2020.06-至今：中国农业大学，优秀人才引进，副教授

2019.09-2020.05：北京食品营养与人类健康创新中心，岗位科学家

2017.07-2019.08：中国农业大学，博士后

2013.07-2017.06：中国农业大学，博士

2010.09-2013.06：甘肃农业大学，工学硕士

2006.09-2010.06：甘肃农业大学，工学学士

1. 营养因子递送载体构建

2. 乳制品科学与技术

3. 低脂低糖食品开发

4. 食品感官分析

1. 国家自然科学基金项目（31901625）：抗冷冻软凝胶颗粒的结构与界面膜强度的构效关系 2020-2022 主持

2. 中国博士后基金面上项目（2018M631631）：酪蛋白凝胶颗粒的可控制备与乳化稳定机制2017-2018 主持

3. 中国农业大学基本科研业务费专项资金项目（2020TC072）：酪蛋白亚微颗粒对营养素稳态机制研究2013-2015 主持

4. 国家科技部国际科技合作与交流专项：牦牛乳资源利用及系列产品关键技术合作研发2012-2014 参与

累计发表论文22篇，其中以第一/通讯作者累计发表SCI/EI论文13篇，出版编著2部，授权专利2项。

1. Wang Pengjie, Chen Chong, Guo Huiyuan, Zhang Hao, Yang Zibiao, Ren Fazheng*. Casein gel particles as novel soft Pickering stabilizers: The emulsifying property and packing behaviour at the oil-water interface. Food Hydrocolloids. 2018:77, 689-698.

2. Du Zhongyao, Wang Pengjie*. Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions. Molecules. 2020:393,1-12.

3. Wang Pengjie, Cui Na, Luo Jie, Zhang Hao, Guo Huiyuan, Wen Pengcheng, Ren Fazheng*. Stable water-in-oil emulsions formulated with polyglycerol polyricinoleate and glucono-δ-lactone-induced casein gels. Food Hydrocolloids, 2016: 57, 217-220.

4. Wang Pengjie, Jin Shaoming, Guo Huiyuan, Zhao Liang, Ren Fazheng*. The pressure-induced, lactose-dependent changes in the composition and size of casein micelles. Food Chemistry, 2015: 173, 468-474.

5. Wang Pengjie, Liu Hongna, Wen Pengcheng, Zhang Hao, Guo Huiyuan, Ren Fazheng*. The composition, size and hydration of yak casein micelles. International Dairy Journal 2013: 3, 107-110.

6. Wang Pengjie, Hao Zhang, Hongna Liu, Fazheng Ren*. Spectroscopic investigation of the influence of calcium ion on the structures of casein micelles. Spectroscopy and Spectral Analysis, 2014:34(1), 92-97.

7. 王鹏杰, 简澍瑜, 王辰元, 郭慧媛, 文鹏程, 任发政, 不同前处理条件对动态光散射检测酪蛋白胶束粒径的影响. 农业工程学报, 2015：31(14): 298-302.

8. Jin Shaoming, Du Zhongyao, Guo Huiyuan, Zhang Hao, Ren Fazheng, Wang Pengjie*. Novel targeted anti-tumor nanoparticles developed from folic acid-modified 2-deoxyglucose. International Journal of Molecular Sciences. 2019. 20(3): 697-709.

9. Li Hongliang, Yang Chang, Ren Fazheng, Li Yuan, Mu Zhishen, Wang Pengjie*. The use of trisodium citrate to improve the textural properties of acid-induced, transglutaminase-treated micellar casein gels. Molecules. 2018:23(7),1-12.

10. Ren Yimei, Cui Chang, Wang Pengjie*. Pomelo peel modified with citrate as a sustainable adsorbent for removal of methylene blue from aqueous solution. Molecules. 2018. 23(6): 1342-1354.

11. 任发政,甘伯中,敏文祥,王世全,王鹏杰,文鹏程,崔娜.牦牛乳加工技术进展，中国农业科学技术出版社，2016 （副主编）

12. 任发政, 方冰, 王鹏杰, 张明, ,  一种含有乳蛋白和脂肪酸的组合物及其制备方法与应用. 2015.09，中国，ZL 201210256596.2

13. 任发政, 王鹏杰, 郭慧媛，陈冲，一种酪蛋白软凝胶颗粒乳化剂及其制备方法和用途. 2019.12,03，中国，ZL 201710067433.2