Name: WANG Zeng-Xing

Gender: Male

Degree: Ph D

Title: Researcher

Organization: China Grain Products Research & Development Institute

Education Experience:

1. National Taiwan University 1989~1995 PhD

2. Institution of Biomedical Sciences, Academia Sinica 1996~1997 PostD

3. University of Massachusetts Medical School, USA1997~1999 PostD

Work Experience:

1. Taiwan Tobacco & Liquor Corporation 1999~2008

2. China Grain Products Research & Development Institute 2009~present

Rewards:

Research Area:

1.      Production of Low cholesterol and high lecithin egg yolk oil and its powder

2.      Production of xylooligosaccharide

3.      The stability of Docosahexaenoic acid in bread baking with incorporating intact microalgal cells

4.      Process for increasing the amount of resistant starch in boiled rice

5.      Alkaline Treatment for Rice bran stabilization

Publication:

Tseng-Hsing Wang and Shin Lu（2013） Production of xylooligosaccharide from wheat bran by microwave assisted enzymatic hydrolysis. Food Chemistry, Volume 138, Issues 2–3, 15 May–1 June 2013, Pages 1531-1535 (SCI)