Faculties IJRCFPP Full-time Researchers
Time:2022-05-31 Hits:79
Bei Wang

Name: Bei Wang
Title: Associate Professor
FAX: 0511-88780201
E - mail:wangbei724@163.com
Address: Room Main A 104


EducationPh.D. 2014, Food Science, Jiangsu Univ., China
   M.S. 2010, Food, Oil and Vegetable Protein Eng. Jiangsu Univ., China
   B.S. 2008, Biotechnology, Jiangsu Univ. of Sci. &Tech. China
     2011-2013, Food Processing, Univ. of California, Davis, Visiting Student.
 Professional Experience2014 –Present, associate professor ,Jiangsu Univ., China
   2015.10-2017.3, Postdoc, Univ. of California, Davis, USA
Scientific Research Field Food physical processing technology
Social academic post & honor 2017 Excellent Young Teacher of Jiangsu University
Teaching coursesGraduate students: Food Physics Processing,Food Chemistry
Published papers 1.Feifei Xu, Bei Wang*, Chen Hong, Shabuerbieke Telebielaigen, Fang Zhong, Yuqing Duan. Optimization of spiral continuous flow-through pulse light sterilization for Escherichia coli in red grape juice by response surface methodology, Food Control, 2019 105: 8-12
 2.Bei Wang, Noreen Mahoney, Ragab Khir, Cunshan Zhou, Zhongli Pan*, Haile Ma. Degradation kinetics of aflatoxin B1 and B2 in solid medium by using pulsed light irradiation. Journal of the Science of Food and Agriculture, 2018, 98(14): 5220-5224
 3.Yongwen Jiang, Jinjie Hua, Bei Wang, Haibo Yuan, Haile Ma*. Effects of Variety, Season, and Region on Theaflavins Content of Fermented Chinese Congou Black Tea, Journal of Food Quality, 2018, 1-9.
 4.Bei Wang, Yanyan Zhang, Chandrasekar Venkitasamy, Bengang Wu, Zhongli Pan*, Haile Ma**, Effect of pulsed light on activity and structural changes of horseradish peroxidase. Food Chemistry, 2017, 234: 20-25
 5.Lei Zhang, Cunshan Zhou*, Bei Wang, Abu El-Gasim A. Yagoub, Haile Ma*, Xiao Zhang, Mian Wu, Study of ultrasonic cavitation during extraction of the peanut oil at varying frequencies. Ultrasonics Sonochemistry, 2017, 73:106-113
 6.Bei Wang, Tingting Meng, Haile Ma*, Yanyan Zhang, Yunliang Li, Jian Jin, Xiaofei Ye. Mechanism study of dual-frequency ultrasound assisted enzymolysis on rapeseed protein by immobilized Alcalase. Ultrasonics Sonochemistry, 2016, 32: 307-313
 7.Bei Wang, Ragab Khir, Zhongli Pan*, Delilah Wood, Noreen E. Mahoney, Hamed El-Mashad, Bengang Wu, Haile Ma, Xingrong Liu. Simultaneous decontamination and drying of rough rice using combined pulsed light and holding treatment. Journal of the Science of Food and Agriculture. 2016, 96(8): 2874-2881
 8.Bei Wang, Noreen E. Mahoney, Ragab Khir, Zhongli Pan*, Bengang Wu, Haile Ma. Liming Zhao. Effectiveness of pulsed light treatment for degradation and detoxification of aflatoxin B1 and B2 in rough rice and rice bran. Food Control. 2016, 59: 461-467.
 9.Zhang Y., Wang Bei, Zhou, C., Atungulu, G. G., Kangkang Xu, Ma, H.*, & Abdualrahman, M. A. (2015). Surface topography, Nano-mechanics and Secondary structure of wheat gluten pretreated by alternate dual-frequency ultrasound and the correlation to enzymolysis. Ultrasonics Sonochemistry. 2016, 31: 267-275.
 10.Zhang Y, Ma H*, Wang Bei, Qu W, Wali A, Zhou C. Relationships between the structure of wheat gluten and ACE inhibitory activity of hydrolysate: Stepwise multiple linear regression analysis. Journal of the Science of Food and Agriculture. 2016, 96(10): 3313-3320.
 11.Jin J., Ma, H*, Wang Bei, Yagoub, A. E. G. A., Wang, K., He, R., & Zhou, C. Effects and mechanism of dual-frequency power ultrasound on the molecular weight distribution of corn gluten meal hydrolysates. Ultrasonics Sonochemistry, 2016, 30: 44-51.
 12.Bei Wang, Griffiths G. Atungulu, Ragab Khir, Jingjing Geng, Haile Ma*, Yunliang Li, Bengang Wu. Ultrasonic treatment effect on enzymolysis kinetics and activities of ACE-inhibitory peptides from oat-isolated protein. Food Biophysics. 2015, 10(3): 244-252.
 13.Yunliang Li, Bei Wang, Henan Zhang, Zhigao Wang, Shanying Zhu, Haile Ma*. High-level expression of angiotensin converting enzyme inhibitory peptide Tuna AI as tandem multimer in Escherichia coli BL21 (DE3). Process Biochemistry, 2015, 50(4): 545-552.
 14.Yanyan Zhang, Haile Ma*, Bei Wang, Effects of ultrasound pretreatment on the enzymolysis and structural characterization of wheat gluten. Food Biophysics. 2015, 10(4): 385-395
 15.Jian Jin, Haile Ma*, Weiwei Wang, Min Luo, Bei Wang, Wenjuan Qu, Ronghai He, John Owusu, Yunliang Li. Effects and mechanism of ultrasound pretreatment on rapeseed protein enzymolysis. Journal of the Science of Food and Agriculture, 2016, 96: 1159-1166.
 16.Dongyan Shao, Chandrasekar Venkitasamy, Xuan Li, Zhongli Pan*, Junling Shi, Bei Wang, Hui Ean Teh, T.H. McHugh. Thermal and storage characteristics of tomato seed oil. LWT - Food Science and Technology, 2015, 63(1): 191-197
 17.Bei Wang, Ragab Khir, Zhongli Pan*, Hamed El-Mashad, Griffiths G. Atungulu, Haile Ma, Tara H. McHugh, Wenjuan Qu, Bengang Wu. Effective disinfection of rough rice using infrared radiation heating. Journal of Food Protection, 2014, 77(9): 1538-1545.
 18.Gokhan Bingol, Bei Wang, Ang Zhang, Zhongli Pan*, Tara H. McHugh. Comparison of water and infrared blanching methods for processing performance and final product quality of French fries. Journal of Food Engineering, 2014, 121:135-142.
 19.Bengang Wu, Haile Ma*, Wenjuan Qu, Bei Wang, Xin Zhang, Peilan Wang, Juan Wang, Griffiths G. Atungulu, Zhongli Pan*. Catalytic infrared and hot air dehydration of carrot slices. Journal of Food Process Engineering, 2014, 37(2): 111-121.
 20.Bengang Wu, Zhongli Pan*, Wenjuan Qu, Bei Wang, Juan Wang, Haile Ma**. Effect of simultaneous infrared dry-blanching and dehydration on quality characteristics of carrot slices, LWT - Food Science and Technology, 2014, 57: 90-98.
   21.Bengang Wu, Haile Ma*, Zhongli Pan, Juan Wang, Wenjuan Qu, Bei Wang. Drying and quality characteristics and models of carrot slices under catalytic infrared heating, International Agricultural Engineering Journal, 2014, 23(2): 70-79
Main scientific research projects 1.National Natural Science Foundation of China for Youth Scholars: Mechanisms of apoptosis of aflatoxin-producing Aspergillus flavus caused by photo-thermal effect of high intensity pulsed light (31601516), 2017/01-2019/12,PI
 2.High-level university special project: outstanding young backbone teachers of the “Youth Talent Cultivation Program”, 2017, PI
 3.Scientific Research Foundation Research for Advanced Talents of Jiangsu University: Mechanism of apoptosis of pathogenic bacteria under pulsed light (16JDG048), 2015/12-2018/11,PI
 4.Jiangsu Province Natural Science Foundation for Young Scholars: Mechanism of apoptosis and reactivation of foodborne pathogenic bacteria under pulsed light (BK20150499), 2015/7-2018/7 PI
 5.Development of catalytic infrared emitter and its application in drying of agricultural products (BZ2017034) 2017/7-2019/6, PI
   6.National Key Research and Development Program of China: Development of key technologies for green/physical field sterilization of instant food condiments (2016YFD0400705-04), 2016/07-2020/12,3/7
Patents1.A method for raisin pulse strong light sterilization,201810996479.6
 2.A new method for resource development and utilization of potato residue, 201010253295.5
   3.Propolis supercritical CO2 extract GC-MS fingerprint and construction method, 201010548519.5
Scientific Research Achievements and Awards1.Third Prize of 2018 Teaching Competition, School of Food and Biological Engineering, Jiangsu University
   2.Participated in the "Food Color Chemistry" won the Key Textbook of Jiangsu higher education institutions in 2018
Number of students 1. Number of postgraduates under supervision
- 1
2. Number of supervised undergraduates
- 4
Update dateJuly 10,2020
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