目前主持和参与的主要科研项目:

　　1.国家自然科学基金重点项目：含糖食品热加工过程中ɑ-二羰基化合物的产生机理及迁移控制研究（项目编号：31430068）

　　2.国家自然科学基金面上项目：支链淀粉－脂质复合物超分子自组装机制及对淀粉消化性能的影响（项目编号：31371720）

　　3.国家自然科学基金青年基金项目：中低水分含量下小麦淀粉相转变中的分子解组装机制及与淀粉消化性的相关性研究（项目编号：31401651）

　　4.天津市自然科学基金：淀粉回生过程中的自组装机制及对淀粉消化性能的影响（项目编号：13JCYBJC38100）

　　5.天津市青年千人计划启动基金：小麦蛋白的超高压改性及应用研究（项目编号：000050401）

　　已主持完成的主要科研项目:

　　1.澳大利亚悉尼大学博士后研究基金：C-型淀粉颗粒结构和功能关系及支链淀粉－合适配体的相互作用及在芳香化合物保持性的应用

　　2.澳大利亚核科学和工程研究项目：环境和基因型对小麦淀粉颗粒结构的影响

　　3.高等学校博士点基金新教师项目：山药抗性淀粉抗高脂血症作用及机理研究

　　4.国际合作项目（法国罗盖特有限公司）：碱处理对豌豆淀粉结构和功能的影响

　　5.国际合作项目（加拿大农业部）：生物质降解材料制备与性能研究

　　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.

　　科研获奖

　　2014年  天津市第九批“青年千人”计划

　　2013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--- (Best Poster Award and Food & Function Poster Prize in 61st Australian Cereal Chemistry Conference, 2011)

　　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（National Sciences and Engineering Research Council of Canada (NSERC) Visiting Fellowship

　　2008年 中药淀粉的基础研究，天津市“自然科学奖三等奖”

　　可转化成果

　　1.山药抗性淀粉降血脂功能食品

　　2.可生物降解热塑性淀粉材料

　　3.新型中药淀粉的开发和应用

　　4.低血糖指数功能性食品（谷物，马铃薯等）的开发

　　授权专利

　　1. 山药淀粉的制备方法及其应用

　　2. 从贝母中同时分离提取总生物碱和淀粉的方法

　　1.招收博士研究生

　　（1）粮食、油脂及植物蛋白工程

　　（2）食品营养与安全

　　2.招收硕士研究生

　　（1）食品化学：淀粉及淀粉－脂质复合物的结构、功能和消化性，变性淀粉的开发和应用

　　（2）食品营养：食品加工和储藏对淀粉和蛋白质结构和营养影响的分子机制

　　（3）食品安全：食品加工对淀粉类食品中有害物质产生的影响机制及控制技术