Faculty
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
Current Location:Home > About Us > Faculty > Professors > text

Wang, Shujun

 

Shujun Wang

Ph.D., Professor

address:

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

email:

sjwang@tust.edu.cn

phone:

+86 022-60912486

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 2000 citations with an H-index of 28 and i10 index of 50. He was awarded the Best Poster Award and Food & Function Poster Prize at the 61st Australian Cereal Chemistry Conference.

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] 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.

[2] 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.

[3] 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.

[4] 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.

[5] 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.

[6] S J Wang*, S Wang, L Liu, S Wang*, L Copeland. Structural orders of wheat starch do not determine in vitro enzymatic digestibility. Journal of Agricultural & Food Chemistry, 2017, 65, 1697–1706.

[7] 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.

[8] 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.

[9] 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.

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

[11] 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.

[12] 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.

[13] 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.

[14] 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.

[15] 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.

[16] 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. (ESI hot papers)

[17] 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. (ESI highly cited paper)

[18] 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).

[19] 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.

[20] 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)

Honors & Awards

  üIFT 2018 Tanner Awards Winners (2018) 

üTianjin Outstanding Your Investigator Award (2017)

ü  NSFC Excellent Young Investigator Award (2016)

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

ü  Distinguished Professor, Tianjin Municipal Government (2015)

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

ü University of Sydney Postdoctoral Research Fellowship (2009)

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

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

 

Teaching

 Food Chemistry and Cereal Chemistry for undergraduate students