Qin Wang
· ProfessorUniversity of Maryland, College Park · Nutrition and Food Studies
Active 1994–2025
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About
Dr. Qin Wang is a Professor at the College of Agriculture & Natural Resources at the University of Maryland. Her expertise encompasses food polymers, biophysics, food nanotechnology, and food chemistry. Her research focuses on the functionality evaluation and development of delivery systems derived from nanoparticles and films made from food proteins and polysaccharides, such as zein, soy protein isolate, whey protein, wheat gluten, chitosan, and its derivatives. She is involved in biosensor development through electrodeposition and quorum sensing of magnetic nanofillers and biopolymer films, as well as antimicrobial packaging material development utilizing food proteins and silver. Additionally, her work includes protein modification to enhance functional properties and nanostructure formation, alongside safety, quality, and sensory evaluations of microgreens in comparison with mature counterparts and sprouts. Dr. Wang's research group is dedicated to the design, characterization, and evaluation of natural polymers, spanning multidisciplinary areas including food science, materials science, nanotechnology, and biophysics. Her major research directions include the development of molecular-level, nano-scale vesicles and structures for encapsulating drugs and bioactive compounds for applications in delivery systems and regenerative medicine. She also advances nanotechnology approaches to better understand the physicochemical properties and interactions of food components, and…
Research topics
- Materials science
- Computer Science
- Microbiology
- Optoelectronics
- Biochemical engineering
- Chemistry
- Telecommunications
- Internal medicine
- Composite material
- Medicine
Selected publications
Journal of Agricultural and Food Chemistry · 2020 · 195 citations
Food nanotechnology is an emerging and rapidly evolving field that encompasses an extremely broad range of disciplines and has found various applications in different food sectors. The objective of this perspective is to update the current knowledge on the nanotechnology-based approaches to prepare delivery vehicles for bioactive compounds. Research progress on the development of nanoparticles made from food biopolymers (i.e., protein and polysaccharide) is particularly highlighted. In addition,…
Journal of Agricultural and Food Chemistry · 2025-05-26 · 11 citations
reviewSenior authorCorrespondingThe increasing prevalence of engineered nanoparticles (ENPs) in food systems has raised concerns about their toxicity and potential health risks. To provide a comprehensive evaluation, a structured literature search was conducted using databases such as Web of Science and PubMed, focusing on studies published in the past ten years that examine ENP exposure pathways, toxicity mechanisms, contributing factors, and risk assessment strategies. This review first explores the diverse sources of ENPs,…
Journal of Food Measurement & Characterization · 2025-06-19 · 5 citations
articleResearch Square · 2025-05-26
preprintOpen accessFood and Chemical Toxicology · 2025-03-14
article
Frequent coauthors
- 45 shared
Zi Teng
University of Maryland, College Park
- 40 shared
Yaguang Luo
Agricultural Research Service
- 30 shared
Xianggui Chen
Xihua University
- 27 shared
Peihua Ma
University of Maryland, College Park
- 26 shared
Yukun Huang
Xihua University
- 26 shared
Lei Mei
Chinese Academy of Sciences
- 22 shared
Yangchao Luo
University of Connecticut
- 22 shared
Boce Zhang
University of Florida
Labs
Qin WangPI
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