Professor | East China University of Science and Technology | China
Prof. Zejian Wang is a highly regarded scholar and innovator in food science, recognized for his sustained academic excellence, interdisciplinary outlook, and meaningful contributions to global food research and practice. His education has provided a strong foundation in food chemistry, food processing systems, quality evaluation, and safety assessment, enabling him to integrate scientific theory with industrial and societal applications.
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Featured Publications
Application and mechanisms of biochar-immobilized enzymes in environmental remediation: A review
– Bioresource Technology, 2026
Integrated multi-omics and physiological analyses reveal mechanism of enhanced gellan gum biosynthesis in an ARTP-induced Sphingomonas paucimobilis mutant
– Food Microbiology, 2026
Nonstationary 13C metabolic flux analysis reveals cryptic phenylacetic acid catabolism in glucose-limited Penicillium chrysogenum chemostat cultures
– Bioresource Technology, 2026
Decoding metabolic trade-offs in Halomonas elongata: Chemostat-based flux remodeling for industrial ectoine biosynthesis
– Synthetic and Systems Biotechnology, 2025 (Open Access)
Magnetic biochar derived from penicillin fermentation residue for efficient penicillin G sodium adsorption: Kinetics, degradation mechanism, and simulations
– Bioresource Technology, 2025