吴静，博士，硕博士在读期间参与导师主持的国家自然科学基金项目、广东省级项目、企业合作等多项科研项目研究。以第一作者/共同一作在Trends in Food Science & Technology、Journal of Agricultural and Food Chemistry、Food Chemistry、LWT- Food Science and Technology等期刊上发表SCI论文11篇，申请专利6项。

研究方向/兴趣

1. 食品风味化学

2. 生物合成

主要代表学术论文

1. WU J, CUI C, SUN-WATERHOUSE D. Food-Derived Trp-Rich Oligopeptides: Production, Bioactivities, and Structure-Function Relationship[J]. Trends in Food Science & Technology, 2024, 143: 104247. (JCR一区SCI，IF2024=15.6)

2. WU J, LIN X, CUI C, LI J. Comparative Analysis of Kokumi Effects in Ile-Leu, Ile-Ile, Leu-Leu, and Leu-Ile: Sensory, Simulation, and Structural Insights[J]. Food Chemistry, 2025, 474: 143004. (JCR一区SCI，IF2025=9.8)

3. WU J, LI J, HU X, LAI S, YANG W, HUANG S, DUAN D. Structure-activity relationship and sensory analysis of butyryl-amino acids as potent umami enhancers[J]. Food Chemistry, 2025, 493: 145937. (JCR一区SCI，IF2025=9.8)

4. WU J, ZHAO J, ZHOU Y, CUI C, XU J, LI L, FENG Y. Discovery of N-L-Lactoyl-L-Trp as a Bitterness Masker Via Structure-Based Virtual Screening and a Sensory Approach[J]. Journal of Agricultural and Food Chemistry, 2023, 71(4): 2082-2093. (JCR一区SCI，IF2023=5.8)

5. WU J, HUANG P, FENG Y, CUI C, XU J, LI L. Enhancing Kokumi Sensation and Reducing Bitterness in Acid-Hydrolyzed Vegetable Proteins Through Lactate and Thermal Processing[J]. Journal of Agricultural and Food Chemistry, 2023, 71(49): 19694-19704. (JCR一区SCI，IF2023=5.8)

6. WU J, SUN Y, HUAN X, CUI C. Reaction Mixtures Rich in [γ-Glu](n≥1)-Arg Derived from Enzymatic Synthesis as Potential Salt and Umami Enhancers[J]. Journal of Agricultural and Food Chemistry, 2022, 70(34): 10584-10592. (JCR一区SCI，IF2022=5.8)

主要代表发明专利

1. 崔春, 吴静.《一种呈味肽的制备与应用》 (CN 2021103798780).

2. 崔春, 吴静.《一种具有苦味抑制作用的氨基酸衍生物及其制备方法》(CN 202211483330.1）

3. 崔春, 吴静, 林俊杰. 《一种酶法催化合成乙酰化氨基酸及寡肽的方法 》（CN 2023051789394）

联系方式

通讯地址：泉州市丰泽区东海大街398号泉州师范学院宝龙实验楼704室

Email：jingwucc@yeah.net