Faculties IJRCFPP Full-time Researchers
Time：2022-05-31 Hits：103
Baoguo Xu

Name：Baoguo Xu

Title: Associate Professor

Tutor qualification: Master’s supervisor
Telephone number:  -
E - mail： xbg@ujs.edu.cn
Address： No. 301, Xuefu Road, Zhenjiang 212013, China

 

EducationPh.D. 2016, Food Science and Technology, Jiangnan Univ., China
 B.S.2008
 B.S.2014, Food Science and Technology, Anhui Polytechnic Univ., China
Professional Experience04/2016-present, Engaged in teaching and research work, School of Food & Biological Engineering, Jiangsu Univ., China
   12/2016-present, Postdoctoral Fellow, School of Food & Biological Engineering, Jiangsu Univ., China
Scientific Research Field1.Fruits and vegetables processing and preservation (Drying, Freezing and Preservation)
   2.Food physical processing technology and equipment (Ultrasound, Infrared and Microwave)
Teaching courses《The Principles of Food Engineering》
Published papers1.BaoguoXu, JunYuan, LinWang, FengLu, BenxiWei, Roknul S.M.Azam, XiaofengRen, CunshanZhou, HaileMa, BheshBhandari. Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of casein. Ultrasonics Sonochemistry. 2020, 63, 104930.
 2Baoguo Xu, Roknul S. M. Azam, Bo Wang, Min Zhang, Bhesh Bhandari. Effect of infused CO2 in a model solid food on the ice nucleation during ultrasound-assisted immersion freezing. International Journal of Refrigeration. 2019, 108, 53-59.
 3.Baoguo Xu, Benxi Wei, Xiaofeng Ren, Yaogang Liu, Hao Jiang, Cunshan Zhou, Haile Ma, Meram Chalamaiah, Qiufang Liang, Zhirong Wang. Dielectric Pretreatment of Rapeseed 1: Influence on the Drying Characteristics and Physico-chemical Properties of Cold-pressed Rapeseed Oil. Food and Bioprocess Technology. 2018, 11(6), 1236-1247.
 4.Lin Wang, Baoguo Xu*, Benxi Wei, Rong Zeng. (2018) Low frequency ultrasound pretreatment of carrot slices: Effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying. Ultrasonics Sonochemistry, 2018, 40, 619–628
 5.Xiaofeng Ren, Lin Wang, Baoguo Xu*, Benxi Wei, Yaogang Liu, Cunshan Zhou, Haile Ma, Zhirong Wang. (2018). Influence of microwave pretreatment on the flavor attributes and oxidative stability of cold-pressed rapeseed oil. Drying Technology, 2018(7):1-12.
 6.徐保国,魏本喜,齐文慧,任晓锋,周存山,马海乐. 多频超声波辅助磷脂酶处理对菜籽油脱胶效果及品质的影响. 食品与生物技术学报, 2018,37(22): 1306-1311.
 7.徐保国,周天楚,魏本喜,任晓锋,吴本刚,周存山,马海乐.催化式红外辐照改善樱桃番茄去皮效果及品质[J].农业工程学报,2018,34(24):299-305.（EI）
 8.Baoguo Xu, Min Zhang⁎, Bhesh Bhandari, Jincai Sun, Zhongxue Gao. (2016) Infusion of CO2 in a solid food: A novel method to enhance the low-frequency ultrasound effect on immersion freezing process. Innovative Food Science and Emerging Technologies, 2016, 35. 194–203.
 9.Baoguo Xu, Min Zhang*, Bhesh Bhandari, Xinfeng Cheng, Hao Jiang. (2015). Effect of ultrasound-assisted freezing on the physico-chemical properties and volatile compounds of red radish cylinders. Ultrasonics Sonochemistry. 2015, 27:316–324.
 10.Baoguo Xu, Min Zhang*, Bhesh Bhandari, Xin-feng Cheng. (2015). Effect of Ultrasound Immersion Freezing on the Quality Attributes and Water Distributions of Wrapped Red Radish. Food and Bioprocess Technology. 2015, 8:1366–1376.
 11.Baoguo Xu, Min Zhang*, Bhesh Bhandari, Xinfeng Cheng. (2014). Influence of power ultrasound on ice nucleation of radish cylinders during ultrasound-assisted immersion freezing. International Journal of Refrigeration, 2014, 46, 1-8.
 12.Baoguo Xu, Min Zhang*, Bhesh Bhandari, Xinfeng Cheng. (2014). Influence of ultrasound-assisted osmodehydration and freezing on the water state, cell structure and quality of radish (Raphanus sativus L.), Drying Technology, 2014, 32(15) 1803-1811
 13.Baoguo Xu, Min Zhang*, Bhesh Bhandari. (2014).Temperature and Quality Characteristics of Infrared Radiation-dried Kelp at Different Peak Wavelengths. Drying Technology, 2014, 32 (4), 437-446.
 14.Baoguo Xu, Min Zhang*, Chao-hong Xing, Kebitsamang Joseph Mothibe, Zheng-lin Shao, Cheng-pei Zhu. (2013). Composition, characterisation and analysis of seed oil of Suaeda salsa L. International Journal of Food Science and Technology, 2013, 48(4), 879–885.
 15.徐保国, 张慜*, 祝银银, 邵正林, 朱铖培. 海芦笋籽油的检测及其性质的研究[J]. 食品与生物技术学报, 2013,32(4):399-404.
   16.Baoguo Xu, Min Zhang, and Haile Ma. "Chapter 12 – Food Freezing Assisted With Ultrasound." In Ultrasound Advances for Food Processing & Preservation. Editor - Daniela Bermudez Aguirre, ISBN: 978-0-12-804581-7, 2017, pp, 293-321. Book Chapter (专著)
Main scientific research projects1.National Natural Science Foundation of China (No. 31801561), 2019.01~2021.12;
 2.National Natural Science Foundation of Jiangsu province (No. BK20170538), 2017.07~2020.06;
 3.Postdoctoral Science Foundation of China (No. 2017M611738), 2017.03~2019.03;
 4.Postdoctoral Science Foundation of China (No. 2019T120401), 2019.07~2021.07;
 5.Key Laboratory Open Topics of Characteristic Resources Development and Medicinal Research in Jiangsu Province (LPRK201802), 2018.12-2020.11;
 6.National Natural Science Foundation of China (No. 31701554), 2018.01~2020.12;
   7.National Natural Science Foundation of Jiangsu province (No. BK20170534), 2017.07~2020.06;
PatentsMethod of combined processing using carbon dioxide and ultrasound to improve flash-freezing efficiency and quality of fruit and vegetables（No. 201510652857.6, 2/6, AUS）
Number of studentsNumber of supervised undergraduates
- 3-4
Update dateMarch 1,2021
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