Education：
Ph.D. Food Science 2011 Jiangsu University
M.S. Food Science 2005 Jiangsu University
B.S. Grain Science and Engineering 1990 Jiangnan University Professional Experience： 2015-now Professor, School of Food & Biological Engineering, Jiangsu University
2009-2015 Associate Professor, School of Food & Biological Engineering, Jiangsu University
2013-2014 Visiting Scholar, Department of Grain Science and Industry, Kansas State University(USA)
2005-2009 Lecturer, School of Biological & Environmental Engineering, Jiangsu University
1990-2001 Plant Superintendent, Zhenjiang Flour Plant Scientific Research Field： Mainly engaged in grain science and nutrition research, including: basic theory and application of Asian noodles processing; whole grain (wheat, oats, buckwheat, barley) processing technology; carbohydrate nutrition and metabolism. Social academic post and honor： 1. Director, Chinese Cereals and Oil Association
2. Deputy Secretary General, Noodles Products Branch of Chinese Cereals and Oil Association;
3. Deputy Secretary General, Food Branch of Chinese Cereals and Oil Association. Teaching Courses： 1. Food Plant Design for undergraduate students
2. Food Nutrition and Safety for master students Published papers： 1. Sun, J., Shi, J., Mu, Y., Zhou, S., Chen, Z., & Xu, B.* (2018). Subcritical butane extraction of oil and minor bioactive components from soybean germ: Determination of migration patterns and a kinetic model. Journal of Food Process Engineering, e12697.
2. Xu, B.*, Mense, A., Ambrose, K., Graybosch, R., & Shi, Y. C. (2018). Milling performance of waxy wheat and wild-type wheat using two laboratory milling methods. Cereal Chemistry.
3. Chen, Z., Li, Y., Wang, L., Liu, S., Wang, K., Sun, J., & Xu, B.* (2017). Evaluation of the possible non-thermal effect of microwave radiation on the inactivation of wheat germ lipase. Journal of Food Process Engineering, 40(4), e12506.
4. Xu, B.*, Wang, L. K., Miao, W. J., Wu, Q. F., Liu, Y. X., & Sun, Y., et al. (2016). Thermal versus microwave inactivation kinetics of lipase and lipoxygenase from wheat germ. Journal of Food Process Engineering,39(3), 247-255.
5. Han, J. H., Wu, Q. F., Xu, B.*, Zhou, S. L., & Ding, F. (2016). Quality characteristics of soybean germ oil obtained by innovative subcritical butane experimental equipment. Quality Assurance and Safety of Crops & Foods, 8(3), 369-377.
6. Xu, B.*, Han, J., Zhou, S., Wu, Q., & Ding, F. (2016). Quality characteristics of wheat germ oil obtained by innovative subcritical butane experimental equipment. Journal of Food Process Engineering,39(1), 79-87.
7. Li, B., Chen, H., Sun, D., Deng, B., Xu, B.*, & Dong, Y., et al. (2016). Effect of flameless catalytic infrared treatment on rancidity and bioactive compounds in wheat germ oil. Rsc Advances, 6(43), 37265-37273.
8. Xu, B.*, Liu, Y. X., Miao, W. J., Zhou, S. L., & Gao, C. (2014). A modified titrimetric method for measuring the activity of wheat germ lipase. Quality Assurance and Safety of Crops & Foods, 7(3), 327-334.
9. Xu, B.*, Zhou, S. L., Miao, W. J., Gao, C., Cai, M. J., & Dong, Y. (2013). Study on the stabilization effect of continuous microwave on wheat germ. Journal of Food Engineering, 117(1), 1-7.
10. Xu, B., Miao, W. J., Hu, Q. S., Gao, C., & Dong, Y.* (2013). A modified colorimetric method for determining the activity of wheat germ lipase in low-aqueous media. Quality Assurance and Safety of Crops & Foods, 5(2), 113-118.
11. Xu, B., Miao, W. J., Guo, K., Hu, Q. S., Li, B., & Dong, Y. * (2012). An improved method to characterize crude lipoxygenase extract from wheat germ. Quality Assurance and Safety of Crops & Foods, 4(1), 26-32.
12. Xue D P, Xu B*, Han J H, and Dong Y, 2014. Screening of activated carbon for zein decolorization and optimization of decolorization process. Journal of the Chinese Cereals and Oils Association. 29 (8): 11-16.
13. Xiao X*, Xue D P, Wang Y, and Xu B, 2014. Progress in the study of decolorization technology of zein. Food Science and Technology. 39(1): 178-182.
14. Xue D P, Xu B*, Jiang H, Zhu Y M, and Dong Y, 2013. Study on non-thermal effect of microwave in food processing. Journal of Chinese Institute of Food Science and Technology. 4:143-148.
15. Wang Z H, Xu B, 2013. Characteristics, production status and application prospect of zein, Grain and Food Industry, 20(5):21-24.
16. Li B, Dong Y*, and Xu B, 2012. A spectrophotometric method for determining the activity of lipoxygenase activity in rice bran and its enzymatic characteristics study. Journal of Chinese Institute of Food Science and Technology. 9: 192-197.
17. Xu B*, Zhou S L, Miao W J, and Dong Y, 2012. Microstructure and pasting characteristics of wheat germ treated by microwave radiation. Transactions of the Chinese Society for Agricultural Machinery. 12:151-157.
18. Miao W J, Xu B*, Zhou S L, and Dong Y, 2012. The development of wheat germ stabilization technology. Journal of the Chinese Cereals and Oils Association. 10: 123-128.
19. Xu B, Miao W J, and Dong Y*, Li B, Xu S Y, 2012. Resource distribution and processing quality of commercial wheat germ in China. Transactions of the CSAE. 2:244-249.
20. Wang H P, Xu B*, Zhou S L, and Dong Y, 2012. Soy germ efficient separation technology. Chinese oil. 4:70-72.
21. Xu B and Dong Y*, 2011. Present situation and trends of wheat germ industrialization developing. Transactions of the CSAE. 12:341-345.
22. Xu B, Li B, Miao W J, Xu S Y, and Dong Y*, 2011. Mechanism of acidification and deterioration of wheat germ during storage. Journal of the Chinese Cereals and Oils Association. 9:123-128.
23. Xu B, Dong Y*, Wu Y B, Wang C Y, and Xu S Y, 2010. Technology and equipment of stabilized storage of wheat germ by on-line multistage fluidization drying. Transactions of the Chinese Society for Agricultural Machinery. 1:127-131.
24. Xu B, Dong Y*, and Wu Y B, 2009. Study on technology of stabilized storage of wheat germ by on-line microwave processing. Transactions of the Chinese Society for Agricultural Machinery. 8:134-138.
25. Xu B, Dong Y*, Hu Q S, Yu Y B, and Liu J J, 2009. A Modified Spectrophotometric Method for Determination of Activity of Crude Lipoxygenase from Wheat Germ. Chinese Journal of Analytical Chemistry 8: 1252. Main Scientific Research Projects： Researching projects:
1. 2018.01-2021.12, National Natural Science Foundation of China: Mechanism of Moderate removal of structural fat in oat based on subcritical fluid and improvement cold water swelling performance of oat starch (31771900);
2. 2018.01-2020.12, National “13th Five-Year Plan” Key R&D Program of China: Research and demonstration of key technical equipment for moderate processing of bulk Flour product (2018YFD0401004);
3. 2016.01-2020.12, National “13th Five-Year Plan” Key R&D Program of China: Development and demonstration of moderate processing technology and intelligent key equipment for rapeseed (2016YFD0401401);
4. 2016.07-2020.12, National “13th Five-Year Plan” Key R&D Program of China: Research and demonstration of processing technology of non-fermented staple food of potato (2016YFD0401303);
5. 2016.07-2019.06，Key R&D Program of Jiangsu Province: Key Technology Research on Preparation of High Purity Zein and Development of Sustained Release Coating Materials (BE2016348).
6. 2016.06-2018.07, Key R&D Program of Jiangsu Province: Co-development of key technologies for intelligent manufacturing of special diets for people with glycolipid metabolism disorder (BZ2016030). Completed projects:
1. National Natural Science Foundation of China (NSFC): The regulation mechanism of microwave cooperated with inorganic salts on embrane-bound lipase from wheat germ and its lipid-water interfacial activity (31371877). Accepted by NSFC in 2018.
2. Specially supported program of China Postdoctoral Science Foundation: The disturbance mechanism of microwave on oil-water interface of heat resistant membrane bound wheat germ lipase (2013T60510). Accepted in 2017.
3. Innovation Fund Project of Henan Province: A set of experimental facility of intelligent ultrasonic assisted sub-critical fluid extraction (132203210271). Accepted in 2016.
4. Innovation Fund of the Ministry of Science and Technology: Production of Zein and Zeaxanthin from processing by-products of corn (11C26213201415), accepted by the Ministry of Science and Technology in 2014.
5. Innovation Fund of Henan province, Natural products intelligent subcritical fluid temperature extraction equipment (102203210083), accepted in 2012.
6. Cooperative Innovation Fund of Jiangsu Province--the Prospective and Joint Research Project: Key technology research and product development of anti-tumor function food and new food ingredients by wheat germ (BY2012172), accepted by Science and Technology Department of Jiangsu Province in 2014 December (Ranking Second).
7. The Transformation Project of Major Scientific and Technological Achievements of Jiangsu Province: Development and industrialization of key technologies of value-added and full utilization of wheat germ and bran (BA2009111), accepted by Science and Technology Department of Jiangsu Province in 2014 May (Ranking Third).
8. National Natural Science Foundation of China: regulation effect of Balsam pear on glucose and lipid and mechanism of molecular nutrition (31040061), accepted by the National Fund Committee in 2013 (Ranking Third).
9. Agricultural Science and Technology Supportive Program of Jiangsu provincial government: New technology and equipment of wheat germ stabilization and comprehensive utilization (BE2007420), accepted in 2009 (Ranking Third). Patents： 1. Xu B, Jiang S, Zhou S L, Dong Y, Sun J. A determination method for residual solvent in the extraction product by liquefied petroleum gas. Chinese Patent, ZL 201210551265.1. Authorized on 06-25-2014.
2. Xu B, Dong Y, Li B, Wang H P, Miao W J. A method of using sub-critical butane to extract high quality soybean germ oil. Chinese Patent, ZL 201110070808.3. Authorized on 03-13-2013.
3. Xu B, Dong Y, Wang H P. A cogeneration method for soybean germ of germ oil, oligosaccharide and protein concentrate. Chinese Patent, ZL201110070810.0. Authorized on 03-13-2013.
4. Xu B, Zhu X L, Dong Y, Feng J, Cai J R, Jiang S, Ren X F. A sub-critical fluid extraction device and method for the extraction of active ingredients in natural products. Chinese Patent, ZL 200910034263.3. Authorized on 05-30-2012.
5. Xu B, Dong Y, Zhang X Q, Jiang S, Ren X F, Zhou X X. A method and equipment for wheat bran drying by stream-line combine microwave. Chinese Patent, ZL 200910033456.7. Authorized on 08-08-2012.
6. Sun J, Xu B, Dong Y, Jiang S, Gao Z, Egg yolk lecithin, cephalin, egg yolk oil and low denatured protein powder generation method. Chinese Patent, ZL201210330592.4. Authorized on 12-04-2014.
7. Dong Y, Xu B, Chen G P, Qian Y, Zhang H H, Cui H L. An on-line enzyme inactivation devices for wheat germ by microwave. Chinese Patent, ZL201110033322.2. Authorized on 12-19-2012.
8. Dong Y, Xu B, Jing P, Cui H L, Shao Y L, Yang J. Anti-oxidation polypeptide composition of sesame and its production method. Chinese Patent, ZL 200810243669.8. Authorized on 07-06-2011.
9. Dong Y, Xu C F, Xu B, Zha Q, Zhang H Y. A preparation method of high-purity α-zein. Chinese Patent, ZL 200610086010.7. Authorized on 12-23-2009.
Scientific Research Achievements and Awards： 1. The 2nd prize in Award for Science and Technology Progress, awarded by Henan provincial government, 2013.
2. The 2nd prize in Award for Science and Technology Progress, awarded by Chinese Cereals and Oils Association, 2012.
3. The 1st prize in Award for Science and Technology Progress, Awarded by Anyang city government, 2013. Number of postgraduates under supervision: 11 Number of supervised masters and Ph.D. 11 Number of supervised undergraduates The above information updated Sep.2018 |
