个人简介
吴胜军，男，1972年生，副教授。1996年本科毕业于淮海工学院食品科学与工程专业；1999年硕士毕业于福建农业大学农产品储藏及加工工程专业；1999年9月硕士毕业后在淮海工学院从事食品方面的教学与科研工作；自2004年开始在江南大学攻读在职博士学位，2009年博士毕业后继续在淮海工学院从事食品科学方面的教学与科研工作。共发表SCI论文20多篇,获得1项国家发明专利授权。
一、教学情况
1、承担课程名称（本科或研究生）
食品营养与卫生学、食品工艺学、食品分析、食品生物化学、食品添加剂
二、科研情况
（二）承担科研项目
1、项目名称，项目来源，时间
1.豆丹设施养殖及保鲜加工技术开发.江苏省科技厅.2012.
三、成果获奖情况
1、获奖成果名称，获奖等级，时间
四、专利情况
1、专利名称，专利号，时间
1.豆丹高产养殖方法.(ZL200810168215.9).2010.11.10
近期论文
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1、全部作者，论文题目，期刊名称，年、卷（期）:页码
1.ShengjunWu,ZhengyuJin,QunyiTong.(2009).Sweetpotato:anovelsubstrateforpullulanproductionbyAureobasidiumpullulans.CarbohydratePolymers,76(4),645-649.
2.ShengjunWuZhengyuJin,QunyiTong.(2009).Graftcopolymerizationofmethylacrylateontopullulanusingcericammoniumnitrateasinitiator.CarbohydratePolymers,76(1),129-132.
3.ShengjunWu,ZhengyuJin,JinMoonKim,QunyiTong,HanqingChen.(2009).Downstreamprocessingofpullulanfromfermentationbroth.CarbohydratePolymers,77(4),25-28.
4.ShengjunWu,HanqingChen,QunyiTong,XuemingXu,ZhengyuJin.(2009).Preparationofmaltotriosebyhydrolyzingofpullulanwithpullulanase.EuropeanFoodresearchandTechnology,229(5),821-824.
5.ShengjunWu,HanqingChen,ZhengyuJin,QunyiTong.(2010).Effectoftwo-stagetemperatureonpullulanproductionbyAureobasidiumpullulans.WorldJournalofMicrobiologyandBiotechnology,26(4),737–741.
6.ShengjunWu,JinMoonKim,ChaoZhou,ZhengyuJin,QunyiTong.(2010).Estimationofpullulanbyhydrolysiswithpullulanase.BiotechnologyLetters,32(8),1143-1145.
7.ShengjunWu.(2011).PreparationofchitosanfromClanisbilineatalarvaeskinusingenzymaticmethods.CarbohydratePolymers,83(2),1008-1010.
8.ShengjunWu.(2011).Preparationofwatersolublechitosanbyhydrolysiswithcommercialα-amylasecontainingchitosanaseactivity.FoodChemistry,128(3),769-772.
9.ShengjunWu,JingChen,&SaikunPan.(2012).OptimizationoffermentationconditionsfortheproductionofpullulanbyanewstrainofAuerobasidiumPullulansisolatedfromseamudanditscharacterization.CarbohydratePolymers.CarbohydratePolymers,87(2),1696-1700.
10.Sheng-JunWu.(2012).Degradationofκ-carrageenanbyhydrolysiswithcommercialα-amylase,CarbohydratePolymers,89,394-396.
11.ShengjunWu,RuizhenCai,YuyingSun.(2012).Degradationofcurdlanusinghydrogenperoxide.FoodChemistry,135(4),2436-2438.
12.ShengjunWu.(2012).PreparationofchitooligosaccharidesfromClanisbilineatalarvaeskinandtheirantibacterialactivity.InternationalJournalofBiologicalMacromolecules,51(5),1147-1150.
13.ShengjunWu.(2013).HypolipidemicactivityofthelipidsfromClanisbilineata(Lepidoptera),anedibleinsect.AgroFoodIndustryHi-Tech,24(1),52-54.
14.ShengjunWu,JinhuaChen.(2013).Usingpullulan-basedediblecoatingstoextendshelf-lifeoffresh-cut‘Fuji’apples.InternationalJournalofBiologicalMacromolecules,55,254-257.
15.ShengjunWu.(2013).InhibitionofenzymaticbrowningofthemeatofClanisbilineata(Lepidoptera)byglutathione.FoodScienceandTechnologyResearch,19(3),347-352
16.Sheng-JunWu,Jin-HuaWu,Ling-ZhuXia,ChaoChu,DouLiu,MingGong.(2013).Preparationofxanthan-derivedoligosaccharidesandtheirhydroxylradicalscavengingactivity.CarbohydratePolymers,92(2),1612-1614.
17.Sheng-JunWu,Sai-KunPan,Hong-BinWang,Jin-HuaWu.(2013).Preparationofchitooligosaccharidesfromcicadasloughandtheirantibacterialactivity.InternationalJournalofBiologicalMacromolecules,62,348-351.
18.ShengjunWu.(2014).Glutathionesuppressestheenzymaticandnon-enzymaticbrowningingrapejuice.FoodChemistry,160,8-10
19.ShengjunWu,SaikunPan,&HongbinWang.(2014).EffectoftrehaloseonLateolabraxjaponicusmyofibrillarproteinduringfrozenstorage.FoodChemistry,160,281-285.
20.Sheng-JunWu.(2014).PreparationandantioxidantactivityoftheoligosaccharidesderivedfromLaminariajaponica.CarbohydratePolymers,106(15),22-24.
21.Sheng-JunWu*,JingChen.(2014).Preparationofmaltotriosefromfermentationbrothbyhydrolysisofpullulanusingpullulanase.CarbohydratePolymers,107(17),94-97.
22.ShengjunWu,HongbingWang.(2014).Inhibitionofbrowningincannedmushroomusingglutathioneandsodiumphytate.InternationalJournalofFoodScienceandTechnology,49(3),924-927.
23.ShengjunWu.Effectofchitosanbasedediblecoatingonpreservationofwhiteshrimpduringpartiallyfrozenstorage.InternationalJournalofBiologicalMacromolecules,65,325-328.
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