Chinese  |    Jiangsu University      

Ph.D program of Agricultural Product Processing and Storage Engineering was acquired first by Jiangsu University in China……[More]

    Apply Now!
The graduate programs in our school are recruiting overseas studentsr, please apply as soon as possible.
    Quick Links
Jiangsu University
Graduate Department of JU
International Office of JU
Overseas Education College of JU
Position: Home > Lectures Seminars > Content     
Lecture of Prof. Yong-Cheng Shi for Visiting Jiangsu University

Yong-Cheng Shi, Professor  

Department of Grain Science and Industry, Kansas State University

Lecture for Students and Teachers

Title: Structure and Function of Starch

Time: Jun. 11, 2018, 3:00 pm.
Place: Room 203
, School of Food and Biological Engineering

Introduction to Prof. Yong-Cheng Shi:

Dr. Yong-Cheng Shi is a professor in the Department of Grain Science and Industry, Kansas State University (KSU), Manhattan, Kansas. He received his PhD in Grain Science with an emphasis in starch chemistry from KSU in 1993. He worked at National Starch and Chemical Company from 1994 to 2005 prior to becoming a cereal grain carbohydrate faculty at KSU in 2006. He has 15 granted US patents and numerous corresponding patents throughout the world. He is an associate editor for Cereal Chemistry and a member of Advisory Board for Starch and Food Digestion journals. His research areas include: Starch structure and functionality, physical, chemical and genetic modifications of starch, enzymatic modifications of biopolymers, cereal starch digestibility and carbohydrate nutrition.


The lecture will cover the following topics:

  1. Starch Composition and Structure

    1. Composition–amylose, amylopectin, minor components

    2. Molecular structure

    3. Amylose – lipid complex

    4. Granular structure – general features, double helices, crystalline structure

  2. Functional properties

    1. Interactions with Other Components

    2. Methods to measure retrogradation

    3. Factors affecting retrogradation

    4. Methods to measure gelatinization

    5. Factors affecting gelatinization

    1. Gelatinization

    2. Retrogradation

    3. Gelation and Starch Gels

(School of Food and Biological Engineering)


Returns〗 Hits: Date:2018-06-11
About Our School Undergraduate Program Graduate Program Research Faculty & staff
  A survey
List of undergraduate program
Teaching resources
A survey
Introduction of graduate program
List of Graduate Program
Major research fields
Centers or Institutes of research
Relevant achievements and subject characteristics
An introduction
List of staff
Faculty-PhD. Supervisor
Faculty-MA. Supervisor
Copyright © 2015-2019 Jiangsu University - School of Food and Biological Engineering All Right
Add: School of Food and Biological Engineering, Jiangsu University,301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
Tel: 0086-511-88780201 Fax: 0086-511-88780201 E-mail:   Powered by