魏华茂--Curriculum Vitae

博士，讲师，毕业于日本Iwate University，加拿大Saskatchewan of University访问学者。现任国际食育组织（NPO）成员。2020年11月入职于宁波大学8040www威尼斯-apple app store。

研究方向：1.水产品精深加工与高值化利用；2.水产品贮藏与保鲜。目前已获得国家级项目资助1项，发表论文18篇，申请专利2项。

联系方式：weihuamao@nbu.edu.cn

主持科研项目：

金属离子诱导太平洋牡蛎肌苷酸的生成机制研究，国家自然科学基金青年基金，2022.01-2024.12.31

近五年代表性论文：

[1] Yang C, Zhou X, Huang T, Song X, Jia R, Wei H#, Yang W#. Effect of two‐stage heating treatment on physicochemical properties of shrimp (Penaeus vannamei) meat[J]. Journal of the Science of Food and Agriculture, 2023, 103(4): 2098-2105.

[2] Tong J, Jia R, Xia G, Zhang X, Zhang S, Wei H, Yang W. Influence mechanisms of different setting time at low temperature on the gel quality and protein structure of Solenocera crassicornis surimi[J]. Food Bioscience, 2023, 51: 102344.

[3] Dong S, Niu Y, Wei H, Lin Y, Lu X, Yamashita T, Yu K, Takaki K, Yuan C. Effect of super-chilling storage on maintenance of quality and freshness of the Pacific oyster (Crassostrea gigas)[J]. Food Quality and Safety, 2023:

[4]孙仲麒,苏兰香,黄涛,贾茹,魏华茂#,杨文鸽.预熟制处理对三疣梭子蟹冻藏品质的影响[J/OL].食品科学:1-11

[5] Wei H, Rasul M G, Sun Z, Yang W, Huang T, Yamashita T, Takaki K, Yuan C. Study on nucleotide, myofibrillar protein biochemical properties and microstructure of freeze-dried scallop striated muscle during storage and rehydration[J]. Food Research International, 2022, 158: 111461.

[6] Sun B, Zhang P, Wei H, Jia R, Huang T, Li C, Yang W. Effect of hemoglobin extracted from Tegillarca granosa on iron deficiency anemia in mice[J]. Food Research International, 2022, 162: 112031.

[7] Peng S, Wei H, Zhan S, Yang W, Lou Q, Deng S, Yu X, Huang T. Spoilage mechanism and preservation technologies on the quality of shrimp: An overview[J]. Trends in Food Science & Technology, 2022:

[8] Mi J, Zhao X, Huang P, Hong J, Jia R, Deng S, Yu X, Wei H#, Yang W#. Effect of hydroxypropyl distarch phosphate on the physicochemical characteristics and structure of shrimp myofibrillar protein[J]. Food Hydrocolloids, 2022, 125: 107417.

[9] Mi J, Ni W, Huang P, Hong J, Jia R, Deng S, Yu X, Wei H#, Yang W#. Effect of acetylated distarch adipate on the physicochemical characteristics and structure of shrimp (Penaeus vannamei) myofibrillar protein[J]. Food Chemistry, 2022, 373: 131530.

[10] Liu Z, Yang W, Wei H, Deng S, Yu X, Huang T. The mechanisms and applications of cryoprotectants in aquatic products: an overview[J]. Food Chemistry, 2022: 135202.

[11] Niu Y, Dong S, Shimakage N, Wei H, Yu K, Yuan C, Takaki K. Differentiation between fresh and frozen‐thawed scallop adductor muscle as raw materials for sashimi during cold storage[J]. Journal of Food Science, 2021, 86(12): 5262-5271.

[12]倪伟,米杰,孙仲麒,杨昌杰,魏华茂,贾茹,杨文鸽,余训新.羟丙基二淀粉磷酸酯对虾糜凝胶特性及其蛋白结构的影响[J].水产学报,2021,45(07):1181-1190.

[13] Wei H, Tian Y, Yamashita T, Ishimura G, Sasaki K, Niu Y, Yuan C. Effects of thawing methods on the biochemical properties and microstructure of pre-rigor frozen scallop striated adductor muscle[J]. Food Chem, 2020, 319: 126559.

[14] Wei H, Tian Y, Lin Y, Maeda H, Yamashita T, Yu K, Takaki K, Yuan C. Condition-dependent adenosine monophosphate decomposition pathways in striated adductor muscle from Japanese scallop (Patinopecten yessoensis)[J]. Journal of Food Science, 2020, 85(5): 1462-1469.

国际会议报告：

1. Wei, H., Tian, Y., Yamashita, T. et al. Effects of short-term heating and freezing on the composition change in ATP related compounds of scallop adductor muscle. International Symposium on Innovative Agriculture and Fishery (ISIAF 2018)

2. Wei, H., Tian, Y., Nakamuta, N. et al. Effects of thawing on structural and biochemical change in scallop adductor muscle. The Japanese Society of Fisheries Science (JSFS 2018 Autumn)

3. Wei, H., Yamashita, T., Nagasawa, T. et al. Effects of thawing methods on changes in ATP-related Compounds, free amino acids and microstructure of scallop adductor muscle. International Symposium of East Asia Fisheries and Technologist Association (EAFTA 2018)

4. Wei, H., Tian, Y., Ishimura, G. et al. Comparison of post-mortem ATP degradation in meat and homogenized-minced muscle between Japanese scallop and spotted mackerel during cold storage. The Japanese Society of Fisheries Science (JSFS 2019 Spring)

5. Wei, H., Tian, Y., Maeda, H. et al. A trial study of Decomposition Pathway of ATP related compounds in the Scallop Muscle. The Japanese Society of Fisheries Science (JSFS 2019 Autumn)

6. Niu, Y., Wei H., Tian, Y. et al. Effect of different post-harvest handling on the freshness changes in Japanese scallop (Patinopecten yessoensis). The Japanese Society of Fisheries Science (JSFS 2019 Spring)

7. 于克峰，魏华茂，蔺宇萌等。鮮度保持と酵素活性制御技術によるイサダの高品質食材の開発。The Japanese Society of Fisheries Science (JSFS 2019 Spring)