Faculty
Bai, Xiaojia
Cao, Ruge
Cheng, Dai
Guo, Honglian
Jiang, Yumei
Li, Fengjuan
Li, Jing
Li, Shuhong
Li, Whenzhao
Liu, Changjin
Liu, Qingdai
Liu, Rui
Lu, Yang
Pan, Mingfei
Wang, Fang
Wang, Hao
Wang, Xu
Wang, Yurong
Wang, Zhiwei
Wu, Tao
Yang, Rui
Zhao, Guozhong
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Wu, Tao

  

Tao Wu

Ph.DAssociate Professor

address:

Yifulou Building, College of Food Engineering & Biotechnology, Tianjin University of Science and Technology, TEDA, Tianjin, 300457, China

email:

wutao@tust.edu.cn

phone:

+86 022-60912431

Biography

Dr. Wu obtained his Ph.D. from Zhejiang University in 2014. He completed Master Degrees from Jimei University in 2009, and received Bachelor Degrees from Anhui Agriculture in 2002. Since 2014, Dr. Wu is employed by Tianjin University of Science & Technology.

Research Interests

Food Nutrition and Function

Natural Products for Chronic Diseases Prevention

Research and Development of New Food Resources

Recent Publications

[1] Tao Wu, Yaqian Meng, Weiyi Zhang, Rui Liu, Min Zhang. Effects of Extrusion on Physicochemical Properties of Oat Polysaccharides and Its Improvement in Flour Dough Extensibility and Gumminess. Food Science and Technology Research. 2018, 24 (1), 145_150

[2] Wu, T., Guo, X., Zhang, M., Yang, L., Liu, R., & Yin, J. Anthocyanins in black rice, soybean and purple corn increase fecal butyric acid and prevent liver inflammation in high fat diet-induced obese mice. Food & Function. 2017, 8, 31783186

[3] Wu, T., Yin J., Zhang, G., Long, H., & Zheng, X. Mulberry and cherry anthocyanin consumption prevents oxidative stress and inflammation in diet-induced obese mice. Molecular Nutrition & Food Research. 2016, 60 (3), 687694.

[4] Wu, T., Guo, Y., Liu, R., Wang, K., & Zhang, m. Black tea polyphenols and polysaccharides improve body composition, increase fecal fatty acid, and regulate fat metabolism in high-fat diet-induced obese rats. Food Funct. 2016, 7, 24692478.

[5] Wu, T., Chen, N., Liu, C., Liu, R., Zhang, J., Xie, X., & Zhang, M. (2017) Investigating the chemical constituent and the suppressive effects of alliin hydrolysate on E.coli. Natural product research. 31(23), 28142817.

[6] Wu, T., Dai, S., Cong, X., Liu, R., & Zhang, M. Succinylated soy protein film coating extended the shelf life of apple fruit. Journal of Food Processing and Preservation, 2017, 41(4). e13024 1-8.

[7] Tao Wu, Jinjin Yin, Hairong Long, Xiaodong Zheng. Anti-obesity effects of artificial planting blueberry (Vaccinium ashei) anthocyanin in high-fat diet-treated mice. International Journal of Food Sciences and Nutrition. 2016, 67(3), 257664.

[8] Wu, Tao, Tang, Q., Yu, Z., Gao, Z., Hu, H., Zheng, X., & Yu, T. Inhibitory effects of sweet cherry anthocyanins on the obesity development in C57BL/6 mice. International Journal of Food Sciences and Nutrition. 2014, 65(3), 351-359.

[9] Wu, Tao, Yu, Z., Tang, Q., Song, H., Gao, Z., Chen, W., & Zheng, X. Honeysuckle anthocyanin supplementation prevents diet-induced obesity in C57BL/6 mice. Food & function, 2013, 4, 1654-1661

[10] Wu, Tao, Qi, X., Liu, Y., Guo, J., Zhu, R., Zheng X., & Yu, T. Dietary supplementation with purified mulberry (Morus australis Poir) anthocyanins suppresses body weight gain in high-fat diet fed C57BL/6 mice. Food Chem, 2013141(1), 482-7.

[11] Wu, Tao, Tang, Q., Gao, Z., Yu, Z., Song, H., Zheng, X., & Chen, W. (2013). Blueberry and mulberry juice prevent obesity development in C57BL/6 mice. PloS one, 8(10), e77585.

[12] Wu, Tao, Sun, L. C., Du, C. H., Cai, Q. F., Zhang, Q. B., Su, W. J., & Cao, M. J. (2009). Identification of pepsinogens and pepsins from the stomach of European eel (Anguilla anguilla). Food Chemistry, 115(1), 137-142.

[13] Li, Z., Yu, Y., Li, Z., Wu, T*., & Yin, J*. (2015). The art of signal transforming: electrodes and their smart applications in electrochemical sensing. Anal. Methods. 7(23), 9732-9743.

[14]Li, Z., Yu, Y., Li, Z., & Wu, T*. (2015). A review of biosensing techniques for detection of trace carcinogen contamination in food products. Analytical and Bioanalytical Chemistry, 407(10), 2711-2726.

[15] Yin, J. & Wu, T*. Anthocyanins from black wolfberry (Lycium ruthenicum Murr.) prevents inflammation and increase fecal fatty acid in diet-induced obese rat. RSC Adv., 2017, 7, 47848-47853

[16] Yun, L., Wu, T., Liu, R., Li, K., & Zhang, M. Structural variation and microrheological properties of a homogeneous polysaccharide from wheat germ. Journal of agricultural and food chemistry. 2018. DOI: 10.1021/acs.jafc.7b04730 (Co-Fist

[17] Li, Q., Wu T., Liu, R., Zhang, M*. Soluble dietary fiber reduced trimethylamine metabolism via gut microbiota and co-regulated AMPK pathways in hosts. Molecular Nutrition and Food Research, 2017, 61(12), 1700473 (Co-Fist

[18] Song H, Wu T, Xu D, Chu Q, Lin D, Zheng X, Dietary sweet cherry anthocyanins attenuates diet-induced hepatic steatosis by improving hepatic lipid metabolism in mice, Nutrition, 2016, 32(7-8), 827833  (Co-Fist

[19] Sun, C., Wu, T., Liu, R., Liang, B., Tian, Z., Zhang, E., & Zhang, M. Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation to emulsions stability. Food Hydrocolloids, 2015, 51, 512-518. (Co-Fist

Teaching

Functional Food, Physical Properties of Foods for undergraduate students