导师姓名：王书军
性别：男
人气指数：69

所属院校：天津科技大学
所属院系：食品工程与生物技术学院
职称：教授
导师类型：
招生专业：生物化学与分子生物学、食品科学、粮食、油脂及植物蛋白工程、营养与食品卫生学


通讯方式 :
办公电话：86-**
电子邮件：sjwang@tust.edu.cn
通讯地址：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）


个人简述 :
2016年 天津科技大学第二届“良师益友-我心目中的最好导师”获奖者2016年 天津“青年五四奖章”提名奖获得者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2016年 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年 指导2013级硕士研究生王金荣和李彩丽获得“国家奖学金”2015年 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年 指导2013级硕士研究生王金荣获得“国家奖学金”2014年 指导2013级硕士研究生李彩丽获得“天博奖学金”2014年 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年 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）

科研工作 :
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 propertiesin Encyclopedia of Food Chemistry Dongxiao Sun-Waterhouse (Ed.) Elsevier 2017.Wang S J.Brief introduction of food processing methods and chemical hazards formed during thermalprocessing 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 Resonancein 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）2018（under 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年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 andin vitrodigestibility 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年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年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年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年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年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 fromDioscorea oppositaThunb. 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.(被Nature-China(自然-中国)收录，Top 10 research highlights inNature 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 oppositaThunb.) 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.