食品質(zhì)量與安全系

1. 高分子物理
發(fā)展基于液相、真空的“單分子/納米力譜”方法，實現(xiàn)不同環(huán)境的高分子單鏈探測；發(fā)展高分子單鏈力學理論模型，闡明高分子與環(huán)境的相互作用與特異性效應。揭示高分子材料、軟物質(zhì)、表界面性質(zhì)的分子機理。
2. 單分子力學
發(fā)展從一維到三維的“立體單分子力譜”方法與非平衡態(tài)物理理論，精準定量單分子作用本征強度，及其三維力學方向性（范德華力、氫鍵、π-π堆積、疏水效應、配位鍵、共價鍵、配體-蛋白復合物）。闡明生物大分子活性與功能的結(jié)構(gòu)與行為基礎(chǔ)。
3. 食品質(zhì)量與安全
建立“分子-微觀-宏觀”的多尺度研究體系，使用分子級超靈敏檢測技術(shù)，探究重金屬離子、蛋白過敏原、添加劑等風險因子與食品大分子的作用機理及效應。建立自下而上式的食品質(zhì)量調(diào)控技術(shù)與安全控制方法。
4. 分子動力學計算
集成基于分子動力學模擬的增強采樣方法、粗粒化方法，AI深度學習方法，量子化學計算方法，揭示分子相互作用結(jié)構(gòu)、模式、及動力學過程，預測系統(tǒng)變化規(guī)律。為不同尺度的實驗現(xiàn)象提供理論圖景。

發(fā)表論文詳見Researchgate主頁
https://www.researchgate.net/profile/Wanhao-Cai/research
部分代表性論文如下：
W. Cai, D. Xu, L. Qian, J. Wei, C. Xiao, L. Qian, Z. Lu, S. Cui*. Force-induced transition of π-π stacking in a single polystyrene chain. Journal of the American Chemical Society, 2019, 141, 9500-9503.
W. Cai, M. J?ger, J. Bullerjahn, T. Hugel, S. Wolf*, B. Balzer*. Anisotropic friction in a ligand-protein complex. Nano Letters, 2023, 23, 4111-4119.
W. Cai, J. Bullerjahn, K. Kroy, B. Balzer, T. Hugel*. Angle-dependent strength of a single chemical bond by stereographic force spectroscopy. Chemical Science, 2022, 13, 5734-5740.
W. Cai, S. Lu, J. Wei, S. Cui*. Single-chain polymer models incorporating the effects of side groups: An approach to general polymer models. Macromolecules, 2019, 52, 7324-7330.
W. Cai, J. Trefs, T. Hugel, B. Balzer*. Anisotropy of π-π stacking as basis for superlubricity. ACS Materials Letters, 2023, 5, 172-179.
W. Cai, Y. Shen, M. Fang, S. Zhang*, H. Wang*. Heavy Metal Ion-Specific Effect of Chitosan Across Length Scales. ACS Macro Letters, 2025, 14, 1127-1134.
W. Cai, D. Xu, F. Zhang, J. Wei, S. Lu, L. Qian, Z. Lu, S. Cui*. Intramolecular hydrogen bonds in a single macromolecule: Strength in high vacuum versus liquid environments. Nano Research, 2022, 15, 1517-1523.
W. Cai, C. Xiao, L. Qian, S. Cui*. Detecting van der Waals forces between a single polymer repeating unit and a solid surface in high vacuum. Nano Research, 2019, 12, 57-61.
Tao, Y. Li, H. Zhou, J. Sun, M. Fang, W. Cai*, H. Wang*. Unveiling the binding mechanism between wheat arabinoxylan and different molecular weights of wheat glutenins during the dough mixing process. Food Hydrocolloids, 2025, 160, 110762.
D. Zhang, P. Li, S. Li, H. Zhou, H. Tao*, W. Cai*. Unveiling the binding mechanism between egg white proteins and wheat glutens during the dough mixing process. Food Hydrocolloids, 2026, 171, 111813.