研究领域：

农林产品加工技术与装备

研究方向：

1.食品科学 2.农产品加工及贮藏工程 1. 淀粉改性技术及应用 2. 淀粉结构与功能性质主要工作经历及业绩： 1.2022.07-今 食品科学与工程学院 校聘副教授 2.2020.07 -2022.06 生物工程学院 博士后研究员 教授课程 食品机械与设备（本科）、食品质量与安全概论（本科）、食品安全与生活（本科） 科研项目 近年来，主持国家级项目1项，其他项目1项，参与国家级项目2项。 1. 新型醋酸酯淀粉基食品抗菌材料构建及抑菌机理研究（3210161263），国家自然科学基金青年基金项目，2022.01-2024.01，主持。 2. 淀粉/纤维素在离子液体溶剂体系中溶解和相转变的研究（2019003），天津科技大学优秀博士学位论文创新资助项目，2019.06-2020.06，主持。 3.热加工过程中淀粉与脂质等组分互作及对其发酵代谢机制的影响（32030084），国家自然科学基金重点项目，2021.01-2025.01，参与。 4.热加工过程中淀粉有序结构的变化及与酶消化性的关联机理研究（31871796）国家自然科学基金面上项目，2019.01-2022.01，参与。科研论文 近年来，以第一作者发表论文12篇，其中SCI收录10篇（累积影响因子≥65）。 Ren, F., Wang, J., Yu, J., Zhong, C., Xie, F., & Wang, S*. (2022). Green synthesis of acetylated maize starch in different imidazolium carboxylate and choline carboxylate ionic liquids. Carbohydrate Polymers, 288, 119353. Ren, F., Wang, J., Yu, J., Zhong, C., Xie, F., & Wang, S. (2021). Dissolution of cellulose in ionic liquid–DMSO mixtures: Roles of DMSO/IL ratio and the cation alkyl chain length. ACS omega, 6, 27225-27232. Ren, F., Wang, J., Xie, F., Zan, K., Wang, S., & Wang, S*. (2020). Applications of ionic liquids in starch chemistry: A review. Green Chemistry, 22, 2162-2183. (封面论文) Ren, F., Xie, F., Luan, H., Wang, S., & Wang, S*. (2020). Phase transition of maize starch in aqueous ionic liquids: Effects of water: ionic liquid ratio and cation alkyl chain length. Industrial Crops and Products, 144, 112043. Ren, F., Wang, J., Yu, J., Xiang, F., Wang, S., Wang, S*., & Copeland, L. (2019). Dissolution of maize starch in aqueous ionic liquids: the role of alkyl chain length of cation and water: ionic liquid ratio. ACS Sustainable Chemistry & Engineering, 7, 6898-6905. Ren, F., & Wang, S*. (2019). Effect of modified tapioca starches on the gelling properties of whey protein isolate. Food Hydrocolloids, 93, 87-91. Wang, J.,1 Ren, F.,1 Huang, H., Wang, Y., Copeland, L., Wang, S., & Wang, S*. (2019). Effect of CaCl2 pre-treatment on the succinylation of potato starch. Food chemistry, 288, 291-296. Ren, F., Wang, J., Luan, H., Yu, J., Copeland, L., Wang, S., & Wang, S*. (2019). Dissolution behavior of maize starch in aqueous ionic liquids: Effect of anionic structure and water/ionic liquid ratio. ACS omega, 4, 14981-14986. Ren, F., Yu, B., Dong, D., Hou, Z. H., & Cui, B. (2017). Rheological, thermal and microstructural properties of whey protein isolate‐modified cassava starch mixed gels at different pH values. International Journal of Food Science & Technology, 52, 2445-2454. Ren, F., Dong, D., Yu, B., Hou, Z. H., & Cui, B. (2017). Rheology, thermal properties, and microstructure of heat‐induced gel of whey protein–acetylated potato starch. Starch‐Stärke, 69, 1600344. 著作及教材编写： 1. 王书军，任菲，王晋伟，谢丰蔚。离子液体在淀粉化学中的应用。张军（主编），离子液体在天然高分子中的应用。化工出版社，2022. 2. Wang S J, Ren F, Wang J W. Starch, Treatment, and Modification in Kirk-Othmer Encyclopedia of Chemical Technology. John Wiley & Sons, Inc., 2020, 10.1002/0471238961.koe00055. 3. Wang S J, Ren F, Chao C, Liu X. Alterations of polysaccharides, starch gelatinization and retrogradation in Chemical Changes during Processing and Storage of Foods. Implications for Food Quality and Human Health, Delia B. Rodriguez-Amaya (Ed.) Elsevier, 2020. 4. Wang S J, Ren F. Rheological, pasting, and textural properties of starch in Wang S. (Eds.), Starch structure, functionality and application in foods, pp. 121-129, Springer, 2020.