姓名：晁琛
性别：男
学历：博士研究生
职称：副教授
工作单位：天津科技大学
教育情况：
2019.09-2021.03 澳大利亚昆士兰大学，联合培养博士
2016.09-2021.06 天津科技大学食品科学与工程学院，硕博连读
2012.09-2016.06 广西科技大学生物与化学工程学院，本科
工作经历：
2023.07-至今 天津科技大学，食品科学与工程学院，副教授
2021.07-2023.07 天津科技大学，食品科学与工程学院，博士后
所受奖项：
1. Tanner Award，美国食品科学技术学会（IFT）
2. 天津市优秀博士后，天津市人社局
主要研究方向：
1. 食品组分自组装：淀粉与脂质等组分的互作、自组装机制及功能
2. 食品组分互作与营养：淀粉等组分互作对其消化/发酵的调控机理
3. 膳食纤维营养与健康：膳食纤维（包括抗性淀粉）的肠道营养功能
4. 功能性食品开发：低升糖指数与益生特性功能食品的设计与开发
代表性著作：
近5年来，已发表SCI论文20余篇，其中第一作者发表SCI论文9篇（2篇连续3年入选ESI高被引论文），包括Comprehensive Reviews in Food Science & Food Safety、Trends in Food Science & Technology、Journal of Agricultural and Food Chemistry、Carbohydrate Polymers、Food Hydrocolloids等高分子和食品领域知名期刊，参编Elsevier、Springer Nature等出版社英文书籍4部，教育部牵头教材1部，申请国际及国内专利5项，授权国家发明专利2项。
著作及教材编写：
1. Wang S J, Chao C, Huang S, Yu J. Phase transitions of starch and molecular mechanismsin Wang S. (Eds.), Starch structure, functionality and application in foods, pp. 77-120, Springer, Singapore.
2. Wang S J, Zheng M, Chao C, 2019. Interactions Between Starch, Proteins and Lipids and the Formation of Ternary Complexes With Distinct Properties. In: Melton, L., Shahidi, F., Varelis, P. (Eds.), Encyclopedia of Food Chemistry, vol. 2, pp. 487–493. Elsevier, Oxford, UK.
3. Wang S J*, Ren F, Chao C, Liu X. Alterations of polysaccharides, starch gelatinization and retrogradation in Chemical Changes during Processing and Storage of Foods. Implications for Food Quality and Human Health, Delia B. Rodriguez-Amaya (Ed.) Elsevier, 2021, pp 171-214. ISBN: 978-0-12-817380-0
4. Wang S J*, Chao C, Guo Q, Gu C. Protein complexation with macromolecules in Functionality of Plant Proteins: Properties, Assessment, Modification, and Applications, Buddhi Lamsal,B. Pam Ismail, Janitha Wanasundara, Yongfeng Ai (Ed.) Elsevier, 2021,
5. 王书军，晁琛，王绍康，王翠萍，孙蓉。食品加工与精准营养。朱蓓薇（主编），食品精准营养，科学出版社，2022.
代表性学术论文：
1. Shujun Wang*, Chen Chao, Jingjing Cai, Bin Niu, Les Copeland, Shuo Wang. Starch-lipid and starch-lipid-protein complexes: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 2020, 19(3), 1056-1079. (连续3年ESI高被引文章)
2. Chen Chao, Jinglin Yu, Shuo Wang*, Les Copeland, Shujun Wang*. Mechanisms underlying the formation of complexes between maize starch and lipids. Journal of Agricultural and Food Chemistry, 2018, 66, 272-278.
3. Chen Chao, Shiqing Huang, Jinglin Yu, Les Copeland, Shuo Wang, Shujun Wang*. Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing: A dynamic structural basis. Carbohydrate Polymers, 2020, 244, 116464.
4. Chen Chao, Jingjing Cai, Jinglin Yu, Les Copeland, Shujun Wang*. Towards a better understanding of starch-monoglyceride-protein interactions. Journal of Agricultural and Food Chemistry, 2018, 66, 13253-13259. (Cover story)
5. Yi Liu1, Chen Chao1, Jinglin Yu, Shuo Wang, Shujun Wang* Les Copeland. New insights into starch gelatinization by high pressure: Comparison with heat-gelatinization. Food Chemistry, 2020, 318, 126493.
6. Weikai Chen1, Chen Chao1, Jinglin Yu, Les Copeland, Shuo Wang, Shujun Wang*. Effect of protein-fatty acid interactions on the formation of starch-lipid-protein complexes. Food Chemistry, 2021, 364, 130390.
7. Xia Liu1, Shiqing Huang1, Chen Chao1, J Yu, L Copeland, S J Wang*. Changes of starch during thermal processing of foods: Current status and future directions. Trends in Food Science & Technology, 2022, 119, 320-337. (ESI高被引文章)
8. Shujun Wang*, Chao Chao, Fengjuan Xiang, Xiu Zhang, Shuo Wang*, Les Copeland. New insights into gelatinization mechanisms of cereal endosperm starches. Scientific Reports, 2018, 8, 3011.
授权专利：
1. 王书军、晁琛、黄世清。一种快速检测加工过程中淀粉-脂质复合物含量的方法，专利号：ZL 2019 10677695.X
2. 王书军、王晋伟、任菲、晁琛。一种改性淀粉-脂质二元复合物的高效制备方法。专利号：ZL 2022 22170698.8
