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
Research Direction
1.Regulation and control of starch structure & functions
2.Preparation of organic nanoparticles
3.Preparation and application of Pickering emulsion
Scientific Research Field
Development and utilization of carbohydrate resources
Published papers
1.Wei Benxi, Cai Canxin, Tian Yaoqi*. Chapter 6: Nano-sized Starch: Preparations and Applications [M]. Functional Starch and Application. Springer. 2018: 147-176.
2.Wei Benxi*, Qi Hongna, Wang Zhaoyu, Bi Yanhong, Zou Jin, Xu Baoguo, Ren Xiaofeng, Ma Haile. The ex-situ and in-situ ultrasonic assisted oxidation of corn starch: A comparative study[J]. Ultrasonics sonochemistry, 2020, 61: 104854.
3.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.
4.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.
5.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.
6.Wei Benxi, Binghua Sun, Xueming Xu, Yaoqi Tian*. Synthesis, characterization and hydrophobicity of silylated starch nanocrystal. Carbohydrate polymers, 2016, 136: 1203-1208.
7.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.
8.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.
9.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.
10.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
Research project
1.China Postdoctoral Science Special Foundation (No. 2020T130261), 202101~202212
2.National Natural Science Foundation of China (No. 31701554), 2018.01~2020.12;
3.National Natural Science Foundation of Jiangsu province (No. BK20170534), 2017.07~2020.06;
4.Postdoctoral Science Foundation of China (No. 2017M620195), 2017.12~2019.12;
5.Postdoctoral Science Foundation of Jiangsu province (No. 1701066C), 2017.09~2019.08;
6.Key Laboratory Open Topics of Characteristic Resources Development and Medicinal Research in Jiangsu Province (LPRK201702), 2017.09~2019.08;
7.National Natural Science Foundation of China (No. 31571792), 2016.12~2020.12;
8.National Natural Science Foundation of Jiangsu province (No. BK20170538), 2017.07~2020.06;
9.National Natural Science Foundation of China (No. 31201288), 2013.12~2015.12;
10.National Natural Science Foundation of China (No. 31401493), 2015.07~2017.12;
11.National Natural Science Foundation of Jiangsu province (No. BK2012115), 2012.07~2015.06.
Patents
1.Fluorescent Starch Nanocrystal and Preparation Method and Application thereof, US 10246523, (3/8)
2.Triple-Responsive Starch-Based Microgel and Preparation Method Thereof, US 9956536, (5/9)
3.Method for Fractionation Dextrin, US 9580518, (6/9)
Number of postgraduates under supervision
Masters.