个人简历
个人简历教育经历：2004.3-2005.3，美国ClemsonUniversity,访问学者2000.9-2003.7，江南大学，博士，食品科学与工程1997.9-2000.4，河南工业大学，硕士，食品科学与工程1993.9-1997.7，河南工业大学，学士，粮食工程工作经历：2007.1－至今北京工商大学食品学院2003.7－2006.12江南大学食品学院主讲课程本科课程：《生物化学》、《食品科学原理》硕士研究生课程：《高级碳水化合物化学》博士研究生课程：《碳水化合物研究进展》
近期论文
Gong,L.X.,Cao,W.Y.,Chi,H.L.,*Wang,J.,Zhang,H.J.,Liu,J.,Sun,B.G.Wholecerealgrainsandpotentialhealtheffects:Involvementofthegutmicrobiota.FoodResearchInternational,2018,103:84-102.（ESI高被引论文）Li,H.Y.,Yang,J.Y.,Gao,M.Y.,*Wang,J.,Sun,B.G.Washingricebeforecookinghasnolargeeffectonthetextureofcookedrice.FoodChemistry,2019,271:388-392.Liu,J.,Hao,Y.M.,Wang,Z.Y.,Ni,F.,Wang,Y.,Gong,L.X.,Sun,B.G.,*Wang,J.Identification,Quantification,andAnti-inflammatoryActivityof5-n-Alkylresorcinolsfrom21DifferentWheatVarieties.JournalofAgriculturalandFoodChemistry,2018,66:9241-9247.Zhang,H.J.,Cao,X.R.,Yin,M.,*Wang,J.SolubledietaryfiberfromQingKe(highlandbarley)brewersspentgraincouldaltertheintestinalcholesteroleffluxinCaco-2cells.JournalofFunctionalFoods,2018,47:100-106.*Li,H.Y.,Wen,Y.Y.,*Wang,J.,Sun,B.G.Themolecularstructuresofleachedstarchduringricecookingarecontrolledbythermodynamiceffects,ratherthankineticeffects.FoodHydrocolloids,2017,73:295-299.*Wang,J.,Sun,B.G.,Cao,Y.P.,Wang,C.T.InvitrofermentationofxylooligosaccharidesfromwheatbraninsolubledietaryfiberbyBifidobacteria.CarbohydratePolymers,2010,82(2):419-423.(SCI,IDSNo:634IP)(ISSN:0144-8617)*Wang,J.,*Cao,Y.P.,Sun,B.G.,Wang,C.T.,MoY.J.Effectofultrasoundontheactivityofalliinasefromfreshgarlic.UltrasonicsSonochemistry,2011,18(2):534-540.*Wang,J.,*Cao,Y.P.,Sun,B.G.,Wang,C.T.Physicochemicalandreleasecharacterisationofgarlicoil-β-cyclodextrininclusioncomplexes.FoodChemistry,2011,127(4):1680-1685.（被引次数：131次）*Wang,J.,*Cao,Y.P.,Sun,B.G.,Wang,C.T.Characterisationofinclusioncomplexoftrans-ferulicacidandhydroxypropyl-β-cyclodextrin.FoodChemistry,2011,124(3):1069-1075.（被引次数：96次）*Wang,J.,Sun,B.G.,Cao,Y.P.,Tian,Y.,Li,X.H.Optimisationofultrasound-assistedextractionofphenoliccompoundsfromwheatbran.FoodChemistry,2008,106(2):804-810.(被引次数：312次)
