Lecturer; Master’s supervisor

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

E-mail: shen1685778117@163.com

Research Field and Interests:

Starch Structure and Physicochemical Property Modification;Flour Product Processing and Quality Evaluation

Education Background:

[1] 2019.09–2023.06 Northwest A&F University, Doctor’s degree

[2] 2016.09–2019.06 Northwest A&F University, Master’s degree

[3] 2012.09–2016.06 Henan University of Technology, Bachelor’s degree

Teaching Courses:

Food Chemistry; Physical Properties of Foods; Food Basic Experiment

Publications:

[1] Huishan Shen, Jiaqi Wang, Xinhui Li, Keshi Yang, Min Li, Yanyan Zhang, Xingli Liu, Mengkun Song, Hongwei Wang*, Hua Zhang*. Investigation of electron beam irradiation in inhibiting retrogradation behavior of mung bean starch gel. Food Hydrocolloids, 2026, 172, 112168.

[2] Huishan Shen, Keshi Yang, Long Cheng, Jiaqi Wang, Min Li, Hongwei Wang, Yingying Zhang, Yanyan Zhang*, Hua Zhang*. Structural evolution and retrogradation behavior of wheat starch induced by electron beam irradiation. Innovative Food Science and Emerging Technologies, 2025, 106, 104269.

[3] Huishan Shen, Shangzhen Cheng, Zan Cui, Weimin Kang, Yanyan Zhang, Xingli Liu, Hongwei Wang*, Hua Zhang*. Impact of soluble soybean polysaccharides with different molecular weights on the pasting, gel, and structural properties of potato starch. Food Chemistry, 2025,495,146531.

[4] Huishan Shen, Shangzhen Cheng, Jieqing Ma, Xiangjie Li, Yanyan Zhang, Xingli Liu, Hongwei Wang*, Hua Zhang*. Controlling starch multi-scale structure and physicochemical properties of freeze-thawed dough with different levels of Artemisia sphaerocephala Krasch gum. Food Hydrocolloids, 2025, 162, 111020.

[5] Wei Liang, Xinyue Liu, Hongwei Wang, Hua Zhang, Wenhao Li,Huishan Shen*. Comparison of different colored barley hordein/glutelin techno-functional and its ratio modulation on the improvement of reconstituted dough’s dynamic thermal processing behavior: A mechanistic investigation. Food Hydrocolloids, 2025, 159, 110651.

Projects:

[1] National Natural Science Foundation of China (Project No.32402156), Principal investigator; 2025.01-2027.12.

[2] Key Scientific and Technological Project of Henan Province (Project No. 262102111048), Principal investigator;2026.01-2027.12.

[3] Young Elite Scientists Sponsorship Program by Henan Association for Science and Technology (Project No. 2025HYTP089)，Principal investigator;2025.04-2026.10.

[4] Higher Education School Key Scientific Research Project of Henan Province (Project No. 25A550001), Principal investigator;2025.01-2026.12.

Honors:

Science and Technology Achievement Award of Henan Provincial Department of Education

Academic Activities:

2024 International Forum on Food Security and Food Science and Technology Innovation