王楚珺博士，现任苏州大学教育学院心理学系讲师，苏州大学优秀青年学者。苏州大学心理学学士（2015-2019）、清华大学心理学硕士（2019-2021）、博士（2021-2024）。目前研究方向为应用心理学、行为健康、饮食决策。已在International Journal of Hospitality Management, Food Quality and Preference, Appetite, Applied Psychology: Health and Well-Being，《心理科学进展》等国内外学术期刊发表论文20篇。担任Computers in Human Behaviors，Food Quality and Preference，PsyCH Journal，《心理科学进展》，《应用心理学》等期刊审稿人。
目前研究方向为应用心理学、行为健康、饮食决策。主要采用行为实验结合认知神经技术（功能性磁共振成像、事件相关脑电位）等方法探究：（1）社会性进食情境对饮食消费的影响；（2）基于情境特征助推个体的饮食健康；（3）社会交互；（4）跨通道与感官营销等研究问题。
Wang, C., & Wan, X. (2025). Eating contexts encourage sustainable food choices: The mediating role of the symbolic meanings of foods. Appetite, 207: 107896.
Wang, C., Peng, Y., & Wan, X. (2025). The color-flavor incongruency effect elicited by flavor stimuli and words. Food Quality and Preference, 122: 105280.
Peng, Y.#, Wang, C.#, Qiu, R., Jiang, M., & Wan, X. (2024). Influence of flavor information on visual search: Attentional capture by and suppression of flavor-associated colors. Biological Psychology, 190: 108821.
Guo, X., Wang, C., & Wan, X. (2024). Influence of a robotic companion on women's food choices: Evidence from an imaginary task. Applied Psychology: Health and Well‐Being, 2024, 1-17.
王楚珺, 宛小昂. (2023). 共同进食影响食物消费的“双刃剑”效应及作用机制. 心理科学进展, 31(7), 1318-1330.
Wang, C., & Wan, X. (2023). Alone but together: Cloud-based commensality benefits physical and mental health. Applied Psychology: Health and Well-Being, 15(4), 1490-1506.
Qiu, L., Wang, C., & Wan, X. (2023). Reduced liking and wanting for high-caloric foods: The transfer effect of sensory-specific satiety through repeated imagination. Food Quality and Preference, 111: 104987.
Wang, C., Zhao, Z., & Wan, X. (2022). Influence of solitary or commensal dining advertisements on consumers’ expectations of and attitudes toward foods and restaurants. International Journal of Hospitality Management, 104: 103230.
Wang, C., Qiu, L., Zhang, W., & Wan, X. (2022). Influence of flavor variety and color variety on consumer preference and choices of yogurt bundles. Food Quality and Preference, 96: 104424.
Huang, J.#, Wang, C.#, & Wan, X. (2022). Influence of eating together on brain activation and hedonic evaluation in response to foods. Cognitive, Affective, & Behavioral Neuroscience, 22, 1145–1156.
Huang, F.#, Wang, C.#, & Wan, X. (2022). Color-flavor interactions in associative learning: Evidence from a computerized matching task. Food Quality and Preference, 95: 104364.
Zhang, W., Wang, C., & Wan, X. (2022). Influence of container color on food ratings and choices: Evidence from a desktop VR study. Food Quality and Preference, 96: 104448.
Wan, X., Qiu, L., & Wang, C. (2022). A virtual reality-based study of color contrast to encourage more sustainable food choices. Applied Psychology: Health and Well-Being, 14(2), 591–605.
Wang, C., Peng, Y., Qiu, L., & Wan, X. (2021). Cloud-based commensality: Enjoy the company of co-diners without social facilitation of eating. Frontiers in Psychology, 12: 758966.
Wang, C., Huang, J., & Wan, X. (2021). A cross-cultural study of beliefs about the influence of food sharing on interpersonal relationships and food choices. Appetite, 161: 105129.
Huang, J., Wang, C., & Wan, X. (2021). Self-construal priming modulates the influence of receptacles on food perception. Journal of Sensory Studies, 36(3), e12642.
Wang, C., Huang, J., Liao, J., & Wan, X. (2020). Food sharing with choice: Influence on social evaluation. Frontiers in Psychology, 11: 2070.
Wang, C., Peng, Y., Spence, C., & Wan, X. (2020). Receptacle interacts with consumers’ need for touch to influence tea-drinking experience. British Food Journal, 122(9), 2981–2992.
Qi, Y., Zhao, H., Wang, C., & Wan, X. (2020). Transfer of repeated exposure cost via color-flavor associations. Journal of Sensory Studies, 35(4), e12578.
Huang, F., Qi, Y., Wang, C., & Wan, X. (2020). Show me the color in your mind: A study of color-flavor associations in virtual reality. Food Quality and Preference, 85: 103969.
王楚珺博士，现任苏州大学教育学院心理学系讲师，苏州大学优秀青年学者。苏州大学心理学学士（2015-2019）、清华大学心理学硕士（2019-2021）、博士（2021-2024）。目前研究方向为应用心理学、行为健康、饮食决策。已在International Journal of Hospitality Management, Food Quality and Preference, Appetite, Applied Psychology: Health and Well-Being，《心理科学进展》等国内外学术期刊发表论文20篇。担任Computers in Human Behaviors，Food Quality and Preference，PsyCH Journal，《心理科学进展》，《应用心理学》等期刊审稿人。
目前研究方向为应用心理学、行为健康、饮食决策。主要采用行为实验结合认知神经技术（功能性磁共振成像、事件相关脑电位）等方法探究：（1）社会性进食情境对饮食消费的影响；（2）基于情境特征助推个体的饮食健康；（3）社会交互；（4）跨通道与感官营销等研究问题。
Wang, C., & Wan, X. (2025). Eating contexts encourage sustainable food choices: The mediating role of the symbolic meanings of foods. Appetite, 207: 107896.
Wang, C., Peng, Y., & Wan, X. (2025). The color-flavor incongruency effect elicited by flavor stimuli and words. Food Quality and Preference, 122: 105280.
Peng, Y.#, Wang, C.#, Qiu, R., Jiang, M., & Wan, X. (2024). Influence of flavor information on visual search: Attentional capture by and suppression of flavor-associated colors. Biological Psychology, 190: 108821.
Guo, X., Wang, C., & Wan, X. (2024). Influence of a robotic companion on women's food choices: Evidence from an imaginary task. Applied Psychology: Health and Well‐Being, 2024, 1-17.
王楚珺, 宛小昂. (2023). 共同进食影响食物消费的“双刃剑”效应及作用机制. 心理科学进展, 31(7), 1318-1330.
Wang, C., & Wan, X. (2023). Alone but together: Cloud-based commensality benefits physical and mental health. Applied Psychology: Health and Well-Being, 15(4), 1490-1506.
Qiu, L., Wang, C., & Wan, X. (2023). Reduced liking and wanting for high-caloric foods: The transfer effect of sensory-specific satiety through repeated imagination. Food Quality and Preference, 111: 104987.
Wang, C., Zhao, Z., & Wan, X. (2022). Influence of solitary or commensal dining advertisements on consumers’ expectations of and attitudes toward foods and restaurants. International Journal of Hospitality Management, 104: 103230.
Wang, C., Qiu, L., Zhang, W., & Wan, X. (2022). Influence of flavor variety and color variety on consumer preference and choices of yogurt bundles. Food Quality and Preference, 96: 104424.
Huang, J.#, Wang, C.#, & Wan, X. (2022). Influence of eating together on brain activation and hedonic evaluation in response to foods. Cognitive, Affective, & Behavioral Neuroscience, 22, 1145–1156.
Huang, F.#, Wang, C.#, & Wan, X. (2022). Color-flavor interactions in associative learning: Evidence from a computerized matching task. Food Quality and Preference, 95: 104364.
Zhang, W., Wang, C., & Wan, X. (2022). Influence of container color on food ratings and choices: Evidence from a desktop VR study. Food Quality and Preference, 96: 104448.
Wan, X., Qiu, L., & Wang, C. (2022). A virtual reality-based study of color contrast to encourage more sustainable food choices. Applied Psychology: Health and Well-Being, 14(2), 591–605.
Wang, C., Peng, Y., Qiu, L., & Wan, X. (2021). Cloud-based commensality: Enjoy the company of co-diners without social facilitation of eating. Frontiers in Psychology, 12: 758966.
Wang, C., Huang, J., & Wan, X. (2021). A cross-cultural study of beliefs about the influence of food sharing on interpersonal relationships and food choices. Appetite, 161: 105129.
Huang, J., Wang, C., & Wan, X. (2021). Self-construal priming modulates the influence of receptacles on food perception. Journal of Sensory Studies, 36(3), e12642.
Wang, C., Huang, J., Liao, J., & Wan, X. (2020). Food sharing with choice: Influence on social evaluation. Frontiers in Psychology, 11: 2070.
Wang, C., Peng, Y., Spence, C., & Wan, X. (2020). Receptacle interacts with consumers’ need for touch to influence tea-drinking experience. British Food Journal, 122(9), 2981–2992.
Qi, Y., Zhao, H., Wang, C., & Wan, X. (2020). Transfer of repeated exposure cost via color-flavor associations. Journal of Sensory Studies, 35(4), e12578.
Huang, F., Qi, Y., Wang, C., & Wan, X. (2020). Show me the color in your mind: A study of color-flavor associations in virtual reality. Food Quality and Preference, 85: 103969.