Biography

Dr. Jianming Wang is a Professor of the college of Food Science and Engineering, Tianjin University of Science and Technology. Dr Jianming Wang completed the Ph. D. Degree from College of Food Science and Engineering in Tianjin Institute of Light Industry (the predecessor of Tianjin University of Science & Technology) in 2006. She has been worked in Tianjin University of Science & Technology for more than 21 years working as lecture, associate professor and professor, respectively. Currently Dr. Jianming Wang is a doctoral supervisor, and the Director of the department in College of Food Engineering and Biotechnology, Tianjin University of Science and Technology. She is the chairman of the staff union of the college. Outsides campus, Prof. Wang serves as the managing director of the Cardiac Prevention and Rehabilitation Branch of China Health Management Association, the member of China Nutrition Society, the member of China Food and Oil Society, Professional Training Experts of Ministry of Commerce, the professional member of International Dairy Federation (IDF) China National Technical Committee. Professor Jianming Wang undertakes the training of Ph.D. and Master's degree students majoring in food nutrition, Food safety, Food Science and Engineering. She has compiled professional textbooks including Food Nutrition, Food Nutrition Experiment, Food Technology and Food Biotechnology Experimental Guidance. She dedicates into the research focusing on food nutrition and processing, and is engaged in intensive processing of agricultural products, biological transformation and resource development of by-products of agricultural products, evaluation on mechanism of nutrients metabolism and functional properties. She undertakes three national research projects, nine provincial and ministerial projects and nearly 30 cooperation projects with companies. She has published more than 180 papers by the first author or correspondent author and applied for more than 20 Chinese invention patents.

Research Interests

- Biological function and application of animal and plant protein

- Research and application of food flavor substances

- Deep processing of agricultural by-products and development of high value products

Doctoral and postgraduate programs

- Food Science: Nutrition and food hygiene, Food Nutrition

- Storage and processing of agricultural products: Deep processing technology of agricultural by-products

- Food Engineering: Food products and technology development

Major fields of study

- Food Science

- Food nutrition

- Agricultural products processing and storage engineering

Recent Publications （From 2015）

[1]. Atehli, D., Wang, J. *, Yu, J., Ali, F. and Wang, Y, Effects of mono-and diglycerides of fatty acids on the milk fat globule membrane after heat treatment[J]. Int J Dairy Technol. 2020,doi:10.2221/1471-0307.12712

[2]. Dima Atehli, Fatma Ali, Jianming Wang*. The effects of Sodium Hexametaphosphate addition on the physico-chemical properties and microstructure of the Milk Fat Globule Membranes (MFGM) in liquid milk experienced freezing. 2020, DOI:10.2221/1471-0307.12663.

[3]. GAO Min,WANG Jianming*,ZHEN Linghui,YU Jinghua,ZHANG Weiwei. Preparation and Structural Characterization of Bovine Bone Polypeptide-Calcium Chelate[J].Food Science, 2020,41(08):256-261.

[4]. Bingyi Wang, Chen Yang, Jianming Wang*, Shuang Xia, Yonggang Wu. Effects of combined pullulan polysaccharide, glycerol and trehalose on mechanical properties and solubility of casted gelatin soluble edible membrane (DOI:10.2221/jfpp.13858). Journal of Food Processing and Preservation. 2019;43(1).

[5]. Chen Yang, Bifen Zhu,Jianming Wang*,Yuyue Qin. Structural changes and nano-TiO 2 migration of poly(lactic acid)-based food packaging film contacting with ethanol as food simulant[J]. International Journal of Biological Macromolecules,2019,139,85-93.

[6]. Chen Yang, Bingyi Wang, Jianming Wang*, Shuang Xia, Yonggang Wu. Effect of pyrogallic acid (1,2,3-benzenetriol) polyphenol-protein covalent conjugation reaction degree on structure and antioxidant properties of pumpkin (Cucurbita sp.) seed protein isolate[J]. LWT, 2019,109:443-449.

[7]. Jianming Wang, Shuang Xia, Bingyi Wang, Fatma Ali, Xueqi Li. Effect of Twin-Screw Extrusion on Gelatinization Characteristics of Oat Powder (DOI:10.2221/jfpe.13014), J Food Process Eng. 2019,42(3),1-9.

[8]. Fatma Ali, Jianming Wang* and Niamat Ullah. Oil/fat blending strategy for improving milk fat globule membrane stability and its effect on fatty acid composition.[J]. International Journal of Dairy Technology, 2019,72(4): 496-504 DOI:10.2221/1471-0307.12604.

[9]. Fatma Ali, Jianming Wang* and Jinghua Yu. Effect of Cumin Essential Oil (Cuminum cyminum L.) on Milk Fat Globule Membrane Stability and Micro Structure Properties After Heat Treatment. Int. J. Dairy Sci., 2018,13 (1): 22-29.

[10]. Fatma Ali, Jianming Wang*, Jinghua Yu The combined effect of various agents, pH, sedimentation speed on MFGM isolation and the impact of heating on their function. J. Dairy Sci. 102（5）:1–10 https://doi.org/10.3168/jds.2018-15515

[11]. WANG Jianming,LI Na,FAN Hongmei,LI Xueqi. Effects of dry heat pretreatment on the quality of soy milk[J]rains and Fats, 2019,32(01):20-23.

[12]. Jianming Wang, Yarou Zhao, Sisi Niu, Xiaojing Wang, & Fengqing Chen. Effect of oxidation induced by hydroxyl radical-mediated model on molecular structural and physical character of egg white powder[J]. International Journal of Food Science and Technology,2018,53(10):2282-2289．

[13]. C. Liu,J. Wang*,Z. Ma,T. Li,W. Xing,N. Jiang,W. Li,C. Li,L. Luo. Effects of totally replacing dietary fish oil by linseed oil or soybean oil on juvenile hybrid sturgeon, Acipenser baeri Brandt♀×A. schrenckii Brandt♂[J]. John Wiley & Sons, Ltd (10.2221),2018,24(1).

[14]. Jianming Wang，Junran Chen，Yunfeng Hu，et al．Application of a predictive growth model of Pseudomonas spp. on estimating shelf life of Fresh Agaricus bisporus．J. FOOD PROTECT.，2017，80（10）：1676-1681．

[15]. Shuang Dong, Jian-ming Wang*, Li-min Cheng, Yan-li Lu, Shu-hong Li, and Ye Chen. Behavior of Zein in Aqueous Ethanol under Atmospheric Pressure Cold Plasma Treatment. DOI:10.1021/acs.jafc.7b02205 J. Agric. Food Chem. 2017, 65, 7352−7360

[16]. FAN Hongmei, WANG Jianming*;LIU Li. Optimization of enzymolysis of yeast β-glucan by response surface method and analysis of hydrolyzed products[J]ood and Frmentation Idustry,2018,44(03):128-134.

[17]. WANG Fen, LIU Lu, LI Hantong, ZHANG Shuwen, LU Jing, PANG Xiaoyang, WANG Jianming*, L Jiaping. Screening for Potential Probiotics Based on High α-Glucosidase Inhibitory Activity[J].Food Science,2018,39(16):192-200.

[18]. BU Dongdong,Wang Jianming*,ZHOU Hong,LI Bingye,ZHANG Weiwei. Study on Enzymatic Preparation of Salami Flavor Base[J].China Condiment, 2017,42(03):85-90.

[19]. WANG Xiaojing,WANG Jianming*,LI qian.Optimization of Hydrolysis Conditions in the Preparation Process of Soybean Paste with Rapid Enzematic Hydrolysis Method[J]. China Condiment, 2017,42(02):15-18+48.

[20]. Chen Fengqing, Wang Jianming*, Niu Sisi, Wang Xiaojing. Effect of Different Heat Treatments on the Quality Characteristics of Yogurt[J]. Food Industry, 2017,38(01):141-145.

[21]. BU Donggong,WANG Xiaojing,WANG Jianming*,LI Bingye,ZHANG Weiwei.Research on the Preparation of Salami Flavor Essence by Maillard Reaction[J]. China Condiment, 2017,42(01):148-152.

[22]. NIU Sisi,WANG Jianming*,HE Yaxin,YU Jinghua. Effect of hydroxyl radical oxidation system on structure of egg white protein[J]. Food Industry Technology,2017,38(08):113-117.

[23]. ZHANG Ruihua, ZHANG Shuwen , LIU Lu , LIU Xinwei , PANG Xiaoyang , XU Le, WANG Jianming*, LÜ Jiaping.Effect of Ultrasound Pretreatment on Functional Properties of Micellar Casein Concentrate[J].Food Science, 2017,38(19):81-86.

[24]. ZHANG Ruihua, ZHANG Shuwen , LIU Lu , PANG Xiaoyang , LU Jing , WANG Jianming*, LÜ Jiaping. Efficient Separation of Casein and Other Components from Skim Milk by Ceramic Membrane[J]. Food Science, 2017,38(10):236-241.

[25]. Chen J, Hu Y, Wang J. *, Yao Y, Hu H. Respiration Rate Measurement and Chemical Kinetic Modelling for Mung Bean Sprouts[J]. Journal of Food Process Engineering, 2016, 40(1).

[26]. Yaoyao Tan, Jianming Wang*, Fengqing Chen, et al．Effect of protein oxidation on kinetics of droplets stability probed by microrheology in O/W and W/O emulsions of whey protein concentrate [J]．Food Research International，2016， 85：259-265．(SCI)

[27]. Jianming Wang，Yaoyao Tan，Hui Xu，et al．Effect of 2,2-azobis (2-amidinopropane) dihydrochloride Oxidized Casein on Microstructure and Microrheology Properties of Emulsions [J]．Food Science and Biotechnology, 2016, 25(5): 1283-1290 (SCI)

[28]. Chen Junran，Hu Yunfeng，Wang Jianming*，Hu Hanyan，Cui Hanyuan．Combined Effect of Ozone Treatment and Modified Atmosphere Packaging on Antioxidant Defense System of Fresh-Cut Green Peppers[J]．Journal of Food Processing and Preservation，2016．

[29]. Chen Junran，Hu Yunfeng，Wang Jianming*，Yao Yao，Hu Hanyan．Respiration Rate Measurement and Chemical Kinetic Modelling for Mung Bean Sprouts[J]．Journal of Food Process Engineering，2016, 40(1):1234

[30]. GENG Yongran，LI Wenjun，WANG Yiyun，WANG Jianming*.Effect of Compound Protein Compositions on Extrusion Texturization[J].Journal of Tianjin University of Science and Technology,2016,01:17-21.

[31]. REN Liping,WANG Jianming*.Optimizing the Preparation Process of Dry-cured Ham Flavor Base Though Fermentation Combined with Enzymolysis[J].Journal of Tianjin University of Science and Technology,2015,05:26-31.

[32]. WANG Jianming，TAN Yaoyao，YU Jinghua，CHEN Lihong，LI Yang.Effect of Protein Oxidation on the Aggregation Behavior and Water Binding Capacity of Milk Protien[J].Journal of Tianjin University of Science and Technology.2015,02:25-28+42.

Teaching

For undergraduate students: Food Science and Technology, Food Nutrition

For graduate students: Food Nutrition (Master degree); Food Nutrition and Safety (Doctor degree)