Associate Professor；Doctoral/Master’s Supervisor

ADDRESS:

No. 136, Kexue Avenue, Gaoxin District, Zhengzhou University of Light Industry, 450001, Zhengzhou, China

E-mail：hwwang@zzuli.edu.cn

Websites:

https://scholar.google.com/citations?hl=zh-CN&user

=w9duLSgAAAAJ

Research Field and Interests：

Starch-based cereal food processing; Processing of frozen cereal-based foods

EducationBackground：

[1] 2006-2010 Henan University of Technology,Bachelor’s degree

[2] 2010-2013 Sichuan Agricultural University,Master’s degree

[3] 2013-2017 South China University of Technology,Doctor’s degree

[4] 2017-2022 Zhengzhou University of Light Industry,Lecturer

[5] 2023-Present Zhengzhou University of Light Industry,Associate Professor

Teaching Courses：

Food Additives and Their Applications;Functional Foods

Publications：

[1]“Deciphering how starch hierarchical structure and flour technological properties affect the quality attributes of glutinous dumplings”, Food Hydrocolloids, 2026, 172(2), 112084.

[2] “Investigation of electron beam irradiation in inhibiting retrogradation behavior of mung bean starch gel”,Food Hydrocolloids, 2026, 172(3),112168.

[3] “Controlling starch multi-scale structure and physicochemical properties of freeze-thawed dough with different levels ofArtemisia sphaerocephala Krasch gum”,Food Hydrocolloids, 2025, 162, 111020.

[4] “Impact of soluble soybean polysaccharides with different molecular weights on the pasting, gel, and structural properties of potato starch”,Food Chemistry, 2025, 495(3), 146531.

[5] “Impacts of backslopping fermentation on the hierarchical structure, physicochemical properties and digestibility of mung bean starch”,Food Chemistry, 2025, 495(2), 146454.

[6] “Impact of flaxseed gum on the aggregate structure, pasting properties, and rheological behavior of waxy rice starch”,International Journal of Biological Macromolecules, 2024, 270, 132421.

Projects：

[1]the National Natural Science Foundation of China. 

[2]Henan Province Outstanding Overseas Scholars Research Funding Program.

[3] Higher Education School Young Backbone Teacher Training Program of Henan Province.

[4] Key Research and Development Project of Henan Province.

Honors：

[1] Henan Provincial Science and Technology Progress Award, Second Prize, 2024

[2] China National Food Industry Association Science and Technology Award, First Prize, 2022

[3] China National Light Industry Council Science and Technology Progress Award, Third Prize, 2020

[4] Science and Technology Achievement Award of Henan Provincial Department of Education, First Prize, 2024

[5] Henan Society of Food Science and Technology Award, First Prize, 2025

Professional Affiliations：

Sanquan Food Co., Ltd. 2021

Academic Activities：

[1] Presentation inthe 3rd Food Scientists Forum and Industry–University–Research Collaboration Conference, 2025

[2]Presentation in the 12th International Annual Conference of Food Science, 2025

[3] Young Editorial Board Member, Journal of Light Industry，2024-2026