王金水 ，男，1964年10月出生，教授，博士，主要研究方向：蛋白質(zhì)化學(xué)、食品生物技術(shù)。1982、9-1986、7 在河南師范大學(xué)生物系攻讀學(xué)士學(xué)位；1986、9-1989、7在北京師范大學(xué)生物系攻讀碩士學(xué)位；2003、9-2007．6 華南理工大學(xué)輕工與食品學(xué)院攻讀博士學(xué)位；1994、10-1995、10 在西班牙馬德里自治大學(xué)生物系做訪問學(xué)者；2000、10-2001、10在西班牙高等研究理事會農(nóng)業(yè)化學(xué)與食品技術(shù)研究所做高訪。為河南省教育廳學(xué)術(shù)帶頭人、河南省高等學(xué)校青年骨干教師。主要研究方向：食品生物技術(shù)、蛋白質(zhì)化學(xué)。聯(lián)系方式：電話：0371-6778970 E-mail：jinshuiw@163.com

代表性論文：
[1]Jin-shui Wang，Zhi-yan Wei，Lu Li，Ke Bian，Mouming Zhao．Characteristics of enzymatic hydrolysis of the thermal-treated wheat gluten．Journal of Cereal Science．2009，50（2）：205-209[SCI收錄]
[2]Jinshui Wang，Zhao Mouming，Yang Xiaoquan，Jiang Yueming．Improvement on functional properties of wheat gluten by enzymatic hydrolysis and ultrafiltration．Journal of Cereal Science．2006，44（1）：93-100 [SCI收錄]
Wang，Mouming Zhao，Qiangzhong Zhao．Correlation of glutenin macropolymer with viscoelastic properties during dough mixing．Journal of Cereal Science．2007，45，128-133 [ SCI收錄]．
[4]Jinshui Wang，Mouming Zhao，Xiaoquan Yang，Yueming Jiang．Gelation behavior of wheat gluten by heat treatment followed by transglutaminase cross-linking reaction．Food Hydrocolloids．2007，21（2）：174-179．[SCI收錄]．
[5]Jinshui Wang，Cristina M．Rosell，Carmen Benedito de Barber．Effect of addition of different fibers on wheat dough performance and bread quality．Food Chemistry．2002，79（2），221-226 [SCI收錄]
[6]Jinshui Wang，Zhao Mouming，Qiangzhong Zhao，Yueming Jiang．Antioxidative properties of papain hydrolysates of wheat gluten in different oxidation systems．Food Chemistry．2007，101（4）：1690-1695 [SCI收錄]．
[7]Jinshui Wang，Mouming Zhao，Xiaoquan Yang，Yueming Jiang．Improvement on emulsifying properties of wheat gluten hydrolysate/λ-carrageenan conjugates．Food Technology and Biotechnology．2006，44（1），25-32 [SCI收錄]．
[8]Jinshui Wang，Yuwei Zeng，Mouming Zhao．Development and physical properties of film of wheat gluten cross-linked by transglutaminase．Journal of Wuhan University of Technology-Materials Science Edition．2005，20（1）：78-82 [SCI收錄]．
[9]Jinshui Wang，Mouming Zhao，Qiangzhong Zhao，Yang Bao，Yueming Jiang．Characterization of hydrolysates derived from enzymatic hydrolysis of wheat gluten．Journal of Food Science．2007，72（2）：C103-107[SCI收錄]
[10]Jinshui Wang，Mouming Zhao，Yang Bao，Tao Hong，C M Rosella．Preparation and characterization of modified wheat gluten by enzymatic hydrolysis-ultrafiltration．Journal of Food Biochemistry．2008，32：316-334[SCI收錄]．
[11]Jinshui Wang，Mouming Zhao，Yueming Jiang．Effects of gluten hydrolysate and its ultrafiltration fractions on dough properties and bread quality．Food Technology and Biotechnology．2007，45（4）：410-414[SCI收錄]．
[12]C．M．Rosell，Jinshui Wang，S．Aja，S．Bean，G．Lookhart．Wheat flour proteins as affected by transglutaminase and glucose oxidase．Cereal Chemistry．2003，80（1），52-55[SCI收錄]
[13]Bao Yang，Jinshui Wang，Mouming Zhao，Yang Liu，Wei Wang，Yueming Jiang．Identification of polysaccharides from litchi fruit pericarp tissues in relation to their antioxidant activities．Carbohydrate Research．2006，341（5）：634-638[SCI收錄]
[14]Qiangzhong Zhao，Jinshui Wang，Mouming Zhao，Yueming Jiang．Effect of casein hydrolysates on yogurt fermentation and texture properties during storage．Food Technology and Biotechnology．2006，44（3）：429-434[SCI收錄]
[15]Lin Li，Jinshui Wang，Mouming Zhao，Chun Cui，Yueming Jiang．Artificial neural network for production of antioxidant peptides derived from bighead carp muscles with alcalase．Food Technology and Biotechnolog．2006，44（3）：441-448[SCI收錄]．
[16]Mouming Zhao，Bao Yang，Jinshui Wang，Yang Liu，Limei Yu，Yueming Jiang．Immunomodulatory and anticancer activities of flavonoids extracted from litchi （Litchi chinensis Sonn．） pericarp．International Immunopharmacology．2007，7：162-166[SCI收錄]．
[17]Mouming Zhao，Bao Yang，Jinshui Wang，Baozhen，Li，Yueming Jiang．Identification of the major flavonoids from pericarp tissues of lychee fruit in relation to their antioxidant activities．Food Chemistry．2006（3 ）：54-59 [SCI收錄]
[18]Yuwei Zeng，Mouming Zhao，Jinshui Wang．Effect of addition of sodium dodecyl sulfite on physical properties of wheat gluten films．Journal of Wuhan University of Technology-Materials Science Edition．2005，20（2）：15-19 [SCI收錄]
[19]Jiaoyan Ren，Mouming Zhao，Jinshui Wang，Chun Cui，Bao Yang．Spectrophotometric method for determination of tryptophan in protein hydrolysates．Food Technology and Biotechnology．2007，45（4）：360-366[SCI收錄]．
[20]Wei Li，Cheng Zheng，Jinshui Wang，Youyuan Shao，Yanxiang Gao，Yueming Jiang，Zhengxiang Ning．Microwave Multi-stage Countercurrent Extraction of Dihydromyricetin from Ampelopsis grossedentata．Food Technology and Biotechnology．2007，45（4）：374-380[SCI收錄]．
[21]Liu Xiaoli，Zhao Mouming，Wang Jinshui，Luo Wei．Effectiveness of Phyllanthus emblica L．essential oil to inhibit the growth of food spoiling yeasts．Journal of Food Safety．2008，28：261-275[SCI收錄]．
[22]Guo Shanguang，Zhao Mouming，Wang Jinshui，Cui Chun．Proteolytic degradation and amino acid liberation during extensively hydrolysis porcine blood haemeglobin by proteases admixture．Journal of Food Process Engieering．2007，30（5）：640-659 [SCI收錄]．
[23]Xiaoli Liu，Mouming Zhao，Jinshui Wang，Bao Yang，Yueming Jiang．Antioxidant activity of methanolic extract of emblica fruit （Phyllanthus emblica L．） from six regions in China．Journal of Food Composition and Analysis．21 （2008） 219–228 [SCI收錄]．
[24]Tao Hong，Zhao Mouming，Wang Jinshui，Yang Bao，Cui Chun．Active Distribution of digestive protease derived from Nemipterus virgatus（Houttuyn）．Journal of Food Process Engineering．2008，31：21-33[SCI收錄]．
[25]Xiaoli Liu，Chun Cui，Mouming Zhao，Jinshui Wang，Wei Luo，Bao Yang，Yueming Jiang．Identification of phenolics in the fruit of emblica （Phyllanthus emblica L．） and their antioxidant activities．Food Chemistry 109 （2008） 909–915[SCI收錄]．
[26]Limei Yu，Mouming Zhao，Jin shui Wang，Chun Cui，Bao Yang，Yueming Jiang，Qiangzhong Zhao．Antioxidant，immunomodulatory and anti-breast cancer activities of phenolic extract from pine （Pinus massoniana Lamb） bark．Innovative Food Science and Emerging Technologies 9 （2008） 122–128[SCI收錄]．
[27]Wu Xiao，Zhao Mouming，Jinshui Wang，Cui Chun，Yang Bao．Effect of cooking conditions on sensory characteristics of red-cooked beef flavor and identification of the flavor compounds．Journal of Food Process Engineering 31 （2008） 51–65[SCI收錄]．
[28]Qiangzhong Zhao，Mouming Zhao，Jinshui Wang，Caihua Wang，Bao Yang．Effects of sodium caseinate and whey proteins on whipping properties and texture characteristics ofwhipped cream．Journal of Food Process Engineering 31 （2008） 671–683[SCI收錄]．
[29][16]Dongmei Liu，Li Li，Shizhong Liang，Jinshui Wang．Survivability of Lactobacillus rhamnosus during the preparation of soy cheese．Food Technology and Biotechnology．2006，44（3）：417-422．[SCI收錄]．
[30]Jiaoyan Ren，Mouming Zhao，John Shi，Jinshui Wang，Yueming Jiang，Chun Cui，Yukio Kakuda，Sophia Jun Xue．Optimization of Antioxidant Peptide Production from Grass Carp Sarcoplasmic Protein Using Response Surface Methodology．LWT-Food Science and Technology．41（2008） 1624e1632[SCI收錄]．
[31]Jiaoyan Ren，Mouming Zhao，John Shi，Jinshui Wang，Yueming Jiang，Chun Cui，Yukio Kakuda，Sophia Jun Xue．Purification and characteristics of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography．Food Chemistry 108 （2008） 727–736[SCI收錄]．
[32]Jingyu Shi，Jian Sun，Xiaoyi Wei，John Shi，Guiping Cheng，Mouming Zhao，Jinshui Wang，Bao Yang，Yueming Jiang．Identification of （）-epicatechin as the direct substrat for polyphenol oxidase from longan fruit pericarp．LWT- Food Science and Technology 41 （2008） 1742-1747[SCI收錄]．
[33]趙謀明，曾效房，崔春，王金水．雞肉蛋白肽－葡萄糖Maillard反應(yīng)中肽的降解研究．四川大學(xué)學(xué)報（工程科學(xué)版EI收錄）．2007，39（2）：77-81（EI收錄）．
另有32篇有關(guān)蛋白酶解改性方面的中文核心期刊論文。

國家發(fā)明專利：
1．王金水，趙謀明，趙強忠，崔春．酶解小麥面筋蛋白與多糖接枝聚合的方法．專利號：ZL 200610034875．9．
2．趙謀明，崔春，王金水，林偉鋒．腐竹皮的制作方法．專利申請?zhí)枺?00610123791．2
3．崔春，趙謀明，趙強忠，王金水．一種低值魚高效酶解制備調(diào)味基料及高品質(zhì)魚油的方法．專利申請?zhí)枺?00610123790．8

主要獲獎成果：
1．趙謀明，章超樺，崔春，黃文彪，孔令會，王金水，劉通訊，李理，趙強忠，潘來燦．大宗低值蛋白資源生產(chǎn)富含呈味肽的呈味基料及調(diào)味品共性關(guān)鍵技術(shù)．國家科技進步獎（二等獎），2009年
2．卞科，郭禎祥，王曉曦，鄭學(xué)玲，溫紀平，王金水，張杰．小麥加工及轉(zhuǎn)化新技術(shù)研究與應(yīng)用．河南省科技進步一等獎，2009-11
3．杜政，唐瑞明，龍伶俐，朱之光，卞科，何學(xué)超，孫輝，王金水，周顯清．谷物儲存品質(zhì)判定規(guī)則的研究．中國糧油學(xué)會科技進步二等獎，2009-3
4．趙謀明，崔春，黃文彪，王金水，孔令會等（共13人）．大宗低值蛋白資源生產(chǎn)呈味基料及高檔調(diào)味品共性關(guān)鍵技術(shù)，廣東省科學(xué)技術(shù)獎一等獎（B03-0-1-01，2007年）
5．趙謀明，崔春，劉通訊，孔令會，王金水，趙強忠，吳進衛(wèi)，刑曉陽，吳肖，林偉鋒．大宗低值蛋白資源生成呈味基料關(guān)鍵技術(shù)及應(yīng)用．中國輕工業(yè)聯(lián)合會科學(xué)技術(shù)進步一等獎．2008．3
6．趙謀明，蔣文真，趙強忠，王金水．功能性高品質(zhì)發(fā)酵乳產(chǎn)業(yè)化關(guān)鍵技術(shù)．州市科學(xué)技術(shù)獎一等獎．2008-3

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