Research Focus

1. Food protein chemistry. To understand the interactions between food proteins and other biopolymers and molecules (e.g., carbohydrates, phytochemicals) during food processing, storage and digestion, to improve food quality, health, and nutrition.

2. Food hydrocolloidal behaviors: To Characterize the gelation behavior of hydrocolloids (e.g., gelatin, plant proteins, starch, gums) using thermal and rheological techniques, and to understand structure-function relationships and taste/flavor release in food gels during mastication.

3. Material sciences and phase behaviors: To Study physical transitions (e.g., crystallization, glass transition, gelation) of food and food components and important physical/material properties (e.g., texture, rheology, adhesion) of foods.

4. Functional foods. To develop healthy foods and snacks with prebiotics, probiotics, and dietary fibers by understanding the sciences behind food processing and chemistry.

Education

Ph. D. China Agricultural University, Department of Food Science & Nutritional Engineering, 2012-2018

B.S. Huazhong Agricultural University, Department of Food Science & Technology, 2008-2012

Professional Experience

2021-present, Associate Professor, School of Medicine, Nankai University

2018-2021, Postdoctoral Research Associate, Department of Food Science, University of Wisconsin-Madison, USA

Selected publications

1. Wang, R*., Hartel, R. W*. (2022a). Citric acid and heating on the hydrolysis and gelation of gelatin in confectionery gels. Food Hydrocolloids,129, 107642

2. Wang, R*., Hartel, R. W*. (2022b). Confectionery gels: Gelling behavior and gel properties of gelatin in concentrated sugar solutions. Food Hydrocolloids,107132

3. Wang, R*., Hartel, R. W*. (2021). Understanding stickiness in sugar-rich food systems: A review of mechanisms, analyses, and solutions of adhesion. Comprehensive Reviews in Food Science and Food Safety.1-37 

4. Wang, R., Guo, S.* (2021). Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety, Comprehensive Reviews in Food Science and Food Safety, 20， 2081-2105 

5. Wang, R., Hartel, R. W*. (2021). Caramel stickiness: Effects of composition, rheology, and surface energy, Journal of Food Engineering, 289,110246. 

6. Wang, R., Hartel, R. W*. (2020). Effects of moisture content and saccharide distribution on the stickiness of syrups. Journal of Food Engineering, 284, 110067. 

7. Wang, R., Jin, X., Su, S., Lu, Y., & Guo, S.* (2019). Soymilk gelation: The determinant roles of incubation time and gelation rate. Food Hydrocolloids, 97. 

8. Wang, R., Liu, J., & Guo, S*. (2018). Binding of phytate to soybean protein during the heat treatment of soymilk and its effect on protein aggregation. Food Hydrocolloids, 84, 368-378.  

9. Wang, R., Chen, C., & Guo, S*. (2017). Effects of drying methods on starch crystallinity of gelatinized foxtail millet (α-millet) and it seating quality. Journal of Food Engineering, 207, 81-89.

10. Wang, R., & Guo, S*. (2016). Effects of endogenous small molecular compounds on the rheological properties, texture, and micro structure of soymilk coagulum: Removal of phytate using ultrafiltration. Food Chemistry, 211, 521-529.  

11. Wang, R., Xie, L., & Guo, S*. (2015). Effects of small molecular compounds in soymilk on the protein coagulation process: Ca 2+ as coagulant. Food Research International, 77, 34-42.  

12. Wang, R., Chen, Y., Ren, J., & Guo, S*. (2014). Aroma stability of millet powder during storage and effects of cooking method and antioxidant treatment. Cereal Chemistry, 91, 262-269.