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年博士毕业后在江苏海洋大学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
· 发表论文
1、全部作者，论文题目，期刊名称，年、卷（期）:页码
1. Shengjun Wu, Zhengyu Jin, Qunyi Tong. (2009). Sweet potato: a novel substrate for pullulan production by Aureobasidium pullulans. Carbohydrate Polymers, 76(4), 645-649.
2. Shengjun Wu Zhengyu Jin, Qunyi Tong. (2009). Graft copolymerization of methyl acrylate onto pullulan using ceric ammonium nitrate as initiator. Carbohydrate Polymers, 76(1), 129-132.
3. Shengjun Wu, Zhengyu Jin, Jin Moon Kim, Qunyi Tong, Hanqing Chen. (2009). Downstream processing of pullulan from fermentation broth. Carbohydrate Polymers, 77(4), 25-28.
4. Shengjun Wu, Hanqing Chen, Qunyi Tong, Xueming Xu, Zhengyu Jin. (2009). Preparation of maltotriose by hydrolyzing of pullulan with pullulanase. European Food research and Technology, 229(5), 821-824.
5. Shengjun Wu, Hanqing Chen, Zhengyu Jin, Qunyi Tong. (2010). Effect of two-stage temperature on pullulan production by Aureobasidium pullulans. World Journal of Microbiology and Biotechnology, 26(4), 737–741.
6. Shengjun Wu, Jin Moon Kim, Chao Zhou, Zhengyu Jin, Qunyi Tong. (2010). Estimation of pullulan by hydrolysis with pullulanase. Biotechnology Letters, 32(8), 1143-1145.
7. Shengjun Wu. (2011). Preparation of chitosan from Clanis bilineata larvae skin using enzymatic methods. Carbohydrate Polymers, 83 (2), 1008-1010.
8. Shengjun Wu. (2011). Preparation of water soluble chitosan by hydrolysis with commercial α-amylase containing chitosanase activity. Food Chemistry, 128 (3), 769-772.
9. Shengjun Wu, Jing Chen, undefinedamp; Saikun Pan. (2012). Optimization of fermentation conditions for the production of pullulan by a new strain of Auerobasidium Pullulans isolated from sea mud and its characterization. Carbohydrate Polymers. Carbohydrate Polymers, 87(2), 1696-1700.
10. Sheng-Jun Wu. (2012). Degradation of κ-carrageenan by hydrolysis with commercial α-amylase, Carbohydrate Polymers, 89, 394-396.
11. Shengjun Wu, Ruizhen Cai, Yuying Sun. (2012). Degradation of curdlan using hydrogen peroxide. Food Chemistry, 135(4), 2436-2438.
12. Shengjun Wu. (2012). Preparation of chitooligosaccharides from Clanis bilineata larvae skin and their antibacterial activity. International Journal of Biological Macromolecules, 51(5), 1147-1150.
13. Shengjun Wu. (2013). Hypolipidemic activity of the lipids from Clanis bilineata (Lepidoptera), an edible insect. Agro Food Industry Hi-Tech, 24(1), 52-54.
14. Shengjun Wu, Jinhua Chen. (2013). Using pullulan-based edible coatings to extend shelf-life of fresh-cut ‘Fuji’ apples. International Journal of Biological Macromolecules, 55, 254-257.
15. Shengjun Wu. (2013). Inhibition of enzymatic browning of the meat of Clanis bilineata (Lepidoptera) by glutathione. Food Science and Technology Research, 19(3), 347-352
16. Sheng-Jun Wu, Jin-Hua Wu, Ling-Zhu Xia, Chao Chu, Dou Liu, Ming Gong. (2013). Preparation of xanthan-derived oligosaccharides and their hydroxyl radical scavenging activity. Carbohydrate Polymers, 92(2), 1612-1614.
17. Sheng-Jun Wu, Sai-Kun Pan, Hong-Bin Wang, Jin-Hua Wu. (2013). Preparation of chitooligosaccharides from cicada slough and their antibacterial activity. International Journal of Biological Macromolecules, 62, 348-351.
18. Shengjun Wu. (2014). Glutathione suppresses the enzymatic and non-enzymatic browning in grape juice. Food Chemistry, 160, 8-10
19. Shengjun Wu, Saikun Pan, undefinedamp; Hongbin Wang. (2014). Effect of trehalose on Lateolabrax japonicus myofibrillar protein during frozen storage. Food Chemistry, 160, 281-285.
20. Sheng-Jun Wu. (2014). Preparation and antioxidant activity of the oligosaccharides derived from Laminaria japonica. Carbohydrate Polymers, 106(15), 22-24.
21. Sheng-Jun Wu*, Jing Chen. (2014). Preparation of maltotriose from fermentation broth by hydrolysis of pullulan using pullulanase. Carbohydrate Polymers, 107(17), 94-97.
22. Shengjun Wu, Hongbing Wang. (2014). Inhibition of browning in canned mushroom using glutathione and sodium phytate. International Journal of Food Science and Technology, 49(3), 924-927.
23. Shengjun Wu. Effect of chitosan based edible coating on preservation of white shrimp during partially frozen storage. International Journal of Biological Macromolecules, 65, 325-328.
· 承担科研项目
1. 豆丹设施养殖及保鲜加工技术开发. 江苏省科技厅. 2012.
· 专利情况
1. 豆丹高产养殖方法
