Research Focus

1.     The formation mechanism of hazardous compounds generated during food processing, and the harmful effects and dietary intervention mechanism of hazardous compounds on health.

2.     Development of quality and safety control techniques in food processing.

Education

Ph.D.,Tianjin University of Science and Technology, College of Food Engineering and Biotechnology, 2005

M.S., Huazhong Agricultural University, College of Food Science and Technology, 1997

B.S., Hebei Agricultural University, College of Agronomy, 1993

Professional Experience

2018-present, Professor, School of Medicine, Nankai University

2009-2010, Visiting Scholar, FDA Center for Food Safety and Technology Research, USA

1997-2018, Teaching Assistant, Lecturer, Associate Professor, Professor, Tianjin University of Science and Technology

Selected Publications (*corresponding author, ^#first author)

[1]  Dan Li, Zhi Li, Caiyi Qiu, Bo Peng, Yan Zhang*, Hongwen Sun, and Shuo Wang*. (2021). 2-Amino-3-methylimidazo[4,5-f]quinoline induced oxidative stress and inflammation via TLR4/MAPK and TLR4/NF-κB signaling pathway in zebrafish (Danio rerio) livers, Food and Chemical Toxicology, 157, 112583.

[2]  Xiuli Zhao, Zeping Shao, Xiaofei Zhou, Xiaoxu Chen, Nan Hu, Yan Zhang*, and Shuo Wang*. (2021). Sub-chronic exposure to PhIP induces oxidative damage and DNA damage, and disrupts the amino acid metabolism in the colons of Wistar rats, Food and Chemical Toxicology,153, 112249.

[3]  Zhonghui Han, Jianxin Gao, Shunyang Zhang, Yan Zhang*, and Shuo Wang. (2021) Simultaneously mitigation of acrylamide, 5-hydroxymethylfurfural, and oil content in fried dough twist via different Ingredients combination and infrared-assisted deep-frying, Foods, 10, 604.

[4]  Yan Zhang^#, Lu Dong, Jinhui Zhang, Jiaqi Shi, Yaya Wang, and Shuo Wang*. (2021). Adverse effects of thermal food processing on the structural, nutritional, and biological properties of proteins, Annual review of food science and technology, 12:259–286.

[5]  Yuekun Wu, Lu Dong, Yajing Wu, Dongyan Wu, Yan Zhang*, and Shuo Wang*. (2021). Effect of methylglyoxal on the alteration in structure and digestibility of a-lactalbumin, and the formation of advanced glycation end products under simulated thermal processing, Food Science &Nutrition, 2, 1–9.

[6]  Xiuli Zhao, Hengchao Liu, Xiaofei Zhou, Xiaoxu Chen, Nan Hu, Yan Zhang*, and Shuo Wang*. (2021). 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine induced colon injury by disrupting the intestinal bacterial composition and lipid metabolic pathways in rats, Journal of Agricultural and Food Chemistry, 69, 437−446.

[7]  Xiuli Zhao, Yuekun Wu, Hengchao Liu, Nan Hu, Yan Zhang*, and Shuo Wang*. (2021). Grape seed extract ameliorates PhIP-induced colonic injury by modulating gut microbiota, lipid metabolism, and NF-κB signaling pathway in rats, Journal of Functional Foods, 78, 104362.

[8]  Xiaoxu Chen, Yuekun Wu, Yaozhong Hu, Yan Zhang*, and Shuo Wang. (2021). Lactobacillus rhamnosus GG reduces β-conglycinin-allergy-Induced apoptotic cells by regulating bacteroides and bile secretion pathway in intestinal contents of BALB/c Mice, Nutrients, 13, 55.

[9]  Xiaoxu Chen, Xiuli Zhao, Yaozhong Hu, Bowei Zhang, Yan Zhang*, and Shuo Wang*. (2020). Lactobacillus rhamnosus GG alleviates β-conglycinin induced allergy by regulating the T cell receptor signalling pathway, Food & Function, 11, 10554–10567.

[10] Jingmin Liu, Chunyang Li, Feier Yang, Ning Zhao, Shiwen Lv, Jichao Liu, Lijun Chen, Ze He, Yan Zhang*, and Shuo Wang*. (2020). Assessment of migration regularity of phthalates from food packaging materials, Food Science &Nutrition, 8, 5738–5747.

[11] Yuekun Wu, Lu Dong, Hengchao Liu, Zhiyan Niu, Yan Zhang*, and Shuo Wang*. (2020). Effect of glycation on the structural modification of β-conglycinin and the formation of advanced glycation end products during the thermal processing of food, European Food Research and Technology, 246, 2259–2270.

[12] Xiuli Zhao, Hengchao Liu, Yajing Wu, Nan Hu, Ming Lei, Yan Zhang*, and ShuoWang*. (2020). Intervention with the crude polysaccharides of Physalis pubescens L.mitigates colitis by preventing oxidative damage aberrant immuneresponses and dysbacteriosis, Journal of Food Science, 85(8), 2596–2607.

[13] Jingmin Liu, Chunyang Li, Ning Zhao, Zhihao Wang, Shiwen Lv, Jichao Liu, Lijun Chen, Jun Wang, Yan Zhang*, and Shuo Wang*. (2020). Migration regularity of phthalates inpolyethylene wrap film of food packaging, Journal of Food Science, 85, 2105-2113.

[14] Jinhui Zhang, Zeping Shao, Yaozhong Hu, Bing Liu, Yan Zhang*, and Shuo Wang*. (2020). Formation of creatinine thermal degradation product and its rolein participation in the radical pathway of forming the pyridine ring of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), Food Chemistry, 312, 126083.

[15] Nan Hu, Ming Lei, Xiuli Zhao, Yuanyifei Wang, Yan Zhang*, and Shuo Wang*. (2020). Analysis of microbiota in Hainan Yucha during fermentation by 16S rRNA gene high-throughput sequencing, Journal of Food Processing and Preservation, 44, 14523.

[16] Jiaqi Shi, ZepingShao,Honglei Li, YanZhang*, and Shuo Wang*. (2019). Co-extraction and co-purification coupled with HPLC-DAD for simultaneous detection of acrylamide and 5-hydroxymethyl-2-furfural in thermally processed foods, Molecules, 24(20), 3734.

[17] Zhonghui Han, Jianxin Gao, Jiaqi Li, Yan Zhang*, Yanan Yang, and Shuo Wang*. (2019). Mitigation of 3-deoxyglucosone and5-hydroxymethylfurfural in brown fermentedmilk via an alternative browning process basedon the hydrolysis of endogenous lactose, Food& Function, 10, 2022–2029.

[18] Lu Dong, Yuekun Wu, Wenxiang Wang, Yajing Wu, Yan Zhang*, and Shuo Wang*. (2019). Structural modification and digestibility change of β-lactoglobulin modified by methylglyoxal with the simulated reheating of dairy products, Food Chemistry, 288, 276-282.

[19] Jun Guo, Runmin Zhao, Jiaqi Li, Dongyan Wu, Qiyue Yang, Yan Zhang*, and Shuo Wang*. (2019). Furan formation from ingredient interactions and furan mitigation by sugar alcohols and antioxidants of bamboo leaves in milk beverage model systems, Journal of the Science of Food and Agriculture, 99, 4993–4999.

[20] Zhonghui Han, Jianxin Gao, Xiaomin Wang, Wenxiang Wang, Jing Dong, Yan Zhang*, and Shuo Wang*. (2019). Formation and alterations of the potentially harmful Maillard reaction products during the production and storage of brown fermented milk, Molecules, 24, 272.

[21] Yiyuan Chen, Minling Ding, Jiaqi Li, Wei Sheng, Bing Liu, Yan Zhang*, and Shuo Wang*. (2018). Fluorescence quenching immunoaffinity test column with quantum dots as fluorescence donors for the quick detection of malachite green and crystal violet in aquatic products, Food Analytical Methods, 11, 3362–3370.

[22] Yan Zhang^#, Wei Wang, Rourou Zhou, Jian Yang, Wei Sheng, Jun Guo, and Shuo Wang*. (2018). Effects of heating, autoclaving and ultra-high pressure on the solubility, immunoreactivity, and structure of major allergens in egg, Food and Agricultrual Immunology, 29(1), 412–423.

[23] Chundi Yu, Zeping Shao, Jinhui Zhang, Bing Liu, Lingjie Kong, Yan Zhang*, and Shuo Wang*. (2018). Dual effects of creatinine on the formation of 2-Amino-1-Methyl-6-Phenylimidazo [4,5-b]pyridine (PhIP), Journal of Food Science, 83(2), 294–299.

[24] Zeping Shao, Zhonghui Han, Jinhui Zhang, Yan Zhang*, and Shuo Wang*. (2018). Inhibition effects of flavonoids on 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline and 2-amino-3,7,8-trimethylimidazo[4,5-f] quinoxaline formation and alkoxy radical scavenging capabilities of flavonoids in a model system, Journal of the Science of Food and Agriculture, 98, 2908–2914.

[25] Zhonghui Han, Bing Liu, Zhiyan Niu, Yan Zhang*, Jianxin Gao, Lei Shi, Shujun Wang, and Shuo Wang*, Role of α dicarbonyl compounds in the inhibition effect of reducing sugars on the formation of 2 Amino-1-methyl-6-phenylimidazo[4,5 b]pyridine, Journal of Agricultural and Food Chemistry, 2017, 65, 10084–10092.

[26] Yan Zhang^#, Jian Yang, Yang Lu, Dongyue Ma, Muge Qi, and Shuo Wang*. (2017). A competitive direct enzyme-linked immunosorbent assay for the rapid detection of deoxynivalenol: development and application in agricultural products and feedstuff, Food and Agricultrual Immunology, 28(3), 516–527.

[27] Yan Zhang^# *, Jieqiong Zhang, Wei Sheng, Shuo Wang, and Tong-Jen Fu*. (2016). Effects of heat and high-pressure treatments on the solubility and immunoreactivity of almond proteins, Food Chemistry, 199, 856–861.

[28] Chundi Yu, Zeping Shao, Bing Liu, Yan Zhang*, and Shuo Wang*. (2016). Inhibition of 2-Amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) formation by alkoxy radical scavenging of flavonoids and theirquantitative structure-activity relationship in a model system, Journal of Food Science, 81(8), 1908–1913.

Projects

1. National Natural Science Foundation of China (#32072332), Prevention effect and molecular mechanism of proanthocyanidin on colon injury induced by dietary heterocyclic aromatic amin, 2021-2024

2. National Key R&D Program of China (#2018YFC1604203), Development of inhibition techniques on thermally formed by products and safe application of food additives in dairy products, 2018-2021

3. National Key R&D Program of China (#2016YFD0400401), Key technology and quality control of Chinese traditional fried grain food in industry processing, 2016-2021

4. National Natural Science Foundation of China (#31471669), Inhibitory effects and  mechanisms of flavonoids on the formation of heterocyclic amines in food, 2015-2018

5. National Key Technologies R & D Program of China (#2013BAD18B11), Research and development of detection and control technology for key hazardous factors in dairy products, 2013-2016

6. National High-tech R&D Program (863 Program) (#2011AA100807), Development of new technology and equipment for properties and quality identification of foods, 2011-2015

7.National Key Technologies R & D Program of China (#2009BADB9B03), Research on rapid detection technology and development of new detection products for food safety, 2009-2011

Teaching

Modern Food Nutrition