吳春森，博士，揚州大學旅遊烹飪學院講師。
基本介紹
- 中文名：吳春森
- 畢業院校：江南大學
- 學位/學歷：博士
- 職業：教師
- 專業方向：食品科學
人物經歷,研究方向,講授課程,科研項目,發表論文,
人物經歷
2004.09-2008.06 淮海工學院 食品科學與工程 學士
2008.09-2011.06 西北農林科技大學,食品科學 碩士
2011.09-2017.06 江南大學,食品科學 博士
2017.08- 揚州大學旅遊烹飪食品科學與工程學院 講師
研究方向
1.澱粉酶法改性及功能性澱粉製備
2.大米及其製品深加工
3.植物源功能性成分評價
講授課程
1.食品工程原理
2.食品機械與設備
科研項目
1. 主持：揚州大學高層次人才科研啟動基金項目“麥芽三糖生成酶調控澱粉有序化重結晶的機理研究”，在研；
2. 參與：國家自然科學基金青年基金項目“4，6-α-葡萄糖基轉移酶作用澱粉合成高α1-6糖苷鍵產物的機制研究”（31701644，2018-2020），在研；
3. 參與：國家自然科學基金青年基金項目“直鏈澱粉鏈長對支鏈澱粉回生的影響機制”， （31301505，2014-2016），已結題。
發表論文
[1]Wu Chunsen, Zhou Xing, Tian Yaoqi, Xu Xueming, Jin Zhengyu*. Hydrolytic mechanism of α-maltotriohydrolase on waxy maize starch and retrogradation properties of the hydrolysates [J]. Food Hydrocolloids, 2017, 66:136-143.
[2]Wu Chunsen, Zhou Xing, Wei Benxi, Tian Yaoqi, Xu Xueming, Jin Zhengyu*. Effects of α-maltotriohydrolase hydrolysis prior to debranching on the structure and digestibility of normal maize starch [J]. Starch-Stärke, 2017,69:1-8.
[3]Wu Chunsen, Zhou Xing, Wei Benxi, Li Hongyan, Tian Yaoqi, Xu Xueming, Ali Barkat, Jin Zhengyu*. Molecular characterization and in vitro digestibility of normal maize starch hydrolyzed by maltotriohydrolase [J]. International Journal of Biological Macromolecules, 2015,74, 283-288.
[4]Wu Chunsen, Zhou Xing, Li Hongyan, Xu Yan, Tian Yaoqi, Xu Xueming, Jin Zhengyu*.Characterization and mechanism of action of Microbacterium imperiale glucan 1,4-α-maltotriohydrolase. Carbohydrate Research [J], 2014, 384, 46-50.
[5]Wu Chunsen, Gao Qinghan, Roger Keith Kjelgren, Guo Xudan, Wang Min*.Yields, phenolic profiles and antioxidant activities of Ziziphus jujube Mill. in response to different fertilization treatments. Molecules [J], 2013, 18, 12029-12040.
[6]Wu Chunsen, Gao Qinghan, Roger Keith Kjelgren, Guo Xudan, Wang Min*.Effect of ripening stage on physicochemical properties and antioxidant profiles of a promising table fruit ‘pear-jujube’ (Zizyphus jujuba Mill.). Scientia Horticulturae [J], 2012, 148, 177-184.
[7]Zhang Bao, Wu Chunsen, Li Hongyan, Hu Xiuting, Jin Zhengyu*,Tian Yaoqi,Xu Xueming. Long-term annealing of C-type kudzu starch: Effect on crystalline type and other physicochemical properties. Starch-Stärke [J], 2015, 67, 577-584.
[8]Wei Benxi, Hu Xiuting, Li Hongyan, Wu Chunsen, Xu Xueming, Jin Zhengyu*,Tian Yaoqi*. Effect of pHs on dispersity of maize starch nanocrystals in aqueous medium [J]. Food Hydrocolloids, 2014, 36(5): 369-373.
[9]Xu Yan, Zhou Xing, Bai Yuxiang, Wang Jinpeng, Wu Chunsen, Xu Xueming, Jin Zhengyu*. Cycloamylose production from amylomaize by isoamylase and Thermus aquaticus 4-α-glucanotransferase [J]. Carbohydrate Polymers, 2014, 102: 66-73.
[10]Li Hongyan, Jiao Aiquan, Wei Benxi, Wang Yong, Wu Chunsen, Jin Zhengyu*, Tian Yaoqi*. Porous starch extracted from Chinese rice wine vinasse: Characterization and adsorption properties [J]. International Journal of Biological Macromolecules, 2013, 61(2): 156-159.
[11]Gao Qinghan, Wu Chunsen, Wang Min*. The Jujube (Ziziphus Jujuba Mill.) Fruit: A Review of Current Knowledge of Fruit Composition and Health Benefits. Journal of Agricultural and Food Chemistry, 2013, 61(14), 3351-3364.
[12]Gao Qinghan, Wu Chunsen, Wang Min*, Xu Bianna, Du Lijuan. The Jujube (Ziziphus Jujuba Mill.) Fruit: A Review of Current Knowledge of Fruit Composition and Health Benefits. Journal of Agricultural and Food Chemistry, 2012, 60(38), 9642-9648.
[13]Guo Xudan, Wu Chunsen, Ma Yujie, Parry John, Xu Yuanyuan, Liu Hang, Wang Min*. Comparison of milling fractions of tartary buckwheat for their phenolics and antioxidant properties. Food Research International, 2012, 49(1), 53-59.
