个人基本情况：
姓 名：王绍康
性 别：女
出生年月：1990.10
民 族：汉族
政治面貌：中共党员
职称职务：内聘副教授
教育经历：
1. 2020.10-2021.12 比利时根特大学生物工程学院，博士
2. 2017.09-2021.12 华南理工大学食品科学与工程学院，博士
3. 2014.09-2017.03 天津科技大学食品科学与工程学院，硕士
4. 2010.09-2014.06 天津科技大学食品科学与工程学院，本科
社会兼职（学会、协会兼职最多列3项，期刊编委、教指委委员不限）：
1. 中国食品科学技术学会 会员
2. 担任《Food Hydrocolloids》、《Food Research International》等期刊审稿专家
从事研究的学科专业领域：
1.食品科学
2.食品营养
主要研究方向：
1. 淀粉结构及功能特性研究
2. 淀粉在小肠中的消化营养特性研究
3. 淀粉及非淀粉多糖在结肠中的发酵特性研究
主要工作经历及业绩：
1. 2022.08-今 食品科学与工程学院 校聘副教授
教授课程
1. 食品工艺学，本科
2. 食品化学，本科
3. 食品与文化，本科
4. 天然产物概论，本科
科研项目
1. “餐桌结构”抗性淀粉缓解小鼠肠道炎症的作用机制研究（国家自然科学基金青年基金，32302085），30万，主持，在研，2024-2026
2. 凝胶化淀粉的短程分子有序性对淀粉-脂质复合物形成的影响机制研究（省部共建食品营养与安全国家重点实验室开放课题基，SKLFNS-KF-202213），5万，参与，在研
科研论文
1. Shaokang Wang, Kim De Paepe, Tom Van de Wiele, Xiong Fu, Yang Yuan, Bin Zhang*, Qiang Huang*. Starch microspheres entrapped with chitosan delay in vitro fecal fermentation and regulate human gut microbiota composition. Journal of Agricultural and Food Chemistry, 2021, 69(41): 12323-12332.
2. Shaokang Wang, Jie Xia, Kim De Paepe, Bin Zhang, Xiong Fu, Qiang Huang*, Tom Van de Wiele. Ultra-high pressure treatment controls in vitro fecal fermentation rate of insoluble dietary fiber from Rosa Roxburghii Tratt pomace and induces butyrogenic shifts in microbiota composition. Journal of Agricultural and Food Chemistry. 2021, 69, 36, 10638–10647.
3. Shaokang Wang, Sushil Dhital, Kai Wang, Xiong Fu, Bin Zhang*, Qiang Huang*. Side-by-side and exo-pitting degradation mechanism revealed from in vitro human fecal fermentation of granular starches. Carbohydrate Polymers, 2021: 118003.
4. Shaokang Wang, Bin Zhang*, Chao Li, Xiong Fu, Qiang Huang*. Chemical cross-linking controls in vitro fecal fermentation rate of high-amylose maize starches and regulates gut microbiota composition. Journal of Agricultural and Food Chemistry, 2019, 67, 49, 13728-13736 (cover paper).
5. Shaokang Wang, Kim De Paepe, Tom Van de Wiele, Xiong Fu, Shujun Wang, Bin Zhang*, Qiang Huang*.Starch-entrapped microspheres enhance gut microbiome-mediated anti-obesity effects of resistant starch in high-fat diet induced obese C57BL/6J mice. Food Research International, 2023, 172: 113215.
6. Shujun Wang*, Shaokang Wang, Lu Liu, Shuo Wang, Les Copeland. Structural orders of wheat starch do not determine the in vitro enzymatic digestibility. Journal of Agricultural and Food Chemistry, 2017, 65 (8):1697-1706.
7. Shujun Wang*, Shaokang Wang, Peng Guo, Lu Liu, Shuo Wang. Multi-scale structural changes of wheat and yam starches during cooking and their effect on in vitro enzymatic digestibility. Journal of Agricultural and Food Chemistry, 2016, 65 (1):156-166.
8. ZhanpengLiu, Shaokang Wang, Chin Ping Tan, Bin Zhang, Xiong Fu, Qiang Huang*. Effect of lipids complexes on controlling ethylene gas release from V-type starch. Carbohydrate Polymers. 2022, 291: 119556.
9. Supaluck Kraithong, Shaokang Wang, Shahid Ahmed Junejo, Xiong Fu, Atiruj Theppawong, Bin Zhang*, Qiang Huang*. Type 1 resistant starch: Nutritional properties and industry applications. Food Hydrocolloids. 2021: 107369.
10. Zhuqing Xie, Shaokang Wang, Zhigang Wang, Xiong Fu, Qiang Huang, Yang Yu, Kai Wang, Bin Zhang*. In vitro fecal fermentation of propionylated high-amylose maize starch and its impact on gut microbiota. Carbohydrate Polymers. 2019,2223: 115069.
著作及教材编写：
1. Bin Zhang, Shaokang Wang, Santad Wichienchot, Qiang Huang, Sushil Dhital. Dietary Fibers: Structural Aspects and Nutritional Implications [M]. Food Hydrocolloids. 2021: 505-524.
2. Qiang Huang, Xu Chen, ShaokangWang, Jianzhong Zhu. Amylose–Lipid Complex [M]. Starch Structure, Functionality and Application in Foods. Springer, Singapore. 2020: 57-76.
3. Bin Zhang, Haiteng Li, ShaokangWang, Shahid Ahmed Junejo, Xingxun Liu, Qiang Huang. In Vitro Starch Digestion: Mechanisms and Kinetic Models [M]. Starch Structure, Functionality and Application in Foods. Springer, Singapore. 2020: 151-167.
4. 王书军，晁琛，王绍康。食品加工与精准营养。朱蓓薇（主编），食品精准营养，科学出版社，2022。
授权专利
1. 张斌，王绍康，黄强，扶雄。高抗性单颗粒淀粉微球及基于静电喷涂法的制备方法与应用，中国，ZL 202011268201.1
联系方式
通信地址：天津经济技术开发区十三大街29号
邮政编码：300457
E－mail ：skwang@tust.edu.cn
