1. Home
  2. Scientists
  3. Professors


Ph. D, Professor, Doctoral Supervisor

Deputy Director of Institute of Food Science and Technology (IFST)

Education background

1998 - 2000     Postdoctoral Fellow, Chinese Academy of Agricultural Sciences, Beijing

1995 - 1998     Ph.D., College of Food Science, China Agricultural University, Beijing

1986 - 1989     M.S., Shenyang Agricultural University, Shenyang, China

1982 - 1986     B.Sci.(Honors), Laiyang Agricultural University, Shandong, China

Academic Appointment

Since 2018     Leading Talent of Chinese Academy of Agricultural Sciences

Since 2017     President of “China Peanut Food Association, CCOA”

Since 2017     Shandong Taishan Industry Leading Talent

Since 2017     Executive Chief Editor of “Journal of Integrative Agriculture”

Since 2017     Editorial Board Member of “Nature Partner Journal-Science of Food”

Since 2016     Chief expert of “The National Key Research and Development Program”, MOST

Since 2016     Director of Processing Research Office of “National Peanut Industrial Technology System”

Since 2013     Chief expert of “Cereal and oil processing and comprehensive utilization” innovation team, MOA

Since 2011     The first batch of National Agricultural Scientific Research Outstanding Talents

Since 2009     Chief expert of National Public Welfare Agricultural Science and Technology Project, MOA

Since 2009     Executive director of Chinese Cereals and Oils Association

Since 2006     Deputy director of the Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)

Since 2003     Member of the Academic Committee in CAAS

Since 2001     Member of the editors for Scientia Agricultura Sinica

Research interests

1.    Material basis of processing quality of grain and oil raw material

- Constructing fingerprint of feature components and determining target indicators

-Establishment of processing suitability evaluation model, method,standard and    basic database

- Molecular mechanism of processing suitability

2.    Quality formation and regulation mechanism in grain and oil processing

-Multi-scale structure change, interaction and quality function regulation mechanism of characteristic components under typical processing conditions

- The mechanism of quality deterioration and quality maintenance during typical processing

- Mechanism of structural modification of characteristic components, formation of key structural domains and improvement of quality functions by novel processing technologies

-Construction of technical system of quality function control and visualization platform during the whole process of processing

3.    Mechanism of nutritional omics and anti - chronic diseases of grain and oil

- Efficient preparation and functional evaluation of characteristic components

- Key targets and pathways of chronic disease resistance

- Construction of targeted delivery system and improvement of bioavailability

4.    Innovation and application of key technology on deep processing and comprehensive utilization of cereals and oils

- New technology for oil cake processing

- New technology for removing harmful substances from by-products

- New technology for green formaldehyde - free wood adhesive preparation

Selected publications

1.B Jiao, A Shi, Q Wang*, et al. High Internal Phase Pickering Emulsions Stabilized Solely by Peanut Protein Microgel Particles with Multiple Potential Applications[J]. Angewandte Chemie International Edition, 2018,57(30): 9274-9278. (IF 12.959)
2.N Wang, H Liu, G Liu, Q Wang *, et al. Yeast β-D-glucan exerts anti-tumour activity in liver cancer through impairing autophagy and lysosomal function, promoting reactive oxygen species production and apo ptosis. Redox Biology. 2020. (IF 9.986)
3.F Shah, A Shi, J Ashley, Q Wang*, et al. Peanut Allergy: Characteristics and Approaches for Mitigation[J]. Comprehensive Reviews in Food Science and Food Safety, 2019, 18(5): 1361-1387. (IF 9.912)
4.J Zhang, L Liu, H Liu, Q Wang *, et al. Changes in conformation and quality of vegetable protein during texturization process by extrusion[J]. Critical Reviews in Food Science and Nutrition, 2018: 1-14. (IF 7.862)
5.A Shi, Q Wang *, X Chen, et al. Calcium-induced peanut protein nanoparticles for resveratrol delivery[J]. Journal of Controlled Release, 2017, 259: e6-e7. (IF 7.727)
6.H Liu, W Bai, L He, Q Wang *, et al. Degradation mechanism of Saccharomyces cerevisiae β-D-glucan by ionic liquid and dynamic high pressure microfluidization. Carbohydrate Polymers. 2020. (IF 7.182)
7.A Shi, X Feng, Q Wang *, A Benu. Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective[J]. Food Hydrocolloids, 2020. Accepted. (IF 7.053)
8.J Zhang, L Liu, Y Jiang, Q Wang*, et al. High-moisture extrusion of peanut protein-/carrageenan/sodium alginate/wheat starch mixtures: Effect of different exogenous polysaccharides on the process forming a fibrous structure[J]. Food Hydrocolloids, 2020, 99: 105311. (IF 7.053)
9.B Jiao, A Shi, H Liu, Q Wang*, et al. Effect of electrostatically charged and neutral polysaccharides on the rheological characteristics of peanut protein isolate after high-pressure homogenization[J]. Food Hydrocolloids, 2018, 77: 329-335. (IF 7.053)
10.M Yu, H Liu, A Shi, Q Wang*, et al. Preparation of resveratrol-enriched and poor allergic protein peanut sprout from ultrasound treated peanut seeds[J]. Ultrasonics Sonochemistry, 2016, 28: 334-340. (IF 6.513)
11.W Bai, F Shah, Q Wang*, et al. Dissolution, regeneration and characterization of curdlan in the ionic liquid 1-ethyl-3-methylimidazolium acetate[J]. International Journal of Biological Macromolecules, 2019, 130: 922-927. (IF 5.162)
12.H Liu, Y Li, A Shi, Q Wang*, et al. Rheological characteristics and chain conformation of mannans obtained from S. cerevisiae[J]. International Journal of Biological Macromolecules, 2017. (IF 5.162)
13.J Zhang, L Liu, Y Jiang, Q Wang*, et al. Converting Peanut Protein Biomass Waste into “Double Green” Meat Substitutes Using a High-Moisture Extrusion Process: A Multiscale Method to Explore a Process for Forming a Meat-Like Fibrous Structure[J]. Journal of Agricultural and Food Chemistry, 2019, 67(38): 10713-10725. (IF 4.192)
14.J Zhang, L Liu, Y Jiang, Q Wang*, et al. A new insight into the high-moisture extrusion process of peanut protein: From the aspect of the orders and amount of energy input[J]. Journal of Food Engineering, 2020, 264: 109668. (IF 4.499)
15.Z Zhao, A Shi, Q Wang*, et al. High Oleic Acid Peanut Oil and Extra Virgin Olive Oil Supplementation Attenuate Metabolic Syndrome in Rats by Modulating the Gut Microbiota[J]. Nutrients, 2019, 11(12): 3005.(IF 4.006)
16.A Shi, B Jiao, H Liu, Q Wang*, et al. Effects of proteolysis and transglutaminase crosslinking on physicochemical characteristics of walnut protein isolate[J]. LWT-Food Science and Technology, 2018, 97: 662-667.(IF 4.546)
17.Y Guo, H Hu, Q Wang*, et al. A novel process for peanut tofu gel: Its texture, microstructure and protein behavioral changes affected by processing conditions[J]. LWT-Food Science and Technology, 2018, 96: 140-146. (IF 4.006)
18.A Gong, A Shi, H Liu, Q Wang*, et al. Relationship of chemical properties of different peanut varieties to peanut butter storage stability[J]. Journal of Integrative Agriculture, 2018, 17(5): 60345-7. (IF 1.984, Cover Article)
19.L Deng, A Shi, Q Wang*. Sedative–hypnotic and anxiolytic effects and the mechanism of action of aqueous extracts of peanut stems and leaves in mice[J]. Journal of the Science of Food and Agriculture, 2018.(IF 2.614, Cover Article)
20.Q Wang, A Shi, H Liu, L Liu, H Hu, Y Yang. Research Advances on Components Structural Variation and Quality Functional Regulation during Food Processing [J]. Journal of Chinese Institute of Food Science and Technology, 17(001):1-11. Forerunner 5000—top academic papers in Chinese key Sci-Tech journals.


2019     First prize of Chinese Agricultural Science and Technology Award

2017     Special prize of Science and Technology Award (China Federation of Commerce)

2016     The special allowance of the State Council

2015     Talent of National Pacesetter Project, China

2015     First prize of Agriculture Science and Technology Award (Innovation Team Award) of China

2014     Second prize of State Technological Invention Award, China

2013     First prize of Agriculture Science and Technology Award of China

2012     Harald Perten Prize of the International Association for Cereal Science and Technology (ICC)

2012     First prize of Science and Technology Award of Chinese Cereals and Oils Association

2011     First prize of Scientific and Technological Achievements Award in CAAS, China

2011     Second prize of Science and Technology Progress Award in Xinjiang, China

2009     Second prizes of Scientific and Technological Achievements Award in CAAS

2005     Second prize of Provincial Science and Technology Progress Award in Hu Nan, China

2005     First prize of Science and Technology Progress Award of China General Chamber of Commerce

2005     Second prize of National Science and Technology Progress Award, China

Selected Patents

1.Q Wang, et al. (2018). Method of determing and evaluating quality of peanut raw material suitable for protein processing. U.S. Patent No. 10,031,118B1.
2.Q Wang, et al. (2018). Method for preparing yeast beta glucan using solubilization technology based on molecular assembly. U.S. Patent No. 10,093,952B2.
3.Q Wang, et al. (2018). A High-moisture texturized peanut protein and a Preparation Method Thereof. U.S. Patent No. 10,375,981B2.
4.Q Wang, et al. (2018). Method and apparatus for quality evaluation of peanut suitable for snack peanut processing. EU Patent No. EP3401667B1.
5.Q Wang, et al. (2018). A method of making peanut tofu with peanut meal. Japan Patent No. 特许第6346365号
6.Q Wang, et al. (2018). Method for simultaneously detecting four isomers of reveratrol in peanut. U.S. Patent No. 10,024,827B1.


Address: No 2, Yuanmingyuan West Rd., Beijing, P.R. China

Tel: +86-10-62815837

Fax: +86-10-62815837

Email: wangqiang06@caas.cn