2015 – 2018, 澳大利亚皇家墨尔本理工大学, 博士研究生

2009 – 2013, 上海海洋大学, 本科生

2018 -至今, 江苏大学食品与生物工程学院, 教学科研

硕士研究生：Special topics of food physics processing science、食品物理加工技术专题

本科生：Food processing technology、食品物理加工技术

1. 高压静电喷雾加工技术

2. 乳铁蛋白功能保护及其在物理加工条件下的改性

代表性论文：

1.Zhang, J., Chitrakar, B., Wang, Y., Adhikari, B., Xu, B., Gao, X., Zhou, C., Xu, T*., & Wang, B*. (2023). Application of high-voltage electrospray system for non-thermal microbial inactivation of raw bovine milk. Journal of Food Engineering, 342, 111372.

2.Wang, Y*., Hu, Z., Wang, B*., Yang, D., Liao, J., & Zhang, M. (2023). Effect of high-voltage electrospray on the inactivation, induced damage and growth of microorganisms and flavour components of honey raspberry wine. International Journal of Food Microbiology. In press, Doi: 10.1016/j.ijfoodmicro.2022.110060.

3.Man, Y., Xu, T., Adhikari, B., Zhou, C., Wang, Y., & Wang, B*. (2022). Iron supplementation and iron-fortified foods: a review. Critical Reviews in Food Science and Nutrition, 62 (16)，4504-4525.

4.Wang, Y*, Hu, Z., Wang, B*., Liao, J., & Zhang, M. (2022). Non-thermal Microbial Inactivation of Honey Raspberry Wine Through the Application of High-Voltage Electrospray Technology. Food and Bioprocess Technology, 15 (1), 177-189.

5.Man, Y., Zhou, C., Adhikari, B., Wang, Y., Xu, T., & Wang, B*. (2022). High voltage electrohydrodynamic atomization of bovine lactoferrin and its encapsulation behaviors in sodium alginate. Journal of Food Engineering, 317, 110842.

6.Li, L., Gao, X., Liu, J., Chitrakar, B., Wang, B*., & Wang, Y*. (2021). Hawthorn pectin: Extraction, function and utilization. Current Research in Food Science, 4, 429-435.

7.Wang, B., Zhang, J., Chitrakar, B., Wang, Y., Xu, T., & Zhou, C*. (2021). Preservation of duck eggs through glycerol monolaurate nanoemulsion coating. Current Research in Food Science. 4, 752-757.

8.Wang, Y*., Li, L., Wang, B., & Xu, J. (2021). Selective enzyme inactivation in a simulated system and in cabbage juice using electrospray technology. Innovative Food Science & Emerging Technologies, 10287.

9.Wang, B., Timilsena, Y. P., Blanch, E.,& Adhikari, B*. (2019). Lactoferrin: Structure, function, denaturation and digestion. Critical Reviews in Food Science and Nutrition, 59(4), 580-596.

10.Wang, B., Timilsena, Y. P., Blanch, E., & Adhikari, B*. (2017). Characteristics of bovine lactoferrin powders produced through spray and freeze drying processes. International Journal of Biological Macromolecules, 95, 985-994

1. 国家自然科学基金青年项目，31801537，电喷雾电离耦合超声雾化纳米包埋乳铁蛋白的机制及其控释机理研究，2019/01-2021/12，25万元，结题，主持。

2．江苏大学高层次人才科研启动基金，18JDG035，电喷雾电离耦合超声雾化纳米包埋乳铁蛋白的机理研究，2018/09-2021/09, 7万元，结题，主持

3. 横向项目，典型果蔬及其重组中试微波冻干产品研究，2022/12-2023/12，5万元，在研，主持

1. 王玉川; 王博; 徐晶晶; 刘波. 用于液态食品定向钝酶与灭菌的一体化装置及其加工方法, 2022-07-22, CN201910940554.2.

2. 王玉川; 刘继光; 王博; 栗丽; 张慜; 范东翠; 孙安伦; 徐邦生. 一种微波、电喷雾与红外协同预处理改善果胶凝胶的装置, 2021-10-29, ZL202120414326.4.

3. 王博; 王玉川; 魏本喜; 徐保国. 一种电喷雾电离耦合超声波雾化的干燥装置及其用于制备微胶囊的方法, 2018-11-9, ZL201811329274.X.

4. 王玉川; 张慜; 崔政伟; 王博; 金光远; 范东翠. 一种用于液态物料超声波雾化脉冲微波真空干燥装置及进行干燥的方法, 2017-1-18, CN201510352097.7.

5. 王玉川; 张慜; 崔政伟; 王博; 金光远; 范东翠. 一种用于液态物料超声波雾化脉冲微波真空干燥装置, 2015-12-9, CN201520436371.4.