The molecular nutrition and health food innovation team of Professor Min Wang from Northwest A&F University has added an academic paper selected to the ESI Highly Cited Paper Library

According to the latest statistics from the ESI (Essential Science Indicators) database of basic scientific indicators, the molecular nutrition and healthy food innovation team led by Professor Wang Min from the School of Food Science and Technology of Northwest A&F University published an academic paper "Rheological, thermal and in vitro digestibility properties on complex of "plasma modified Tartary buckwheat starches with quercetin" was selected as a highly cited ESI paper

The molecular nutrition and health food innovation team of the School of Food Science mainly uses western characteristic medicinal and edible food resources such as tartary buckwheat, red dates, black fruit medlar as materials, and focuses on the existence and distribution of functional ingredients, regulation and activity maintenance during processing, and health effects Carry out research on the mechanism of action and use it to drive the innovation of health food and guide its industrial application to achieve industrial technology upgrades and product upgrades

Corresponding author profile

Wang Min, female, born in December 1967, third-level professor, doctoral supervisor, director of the Department of Food Nutrition and Health, School of Food Science and Engineering, Northwest A&F University, director of the Laboratory of Molecular Nutrition and Healthy Food Innovation, Cornell University Agriculture Visiting scholar of the School of Life Science and Biology, concurrently an expert in the nutrition and processing team of the buckwheat industry system of the Ministry of Agriculture, a processing post scientist in the Shaanxi small grains industry system, a guest professor of the Small Grain and Soy Research Center of Northwest A&F University, and a food science and technology expert of the American Society for Food Science and Technology Member of Research Institute (IFT), Member of Chinese Nutrition Society, Vice President of Shaanxi Agricultural Economics Association, Director of Shaanxi Physiological Science Association, Vice President of Shaanxi Diet and Nutrition Association, Member of Shaanxi Food Science and Technology Association, Shaanxi Pharmacological Society of Chinese Medicine Pharmacology Committee members and other staff