Personal Information
Name: Jinmei Wang
Introduction: Assoicate Professor
School of Food Science and Engineering
Tel: 020-87114262
Fax: 0086-20-87114263
E-mail: fejmwang@scut.edu.cn
Education Background
2001.9~2005.6 Bachelor Degree (Food Science), Hebei Agricultural University;
2005.9~2008.6 Master degree (Cereals, Oils and Vegetable Protein Engineering), Nanjing Agricultural University;
2008.9~2012.6 Doctoral degree (Cereals, Oils and Vegetable Protein Engineering), South China University of Technology
Employment Summary
Lecturer (2012- 2017): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
Assoicate Professor(2017- present): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
Field of Research
1. Conformational modification, aggregation behavior, and structure-function relationship of plant protein;
2. Construction and application of protein-based hydrophobic active material delivery carrier;
3. Development and applications of Functional protein and peptide ingredients prepared from by-product of cereals and oils processing.
Current Research Projects
1. Influence of protein/biosurfactant mixed interfacial layers on the stability and digestion of emulsion and its regulatory mechanism. The National Natural Science Fund,31301432，2014-2016
2. Development of Hydrophobic polyphenol-loaded antioxidant interface and its oxidation stability to protein emulsion, the Research Fund for the Doctoral Program of Higher Education, 20130172120021, 2014-2016
Publications （*as corresponding author）
1. Wang J.M., Yang X.Q. *, Yin S.W., et al. Structural rearrangement of ethanol-denatured soy proteins by high hydrostatic pressure treatment. J. Agric. Food Chem., 2011, 59(13): 7324-7332.
2. Wang J.M., Yang X.Q. *, Yin S.W., et al. Growth kinetics of amyloid-like fibrils derived from individual subunits of soy β-conglycinin. J. Agric. Food Chem., 2011, 59(20): 11270-11277.
3. Wang J.M., Xia N., Yang X.Q. *, et al. Adsorption and dilatational rheology of heat-treated soy protein at the oil-water interface: Relationship to structural properties. J. Agric. Food Chem., 2012, 60(12): 3302–3310.
4. Lu W., Chen X.W., Wang J.M. *, et al. Enzyme-assisted subcritical water extraction and characterization of soy protein from heat-denatured meal, Journal of Food Engineering, 2016, 169,250-258.
5. Chen X.W., Wang J.M. *, Yang X.Q., et al. Subcritical water induced complexation of soy protein and rutin: Improved interfacial properties and emulsion stability. Journal of Food Science, 2016,81(9): C2149-2157.
6. Zou Y., Y.Q., Chen, Wang J.M. *, et al. Effect of dextran glycation on nanofibril assembly of soya β-conglycinin at pH 2.0 and the pH stability of nanofibrils. International Journal of Food Science & Technology. 2016,51:2269-2269.
7. Chen Y.Q., Su H.J., Ouyang Y., Wang J.M.*, Yang X.Q. Hu W.F. Preparation and characterisation of glyceollin-enriched soya bean protein using solid-state fermentation. International Journal of Food Science and Technology, 2017, doi:10.1111/ijfs.13463.
Professional Activitied
1. Institute of Food Technologists (IFT), Member
Courses Offered
1. “Application of Computer in Food Science and Engineering” for undergraduate students majoring in Food Science.
2. “Protein chemistry and engineering” for graduate student majoring in Food Science.
