Shuangkui Du Ph.D
Education
July 1995，B.S. (Farm Products Storage and Processing), Northwest Agriculture University, Yangling, ShaanXi, China
Jan. 2002，M.S. (Food Science) - Northwest A&F University, Yangling , ShaanXi, China
Apr. 2007，Ph.D. (Food Science) - Northwest A&F University, Yangling , ShaanXi, China
July 2008，Visiting Scholars（Food Science）- Iowa State University，Iowa，USA
Appointments
Jan. 2018- present Professor
College of Food Science and Engineering, Northwest A & F University, Yangling, ShaanXi, P. R. China
Jan. 2006- Dec.2017 Associate Professor
College of Food Science and Engineering, Northwest A & F University, Yangling, ShaanXi, P. R. China
Jan. 2001- Dec.2005 Lecturer
College of Food Science and Engineering, Northwest A & F University, Yangling, ShaanXi, P. R. China
July 1995- Dec.2000 Teaching Assistant
Department of Food Science, Northwest Agriculture University, Yangling, ShaanXi, P. R. China
Research Area
Resistant starch properties and function
Exploit and utilization of coarse grain
Agricultural by-products utilization
Courses Offered
For Undergraduate students
Experimental Design and Data Analysis
Food sensory evaluation
Starch Engineering
Cereal & Oil Food Processing Technology
For Graduate Students
Food Research Experimental Design and Data Analysis
Topics on Cereal & Oil Food Processing science
Awards and Honors
2006 Excellent Courses Award: Food Experimental Design and Data Analysis. Northwest A & F University.
2010 Second-class Award of teaching achievement: Course Reform and Textbook Construction of Food Experiment Design. Northwest A & F University.
2012 Excellent Courses Award. Food Experiment Design. Northwest A & F University.
2015 Second-class Award of teaching achievement: Course System and Teaching Platform Construction of Food Experiment Design. Northwest A & F University.
2016 Advanced Individual: Northwest A & F University
2018 Outstanding Staff in Party Affairs: Northwest A & F University
2019 Advanced Individual of Teacher's Morality: Northwest A & F University
2020 Honor of "my favorite teacher” : Northwest A & F University
2020 Excellent Textbook: Experimental Design and Data Analysis. Northwest A & F University
Publications
35) Chunwei Du, Fan Jiang, Wenqian Jiang, Wupeng Ge, Shuang-kui Du*. Physicochemical and structural properties of sago starch. International Journal of Biological Macromolecules,2020,164: 1785-1793. (IF=5.16)
34) Fan Jiang, Chunwei Du, Ying Guo, Jiayang Fu, Wenqian Jiang, Shuang-kui Du*. Physicochemical and structural properties of starches isolated from quinoa varieties. Food Hydrocolloids, 2020,101,105515(IF=7.05)
33) Fan Jiang, Chunwei Du, Wenqian Jiang, Liying Wang, Shuang-kui Du*.The preparation, formation, fermentability, and applications of resistant starch. International Journal of Biological Macromolecules,2020,150:1155-1161 (IF=5.16)
32) Ying Guo, Mengting Ma, Fan Jiang, Wenqian Jiang, Hanxin Wang, Shuang-kui Du*. Protein quality and antioxidant properties of soymilk derived from black soybean after in vitro simulated gastrointestinal digestion. International Journal of Food Science and Technology, 2020, 55(2):720-728 (IF=2.77)
31) Wei Xie, Yanjing Ren, Fan Jiang, Jibao Liang, Shuang-kui Du*. Pretreatment of quinoa straw with 1-butyl-3-methylimidazolium chloride and physiochemical characterization of biomass. Renewable Energy, 2020,146:1364-1371(IF=6.27)
30) Wei Xie, Dayun Zhou, Yanjing Ren, Shurong Tang, Meng Kuang, Shuang-kui Du*. 1-Butyl-3-methylimidazolium chloride pretreatment of cotton stalk and structure characterization. Renewable Energy, 2018,125:668-674(IF=4.36)
29) Mengting Ma,Yanjing Ren, Wei Xie, Dayun Zhou, Shurong Tang, Meng Kuang, Yanqin Wang, Shuang-kui Du*. Physicochemical and functional properties of protein isolate obtained from cottonseed meal. Food Chemistry, 2018, 240: 856-862 (IF=4.53)
28) Mengting Ma, Yijing Wang, Meixia Wang, Jay-lin Jane, Shuang-kui Du*.Physicochemical properties and in vitro digestibility of legume starches. Food Hydrocolloids, 2017, 63: 249-255(IF=4.75)
27) Shuang-kui Du*, Xia Su, Weihua Yang, Yanqin Wang, Meng Kuang, Lei Ma, Dan Fang, Dayun Zhou. Enzymatic saccharification of high pressure assist-alkali pretreated cotton stalk and structural characterization. Carbohydrate Polymers, 2016, 140(1):279-286 (IF=3.92)
26) Meixia Wang, Dayun Zhou, Yanqin Wang, Shoujun Wei,Weihua Yang, Shuangjiao Xu, Shuang-kui Du*. Bioethanol production from cotton stalk: a comparative study of various pretreatments. Fuel, 2016, 184(7):527-532(IF=4.60)
25) Shuang-kui Du*, Hongxin Jiang, Yongfeng Ai, Jay-lin Jane.Physicochemical properties and digestibility of common bean (Phaseolus vulgaris L.) starches. Carbohydrate Polymers, 2014, 108(8): 200-205 (IF=3.92)
24)Yan Zhao, Shuang-kui Du*, Hanxin Wang, Meng Cai. In vitro antioxidant activity of extracts from common legumes. Food Chemistry, 2014, 152(1): 462-466 (IF=3.33)
23)Shuang-kui Du*, Hongxin Jiang, Xiuzhu Yu, Jay-lin Jane. Physicochemical and functional properties of whole legume flour. LWT- Food Science and Technology, 2014,55(1): 308-313 (IF=2.55)
22) Shuang-kui Du*, Xinna Zhu, Hua Wang, Dayun Zhou, Weihua Yang, Hongxia Xu. High pressure assist-alkali pretreatment of cotton stalk and physiochemical characterization of biomass. Bioresource Technology, 2013, 148(11): 494-500 (IF=4.75)
21) Ying guo, Fan Jiang, Shuang-kui Du*, et al. Effect of roasting on antioxidant property of small black soybean and seed coat. Journal of the Chinese Cereals and Oils Association, 2019,34(6):18-23
20) Yanjing Ren, Wei Xie, Shuang-kui Du*, et al. Comparison on nutritional components and antioxidant Aactivities of quinoa flour. Journal of the Chinese Cereals and Oils Association, 2019, 34(3):13-18
19) Jiayang Fu, Mengting Ma, Shuangkui Du*, et al. Effects of different oil extraction methods on functional and structural properties of protein extracted from cottonseed meal. Food Science, 2019, 40(3):122-128 (EI)
18) Fan Jiang, Ying Guo, Shuangkui Du*, et al. Study on the functional properties of small black soybean protein. Journal of the Chinese Cereals and Oils Association,2019, 34(2):61-66
17) Chunwei Du, Menghan Gao, Shuangkui Du*, et al. Quanlity characteristics of proso millet. Food Industry, 2018,39(2):83-87
16) Mengting Ma, Yijing Wang, Shuang-kui Du*, et al. Optimization of ultrasonic-assisted alkaline extraction technology on cottonseed protein. Food Industry, 2017, 38(8):66-71
15) Yijing Wang, Mengting Ma, Shuang-kui Du*, et al. Studies on Antioxidant Activity of Buckwheat Graded Flours. Food Research And Development,2017,38(15)：20-25
14) Mengting Ma, Yijing Wang, Shuang-kui Du*, et al. Digestibility of ten food legume flours and starches. Journal of the Chinese Cereals and Oils Association.2017, 32(5):26-31
13) Meixia Wang, Dayun Zhou, Shuang-kui Du*, et al. Analysis and Evaluation of Fatty Acid Composition in Cottonseed Oil, Food Science, 2016, 37(22): 136-141 (EI)
12) Lihua Qiao, MeixiaWang, Shuang-kui Du*, et al. Influence of roasting on the antioxidant activity of small soybean. Food Science, 2016, 37(1): 88-93 (EI).
11) Hanxin Wang, Shuang-kui Du*, Yan Zhao, et al. Physicochemical and Functional Properties of Whole Flour of Small Soybeans (Glycine max L.) from Loess Plateau. Journal of the Chinese Cereals and Oils Association, 2015,30(12): 21-26 (EI)
10) Yan Zhao, Shuang-kui Du*, Hanxin Wang, et al. In Vitro Antioxidant Activity of Five Food Legumes. Journal of the Chinese Cereals and Oils Association, 2015,30(10):6-10 (EI)
9) Hanxin Wang, Shuang-kui Du*, Yan Zhao, et al.. Modification of Chickpea Protein Hydrolysates by Alcalase-catalyzed Plastein Reaction and Improvement in Antioxidant Activity. Journal of Chinese Institute of Food Science and Technology, 2015, 15(1): 34-40 (EI)
8) Meng Cai, Shuang-kui Du*, Yan Chai, et al. Studies on Antioxidant Activity of Small Soybean from the Loess Plateau. Journal of Chinese Institute of Food Science and Technology, 2014,14(8):108-115(EI)
7) Hua Wang, Shuang-kui Du*, Weihua Yang, et al. Optimization on Dilute Acid Pretreatment Conditions for Cotton Stalks in Process Fuel Ethanol, Acta energiae solaris sinica, 2014,35(1):23-28(EI)
6) Zhifu Leng, Shuang-kui Du*, Meng Cai, et al. Optimization on Processing Parameters of Corn resistant Starch by Pullulanase Hydrolysis. Journal of the Chinese Cereals and Oils Association, 2014,29(8): 28-32,37(EI)
5) Gang Nie, Zhaoxia Li, Shuang-kui Du*, et al. Analysis and Evaluation of Nutritional Components of Small Black Soybeans (Glycine max L.) from North Shaanxi Province. Acta Nutrimenta Sinica,2014,36(5):511-513
4) Shuang-kui Du*, Xiuzhu Yu, Zhixi Li. Ultrasonic Pretreatment for Preparation of Antioxidant Peptides from Chickpea Protein. Journal of Chinese Institute of Food Science and Technology, 2013,13(1):80-87(EI)
3）Hua Wang , Hongxia Xu, Shuang-kui Du*, et al. Study of Ultrasonic-assisted Alkali Pretreatment on Cotton Stalk. Journal of Agro-Environment Science, 2013, 32(2):400-406
2) Lijie Nie, Shuang-kui Du*, Hua Wang, et al. Physicochemical and Functional Properties of Defatted Legume Flour. Food Science, 2013, 34(7): 99-103
1) Shuang-kui Du*, Xiuzhu Yu, Zhixi Li. In Vitro Antioxidative Activity of Ethanol Extracts of Food Legume. Journal of Chinese Institute of Food Science and Technology, 2012,12(11):14-19
Books
1) Shuangkui Du. 2020. Experimental design and data analysis. (2nd). Science Press.
2) Shuangkui Du, Junling Shi. 2018. Food Experimental Design (2nd). China Light Industry Press.
3) Zhongxin Zhang, Shuangkui Du. 2017. Food Experimental Design and data analysis (2nd). Zhengzhou University Press.
4) Shuangkui Du. 2017. Uniform Designs and Analysis. In: Advanced Experimental Design and Data Analysis in Food research, (Wuping Zhang, Jian Yang, 3nd.). China Agricultural University Press.
5) Beizhong Han, Huarong Tong, Shuangkui Du. 2016. Food sensory evaluation (2nd). China Forestry Press.
6) Shuangkui Du. 2014. Taguchi Designs and ANOVA. In: Food Scientific Methods, (Jian Yang, ed.). China Agricultural Press.
7) Shuangkui Du, Zhixi Li. 2011. Food Experimental Design. China Light Industry Press.
8) Zhongxin Zhang, Shuangkui Du. 2011. Food Experimental Design and data analysis. Zhengzhou University Press
9) Zhixi Li, Shuangkui Du. 2010. Experimental design and data analysis. Science Press.
10) Shuangkui Du. 2009. Uniform Designs and Analysis. In: Advanced Experimental Design and Data Analysis in Food research, (Qinde Wang, Jian Yang ,ed.). China Agricultural University Press.
Recent Grant Support
1) Shaanxi Province Key Research and Development Project- Research and New Product Industrialized Processing Technology of characteristic traditional food of proso millet (2021NY-155), 2021
2) Shaanxi Province Key Research and Development Project- Research and New Product Development of Fine-Deep Processing Technology for Small Black Soybean (2017NY-177), 2017
3) Fundamental Research Funds for the Central Universities- Microstructure and digestion behavior of the legume starches (2452015206), Northwest A& F University, 2015
4) China Agro-industry Technology Research System fund- Biomass utilization of cotton stalks (CARS-18-24), 2014
5) Shaanxi Province Agriculture Research Project- The key technology of deep processing of special food resources nutritional function (2012K02-14), 2012
6) Youth Science Fund of Northwest A & F University- EHV mutation mechanism of Bacterial cellulose producing strain, Northwest A& F University, 2010
CONTACTS
Address: Xinong Rd 22, College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, PR China.712100
Tel: 86-29-87092486 (Office)
E-mail: dushuangkui@nwafu.edu.cn, dushuangkui@126.com
