Yifulou Building, College of Food Engineering & Biotechnology, Tianjin University of Science and Technology, TEDA, Tianjin, 300457, China
Dr. Chunling Wang is a Professor of the college of Food Engineering and Biotechnology, Tianjin University of Science and Technology. Prof. Wang completed Bachelor and Master Degrees from Dalian University of Technology at 2000 and 2003 and joined Tianjin University of Science and Technology for the following 15 years as lecture，associate professor and professor respectively. Dr. Wang received her doctoral degree from Nankai University at 2009. She published over 60 scientific papers.
Prof. Chunling Wang, as one of the outstanding young teachers in Tianjin, She has engaged in science research and teaching about food nutrition. Her research fields involve in isolation and purification, structural analysis, function evaluation and mechanism of nutritional function factor. Prof. Wang is principal investigator of National Science-technology Support Plan Project, 863 Program Project, National Natural Science Fund Project and Provincial Project. She has participated in revising 2 national standards. Furthermore, she has been authorized 3 national invention patents as the first inventor and has received 3 provincial scientific research rewards. Wang has also participated in editing textbooks, such as "Food safety and health" (Science Press), and "The food toxicology" (China Light Industry Press). Meanwhile, Prof. Wang acts as Vice President of Tianjin Condiment Association.
 Zhang YY， Han LR， Qi WT， Cheng D， Ma XL， Hou LH， Cao XH，Wang CL*. Eicosapentaenoic acid (EPA) induced apoptosis in HepG2 cells through ROS-Ca2+-JNK mitochondrial pathways [J]. Biochemical and Biophysical Research Communications, 2015, 4: 926-932.
 C.L. Wang*, T.B. Ng b, X.H. Cao, Y. Jiang, Z.K. Liu, T.Y. Wend, F. Liu. CLP induces apoptosis in K562 cells through Ca2+ regulating ERK activation [J]. Cancer letters, 2009, 276(2): 221-227.
 Guozhong Zhao, Lihua Hou, Yunping Yao, Chunling Wang*, Xiaohong Cao*. Comparative proteome analysis of Aspergillus oryzae 3.042 and A. oryzae 100-8 strains: Towards the production of different soy sauce flavors [J]. Journal of proteomics, 2012, 75(13): 3914-3924.
 Xiaolei Ma, Fuchuan Zhou, Yuanyuan Chen, Yuanyuan Zhang, Lihua Hou, Xiaohong Cao, Chunling Wang*. A polysaccharide from Grifola frondosa relieves insulin resistance of HepG2 cell by Akt-GSK-3 pathway [J]. Glycoconjugate Journal, 2014, 31: 355-363.
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