王海林，博士，福建技术师范学院食品与生物工程学院讲师。2022年6月毕业于浙江工商大学（中国科学院上海生命科学研究院-浙江工商大学食品营养科学联合研究中心），获工学博士学位。博士期间师从国际食品科技联盟前主席，国际食品科学院院士饶平凡教授。研究方向为食品胶体化学、分子间的相互作用。在Food Hydrocolloids、Journal of Molecular Liquids、Spectrochimica Acta Part A、Colloids and Surfaces A、食品科学等国内外杂志上发表学术论文10余篇，其中以第一作者发表SCI论文7篇。

近5年代表作：

1、Hailin Wang, Pingfan Rao*, Zongding Xie, Junhong Jiang, Yunjie Qiu, Zhuangwei Zhang, Guoqiang Li, Leiwen Xiang*. Exploring the interaction between Lycium barbarum polysaccharide and gelatin: Insights into gelation behaviors, water mobility, and structural changes. Food Hydrocolloids, 2024, 148, 109415. (JCR Q1, IF=10.7)

2、Hailin Wang, Pingfan Rao, Yunjie Qiu, Leiwen Xiang*. Interaction mechanism between hydroxychloroquine sulfate and collagen: Insights from multi-spectroscopy, molecular docking, and molecular dynamic simulation methods. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2023, 303, 123155. (JCR Q1, IF=4.4)

3、Hailin Wang, Lijing Ke, Yanan Ding, Ping-fan Rao*, Tianhao Xu, Huan Han, Jianwu Zhou, Wei Ding, Xiaoya Shang. Effect of calcium ions on the rheological properties and structure of Lycium barbarum L. polysaccharide and its gelation mechanism. Food Hydrocolloids, 2022, 122, 107079. (JCR Q1, IF=11.5)

4、Hailin Wang*, Lijing Ke, Jianwu Zhou, Guoqiang Li, Tianhao Xu, Pingfan Rao*. Multi-spectroscopic, molecular docking and molecular simulation evaluation of hydroxychloroquine sulfate interaction with caseins and whey proteins, Journal of Molecular Liquids, 2022, 367, 120460. (JCR Q1, IF=6.6)

5、Hailin Wang*, Wei Lu, Lijing Ke, Yi Wang, Jianwu Zhou, Pingfan Rao*. Effect of hydroxychloroquine sulfate on the gelation behavior, water mobility and structure of gelatin. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2022, 633, 127849. (JCR Q2, IF=5.5)