Zhongwei Chen-江苏大学-农产品加工工程研究院

Name：Zhongwei Chen Technical post：Associate Professor Teacher qualification：Master student supervisor Discipline：Grain, oil and plant protein engineering Address：School of Food and Biological Engineering,Jiangsu University Phone：+86152**379 Fax：+86-511-88780201 E-mail**：chenzwei_79@126.com

Education 2009/08~2015/01 School of Food Technology, Jiangnan University, Ph.D; 2004/09~2008/06 School of forestry, Beihua University, Bachelor Professional Experience 2018/11~Now　　School of Food and Biological Engineering, Jiangsu University, Postdoctor 2018/05~Now　　School of Food and Biological Engineering (Institute of Agricultural Products Processing Engineering),Associate Professor 2015/07~2018/04　　School of Food and Biological Engineering, Jiangsu University, Lecturer Academic part-time Member of Corn Branch in Chinese Cereals and Oils Association. Member of noodles Branch of Chinese Cereals and Oils Association. Member of the Youth Working Committee of Chinese Cereals and Oils Association. Research Direction Food Nutrition and Health Food Physical Processing Scientific Research Field Electrostatic separation technology and equipment of wheat bran aleurone layer ; Structure, function and chemical modification of resistant starch; Key technology and equipment for processing nutrition flour. Achievements and awards 1.2019 Jiangsu High-level Innovative and Entrepreneurial Talents Introduction Plan (Vice President of Science and Technology). 2.First prize of Science and Technology of Chinese Cereals and Oils Association in 2019: Processing Technology and Product Innovation of Oat and Buckwheat and its High-Additive Noodles (11/16) 3.Third Prize of Science and Technology Progress of China Grain and Oil Society in 2018: "Research and Product Development of Key Technology and Equipment for High-value Processing of Maize Yellow Powder" (4/6) 4.National Commercial Science and Technology Progress First Prize in 2016: Key Technologies and Equipment for High-value Wheat Germ Processing and Industrial Application (9/15) Teaching Course： Undergraduate course 《Food Chemistry（bilingual）》 Master 《Cereal Science and Technology》，《Food Nutrition》 Published papers： (czw) 1 Chen, Zhongwei, Huang Q, Xia Q, et al. Intact endosperm cells in buckwheat flour limit starch gelatinization and digestibility in vitro [J]. Food Chemistry, 2020, 330, e127318. 2.Sun L , Cai J R , Zhao J W . A Vision System Based on TOF 3d Imaging Technology Applied to Robotic Citrus Harvesting[J]. Intelligent Automation & Soft Computing, 2015, 21(3):345-354. 2. Chen Zhongwei, Qing Xia, Baoping Zha, et al. Triboelectric separation of wheat bran tissues: Influence of tribo‐material, water content, and particle size [J]. Journal of Food Process Engineering, 2020, 43(1): e13346. Sun L , Liu B , Cai J R , et al. Online Measurement of Content in Block Frozen Shrimp by Fusion of X-ray Imaging and Binocular Vision[J]. Food Analytical Methods, 2015, 8(10):1-8. 3. Sun, Zhenhua, Chen, Zhongwei, Xu, Bin, and Shi, Yong-Cheng. Distribution of octenylsuccinate substituents within a single granule of modified waxy maize starch determined by Raman microspectroscopy[J]. Carbohydrate Polymer, 2019, 216(7), 282-286 5.Sun L , Bi X K , Lin H , et al. On-line detection of eggshell crack based on acoustic resonance analysis[J]. Journal of food engineering, 2013, 116(1):240-245. 4.Chen Zhongwei, Li Y L, Wang L K, et al. Evaluation of the possible non-thermal effect of microwave radiation on the inactivation of wheat germ lipase [J]. Journal of Food Process Engineering, 2017, 40(4): e12506. 5.Chen, Zhongwei., Wang, L., Li,Y., Wang, R., Chen, Z. Triboelectric separation of aleurone cell-cluster from wheat bran fragments in nonuniform electric field. Food Research International, 2014: 62, 111-120. 6.Chen, Zhongwei.,Liu, F., Wang, L., Li,Y., Wang, R., Chen, Z. Tribocharging properties of wheat bran fragments in air-solids pipe flow, Food Research International, 2014: 62, 262-271. 7.Chen, Zhongwei., Zha, B., Wang, L., Wang, R., Chen, Z., & Tian, Y. Dissociation of aleurone cell cluster from wheat bran by centrifugal impact milling. Food Research International, 2013: 54(1), 63-71. 8.《Subcritical Biological Extraction technology and Its Application》，Press of Zhengzhou University ,2019. Patents：(czw) 1.Chen Zhengxing, Chen Zhongwei, Wang Li, Wang Ren, Yu Qiusheng, Li Yongfu. A method for preparing wheat bran aleurone. No. ZL201210409095.3 2.Chen Zhongwei, Xia Qing, Huang Qing, Zha Baoping, Sun Jun, Jiang Song, Xu Bin.An electric field method for separating the cell clusters in the structural layer of wheat bran, Application No. CN201910935555.8 3. Chen Zhongwei, Huang Qingqing, XIia Qing, Zha Baoping, Sun Jun, Jiang Song, Xu Bin. A method for the separation of anti-digestible endosperm cells and cotyledon nutrient powder from buckwheat by electric field. Application No. : 201910968145.3. Main Scientific Research Projects(czw) Research projects: 1.2019.07-2021.12， China Postdoctoral Science Foundation (No.2019M651749); 2.National Natural Science Foundation of China-Multidimensional response signal analysis and eggshell strength prediction model study under Transient impact condition. 2.2018.01~2021.12，National Natural Science Foundation of China (No. 31771900); 3.2018.01-2020.12，National Key Research and Development Program of China (2018YFD0401004)； 4.2016.07~2020.06，National Key Research and Development Program of China (2016YFD0401401)； Completion of projects: 1.2017.01~2019.12，National Natural Science Foundation of China (No. 31601399)； 2.2016.07~2019.06，Natural Science Foundation of Jiangsu Province of China (No. BK20160511)； 3.2016.06~2018.07，Policy Guidance program of Jiangsu Province（BZ2016030）； 4.2012.01-2015.12，National Natural Science Foundation of China（31171785）； 5.2011.01-2012.12，Independent research fund project of key universities in Jiangsu Province（JUSRP31102)：； 6.2010.01-2013.07，Agricultural Support Project of Jiangsu Province (BE2010387)； Communication and Cooperation 1.We has a long-term cooperation with Prof. Yong-cheng Shi in Kansas University and has established the joint Laboratory of Grain Science and Nutrition. 2.Stablished long-term cooperation with Kemen Noodle Manufacturing Co., Ltd. Number of postgraduates under supervision 2