主持国家省级项目

[1]国家重点研发计划“蓝色粮仓科技创新”重点专项课题，水产品特征糖的构效关系与营养作用机制（2018YFD0901104），子课题负责人

[2]国家自然科学基金青年基金，壳寡糖调控miR-384-5p/LepRb改善肝脏糖代谢紊乱防治NAFLD的作用及机制研究（31800679），主持

[3]江苏省自然科学基金青年基金，基于转录组学的壳寡糖降脂分子机制（BK20160170），主持

[4]中国博士后科学基金面上资助，壳寡糖降糖分子机制研究（2015M581726），主持

[5]江苏省博士后基金，AMPK和Nrf2/Keap1通路介导的壳聚糖降糖机制研究（160339），主持

主持企业横向开发项目

[1]鸭血豆腐加工工艺和品质改善关键技术研究及其产业化

[2]高效生物酶法制备高纯度、窄分布壳寡糖产业化项目

[3]食用菌深加工产品开发关键技术研究

[4]金枪鱼发色保鲜工艺研究与产品开发

[5]免浆牛蛙肉质嫩化的工艺研究与产品开发

[6]淡水鱼加工特性改进研究与冷加工系列食品开发

[7]饲料挤压加工关键技术与专用装备设计与开发

[8]调味油炸鸡肉串的保水工艺研究与产品开发

[9]黑蓝莓桑葚果浆饮品技术研究

[10]人参复合饮料开发

[11]红枣银耳饮品开发关键技术研究

[12]米糊粉适口性改善研究

[13]糖尿病、肾病、肿瘤人群全营养配方食品和专用食谱设计

代表性论文

[1]Bin Wang, Yechun Fei, Yadong Hu, Qixing Jiang, Yanshun Xu, Wenshui Xia. Effects of different baking methods on protein oxidation and in vitro digestibility of Antarctic Krill (Euphausia superba) chips[J]. International Journal of Food Science & Technology，2025, 60(1): 1-9.

[2]Bin Wang, Yudi Sun, Qixing Jiang, Yanshun Xu, Wenshui Xia. Effects of Different Reheating Methods on Lipid Oxidation in Frozen Silver Carp Fish Cakes[J]. International Journal of Food Science & Technology，2024，59(11): 8191-8203.

[3]Bin Wang, Siqi Gao, Zhe Chen, Yanshun Xu, Wenshui Xia. Effects of grilling conditions on heterocyclic amines and quality attributes of grilled grass carp[J]. International Journal of Food Science & Technology，2024，59(5): 3423-3432.

[4]Bin Wang, Shengbo Wang, Yanshun Xu, Qixing Jiang, Wenshui Xia. Colour stability improving of yellowfin tuna slices by compound antioxidant against oxidation of myoglobin[J]. International Journal of Food Science & Technology，2024，59(8): 5616-5629.

[5]Bin Wang, Yuke Zhao, Yufei Qu, Jingyu Lu, Hua Yan, Juan Gu, Qiqing Jiang, Yanshun Xu, Wenshui Xia. Neuroprotective effect of chitosan oligosaccharide on alcohol-induced hippocampal injury using proteomic analysis. Journal of food science. 2023, 88(11):4718-4730

[6]Bin Wang, Ling Wang, Yufei Qu, Jingyu Lu, Wenshui Xia. Chitosan oligosaccharide exerts neuroprotective effects via modulating PI3K/Akt/Bcl-2 pathway in a parkinsonian model[J]. Food&Function. 2022, 13, 5838-5853

[7]Mao,Shuifang; Wang,Bin*; Yue,Lin; Xia,Wenshui. Effects of citronellol grafted chitosan oligosaccharide derivatives on regulating anti-inflammatory activity. Carbohydrate Polymers. 2021.3.

[8]Bin Wang, Sicong Zhang, Xiaoya Wang, Shuo Yang, Qixing Jiang, Yanshun Xu, Wenshui Xia. 2017. Transciptome analysis of the effects of chitosan on the hyperlipidemia and oxidative stress in high-fat diet fed mice. International Journal of Biological Macromolecules. 102: 104-110.

[9]Bin Wang, Jin Sun, Yonghui Shi, Guowei Le. 2017. Salvianolic Acid B inhibits high-fat diet-induced inflammation by activating the Nrf2 pathway. Journal of Food Science. 82(8): 1953-1960.

[10]Bin Wang, Jin Sun, Longnan Li, Jing Zheng, Yonghui Shi, Guowei Le. 2014. Regulatory effects of resveratrol on glucose metabolism and T-lymphocyte subsets in the development of high-fat diet-induced obesity in C57BL/6 mice. Food & Function. 5(7): 1452-1463.

[11]Bin Wang, Jin Sun, Yuhua Ma, Guirong Wu, Yingjie Tian, Yonghui Shi, Guowei Le. 2014. Resveratrol preserves mitochondrial function, stimulates mitochondrial biogenesis, and attenuates oxidative stress in regulatory T cells of mice fed a high-fat diet. Journal of Food Science. 79(9): H1823-H1831.

[12]Bin Wang, Jin Sun, Yuhua Ma, Guirong Wu, Yonghui Shi, Guowei Le. 2014. Increased oxidative stress and the apoptosis of regulatory T cells in obese mice but not resistant mice in response to a high-fat diet. Cell Immunology. 288 (1-2): 39-46.

[13]Bin Wang, Jin Sun, Xianghui Li, Qingqing Zhou, Jing Bai, Yonghui Shi, Guowei Le. 2013. Resveratrol prevents suppression of regulatory T-cell production, oxidative stress, and inflammation of mice prone or resistant to high-fat diet-induced obesity. Nutrition Research. 33 (11): 971-981.

[1]一种壳寡糖单体的制备方法。 CN202110871779.4

[2]单一聚合度壳寡糖在睡眠剥夺引起的认知障碍中的应用。CN202211585209.X

[3]一种壳寡糖-g-香茅醇衍生物及其制备方法。CN202011358396.9

[4]窄分布壳寡糖在制备预防长期高脂膳食诱导高糖血症的功能性食品中的应用。CN201810020610.6

[5]一种提高壳寡糖聚合度3-6糖含量的制备方法。CN201810272348.4

承担本科生《食品工艺学》、《食品加工与制造》、《食品营养学》、《食品工艺学实验》及《专业综合实验》，研究生《食品物性学研究方法》等课程的教学工作。主讲的《食品工艺学》课程先后获国家精品课程、国家精品资源共享课、江苏省在线开放课程、国家级线上线下混合式一流课程。参与编写《食品工艺学》教材。相关成果获江苏省教学成果二等奖1项，威尼斯432888can教学成果一等奖3项，二等奖1项。指导学生获得中国食品科学技术学会主办的食品创新大赛、全国大学生生命科学竞赛、中国调味品协会主办的食品研究与开发创新创意大赛一等奖多项。