天津科技大學(xué)食品工程與生物技術(shù)學(xué)院導(dǎo)師：王書軍 正文

[導(dǎo)師姓名]
王書軍

[所屬院校]
天津科技大學(xué)

[基本信息]
導(dǎo)師姓名：王書軍
性別：男
人氣指數(shù)：1404
所屬院校：天津科技大學(xué)
所屬院系：食品工程與生物技術(shù)學(xué)院
職稱：教授
導(dǎo)師類型：
招生專業(yè)：生物化學(xué)與分子生物學(xué)、食品科學(xué)、糧食、油脂及植物蛋白工程、營養(yǎng)與食品衛(wèi)生學(xué)

[通訊方式]
辦公電話：86-022-60912486
電子郵件：sjwang@tust.edu.cn
通訊地址：天津經(jīng)濟(jì)技術(shù)開發(fā)區(qū)十三大街29號 食品工程與生物技術(shù)學(xué)院（逸夫樓446辦公室）

[個人簡述]
2016年 天津科技大學(xué)第二屆“良師益友-我心目中的最好導(dǎo)師”獲獎?wù)?016年 天津“青年五四獎?wù)隆碧崦劔@得者2015年 國家自然科學(xué)基金“優(yōu)秀青年基金”獲得者2015年 中國食品科學(xué)技術(shù)學(xué)會科技創(chuàng)新獎－杰出青年獎2015年 天津市第十三批“特聘教授”2014年 天津市第九批“青年千人”計劃2014年 天津市“131”創(chuàng)新型人才培養(yǎng)工程第二層次人選2013年 天津市第二批“用三年時間引進(jìn)千名以上高層次人才”項目2011年 澳大利亞第61屆谷物化學(xué)大會最佳墻報獎以及英國皇家學(xué)會期刊Food & Function墻報獎2009年 澳大利亞悉尼大學(xué)博士后研究基金獎（The University of Sydney Postdoctoral Fellowship）2008年 加拿大國家科學(xué)和工程研究理事訪問學(xué)者獎2008年 中藥淀粉的基礎(chǔ)研究，天津市“自然科學(xué)獎三等獎”指導(dǎo)學(xué)生獲獎2016年 指導(dǎo)2014級碩士研究生張秀獲得天津科技大學(xué)“十佳學(xué)術(shù)之星”稱號2015年 指導(dǎo)2013級碩士研究生王金榮和李彩麗獲得“國家獎學(xué)金”2015年 指導(dǎo)2013級碩士研究生王金榮和李彩麗獲得天津科技大學(xué)“十佳學(xué)術(shù)之星”稱號（李彩麗還獲得最佳學(xué)術(shù)創(chuàng)新之星）2014年 指導(dǎo)2013級碩士研究生王金榮獲得“國家獎學(xué)金”2014年 指導(dǎo)2013級碩士研究生李彩麗獲得“天博獎學(xué)金”2014年 指導(dǎo)2014級本科生蔡雅如獲得天津科技大學(xué)“優(yōu)秀本科畢業(yè)論文”2014年 指導(dǎo)2012級本科生獲得大創(chuàng)計劃國家級立項可轉(zhuǎn)化成果1.新型變性淀粉產(chǎn)品及技術(shù)2.新型淀粉回生抑制劑及應(yīng)用技術(shù)3.低血糖指數(shù)功能性食品（谷物，馬鈴薯等）

[科研工作]
共發(fā)表論文100余篇，其中以第一或通訊作者發(fā)表SCI論文70余篇（其中3篇入選ESI高被引用論文（highly cited papers），1篇熱點論文（Hot papers），論文多發(fā)表在食品科學(xué)與技術(shù)領(lǐng)域頂級雜志Critical Reviews in Food Science and Nutrition（IF: 6.077 一區(qū)，1篇），Comprehensive Review in Food Science & Food Safety（IF: 5.974 一區(qū)，1篇），Journal of Agricultural and Food Chemistry（IF: 3.154 一區(qū)，8篇），Carbohydrate Polymers（IF: 4.811 一區(qū)，8篇），F(xiàn)ood Hydrocolloids（IF: 4.747 一區(qū)，10篇），F(xiàn)ood Chemistry（IF: 4.529 一區(qū)Top Journal，14篇），F(xiàn)ood & Function（IF: 3.247 一區(qū)，3篇）以及Nature旗下綜合期刊Scientific Reports（IF: 4.259，3篇）等上。影響因子3.0以上56篇，其中4.0以上34篇，5.0以上2篇，總影響因子>286（平均影響因子>4.0）；一區(qū)Top期刊論文40余篇，總引用次數(shù)超過2000次（Google Scholar），H指數(shù)＝24。負(fù)責(zé)國際著名出版社（Springer Nature和Elsevier）英文專著一部，英文章節(jié)兩章，翻譯英文專注章節(jié)一章。發(fā)表的英文專著或章節(jié)Wang S J (Editor). Starch structure functionality and application in foods Springer Nature 2018.Wang S J Mengge Zheng Chen Chao.Interactions between starch proteins and lipids and the formation of ternary complexes with distinct propertiesin Encyclopedia of Food Chemistry Dongxiao Sun-Waterhouse (Ed.) Elsevier 2017.Wang S J.Brief introduction of food processing methods and chemical hazards formed during thermalprocessing in Chemical hazards in thermally-processed food Wang S Wang S J. (Ed.) Springer Nature 2018.Wang S J Xu H Luan H.Nuclear Magnetic Resonancein Food Analysis (translation) Nielsen S. (Ed.) Springer International Publishing 2018。來天津科技大學(xué)后發(fā)表和投稿的論文（*為通訊作者論文）2018（under preparation）1. P Li S Wang S J Wang* L Copeland. In vitro starch digestibility of rice grains is not affected by method of cooking.2. J Xu S Zhou S Wang X Liu* S J Wang* Effect of oat beta-glucan on starch rheological and digestion properties.3. Han X J Yu S Wang S J Wang*. Effect of high pressure on the structural and functional properties of wheat dough.4. J Xu M Li L Zhang S Zhou S Wang X Liu* S J Wang* Understanding interaction mechanism between tea polyphenols and starch digestion enzyme.5. T Zhang S Wang L Copeland S J Wang*. Effects of ratio and activity of enzymes on digestibility of granular and gelatinized maize starches.6. Y Sun S Wang L Copeland S J Wang*. Characterization of ordering amorphous regions in gelatinized starch: a spectroscopic method.7. J L Yu T Zhang A Yue Q Niu S Wang* S J Wang*. Effect of four antioxidants on functional properties of rice starch.8. X Liu J Yu L Copeland S Wang S J Wang*. Purple yam flour reduced in vitro starch digestibility of wheat bread: an in vitro digestibility study.2018(submitted)9. Y Liu J Yu L Copeland S Wang S J Wang*. Effect of moisture temperature and time on starch gelatinization: new insights. Submitted 2018.10. X Liu J Yu L Copeland S Wang S J Wang*.Effect of substituting partly yam flour for wheat flour on the quality of mixed flour fermented dough and bread. Submitted 2018.11. C Chao J Yu L Copeland S Wang S J Wang*.Fabrication of starch-lipid-protein complexes: effect of chain length and unsaturation degree of glycerides. Submitted 2018.12. T Li J Yu L Copeland S Wang S J Wang*. Effects of mild pre-treatments with CaCl2 on modification of corn starch with octenyl succinic anhydride. Submitted 2018.13. R Mu S Wang S J Wang*. New insights into starch retrogradation: effect of water content and gelatinization temperature. Submitted 2018.14. Y Wang+ S Wang+ J Yu S Wang L Copeland S J Wang*. New insights into enzymatic digestion of gelatinized potato and lotus seed starches. Submitted 2018.15. T Yang J Zheng B-S Zheng F Liu S J Wang C-H Tang. Pickering high internal phase emulsions (HIPEs) stabilized by starch nanocrystals. Submitted 2017.16. Shang Y J Yu L Copeland S Wang S J Wang*. A new method for preparing starch spherulites from normal corn starch. Submitted 2018.17. F Xiang J Yu Les Copeland S Wang* S J Wang*. Synthesis of new ionic liquids and nature of phase transitions of maize starch in water-ionic liquid mixtures. Submitted 2018.2018年18. P Guo J Yu L Copland S Wang* S J Wang*. Mechanisms of starch gelatinization during heating of wheat flour and its effect on in vitro starch enzymatic digestibility.Food Hydrocolloids 2018 in revision.19. M Zheng C Chao J Yu L Copeland S Wang* S J Wang*. Effects of chain length and degree of unsaturation of fatty acids on structure andin vitrodigestibility of starch-protein-fatty acid complexes.Journal of Agricultural & Food Chemistry 2018 66 1872-1880.20. C Chao J Yu S Wang* L Copeland S J Wang*. Mechanisms underlying the formation of complexes between maize starch and lipids.Journal of Agricultural & Food Chemistry 2018 66 272-278.21.S J Wang* C Chao F Xiang X Zhang S Wang* L Copeland. New insights into gelatinization mechanisms of cereal endosperm starches.Scientific Reports 2018 8 3011.22. P Guo J Yu S J Wang* S Wang* L Copeland. Effects of particle size and water content during cooking on the physiochemical properties and in vitro starch digestibility of milled durum wheat grains.Food Hydrocolloids 2018 77 445-453.23. F Xiang Les Copeland S Wang* S J Wang*. Nature of phase transitions of waxy maize starch in water-ionic liquid mixtures.International Journal of Biological Macromolecules 2018 112 315-325.2017年24. Z Han B Liu Z Niu Y Zhang J Gao L Shi S J Wang S Wang. The role of α-dicarbonyl compounds in the inhibition effect of reducing sugars on the formation of 2-amino-1-methyl-6-phenylimidazo[4 5-b]pyridine (PhIP).Journal of Agricultural & Food Chemistry 2017 65 10084-10092.25.S J Wang* T Li S Wang* L Copeland. Effects of hydrothermal-alkali and freezing-thawing pre-treatments on modification of corn starch with octenyl succinic anhydride.Carbohydrate Polymers 2017 175 361-369.26.S J Wang* P Guo F Xiang J Wang J Yu S Wang*. Effect of dual modification by annealing and ultrahigh pressure on properties of starches with different polymorphs.Carbohydrate Polymers 2017 174 549-557.27.S J Wang* P Li T Zhang J Yu S Wang* L Copeland. In vitro starch digestibility of rice flour is not affected by method of cooking.LWT-Food Science & Technology 2017 84 536-543.28. J Wang H Zhu S Li S J Wang* S Wang* L Copeland. Insights into structure and function of high pressure-modified starches with different crystalline polymorphs.International Journal of Biological Macromolecules 2017 102 412-424.20.S J Wang* P Li J Yu P Guo S Wang*. Multi-scale structures and functional properties of starches from Indica hybrid Japonica and waxy rice.International Journal of Biological Macromolecules 2017 102 136-143.30.S J Wang* M Zheng J Yu S Wang* L Copeland. Insights into the formation and structures of starch-protein-lipid complexes.Journal of Agricultural & Food Chemistry 2017 65 1960–1966.31.S J Wang* S Wang L Liu S Wang* L Copeland. Structural orders of wheat starch do not determine in vitro enzymatic digestibility.Journal of Agricultural & Food Chemistry 2017 65 1697–1706.33.S J Wang* J Wang S Wang S Wang*. Annealing improves paste viscosity and stability of starch.Food Hydrocolloids 2017 62 203-211.34. J Xu Q Kuang K Wang S Zhou S Wang X Liu* S J Wang*. Insights into molecular structure and digestion rate of oat starch.Food Chemistry 2017 220 25-30.35.S J Wang J Yu Q Xin S Wang* L Copeland. Effects of starch damage and yeast fermentation on acrylamide formation in bread.Food Control 2017 73 230-236.36.S J Wang* P Li T Zhang P Guo S Wang* L Copeland. Trypsin and chymotrypsin are necessary for in vitro enzymatic digestion of rice starch.RSC Advances 2017 7 3660-3666.37.S J Wang* T Li Y Miao Y Zhang Z He S Wang. Effects of heat stress and cultivar on the functional properties of starch in Chinese wheat.Cereal Chemistry 2017 94 443-450.2016年38.S J Wang* X Zhang S Wang* L Copeland. Changes of multi-scale structure during mimicked DSC heating reveal the nature of starch gelatinization.Scientific Reports 2016 6 28271.39.S J Wang* C Li X Zhang L Copeland S Wang*. Retrogradation enthalpy does not always reflect retrogradation behavior of gelatinized starch.Scientific Reports 2016 6 20965.40.S J Wang* Y Sun J Wang S Wang* L Copeland. Molecular disassembly of rice and lotus starches during thermal processing and its effect on starch digestibility.Food & Function 2016 7 1188-1195.41.S J Wang* J Wang J Yu S Wang*. Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: a structural basis.Food Chemistry 2016 190 285-292.42.S J Wang* C Liu S Wang*. Drying methods used in starch isolation change properties of C-type chestnut (Castanea mollissima) starches.LWT-Food Science & Technology 2016 73 663-669.43. Y Zhang Q Guo N Feng J Wang S J Wang* Z He*. Characterization of A- and B-type starch granules in Chinese wheat cultivars.Journal of Integrative Agriculture 2016 15 2203-2214.44. L Ye C Wang S J Wang X Liu S Zhou. Thermal and rheological properties of brown flour from Indica rice.Journal of Cereal Science 2016 70 270-274.45. 劉暢，王書軍，王碩. 濕熱處理對板栗淀粉特性的影響. 糧食與飼料工業(yè)，2016 2 31-35。46. 劉暢，王書軍，王碩。板栗淀粉結(jié)構(gòu)和功能特性研究進(jìn)展。中國糧油學(xué)報，2016 31 157-162。2015年47.S J Wang* C Li L Copeland Q Niu S Wang. Starch retrogradation: a comprehensive review.Comprehensive Reviews in Food Science & Food Safety 2015 14 568-585. (ESI熱點論文（hot papers)，文章被英文維基百科詞條Retrogradation (starch) 引用).48.S J Wang L Copeland*. Effect of acid hydrolysis on starch structure and functionality: A review.Critical Reviews in Food Science and Nutrition 2015 55 1079-1095. (ESI高被引論文）49. C Liu1 S J Wang1* X Chang S Wang*. Structural and functional properties of starches from Chinese chestnuts.Food Hydrocolloids 2015 43 568-576. (Co-first author and corresponding author).50.S J Wang* J R Wang W Zhang J L Yu S Wang*. Molecular order and functional properties of starches from three waxy wheat varieties grown in China.Food Chemistry 2015 181 43-50.51. J L Yu1 S J Wang1* J Wang C Li Q Xin W Huang Y Zhang Z He S Wang*. Effect of Laboratory milling on properties of starches isolated from different flour millstreams of hard and soft wheat.Food Chemistry 2015 172 504-514. (Co-first author and corresponding author)52. C Liu1 S J Wang1* L Copeland S Wang*. Physicochemical properties and in vitro digestibility of starches from field peas grown in China.LWT-Food Science & Technology 2015 64 829-836. (Co-first author and corresponding author).53. 王碩，黃薇，王金榮，王書軍*。食品非熱加工技術(shù)－超高壓在蛋白質(zhì)和淀粉改性中的應(yīng)用。中國食品學(xué)報，2015，6:1-13.（約稿綜述）。54.王書軍，辛全偉，黃薇，馬毛毛，王碩。破損淀粉對焙烤面團(tuán)中丙稀酰胺含量的影響。食品安全質(zhì)量檢測學(xué)報，2015 (5):1783-1789（特約稿件）。2014年55.S J Wang* H Luo J Zhang Y Zhang Z He S Wang*. Alkali-induced changes in functional properties and in vitro digestibility of wheat starch: the role of surface proteins and lipids.Journal of Agricultural and Food Chemistry 2014 62 3636-3643.56.S J Wang* J Wang J L Yu S Wang*. A comparative study of annealing of waxy normal and high-amylose maize starches: the role of amylose molecules.Food Chemistry 2014 64 332-338.57.S J Wang* C Li J L Yu L Copeland S Wang. Phase transition and swelling behaviour of different starch granules over a wide range of water content.LWT-Food Science & Technology 2014 59 597-604.58. K L Ek S J Wang J Brand-Miller L Copeland*. Properties of starch from potatoes differing in glycemic index.Food & Function 2014 5 2509-2515.59. K L Ek* S J Wang L Copeland J Brand-Miller. Discovery of a low glycemic index potato and relationship with starch digestion in vitro.British Journal of Nutrition 2014 111 699-705.2013年60.S J Wang* L Copeland*.Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review.Food & Function 2013 4 1564-1580. (ESI高被引論文）This article is part of the themed collection:Most accessed Food & Function articles.61.S J Wang* F M Jin J G Yu. Pea starch annealing: New insights.Food and Bioprocess Technology 2013 6(12) 3564-3575.62.S J Wang M E Hassani B Crossett L Copeland*. Extraction and identification of internal granule proteins from waxy wheat starch.Starch-Starke 2013 65 186-190.63. K L Ek* S J Wang L Copeland J Brand-Miller. Discovery of a low glycemic index potato and relationship between in vitro starch digestion and glycemic response.Annals of Nutrition and Metabolism 2013 63 1173-1173.在悉尼大學(xué)發(fā)表的代表性論文64.S J Wang* L Copeland*. Phase transitions of pea starch over a wide range of water content.Journal of Agricultural and Food Chemistry 2012 60 6439-6446.65.S J Wang J Blazek E P Gilbert L Copeland. New insights on the mechanism of acid degradation of pea starch.Carbohydrate Polymers 2012 87 1941-1949.66.S J Wang L Copeland. Nature of thermal transitions of native and acid-hydrolysed pea starch: Does gelatinization really happen?Carbohydrate Polymers 2012 87 1507-1514.67.S J Wang* L Copeland*. Effect of alkaline treatment on structure and function of pea starch granules.Food Chemistry 2012 135 1635-1642.68.S J Wang P Sharp L Copeland*. Structural and functional properties of starches from field peas.Food Chemistry 2011 126 1546-1552.69.S J Wang L Copeland. New insight into loss of swelling power and pasting profiles of acid-hydrolysed starch granules.Starch-Starke 2012 64 538-544.在天津大學(xué)發(fā)表的代表性論文70. Y Xie P R Chang S Wang J Yu X. Ma. Preparation and properties of halloysite nanotubes/plasticized Dioscorea opposita Thunb. starch composites.Carbohydrate Polymers 2011 83 186-191.71. J L Yu S J Wang* F M Jin L Y Sun J G Yu. The Structure of C-type Rhizoma Dioscorea starch granule revealed by acid hydrolysis method.Food Chemistry 2009 113 585-591.72.S J Wang J L Yu Q H Zhu J G Yu F M Jin. Granular structure and allomorph position in C-type Chinese yam starch granule revealed by SEM 13C CP/MAS NMR and XRD.Food Hydrocolloids 2009 23 426-433.73.S J Wang J L Yu J G Yu. The semi-crystalline growth rings of C-type pea starch granule revealed by SEM and HR-SEM during acid hydrolysis.Carbohydrate Polymers 2008 74 731-739.74.S J Wang* J L Yu J G Yu H X Chen J P Pang H Y Liu. Partial characterization of starches fromDioscorea oppositaThunb. cultivars.Journal of Food Engineering 2008 88 287-293.75.S J Wang J L Yu J G Yu.Conformation and location of amorphous and semi-crystalline regions in C-type starch granules revealed by SEM NMR and XRD.Food Chemistry 2008 110 39-46.76.S J Wang* J L Yu J G Yu H Y Liu. Granule structure of C-type Chinese Yam (Dioscorea opposita Thunb var. Zhongbowen) starch by acid hydrolysis.Food Hydrocolloids 2008 22 538-542.77.S J Wang* J L Yu W P Chen H Y Liu. Characterization and preliminary lipid-lowering evaluation of starch from Chinese yam.Food Chemistry 2008 108 176-181.(被Nature-China(自然-中國)收錄，Top 10 research highlights inNature China).78.S J Wang* J L Yu W Y Gao J P Pang H Y Liu J G Yu. Granule structural changes in native Chinese Yam (Dioscorea opposita Thunb var. Anguo) starches during acid hydrolysis.Carbohydrate Polymers 2007 69 286-292.79.S J Wang H Y Liu W Y Gao H X Chen J G Yu P G Xiao. Characterization of new starches separated from different Chinese yam (Dioscorea oppositaThunb.) cultivars.Food Chemistry 2006 99 30-37.80.S J Wang J G Yu J L Yu. Preparation and characterization of the compatible thermoplastic starch/polyethylene blends.Polymer Degradation and Stability 2005 87 395-401.

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天津科技大學(xué)

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