师资队伍
陈勉华
陈野
杜欣军
樊振川
方国臻
郭庆彬
侯丽华
胡爱军
胡云峰
华泽田
李昌模
李喜宏
刘安军
刘会平
刘继锋
刘霞
刘亚青
刘雁红
吕晓玲
阮美娟
生威
孙平
汪建明
王昌禄
王春玲
王俊平
王丽霞
王书军
王硕
王稳航
王艳萍
于景华
张民
张燕
张泽生
赵江
赵征
周中凯
朱振元
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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、天津市首批杰出青年科学基金获得者、天津市“特聘教授”、天津市“青年千人”、食品营养与安全国家重点实验室常务副主任、特聘教授
教育经历:
1. 2009.06–2012.06    悉尼大学    博士后研究员
2. 2004.03–2006.09    天津大学    博士
3. 2001.09–2004.03    天津大学    硕士
4. 1997.09–2001.06    中南大学    学士
学术、社会兼职:
1. 中国食品科学技术学会青年工作委员会委员
2. 国家自然科学基金委生命科学部会评专家
3. 长江学者奖励计划、国家自然科学基金重点项目、优秀青年科学基金等通讯评审专家
4. 中国食品科学技术学会食品营养与健康分会理事
5. 天津市青年联合会第十三届委员会委员
6. 加拿大农业部研究项目评审员(Assessor for Agriculture and Agri-Food Canada(AAFC)Research Proposal)
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
(2)食品营养
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. 食品科学
2. 食品营养学
主要研究方向:
1. 食品加工过程中营养成分的变化机制及对食品营养品质的影响
2. 食品加工过程中组分的相互作用及对食品营养及安全品质的影响
3. 食品加工和储藏过程中淀粉的相变机制及分析技术
4. 淀粉的物理、化学及酶改性技术及应用
主要工作经历及业绩:
1. 2012.08–至今    天津科技大学   特聘教授/博士生导师
2. 2009.06–2012.06  澳大利亚悉尼大学  博士后研究员
3. 2006.07–2009.06  天津大学  讲师 副教授
教授课程:
食品化学(本科),谷物化学(本科)
科研项目:
目前主持的主要科研项目:
1. 国家自然科学基金优秀青年基金项目:食品科学(31522043),2016-2018,负责人。
2. 天津市杰出青年科学基金项目:热加工过程中淀粉的凝聚态结构演变及对其消化性的影响机制研究(17JCJQJC45600),2017-2021,负责人。
3. 国家重点研发计划项目(基础研究类):食品组分相互作用机制及其对食品品质及营养功能吸收的影响(2017YFD0400200),2017-2020,课题负责人。
4. 国家重点研发计划-政府间国际科技创新合作重点专项“中欧食品安全合作H2020 EU-China-Safe” (2017YFE0110800)- National Key R& D Program of China 2017YFE0110800 and EU H2020 EU-China-Safe 727564,2018-2021,课题负责人。
5. 教育部“创新团队发展计划”滚动支持项目:“食品安全与营养关键控制技术研究”(IRT_15R49),2016-2018,负责人。
6. 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,研究骨干。
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. 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
3. 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
4. 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
5. 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
完成的主要论著:
共发表论文100余篇,其中以第一或通讯作者发表SCI论文70余篇(其中3篇入选ESI高被引用论文(highly cited papers),1篇热点论文(Hot papers),论文多发表在食品科学与技术领域顶级杂志Critical Reviews in Food Science and Nutrition(IF: 6.077, 一区,1篇),Comprehensive Review in Food Science & Food Safety(IF: 5.974, 一区,1篇),Journal of Agricultural and Food Chemistry(IF: 3.154, 一区,8篇),Carbohydrate Polymers(IF: 4.811, 一区,8篇),Food Hydrocolloids(IF: 4.747, 一区,10篇),Food Chemistry(IF: 4.529, 一区Top Journal,14篇),Food & Function(IF: 3.247, 一区,3篇)以及Nature旗下综合期刊Scientific Reports(IF: 4.259,3篇)等上。影响因子3.0以上56篇,其中4.0以上34篇,5.0以上2篇,总影响因子>286(平均影响因子>4.0);一区Top期刊论文40余篇,总引用次数超过2000次(Google Scholar),H指数=24。负责国际著名出版社(Springer Nature和Elsevier)英文专著一部,英文章节两章,翻译英文专注章节一章。

发表的英文专著或章节
Wang S J (Editor). Starch structure, functionality and application in foods, Springer Nature, 2018.
Wang S J, Mengge Zheng, Chen Chao. Interactions between starch, proteins and lipids and the formation of ternary complexes with distinct properties in Encyclopedia of Food Chemistry, Dongxiao Sun-Waterhouse (Ed.), Elsevier, 2017.
Wang S J. Brief introduction of food processing methods and chemical hazards formed during thermal processing in Chemical hazards in thermally-processed food, Wang S, Wang S J. (Ed.), Springer Nature, 2018.
Wang S J, Xu H, Luan H. Nuclear Magnetic Resonance in Food Analysis (translation), Nielsen, S. (Ed.), Springer International Publishing, 2018。
来天津科技大学后发表和投稿的论文(*为通讯作者论文)
2018under preparation
1.  P Li, S Wang, S J Wang*, L Copeland. In vitro starch digestibility of rice grains is not affected by method of cooking.
2.  J Xu, S Zhou, S Wang, X Liu*, S J Wang*, Effect of oat beta-glucan on starch rheological and digestion properties.
3.  Han X, J Yu, S Wang, S J Wang*. Effect of high pressure on the structural and functional properties of wheat dough.
4.  J Xu, M Li, L Zhang, S Zhou, S Wang, X Liu*, S J Wang*, Understanding interaction mechanism between tea polyphenols and starch digestion enzyme.
5.  T Zhang, S Wang, L Copeland, S J Wang*. Effects of ratio and activity of enzymes on digestibility of granular and gelatinized maize starches.
6.  Y Sun, S Wang, L Copeland, S J Wang*. Characterization of ordering amorphous regions in gelatinized starch: a spectroscopic method.
7.  J L Yu, T Zhang, A Yue, Q Niu, S Wang*, S J Wang*. Effect of four antioxidants on functional properties of rice starch.
8.  X Liu, J Yu, L Copeland, S Wang, S J Wang*. Purple yam flour reduced in vitro starch digestibility of wheat bread: an in vitro digestibility study.

2018(submitted)
9.  Y Liu, J Yu, L Copeland, S Wang, S J Wang*. Effect of moisture, temperature and time on starch gelatinization: new insights. Submitted, 2018.
10.  X Liu, J Yu, L Copeland, S Wang, S J Wang*. Effect of substituting partly yam flour for wheat flour on the quality of mixed flour, fermented dough and bread. Submitted, 2018.
11.  C Chao, J Yu, L Copeland, S Wang, S J Wang*. Fabrication of starch-lipid-protein complexes: effect of chain length and unsaturation degree of glycerides. Submitted, 2018.
12.  T Li, J Yu, L Copeland, S Wang, S J Wang*. Effects of mild pre-treatments with CaCl2 on modification of corn starch with octenyl succinic anhydride. Submitted, 2018.
13.  R Mu, S Wang, S J Wang*. New insights into starch retrogradation: effect of water content and gelatinization temperature. Submitted, 2018.
14.  Y Wang+, S Wang+, J Yu, S Wang, L Copeland, S J Wang*. New insights into enzymatic digestion of gelatinized potato and lotus seed starches. Submitted, 2018.
15.  T Yang, J Zheng, B-S Zheng, F Liu, S J Wang, C-H Tang. Pickering high internal phase emulsions (HIPEs) stabilized by starch nanocrystals. Submitted, 2017.
16.  Shang Y, J Yu, L Copeland, S Wang, S J Wang*. A new method for preparing starch spherulites from normal corn starch. Submitted, 2018.
17.  F Xiang, J Yu, Les Copeland, S Wang*, S J Wang*. Synthesis of new ionic liquids and nature of phase transitions of maize starch in water-ionic liquid mixtures. Submitted, 2018.

2018
18. 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, in revision.
19. 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.
20. 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.
21. 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.
22. 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.
23. F Xiang, Les 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.

    2017
24. 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.
25. 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.
26. 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.
27. 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.
28. 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.
20. 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.
30. 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.
31. 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.
33. S J Wang*, J Wang, S Wang, S Wang*. Annealing improves paste viscosity and stability of starch. Food Hydrocolloids, 2017, 62, 203-211. 
34. 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.
35. 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.
36. 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.
37. 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.

2016
38. 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.
39. 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.
40. 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.
41. 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.
42. 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.
43. 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.
44. L Ye, C Wang, S J Wang, X Liu, S Zhou. Thermal and rheological properties of brown flour from Indica rice. Journal of Cereal Science, 2016, 70, 270-274.
45. 刘畅,王书军,王硕. 湿热处理对板栗淀粉特性的影响. 粮食与饲料工业,2016, 2, 31-35。
46. 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,2016, 31, 157-162。

2015
47. 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热点论文(hot papers),文章被英文维基百科词条Retrogradation (starch) 引用).
48. 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高被引论文
49. 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).
50. 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.
51. 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)
52. 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).
53. 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)。
54. 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)。

2014
55. 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 and lipids. Journal of Agricultural and Food Chemistry, 2014, 62, 3636-3643.
56. 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.
57. S J Wang*, C Li, J L Yu, L Copeland, S Wang. Phase transition and swelling behaviour of different starch granules over a wide range of water content. LWT-Food Science & Technology, 2014, 59, 597-604.
58. 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.
59. 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
60. 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. (ESI高被引论文This article is part of the themed collection: Most accessed Food & Function articles.
61. S J Wang*, F M, Jin, J G Yu. Pea starch annealing: New insights. Food and Bioprocess Technology, 2013, 6(12), 3564-3575.
62. 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.
63. 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
64. S J Wang*, L Copeland*. Phase transitions of pea starch over a wide range of water content. Journal of Agricultural and Food Chemistry, 2012, 60, 6439-6446.
65. 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.
66. 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.
67. S J Wang*, L Copeland*. Effect of alkaline treatment on structure and function of pea starch granules. Food Chemistry, 2012, 135, 1635-1642.
68. S J Wang, P Sharp, L Copeland*. Structural and functional properties of starches from field peas. Food Chemistry, 2011, 126, 1546-1552.
69. 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.

在天津大学发表的代表性论文
70. Y Xie, P R Chang, S Wang, J Yu, X. Ma. Preparation and properties of halloysite nanotubes/plasticized Dioscorea opposita Thunb. starch composites. Carbohydrate Polymers, 2011, 83, 186-191.
71. 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.
72. 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.
73. 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.
74. 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.
75. 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.
76. 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.
77. 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. (Nature-China(自然-中国)收录,Top 10 research highlights in Nature China).
78. 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.
79. 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.
80. 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.

主持和参加的学术会议及论坛
1. 王书军,淀粉相转变机制及消化性(特邀大会报告),第三届中国食品科学青年论坛,上海,2017年8月24日-26日。
2. 王书军,Mechanisms of phase transitions of starch and starch digestibility (invited talk),2017年植物蛋白与淀粉加工国际研讨会,北京,2017年8月14日-16日。
3. 王书军,加强食品加工应用基础研究,保障食品营养与安全(特邀报告)。京津冀食品行业科技创新协同发展高层论坛,天津,2017-05-15。
4. 王书军,中低水分含量下淀粉的凝胶化和回生相转变分子机制(大会报告)。第四届淀粉科学会议,重庆,2016年10月16-18日。
5. 徐锦川,周素梅,刘兴训,王书军,燕麦淀粉分子结构和消化性能的研究,第一届国际粮油食品科学与技术发展论坛,墙报,2016。
6. 徐锦川,周素梅,刘兴训,王书军,基于淀粉内部结构的燕麦淀粉消化速率,国家燕麦荞麦产业技术研发中心燕麦荞麦营养与加工研讨会,大会报告,2016。
7. 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。
8. 王书军,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。
9. 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。
10. 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。
11. 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。
12. 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.
13. 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.
14. 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.
15. 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.
16. 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.
17. 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.
18. 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.
19. 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.
20. 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.

专利
1、王书军、李天贵、王硕、刘冰。一种新型的辛稀基琥珀酸淀粉酯的制备方法,申请号:201710372527.0
2、王书军、尚亚倩、王硕、刘冰。一种制备淀粉微球晶的方法,申请号:201710430433.4
3、王书军、岳安琪、王硕。一种新型微孔淀粉的制备及应用,申请号:201710690172.X
4、王书军、李天贵、王硕。辛稀基琥珀酸淀粉酯的制备方法,申请号:201710686531.4
5、王书军、刘霞、王硕。一种缓慢消化的面包及其制备方法,申请号:201810456899.3

科研和人才奖励/荣誉
2017年  天津市首批“杰出青年科学基金”获得者
2017年  第十四届天津青年科技提名奖
2017天津市创新人才推进计划-中青年科技创新领军人才
2017年  中国食品科学技术学会优秀论文奖
2016年  天津市人才发展特殊支持计划高层次创新创业团队成员
2016年  天津科技大学第二届“良师益友-我心目中的最好导师”
2016年  天津市青年五四奖章提名奖
2015年  国家自然科学基金“优秀青年基金”获得者
2015年  中国食品科学技术学会科技创新奖-杰出青年奖
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
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
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(每年均有研究生获得国家奖学金和天津科技大学“十佳学术之星”称号)
2017 指导2015级硕士研究生郑梦歌和李天贵获得研究生“国家奖学金”
2017 指导2015级硕士研究生郑梦歌获得天津科技大学“十佳学术之星”及“最佳学术人气之星”
2016 指导2014级硕士研究生张秀获得研究生“国家奖学金”
2016 指导2014级硕士研究生张秀获得天津科技大学“十佳学术之星”称号
2015 指导2013级硕士研究生王金荣和李彩丽获得研究生“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”称号(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研究生“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. 食品加工过程营养与安全控制技术
3. 低血糖指数食品制备技术(谷物,马铃薯等)
4. 谷物膳食纤维加工制备技术
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