Major:Food Science
M.S. 2010,Jiangsu University, China
Major:Grain,Oil and Plant Protein Engineering
B.S. 2008,Jiangsu University of Science and Technology China
Major:Biotechnology
Visiting Student.2011-2013,University of California,Davis,USA
Major:Food Processing
2019-present Associate Professor,Jiangsu University,China
2022-2024,Postdoc,University of California,Davis,USA.
2015-2017,Postdoc,University of California,Davis,USA.
2014-2019,Assistent Professor,Jiangsu University,China
1. Food physical processing technology
2. Food protection and preservatio
1.Bei Wang, Wenli Wei,Yangyan Zhang,Haoyang Xu,Halie Ma*.Decontamination and quality assessment of freshly squeezed grape juice under spiral continuous flow-through pulsed light(SCFPL)treatment.Food Processing and Preservation,2022,46(1):e16186
2.Bei Wang, Wenli Wei, Jiazila Aputexiakere, Yunliang Li, and Haile Ma. Surface decontamination of whole eggs using pulsed light technology and shelf life study of combined pulsed light and vaseline coating during room temperature storage.Food Control, 2022, 137: 108411.
3.Wenli Wei, Anzhatiguli Huwanixibieke Bei Wang*, CunShan Zhou. Study on disinfection effect and quality of paprika treated by different physical techniques.China Condiment. 2022
4.Bei Wang, Chen Hong, Ragab Khir, Zhongli Pan*, Haile Ma, Cunshan Zhou. Effect of pulsed light irradiation on the inactivation effect, microstructure and kinetics model of spores of Aspergillus flavu. Journal of Chinese Institute of Food Science and Technology. 2020,20(04):10-17
5.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
6.Bei Wang, Xing Zhao,Haile Ma*, Cun-shan Zhou,Wenjuan Qu. Effect of different modes of catalytic infrared radiation on sterilization and quality of chives. Science and Technology of Food Industry, 2019,40(21):210-215
7.Bei Wang, Xing Zhao, Haile Ma, Cun-shan Zhou, Wen-juan Qu. Characteristics and quality of Chinese chives dried by a temperature-segmented catalytic infrared system. Modern Food Science and Technology 2019,35(11):132-137.
8.Bei Wang,Feifei Xu. Exploration and performance evaluation on teaching reform of food chemistry in college. Farm Products Processing, 2019(06):109-110.
9.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
10.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
11.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
12.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.
13.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
14.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.
15.Bei Wang, Weiwei Wang, Haile Ma*, Xiaofei Ye. Effect of Statistical Magnify Field-assisted Liquid Fermentation on Yield of Mycelia and Triterpenoid of Antrodia cinnamomea. Journal of Agricultural Science and Technology. 2015,17(05):99-105.
16.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.
17.Bei Wang,Haile Ma*, Qian Li, Jiewen Zhao Shenshi Xu. The preventive effect of supercritical CO2 extract of propolis on gastric ulcer in rats and its mechanism. Acta Nutrimenta Sinica. 2013, 35(1):52-55
18.Bei Wang, Haile Ma*, Jiewen Zhao, Lin Luo. GC-MS Fingerprints of Supercritical CO2 extracts of propolis from China and Clustering Analysis.Journal of Chinese Institute of Food Science and Technology,2011,11(06):183-192.
19.Bei Wang, Haile Ma*, Wei Qiao. Enzymatic preparation of anti-oxidation peptide from potato pulp.Transactions of the Chinese Society for Agricultural Machinery. 2010,41(S1):198-202.
20.Bei Wang, Guanhui Liu. Study on the antibacterial activity of plants and optimization of formulation for antipharyngitis beverage. Science and technology of Food Industry. 2009,30(09):246-249.
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
2020 Outstanding Teacher of Jiangsu University
2018 Third Prize of Teaching Competition in Institute
2017 Outstanding Young Backbone Teacher of Jiangsu University
2017 First prize of Shennong China Agricultural Science and Technology Award from Ministry of Agriculture, Ministry of Science and Technology of China