WU JINHONG

 

      Assistant Professor

      Department of Food Science and Engineering

      Research Interests:  Functional Food and Food Processing

      Email: wujinhong@sjtu.edu.cn

      Address: Room 2-219,School of Agriculture & Biology

 

 

 

 

Education:

2004-2008  Ph. D. in Food Science, JiangNan University, China

2001-2004  M.S. in Biochemistry and Molecular Biology, FuZhou University, China

1997-2001  B.S. in Biological and Food Engineering, FuZhou University, China

 

 

Main achievements:

Dr. Wu is a young and productive researcher in the area of Functional Food and Food Processing in China. She has conducted many basic and applied researches on bioactive peptides on the development of functional food. In recent years, she had a deep involvement of the new product forms of stabilization functional food, including potato staple food, solid state beverage, microcapsule product, microemulsion product, and so on. As a researcher in Fruit and Vegetable Processing, she also contributed a lot on development of healthy fruit and vegetable products and staple food.

 

Dr. Wu has published one book, more than 60 peer-reviewed articles, over 40 of which are in international journals, and applied for 6 Chinese patents. She has been selected and supported by “Jin Long Yu” prize of excellent young teachers in 2015, Farmers Source Award (Class C) for excellent young university teachers in 2012, Outstanding Teacher Award in 2010，and the Star Morning Award Program for young scholars in 2018 and 2009.

 

 

RESEARCH Grants:

1. PI, 2015-2018, Construction of food-grade lactococcus lactis with recombinant antifreeze peptides and study of its activity and mechanism of the resistance to freeze-drying stress, National Natural Science Foundation of China, 910 k RMB (Grant No.31471623).

2. PI, 2016-2020, Study on the fingerprint of characteristic carbohydrate components, quality-function prediction model and the control system of Carbohydrate foods, Special National Key Research and Development Plan of China, 3500 k RMB (Grant No.2016YFD0400206).

3. PI, 2011-2013, Study on the structure characteristics and the mechanism of antifreeze ability of sericin peptides by ice extraction, National Natural Science Foundation of China, 210 k RMB (Grant No.31000814).

4. PI, 2010-2011, Development of a nutrition granular product made from purple perilla, Enterprise cooperation project: 240 k RMB.

5. PI, 2010-2011, Detection and analysis of nutrients content of a new soy product, Enterprise cooperation project: 25 k RMB.

6. PI, 2009-2011, Study of preparation of the soy isoflavone-β-cyclodextrin inclusion complex and its anti-breast cancer activity, Start Fund for Young Teachers of Shanghai Jiao Tong University, 50 k RMB.

7. Co-PI, 2012-2013, Deep processing of Angelica Keiskei --Food and medicine used along, and study its anti-diabetic effects, Cross-project between Medical Engineering and Agriculture financial supported by Shanghai Jiao Tong University, 50 k RMB.

 

 

Publications:

[1] Xu Chen^#, Jinhong Wu^#, Ling Li, and Shaoyun Wang*.Cryoprotective activity and action mechanism of antifreeze peptides obtained from tilapia scales on streptococcus thermophilus during cold stress. Journal of Agricultural and Food Chemistry, 2019, DOI: 10.1021/acs.jafc.8b06514.

[2] Quan Jin, Fan Xie, Jing Luo, Xinyang Huang, Jing Wen, Wenwei Zhang, Jinhong Wu*, Jiajuan He, and Zhengwu Wang. Investigation of Functional and Structural Properties of Insoluble Dietary Fiber From Sichuan Natural Fermented Pickles With Different Salting Treatments. Starch – Stärke, 2018, DOI: 10.1002/star.201800047. (IF 2.173)

[3] Jinhong Wu, Xixi Cai, Mengru Tang and ShaoyunWang*, Novel calcium-chelating peptides from octopus scraps and their corresponding calcium bioavailability. Journal of the Science of Food and Agriculture, 2018, DOI 10.1002/jsfa.9212. (IF 2.379)

[4] Li Zhang, Quan Jin, Jing Luo, Jinhong Wu*, Shaoyun Wang, Zhengwu Wang, Shengxiang Gong, Wei Zhang, and Xiaohong Lan. Intracellular Expression of Antifreeze Peptides in Food Grade Lactococcus lactis and Evaluation of Their Cryoprotective Activity. Journal of Food Science, 2018, 83(5):1311-1320. (IF 2.018 )

[5] Fan Xie#, Shaoyun Wang#, Li Zhang, Jinhong Wu*, Zhengwu Wang. Investigating inhibitory activity of  novel synthetic sericin peptide on 𝜶- D -glucosidase: kinetics and interaction mechanism study using a docking simulation. Journal of the Science of Food and Agriculture, 2018, 98, 1502–1510. ( IF 2.379)

[6] Yuwen Fang, Shaoyun Wang, Jinhong Wu*, Li Zhang, Zhengwu Wang, Li Gan, Jiajun He, Haiming Shi and Jingli Hou (2017), The kinetics and mechanism of α-glucosidase inhibition by F5-SP, a novel compound derived from sericin peptides. Food and Function, 8, 323-332. (IF 3.247)

[7] Ling Li, Jin-Hong Wu* , Li Zhang, Xu Chen, Yan Wu, Jian-hua Liu, Xue-qing Geng, Zheng-Wu Wang, Shao-Yun Wang *(2017), Investigation of the physiochemical properties, cryoprotective activity and possible action mechanisms of sericin peptides derived from membrane separation. LWT - Food Science and Technology, 77, 532-541. (IF 3.129)

[8] Xu Chen^#, Jin‑hong Wu^#, Ling Li, Shao‑yun Wang. The cryoprotective effects of antifreeze peptides from pigskincollagen on texture properties and water mobility of frozen dough subjected to freeze–thaw cycles. European Food Research and Technology, 2017, 243(7): 1149-1156.( IF 1.919)

[9] Xiaohong Lan, Jingjing Sun, Ying Yang, Mengjie Chen, Jianhua Liu, Jinhong Wu∗, and Zhengwu Wang∗. Preparation and Oxidation Stability Evaluation of Tea Polyphenols-Loaded Inverse Micro-Emulsion. Journal of food science, 2017, 82(5):1247-1253. (IF 2.711)

[10] Jinhong Wu, Jun Wang, Shaoyun Wang*, Pingfan Rao, Lunatin, a novel lectin with antifungal and antiproliferative bioactivities from Phaseolus lunatus billb, International Journal of Biological Macromolecules, 2016, 89: 717–724. (IF 3.909)

[11] Jinhong Wu, Yuzhi Rong, Zhengwu Wang, Yanfu Zhou, Shaoyun Wang^*, Bo Zhao. Isolation and characterisation of sericin antifreeze peptides and molecular dynamics modelling of their ice-binding interaction. Food chemistry, 2015, 174, 621-629.( IF4.946)

[12] Shaoyun Wang, Jun Zhao, Lin Chen, Yanfu Zhou, Jinhong Wu*, Preparation, isolation and hypothermia protection activity of antifreeze peptides from shark skin collagen, LWT - Food Science and Technology, 2014, 55(1), 210-217.  (IF 3.129)

[13] Jinhong Wu, Yanfu Zhou , Shaoyun Wang ,Zhengwu Wang , Yan Wu,, Xiaoqing Guo Laboratory-scale extraction and characterization of ice-binding sericin peptides. European Food Research and Technology, 2013, 236(4), 637-646. (IF1.919)

[14] Wang Shaoyun*, Huang Qimin, Chen Mengshi, Lin Yueping, Rao Pingfan, Wu Yan, Wu Jinhong*, Preparation and evaluation of a sustained-release buckwheat noodle, Journal of the Science of Food and Agriculture, 2016，96(8), 2660-2667. ( IF2.379)

[15] Xing Liu, Jinhong Wu*, Yanling Gao Yan Wu, Lifang Qian, Zhengwu Wang. Characterization of Structure and Cellular Immunity Bioactivity of Milk-Derived Galactooligosacchrides Prepared by Lactobacillus delbrueckii subsp. bulgaricus Fermentation. Journal of Agricultural Science and Technology, 2015, 17(6), 1481-1494. (IF0.890)

[16] XU ZhiBin^#, Wu JinHong^#, ZHA XiLiang∗. Up-regulation of prohibitin 1 is involved in the proliferation and migration of liver cancer cells. Science China Life Sciences, 2011, 154(2): 1-7. (IF 2.781) .

[17] Yan Wu, Lianzhong Ai*, Jinhong Wu, Steve W. Cui, Structural analysis of a pectic polysaccharide from boat-fruited sterculia seeds, International Journal of Biological Macromolecules, 2013, 56 ,76– 82. (IF3.138)

[18] Xiaohong Lan , Shichao Xie, Jinhong Wu, Fan Xie, Xing Liu, Zhengwu Wang*, Thermal and enzymatic degradation induced ultrastructure changes in canna starch: Further insights into short-range and long-range structural orders. Food Hydrocolloids, 2016，58, 335-342. (IF3.858)

[19] Lan, X., Liu, X., Yang, Y., Wu, J., & Wang, Z.*. The effect of lamellar structure ordering on the retrogradation properties of canna starch subjected to thermal and enzymatic degradation. Food Hydrocolloids, 2017, 69,185-192. (IF=4.747)

[20] Lan, X., Wu, J., Xie, F., & Wang, Z.*. The effect of temperature on the physicochemical properties and lamellar structure of canna starch subjected to enzymatic degradation. RSC Advances, 2016, 84(6), 81191-81197. (IF=3.108).

[21] Lan, X., Zhang, J., Wu, J., Xie, F., & Wang, Z.*. Application of two-phase lamellar model to study the ultrastructure of annealed canna starch: a comparison with linear correlation function. International Journal of Biological Macromolecules, 2016, 93, 1210-1216 (IF=3.671)

[22] Wenlong Wang, Mengshi Chena, Jinhong Wu, Shaoyun Wang*，Hypothermia protection effect of antifreeze peptides from pigskin collagen on freeze-dried Streptococcus thermophiles and its possible action mechanism, LWT - Food Science and Technology, 2015, 63, 878-885. ( IF2.711)

[23] Rui Guo, Nannan Cao, Yan Wu*, Jinhong Wu, Optimized extraction and molecular characterization of polysaccharides from Sophora alopecuroides L. seed, International Journal of Biological Macromolecules, 2016, 82, 231-242. (IF 3.138)

[24] Fan Xie, Yuqiang Wang, Jinhong Wu, and Zhengwu Wang *, Isoluble dietary fibers from Angelica Keiskei by-product and their functional and morphological properties: Functional and morphological properties of insoluble dietary fibers, Starch-Stärke, 2016, 68, 1–12. (IF 1.677)

[25] Xie, F., Li, M., Lan, X., Zhang, W., Gong, S., Wu, J., & Wang, Z*. (2017). Modification of dietary fibers from purple-fleshed potatoes (Heimeiren) with high hydrostatic pressure and high pressure homogenization processing: A comparative study. Innovative Food Science & Emerging Technologies. 42, 157-164.  (IF:2.573)

[26] Xie, F., Gong, S., Zhang, W., Wu, J., & Wang, Z*. (2017). Potential of lignin from Canna edulis ker residue in the inhibition of α-d-glucosidase: Kinetics and interaction mechanism merging with docking simulation. International Journal of Biological Macromolecules, 95, 592-602. (IF: 3.671)

[27] Xie, F., Wang, Y., Wu, J., & Wang, Z*. (2016). Functional properties and morphological characters of soluble dietary fibers in different edible parts of Angelica keiskei. Journal of Food Science, 81(9), 1-10. (IF: 1.815)

[28] Xie, F., Wang, Y., Zhou, Y., Wu, J., & Wang, Z*. (2017). Effect of lactic acid bacteria on microbial safety of angelica keiskei juice. Journal of Food Safety, 37(3), 1-9. （IF:0.948）

[29] Liu, X., Wu, JH., Xu, DZ., Yang, YJ., & Wang, ZW*. The Impact of Heat-moisture Treatment on the Molecular Structure and Physicochemical Properties of Coix Seed Starches. Starch‐Stärke. 2016, 68,662-674. (IF1.677)

[30] Liu, J., Wu, J., Sun, J., Wang, D., & Wang, Z. Investigation of the phase behavior of food-grade microemulsions by mesoscopic simulation. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2015, 487, 75-83. (IF2.752)  

[31] Lan, X., Liu, J., Tang, Y., Wu, J., Xie, F., Liu, X., &Wang, Z*. Structural identification of alkyl glycosides obtained from the conversion of canna starch by immobilized α-amylase from Aspergillus oryzae. Starch‐Stärke, 2016, 68, 1-9. (IF 1.677)

[32] Lan, X., Liu, J., Tang, Y., Wu, J., Xie, F., Liu, X., & Wang, Z.*. Structural identification of alkyl glycosides obtained from the conversion of canna starch by immobilized α-amylase from Aspergillus oryzae. Starch‐Stärke, 2017, 69(3-4), 1600036: 1-9. (IF=1.837)

[33] Lan, X., Xie, S., Xie, F., Liu, X., Wu, J., & Wang, Z*. The effect of thermal and enzymatic degradation on the physicochemical properties and in vitro digestibility of canna starch. Starch‐Stärke, 2015, 67, 1-10.( IF1.677)  

[34] Lan, X., Huang, B., Wu, J., & Wang, Z.*. The Effect of Octenylsuccinylation on Morphological, Rheological and in vitro Digestibility Properties of Canna edulis Ker starch. Starch‐Stärke, 2015, 67 (9-10), 846-853. (IF=1.837)

[35] Lan, X., Huang, B., Wu, J., & Wang, Z*. The Effect of Octenylsuccinylation on Morphological, Rheological and in vitro Digestibility Properties of Canna edulis Ker starch†. Starch‐Stärke, 2015, 67, 846-853.( IF1.677)

[36] Liu, X., Zhang, X., Rong, Y. Z., Wu, J. H., Yang, Y. J., & Wang, Z. W*. Rapid determination of fat, protein and amino acid content in Coix seed using near-infrared spectroscopy technique. Food Analytical Methods, 2015, 8(2), 334-342. (IF1.956)

[37] Liu, X., Zhang, X., Rong, Y. Z., Wu, J. H., Yang, Y. J., Wang, Z. W*. Rapid Determination of Fat, Protein and Amino Acid Content in Coix Seed Using Near-Infrared Spectroscopy Technique. Food Analytical Methods, 2014, 8(2), 1-9. ( IF2.167)

[38] Rong, Y., Wu, J., Liu, X., Zhao, B., & Wang, Z*. Study on structural and spectral properties of isobavachalcone and 4-hydroxyderricin by computational method. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2014, 126, 254-259. (IF2.653)

[39] Rong, Y., Wang, Z.*, Wu, J., & Zhao, B. A theoretical study on cellular antioxidant activity of selected Flavonoids, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2012, 93, 235-239. (IF2.653)

[40] Yan Wu, Steve W. Cui, Jinhong Wu, Lianzhong Ai*, Qi Wang, Jian Tang. Structure characteristics and rheological properties of acidic polysaccharide from boat-fruited sterculia seeds, Carbohydrate Polymers, 2012, 88, 926–930. (IF4.219)

[41] Lianzhong Ai, Jinhong Wu, Na Che, Yan Wu*, Steve W. Cui, Extraction, partial characterization and bioactivity of polysaccharides from boat-fruited sterculia seeds, International Journal of Biological  Macromolecules, 2012, 51, 815-818. (IF3.138)

[42] Yanfu Zhou, Jinhong Wu*, Shaoyun Wang*, Xiaoqing Guo, Zhengwu Wang, Rapid spectrophotometric determination of hypothermia protection activity of sericin peptides on Lactobacillus bulgaricus. Advanced Materials Research, 2013, 634-638: 1287-1293. (EI)

[43] Jinhong Wu, Shaoyun Wang, Yan Wu, Zhengwu Wang*. Cryoprotective effect of sericin enzymatic peptides on the freeze-induced denaturation of grass carp surimi, Applied Mechanics and Materials, 2012, 140: 291-295. (EI)

[44] Shaoyun Wang*, Jun Zhao, Zhibin Xu, Jinhong Wu*. Preparation, partial isolation of antifreeze peptides from fish gelatin with hypothermia protection activity, Applied Mechanics and Materials, 2012, 140: 411-415. (EI)

[45] YongFu, L., JiangNing, G., Chan, L., ZhengWu, W., Yan, W., YanLing, G., & JinHong, W*.  Phytochemicals, nutritional analysis and in vitro antioxidant activities of pickled Perilla frutescens ethanolic leaf extract. European Journal of Medicinal Plants, 2014, 4(3), 303-314.

[46] Jinhong Wu, Chunmei Yang, Yuzhi Rong , Zhengwu Wang* . Preparation and Nutritional Characterization of Perilla Chewable Tablet, Procedia Engineering, 2012, 37, 202 - 207.

[47] Wu, J., Wu, Y., Yang, C., & Wang, Z*. Enzymatic Preparation and Characterization of Soybean Oligosaccharides from Okara, Procedia Engineering, 2012, 37, 186-191.

 

Awards:

1.  SMC-Excellent Youth Faculty Award, Shanghai Jiaotong University, 2018 and 2009.

2.“Jin Long Yu” prize of excellent young teachers, 2015,

3.  Farmers Source Award (Class C) for excellent young university teachers, 2012,

4.  Outstanding Teacher Award, Shanghai Jiaotong University, 2010