Chunsen Wu

Doctor (Jiangnan University, Food Science)

Email: wuchunsen@yzu.edu.cn

Personal experience

1. University lecturer: Yangzhou University, Food Science and technology, 2017;

2. Postdoctor: Yangzhou University, Crop science, 2017;

3. Doctor of Engineering: Jiangnan University, Food Science, 2017;

4. Master of Engineering: Northwest Agriculture & Forestry University, 2011.

Research papers

[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] 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.

[9] Gao Qinghan, Wu Chunsen, Wang Min*, Xu Bianna, Du Lijuan. Effect of Drying of Jujubes (Ziziphus jujuba Mill.) on the Contents of Sugars, Organic Acids, α-Tocopherol, β-Carotene, and Phenolic Compounds. Journal of Agricultural and Food Chemistry, 2012, 60(38), 9642-9648.

[10] 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. (SCI)