Education：
Jiangsu University (China), Food Science, MS, 2011.
Jiangnan University (China), Food Science, PhD, 2015. Professional Experience： 2016.1-present, Engaged in teaching and research work, School of Food & Biological Engineering, Jiangsu University.
2017.1-present, Postdoctoral Fellow, School of Food & Biological Engineering, Jiangsu University Scientific Research Field： Regulation and control of starch structure & functions
Preparation of organic nanoparticles
Preparation and application of Pickering emulsion Social academic post and honor： Teaching Courses Published papers： 1. Wei Benxi, Cai Canxin, Xu Baoguo, Jin Zhengyu, Tian Yaoqi*. Disruption and molecule degradation of waxy maize starch granules during high pressure homogenization process [J]. Food Chemistry, 2018, 240: 165-173.
2. Wei Benxi, Cai Canxin, Jin Zhengyu, Tian Yaoqi. High pressure homogenization induced degradation of amylopectin in a gelatinized state[J]. Starch‐Stärke, 2016, 68: 734-741.
3. Wei Benxi, Zhang Bao, Sun Binghua, Jin Zhengyu*, Xu Xueming, Tian Yaoqi*. Aqueous re-dispersibility of starch nanocrystal powder improved by sodium hypochlorite oxidation. [J] Food hydrocolloids, 2016, 52: 29-37.
4. Wei Benxi, Binghua Sun, Xueming Xu, Yaoqi Tian*. Synthesis, characterization and hydrophobicity of silylated starch nanocrystal. Carbohydrate polymers, 2016, 136: 1203-1208.
5. Wei Benxi, Li Hongyan, Tian Yaoqi, Xu Xueming, Jin Zhengyu. Thermal degradation behavior of hypochlorite-oxidized starch nanocrystals under different oxidized levels [J]. Carbohydrate polymers, 2015, 124(25): 124-130.
6. Wei Benxi, Xu Xueming, Jin Zhengyu, Tian Yaoqi. Surface Chemical Compositions and Dispersity of Starch Nanocrystals Formed by Sulfuric and Hydrochloric Acid Hydrolysis [J]. PloS one, 2014, 9(2): e86024.
7. Wei Benxi, Hu Xiuting, Li Hongyan, Wu Chunsen, Xu Xueming, Jin Zhengyu, Tian Yaoqi. Effect of pHs on dispersity of maize starch nanocrystals in aqueous medium [J]. Food hydrocolloids, 2014, 36: 369-373.
8. Wei Benxi, Hu Xiuting, Zhang Bao, Li Hongyan, Xu Xueming, Jin Zhengyu, Tian Yaoqi. Effect of defatting on acid hydrolysis rate of maize starch with different amylose contents [J]. International journal of biological macromolecules, 2013, 62: 652-656. Main Scientific Research Projects： 1. National Natural Science Foundation of China (No. 31701554), 2018.01~2020.12;
2. National Natural Science Foundation of Jiangsu province (No. BK20170534), 2017.07~2020.06;
3. Postdoctoral Science Foundation of China, 2017.12~2019.12;
4. Postdoctoral Science Foundation of Jiangsu province (No. 1701066C), 2017.09~2019.08;
5. Key Laboratory Open Topics of Characteristic Resources Development and Medicinal Research in Jiangsu Province (LPRK201702), 2017.09~2019.08;
6. National Natural Science Foundation of China (No. 31571792), 2016.12~2020.12;
7. National Natural Science Foundation of Jiangsu province (No. BK20170538), 2017.07~2020.06;
8. National Natural Science Foundation of China (No. 31201288), 2013.12~2015.12;
9. National Natural Science Foundation of China (No. 31401493), 2015.07~2017.12;
10. National Natural Science Foundation of Jiangsu province (No. BK2012115), 2012.07~2015.06. Patents： 1. Method for Fractionating Dextrin. US 9,580,518 B2.
2. Fluorescent Starch Nanocrystal and Preparation Method and Application thereof. US 15/314,861. Scientific Research Achievements and Awards： Number of postgraduates under supervision Number of supervised masters and Ph.D. Number of supervised undergraduates 1-2 The above information updated Jan. 2018 |
