Yifulou Building, College of Food Engineering & Biotechnology, Tianjin University of Science and Technology, TEDA, Tianjin, 300457, China
Dr. Zhiwei Wang is an Associate Professor of the college of Food Engineering and Biotechnology, Tianjin University of Science and Technology. Dr. Wang completed Bachelor and Ph.D Degrees from University of Science and Technology of China at 2001 and 2006. On the completion of his Ph.D, Dr. Wang worked as a lecture fellow at Tianjin University of Science and Technology. He published about 30 scientific papers, most of them were indexed by SCI or EI.
Previously, Dr. Wang were doing theoretical study of non-equilibrium statistical dynamics in complex chemical systems. Recent topics mainly include development of multi-scale modeling as well as path-sampling methods, effects of fluctuation in small chemical systems, nucleation and self-assembly kinetics in active soft matter systems, reaction-diffusion processes in dense fluids and confined geometry, and stochastic thermodynamics.
The control of starch digestion behaviours is a key approach for regulating food energy. With the background of cereal chemistry, Dr. Wang has been conducting research that aims to an understanding the fined structure of starches since joining the group of grain and oil. Recognizing the complexity and heterogeneity of starches from different botanical resources, the influence of fine structure on starch gelatinization and retrogradation was extensively studied. Furthermore, the understanding of starch digestion properties on a molecular level (both in vivo and in vitro models) is being substantially investigated, and the changes in starch molecular fractions were analyzed for identifying the differential digestion kinetics of each molecular fraction of various starches. The changes in the other properties of the starches during digestion (eg. morphology, crystallinity, branching structure) are being used for predicting starch functionality in a number of research projects.
 Zhiwei Wang, Tianqi Liao, Zhongkai Zhou, Yuyang Wang, Yongjia Diao, Padraig Strappe, Paul Prenzler, Jamie Ayton, Chris Blanchard. Construction of local gene network for revealing different liver function of rats fed deep-fried oil with or without resistant starch, Toxicology Letters, 258(6): 168-174, 2016.
 Zhiwei Wang, Yinghui Zhang, Runge Shi, Zhongkai Zhou, Fang Wang, Padraig Strappe. A novel gene network analysis in liver tissues of diabetic rats in response to resistant starch treatment, SpringerPlus, 4:110, 2015.
 Zhiwei Wang, Xiaoli Yuan, Zhongkai Zhou. A New Method for Extracting Chenopodium Quinoa Starch, International Conference on Food Science and Engineering (ICFSE 2016), F3124, 2016.
 Zhiwei Wang, Yinghui Zhang, Desheng Wang, Yuling Chu, Zhongkai Zhou. Energy Saving Effect of a New Intensive Technology on the Production of Stuffed Steaming Pasta, Journal of Tianjin University of Science & Technology, 31(1): 13-16, 2016.
 Yongjia Diao, Xu Si, Wenting Shang, Zhongkai Zhou, Zhiwei Wang, Paiyun Zheng, Padraig Strappe, Chris Blanchard. Effect of interactions between starch and chitosan on waxy maize starch physicochemical and digestion properties[J]. Cyta Journal of Food, 2017, 15(3): 327-335.
 Zhongkai Zhou, Paiyun Zheng, Zhiwei Wang, Rui Yang, Yuling Chu. Enhanced thermal and antibacterial properties of cross-linked waxy maize starch granules by chitosan via dry heat treatment. International Journal of Food Science and Technology. 50(4): 899-905, 2015.
 Zhongkai Zhou, Yan Zhang, Xiaoshan Chen, Min Zhang, Zhiwei Wang. Multi-scale structural and digestion properties of wheat starches with different amylose contents, International Journal of Food Science and Technology, 49(12):2619-2627, 2014.
 Zhiwei Wang, Qingdai Liu, Zetian Hua. Study on the sensitivity of two-line hybrid rices self-fruitful rates on temperature changes: a numerical study, Lecture Notes in Electrical Engineering, 251(3), 1771, 2014.