一、个人简介

吴彤娇，博士，硕士研究生导师，现任河北科技大学食品与生物学院讲师，河北省科技特派员。《食品现代科技》等中文核心期刊审稿人。

E-mail：katherine_0827@163.com

2020.04-2023.03 日本鹿儿岛大学，农林渔业资源环境科学专业，博士（国家公派留学）。

2015.09-2018.06河北科技大学，食品科学与工程专业，硕士。

二、主要研究方向

1.功能性水在食品加工中的安全控制

2.碱性电解饮用水与生物活性物质之间的相互作用与功能验证

3.碱性电解水在果蔬饮料中的应用开发

4.微电流电解水及新型电解水的开发

三、科研成果

主持石家庄市科技局驻冀高校重点研发项目（241170132A），在国内外期刊发表学术论文和科研论文20余篇，其中10篇被SCI收录；参编教材1部，申请专利3件。

四、学术论文

[1]Liu, S.; Ren, H.; Chen, L.; Wu, T.; Hao, J. Combined Effect of Low-Temperature Stress and Slightly Acidic Electrolyzed Water (SAEW) on the Microbial Control of Oat Sprout Production. Foods 2025, 14, 1083.（通讯作者）

[2]Lei, J., Ren, H., Li, Y., Wu, T., Hao, J. The combination of non-electrolytic hypochlorite water and ultrasonic treatment on the cleaning and preservation of baby cabbage. LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 205(2024). (通讯作者)

[3]Wu, T., Phacharapan, S., Inoue, N., Sakamoto, M. Kamitani, Y. Antibacterial and cleaning efficacy of alkaline electrolytic silver ionized water on E.coli planktonic cells, biofilms and sweet potato stains on food contact surfaces. Food Control, 2023, 149: 109717. (第一作者)

[4]Wu, T., Phacharapan, S., Inoue, N., Kamitani, Y. Antioxidant activity enhancement effect of silver ionized water: silver cation prepared by electrolysis. Antioxidants, 2023, 12(2): 467. (第一作者)

[5]Wu, T., Sakamoto, M., Phacharapan, S., Inoue, N., Kamitani, Y. Antioxidant characteristic changes, sensory evaluation, processing and storage of functional water modified juice. Food Bioscience, 2023, 52:102468. (第一作者)

[6]Wu, T., Li, H., Li, J., Hao, J. Nutrient composition of germinated foxtail millet flour treated with mixed salt solution and slightly acidic electrolyzed water. Foods, 2023,12(1):75. (第一作者)

[7]Wu, T., Sakamoto, M., Inoue, N., Imahigashi, K., Kamitani, Y. Effect of functional water on the antioxidant property of concentrated reconstituted juice. Foods, 2022, 11(16): 2531. (第一作者)