学生
教职工
校友
访客
基本信息
王高尚
合作导师：杨晓泉
电子邮箱：gaoshangwang@scut.edu.cn
通讯地址：广州市天河区华南理工大学麟鸿楼411蛋白中心
个人简介
王高尚，博士/博士后。2022年12月毕业于华南理工大学食品科学与工程专业，获工学博士学位，并于2023年2月留校从事博士后专职科研工作，2024年12月起赴香港中文大学化学系（胶体与界面化学）进行为期一年的访问学习。主要研究方向为食品蛋白胶体学科的应用基础研究，包括功能性新型食品胶体（如毛细油凝胶）的结构设计与性能调控、食品软物质基础与营养关联机制等方向。目前已在胶体/食品领域权威期刊发表SCI论文20余篇，包括Langmuir、Journal of Agricultural and Food Chemistry、Food Hydrocolloids等期刊，其中1篇ESI高被引论文，2篇期刊正封面（Front Cover）文章；申请国家发明专利3项（授权1项），获授权PCT国际专利1项。同时担任Food Hydrocolloids、Carbohydrate Polymers等多个SCI期刊审稿人。
人才项目
2024年，广东省青年优秀科研人才国际培养计划博士后项目。
科研项目
目前主持国家自然科学基金青年科学基金项目、中国博士后科学基金面上资助项目、广东省基础与应用基础研究基金面上项目、省部级开放课题等5项，骨干参与“十四五”国家重点研发计划、国家自然科学基金面上项目、广东省基础与应用基础研究基金面上项目及中央高校科研业务费重点项目等多项。
学术论文
(1).Wang, Gao-Shang; Zhang, Long-Yuan; Feng, Guang-Xin; Han, Chuan-Wu; Wang, Li-Juan; Guo, Jian; Wan, Zhi-Li; Yang, Xiao-Quan*. Structure-rheological relationship of capillary protein oleogels: The role of particle wettability. Food Hydrocolloids 2025, 159, 110657.
(2). Wang, Gao-Shang; Li, Qing; Feng, Guang-Xin; Han, Chuan-Wu; Guo, Jian; Wang, Jin-Mei; Wan, Zhi-Li; Yang, Xiao-Quan*. Linear and nonlinear rheological characterization of capillary protein oleogels as potential fat replacers: Comparison with high internal-phase emulsions. Food Hydrocolloids 2024, 151, 109824. (ESI高被引论文)
(3).Wang, Gao-Shang; Chen, Hong-Yu; Zhang, Long-Yuan; Guo, Jian; Wan, Zhi-Li; Yang, Xiao-Quan*. Facile formation of capillary whey protein oleogels with tunable mechanical and aesthetic properties and their applications as margarine alternatives. Food Hydrocolloids 2024, 154, 110073.
(4). Zhang, Long-Yuan; Chen, Hong-Yu; Wang, Gao-Shang*; Guo, Jian; Wan, Zhi-Li; Yang, Xiao-Quan*. Exploiting High α-Linolenic Acid Flaxseed Oil-Based Capillary Protein Oleogels for the Reformulation of Emulsified Sausage: A Study on Technological, Microstructural, and Nutritional Aspects. ACS Food Science & Technology 2024, 4 (9), 2146-2154.
(5). Feng, Guang-Xin; Wang, Gao-Shang; Li, Tang-Hao; Han, Chuan-Wu; Han, Kai-Ning; Guo, Jian; Wan, Zhi-Li; Yang, Xiao-Quan*. Phosphatidylcholine Surface Hydration-Dependent Adsorption to Mucin Enhances Intestinal Mucus Barrier Function. Langmuir 2024, 40 (36), 18977-18987.
(6).Han, Chuan-Wu; Wang, Gao-Shang; Yin, Shou-Wei.; Feng, Guang-Xin; Wang, Jin-Mei; Guo, Jian*; Yang, Xiao-Quan. Formation of small-granule starch oleogels based on capillary force: Impact of starch surface lipids on lubrication performance. Carbohydrate Polymers 2024, 334, 122022.
(7).Han, Chuan-Wu; Wang, Gao-Shang; Feng, Guang-Xin; Wang, Jin-Mei; Guo, Jian*; Yang, Xiao-Quan. Capillary force-driven formation of native starch granule oleogels for 3D printing, Food Hydrocolloids, 2024, 150: 109725.
(8). Han, Chuan-Wu; Wang, Gao-Shang; Guo, Jian; Wang, Jin-Mei; Yang, Xiao-Quan*. Oral oil release improves lubrication and sensory properties of meat analogs with protein-stabilized oleogel, Food Hydrocolloids, 2023, 142: 108788.
(9). Wang, Gao-Shang; Chen, Hong-Yu; Feng, Guang-Xin; Yuan, Yang; Wan, Zhi-Li; Guo, Jian; Wang, Jin-Mei; Yang, Xiao-Quan*. Polyphenol-Enriched Protein Oleogels as Potential Delivery Systems of Omega-3 Fatty Acids, Journal of Agricultural and Food Chemistry, 2023, 71(1): 749-759.
(10). Wang, Gao-Shang; Chen, Hong-Yu; Wang, Li-Juan; Zou, Yuan; Wan, Zhi-Li; Yang, Xiao-Quan*. Formation of protein oleogels via capillary attraction of engineered protein particles, Food Hydrocolloids, 2022, 133: 107912.