Biography

Dr. Shujun Wang is a Professor in the College of Food Engineering and Biotechnology and deputy director of State Key Laboratory of Food Nutrition & Safety, Tianjin University of Science & Technology. He has received a BSc degree from Central South University in 2001 and the MSc and PhD degree from Tianjin University in 2004 and 2006, respectively, China. After receiving his PhD degree, he took up an academic appointment as a lecturer in the School of Pharmaceutical Science and Technology in Tianjin University since July 2006. He was promoted to associate professor in July 2008. He was awarded an extremely prestigious and highly competitive University of Sydney Postdoctoral Research Fellowship, which he held from 2009-2012. In August 2012, he was appointed as a Professor in the Haihe River Scholar Program in Tianjin University of Science & Technology, and later he was appointed as a Distinguished Professor of Tianjin City in 2015. He has published over 100 papers, which according to Google Scholar have over 4000 citations with an H-index of 38. He is also the editor or author of six books or book chapters, including Starch Structure, Functionality and Application in Foods, Alterations of Polysaccharides, Starch Gelatinization and Retrogradation, Modification of Starch and Its Applications, Interactions Between Starch, Proteins and Lipids and the Formation of Ternary Complexes With Distinct Properties.

Research Interests

My research field involves the use of a wide range of physical, chemical, biochemical, proteomic, spectroscopic, microscopic and material analyses of starch granules and natural materials. My work has contributed new conceptual knowledge on the structural organization and functionality of starch granules, the mechanistic mechanism of starch gelatinization and retrogradation, and structural changes of starch, the interaction between macronutrients (starch, protein and lipids) during food thermal processing and its effect on starch functionality and digestibility. My research interests mainly focus on:

The structure-function relations of starch granules

Mechanisms underlying phase transitions of starch gelatinization and retrogradation

Molecular disassembly of starch during thermal processing and cool storage and their effect on starch digestibility

Interaction of macronutrients (starch, protein and lipids) during processing and their effects on starch functionality

developing technologies and products for food, nutrition, emulsion, encapsulation, pharmaceutical, and other industrial applications

Recent Representative Publications (2015-)

1. C Chao, S Huang, J Yu, Copeland, S Wang*, S J Wang*. Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing: a dynamic structural basis. Carbohydrate Polymers, 2020, 244, 116464.

2. X Liu, H Luan, J Yu, S Wang*, S J Wang*, L Copeland. A method for characterizing short-range molecular order in amorphous starch. Carbohydrate Polymers, 2020, 242, 116405.

3. Y Liu, C Chao, J Yu, S Wang, S J Wang*, L Copeland. New insights into starch gelatinization by high pressure: comparison with heat-gelatinization. Food Chemistry, 2020, 318, 126493.

4. F Ren, J Wang, F Xie, K Zan, S Wang, S J Wang*. Applications of ionic liquids in starch chemistry, a review. Green Chemistry, 2020, 22, 2162-2183 (Back Cover).

5. S J Wang*, Chao C, Cai J, Niu B, L Copeland, S Wang. Starch-lipid and starch-protein-lipid complexes: a comprehensive review. Comprehensive Reviews in Food Science & Food Safety, 2020, 19, 1056-1079.

6. Y Zhuang, L Dong, J Wang, S J Wang*, S Wang*. Formation and migration of α-dicarbonyl compounds during storage and reheating of a sugary food simulation system. Journal of the Science of Food and Agriculture, 2020, 100, 2296-2304.

7. H Xu, J Zhou, J Yu, S Wang*, L Copeland, S J Wang*. Revealing the mechanisms of starch amylolysis affected by tea catechins using surface plasmon resonance. International Journal of Biological Macromolecules, 2020, 145, 527-534.

8. Y Qi, N Wang, J Yu, S Wang, S J Wang*. Structure-function relationships of starch from foxtail millet cultivars grown in China. International Journal of Biological Macromolecules, 2020, 155, 1176-1183.

9. F Ren, F Xie, H Luan, S Wang, S J Wang*. Phase transition of maize starch in aqueous ionic liquids: effect of water:ionic liquid ratio and cation alkyl chain length. Industrial Crops and Products, 2020, 144, 112043.

10. Y Wang, J Wang, S J Wang, J Guo, S Wang. Modification of glutenin and associated changes in digestibility due to methylglyoxal during heat processing. Journal of Agricultural & Food Chemistry, 2019, 67(38), 10734-10743. (Supplementary Journal Cover).

11. F Ren, J Wang, H Luan, J Yu, L Copeland, S Wang, S J Wang*. Effect of anionic structure of ionic liquids and water:ionic liquid ratio on the dissolution behavior of maize starch at room temperature. ACS Omega, 2019, 4, 14981-14986.

12. B Niu, C Chao, J Cai, Y Yan, L Copeland, S Wang, S J Wang*. Understanding the effect of NaCl on the formation of starch-lipid complexes. Food Chemistry, 2019, 299, 125-133.

13. Y Wang, C Chao, H Huang, S Wang, S Wang*, S J Wang*, L Copeland. Revisiting mechanisms underlying digestibility of starches. Journal of Agricultural & Food Chemistry, 2019, 67, 8212-8226 (Supplementary Journal Cover).

14. J Wang, F Ren, J Yu, S Wang, S J Wang*, L Copeland. Towards a better understanding of different dissolution behavior of starches in aqueous ionic liquids at room temperature. ACS Omega, 2019, 4(6), 11312-11319.

15. F Ren, J Wang, J Yu, F Xiang, S Wang*, S J Wang*, L Copeland. Dissolution mechanisms of maize starch in aqueous ionic liquid mixtures: the role of cation alkyl chain length and water:ionic liquid ratio. ACS Sustainable Chemistry & Engineering, 2019, 7, 6898-6905.

16. J Wang, F Ren, H Huang, Y Wang, L Copeland, S Wang*, S J Wang*. Effects of CaCl2 pre-treatments on succinylation of potato starch. Food Chemistry, 2019, 288, 291-296.

17. F Ren, S J Wang*. Effect of modified starches on the gelling properties of whey protein. Food Hydrocolloids, 2019, 93, 87-91.

18. Y Liu, J Yu, L Copeland, S Wang*, S J Wang*. Gelatinization behavior of starch: reflecting beyond the endotherm measured by differential scanning calorimetry. Food Chemistry, 2019, 284, 53-59.

19. X Liu, K Lu, J Yu, L Copeland, S J Wang*, S Wang*. Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread. Food Chemistry, 2019, 284, 118-124.

20. R Qin, J Yu, Y Li, L Copeland, S Wang, S J Wang*. Structural changes of starch-lipid complexes during post-processing and their effect on in vitro enzymatic digestibility. Journal of Agricultural & Food Chemistry, 2019, 67, 1530–1536 (Supplementary Journal Cover).

21. Wang, S., Zheng, M., Chao, C., 2019. Interactions Between Starch, Proteins and Lipids and the Formation of Ternary Complexes With Distinct Properties. In: Melton, L., Shahidi, F., Varelis, P. (Eds.), Encyclopedia of Food Chemistry, vol. 2, pp. 487–493. Elsevier.

22. Wang S J, Xu H, Luan H, Cai J. 2019. Brief introduction of food processing methods and chemical hazards formed during thermal processing in Wang S. (Eds.), Chemical hazards in thermally-processed food, pp. 1-18, Springer Nature.

23. Wang S J, Zhuang Y. 2019. Conclusions and future directions in Wang S. (Eds.), Chemical hazards in thermally-processed food, pp. 197-199. Springer Nature.

24. C Chao, J Cai, J Yu, L Copeland, S Wang, S J Wang*. Towards a better understanding of starch-monoglyceride-protein interactions. Journal of Agricultural & Food Chemistry, 2018, 66, 13253-13259 (Supplementary Journal Cover).

25. Y Shang, C Chao, J Yu, L Copeland, S Wang, S J Wang*. A new method for preparing starch spherulites from normal corn starch. Journal of Agricultural & Food Chemistry, 2018, 66, 6357-6363.

26. M Zheng, C Chao, J Yu, L Copeland, S Wang*, S J Wang*. Effects of chain length and degree of unsaturation of fatty acids on structure and in vitro digestibility of starch-protein-fatty acid complexes. Journal of Agricultural & Food Chemistry, 2018, 66, 1872-1880.

27. C Chao, J Yu, S Wang*, L Copeland, S J Wang*. Mechanisms underlying the formation of complexes between maize starch and lipids. Journal of Agricultural & Food Chemistry, 2018, 66, 272-278.

28. T Yang, J Zheng, B-S Zheng, F Liu, S J Wang, C-H Tang. High internal phase emulsions stabilized by starch nanocrystals. Food Hydrocolloids, 2018, 82, 230-238.

29. P Guo, J Yu, L Copland, S Wang*, S J Wang*. Mechanisms of starch gelatinization during heating of wheat flour and its effect on in vitro starch enzymatic digestibility. Food Hydrocolloids, 2018, 82, 370-378.

30. P Guo, J Yu, S J Wang*, S Wang*, L Copeland. Effects of particle size and water content during cooking on the physiochemical properties and in vitro starch digestibility of milled durum wheat grains. Food Hydrocolloids, 2018, 77, 445-453.

31. S J Wang*, C Chao, F Xiang, X Zhang, S Wang*, L Copeland. New insights into gelatinization mechanisms of cereal endosperm starches. Scientific Reports, 2018, 8, 3011.

32. F Xiang, L Copeland, S Wang*, S J Wang*. Nature of phase transitions of waxy maize starch in water-ionic liquid mixtures. International Journal of Biological Macromolecules, 2018, 112, 315-325.

33. Z Han, B Liu, Z Niu, Y Zhang, J Gao, L Shi, S J Wang, S Wang. The role of α-dicarbonyl compounds in the inhibition effect of reducing sugars on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Journal of Agricultural & Food Chemistry, 2017, 65, 10084-10092.

34. S J Wang*, T Li, S Wang*, L Copeland. Effects of hydrothermal-alkali and freezing-thawing pre-treatments on modification of corn starch with octenyl succinic anhydride. Carbohydrate Polymers, 2017, 175, 361-369.

35. S J Wang*, P Guo, F Xiang, J Wang, J Yu, S Wang*. Effect of dual modification by annealing and ultrahigh pressure on properties of starches with different polymorphs. Carbohydrate Polymers, 2017, 174, 549-557.

36. S J Wang*, P Li, T Zhang, J Yu, S Wang*, L Copeland. In vitro starch digestibility of rice flour is not affected by method of cooking. LWT-Food Science & Technology, 2017, 84, 536-543.

37. J Wang, H Zhu, S Li, S J Wang*, S Wang*, L Copeland. Insights into structure and function of high pressure-modified starches with different crystalline polymorphs. International Journal of Biological Macromolecules, 2017, 102, 412-424.

38. S J Wang*, P Li, J Yu, P Guo, S Wang*. Multi-scale structures and functional properties of starches from Indica hybrid, Japonica and waxy rice. International Journal of Biological Macromolecules, 2017, 102, 136-143.

39. S J Wang*, M Zheng, J Yu, S Wang*, L Copeland. Insights into the formation and structures of starch-protein-lipid complexes. Journal of Agricultural & Food Chemistry, 2017, 65, 1960–1966.

41. S J Wang*, S Wang, P Guo, L Liu, S Wang*. Multi-scale structural changes of wheat and yam starches during cooking and their effect on in vitro enzymatic digestibility. Journal of Agricultural & Food Chemistry, 2017, 65, 156-166.

42. S J Wang*, J Wang, S Wang, S Wang*. Annealing improves paste viscosity and stability of starch. Food Hydrocolloids, 2017, 62, 203-211.

43. J Xu, Q Kuang, K Wang, S Zhou, S Wang, X Liu*, S J Wang*. Insights into molecular structure and digestion rate of oat starch. Food Chemistry, 2017, 220, 25-30.

44. S J Wang, J Yu, Q Xin, S Wang*, L Copeland. Effects of starch damage and yeast fermentation on acrylamide formation in bread. Food Control, 2017, 73, 230-236.

45. S J Wang*, P Li, T Zhang, P Guo, S Wang*, L Copeland. Trypsin and chymotrypsin are necessary for in vitro enzymatic digestion of rice starch. RSC Advances, 2017, 7, 3660-3666.

46. S J Wang*, T Li, Y Miao, Y Zhang, Z He, S Wang. Effects of heat stress and cultivar on the functional properties of starch in Chinese wheat. Cereal Chemistry, 2017, 94, 443-450.

47. S J Wang*, X Zhang, S Wang*, L Copeland. Changes of multi-scale structure during mimicked DSC heating reveal the nature of starch gelatinization. Scientific Reports, 2016, 6, 28271.

48. S J Wang*, C Li, X Zhang, L Copeland, S Wang*. Retrogradation enthalpy does not always reflect retrogradation behavior of gelatinized starch. Scientific Reports, 2016, 6, 20965.

49. S J Wang*, Y Sun, J Wang, S Wang*, L Copeland. Molecular disassembly of rice and lotus starches during thermal processing and its effect on starch digestibility. Food & Function, 2016, 7, 1188-1195.

50. S J Wang*, J Wang, J Yu, S Wang*. Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: a structural basis. Food Chemistry, 2016, 190, 285-292.

51. S J Wang*, C Liu, S Wang*. Drying methods used in starch isolation change properties of C-type chestnut (Castanea mollissima) starches. LWT-Food Science & Technology, 2016, 73, 663-669.

52. Y Zhang, Q Guo, N Feng, J Wang, S J Wang*, Z He*. Characterization of A- and B-type starch granules in Chinese wheat cultivars. Journal of Integrative Agriculture, 2016, 15, 2203-2214.

54. S J Wang*, C Li, L Copeland, Q Niu, S Wang. Starch retrogradation: a comprehensive review. Comprehensive Reviews in Food Science & Food Safety, 2015, 14, 568-585.

55. S J Wang, L Copeland*. Effect of acid hydrolysis on starch structure and functionality: A review. Critical Reviews in Food Science and Nutrition, 2015, 55, 1079-1095.

56. C Liu1, S J Wang1*, X Chang, S Wang*. Structural and functional properties of starches from Chinese chestnuts. Food Hydrocolloids, 2015, 43, 568-576. (Co-first author and corresponding author).

57. S J Wang*, J R Wang, W Zhang, J L Yu, S Wang*. Molecular order and functional properties of starches from three waxy wheat varieties grown in China. Food Chemistry, 2015, 181, 43-50.

58. J L Yu1, S J Wang1*, J Wang, C Li, Q Xin, W Huang, Y Zhang, Z He, S Wang*. Effect of Laboratory milling on properties of starches isolated from different flour millstreams of hard and soft wheat. Food Chemistry, 2015, 172, 504-514. (Co-first author and corresponding author)

59. C Liu1, S J Wang1*, L Copeland, S Wang*. Physicochemical properties and in vitro digestibility of starches from field peas grown in China. LWT-Food Science & Technology, 2015, 64, 829-836. (Co-first author and corresponding author).

Honors & Awards

 Tianjin Outstanding Your Investigator Award (2017)

 NSFC Excellent Young Investigator Award (2016)

 CIFST Technology Innovation Award-Excellent Youth Award (2015)

 Distinguished Professor, Tianjin Municipal Government (2015)

Program for Thousands Youth Talents Plan of Tianjin (2014)

Best Poster Award and Food & Function Poster Prize at the 61st Australian Cereal Chemistry Conference (2011)

University of Sydney Postdoctoral Research Fellowship (2009)

National Sciences and Engineering Research Council of Canada (NSERC) Visiting Fellowship in Canadian Government Laboratories Program, 2008 (relinquished)

Natural Science Award of Tianjin Government (Third Prize), 2007

Food Chemistry and Cereal Chemistry for undergraduate students