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

[1] Research on multi-physical fields processing technology, equipment development, and quality regulation for fruits and vegetables;

[2] Studies on grain drying technology, insecticidal and sterilization technologies/equipment, and their mechanisms;

[3] Development and functional evaluation of natural active ingredients.

Teaching Courses

PhD Candidate: Special Topics in Food Physical Processing Science

Master's Candidate: Special Topics in Food Physical Processing Science

Undergraduate: Principles of Food Engineering;Food Manufacturing Technology

Published papers

[1] Yasmine Bouhile, Yiting Guo, Bengang Wu*, et al. Research progress in the application of infrared blanching in fruit and vegetable drying process. Comprehensive Reviews in Food Science and Food Safety, 2025(24), e70112.

[2] Yiting Guo, Bengang Wu*, Haile Ma, et al. Ultrasound-assisted enzymatic extraction of jujube (Ziziphus jujuba Mill.) polysaccharides: Extraction efficiency, antioxidant activity, and structure features, Ultrasonics Sonochemistry, 2024: 107088

[3] Bengang Wu, Yuanjin Ma, Yiting Guo*, et al. Research progress in the application of catalytic infrared technology in fruit and vegetable processing, Comprehensive Reviews in Food Science and Food Safety, 2024(23),1-22.

[4] Bengang Wu, Kun Gao, Yiting Guo*, et al. Research progress on extraction of active components from apple processing waste, Critical Reviews in Food Science and Nutrition, 2024, 64(23): 8384-8398.

[5] Bengang Wu, Yuanjin Ma, Yiting Guo*, et al. Catalytic infrared blanching and drying of carrot slices with different thicknesses: Effects on surface dynamic crusting and quality characterization, Innovative Food Science & Emerging Technologies, 2023, 88, 103444

[6] 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

[7] 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

[8] Bengang Wu, Chengcheng Qiu, Yiting Guo*, et al. Comparative Evaluation of Physicochemical Properties, Microstructure, and Antioxidant Activity of Jujube Polysaccharides Subjected to Hot Air, Infrared, Radio Frequency, and Freeze Drying, Agriculture-basel, 2022, 12(10): 1606.

[9] 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

[10] 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

Main Scientific Research Projects

[1] National Key Research and Development Program of China (No. 2022YFE0133600-02)

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

[3] Jiangsu Agricultural Science and Technology Innovation Fund  (No. CX(24)3039)

[4] China Postdoctoral Science Foundation (No. 2021M700908)

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

Number of supervised undergraduates

Annual 1-2 

The above information updated

Feb.17, 2025