王金水 ，男，1964年10月出生，教授，博士，主要研究方向：蛋白质化学、食品生物技术。1982、9-1986、7 在河南师范大学生物系攻读学士学位；1986、9-1989、7在北京师范大学生物系攻读硕士学位；2003、9-2007．6 华南理工大学轻工与食品学院攻读博士学位；1994、10-1995、10 在西班牙马德里自治大学生物系做访问学者；2000、10-2001、10在西班牙高等研究理事会农业化学与食品技术研究所做高访。为河南省教育厅学术带头人、河南省高等学校青年骨干教师。主要研究方向：食品生物技术、蛋白质化学。联系方式：电话：0371-6778970 E-mail：jinshuiw@163.com

代表性论文：
[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收录]
[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收录]
Wang，Mouming Zhao，Qiangzhong Zhao．Correlation of glutenin macropolymer with viscoelastic properties during dough mixing．Journal of Cereal Science．2007，45，128-133 [ SCI收录]．
[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收录]．
[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收录]
[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收录]．
[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收录]．
[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收录]．
[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收录]
[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收录]．
[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收录]．
[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收录]
[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收录]
[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收录]
[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收录]．
[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收录]．
[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收录]
[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收录]
[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收录]．
[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收录]．
[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收录]．
[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收录]．
[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收录]．
[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收录]．
[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收录]．
[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收录]．
[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收录]．
[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收录]．
[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收录]．
[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收录]．
[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收录]．
[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收录]．
[33]赵谋明，曾效房，崔春，王金水．鸡肉蛋白肽－葡萄糖Maillard反应中肽的降解研究．四川大学学报（工程科学版EI收录）．2007，39（2）：77-81（EI收录）．
另有32篇有关蛋白酶解改性方面的中文核心期刊论文。

国家发明专利：
1．王金水，赵谋明，赵强忠，崔春．酶解小麦面筋蛋白与多糖接枝聚合的方法．专利号：ZL 200610034875．9．
2．赵谋明，崔春，王金水，林伟锋．腐竹皮的制作方法．专利申请号：200610123791．2
3．崔春，赵谋明，赵强忠，王金水．一种低值鱼高效酶解制备调味基料及高品质鱼油的方法．专利申请号：200610123790．8

主要获奖成果：
1．赵谋明，章超桦，崔春，黄文彪，孔令会，王金水，刘通讯，李理，赵强忠，潘来灿．大宗低值蛋白资源生产富含呈味肽的呈味基料及调味品共性关键技术．国家科技进步奖（二等奖），2009年
2．卞科，郭祯祥，王晓曦，郑学玲，温纪平，王金水，张杰．小麦加工及转化新技术研究与应用．河南省科技进步一等奖，2009-11
3．杜政，唐瑞明，龙伶俐，朱之光，卞科，何学超，孙辉，王金水，周显清．谷物储存品质判定规则的研究．中国粮油学会科技进步二等奖，2009-3
4．赵谋明，崔春，黄文彪，王金水，孔令会等（共13人）．大宗低值蛋白资源生产呈味基料及高档调味品共性关键技术，广东省科学技术奖一等奖（B03-0-1-01，2007年）
5．赵谋明，崔春，刘通讯，孔令会，王金水，赵强忠，吴进卫，刑晓阳，吴肖，林伟锋．大宗低值蛋白资源生成呈味基料关键技术及应用．中国轻工业联合会科学技术进步一等奖．2008．3
6．赵谋明，蒋文真，赵强忠，王金水．功能性高品质发酵乳产业化关键技术．州市科学技术奖一等奖．2008-3

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