吴春森  博士、讲师

联系方式

地址：扬州市华扬西路196号扬州大学旅游烹饪学院

邮编: 225127

电话：18262299280

E-mail：wuchunsen@yzu.edu.cn;wuchunsen@126.com

个人简要经历与学历

2004.09-2008.06   淮海工学院  食品科学与工程 学士

2008.09-2011.06   西北农林科技大学,食品科学 硕士

2011.09-2017.06   江南大学,食品科学 博士

2017.08-          扬州大学旅游烹饪食品科学与工程学院 讲师

2018.01-          扬州大学农学院博士后流动站 博士后

主要研究方向

1.淀粉酶法改性及功能性淀粉制备

2.大米及其制品深加工

3.植物源功能性成分评价

主要讲授课程

1.食品工程原理   

2.食品机械与设备

科研项目

1. 主持：扬州大学高层次人才科研启动基金项目“麦芽三糖生成酶调控淀粉有序化重结晶的机理研究”，在研；

2. 参与：国家自然科学基金青年基金项目“4，6-α-葡萄糖基转移酶作用淀粉合成高α1-6糖苷键产物的机制研究”（31701644，2018-2020），在研；

3. 参与：国家自然科学基金青年基金项目“直链淀粉链长对支链淀粉回生的影响机制”， （31301505，2014-2016），已结题。

发表论文

[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.