Education

·    09/2010-01/2016：Jiangnan University, Food Science and Engineering, PhD (Prof. Min Zhang and Bhesh Bhandari).

·    09/2014-06/2008：Anhui Polytechnic University, Food Science and Engineering, Bachelor degree.

Professional Experience

·    04/2016-present, Engaged in work, School of Food & Biological Engineering, Jiangsu University.

·    12/2016-10/2022, Postdoctoral Fellow, Jiangsu University (Prof. Haile Ma).

Scientific Research Field

·    Food High Efficient and Quality Drying

·    Food Physics Processing

·    3D printing of foods

·    Processing of fruit and vegetables.

Social academic post and honor

·    Top 2% of the World's Top Scientists in Food Science (2023/2024).

·    Vice President of Science and technology - "Double Innovation Plan" of Jiangsu Province.

·    Senior member - Chinese Society of Agricultural Engineering.

·    Member - Packaging and Food Engineering Branch, China Mechanical Engineering Society.

·    Guest editor - Frontiers in Nutrition.

·    Section Board Member - “Food Engineering and Technology”- Foods.

·    Serve as peer reviewer of well-known academic journals such as Ultrason. Sonochem., Trends Food Sci.Tech., Food Chem., Food Hydrocolloid., Dry. Technol., LWT., J. Food Eng., Food Res. Int., and so on.

Teaching Courses

·    The Principles of Food Engineering,

·    Special Topics of Food Physics Processing Science.

Published papers

In recent years, 92 academic papers have been published in domestic and foreign academic journals such as Food Hydrocolloid. Ultrason. Sonochem. Food Chem. Food Bioprocess Tech, etc. Those papers beve been cited more than 4500 times with7 ESI highly cited papers, and 1 hot paper. The H index is 36 (Google Scholar). Ten representative papers are listed below.

[1]     Xu et al. (2025). Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels. Food Hydrocolloids, 158, 110498.

[2]    Xu et al. (2023). Starches modification with rose polyphenols under multi-frequency power ultrasonic fields: Effect on physicochemical properties and digestion behavior. Ultrasonics Sonochemistry, 98, 106515.

[3]    Xu et al. (2023). Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation. Innovative Food Science & Emerging Technologies, 84, 103295. (Highly cited paper)

[4]    Xu et al. (2022). Selection of drying techniques for Pingyin rose on the basis of physicochemical properties and volatile compounds retention. Food Chemistry, 385, 132539.

[5]    Xu et al. (2022). Effects of flat sweep frequency and pulsed ultrasound on the activity, conformation and microstructure of mushroom polyphenol oxidase. Ultrasonics Sonochemistry, 82, 105908.

[6]    Xu et al. (2022). Recent development in high quality drying of fruits and vegetables assisted by ultrasound: A review. Food Research International, 152, 110744.

[7]    Xu et al. (2021). Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices. Ultrasonics Sonochemistry, 78, 105714.

[8]    Xu et al. (2021). Application of multi-frequency power ultrasound in selected food processing using large-scale reactors: A review. Ultrasonics Sonochemistry, 81, 105855.

[9]    Xu et al. (2021). Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state. Food Hydrocolloids, 113, 106440. (Highly cited paper)

[10]  Xu, B., et al. (2020). Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of casein. Ultrasonics Sonochemistry, 63, 104930. (Highly cited paper)

Main Scientific Research Projects

·    National key research and development project, Key technology innovation and equipment development of efficient intelligent continuous fruit and vegetable based food additive manufacturing (No. 2022YFF1101700), 2 million, 2022.12~2026.12.

·    National key research and development project, Research and development of new pre- and post-treatment technology and equipment for fruit and vegetable drying based on cost control (No.2017YFD0400903), 4.22 million, 2017.04~2020.12.

·    National Natural Science Foundation of China, Improvement of controlled pressure gas treatment on strawberry by multi-mode ultrasonic freezing and its mechanism (No. 31801561), 250 thousand, 2019.01~2021.12.

·    National Natural Science Foundation of Jiangsu province, Study on Inactivation mechanism of typical endogenous enzymes in fruit and vegetables by multi-frequency pulse mode sweep frequency ultrasound (No. BK20170538), 200 thousand, 2017.07~2020.06.

·    Postdoctoral Science Foundation of China, Ice crystal and quality control mechanism of ultrasonic frozen strawberry by microbubble construction (No. 2017M611738), 180 thousand, 2017.03~2019.03.

·    Postdoctoral Science Foundation of China, Inactivation effect and mechanism of PPO, POD and PME in apple juice by sweeping frequency ultrasound (No. 2019T120401), 50 thousand, 2019.07~2021.07.

Patents

2 PCT, 29 National invention patents

·    Multi-frequency ultrasound coupled multi-nozzle food additive manufacturing device and method（No. 2622529，UK）

·    Method of combined processing using carbon dioxide and ultrasound to improve flash-freezing efficiency and quality of fruit and vegetables（No. 201510652857.6，AUS）

·          Multi-frequency ultrasound coupled multi-nozzle food additive manufacturing device and method (ZL 202210947855.X)

Scientific Research Achievements and Awards

·          “Innovation and Application of Key Technologies in Vegetable Energy and Water Saving Processing and Waste Green Utilization” Anhui Province Science and Technology IN 2023 (Second Prize)

·          “Key Technology and Industrialization Application of High Quality Export Vegetable Processing and Preservation” Shennong China Agricultural Science and Technology Award in 2021 (Third prize)

·          "Innovation and Application of Key Technology and Equipment of Fruit and Vegetable Drying Loss Reduction" Special Prize of Science and Technology Progress of China Business Federation in 2020.

·          "Creation and application of Key Technologies and equipment for preservation, quality and efficiency Improvement of Export Vegetable Processing" The Third Prize of Jiangsu Province Science and Technology Progress Award in 2020.

·          "Research and Application of Key Technologies for Quality Control of Typical Prepared Fresh Food Processing", The Special Prize of Science and Technology Progress of China Commerce Federation.

·          "Development and Application of Key Technologies of Special Condiment Processing Quality Control Series", The First Prize of Zhongshan Science and Technology Progress Award.

·          "Development and Application of Key Technologies for Controlling the Processing Quality of Special Condiments" Second Prize of Science and Technology Progress Award of Guangdong Province.

Number of postgraduates under supervision

6

Number of supervised masters and Ph.D.

4

Number of supervised undergraduates

16

The above information updated

 Feb., 2025