally-Processed Foods (pp. 107-119). Springer, Singapore
4. Yifeng Zhang, Yuge Bi, Qi Wang, Ka-Wing Chenga and Feng Chen. (2019) Application of high pressure processing to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua). Food Chemistry, 298, 125087.
5. Yifeng Zhang, Qi Wang, Yuge Bi, Ka-Wing Cheng and Feng Chen. (2018) Nutritional and Functional Activities of Protein from Steamed, Baked, and High Hydrostatic Pressure Treated Cod (Gadus morhua). Food control, 96, 9-15.
6. Yifeng Zhang, Yuanyuan Ren, Yuge Bi, Qi Wang, Ka-Wing Cheng, Feng Chen. (2019) Review: Seafood Allergy and Potential Application of High Hydrostatic Pressureto Reduce Seafood Allergenicity. International Journal of Food Engineering, 20180392.
7. Wei Yu, Xue Jun Gao, Ying Liu, Qi Wang. (2016) Fusion expression of cecropin B-like antibacterial peptide in Pichia GS115 and its antibacterial mechanism. Biotechnology letters, 38(2), 305-312.
