Welcome to the official website of School of Food and Biological Engineering, Jiangsu University! Chinese | Jiangsu University
WebSite: 首页 >> Faculty &Staff >> Master Supervisor >> Content

Wu Bengang

NameWu Bengang

Technical postAssociate Professor; Master supervisor

AddressXuefu Road 301, Zhenjiang 212013, PR China

E-mailwubg@ujs.edu.cn

Education

Jiangsu university, MS and PhD, 2009-2014

Shandong University of Technology, BS, 2004-2008

Professional   Experience

2014/07- Now, Jiangsu University, China, Associate Professor

Scientific Research Field

Food physical processing technology and equipment;

Infrared technology of Fruits and vegetables processing;

Social academic post and honor

Teaching Courses

food physical   processing

Published   papers

[1] Bengang Wu, Chengcheng Qiu, Yiting Guo*, et al. Ultrasonic-assisted flowing water thawing of frozen beef with different frequency modes: Effects on thawing efficiency, quality characteristics and microstructure, Food Research International, 2022(157): 111484

[2] Yiting Guo, Bengang Wu*, Haile Ma, et al. Thermosonication inactivation of horseradish peroxidase with different frequency modes: Effect on activity, structure, morphology and mechanisms, Food Chemistry, 2022, 384

[3] Bengang Wu*, Xiuyu Guo, Haile Ma, et al. Enhancing jackfruit infrareddrying by combining ultrasound treatments: Effect on drying characteristics, quality properties and microstructure, Food chemistry, 2021, 358

[4] Yiting Guo, Bengang Wu*, Zhongli Pan, et al. Effects of power ultrasound enhancement on infrared drying of carrot slices: Moisture migration and quality characterizations, LWT - Food Science and Technology, 2020, 126

[5] Bengang Wu, Zhongli Pan, Haile Ma*, et al. Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying. Journal of Food Engineering,2018(237):249–255.

[6] Bengang Wu, Zhongli Pan, Haile Ma*, et al. Drying Performance and Product Quality of Sliced Carrots by Infrared Blanching Followed by Different Drying Methods. International Journal of Food Engineering. 2018:20170384.

[7] Bengang Wu, Juan Wang, Haile Ma*, et al. Effects of infrared blanching and dehydrating pretreatment on oil content of fried potato chips. Journal of Food Processing & Preservation, 2017(6):e13531.

[8] Bengang Wu, Zhongli Pan*, Wenjuan Qu, Bei Wang, Juan Wang, Haile Ma*. Effect of simultaneous infrared dry-blanching and dehydration on quality characteristics of carrot slices [J]. LWT-Food Science and Technology, 2014, 57(1): 90-98.

[9] Bengang Wu, Haile Ma*, Wenjuan Qu, Bei Wang, Xin Zhang, Peilan Wang, Juan Wang, Griffiths G. Atungulu and Zhongli Pan*. Catalytic Infrared and Hot Air Dehydration of Carrot Slices [J]. Journal of Food Process Engineering, 2014, 37(2): 111-121.

[10] Bengang Wu, Haile Ma*, Zhongli Pan, Juan Wang, Wenjuan Qu, and Bei Wang. Drying and quality characteristics and models of carrot slices under catalytic infrared heating. [J]. International Agricultural Engineering Journal, 2014, 23(2): 70-79.

Main Scientific Research Projects

[1] National Natural Science Foundation of China (No. 31801562)

[2] National Natural Science Foundation of Jiangsu province (No. BK20150500)

[3] Jiangsu province agricultural products physical processing key laboratory open fund (No. JAPP2015-2)

[4] Jiangsu University Advanced Talent Research Start-up Fund (15JDG070)

Patents

Scientific Research Achievements and Awards

Number of   postgraduates under supervision

Number of   supervised masters and Ph.D.

Number of   supervised undergraduates

Annual 1-2

The above   information updated

2022-9



Copyright © 2020-2023 Jiangsu University - School of Food and Biological Engineering All Right
Add: School of Food and Biological Engineering, Jiangsu University,301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
Tel: 0086-511-88780201 Fax: 0086-511-88780201 E-mail: spxy@ujs.edu.cn