王书军

个人简介
科研项目
学术论文
获奖
专利
承担教学
研究生培养

姓名：王书军	性别：
民族：	年龄：
最高学历：	学位：
职称职务：天津市青年千人，“海河学者”特聘教授/博士生导师，粮油与乳品系副主任　　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（澳大利亚）博士后研究员　　社会兼职：　　1.美国谷物化学协会成员（American Association of Cereal Chemistry, AACC）　　2.加拿大农业部研究项目评审员（Assessor for Agriculture and Agri-Food Canada（AAFC）Research Proposal）　　3.阿曼研究理事项目评审员（Reviewer for The Research Council of Oman）　　4.Food and Bioprocess Technology, Journal of Agricultural and Food Chemistry, Carbohydrate Polymers, Food Chemistry, Food Hydrocolloids, , Food Research International等国际期刊的通讯评审人

　　完成的主要论文

　　以第一或通讯作者发表SCI论文50余篇，绝大多数发表在国际食品科学与技术领域的高水平杂志上，包括食品科学领域顶级杂志Critical Reviews in Food Science and Nutrition（IF: 5.548, 一区Top Journal），Food and Bioprocess Technology（IF: 3.126, 一区Top Journal），Journal of Agricultural and Food Chemistry（IF: 3.107, 一区 Top Journal），Food Chemistry（IF: 3.259, 二区Top Journal），Food Hydrocolloids（IF: 4.28, 二区）Carbohydrate Polymers（IF: 3.916）等。总影响因子>120，影响因子3.0以上28篇，其中4.0以上8篇，5.0以上1篇；总引用次数超过500次，第一作者（通讯作者）论文H index＝16。发表国际会议论文10余篇，做口头报告4次。

　　来科大后发表的代表性论文

　　1.S J Wang*, C Li, S Wang. Does drying methods affect the structural and functional properties of wheat starch granules? Submitted (2014).

　　2.S J Wang*, Q Xin, S Wang. Effect of damaged starch on acrylamide formation in breads made from different wheat flour millstreams. Under preparation.

　　3.S J Wang*, C Li, J Wang, S Wang. Starch retrogradation and its effect on starch digestibility: a review. Under preparation

　　4.S J Wang*, J R Wang, C Li, S Wang. Starch annealing: a review. Under preparation.

　　5.C Liu1, S J Wang1*, L Copeland, S Wang*. Characterization of starches from green peas grown in China. Submitted (2014) (Co-first author and corresponding author).

　　6.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. Submitted (2014).

　　7.J L Yu+, S J Wang+*, J Wang, Y Zhang, Z He, S Wang*. Effect of Laboratory milling on properties of starches isolated from different flour millstreams of hard and soft wheat. Revision submitted (2014). (Co-first author and corresponding author)

　　8.C Liu1, S J Wang1*, X Chang, S Wang*. Structural and functional properties of starches from Chinese chestnut fruits. Food Hydrocolloids, DOI: 10.1016/j.foodhyd.2014.07.014, 2014. (Co-first author and corresponding author).

　　9.K L Ek, S J Wang, J Brand-Miller, L Copeland*. Properties of starch from potatoes differing in glycemic index. Food & Function, DOI: 10.1039/C4FO00354C, 2014.

　　10.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.

　　11.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(1), 332-338.

　　12.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.

　　13.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.

　　14.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.

　　15.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.

　　16.S J Wang*, L Copeland*. Effect of acid hydrolysis on starch structure and functionality: A review. Critical Reviews in Food Science and Nutrition, DOI:10.1080/10408398.2012.684551, 2013.

　　17.S J Wang*, F M, Jin, J G Yu. Pea starch annealing: New insights. Food and Bioprocess Technology, 2013, 6(12), 3564-3575.

　　18.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.

　　来科大前发表的代表性论文

　　19.S J Wang*, L Copeland*. Effect of alkaline treatment on structure and function of pea starch granules. Food Chemistry, 2012, 135, 1635-1642.

　　20.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.

　　21.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.

　　22.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.

　　23.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.

　　24.S J Wang, P Sharp, L Copeland*. Structural and functional properties of starches from field peas. Food Chemistry, 2011, 126, 1546-1552.

　　25.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.

　　26.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.

　　27.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. Carbohydr. Polym. 2008, 74, 731-739.

　　28.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.

　　29.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.

　　30.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.

　　31.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, reviewed by editor of Nature: Tim Reid. http://www.nature.com/nchina/2007/071114/full/nchina.2007.240.html).

　　32.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.

　　33.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.

　　参加国际学术会议

　　34.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.

　　35.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.

　　36.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. 37.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..

　　38.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.

　　39.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.

　　40.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.

　　41.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.

　　42.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.