Chen, Ye
Du, Xinjun
Fan, Zhenchuan
Fang, Guozhen
Guo, Qingbin
Hou, Lihua
Liu, Huiping
Liu, Jifeng
Liu, Xia
Liu, Yaqing
Lu, Xiaoling
Sheng, Wei
Wang, Changlu
Wang, Chunling
Wang, Junping
Wang, Lixia
Wang, Shujun
Wang, Wenhang
Wang, Yanping
Yu, Jinghua
Zhang, Min
Zhang, Zesheng
Zhao, Jiang
Zhou, Zhongkai
Zhu, Zhenyuan
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Wang, Chunling


Chunling Wang

Ph.D, Professor


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




+86 022-60912421


Dr. Chunling Wang is a Professor of the college of Food Engineering and Biotechnology, Tianjin University of Science and Technology. Prof. Wang completed Bachelor and Master Degrees from Dalian University of Technology at 2000 and 2003 and joined Tianjin University of Science and Technology for the following 15 years as lectureassociate professor and professor respectively. Dr. Wang received her doctoral degree from Nankai University at 2009. She published over 60 scientific papers.

Research Interests

Prof. Chunling Wang, as one of the outstanding young teachers in Tianjin, She has engaged in science research and teaching about food nutrition. Her research fields involve in isolation and purification, structural analysis, function evaluation and mechanism of nutritional function factor. Prof. Wang is principal investigator of National Science-technology Support Plan Project, 863 Program Project, National Natural Science Fund Project and Provincial Project. She has participated in revising 2 national standards. Furthermore, she has been authorized 3 national invention patents as the first inventor and has received 3 provincial scientific research rewards. Wang has also participated in editing textbooks, such as "Food safety and health" (Science Press), and "The food toxicology" (China Light Industry Press). Meanwhile, Prof. Wang acts as Vice President of Tianjin Condiment Association.

Recent Publications

[1] Chun-ling Wang*, Meng Meng, Sheng-bin Liu, Li-rui Wang, Li-hua Hou, Xiao-hong Cao. A chemically sulfated polysaccharide from Grifola frondos induces HepG2 cell apoptosis by notch1–NF-KB pathway [J]. Carbohydrate Polymers, 2013, 95: 282-287.

[2] Meng Meng, Dai Cheng, Lirong Han, Yuanyuan Chen, Chunling Wang*. Isolation, purification, structural analysis and immunostimulatory activity of water-soluble polysaccharides from Grifola Frondosa fruiting body [J]. Carbohydrate Polymers, 2017, 157: 1134-1143.

[3] Xiaolei Ma, Meng Meng, Lirong Han, Dai Cheng, Xiaohong Cao and Chunling Wang*. Structural characterization and immunomodulatory activity of Grifola frondosa polysaccharide via toll-like receptor 4–mitogen-activated protein kinases–nuclear factor κB pathways† [J]. Food &Function, 2016, 7: 2763-2772.

[4] Dai Cheng, Xinyu Zhang, Meng Meng, Lirong Han, Zheng Li, Lihua Hou, Wentao Qi, Chunling Wang*. Protective effect of buckwheat-enriched diet 1 on renal injury in 2 high salt-induced hypertension in rat [J]. Food &Function, 2016, 7, doi: 10.1039/C6FO00296J.

[5] Dai Cheng, Xinyu Zhang, Meng Meng, Lirong Han, Caijiao Li, Lihua Hou,Wentao Qi, Chunling Wang∗. Inhibitory effect on HT-29 colon cancer cells of a water-soluble polysaccharide obtained from highland barley [J]. International Journal of Biological Macromolecules, 2016, 92: 88-95.

[6] Lirong Han, Shumin Song, Yabing Niu, Meng Meng and Chunling Wang *. Eicosapentaenoic Acid (EPA) Induced Macrophages Activation through GPR120-Mediated Raf-ERK1/2-IKK- NF-κB p65 Signaling Pathways [J]. Nutrients, 2017, 9(9): doi: 10.3390/nu9090937.

 [7] Zhang YY Han LR Qi WT Cheng D Ma XL Hou LH Cao XH Wang CL*. Eicosapentaenoic acid (EPA) induced apoptosis in HepG2 cells through ROS-Ca2+-JNK mitochondrial pathways [J]. Biochemical and Biophysical Research Communications, 2015, 4: 926-932.

 [8] C.L. Wang*, T.B. Ng b, X.H. Cao, Y. Jiang, Z.K. Liu, T.Y. Wend, F. Liu. CLP induces apoptosis in K562 cells through Ca2+ regulating ERK activation [J]. Cancer letters, 2009, 276(2): 221-227. 

 [9] Guozhong Zhao, Lihua Hou, Yunping Yao, Chunling Wang*, Xiaohong Cao*. Comparative proteome analysis of Aspergillus oryzae 3.042 and A. oryzae 100-8 strains: Towards the production of different soy sauce flavors [J]. Journal of proteomics, 2012, 75(13): 3914-3924.

[10] Xiaolei Ma, Fuchuan Zhou, Yuanyuan Chen, Yuanyuan Zhang, Lihua Hou, Xiaohong Cao, Chunling Wang*. A polysaccharide from Grifola frondosa relieves insulin resistance of HepG2 cell by Akt-GSK-3 pathway [J]. Glycoconjugate Journal, 2014, 31: 355-363.