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Dr Shujun Wang

Summary

I am interested in investigating the way that starch molecules assembly during starch biosynthesis and disassembly during processing and later digestion. In particular, I have a passion for understanding how the starch granules disassembly during processing and its consequent effect on starch digestibility and human nutrition. I am also interested in understanding of starch biosynthesis-structure-property relations and how starch structure and property are influenced by physical, chemical and enzymatic modifications. The application of starches from new botanical sources in functional foods and biomaterials is also of interest to me.

Research interests

My research field involves the use of a wide range of physical, chemical, biochemical, proteomic, spectroscopic, microscopic and material analyses of starch granules and natural materials. My work has contributed new conceptual knowledge on the structural organization of starch granules and new insights into the mechanism of starch gelatinization. More recently, he has developed new research interests on how processing influences the in vitro starch digestibility and in vivo glycemic response of potatoes. My research interests mainly focus on:

  • The structure-function relations of starch granules and starch-lipid complexes
  • Mechanisms underlying thermal transitions of starch granules
  • The effect of gelatinization degree on in vitro starch digestibility and in vivo glycemic response
  • Physical, chemical and enzymatic modification of starch granules
  • Application of starch and other carbohydrates in food and biomaterials

Background

Shujun Wang has received a BSc degree from Central South University in 2001 and the MSc and PhD degree from Tianjin University in 2004 and 2006, respectively, China. His MSc and PhD research work was focused on the study of blending modification of thermoplastic starch/polyethylene and structure and functionality of starches from Traditional Chinese Medicine. After receiving his PhD degree, he took up an academic appointment as a lecturer in the School of Pharmaceutical Science and Technology in Tianjin University since July, 2006. He was promoted to associate professor in July, 2008.
Shujun was awarded an extremely prestigious and highly competitive University of Sydney Postdoctoral Research Fellowship and joined the Faculty of Agricultural, Food and Natural Resources on 01 June, 2009 to work with Professor Les Copeland on C-type starch structure-functionality and granule-associated proteins involved in starch biosynthesis. He has published over 60 papers in 13 internationally referred journals and 2 granted Chinese Patents. He was awarded the Best Poster Award and Food & Function Poster Prize at the 61st Australian Cereal Chemistry Conference

Recent publications

  • S J Wang, L Copeland. (2012). Effect of alkaline treatment on starch structure and functionality. Food Chemistry, in press.
  • S J Wang, L Copeland. (2012). Effect of acid hydrolysis on starch structure and functionality: A review. Critical Reviews in Food Science and Nutrition, in press.
  • S J Wang, L Copeland. (2012). New insight into loss of swelling power and pasting profiles of acid-hydrolysed starch granules. Starch-Starke DOI 10.1002/star.201100186.
  • S J Wang, J Blazek, E P Gilbert, L Copeland. (2012). New insights on the mechanism of acid degradation of pea starch. Carbohydrate Polymers 87, 1941-1949.
  • S J Wang, L Copeland. (2012). Nature of thermal transitions of native and acid-hydrolysed pea starch: Does gelatinization really happen? Carbohydrate Polymers 87, 1507-1514.
  • S J Wang, P Sharp, L Copeland. (2011). Structural and functional properties of starches from field peas. Food Chemistry 126, 1546-1552.
  • Y F, Xie, P R Chang, S J Wang, J G Yu, X F Ma. (2011). Preparation and properties of halloysite nanotubes/plasticized Dioscorea opposite Thunb. Starch composites. Carbohydrate Polymers 83, 186-191.
  • J L Yu, S J Wang, F M Jin, L Y Sun, J G Yu. (2009). The Structure of C-type Rhizoma Dioscorea starch granule revealed by acid hydrolysis method. Food Chemistry 113, 585-591.
  • S J Wang, J L Yu, Q H Zhu, J G Yu, F M Jin. (2009). Granular structure and allomorph position in C-type Chinese yam starch granule revealed by SEM, 13C CP/MAS NMR and XRD. Food Hydrocolloids 23, 426-433.
  • S J Wang, J L Yu, W P Chen, H Y Liu. (2008). Characterization and preliminary lipid-lowering evaluation of starch from Chinese yam. Food Chemistry 108, 176-181. (Research highlight in Nature China, reviewed by editor of Nature: Tim Reid. http://www.nature.com/nchina/2007/071114/full/nchina.2007.240.html)

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