王昕岑，内蒙古包头人，工学博士，现为yl8cc永利医学部yl8cc永利助理教授，青年卓越人才。
2013年本科毕业于中国海洋大学食品科学与工程专业，2015年硕士毕业于中国海洋大学食品加工与安全专业，2022年博士毕业于中国海洋大学食品科学专业。主要从事活性脂质结构解析、分析测定及活性研究。目前累计在Food Chemistry，Journal of Agricultural and Food Chemistry，Food & Function等国际期刊发表SCI论文14篇，第一作者5篇。主持福建省中青年教师教育科研项目1项，参与国家重点研发计划和国家自然基金等3项。
一、主要研究方向：
1. 活性脂质分离纯化及结构解析
2. 代谢性疾病
3. 脂质组学、代谢组学、生物信息学及大数据挖掘
4. 海洋营养健康食品研究与开发
二、代表性科研成果
1. Wang, X.C., Lan, H.H., Sun, T., Cong, P.X., Xu, J., & Xue, C.H. Serum metabolomics analysis reveals amelioration effects of sea cucumber ether phospholipids on oxidative stress and inflammation in high-fat diet-fed mice. Food & Function, 2022, 13, 10134. (SCI收录，IF=6.317)
2. Wang, X.C., Li, H., Zou, X., Yan, X., Cong, P.X., Li, H.Y., Wang, H., Xue, C.H., & Xu, J. Deep mining and quantification of oxidized cholesteryl esters discovers potential biomarkers involved in breast cancer by liquid chromatography-mass spectrometry. Journal of Chromatography A, 2022, 1663, 462764. (SCI收录，IF=4.601)
3. Wang, X.C., Chen, Q.S., Wang, X.X., Cong, P.X., Xu, J., & Xue, C.H. Lipidomics approach in high-fat-diet-induced atherosclerosis dyslipidemia hamsters: Alleviation using ether-phospholipids in sea urchin. Journal of Agricultural and Food Chemistry, 2021, 69(32), 9167-9177. (SCI收录，IF=5.895)
4. Wang, X.C., Wang, X.X., Cong, P.X., Zhang, X.M., Zhang, H.W., Xue, C.H, & Xu, J. Characterizing gangliosides in six sea cucumber species by HILIC–ESI-MS/MS. Food Chemistry, 2021, 352, 129379. (SCI收录，IF=9.231)
5. Wang, X.C., Cong, P.X., Chen, Q.S., Li, Z.J., Xu, J., & Xue, C.H. Characterizing the phospholipid composition of six edible sea cucumbers by NPLC-Triple TOF-MS/MS. Journal of Food Composition and Analysis, 2020, 94(March), 103626. (SCI收录，IF:4.520)
6. Cao, Y.R., Wang, X.C., Feng, T.Y., Li, Z.J., Xue, C.H., & Xu, J. Ratiometric fluorescent nanosystem based on upconversion nanoparticles for histamine determination in seafood. Food Chemistry, 2022, 390, 133194. (SCI收录，IF=9.231)
7. Wang, H.T., Yang, L., Wang, X.C., Cong, P.X., Xu, J., & Xue, C.H. Comprehensive Lipidomic Analysis of Three Edible Brown Seaweeds Based on Reversed-Phase Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry. Journal of Agricultural and Food Chemistry, 2022, 70(13), 4138–4151. (SCI收录，IF=5.895)
8. Wang, X.X., Wang, X.C., Cong, P.X., Wu, L.L., Ma, Y.X., Wang, Z.G., Jiang, T.Y., & Xu, J. Sea cucumber ether-phospholipids improve hepatic steatosis and enhance hypothalamic autophagy in high-fat diet-fed mice. The Journal of Nutritional Biochemistry, 2022, 106, 109032. (SCI收录，IF=6.117)
9. Hao, L.L., Wang, X.C., Cao, Y.R., Xu, J., & Xue, C.H. A comprehensive review of oyster peptides: Preparation, characterisation and bioactivities. Reviews in Aquaculture, 2021, 14, 120-138. (SCI收录，IF=10.618)
10. Ma, Y.X., Wang, X.C., Wang, Z.G., Cong, P.X., Xu, J., & Xue, C.H. Characterization of Gangliosides in Three Sea Urchin Species by HILIC–ESI-MS/MS. Journal of Agricultural and Food Chemistry, 2021, 69(27), 7641–7651. (SCI收录，IF=5.895)
11. Sun, T., Wang, X.C., Cong, P.X., Xu, J., & Xue, C.H. Mass spectrometry-based lipidomics in food science and nutritional health: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 2020, 19(5), 2530–2558. (SCI收录，IF= 15.786)
三、主要科研项目
1 福建省中青年教师教育科研项目《红眼鱼（赤眼鳟）保活保鲜技术及其鲜度评价指标研究》（No. JAT160522），主持。
2 蓝色粮仓科技创新重点专项“水产品营养功效因子结构表征与功能解析”项目（No. 2018YFD0901101），参与。
3 国家重点研发计划专项 “深海关键技术与装备”重点专项，“海洋生物资源的高值化利用技术与健康功能新产品的研发”项目（No. 2018YFC0311200），参与。
联系方式:
E-mail：wangxc@qdu.edu.cn
