师资队伍
王硕
刘安军
刘继锋
王书军
周中凯
张民
王艳萍
华泽田
李喜宏
方国臻
王俊平
樊振川
刘亚青
赵征
张泽生
王昌禄
吕晓玲
陈野
张燕
汪建明
朱振元
阮美娟
孙平
刘会平
刘雁红
胡云峰
于景华
陈勉华
王丽霞
赵江
周庆礼
王春玲
杜欣军
胡祥正
胡爱军
李昌模
王稳航
当前位置:首页 > 师资队伍 > 教授(研究员) > 正文

王书军




 

个人基本情况:
姓    名:王书军
性    别: 男
出生年月: 1978年9月
民    族:  汉族
政治面貌: 中共党员
职称职务:国家“优秀青年科学基金”获得者,天津市“特聘教授”,天津市“青年千人”,教授
教育经历:
1. 1997.09–2001.06    中南大学    学士
2. 2001.09–2004.03    天津大学    硕士
3. 2004.03–2006.09    天津大学    博士
4. 2009.06–2012.06    悉尼大学    博士后研究员
社会兼职:
1. 中国食品科学技术学会食品营养与健康分会   理事
2. 第二届食品安全国家标准评审评委员会       委员
3. 国家特色农产品深加工产业技术创新战略联盟咨询委员会  专家
4. 加拿大农业部研究项目评审员(Assessor for Agriculture and Agri-Food Canada(AAFC)Research Proposal)
5. 阿曼研究理事项目评审员(Reviewer for The Research Council of Oman)
招收研究生学科及方向:
1. 招收博士研究生
(1)粮食、油脂及植物蛋白工程
(2)粮油食品营养与安全
2. 招收硕士研究生
(1)食品化学:淀粉及淀粉-脂质复合物的结构、功能和消化性,变性淀粉的开发和应用
(2)食品营养:谷物类加工食品中淀粉和蛋白质营养消化性差异的分子机制
(3)食品安全:食品加工对含糖类食品中有害物质产生的影响机制及控制技术
从事研究的学科专业领域及主要研究方向:
从事研究的学科专业领域:
1. 食品化学 谷物品质、加工和利用
2. 食品营养与安全 加工和贮藏过程食品组分结构变化和营养与安全
主要研究方向:
1. 加工和储藏过程中淀粉和蛋白质等营养成分的变化和互作对食品品质及营养消化性的影响
2. 淀粉凝胶化和回生机理及控制技术开发
3. 食品加工和储藏过程安全控制理论及技术开发
4. 新型物理改性及复合改性技术对淀粉和蛋白质结构、功能和消化性的影响
主要工作经历及业绩:
1. 2006.07–2009.06  天津大学  讲师 副教授
2. 2009.06–2012.06  澳大利亚悉尼大学  博士后研究员
3. 2012.08–至今     天津科技大学  教授/博士生导师
4. 2014.05–至今     天津市“千人计划”(青年项目)
5. 2015.07-至今     天津市“特聘教授”
目前承担的主要科研项目:
1.国家自然科学基金优秀青年基金:食品科学(31522043),2016-2018
2. 教育部“创新团队发展计划”:“食品安全与营养关键控制技术研究”(IRT_15R49),2016-2018
3.国家自然科学基金重点项目:含糖食品热加工过程中ɑ-二羰基化合物的产生机理及迁移控制研究(31430068),2015-2019
4.国家自然科学基金青年基金项目:中低水分含量下小麦淀粉相转变中的分子解组装机制及与淀粉消化性的相关性研究(31401651),2015-2017
5.天津市自然科学基金:淀粉回生过程中的自组装机制及对淀粉消化性能的影响(13JCYBJC38100),2013-2016
已完成的主要科研项目:
1.国家自然科学基金面上项目:支链淀粉-脂质复合物超分子自组装机制及对淀粉消化性能的影响
2.澳大利亚悉尼大学博士后研究基金:C-型淀粉颗粒结构和功能关系及支链淀粉-合适配体的相互作用及在芳香化合物保持性的应用
3.高等学校博士点基金新教师项目:山药抗性淀粉抗高脂血症作用及机理研究
完成的主要论文
共发表论文100余篇,其中以第一或通讯作者发表SCI收录论文60余篇,包括发表在Nature旗下综合期刊Scientific Reports (IF:5.578)以及食品科学领域顶级杂志Critical Reviews in Food Science and Nutrition(IF: 5.176, 一区Top Journal),Comprehensive Review in Food Science & Food Safety(IF: 4.182, 一区Top Journal),Food Hydrocolloids(IF: 4.09, 二区),Carbohydrate Polymers(IF: 4.074),Journal of Agricultural and Food Chemistry(IF: 2.912, 一区 Top Journal),Food and Bioprocess Technology(IF: 2.691, 一区Top Journal)和Food Chemistry(IF: 3.391, 二区Top Journal)等。总影响因子>180,影响因子3.0以上30篇,其中4.0以上15篇,5.0以上2篇;总引用次数超过1000次(Google Scholar),其中他引超过700次,第一作者(通讯作者)论文H index=18。
来科大后发表和投稿的论文
投稿论文
1.  S J Wang*, T Li, J Wang, Y Zhang, Z He, S Wang*. Effects of heat stress on grain quality of wheat and starch functional characteristics. 2015, submitted.
2. Liu, S J Wang*, S Wang*. Drying method used in starch isolation impacts properties of C-type chestnut (Castanea mollissima) starches. 2015, submitted.
3. S J Wang*, Q Xin, J Wang, S Wang*, L Copeland. Effects of starch damage and yeast fermentation on acrylamide formation in bread. 2015, submitted.
4. S J Wang*, J Wang, S Li, S Wang*, L Copeland. Starches with different crystalline polymorphs respond differently to high pressure treatment. 2015, submitted.
5. S J Wang*, W Huang, S Wang. Effects of high pressure treatment on the functionality of wheat proteins. 2015, submitted.
6. L Ye, C Wang, S J Wang, X Liu, S Zhou. Thermal and rheological properties of brown flour from Indica rice. 2015, submitted.
7. S J Wang*, J Wang, S Li, S Wang*. Annealing changes the pasting profiles of B-type potato starch. 2015, submitted.
8. S J Wang, X Zhang, S Wang. New insights into nature of DSC endotherm of starch over a wide range of water content. 2016, submitted
9. S J Wang, S Wang, S Wang. Heating starch at low moisture content can fully gelatinize starch and enhance the in vitro digestibility. 2016, submitted.
10. S J Wang, P Li, S Wang. An improved in vitro digestion model for starch samples or starch in foods. 2016, submitted.
2016
11. Y Zhang, Q Guo, N Feng, J Wang, S J Wang*, Z He*. Characterization and distribution of A- and B-type starch granules of Chinese wheat cultivars. Journal of Integrative Agriculture, 2016, in press.
12. 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, revision submitted.
13. S J Wang*, C L Li, X Zhang, L Copeland, S Wang*. Retrogradation enthalpy does not always reflect retrogradation behavior of gelatinized starch. Scientific Reports, 2016, in press.
14. S J Wang*, J Wang, J Yu, S Wang*. The effect of fatty acids on functional properties of normal wheat and waxy wheat starches: a structural basis. Food Chemistry, 2016, 190, 285-292.
2015
15. 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.
16. C Liu1, S J Wang1*, L Copeland, S Wang*. Characterization of starches from green peas grown in China. LWT-Food Science & Technology, 2015, 64, 829-836. (Co-first author and corresponding author).
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.
18. S J Wang*, J R Wang, W Zhang, J L Yu, S Wang*. Molecular order and functional properties of starches from three new waxy wheat varieties. Food Chemistry, 2015, 181, 43-50.
19. 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)
20. C Liu1, S J Wang1*, X Chang, S Wang*. Structural and functional properties of starches from Chinese chestnut fruits. Food Hydrocolloids, 2015, 43, 568-576. (Co-first author and corresponding author).
21. 王硕,黄薇,王金荣,王书军*。食品非热加工技术-超高压在蛋白质和淀粉改性中的应用。中国食品学报,2015,6:1-13.(约稿综述)。
22. 王书军,辛全伟,黄薇,马毛毛,王硕。破损淀粉对焙烤面团中丙稀酰胺含量的影响。食品安全质量检测学报,2015, (5):1783-1789(特约稿件)。
23. 刘畅,王书军,王硕。板栗淀粉结构和功能特性研究进展。中国粮油学报,2015-08-07,录用。
2014
24. S J Wang*, H Luo, J Zhang, Y Zhang, Z He, S Wang*. Alkali-induced changes in functional properties and in vitro digestibility of wheat starch: the role of surface proteins. Journal of Agricultural and Food Chemistry, 2014, 62, 3636-3643.
25. S J Wang*, C Li, J L Yu, L Copeland, S Wang. Nature of DSC thermal transitions of starch granules as a function of water content. LWT-Food Science & Technology, 2014, 59, 597-604.
26. S J Wang*, J Wang, J L Yu, S Wang*. A comparative study of annealing of waxy, normal and high-amylose maize starches: the role of amylose molecules. Food Chemistry, 2014, 64, 332-338.
27. K L Ek, S J Wang, J Brand-Miller, L Copeland*. Properties of starch from potatoes differing in glycemic index. Food & Function, 2014, 5, 2509-2515.
28. K L Ek*, S J Wang, L Copeland, J Brand-Miller. Discovery of a low glycemic index potato and relationship with starch digestion in vitro. British Journal of Nutrition, 2014, 111, 699-705.
2013
29. S J Wang*, L Copeland*. Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review. Food & Function, 2013, 4, 1564-1580.
30. S J Wang*, F M, Jin, J G Yu. Pea starch annealing: New insights. Food and Bioprocess Technology, 2013, 6(12), 3564-3575.
31. S J Wang, M E Hassani, B Crossett, L Copeland*. Extraction and identification of internal granule proteins from waxy wheat starch. Starch-Starke, 2013, 65, 186-190.
32. K L Ek*, S J Wang, L Copeland, J Brand-Miller. Discovery of a low glycemic index potato and relationship between in vitro starch digestion and glycemic response. Annals of Nutrition and Metabolism, 2013, 63, 1173-1173.
在悉尼大学发表的代表性论文
33.  S J Wang*, L Copeland*. Effect of alkaline treatment on structure and function of pea starch granules. Food Chemistry, 2012, 135, 1635-1642.
34. S J Wang*, L Copeland*. Phase transitions of pea starch over a wide range of water content. Journal Agricultural and Food Chemistry, 2012, 60, 6439-6446.
35. S J Wang, L Copeland. New insight into loss of swelling power and pasting profiles of acid-hydrolysed starch granules. Starch-Starke, 2012, 64, 538-544.
36. S J Wang, J Blazek, E P Gilbert, L Copeland. New insights on the mechanism of acid degradation of pea starch. Carbohydrate Polymers, 2012, 87, 1941-1949.
37. S J Wang, L Copeland. Nature of thermal transitions of native and acid-hydrolysed pea starch: Does gelatinization really happen? Carbohydrate Polymers, 2012, 87, 1507-1514.
38. S J Wang, P Sharp, L Copeland*. Structural and functional properties of starches from field peas. Food Chemistry, 2011, 126, 1546-1552.
在天津大学发表的代表性论文
39. J L Yu, S J Wang*, F M Jin, L Y Sun, J G Yu. The Structure of C-type Rhizoma Dioscorea starch granule revealed by acid hydrolysis method. Food Chemistry, 2009, 113, 585-591.
40. S J Wang, J L Yu, Q H Zhu, J G Yu, F M Jin. Granular structure and allomorph position in C-type Chinese yam starch granule revealed by SEM, 13C CP/MAS NMR and XRD. Food Hydrocolloids, 2009, 23, 426-433.
41. S J Wang, J L Yu, J G Yu. The semi-crystalline growth rings of C-type pea starch granule revealed by SEM and HR-SEM during acid hydrolysis. Carbohydrate Polymers, 2008, 74, 731-739.
42. S J Wang*, J L Yu, J G Yu, H X Chen, J P Pang, H Y Liu. Partial characterization of starches from Dioscorea opposita Thunb. cultivars. Journal of Food Engineering, 2008, 88, 287-293.
43. S J Wang, J L Yu, J G Yu. Conformation and location of amorphous and semi-crystalline regions in C-type starch granules revealed by SEM, NMR and XRD. Food Chemistry, 2008, 110, 39-46.
44. S J Wang*, J L Yu, J G Yu, H Y Liu. Granule structure of C-type Chinese Yam (Dioscorea opposita Thunb var. Zhongbowen) starch by acid hydrolysis. Food Hydrocolloids, 2008, 22, 538-542.
45.S J Wang*, J L Yu, W P Chen, H Y Liu. Characterization and preliminary lipid-lowering evaluation of starch from Chinese yam. Food Chemistry, 2008, 108, 176-181. (Top 10 research highlights in Nature China-2007,  http://www.nature.com/nchina/2007/071114/full/nchina.2007.240.html).
46. S J Wang*, J L Yu, W Y Gao, J P Pang, H Y Liu, J G Yu. Granule structural changes in native Chinese Yam (Dioscorea opposita Thunb var. Anguo) starches during acid hydrolysis. Carbohydrate Polymers, 2007, 69, 286-292.
47. S J Wang, H Y Liu, W Y Gao, H X Chen, J G Yu, P G Xiao. Characterization of new starches separated from different Chinese yam (Dioscorea opposita Thunb.) cultivars. Food Chemistry, 2006, 99, 30-37.
48. S J Wang, J G Yu, J L Yu. Preparation and characterization of the compatible thermoplastic starch/polyethylene blends. Polymer Degradation and Stability, 2005, 87, 395-401.
参加和主持学术会议
49. 王书军,中国食品科学技术学会科技创新奖-杰出青年奖。中国食品科学技术学会第12届年会暨8届中美食品业高层论坛,辽宁大连,2015年10月21-22日。
50. 第二届中国食品科学青年论坛,无锡,2014年11月27-28日,大会分会主持-食品生物化学。
51. 王书军。淀粉的结构及相转变机制(特邀大会报告)。中国食品科学技术学会第11届年会暨7届中美食品业高层论坛,浙江杭州,2014年11月05-06日。
52. 王书军。淀粉的相转变机制及对与淀粉消化性的相关性(大会报告)。第三届淀粉科学会议,陕西西安,2014年10月24-25日。
53. 王书军。方便面营养成分的对比研究(大会报告)。第十四届中国方便食品大会,北京,2014年9月2-3日。
54. S J Wang, L Copeland. Phase transitions of pea starch over a wide range of water content (Oral Presentation). In:, Abstract: 2012 AACC International Annual Meeting, Hollywood, Florida, U.S.A.(A26), 30th September-3th October 2012.
55. S J Wang, L Copeland. Effect of alkaline treatment on functionality of pea starch granules (Oral Presentation). In:, Abstract: 2012 AACC International Annual Meeting, Hollywood, Florida, U.S.A.(A26), 30th September-3th October 2012.
56. S J Wang, L Copeland. Effect of alkaline treatment on functionality and in vitro digestibility of pea starch granules: the role of amylose molecules (Oral Presentation). In:, Abstract: 2012 11th International Gluten Workshop, Beijing, China, 12-15th, August, 2012.
57. S J Wang. Phase transitions of pea starch over a wide range of water content (Poser). In:, Abstract: 2012 11th International Gluten Workshop, Beijing, China, 12-15th, August, 2012..
58. S J Wang, L Copeland. A polymeric perspective on mechanism of effect of acid hydrolysis on gelatinization of pea starch: Does gelatinization really happen? (Oral Presentation). In:, Abstract: 2011 AACC International Annual Meeting, Palm Springs, California, U.S.A.(A26), 16-19th October 2011.
59. S J Wang, J Blazek, E P Gilbert, L Copeland. New insights into distribution of amylose in pea starch (Poster). In:, Abstract: 2011 AACC International Annual Meeting, Palm Springs, California, U.S.A.(A68), 16-19th October 2011.
60. S J Wang, L Copeland. Mechanism of effect of acid hydrolysis on gelatinization of pea starch: a polymer dissolution approach. (Best Poster Award and Food & Function Poster Prize). In 61th Australian Cereal Chemistry Conference, Tweed Heads, NSW, Australia, 4–9th September 2011.
61. S J Wang, L Copeland (2010). Structural and functional properties of starches from field peas (Oral presentation). In 60th Australian Cereal Chemistry Conference, Melbourne, VIC, Australia, 19-22 September 2010.
62. T Nhan Minh, S J Wang, M Wilkes, L Copeland. Environmental effects during crop growth on properties of wheat grain starch (Oral Presentation). In:, Abstract: 2010 AACC International Annual Meeting, Savannah, Georgia, U.S.A.(A28), 24-27th October 2010.
科研和人才奖励
2015年  中国食品科学技术学会科技创新奖-杰出青年奖
2015年  国家自然科学基金“优秀青年基金”获得者
2015年  天津市第十三批“特聘教授”
2014年  天津市第九批“青年千人”计划
2014年  天津市“131”创新型人才培养工程第二层次人选
2013年  天津市第二批 “用三年时间引进千名以上高层次人才”项目
2011 年 澳大利亚第61届谷物化学大会最佳墙报奖以及英国皇家学会期刊Food & Function 墙报奖--- (Best Poster Award and Food & Function Poster Prize in 61st Australian Cereal Chemistry Conference, 2011)
2009 年 澳大利亚悉尼大学博士后研究基金奖(The University of Sydney Postdoctoral Fellowship)
2008 年 加拿大国家科学和工程研究理事访问学者奖(National Sciences and Engineering Research Council of Canada (NSERC) Visiting Fellowship
2008年 中药淀粉的基础研究,天津市“自然科学奖三等奖”
指导学生获奖
2015 指导2013级硕士研究生王金荣和李彩丽获得“国家奖学金”
2015 指导2013级硕士研究生王金荣和李彩丽获得天津科技大学“十佳学术之星”(李彩丽还获得最佳学术创新之星)
2014 指导2013级硕士研究生王金荣获得“国家奖学金”
2014 指导2013级硕士研究生李彩丽获得“天博奖学金”
2014 指导2014级本科生蔡雅如获得天津科技大学“优秀本科毕业论文”
2014 指导2012级本科生获得大创计划国家级立项
可转化成果
1. 新型变性淀粉产品及技术
2. 新型淀粉回生抑制剂及应用技术
3. 低血糖指数功能性食品(谷物,马铃薯等)
联系方式
通信地址:天津经济技术开发区十三大街29号 食品工程与生物技术学院(逸夫楼446办公室)
邮政编码:300457
电    话: +86-022-60912486
E-mail:sjwang@tust.edu.cn