Biography

Dr. Tianxin Wang is a Lecturer of the college of Food Engineering and Biotechnology, Tianjin University of Science and Technology. He completed Bachelor and Ph.D  from Beijing University of Chemical Technology at 2008 and 2014. In 2011, supported by China Scholarship Council, he have been to University of California, Davis for one year as visiting scholar. Since 2014, Dr. Wang is employed by Tianjin University of Science & Technology as a lecturer. He published over 15 scientific papers, and selected as a  special commissioner of science and technology in Tianjin.

Research Interests

Dr. Wang has been conducting research and developemt in value-added food products by using novel and improved processing and advanced research method. He has studied the issue the production of glucosnolates and their hydrolyzed products form indian mustard seeds, foucs on ultrasonic assisted process, separation technology, modeling, optimizing and evaluation of the process. Meanwhile, the studies were co-participated in other issues related to medium separation, membrane, fermentation and active natural products analysis. In the field of food processing, novel plus field assisted processing method will be developed. Using IR heating followed by tempering, the storage stability of rice bran from the new drying method was extended to 38 days compared to 7 days from current drying practice. And more methods, such as ultrasonic, electron beam and other irradiation will be carried on in the future.

Recent Publications

[1]Mingzhe Sun, Yumeng Li, Tianxin Wang, Yanwei Sun, Xiyuan Xu, Zesheng Zhang. Isolation, fine structure and morphology studies of galactomannan from endosperm of Gleditsia japonica var. Delavayi. (SCI) Carbohydrate Polymers. 2018. 184:127-134.

[2]Tianxin Wang, Ragab Khir, Zhongli Pan, Qipeng Yuan. Simultaneous rough rice drying and rice bran stabilization using infrared radiation heating. (SCI) LWT- Food Science and Technology. 2017. 78:281-288.

[3]Korbanjhon Brad, Yan Zhang, Xu Yang, Tianxin Wang. Study on the optimum extraction conditions and antibacterial activities in vitro of total flavonoids from grape leaves. International Conference on Energy& Environment Protection. 2017.

[4]Korbanjhon Brad, Yan Zhang, Xu Yang, Tianxin Wang. Identification of chemical constituents of Selaginella doederleinii Hieron. International Conference on Energy& Environment Protection. 2017.

[5] Yunfeng Gao, Mengna Zhang, Tianxin Wang, Tianchen Wu, Rudan Ai. Hypoglycemic effect of D-chiro-inositol in type 2 diabetes mellitus rats through the PI3K/Akt signaling pathway. (SCI). Journal of Agriculture and Food Chemistry.2016, 433:26-34.

[6] Tianxin Wang, Hao Liang, Qipeng Yuan. Concentration of sinigrin from Indian mustard (Brassica juncea L.) seed using nanofiltration membrane. Lecture Notes in Electrical Engineering. (EI). 2015, 332:497-507.

[7] Tianxin Wang, Hao Liang, Qipeng Yuan. Separation and Purification of Sinigrin and Gluconapin from Defatted Indian Mustard Seed Meals by MacroporousAnion Exchange Resin and Medium Pressure Liquid Chromatography. Separation Science and Technology. (SCI). 2014, 49(12), 1838-1847.
[8] Griffiths G. Atungulu, Hui Ean Teh, Tianxin Wang, Ruipeng Fu, Xiaotuo Wang, Ragab Khir, Zhongli Pan. Infrared pre-drying and dry-dehulling of walnuts for improved processing efficiency and product quality.Applied Engineering in Agriculture. (SCI). 2013, 29 (6), 961-971.
[9] Griffiths G. Atungulu, Bhagwati Prakash, Xiaotuo Wang, Tianxin Wang, Ruipeng Fu, Ragab Khir, Zhongli Pan. Determination of Dockage for Accurate Rough Rice QualityAssessment. Applied Engineering inAgriculture. (SCI). 2013, 29(2), 253-261.

[10] Tingting Liu, Ming Yang, Tianxin Wang, Qipeng Yuan. Prediction Strategy ofAdsorption Equilibrium Time Based on Equilibrium and Kinetic Results to Isolate Taxifolin. Industrial & Engineering Chemistry Research. (SCI). 2012, 51(1):454-463.
[11] Liwei Sun, Hao Liang, Qipeng Yuan, Tianxin Wang, Hongchao Zhang. Study on a Carboxyl-Activated Carrier and Its Properties for Papain Immobilization. Journal of Chemical Technology and Biotechnology. (SCI). 2012, 87(8): 1083-1088.
[12] Jing Zhou, Xianmei Hu, Tianxin Wang, Hao Liang, Qipeng Yuan. HPLC Analysis of Egg Yolk Phosphatidylcholine by Evaporative Light Scattering Detector. Chinese Journal of Chemical Engineering. (SCI). 2012, 20(4): 665-672.

[13] Tianxin Wang, Hao Liang, Qipeng Yuan. Separation of Sinigrin from Indian Mustard (Brassica juncea L.) Seed Using Macroporous Ion-Exchange Resin. Korean Journal of Chemical Engineering. (SCI). 2012, 29(3): 396-403.
[14] Tianxin Wang, Hao Liang, Qipeng Yuan. Optimization of Ultrasonic-Stimulated Solvent Extraction of Sinigrin from Indian Mustard Seed (Brassica Juncea L.) Using Response Surface Methodology. Phytochemical Analysis. (SCI). 2011, 22(3): 205-213.
[15] Hui Wang, Hao Liang, Qipeng Yuan, Tianxin Wang. Anovel pH-sensitive microsphere composed of CM-chitosan and alginate for sulforaphane delivery. Materials Science Forum .(EI). 2011, 687: 539-547.
[16] Huahua Wu, Hao Liang, Qipeng Yuan, Tianxin Wang, Xu Yan. Preparation and Stability Investigation of the Inclusion Complex of Sulforaphane with Hydroxypropyl-β-cyclodextrin. Carbohydrate Polymers. (SCI). 2010, 82(3): 613-617.
[17] Jiao Lv, Hao Liang, Qipeng Yuan, Yan Xu, Tianxin Wang. Preparative Purification of the Major Flavonoid Glabridin from Licorice Roots by Solid Phase Extraction and Preparative High Performance Liquid Chromatography. Separation Science and Technology. (SCI). 2010, 45(8): 1104-1111.
[18] Jinchao Wei, Qipeng Yuan, Tianxin Wang, Le Wang. Purification and Crystallization of Xylitol from Fermentation Broth of Corncob Hydrolysates. Frontiers of Chemical Engineering in China. (EI). 2010, 4(1): 57-64.

Teaching

Food Anaylsis for undergraduate students

Food Quility Evaluation for undergraduate students

Application of Computer in Food Science and Technology for undergraduate students

Food and Culture for undergraduate students