王金水 ，男，1964年10月出生，教授，博士，主要研究方向：蛋白質化學、食品生物技術。1982、9-1986、7 在河南師范大學生物系攻讀學士學位；1986、9-1989、7在北京師范大學生物系攻讀碩士學位；2003、9-2007．6 華南理工大學輕工與食品學院攻讀博士學位；1994、10-1995、10 在西班牙馬德里自治大學生物系做訪問學者；2000、10-2001、10在西班牙高等研究理事會農業(yè)化學與食品技術研究所做高訪。為河南省教育廳學術帶頭人、河南省高等學校青年骨干教師。主要研究方向：食品生物技術、蛋白質化學。聯系方式：電話：0371-6778970 E-mail：jinshuiw@163.com

代表性論文：
[1]Jin-shui Wang，Zhi-yan Wei，Lu Li，Ke Bian，Mouming Zhao．Characteristics of enzymatic hydrolysis of the thermal-treated wheat gluten．Journal of Cereal Science．2009，50（2）：205-209[SCI收錄]
[2]Jinshui Wang，Zhao Mouming，Yang Xiaoquan，Jiang Yueming．Improvement on functional properties of wheat gluten by enzymatic hydrolysis and ultrafiltration．Journal of Cereal Science．2006，44（1）：93-100 [SCI收錄]
Wang，Mouming Zhao，Qiangzhong Zhao．Correlation of glutenin macropolymer with viscoelastic properties during dough mixing．Journal of Cereal Science．2007，45，128-133 [ SCI收錄]．
[4]Jinshui Wang，Mouming Zhao，Xiaoquan Yang，Yueming Jiang．Gelation behavior of wheat gluten by heat treatment followed by transglutaminase cross-linking reaction．Food Hydrocolloids．2007，21（2）：174-179．[SCI收錄]．
[5]Jinshui Wang，Cristina M．Rosell，Carmen Benedito de Barber．Effect of addition of different fibers on wheat dough performance and bread quality．Food Chemistry．2002，79（2），221-226 [SCI收錄]
[6]Jinshui Wang，Zhao Mouming，Qiangzhong Zhao，Yueming Jiang．Antioxidative properties of papain hydrolysates of wheat gluten in different oxidation systems．Food Chemistry．2007，101（4）：1690-1695 [SCI收錄]．
[7]Jinshui Wang，Mouming Zhao，Xiaoquan Yang，Yueming Jiang．Improvement on emulsifying properties of wheat gluten hydrolysate/λ-carrageenan conjugates．Food Technology and Biotechnology．2006，44（1），25-32 [SCI收錄]．
[8]Jinshui Wang，Yuwei Zeng，Mouming Zhao．Development and physical properties of film of wheat gluten cross-linked by transglutaminase．Journal of Wuhan University of Technology-Materials Science Edition．2005，20（1）：78-82 [SCI收錄]．
[9]Jinshui Wang，Mouming Zhao，Qiangzhong Zhao，Yang Bao，Yueming Jiang．Characterization of hydrolysates derived from enzymatic hydrolysis of wheat gluten．Journal of Food Science．2007，72（2）：C103-107[SCI收錄]
[10]Jinshui Wang，Mouming Zhao，Yang Bao，Tao Hong，C M Rosella．Preparation and characterization of modified wheat gluten by enzymatic hydrolysis-ultrafiltration．Journal of Food Biochemistry．2008，32：316-334[SCI收錄]．
[11]Jinshui Wang，Mouming Zhao，Yueming Jiang．Effects of gluten hydrolysate and its ultrafiltration fractions on dough properties and bread quality．Food Technology and Biotechnology．2007，45（4）：410-414[SCI收錄]．
[12]C．M．Rosell，Jinshui Wang，S．Aja，S．Bean，G．Lookhart．Wheat flour proteins as affected by transglutaminase and glucose oxidase．Cereal Chemistry．2003，80（1），52-55[SCI收錄]
[13]Bao Yang，Jinshui Wang，Mouming Zhao，Yang Liu，Wei Wang，Yueming Jiang．Identification of polysaccharides from litchi fruit pericarp tissues in relation to their antioxidant activities．Carbohydrate Research．2006，341（5）：634-638[SCI收錄]
[14]Qiangzhong Zhao，Jinshui Wang，Mouming Zhao，Yueming Jiang．Effect of casein hydrolysates on yogurt fermentation and texture properties during storage．Food Technology and Biotechnology．2006，44（3）：429-434[SCI收錄]
[15]Lin Li，Jinshui Wang，Mouming Zhao，Chun Cui，Yueming Jiang．Artificial neural network for production of antioxidant peptides derived from bighead carp muscles with alcalase．Food Technology and Biotechnolog．2006，44（3）：441-448[SCI收錄]．
[16]Mouming Zhao，Bao Yang，Jinshui Wang，Yang Liu，Limei Yu，Yueming Jiang．Immunomodulatory and anticancer activities of flavonoids extracted from litchi （Litchi chinensis Sonn．） pericarp．International Immunopharmacology．2007，7：162-166[SCI收錄]．
[17]Mouming Zhao，Bao Yang，Jinshui Wang，Baozhen，Li，Yueming Jiang．Identification of the major flavonoids from pericarp tissues of lychee fruit in relation to their antioxidant activities．Food Chemistry．2006（3 ）：54-59 [SCI收錄]
[18]Yuwei Zeng，Mouming Zhao，Jinshui Wang．Effect of addition of sodium dodecyl sulfite on physical properties of wheat gluten films．Journal of Wuhan University of Technology-Materials Science Edition．2005，20（2）：15-19 [SCI收錄]
[19]Jiaoyan Ren，Mouming Zhao，Jinshui Wang，Chun Cui，Bao Yang．Spectrophotometric method for determination of tryptophan in protein hydrolysates．Food Technology and Biotechnology．2007，45（4）：360-366[SCI收錄]．
[20]Wei Li，Cheng Zheng，Jinshui Wang，Youyuan Shao，Yanxiang Gao，Yueming Jiang，Zhengxiang Ning．Microwave Multi-stage Countercurrent Extraction of Dihydromyricetin from Ampelopsis grossedentata．Food Technology and Biotechnology．2007，45（4）：374-380[SCI收錄]．
[21]Liu Xiaoli，Zhao Mouming，Wang Jinshui，Luo Wei．Effectiveness of Phyllanthus emblica L．essential oil to inhibit the growth of food spoiling yeasts．Journal of Food Safety．2008，28：261-275[SCI收錄]．
[22]Guo Shanguang，Zhao Mouming，Wang Jinshui，Cui Chun．Proteolytic degradation and amino acid liberation during extensively hydrolysis porcine blood haemeglobin by proteases admixture．Journal of Food Process Engieering．2007，30（5）：640-659 [SCI收錄]．
[23]Xiaoli Liu，Mouming Zhao，Jinshui Wang，Bao Yang，Yueming Jiang．Antioxidant activity of methanolic extract of emblica fruit （Phyllanthus emblica L．） from six regions in China．Journal of Food Composition and Analysis．21 （2008） 219–228 [SCI收錄]．
[24]Tao Hong，Zhao Mouming，Wang Jinshui，Yang Bao，Cui Chun．Active Distribution of digestive protease derived from Nemipterus virgatus（Houttuyn）．Journal of Food Process Engineering．2008，31：21-33[SCI收錄]．
[25]Xiaoli Liu，Chun Cui，Mouming Zhao，Jinshui Wang，Wei Luo，Bao Yang，Yueming Jiang．Identification of phenolics in the fruit of emblica （Phyllanthus emblica L．） and their antioxidant activities．Food Chemistry 109 （2008） 909–915[SCI收錄]．
[26]Limei Yu，Mouming Zhao，Jin shui Wang，Chun Cui，Bao Yang，Yueming Jiang，Qiangzhong Zhao．Antioxidant，immunomodulatory and anti-breast cancer activities of phenolic extract from pine （Pinus massoniana Lamb） bark．Innovative Food Science and Emerging Technologies 9 （2008） 122–128[SCI收錄]．
[27]Wu Xiao，Zhao Mouming，Jinshui Wang，Cui Chun，Yang Bao．Effect of cooking conditions on sensory characteristics of red-cooked beef flavor and identification of the flavor compounds．Journal of Food Process Engineering 31 （2008） 51–65[SCI收錄]．
[28]Qiangzhong Zhao，Mouming Zhao，Jinshui Wang，Caihua Wang，Bao Yang．Effects of sodium caseinate and whey proteins on whipping properties and texture characteristics ofwhipped cream．Journal of Food Process Engineering 31 （2008） 671–683[SCI收錄]．
[29][16]Dongmei Liu，Li Li，Shizhong Liang，Jinshui Wang．Survivability of Lactobacillus rhamnosus during the preparation of soy cheese．Food Technology and Biotechnology．2006，44（3）：417-422．[SCI收錄]．
[30]Jiaoyan Ren，Mouming Zhao，John Shi，Jinshui Wang，Yueming Jiang，Chun Cui，Yukio Kakuda，Sophia Jun Xue．Optimization of Antioxidant Peptide Production from Grass Carp Sarcoplasmic Protein Using Response Surface Methodology．LWT-Food Science and Technology．41（2008） 1624e1632[SCI收錄]．
[31]Jiaoyan Ren，Mouming Zhao，John Shi，Jinshui Wang，Yueming Jiang，Chun Cui，Yukio Kakuda，Sophia Jun Xue．Purification and characteristics of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography．Food Chemistry 108 （2008） 727–736[SCI收錄]．
[32]Jingyu Shi，Jian Sun，Xiaoyi Wei，John Shi，Guiping Cheng，Mouming Zhao，Jinshui Wang，Bao Yang，Yueming Jiang．Identification of （）-epicatechin as the direct substrat for polyphenol oxidase from longan fruit pericarp．LWT- Food Science and Technology 41 （2008） 1742-1747[SCI收錄]．
[33]趙謀明，曾效房，崔春，王金水．雞肉蛋白肽－葡萄糖Maillard反應中肽的降解研究．四川大學學報（工程科學版EI收錄）．2007，39（2）：77-81（EI收錄）．
另有32篇有關蛋白酶解改性方面的中文核心期刊論文。

國家發(fā)明專利：
1．王金水，趙謀明，趙強忠，崔春．酶解小麥面筋蛋白與多糖接枝聚合的方法．專利號：ZL 200610034875．9．
2．趙謀明，崔春，王金水，林偉鋒．腐竹皮的制作方法．專利申請?zhí)枺?00610123791．2
3．崔春，趙謀明，趙強忠，王金水．一種低值魚高效酶解制備調味基料及高品質魚油的方法．專利申請?zhí)枺?00610123790．8

主要獲獎成果：
1．趙謀明，章超樺，崔春，黃文彪，孔令會，王金水，劉通訊，李理，趙強忠，潘來燦．大宗低值蛋白資源生產富含呈味肽的呈味基料及調味品共性關鍵技術．國家科技進步獎（二等獎），2009年
2．卞科，郭禎祥，王曉曦，鄭學玲，溫紀平，王金水，張杰．小麥加工及轉化新技術研究與應用．河南省科技進步一等獎，2009-11
3．杜政，唐瑞明，龍伶俐，朱之光，卞科，何學超，孫輝，王金水，周顯清．谷物儲存品質判定規(guī)則的研究．中國糧油學會科技進步二等獎，2009-3
4．趙謀明，崔春，黃文彪，王金水，孔令會等（共13人）．大宗低值蛋白資源生產呈味基料及高檔調味品共性關鍵技術，廣東省科學技術獎一等獎（B03-0-1-01，2007年）
5．趙謀明，崔春，劉通訊，孔令會，王金水，趙強忠，吳進衛(wèi)，刑曉陽，吳肖，林偉鋒．大宗低值蛋白資源生成呈味基料關鍵技術及應用．中國輕工業(yè)聯合會科學技術進步一等獎．2008．3
6．趙謀明，蔣文真，趙強忠，王金水．功能性高品質發(fā)酵乳產業(yè)化關鍵技術．州市科學技術獎一等獎．2008-3

*如果發(fā)現導師信息存在錯誤或者偏差，歡迎隨時與我們聯系，以便進行更新完善。 聯系方式>>