山东潍坊人，博士，副教授，硕士生导师，毕业于江南大学，主要从事营养健康产品创新研发、蛋白-多酚互作及其应用、玫瑰资源开发与综合利用等方面的研究。承担本科生课程《烹饪原料学》、《食品感官评价原理与方法》，研究生课程《餐饮感官科学》、《特殊膳食加工与营养》等教学工作。主持国家自然科学基金青年项目1项、扬州市绿扬金凤人才项目1项、扬州大学高层次人才科研启动基金项目1项。在《Food Chemistry》、《Food Research International》、《 LWT-Food Science and Technology》等期刊，以第一作者或通讯作者发表论文16篇。入选2023年度扬州市“绿扬金凤”优秀博士计划，荣获扬州大学2024~2025学年度“最受学生欢迎的任课老师”、“最受学生欢迎的班主任”。
科研项目：
(1) 国家自然科学基金青年科学基金项目(32401974)，在研，主持
(2) 扬州市绿扬金凤人才项目(137013475), 在研，主持
(3) 扬州大学高层次人才科研启动基金项目(137013154),在研，主持
部分代表性文章：
[1] Wang, Y., Yao, Q., Yin, L., Song, R., Li, C., & Zhang, H. (2025). Study on preparation, physicochemical properties and in vitro digestion of casein sol/gel induced by citric acid and heat. Food Chemistry: X, 30, 102893. （一区，IF: 8.2）
[2] Wang, Y., Chen, Y., Xiao, Y., Zhang, H., & Li, C. (2025). Effects of rose powder on the physicochemical properties of wheat flour and dough, and the quality of Chinese steamed bun. LWT-Food Science and Technology, 215, 117295. (一区，IF=6.0）
[3] Wang, Y., Yang, C., Zhang, J., & Zhang, L. (2023). Interaction of preheated whey protein isolate with rose anthocyanin extracts in beverage model system: influence on color stability, astringency and mechanism. Food Chemistry, 412, 135507. (一区，IF=9.23）
[4] Wang, Y., Zhang, J., & Zhang, L. (2022). An active and pH-responsive film developed by sodium carboxymethyl cellulose/polyvinyl alcohol doped with rose anthocyanin extracts. Food Chemistry, 373,131367. (一区，IF=9.23）
[5] Wang, Y., Zhang, J., & Zhang, L. (2022). Study on the mechanism of non-covalent interaction between rose anthocyanin extracts and whey protein isolate under different pH conditions. Food Chemistry, 384, 132492. (一区，IF=9.23）
[6] Wang, Y., Yang, C., Zhang, J., & Zhang, L. (2022). Influence of rose anthocyanin extracts on physicochemical properties and in vitro digestibility of whey protein isolate sol/gel: based on different pHs and protein concentrations. Food Chemistry, 405, 134937.(一区，IF=9.23）
[7] Wang, Y., Yang, C., Zhang, J., & Zhang, L. (2022). Interaction between whey protein isolate and rose anthocyanin extracts at different pHs: structure, emulsification and digestibility of complexes. Food Bioscience, 49, 101888.(一区，IF=5.31）
[8] Wang, Y., & Zhang, G. (2021). The preparation of modified nano-starch and its application in food industry. Food Research International, 140, 110009. (一区，IF=7.42）
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