Education：
Postdoctory. 2011-2015, Agricultural Engineering, Jiangsu Univ., China
Visiting scholar. 2007-2010, Biological & Agricultural Engineering, Univ. of California, Davis, USA
Ph.D. 2004-2010, Food Science, Jiangsu Univ., China
B.S. 1998-2002, Food Science & Engineering, Qingdao Agriculture Univ., China Professional Experience： 2010-present, Associate professor, Food & Biological Engineering, Jiangsu Univ., China
Scientific Research Field:
Associate Prof. Qu’s current research is focused on the 1) extraction of active ingredients in foods and bioactivity determination, 2) development of ultrasound technology in extraction and enzymatic hydrolysis, and 3) application of catalytic infrared technology in drying, enzyme inactivation and sterilization. Social academic post and honor: Teaching Courses： 1. Food Processing Technologies and Equipments
2. Modern Food Chemistry
3. Food Sensory Science Published papers： 1. Wang juan, Ma Haile, Pan Zhongli, Qu Wenjuan*. Sonochemical effect of flat sweep frequency and pulsed ultrasound (FSFP) treatment on stability of phenolic acids in a model system. Ultrasonics Sonochemistry, 2017, 39, 707-715;
2. Qu Wenjuan, Ma Haile, Li Wen, et al. Performance of coupled enzymatic hydrolysis and membrane separation bioreactor for antihypertensive peptides production from Porphyra yezoensis protein, 2015, 50(2), 245-252;
3. Qu Wenjuan, Shi Shuangqian, Li Pingping, et al. Extraction Kinetics and Properties of Proanthocyanidins from Pomegranate Peel. International Journal of Food Engineering, 2014, 77(9), 683-695;
4. Qu Wenjuan, Li Pingping, Hong, Jihua, et al. Thermal stability of liquid antioxidative extracts from pomegranate peel, Journal of the Science of Food and Agriculture, 2014, 94(5), 1005-1012；
5. Qu Wenjuan, Ma Haile, Liu Bin, et al. Enzymolysis reaction kinetics and thermodynamics of defatted wheat germ protein with ultrasonic pretreatment. Ultrasonics Sonochemistry, 2013, 20(6), 1408-1413；
6. Qu Wenjuan, Ma Haile, Zhao Weirui, et al. ACE-inhibitory peptides production from defatted wheat germ protein by continuous coupling of enzymatic hydrolysis and membrane separation: modeling and experimental studies. Chemical Engineering Journal, 2013, 226, 139-145；
7. Qu Wenjuan, Ma Haile, Wang Ting, et al. Alternating two-frequency countercurrent ultrasonic-assisted extraction of protein and polysaccharide from Porphyra yezoensis. Nongye Gongcheng Xuebao, 2013, 29(1), 285-292；
8. Qu Wenjuan, Breksa Andrew P. III, Pan, Zhongli, et al. Quantitative determination of major polyphenol constituents in pomegranate products, Food Chemistry, 2012, 132(3), 1585-1591;
9. Qu Wenjuan, Ma Haile, Jia Junqiang, et al. Enzymolysis kinetics and activities of ACE inhibitory peptides from wheat germ protein prepared with SFP ultrasound-assisted processing, Ultrasonics Sonochemistry, 2012, 19(5), 1021-1026；
10. Qu Wenjuan, Breksa Andrew P. III, Pan Zhongli, et al. Storage stability of sterilized liquid extracts from pomegranate peel, Journal of Food Science, 2012, 77(7), C765-C772；
11. Pan Zhongli, Qu Wenjuan, Ma Haile, et al. Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel, Ultrasonics Sonochemistry, 2011, 18(5), 1249-1257；
12. Qu Wenjuan, Ma Haile, Pan Zhongli, et al. Preparation and antihypertensive activity of peptides from Porphyra yezoensis, Food Chemistry, 2010, 123(1), 14-20；
13. Qu Wenjuan, Pan Zhongli, Ma Haile, et al. Extraction modeling and activities of antioxidants from pomegranate marc, Journal of Food Engineering, 2010, 99(1), 16-23；
14. Qu Wenjuan, Pan Zhongli, Zhang Ruihong, et al. Integrated extraction and anaerobic digestion process for recovery of nutraceuticals and biogas from pomegranate marc, Transactions of the ASABE, 2009, 52(6), 1997-2006；
15. Qu Wenjuan, Pan Zhongli, Zhang Ruihong, et al. Antioxidant extraction and biogas production from pomegranate marc, American Society of Agricultural and Biological Engineers Annual International Meeting 2009, 6, 3620-3637. Main Scientific Research Projects： 1. National key projectsCatalytic infrared emitter development and agricultural infrared processing technical cooperation research (YS2017YFGH000212), 2017-2020.
2. National Natural Science Fund: Study on protein enzymolysis reaction promoted by multi-frequency ultrasound and its mechanism (31301423), 2014-2017;
3. Jiangsu Provincial Natural Science Fund: Study on mechanism and control of sweep frequency ultrasonic treatment on promoting the scavenging free radicals of Polyphenols (BK2012287), 2012-2015;
4. Jiangsu Provincial Open Fund of Physical Processing Key Laboratory: Study on infrared technology and equipment for insecticidal sterilization of dehydrated vegetables (JAPP2010-6), 2012-2014;
5. Jiangsu Provincial Postdoctoral Science Fund: Study on sweep frequency and pulse ultrasonic assisted extraction mechanism and structure-activity relationship of pomegranate polyphenols (1101039C), 2011-2013;
6. Jiangsu University Senior Professional Science Fund: Industrialization technology research of ultrasonic assisted extraction of pomegranate peel polyphenols (10JDG121), 2010-2013;
7. Jiangsu Provincial Science and Technology Support Project：Dehydrated vegetables infrared insecticidal sterilization technology and equipment development (BE2011382) , 2012-2014;
8. Jiangsu Provincial International Cooperation Fund：Infrared technology and equipment for insecticidal and mould sterilization of high quality rice (BZ2012052), 2012-2014; Patents： Applied for 8 invention patents, 5 of them have been authorized.
Scientific Research Achievements and Awards
Armand Blanc Prize of 17th CIGR World Congress, 2010 Scientific Research Achievements and Awards： Number of postgraduates under supervision 5 master Number of supervised masters and Ph.D. 1 Number of supervised undergraduates 15 undergraduates The above information updated Oct. 2017 |
