王書軍_默認(rèn)分類_專家名師_食品伙伴網(wǎng)學(xué)習(xí)中心

姓名：王書軍	性別：男
民族：漢族	出生年份：1978
最高學(xué)歷：研究生	學(xué)位：博士
職稱職務(wù)：天津市青年千人，“海河學(xué)者”特聘教授/博士生導(dǎo)師，糧油與乳品系副主任　　教育經(jīng)歷：　　1.1997.09–2001.06 中南大學(xué) 學(xué)士　　2.2001.09–2004.03 天津大學(xué) 碩士　　3.2004.03–2006.09 天津大學(xué) 博士　　4.2009.06–2012.06 悉尼大學(xué)（澳大利亞）博士后研究員　　社會兼職：　　1.美國谷物化學(xué)協(xié)會成員（American Association of Cereal Chemistry, AACC）　　2.加拿大農(nóng)業(yè)部研究項(xiàng)目評審員（Assessor for Agriculture and Agri-Food Canada（AAFC）Research Proposal）　　3.阿曼研究理事項(xiàng)目評審員（Reviewer for The Research Council of Oman）　　4.Food and Bioprocess Technology, Journal of Agricultural and Food Chemistry, Carbohydrate Polymers, Food Chemistry, Food Hydrocolloids, , Food Research International等國際期刊的通訊評審人

　　目前主持和參與的主要科研項(xiàng)目:

　　1.國家自然科學(xué)基金重點(diǎn)項(xiàng)目：含糖食品熱加工過程中ɑ-二羰基化合物的產(chǎn)生機(jī)理及遷移控制研究（項(xiàng)目編號：31430068）

　　2.國家自然科學(xué)基金面上項(xiàng)目：支鏈淀粉－脂質(zhì)復(fù)合物超分子自組裝機(jī)制及對淀粉消化性能的影響（項(xiàng)目編號：31371720）

　　3.國家自然科學(xué)基金青年基金項(xiàng)目：中低水分含量下小麥淀粉相轉(zhuǎn)變中的分子解組裝機(jī)制及與淀粉消化性的相關(guān)性研究（項(xiàng)目編號：31401651）

　　4.天津市自然科學(xué)基金：淀粉回生過程中的自組裝機(jī)制及對淀粉消化性能的影響（項(xiàng)目編號：13JCYBJC38100）

　　5.天津市青年千人計(jì)劃啟動基金：小麥蛋白的超高壓改性及應(yīng)用研究（項(xiàng)目編號：000050401）

　　已主持完成的主要科研項(xiàng)目:

　　1.澳大利亞悉尼大學(xué)博士后研究基金：C-型淀粉顆粒結(jié)構(gòu)和功能關(guān)系及支鏈淀粉－合適配體的相互作用及在芳香化合物保持性的應(yīng)用

　　2.澳大利亞核科學(xué)和工程研究項(xiàng)目：環(huán)境和基因型對小麥淀粉顆粒結(jié)構(gòu)的影響

　　3.高等學(xué)校博士點(diǎn)基金新教師項(xiàng)目：山藥抗性淀粉抗高脂血癥作用及機(jī)理研究

　　4.國際合作項(xiàng)目（法國羅蓋特有限公司）：堿處理對豌豆淀粉結(jié)構(gòu)和功能的影響

　　5.國際合作項(xiàng)目（加拿大農(nóng)業(yè)部）：生物質(zhì)降解材料制備與性能研究

　　完成的主要論文

　　以第一或通訊作者發(fā)表SCI論文50余篇，絕大多數(shù)發(fā)表在國際食品科學(xué)與技術(shù)領(lǐng)域的高水平雜志上，包括食品科學(xué)領(lǐng)域頂級雜志Critical Reviews in Food Science and Nutrition（IF: 5.548, 一區(qū)Top Journal），F(xiàn)ood and Bioprocess Technology（IF: 3.126, 一區(qū)Top Journal），Journal of Agricultural and Food Chemistry（IF: 3.107, 一區(qū) Top Journal），F(xiàn)ood Chemistry（IF: 3.259, 二區(qū)Top Journal），F(xiàn)ood Hydrocolloids（IF: 4.28, 二區(qū)）Carbohydrate Polymers（IF: 3.916）等。總影響因子>120，影響因子3.0以上28篇，其中4.0以上8篇，5.0以上1篇；總引用次數(shù)超過500次，第一作者（通訊作者）論文H index＝16。發(fā)表國際會議論文10余篇，做口頭報(bào)告4次。

　　來科大后發(fā)表的代表性論文

　　1.S J Wang*, C Li, S Wang. Does drying methods affect the structural and functional properties of wheat starch granules? Submitted (2014).

　　2.S J Wang*, Q Xin, S Wang. Effect of damaged starch on acrylamide formation in breads made from different wheat flour millstreams. Under preparation.

　　3.S J Wang*, C Li, J Wang, S Wang. Starch retrogradation and its effect on starch digestibility: a review. Under preparation

　　4.S J Wang*, J R Wang, C Li, S Wang. Starch annealing: a review. Under preparation.

　　5.C Liu1, S J Wang1*, L Copeland, S Wang*. Characterization of starches from green peas grown in China. Submitted (2014) (Co-first author and corresponding author).

　　6.S J Wang*, J R Wang, W Zhang, J L Yu, S Wang*. Molecular order and functional properties of starches from three new waxy wheat varieties. Submitted (2014).

　　7.J L Yu+, S J Wang+*, J Wang, Y Zhang, Z He, S Wang*. Effect of Laboratory milling on properties of starches isolated from different flour millstreams of hard and soft wheat. Revision submitted (2014). (Co-first author and corresponding author)

　　8.C Liu1, S J Wang1*, X Chang, S Wang*. Structural and functional properties of starches from Chinese chestnut fruits. Food Hydrocolloids, DOI: 10.1016/j.foodhyd.2014.07.014, 2014. (Co-first author and corresponding author).

　　9.K L Ek, S J Wang, J Brand-Miller, L Copeland*. Properties of starch from potatoes differing in glycemic index. Food & Function, DOI: 10.1039/C4FO00354C, 2014.

　　10.S J Wang*, C Li, J L Yu, L Copeland, S Wang. Nature of DSC thermal transitions of starch granules as a function of water content. LWT-Food Science & Technology, 2014, 59, 597-604.

　　11.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(1), 332-338.

　　12.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. Journal of Agricultural and Food Chemistry, 2014, 62, 3636-3643.

　　13.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.

　　14.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.

　　15.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.

　　16.S J Wang*, L Copeland*. Effect of acid hydrolysis on starch structure and functionality: A review. Critical Reviews in Food Science and Nutrition, DOI:10.1080/10408398.2012.684551, 2013.

　　17.S J Wang*, F M, Jin, J G Yu. Pea starch annealing: New insights. Food and Bioprocess Technology, 2013, 6(12), 3564-3575.

　　18.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.

　　來科大前發(fā)表的代表性論文

　　19.S J Wang*, L Copeland*. Effect of alkaline treatment on structure and function of pea starch granules. Food Chemistry, 2012, 135, 1635-1642.

　　20.S J Wang*, L Copeland*. Phase transitions of pea starch over a wide range of water content. Journal Agricultural and Food Chemistry, 2012, 60, 6439-6446.

　　21.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.

　　22.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.

　　23.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.

　　24.S J Wang, P Sharp, L Copeland*. Structural and functional properties of starches from field peas. Food Chemistry, 2011, 126, 1546-1552.

　　25.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.

　　26.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.

　　27.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. Carbohydr. Polym. 2008, 74, 731-739.

　　28.S J Wang*, J L Yu, J G Yu, H X Chen, J P Pang, H Y Liu. Partial characterization of starches from Dioscorea opposita Thunb. cultivars. Journal of Food Engineering, 2008, 88, 287-293.

　　29.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.

　　30.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.

　　31.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. (Top 10 research highlights in Nature China-2007, reviewed by editor of Nature: Tim Reid. http://www.nature.com/nchina/2007/071114/full/nchina.2007.240.html).

　　32.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 opposita Thunb.) cultivars. Food Chemistry, 2006, 99, 30-37.

　　33.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.

　　參加國際學(xué)術(shù)會議

　　34.S J Wang, L Copeland. Phase transitions of pea starch over a wide range of water content (Oral Presentation). In:, Abstract: 2012 AACC International Annual Meeting, Hollywood, Florida, U.S.A.(A26), 30th September-3th October 2012.

　　35.S J Wang, L Copeland. Effect of alkaline treatment on functionality of pea starch granules (Oral Presentation). In:, Abstract: 2012 AACC International Annual Meeting, Hollywood, Florida, U.S.A.(A26), 30th September-3th October 2012.

　　36.S J Wang, L Copeland. Effect of alkaline treatment on functionality and in vitro digestibility of pea starch granules: the role of amylose molecules (Oral Presentation). In:, Abstract: 2012 11th International Gluten Workshop, Beijing, China, 12-15th, August, 2012. 37.S J Wang. Phase transitions of pea starch over a wide range of water content (Poser). In:, Abstract: 2012 11th International Gluten Workshop, Beijing, China, 12-15th, August, 2012..

　　38.S J Wang, L Copeland. A polymeric perspective on mechanism of effect of acid hydrolysis on gelatinization of pea starch: Does gelatinization really happen? (Oral Presentation). In:, Abstract: 2011 AACC International Annual Meeting, Palm Springs, California, U.S.A.(A26), 16-19th October 2011.

　　39.S J Wang, J Blazek, E P Gilbert, L Copeland. New insights into distribution of amylose in pea starch (Poster). In:, Abstract: 2011 AACC International Annual Meeting, Palm Springs, California, U.S.A.(A68), 16-19th October 2011.

　　40.S J Wang, L Copeland. Mechanism of effect of acid hydrolysis on gelatinization of pea starch: a polymer dissolution approach. (Best Poster Award and Food & Function Poster Prize). In 61th Australian Cereal Chemistry Conference, Tweed Heads, NSW, Australia, 4–9th September 2011.

　　41.S J Wang, L Copeland (2010). Structural and functional properties of starches from field peas (Oral presentation). In 60th Australian Cereal Chemistry Conference, Melbourne, VIC, Australia, 19-22 September 2010.

　　42.T Nhan Minh, S J Wang, M Wilkes, L Copeland. Environmental effects during crop growth on properties of wheat grain starch (Oral Presentation). In:, Abstract: 2010 AACC International Annual Meeting, Savannah, Georgia, U.S.A.(A28), 24-27th October 2010.

　　科研獲獎

　　2014年天津市第九批“青年千人”計(jì)劃

　　2013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(shí)間引進(jìn)千名以上高層次人才”項(xiàng)目

　　2011 年澳大利亞第61屆谷物化學(xué)大會最佳墻報(bào)獎以及英國皇家學(xué)會期刊Food & Function 墻報(bào)獎--- (Best Poster Award and Food & Function Poster Prize in 61st Australian Cereal Chemistry Conference, 2011)

　　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（National Sciences and Engineering Research Council of Canada (NSERC) Visiting Fellowship

　　2008年中藥淀粉的基礎(chǔ)研究，天津市“自然科學(xué)獎三等獎”

　　可轉(zhuǎn)化成果

　　1.山藥抗性淀粉降血脂功能食品

　　2.可生物降解熱塑性淀粉材料

　　3.新型中藥淀粉的開發(fā)和應(yīng)用

　　4.低血糖指數(shù)功能性食品（谷物，馬鈴薯等）的開發(fā)

　　授權(quán)專利

　　1. 山藥淀粉的制備方法及其應(yīng)用

　　2. 從貝母中同時(shí)分離提取總生物堿和淀粉的方法

　　1.招收博士研究生