姓名：韦存虚

性别：男

学历：博士

职称：教授

工作单位：扬州大学

教育情况：

2002．7华中农业大学细胞生物学博士毕业

工作经历：

2007.7—至今  扬州大学

2006.10-2007.9  德国海德堡大学进修访问

所受奖项：

江苏省青蓝工程“优秀青年骨干教师”

扬州大学新世纪人才工程“中青年学术带头人”

主要研究方向：

植物淀粉结构与功能

禾谷类胚乳发育和淀粉功能特性

代表性著作：

[1] Wei C X, Qin F L, Zhu L J, Zhou W D, Chen Y F, Wang Y P, Gu M H, Liu Q Q. Microstructure and ultrastructure of high-amylose rice resistant starch granules modified by antisense RNA inhibition of starch branching enzyme. Journal of Agricultural and Food Chemistry, 2010, 58(2): 1224-1232.

[2] Wei C X, Xu B, Qin F L, Yu H G, Chen C, Meng X L, Zhu L J, Wang Y P, Gu M H, Liu Q Q. C-type starch from high-amylose rice resistant starch granules modified by antisense RNA inhibition of starch branching enzyme. Journal of Agricultral and Food Chemistry, 2010, 58(12): 7383-7388.

[3] Wei C X, Zhang J, Chen Y F, Zhou W D, Xu B, Wang Y P, Chen J M. Physicochemical properties and development of wheat large and small starch granules during endosperm development. Acta Physiologiae Plantarum, 2010, 32(5): 905-916.

[4] Wei C X, Qin F L, Zhou W D, Chen Y F, Xu B, Wang Y P, Gu M H, Liu Q Q. Formation of semi-compound C-type starch granule in high-amylose rice developed by antisense RNA inhibition of starch branching enzyme. Journal of Agricultral and Food Chemistry, 2010, 58(20): 11097-11104.

[5] Wei C X, Qin F L, Zhou W D, Yu H G, Xu B, Chen C, Zhu L J, Wang Y P, Gu M H, Liu Q Q. Granule structure and distribution of allomorphs in C-type high-amylose rice starch granule modified by antisense RNA inhibition of starch branching enzyme. Journal of Agricultral and Food Chemistry, 2010, 58(22): 11946-11954.

[6] Wei C X, Xie P S, Chen Y F, Yu H G, Su Y J, Gu M H, Yan C J. Anatomical and chemical characteristics of culm of rice brittle mutant bc7(t). Functional Plant Biology, 2011, 38(3): 227-235.

[7] Wei C X, Qin F L, Zhou W D, Xu B, Chen C, Chen Y F, Wang Y P, Gu M H, Liu Q Q. Comparison of the crystalline properties and structural changes of starches from high-amylose transgenic rice and its wild type during heating. Food Chemistry, 2011, 128(3): 645-652.

[8] Qin F L, Man J M, Xu B, Hu M Z, Gu M H, Liu Q Q, Wei C X*. Structural properties of hydrolyzed high-amylose rice starch by α-amylase from Bacillus licheniformis. Journal of Agricultural and Food Chemistry, 2011, 59(23): 12667-12673.

[9] Qin F L, Man J M, Cai C H, Xu B, Gu M H, Zhu L J, Shi Y C, Liu Q Q, Wei C X*. Physicochemical properties of high-amylose rice starches during kernel development. Carbohydrate Polymers, 2012, 88 (2): 690-698.

[10] Man J M, Cai J W, Cai C H, Xu B, Huai H Y, Wei C X*. Comparison of physicochemical properties of starches from seed and rhizome of lotus. Carbohydrate Polymers, 2012, 88 (2): 676-683.

[11] Man J M, Cai J W, Cai C H, Huai H Y, Wei C X*. Physicochemical properties of rhizome starch from a traditional Chinese medicinal plant of Anemone altaica. Carbohydrate Polymers, 2012, 89(2): 571-577.

[12] Man J M, Qin F L, Zhu L J, Shi Y C, Gu M H, Liu Q Q, Wei C X*. Ordered structure and thermal property of acid-modified high-amylose rice starch. Food Chemistry, 2012, 134(4): 2242-2248.

[13] Man J M, Yang Y, Zhang C Q, Zhou X H, Dong Y, Zhang F M, Liu Q Q, Wei C X*. Structural changes of high-amylose rice starch residues following in vitro and in vivo Digestion. Journal of Agricultural and Food Chemistry, 2012, 60(36): 9332-9341.

[14] Cai C H, Wei C X*. In situ observation of crystallinity disruption patterns during starch gelatinization. Carbohydrate Polymers, 2013, 92(1): 469-478.

[15] Man J M, Yang Y, Zhang C Q, Zhang F M, Wang Y P, Gu M H, Liu Q Q, Wei C X*. Morphology and structural characterization of high-amylose rice starch residues hydrolyzed by porcine pancreatic α-amylase. Food Hydrocolloids, 2013, 31(2): 195-203.

[16] Man J M, Yang Y, Huang J, Zhang C Q, Zhang F M, Wang Y P, Gu M H, Liu Q Q, Wei C X*. Morphology and structural properties of high-amylose rice starch residues hydrolyzed by amyloglucosidase. Food Chemistry, 2013, 138(4): 2089-2098.

[17] Cai C H, Cai J W, Man J M, Yang Y, Wang Z F, Wei C X*. Allomorph distribution and granule structure of lotus rhizome C-type starch during gelatinization. Food Chemistry, 2014, 142: 408-415.

[18] Cai J W, Yang Y, Man J M, Huang J, Wang Z F, Zhang C Q, Gu M H, Liu Q Q, Wei C X*. Structural and functional properties of alkali-treated high-amylose rice starch. Food Chemistry, 2014, 145: 245-253.