Professor, Wang Min
Education Experiences
Northwest A&F University, Crop Genetics and Breeding, Ph. D. 2005
Northwest A&F University, Food Science, M.S. 1994
Zhengzhou Light Industry College, Food Engineering, B.S. 1989
Professional Experiences
Professor in College of Food Science and Engineering, Northwest A&F University, 2000-present.
Visiting scholar in college of agriculture and life, Cornell University, 2007.7-2008.9.
Lecture in college of Food Science and Technology, Northwest A&F University, 1994-1999.
Assistant lecture in college of Food Science and Technology, Northwest A&F University, 1989- 1994.
Professional Affiliations and Activities
A research director in Innovation Lab of Molecular Nutrition & Health Food
A post scientist in the minor grain crops industry system in Shaanxi
Vice President of Shaanxi Agricultural Economics Association
Director of shaanxi pharmacology association of traditional Chinese medicine
Vice President of Shaanxi Provincial Dietary Nutrition Association,
Functional characteristics and processing of buckwheat industrial technology system
Research interests
(1) Molecular nutrition and functional mechanism reveal
The molecular mechanism of buckwheat polyphenol and their metabolites ameliorated insulin resistance. Buckwheat d-chiro-inositol（DCI) effect on mitochondrial function, to protect endothelial function. Provided evidences of application of buckwheat in prevention and treatment of metabolic syndrome in terms of structure effect model and signal transduction pathways. The functional mechanism of buckwheat was revealed
(2) Food processing new technology and healthy food innovation
Applied high hydrostatics pressure (HHP) and dielectric barrier discharge (DBD) plasma technology to modify the common and tartary buckwheat starches, The polysaccharide of jujube was isolated and identified by NRM and GC-MS. Preliminarily studied the biomacromolecule physicochemical properties and the rat intestinal microbiota distribution. New technology treatment increased the slowly digestible starch and resistant starch levels.
Publications
1. Guo X D, Zhang D Y, Gao X J, Min Wang*, et al. Quercetin and quercetin-3-O-glucuronide are equally effective in ameliorating endothelial insulin resistance through inhibition of reactive oxygen species-associated inflammation[J]. Molecular Nutrition & Food Research, 2014, 57(6): 1037-1045. (IF = 5.151)
2. Liu H, Wang L, Cao R, Min Wang*, et al. In vitro digestibility and changes in physicochemical and structural properties of common buckwheat starch affected by high hydrostatic pressure[J]. Carbohydrate Polymers, 2016, 144:1-8. ( IF = 4.811)
3. Liu H, Guo X, Li W, Min Wang*, et al. Changes in physicochemical properties and in vitro digestibility of common buckwheat starch by heat-moisture treatment and annealing [J]. Carbohydrate Polymers, 2015, 132:237-244. ( IF = 4.811)
4. Ji X, Peng Q, Yuan Y, Min Wang*, et al. Isolation, structures and bioactivities of the polysaccharides from jujube fruit (Ziziphus jujuba Mill.): A review[J]. Food Chemistry, 2017, 227:349-357. (IF = 4.529)
5. Ji X, Liu F, Peng Q, Min Wang*, et al. Purification, structural characterization, and hypolipidemic effects of a neutral polysaccharide from Ziziphus Jujuba cv. Muzao [J]. Food Chemistry, 2017, 245:1124-1130. (IF = 4.529)
6. Xu-Dan Guo, Dong-Yan Zhang, Xue-Jiao Gao, John Parry, Kang Liu, Bao-Lin Liu and Min Wang*. Quercetin and quercetin-3-O-glucuronide are equally effective in ameliorating endothelial insulin resistance through inhibition of reactive oxygen species-associated in flammation.Mol. Nutr. Food Res. 2013, 00, 1–9(IF = 4.301)
7. Zhang B, Guo X, Li Y, Min Wang*, et al. d-chiro inositol ameliorates endothelial dysfunction via inhibition of oxidative stress and mitochondrial fission[J]. Molecular Nutrition & Food Research, 2017, 61:1600710. (IF = 4.323)
8. Ji X, Peng Q, Min Wang*. Anti-colon-cancer effects of polysaccharides: A mini-review of the mechanisms [J]. International Journal of Biological Macromolecules, 2018,114:1127-1133. (IF = 3.909)
9. Ji X, Peng Q, Yuan Y, Min Wang*, et al. Extraction and physicochemical properties of polysaccharides from Ziziphus Jujuba cv. Muzao by ultrasound-assisted aqueous two-phase extraction [J]. International Journal of Biological Macromolecules, 2018, 108:541-549. (IF = 3.909)
10. Han L, Fang C, Zhu R, Min Wang*, et al. Inhibitory effect of phloretin on α-glucosidase: Kinetics, interaction mechanism and molecular docking[J]. International Journal of Biological Macromolecules, 2017, 95:520-527. (IF = 3.671)
11. Liu H, Fan H, Cao R, Min Wang*, et al. Physicochemical properties and in vitro digestibility of sorghum starch altered by high hydrostatic pressure [J]. International Journal of Biological Macromolecules, 2016, 92:753-760. (IF = 3.671)
12. Han, L; Yang, Q; Ma, WF; Li, J; Qu, LZ; Min Wang*, Protocatechuic Acid Ameliorated Palmitic-Acid-Induced Oxidative Damage in Endothelial Cells through Activating Endogenous Antioxidant Enzymes via an Adenosine-Monophosphate-Activated-Protein-Kinase-Dependent Pathway [J]. Journal of Agricultural And Food Chemistry, 2018, 66:10400-10409.(IF = 3.412)
13. ChunFang, BB Zhang, LinHan, Min Wang*, et al. d-Fagomine Attenuates High Glucose-Induced Endothelial Cell Oxidative Damage by Upregulating the Expression of PGC-1α.[J]. Journal of Agricultural and Food Chemistry, 2018, 66:2758-2764. (IF = 3.412)
14. Han, L; Zhang, LL; Ma, WF; Li, D; Shi, RJ ; Min Wang*, Proanthocyanidin B2 attenuates postprandial blood glucose and its inhibitory effect on alpha-glucosidase:analysis by kinetics, fluorescence spectroscopy, atomic force microscopy and molecular docking[J]. Food & Function, 2018,9: 4673-4682. (IF = 3.289)
15. Zhang B, Gao C, Li Y, Min Wang*, et al. D-chiro-inositol enriched Fagopyrum tataricum (L.) Gaench extract alleviates mitochondrial malfunction and inhibits ER stress/JNK associated inflammation in the endothelium [J]. Journal of Ethnopharmacology, 2018, 214:83-89. (IF = 3.115)
16. Xu-Dan Guo, Chun-Sen Wu, Yu-Jie Ma, Min Wang*, et al. Comparison of milling fractions of tartary buckwheat for their phenolics and antioxidant properties. Food Research International, 2012, 49 : 53-59 .(IF = 3.150)
17. Liu H, Guo X, Li Y, Min Wang*, et al. Invitro, digestibility and changes in physicochemical and textural properties of tartary buckwheat starch under high hydrostatic pressure[J]. Journal of Food Engineering, 2016, 189:64-71. (IF = 3.099)
18. Qing-Han Gao, Min Wang*, et al. The Jujube (Ziziphus Jujuba Mill.) fruit: A review of current knowledge of fruit composition and health benefits. Journal of Agricultural and Food Chemistry, 2013, 61, 3351−3363. (IF = 2.906)
19. Qing-Han Gao, Min Wang*. Response to comment on effect of drying of jujubes (Ziziphus jujube Mill.) on the contents of sugars, organic acids, α-tocopherol, β-carotene, and phenolic compounds. Journal of Agricultural and Food Chemistry. 2013, 61(19):4663-4664 (IF = 2.906)
20. Li-juan Du, Qing-Han Gao, Xiao-long Ji, Yu-Jie Ma, Fang-yi Xu, Min Wang*. Comparison of Flavonoids, Phenolic acids and Antioxidant Activity of Explosion-puffed and Sun-dried jujubes (Ziziphus jujuba Mill.). Journal of Agricultural and Food Chemistry, 2013, 61(48):11840-11847 (IF = 2.906)
21. Qing-Han Gao, Min Wang*, et al. Effect of drying of jujubes (Ziziphus jujuba Mill.) on the contents of sugars, organic acids, alpha-tocopherol, beta-carotene and phenolic compounds. Journal of Agricultural and Food Chemistry, 2012, 60, 9642−9648. (IF = 2.823)
22. Shen J, Gou Q, Zhang Z, Min Wang*, et al. Effects of high hydrostatic pressure on the quality and shelf- life of jujube (Ziziphus jujuba Mill.) pulp[J]. Innovative Food Science & Emerging Technologies, 2016, 36:166-172. (IF = 2.573)
23. Xiao Y, Liu H, Wei T, Min Wang*, et al. Differences in physicochemical properties and in vitro, digestibility between tartary buckwheat flour and starch modified by heat-moisture treatment[J]. LWT - Food Science and Technology, 2017, 86:285-292. (IF = 2.329)
24. Xu-Dan Guo, Yu-Jie Ma, John Parry, Jin-Ming Gao, Liang-Li Yu, Min Wang*. Phenolics Content and Antioxidant Activity of Tartary Buckwheat from Different Locations[J]. Molecules. 2011, 16(12): 9850-9867. (IF = 2.386)
25. He C, Zhang Z, Liu H, Min Wang*, et al. Effect of Rutin and Quercetin on the Physicochemical Properties of Tartary Buckwheat Starch[J]. Starch‐Starke, 2018, 70(1-2). (IF = 2.173)
26. Zhang Z, Liu F, He C, Min Wang*, et al. Optimization of Ultrasonic‐Assisted Aqueous Two‐Phase Extraction of Phloridzin from Malus Micromalus Makino with Ethanol/Ammonia Sulfate System[J]. Journal of Food Science, 2017, 82(12). (IF = 2.018)
27. Liu H, Wang L, Shen M, Min Wang*, et al. Changes in physicochemical properties and in vitro digestibility of tartary buckwheat and sorghum starches induced by annealing[J]. Starch - Stärke, 2016, 68(7-8):709-718. (IF = 1.837)
28. Liu H, Lv MM, Peng Q, Min Wang*, et al. Physicochemical and textural properties of tartary buckwheat starch after heat-moisture treatment at different moisture levels[J]. Starch-Stärke, 2015, 67(3-4):276-284. (IF = 1.837)
29. Ji X, Liu F, Ullah N, Min Wang*, et al. Isolation, purification, and antioxidant activities of polysaccharides from Ziziphus Jujuba cv. Muzao[J]. International Journal of Food Properties, 2018,21:1-11. (IF = 1.845)
30. Qing-Han Gao, Min Wang*, et al. Textural Characteristic, Antioxidant Activity, Sugar, Organic Acid and Phenolic Profiles of Ten Promising Jujube (Ziziphus Jujuba Mill.). Journal of Food Science, 2012, 77(11), C1218-C1225. (IF = 1.658)
31. Chun-Sen Wu, Qing-Han Gao, Min Wang*, et al. Effect of ripening sage on physicochemical properties and antioxidant profiles of a promising table fruit ‘pear-jujube’ (Zizyphus jujuba Mill.). Scientia Horticulturae, 2012, 148, 177–184. (IF = 1.527)
32. Zhang Z, He C, Zhu R, Min Wang*, et al. Seed Oils of Five Black Tartary Buckwheat Cultivars with Biochemical Characterization and Antioxidant Properties[J]. Journal of the American Oil Chemists Society, 2016, 93(8):1127-1136. (IF = 1.421)
33. Xu-Dan Guo, Min Wang*, Jin-Ming Gao. Bio-guided fraction of antioxidant activity of ethanol extract from tartary buckwheat bran. Cereal Chemistry, 2012, 89 (6):311-315 (IF = 1.452)
34. Qing-Han Gao, Chun-Sen Wu, Min Wang*, et al. Physicochemical properties and antioxidant capacity of different jujube (Ziziphus jujuba Mill.) cultivars grown in loess plateau of China[J]. Scientia Horticulturae. 2011, 130(1): 67-72.(IF = 1.396)
35. Xu, Fang‐Yi, Gao, Qing‐Han, Ma, Yu‐Jie, Min Wang*, et al. Comparison of Tartary Buckwheat Flour and Sprouts Steamed Bread in Quality and Antioxidant Property[J]. Journal of Food Quality, 2014, 37(5):318-328. (IF = 0.841)
36. Ji X, Peng Q, Li H, Min Wang*, et al. Chemical Characterization and Anti-inflammatory Activity of Polysaccharides from Zizyphus jujube cv. Muzao[J]. International Journal of Food Engineering, 2017, 13(7). (IF = 0.685)
37. Yu-Jie Ma, Xu-Dan Guo. Li-juan Du, Min Wang*, et al. Cooking, textural, sensorial and antioxidant properties of common and tartary buckwheat noodles. Food Science and Biotechnology.
38. Min-Wang, Jia-Ren Liu, Jin-Ming Gao, John W. Parry, Yi-Min Wei. Antixidant activity of tartary buckwheat bran extract and its effect on the lipid profile of hyperlipidemic rats[J]. J. Agric. Food Chem, 2009, 57, 5106-5112.
39. Wang Min, Guo Xu Dan, Ma Yu jie, Gao Jin Ming. Cereals and Pulses: Nutraceutical Properties and Health Benefits. Chapter 10-Buckwheat: A novel pseudocereal. Publisher: Wiley-Blackwell (2012). Pp131-147.
40. Wang M, Wei Y M, Gao J M. Study on Antioxidant and Red Blood Cell Protecting Properties of Tartary Buckwheat Flavonoids[J]．Journal of CIFST, 2006, 6(1):278-283
41. Wang M, Wei Y M, Gao J M．Cholesterol-Lowering by the Oil Extract of Tartary Buckwheat Germ in Hypercholesterolemic Rat[J]．Journal of Chinese Creal and oil, 2006, 21(4): 45-49
42. Wang M, Wei Y M, Gao J M．Effects of Total Flavonoids Extract of Tartary Buckwheat Germ on Serum Lipids and Antioxidation in Hypercholesterolemic Rat[J]. Acta Nutrimenta Sinica, 2006, 28(6): 502-505, 509
43. Wang M, Wei Y M, Gao J M．Study on Extraction Process of Total Flavones from the Powder of Buckwheat Stems and Leaves by Enzyme Treatment[J]．Chinese Traditional and Herbal Drugs, 2006,37(11):1645-1648
44. Wang J, Wang M, Ji L. Optimum technology for extracting flavonoids from tartary buckwheat bran and its mathematical model[J]. Chinese Society of Agricultural Engineering, 2006, 22(7): 223-225.
45. Wang M, Wei Y M, Gao J M．Determination of Rutin and Quercetin in Tartary Buckwheat by Reversed-Phase High Performance Liquid Chromatography[J]．Journal of CIFST, 2005,5(3):113-117
46. Wang M, Wei Y M, Gao J M．Analysis of fatty acid and unsaponifiable matters from tartary buckwheat oil and buckwheat oil[J]． Acta Nutrimenta Sinica, 2004,26(1):40-43
47. Wang M, Wei Y M, Gao J M．Analysis of the Function of Substance in Tartary Buckwheat Flour and Buckwheat Flour[J]．Transactions of the CSAE, 2004(S1): 158-162
48. Wang M, Zhang L B, Zhang J S．Study on the Effect of Calcium Treatment to Physiology and Fruit Quality in Storage of the Postharvest Dong Jujube[J]. Journal of CIFST, 2004,4(2):78-82
49. Wang M, Zhao X, Zhang J S． Effect of CaCl2 and GA3 on senescence and membrance lipid peroxidation of postharvest jujube fruits[J]. Journal of Northwest Sci-Tech University of Agriculture and Forestry,2003,31(2):118-120
50. Wang M, Zhang Y L．Technology of the date keeps fresh practically in Dong Jujube[J]. Chinese Countryside Well-off Technology,2002,10:26
51. Wang M, Zhang Y X．Isolation and identification of Flora from the high-salt pickle[J].Chinese Condiment,2003,5:19-20
52. Wang M．The Influence of the VC Survival Rate of the Different Physics, Chemistry Processes to the Jujube After Picks[J]. Study and Development of dried fruit,2003
53. Wang M．Jiang L, Zhang W M．Study on the Stability of Chlorophyll in Fresh Holly Leaves[J].Journal of Anhui Agricultural University,2003,30(4):455-458
54. Wang M, Han J, Wang Q L．Fresh jujube storage in China[J].Journal of Northwest Sci-Tech University of Agriculture and Forestry,2002,30(S1):78-82
55. Wang M, Liu Y Z, Liu S C．Analysis of Kindergarden Youngster’s Dietary Status and Physical Growth [J]. Journal of Southwest Agricultural University,2002:205-207
56. Wang M, Cheng D K, Zhang H X．Research on Celluar Phagocytosis of Mouse Fed with Immune Regularing Yoghu[J]. Journal of Southwest Agricultural University,2001,23(1):80-83
57. Wang M, Liu L W．Advances of chlorophyll physiology and prospects on processing technique for preserving green color[J]. Journal of Zhengzhou Institute of Light Industry,2001,16(1):63-67
58. Wang M, Li Y R．Study on Equilibrium Moisture Content of Pumpkin Slice [J]. CHINESE AGRICULTURE MECHANIZATION, 1997( S1):293-297
59. Wang M, Li Y R．Experimental Study on the Parameters of Thermal Airflow for Pumpkin Slice Drying[J]．Transactions of the CSAE, 1996,12(4):199-203
Academic works:
1. Chinese Dates: A Traditional Functional Food. Productivity Press. 2016
2. CEREALS AND PULSES: Nutraceutical Properties and Health Benefits. Wiley Blackwell. 2012
3. Buckwheat processing and product development of new technology. Science Press. 2010
Contact Information
Mailing Address: College of Food Science and Engineering, Northwest A&F University 22 Xinong Road, Yangling, Shaanxi 712100 China
Tel: 86-29-87092275
Email: wangmin20050606@163.com
Office: College of Food Science and Engineering, A404
