Personal Information
Name:Juan Wang
Introduction:Associate Researcher
School of Food Scienceand Engineering
Tel:020-87112851
Fax:
E-mail:wangjuan@scut.edu.cn
Education Background
2003-2008 South China Agricultural University, the conjoint Master and Doctor’s degree of Agricultural Products Processing & Storage Engineering;Supervisor: Prof. YANG Gong Ming; Prof. LI Yuan Zhi
1999-2003 South China Agricultural University,Bachelor of Food Science & Engineering
Employment Summary
Teacher (2008- present): School of Food Scienceand Engineering, South China University of Technology (SCUT), Guangzhou.
Field of Research
Food nutrition and health, development of functional food, processing ofagricultural products
Current Research Projects
1. Structure Identification of Banana Oligosaccharides and their Structure-activity Relationship, Mechanism on Facilitating the Excretion of Feces, National Natural Science Foundation of China，31301530，2014-2016
1.Influences of banana oligosaccharides on the intestinalmicroorganismenvironment,Fundamental Research Funds for the Central Universities,2015ZZ122，2015-2017
2.Key technologies of extrusion and cooking of new healthy fillings and their industrial application,Projectof Scienceand TechnologyofGuangdong Province,2014B090904044,2014-2017
3.Application ofSwelling and ultrasonic technology in cinnamomum essential oil extraction，project of science and technology of Guangdong Province,2016A020210010,2016-2019
4.Development ofsportsmilkdrink, 2017,Guangzhou Fengxing Milk Limited Company,2017-2018
Publications
1.Juan Wang, Xue Juan Tang, Ping Sheng Chen, Hui Hua Huang. Changes in resistant starch from two banana cultivars during postharvest storage.Food Chemistry,156, 319–325,2014.
2.Juan Wang, Ji Hong Huang, Yan Feng Cheng,and Gong Ming Yang. Banana resistant starch and its effects on constipation model mice.Journal of Medicinal Food. 17 (8), 902–907,2014.
3.Juan Wang, Yuanzhi Li, Renren Chen, Jinyong Bao, and Gongming Yang. Comparison of volatiles of banana powder dehydrated by vacuum belt drying, freeze-drying and air-drying.Food Chemistry ,104(4):1516-1521, 2007.
4.Wang Juan, Huang Hui Hua, Cheng Yan Feng, & Yang Gong Ming. Structure Analysis and Laxative Effects of Oligosaccharides Isolated from Bananas. Journal of Medicinal Food,15(10): 930-935,2012.
5.Juan Wang, Qicong Chen,Kai Hu, Linlin Zeng, Ye Pan,& Huihua Huang. Change in aromatic components of banana during the preparation process of juice and microcapsule powder.International Journal of Food Science and Technology,46:1398–1405,2011.
6.Wang Juan, Huang H H, Chen P S. Structural and Physicochemical Properties ofBanana Resistant Starchfrom Four Cultivars[J]. International Journal of FoodProperties,2016, DOI: 10.1080/10942912.2016.1209517.
7.Wang Juan, Chen Pingsheng, Meng Xiangchun. Effects of compound coating combined with ultraviolet treatment on quality of cold storage fresh-cut papaya.Transactions of the Chinese society of agricultural engineering, 28(2):273-278,2012.
8.Wang Juan, Chen Renren, Yang Gongming, Yuanzhi Li. Introduction to efficient energy-saving continuous vacuum belt dryer. Transactions of the Chinese society of agricultural engineering, 23(3):117-120,2007.
9.WANG Juan,YU Rui, ZHANG Jun-yan, MA Yu-rong, HUANG Hui-hua. Comparison of volatile components in tea blossom obtained by supercritical CO2, subcritical CO2, and petroleum ether extractions. Modern Food Science and Technology. 2015,31(2):240-248,118
10.Chen Renren, Wang Juan, Gong Li, Li Yuanzhi. Comparison of Vacuum Belt,Freeze and Air-drying Methods of Processing Banana Puree. Transactions of the Chinese society for agricultural machinery, 37(8):159-162, 2006.
11.HuXiuyi,WangJuan,HuangHuihua.Impacts of some macromolecules on the characteristics of hydrogels prepared from pineapple peel cellulose using ionic liquid. Cellulose,2013,20(6):2923-2933
12.Chen Qicong, Huang Huihua, Wang Juan, Hu Kai, Zeng Linlin. Optimization of spray drying technology in processing banana powder. Transactions of the Chinese society of agricultural engineering, 26(8): 331-337,2010.
Professional Activties
1. Guangdong Institute of Food Science and Technology (GDIFST)，Member
Courses Offered
1. “Food Package Technology” for undergraduate students majoring in Food ScienceandEngineering.
2. “Preservation and Further Processing of Farm Products” formaster student majoring in Food Science andFood Engineering.
