个人简介
汪乐川，博士/博士后，副教授，博士生导师，海南省拔尖人才，江阴市“暨阳英才”创新创业计划人才，研究方向为植物蛋白与油脂高值化加工利用。获国家自然科学基金青年项目、地区项目、中国博士后科学基金面上项目等项目资助，作为学术骨干参与国家级、省部级项目10余项；近年来发表学术论文30余篇；申请国家发明专利5项，参与编写教材2本，组织参与国内外学术会议10余次。受邀担任Foods客座编辑，Food Hydrocolloids、Food Chemistry、Journal of Functional Foods等国际期刊审稿人
教育背景
2020.09-2023.06：东北农业大学，食品公司，农产品加工及贮藏工程专业，博士学位
工作经历
2024.12-至今 美狮贵宾会，美狮贵宾会，副教授
2023.06-2024.12 美狮贵宾会，美狮贵宾会，高聘副研究员
科研项目
1.国家自然科学基金青年项目 (32402162)：2025-2027，在研，主持；
2.国家自然科学基金地区项目 (32560575)：2026-2029，在研，主持；
3.中国博士后科学基金面上项目 (2024M760400)：2024-2026，在研，主持；
4.农业农村部椰子产业集群项目 (2130122)：2025-2027，在研，主持；
5.海南省自然科学基金青年项目 (SQ2024QNJJ0124)：2025-2027，在研，主持；
6.黑龙江省博士后资助面上项目 (LBH-Z24086)：2024-2026，在研，主持；
7.海南省食品营养与功能食品重点实验室开放基金重点项目 (KF202501)：2025-2026，在研，主持；
8.国家重点研发计划项目子课题 (2024YFF1106603-3)：2024-2027，在研，参与；
文章著作
（1）Lechuan Wang, Chunmei Cheng, Sha Luo, Xinyang Huang, Jing Xu, Zengwang Guo, Zhongjiang Wang, Zhaoxian Huang*, Lianzhou Jiang*. Novel high internal phase Pickering emulsions stabilized by metal-phenolic networks-modified multicomponent complex particles: Interfacial adsorption behavior and stabilization mechanism [J]. Food Chemistry, 2025, 492: 145484.
（2）Maye Li, Yuanyang Song, Mi Tian, Xinyang Huang, Jing Xu, Zengwang Guo, Zhongjiang Wang, Lechuan Wang*, Zhaoxian Huang*, Lianzhou Jiang. Metal-polyphenol networks hardened coacervate microcapsules for encapsulation of piperine: Crosslinking mechanism, stability, and in vitro digestion[J]. Food Chemistry, 2025, 492: 145331.
（3） Zhen Yang, Yuanyang Song, Xiaoyang Feng, Liang Chen, Tian Tian, Lianzhou Jiang, Lechuan Wang*, Zhaoxian Huang*. Insights into the slow-digestive high internal phase Pickering emulsion stabilized by β-conglycinin-debranched waxy maize starch nanoparticles: Fabrication, characterization and stability evaluation[J]. Food Chemistry, 2025, 489: 145161.
（4）Maye Li, Sha Luo, Chunmei Cheng, Xun Liang, Jing Xu, Zengwang Guo, Zhongjiang Wang, Lechuan Wang*, Zhaoxian Huang*, Lianzhou Jiang. Metal-polyphenol network-hardened coconut protein-carboxymethyl cellulose complex coacervates: Fabrication, characterization, environmental stability, and release kinetics [J]. Carbohydrate Polymers, 2025, 366: 123880.
（5）Zhen Yang, Yuanyang Song, Liang Chen, Lianzhou Jiang, Zhaoxian Huang*, Lechuan Wang*. High internal phase Pickering emulsions stabilized by soybean glycinin-debranched starch flexible particles: Characterization, rapid formation and slow digestion mechanism[J]. Food Chemistry, 2025, 482: 144184.
（6）Reng Zou, Jing Xu, Zengwang Guo, Zhongjiang Wang, Zhaoxian Huang, Lechuan Wang*, Lianzhou Jiang. Exploring sustainable sources and modification techniques of plant-based alternative proteins for high internal phase emulsion systems: From Camellia oleifera seed meal, copra meal, and soybean meal[J]. Food Hydrocolloids, 2025, 166: 111256.
（7）Lechuan Wang, Xiaoyi Cheng, Hanying Lan, Longwei Jiang, Xiuqing Liu, Jianfei Pei, Ming Zhang, Qiuping Zhong, Weijun Chen, Wenxue Chen, Haiming Chen. Development and characterization of novel ultra-stable high internal phase Pickering emulsions gel: Interface structure, stabilization mechanism, and applications[J]. Food Hydrocolloids, 2024, 151: 109817.
（8）Lechuan Wang, Hong Zhang, Hanyu Li, Huajiang Zhang, Yujie Chi, Ning Xia, Zhenshun Li, Longwei Jiang, Xiaonan Zhang and Ahmed M. Rayan. Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin[J]. Food Chemistry, 2022, 389: 133055.
（9）Lechuan Wang, Bowen Xiao, Qiannan Guo, Panpan Guo, Huajiang Zhang, Yujie Chi, Ning Xia, Longwei Jiang, Qian Cui. Development and characterization of high internal phase pickering emulsions stabilized by heat-induced electrostatic complexes particles: Growth nucleation mechanism and interface architecture[J]. Food Chemistry, 2023, 402:134512.
（10）Lechuan Wang, Mengzhuo Liu, Panpan Guo, Huajiang Zhang, Longwei Jiang, Li Zheng, Qian Cui, Shihui Hua. Understanding the structure, interfacial properties, and digestion fate of high internal phase Pickering emulsions stabilized by food-grade coacervates: Tracing the dynamic transition from coacervates to complexes[J]. Food Chemistry, 2023, 414:135718.
（11）Lechuan Wang, Lisha Li, Nuo Xu, Weiqing Sun, Baomiao Ding, Wei Xu, Zhenshun Li. Effect of carboxymethylcellulose on the affinity between lysozyme and liposome monolayers:evidence for its bacteriostatic mechanism[J]. Food Hydrocolloids, 2020, 98:105263.
（12）Lechuan Wang, Xun Liang, Yang Chen, Baomiao Ding, Weiqing Sun, Zhenshun Li, Yangchao Luo. Understanding the effects of carboxymethyl cellulose on the bioactivity of lysozyme at different mass ratios and thermal treatments[J]. Food Hydrocolloids, 2021, 113:106446.
获奖
暂无
专利
（1）张华江; 温越; 迟玉杰; 张宏; 汪乐川; 夏宁; 刘喜鑫; 曹佳慧; 李翰宇. 一种蛋壳膜酶解肽复合大豆蛋白制备具有抑菌性和抗氧化性包装薄膜的方法, 2022-09-23, 中国, ZL 2020 1 0909684.2.
承担教学
(1)本科生课程：《食品化学》，《热带农产品加工学》
(2)研究生课程：《食品质量与安全控制专题》，《食品工程专业前沿进展》，《专业前沿进展》
公司产品
热带特色蛋白资源高值化加工利用团队（团队负责人江连洲教授），教授2人，副教授4人，目前在读博士研究生7人、硕士研究生20余人，毕业研究生10人，欢迎对植物蛋白与油脂加工领域感兴趣的同学报考我们团队的研究生。
