设为首页|加入收藏

离退休教师

当前位置: 首 页 > 师资力量 > 离退休教师 > 正文

吴文标

   

吴文标,男,研究员,1962 年12 月14 日生,留英博士,毕业于University of Reading。1979 年至1983 年在华中农学院土壤与农业化学系学习土壤与农业化学专业知识。1983 年-1987 年,在湖北省恩施天池山农科所化验室任实习研究员。1987 年9月至1992 年5 月在英国里丁大学农业与食品学院食品科学与技术系学习食品科学专业知识。1992 年-2001 年,在湖北恩施中国南方马铃薯研究中心和天池山农科所工作。期间,于1992 年5 月至1993 年11 月,任职助理研究员;于1993 年11 月至2001 年1 月,任职副研究员;从2001 年开始任职研究员。1993 年11 月至2001 年6 月兼任南方马铃薯研究中心副主任和天池山农科所副所长。湖北省恩施自治州第三届人大常委会委员。享受国务院特殊津贴。2001 年6 月至今,在西南大学工作,任职研究员(教授);完成1项“九五”国家重点科技攻关项目,1 项国家教委项目;获得5 项国家发明专利,4 件实用新型专利;发表72 篇学术论文(其中30 篇为SCI 论文);撰写3 部个人学术著作;主编4 部学术著作,参编2 部;成功地转让了8 项技术;获省部级三等奖2项,担任SCI收录期刊《Desalination》,《Human & Experimental Toxicology》,《Journal of Food and Bioproduct Processing》,《European Food Research and Technology》,《Drug and Chemical Toxicology 》,《Bioresource Technology 》,《Journal of Food Science and Technology 》,《International Journal of Food Science and Technology 》, 《Journal of Oleo Science 》,《Analytical Letters》, 《Plant Foods for Human Nutrition》,《Grasas y Aceites》审稿专家。
 

主要研究方向:

人体营养学、食品资源学、纳米材料及技术、强化营养及保健食品与饮料配方和生产技术、新型先进油脂分离或生产技术、植物叶蛋白及低聚肽提取或生产技术、多酚及其氧化产物的生物活性、食品原料中其它生物活性物质、新食品资源及其产品的食用安全性评价、其它各种食品资源的加工技术。
 

在SCI 收录期刊上发表的文章:
  1. Yunhao Hu and Wenbiao Wu*. 2022. A good method of preparing ternary
    glutaraldehyde/polyvinyl alcohol/silicate microfiltration membrane applicable to
    removal of spores. Journal of Porous Materials
https://doi.org/10.1007/s10934-
    022-01232-2.
 2. Ling Chen and Wenbiao Wu*. 2022. Optimization of hydration method
(新型水剂
   分油法)for efficiently separating high quality oils from macadamia seed kernels.
   Journal of Food Processing and Preservation 46(5):e16593.
 3. Shuting Fu and Wenbiao Wu*. 2022. Optimization and evaluation of hydration
   method (新型水剂分油法)
for cold recovery of oils and defatted meal fromPinus
   armandi seed kernels. Journal of Oleo Science Accepted.
 4. Siqi Wang and Wenbiao Wu*. 2022. Effect of defatted soy and peanut flour
  obtained by new aqueous method (新型水剂分油法)
on quality of gluten-free
  cookies. Journal of Food Processing and Preservation 46: e16390.
 
https://doi.org/10.1111/jfpp.166390
 5. Jiayuan Fu and Wenbiao Wu*. 2022. An advanced aqueous method (新型水剂分
  油法)of recovering Pumpkin seed kernel oils and de-oiled meal: Optimization and
  comparison with other methods. Grasas y Aceites 73(2), e459.
 
https://doi.org/10.3989/gya.0106211
 6. Miao Lv and Wenbiao Wu*. 2021. Simultaneous recovery of high quality black
  sesame oil and defatted meal by a new aqueous method
(新型水剂分油法):
  Optimization and comparison with other methods. Journal of Oleo Science 70 (9):
    1211-1223. doi : 10.5650/jos.ess21067.
  7. Frank Sangija1 and Wenbiao Wu*. 2020. Bamboo wine: Its production technology
    and potential as a sustainable health beverage. Food Reviews International,
   
https://doi.org/10.1080/87559129.2020.1810699
  8. Liming Wang and Wenbiao Wu*. 2019. Angiotensin-converting enzyme inhibiting
    ability of ethanol extract, steviol glycoside and protein hydrolysate from stevia
    leaves. Food & Function 10: 7967-7972. DOI: 10.1039/C9FO02127B.
  9. Lintao Zhu and Wenbiao Wu*. 2020. Artificial neural network for determining the
    hedonic score of texture and distinguishing different grades of ham sausages.
    Food Science and Technology 40(1): 46-54. DDOI:
   
https://doi.org/10.1590/fst.31018.
  10. Miao Lv and Wenbiao Wu*. 2019. Development of a new aqueous procedure for
    efficiently extracting high quality Camellia oleifera oil. Industrial Crops & Products
    138: 111583.
https://doi.org/10.1016/j.indcrop.2019.111583
  11. Juncai Tu and Wenbiao Wu*. 2019. Critical functional properties of defatted
     peanut meal produced by aqueous extraction
( 新型水剂分油法) and
     conventional methods. Journal of Food Science and Technology 56(Issue 10):4722– 

4731. https://doi.org/10.1007/s13197-019-03922-3.
12. Shuting Fu and Wenbiao Wu*. 2019. Optimization of conditions for producing
   high quality oil and deoiled meal from almond seeds by water
(新型水剂分油法).
   Journal of Food Processing and Preservation 43(8): e14050.

 https  ://doi.org/10.1111/jfpp.14050.
13. Miao Lv and Wenbiao Wu*. 2020. Optimization of an improved aqueous method
(新型水剂分油法)
for production of high quality white sesame oil and de-oiled
  meal. Grasas y Aceites 71(2), e349.
https://doi.org/10.3989/gya.0231191
14. Juncai Tu and Wenbiao Wu*. 2020. An advanced pilot method of separating
  peanut oils with high quality based on aqueous extraction
(新型水剂分油法).
  Separation Science and Technology 55(4), 739-751.
  doi.org/10.1080/01496395.2019.1569691.
15. Guangpu Zeng, Wenbiao Wu* and Wei Huang. 2019. Evaluation of nutritional
   and other functional qualities as well as dietary safety of pumpkin leaves.
   Journal of Food Safety and Food Quality 70(1), 23–29.
16. Juncai Tu and Wenbiao Wu*. 2019. Establishment of an aqueous method(新型

   水剂分油法) of extracting soy oils assisted by adding free oil. Grasas y Aceites
   70(3): e313.
https://doi.org/10.3989/gya.0711182
17. Miao Lv and Wenbiao Wu*. 2019. An advanced aqueous method(新型水剂分
  油法) of extracting rapeseed oil with high quality. Journal of Food Process
   Engineering 42(2): e12957.
https://doi.org/10.1111/jfpe.12957
18. Huanhuan Zhang and Wenbiao Wu*. 2018. Estimation of Cr(III) in Water with
   the Presence of Cr(VI) by Chlorophosphonazo I Colour Reaction
   Spectrophotometery. Analytical Sciences 34
305-310.
19. Juncai Tu, Wenbiao Wu*, Junfei Yang, Jinyue Li and Xiaohan Ma. 2017. A
   method of producing edible oils with high quality by water (新型水剂分油法)
.
   Journal of Food Processing and Preservation 41: e13280. DOI: 10.1111/jfpp.13280
20. Sa Ran and Wenbiao Wu*. 2017. A silica/polyvinyl alcohol membrane suitable
   for separating proteins. Journal of Porous Materials 24: 469–476. DOI
   10.1007/s10934-016-0282-0.
21. Chen Shen and Wenbiao Wu*. 2017. Simultaneous production of leaf protein
   concentrates and antioxidants by aqueous ethanol extraction. Journal of Food
   Process Engineering 40: e12307. doi:10.1111/jfpe.12307
22. Wenbiao Wu. 2015. The value of food resources. British Food Journal 117(1):
   431 - 442.
23. Wenbiao Wu*, Yixing Yang, Charles S. Brennan and Wei Huang. 2014. Natural
   Food Resources Bank in the form of forestry and grassland: Scenarios to ensure
   sustainable food security. Natural Resources Forum 38: 109–117. DOI:
   10.1111/1477-8947.12039.
24. Wenbiao Wu*, Xiaoguang Guo and Mingliang Huang. 2014. Evaluation of the
   acutely toxicity potential of water hyacinth leaves. Toxicology and Industrial
   Health 30(5): 426-431. DOI: 10.1177/0748233712458138
25. Wenbiao Wu* and Rong Sun. 2012. Toxicological studies of plant proteins: a
   review. Journal of Applied Toxicology 32(6): 377-464. DOI: 10.1002/jat.1780
26. Wenbiao Wu* and Yixing Yang. 2011. Decontamination of aquatic vegetable
   leaves by removing trace toxic metals during pickling process with acetic acid
   solution. Ecology of Food and Nutrition 50(4): 368-374.
27. Wenbiao Wu. 2011. Concentration of selenium by precipitating proteins from
   potato juice. International Journal of Food Science and Technology 46(2):
   402–405. DOI: 10.1111/j.1365-2621.2010.02501.x
28. Wenbiao Wu* and Yanling Sun. 2011. Dietary safety evaluation of water
   hyacinth leaf protein concentrate. Human and Experimental Toxicology 30: 1514-
   1520. doi: 10.1177/ 0960327110392085.
29. Wenbiao Wu* and Xiujuan Long. 2011. Correlation of Dispersibility of Proteins
   with that of Selenium in Teas. Biological Trace Element Research 142(2): 137-142.
   DOI: 10.1007/s12011-010-8753-7.
30. Wu, W.B* and Lakin, A.L. 1993. Estimation of protein in potato tissue by dye
   binding. Food Chemistry 46:49-53.


学术会议及其它论文:
1. Linlin Liu, Lan Mi and W. Wu*. 2016. GELLING PROPERTIES OF CHESTNUT
STARCH-EGG WHITE PROTEIN MIXTURE. In:
Gums and Stabilisers for the Food
Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global
Food Solution, edited by Peter A Williams, Glyn Phillips. Royal Society of
Chemistry, Cambridge, UK. ISBN: 978-1-78262-327-4
2. Wenbiao Wu. 2019. Dietary Risk Factors of Cardiovascular Diseases and
Nutritional Approaches to their Prevention. EC Nutrition ECO.02: 08-10.
3. Wenbiao Wu. 2020. Liver Injury: Risk Factors in Human Diets. EC Nutrition 15.3:
01-02.
4. Wenbiao Wu. 2021. Nutrition for Prevention and Management of Type-2
Diabetes. EC Nutrition 16.5: 01-02.
5. Wenbiao Wu. 2021. Food Components Able to Increase Energy Expenditure. EC
Nutrition 16.11: 01-02.
6. Wenbiao Wu. 2022. Peptides and Amino Acids from Plant Leaves: Sustainable
Nutrients and Bioactive Compounds”. EC Nutrition17.6.
 

英文学术著作论文:
1.Wenbiao Wu. 2012. Selenium in food materials and its impact on human health. In:
Selenium: Sources, Functions and Health Effects, edited by Chinatsu Aomori and
Megumi Hokkaido. Nova Science Publishers, INC, New York. ISBN: 978-1-61942-
061-8
2.Wenbiao Wu* and Mingliang Huang. 2013. Water soluble components in green teas
and their effects on human health. In: Green Tea: Varieties, Production and Health
Benefits, edited by Wenbiao Wu. Nova Science Publishers, INC, New York. ISBN: 978
-1-62257-562-6
3. Wenbiao Wu. 2013. Basic guidelines for establishing food standards. In: Processed
Foods: Quality, Safety Characteristics and Health Implications, edited by Chloe M.
Gagne and Daniel B. Jones, Nova Science Publishers, New York. ISBN: 978-1-62808
-688-1.
4. Wenbiao Wu*, Wei Huang and Yixing Yang. 2013. Principles of quality analysis and
critical control points applicable to food processing. In: Processed Foods: Quality,
Safety Characteristics and Health Implications, edited by Chloe M. Gagne and Daniel
B. Jones, Nova Science Publishers, New York. ISBN: 978-1-62808-688-1.
5. Siyan Liu and Wenbiao Wu*. 2015. Dietary Safety of Leaf Sweeteners. In: Leaf
Sweeteners: Resources, Processing and Health Effects, edited by Wenbiao Wu,
Nova Science Publishers, New York. ISBN: 978-1-63463-072-6; ISBN: 978-1-63463-084-
9 (ebook).
6. Huanhuan Zhang and Wenbiao Wu*. 2015. DIET AND LIVER DISEASES: A REVIEW OF
CONTRIBUTING FACTORS. In: Diets and Diseases: Causes and Prevention, edited by
Wenbiao Wu, Nova Science Publishers, New York. ISBN: 978-1-63484-580-9
7. Jiayuan Fu and Wenbiao Wu*. 2019. Overview of Edible Oil :
Compounds,
Production and Applications. In: Edible Oil :
Compounds, Production and
Applications, edited by Wenbiao Wu, Nova Science Publishers, New York. ISBN: 978
-1-53615-579-2
 

独立撰写的中文著作:
吴文标. 2004. 食品资源学. 中华学人出版社,香港. ISBN: 962-86081-9-3.
 

独立撰写的英文著作:
1. Wenbiao Wu. 2015. Dietary Risk Factors of Cardiovascular Diseases. Nova Science
Publishers(著名出版社)
, INC, New York. ISBN: 978-1-63482-761-4.
2. Wenbiao Wu. 2016. Development of Science and Technology of Food Resources.
Nova Science Publishers(著名出版社)
, INC, New York. ISBN: 978-1-53610-591-9.
 

主编的英文著作:
1.Wenbiao Wu. 2013. Green tea: Varieties, Production and Health Benefits. Nova
Science Publishers(著名出版社)
, INC, New York. ISBN: 978-1-62257-562-6; ISBN:
978-1-62257-569-5 (ebook).
2.Wenbiao Wu. 2015. Leaf Sweeteners: Resources, Processing and Health Effects.
Nova Science Publishers(著名出版社)
, INC, New York. ISBN: 978-1-63463-072-6;
ISBN: 978-1-63463-084-9 (ebook).
3. Wenbiao Wu. 2016. Diets and Diseases: Causes and Prevention. Nova Science
Publishers(著名出版社)
, INC, New York. ISBN: 978-1-63484-580-9
4. Wenbiao Wu and Xinchu Weng. 2019. Edible Oil:
Compounds, Production and
Applications. Nova Science Publishers(著名出版社)
, INC, New York. ISBN: 978-1-
53615-579-2
 

在中文期刊上发表的文章:
1. 张开平,刘燕丽,涂绵亮,李继伟,吴文标*. 烟曲霉A-16 产纤维素酶工艺优化及酶学特性研究
      [J]. 生物技术通报,2022,网络首发. doi: 10.13560/j.cnki.biotech.bull.1985.2021-1507
2. 沈玥琪,吴文标*.食品及其原料中的黑色素研究进展[J]. 食品工业科技, 2022,
Vol.43,
      No.10, p 1
12. doi: 10.13386/j.issn1002-0306.2021050165.
3. 傅家圆,吴文标*.微波与烤箱灭酶辅助新水剂法分离南瓜籽油的效果比较[J]. 中国油脂, 2022 Vol.47,No.1,
p4-9.
4. 甘元英,吴文标*.复合超滤膜在饮料无菌包装工业中的应用研究[J].食品与发酵工业,
2020,Vol.046, No.009, p190-194.
5. 张开平,刘燕丽,黄江奇,农建鹏,周利宏,吴文标*.混菌发酵生产芒果醋条件优化及其产品质量评价[J]].食品工业科技,2020,
Vol.41,No.9, p137-143.
6. 朱林韬,吴文标*.基于显微图像的测定值与火腿肠中蛋白质、脂肪、淀粉含量及感官评分间的相关性研究[J].食品与机械, 2019,
Vol.35, No.1, p20-24.
7. 孙蓉, 吴文标*.食品中蛋白质检测技术的研究进展[J]. 食品科学,2012,
Vol.33, No.23, p393-398.
8. 黄明亮,王雪莹,孙颖,罗佳丽,吴文标*. 菜籽蛋白功能性质及抗氧化的研究进展[J].食品工业科技
,2012,Vol.33, No.12, p405-408,413.
9. 黄明亮,孙颖, 王雪莹,吴文标*.番茄红素的提取工艺及在食品中的应用[J]. 中国调味品
,2012, Vol.6,No.37, p106-110.
10. 尹宝凤,吴文标*. 凹槽南瓜叶的营养及保健功能研究进展[J]. 食品研究与开发, 2013,
Vol.11.
11. 杨斌,吴文标*,黄威.二氧化硅制备超滤膜的研究进展[J].食品工业科技
,2010,Vol.31, No.12, p397-400.
12. 黄威,吴文标*. 南瓜叶蛋白营养价值的化学评价与比较, 食品研究与开发,2010,第30 卷第1期,
p151-154.
13. 吴文标.中外食品科学与技术专业研究生教育比较研究, 新课程研究, 高等教育, 2009 年6 月,第17期(总第153期
), p8-11.
14. 吴文标.课程设计原理在食品科学与工程专业课程设计中的应用,新课程研究, 职业教育, 2008年9 月, 第26期(总第126期
), p37-39.
15. 吴文标.试题设计原理,新课程研究, 职业教育, 2008年8 月, 第23期(总第123期
), p6-8.
16. 吴文标.课程设计的发展及其原理探讨,新课程研究,教育研究与实验(教学版),2006 年8月,
p23-27.
17. 吴文标.关于教育的新思维,教师教育与管理,教育研究与实验,2006 年9月,
p4-7.
18. 池泽铃,吴文标*. 黄花槐叶蛋白的浓缩及氨基酸组成研究,食品研究与开发, 2009, 第30 卷,第6期(总第163期
),p30-33.
19. 杨弋星,吴文标. 纯铝经氢氧化铝制备氧化铝超滤膜涂膜液的研究, 膜科学与技术,2008年12 月第28 卷,第6 期(总第133 期
),p53-58.
20. 吴文标*,刘伟. 水葫芦叶蛋白开发研究现状及发展趋势,天然产物研究与开发,2007,19:
373-377.
21. 龙秀娟,吴文标*. 电化学合成在用CO2生产食品加工原料中的应用,中国食品工业,2007 年,总第151期,
p69-71.
22. 郭晓光,吴文标*. 水浮莲叶蛋白的研究进展, 天然产物研究与开发,2006,18:
259-262,277.
23. 杨弋星,吴文标.超滤膜制膜材料研究进展和发展趋势,粮食与油脂,2005 年
,5:15-18.
24.吴文标. 食品资源经济学评价与预测方法,中国当代思想经典(1),2006 年,
p419.
25.吴文标,盛德贤,吕世安. 马铃薯酚类化合物的研究,中国马铃薯,2001 年,第15 卷,第3 期,
p158-162.
26. 吴文标. 马铃薯浓缩蛋白制品的功能性质评价,中国马铃薯,2000 年,第14 卷,第2 期,
p76-78.
27. 吴文标.马铃薯块茎中的6-羟基-7-甲氧基香豆素的分离和鉴定,马铃薯杂志,1999 年,第13卷,第2 期,
p79-80.
28. 吴文标,盛德贤,吕世安,向常青. 叶蛋白研究,全国现代农业科技学术研讨会论文,学术论文集(二),2000年12 月,
p 15-18.
29. 吴文标食品资源企业经济学评价与预测方法,中国当代思想经典○1 ,p419,2006 年3 月,中新出版社
.
 

国家发明及实用新型专利:
1.利用植物叶片生产食用蛋白的方法,国家发明专利号:ZL01140058.7,授权公告日:2004 年3 月10 日。
2.水剂法生产食用菜籽蛋白和油脂的方法,国家发明专利号:ZL0203807.4,授权公告日:2004年11 月24 日。
3..油菜籽的综合加工方法,国家发明专利号:ZL95101801.9,授权公告日:2000年2 月12 日。
4. 超微破碎辊碾磨,国家实用新型专利,国家专利号:ZL 2015 2 0140822.X,授权公告日:2015年9月2日。
5..圆环形风力分级机,国家实用新型专利,国家申请号或专利号:ZL 2016 2 1073451.9,授权公告日:2017年05月03日。
6..一种超微破碎辊碾磨, 国家发明专利号:ZL 2015 1 0108604.2, 授权公告日:2018年01月09日。
7.单辊式超微破碎辊碾磨器,国家实用新型专利,国家申请号或专利号:ZL 201820292807.0,授权公告日:2019年01月11日。
8.圆环型高效风力筛分机,国家发明专利号:ZL 2016 10842524.4, 授权公告日:2019 年03月26日。
9.往复式超微破碎辊碾器,国家实用新型专利,国家申请号或专利号:ZL 201821459349.1,授权公告日:2019年05月10 日。
10.在新水剂法工艺技术方面申请了2 项专利。
 

开发并在产的部分代表性产品

    

                                       供稿:吴文标
                                       一审:周刚
                                       二审:张宇昊
                                       三审:吴俊平