Yifulou Building, College of Food Engineering & Biotechnology, Tianjin University of Science and Technology, TEDA, Tianjin, 300457, China
Wenhang Wang is a professor at the college of Food Engineering and Biotechnology, Tianjin University of Science and Technology. He earned a Ph.D in fermentation engineering from Tianjin University of Science and Technology in 2006. During 2014-2015, he worked as a visiting scholar of chemical engineering in University of New Brunswick, Canada. To date, he has published over 80 scientific papers, obtained 6 granted patents, and written 5 professional books as in chief, Associate Editor in chief, or participator.
His research interests are development and utilization of animal derived proteins including livestock, aquatic product, insect, and etc.; processing and safety control of meat products; preparation and application of edible film and colloid; exploring and functionality of dietary fiber; food nanotechnology.
1．Ding, Junsheng; Wu, Xiaomeng; Qi, Xiaona; Guo, Heng; Liu, Anjun*; Wang, Wenhang*. Impact of nano/micron vegetable carbon black on mechanical, barrier and anti-photooxidation properties of fish gelatin film.Journal of the science of food and agriculture (Epub 2017 Oct 26)
2．Wang W*, Wang X, Zhao W, Gao G, Zhang X, Wang Y, Wang Y. Impact of pork collagen superfine powder on rheological and texture properties of Harbin red sausage. Journal of Texture Studies.2017.09 online.
3．Kun Wang, Wenhang Wang*, Ran Ye*, Anjun Liu, Jingdong Xiao, Yaowei Liu, Yana Zhao. Mechanical properties and solubility in water of corn starch-collagen composite films: effect of starch type and concentrations. Food Chemistry, 2017, 216：209-216.
4．Q Li， W Wang*， H Jia，Y Zhang. Molecular structural properties of a polysaccharide isolated and purified from Sophora japonica pods and its relationship to their rheology. International Journal of Food Properties. Published online: 21 Nov 2016.
5．K Wang, W Wang*, X Wu, J Xiao, Y Liu. Effect of photochemical UV/riboflavin‐mediated cross‐links on different properties of fish gelatin films.Journal of Food Process Engineering, Published online: 15 FEB 2017
6．W Wang*，Y Liu, A Liu，J Xiao，K Wang,Y Zhao, S Xiao, L Zhang. Fabrication of Acid-Swollen Collagen Fiber-Based Composite Films: Effect of Nano-Hydroxyapatite on Packaging Related Properties. International Journal of Food Properties，2017，20（5）：968-978.
7．Le Zhang, Anjun Liu*, Wenhang Wang*, Ran Ye, Yaowei Liu, Jindong Xiao and Kun WangCharacterisation of microemulsion nanofilms based on Tilapia fish skin gelatine and ZnO nanoparticles incorporated with ginger essential oil: meat packaging application.International Journal of Food Science & Technology,2017,52,7:1670–1679.
8．Wenhang Wang*,Yabin Wang,Yanan Wang,Xiaowei Zhang, Xiao Wang, Guixian Gao. Fabrication and characterization of microfibrillated cellulose and collagne composite films. Journal of Bioresources and Bioproducts (Invited paper), 2016,1(4):162-168.
9．Wenhang Wang*, Kun Wang, Jingdong Xiao, Yaowei Liu, Yana Zhao, Anjun Liu*.Performance of high amylose starch-compositedgelatin films influenced by gelatinization and concentration.International Journal of Biological Macromolecules,2017,94:258-265.
10．Xiaomeng Wu, Yaowei Liu, Anjun Liu*, Wenhang Wang*. Improved thermal-stability and mechanical properties of type I collagen by crosslinking with casein, keratin and soy protein isolate using transglutaminase.International Journal of Biological Macromolecules,2017,98:292-301
11．Wenhang Wang*, Xiaowei Zhang, Anguo Teng, Anjun Liu. Mechanical reinforcement of gelatin hydrogel with nanofiber cellulose as a function of percolation concentration International Journal of Biological Macromolecules, 2017，103：226-233
12．Wang, W. *, Li, C., Du, G., Zhang, X., & Zhang, H. (2017). Characteristics and Rheological Properties of Polysaccharide Nanoparticles from Edible Mushrooms (Flammulina velutipes). Journal of Food Science, 82(3), 687-693.
13．Kun Wang, Wenhang Wang*, Ran Ye, Jingdong Xiao, Yaowei Liu, Junsheng Ding, Shaojing Zhang and Anjun Liu*. Mechanical and barrier properties of maize starch–gelatin composite films: effects of amylose content Journal of the science of food and agriculture,2017,97：3613-3622.
14．Jingdong Xiao, Wenhang Wang*, Kun Wang, Yaowei Liu, Anjun Liu*, Shaojing Zhang, Yana Zhao. Impact of melting point of palm oil on mechanical and water barrier properties of gelatin-palm oil emulsion film. Food Hydrocolloids, 2016, 60: 243-251.
15．Wenhang Wang*,Guanhua Du, Cong Li, Hongjie Zhang, Yunduo Long, Yonghao Ni*. Preparation of cellulose nanocrystals from asparagus (Asparagus officinalis L.) and their applications to palm oil/ water Pickering emulsion. Carbohydrate Polymers, 2016, 151：1-8.
16．Wenhang Wang*,Yi Zhang, Ran Ye*, Yonghao Ni. Physical Crosslinkings of edible collagen casing. International Journal of Biological Macromolecules, 2015, 81,920-925.
17．Wenwang Wang*，Cong Li, Hongjie Zhang, Yonghao Ni. Using Liquid Smoke to Improve Mechanical and Water Resistance Properties of Gelatin Films. Journal of Food Science, 2016, 81:1151-1157.
18．Wenhang Wang*,Yi Zhang, Ran Ye, Wenping Zhao. Physicochemical characteristics and gelation properties of collagen superfine powder from swine skin: The effects of preheating treatment. International Journal of Food Science and Technology, 2016,51 , 1291–1297.
19．Wenhang Wang*, Yaowei Liu, Anjun Liu*, Yana Zhao and Xin Chen. Effect of in situ apatite on performance of collagen fiber film for food packaging applications.Journal of Applied polymer Science, 2016, 133:44154(2-10).
20．Wenhang Wang*, Yaowei Liu, Hongjiao Jia, Yuxin Liu, Hongjie Zhang, Zhibin He, Yonghao Ni. Effects of cellulose nanofibers filling and palmitic acid emulsions coating on the physical properties of fish gelatin films. Food Biophysics, 2017,12（1）：23-32.
Professional Affiliations, Honors & Awards
üMember of Chinese Nutrition Society
üMember of Chinese Conference of Animal Products Processing
üScience and Technology Development Consultant of Binzhou City
üExpert Committee Member of Tianjin Agricultural Products Processing Program
üExpert Group Members of Tianjin Agricultural Technology Support Plan
üMunicipal Person Selected for the Third Level of Tianjin 131 Talents
üMunicipal Person for Young and Middle-aged Innovation Talent of Tianjin University Cultivation Plan
General Biology for undergraduate students
Technology and Equipment of Functional Food for postgraduate students
Food Science and Biotechnology Seminar for postgraduate students
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