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International Journal Food Physics

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fpp Full-time Researchers

Name：Bengang Wu

Title:  Associate Professor

Tutor qualification: Master supervisor
Telephone number: 86-159****2526
E - mail： wubg@ujs.edu.cn; jimmy20081@163.cm
Address： School of Food & Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, PR China

 

Education:M.S. and Ph.D. 2009-2014, Jiangsu university.
 B.S. 2004-2008, Shandong University of Technology.
Professional Experience:2014/07- Now, Jiangsu University, China, Associate Professor.
Scientific Research Field:Food physical processing technology and equipment;
   Infrared technology of Fruits and vegetables processing;
Teaching courses:food physical processing
Published papers:1.Guo Yiting , Wu Bengang* , Guo Xiuyu , et al. Effects of power ultrasound enhancement on infrared drying of carrot slices: Moisture migration and quality characterizations[J]. LWT-Food Science and Technology， 2020, 126:109312.
 2.Bengang Wu, Yiting Guo, Juan Wang, Zhongli Pan, Haile Ma*. Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying[J]. Journal of Food Engineering，2018(237):249–255.
 3.Bengang Wu, Zhongli Pan, Baoguo Xu, Junwen Bai, Hamed M. El-Mashad, Bei Wang, Cunshan Zhou, Haile Ma*. Drying Performance and Product Quality of Sliced Carrots by Infrared Blanching Followed by Different Drying Methods[J]. International Journal of Food Engineering. 2018:20170384.
 4.Bengang Wu, Juan Wang, Yiting Guo, Zhongli Pan, Haile Ma*. Effects of infrared blanching and dehydrating pretreatment on oil content of fried potato chips[J]. Journal of Food Processing & Preservation, 2017(6):e13531.
 5.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 [J]. LWT-Food Science and Technology, 2014, 57(1): 90-98.
 6.Bengang Wu, Haile Ma*, Wenjuan Qu, Bei Wang, Xin Zhang, Peilan Wang, Juan Wang, Griffiths G. Atungulu and Zhongli Pan*. Catalytic Infrared and Hot Air Dehydration of Carrot Slices [J]. Journal of Food Process Engineering, 2014, 37(2): 111-121.
 7.Bengang Wu, Haile Ma*, Zhongli Pan, Juan Wang, Wenjuan Qu, and Bei Wang. Drying and quality characteristics and models of carrot slices under catalytic infrared heating. [J]. International Agricultural Engineering Journal, 2014, 23(2): 70-79.
 8.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 [J]. Journal of the Science of Food and Agriculture, 2016, 96(8): 2874-2881.
 9.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[J]. Food Control, 2016, 59: 461-467.
 10.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.
   11.Bei Wang, Ragab Khir, Zhongli Pan* Hamed EL-Mashad, Griffiths G. Atungulu, Haile Ma, Tara H MCHugh, Wenjuan Qu and Bengang Wu. Effective Disinfection of Rough Rice Using Infrared Radiation Heating [J]. Journal of Food Protection, 2014, 77(9): 1538–1545.
Main scientific research projects:1.National Natural Science Foundation of China (No. 31801562)
 2.National Natural Science Foundation of Jiangsu province (No. BK20150500)
 3.Jiangsu province agricultural products physical processing key laboratory open fund (No. JAPP2015-2)
   4.Jiangsu University Advanced Talent Research Start-up Fund (15JDG070)
Number of students:Number of supervised undergraduates
- Annual 1-2
Update date:August 1,2020
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