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International Journal Food Physics

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fpp Full-time Researchers

Name： Wenjuan Qu
Title: Associate professor
Tutor qualification:  Doctoral supervisor
Telephone number: 0086-187****339
Address： School of Food & Biological Engineering, Room 608

 


Education：Postdoctor. 2011-2015, Agricultural Engineering, Jiangsu Univ., China
 Ph.D. 2004-2010, Food Science, Jiangsu Univ., China
 Visiting scholar. 2007-2010, Biological & Agricultural Engineering, Univ. of California, Davis, USA
 B.S. 1998-2002, Food Science & Engineering, Qingdao Agriculture Univ., China
Professional Experience：2019-present, Ph.D supervisor, Professor, Food & Biological Engineering, Jiangsu Univ., China
 2013-2018, Master supervisor, Associate professor, Food & Biological Engineering, Jiangsu Univ., China
   2010-2013, Lecturer, Food & Biological Engineering, Jiangsu Univ., China
Scientific Research Field：1.application of ultrasound in functional component extraction and protein enzymatic hydrolysis/modification
   2.application of catalytic infrared technology in drying/peeling of food and agricultural products.
Academic post & honor：1.ASABE
Lecture courses：1.Modern Food Physical Processing Technologies
 2.Equipments/Advanced Food Chemistry
 3.Food Processing Technologies
   4.Equipments/Modern Food Chemistry
Scientific research projects：National natural science foundation of China-General project: Study on the  mechanism  of multi-frequency ultrasound enhanced enzymolysis and membrane coupling reaction based on spectral monitoring (31872892), 2019.01-2022.12.
 2.National key research and development program: Creation of catalytic infrared emitter and cooperative research on infrared processing technology of agricultural products (2017YFE0105300), 2018.01-2020.12.
 3.Jiangsu province "Six talent peak" high-level talent project: Study on the  mechanism  of multi-frequency ultrasound enhanced enzymolysis and membrane coupling reaction based on on-line spectral monitoring (NY-010), 2017.09-2020.09.
 4.  National natural science foundation of China: Study on protein enzymolysis reaction promoted by multi-frequency ultrasound and its mechanism (31301423), 2014-2017.
 5.Jiangsu Provincial Natural Science Fund: Study on mechanism and control of sweep frequency ultrasonic treatment on promoting the scavenging free radicals of polyphenols (BK2012287), 2012-2015.
 6.Jiangsu Provincial Postdoctoral Science Fund: Study on sweep frequency and pulse ultrasonic assisted extraction mechanism and structure-activity relationship of pomegranate polyphenols (1101039C), 2011-2013.
 7.Jiangsu Provincial Open Fund of Physical Processing Key Laboratory: Study on infrared technology and equipment for insecticidal sterilization of dehydrated vegetables (JAPP2010-6), 2012-2014.
 8.Jiangsu University Senior Professional Science Fund: Industrialization technology research of ultrasonic assisted extraction of pomegranate peel polyphenols (10JDG121), 2010-2013.
 9.Jiangsu Provincial International Cooperation Fund: Infrared technology and equipment for insecticidal and mould sterilization of high quality rice (BZ2012052), 2012-2014.
   10.Jiangsu Provincial Science and Technology Support Project: Dehydrated vegetables infrared insecticidal sterilization technology and equipment development (BE2011382) , 2012-2014.
Intellectual Property:Granted 83 patents for invention, 2 for software copyright and 9 for utility model. In 2017, one patent won China Patent Excellence Award.
Papers and books:1.Wenjuan Qu, Raya Masoud Sehemu, Tian Zhang, Bingjie Song, Lan Yang, Xiaofeng Ren, Haile Ma, Immobilized Enzymolysis of Corn Gluten Meal under Triple-Frequency Ultrasound, International Journal of Food Engineering, 2018,14, 1-18.
 2.Wenjuan Qu, Xinxin Zhang, Xiao Han, Zhiping Wang, Ronghai He, Haile Ma, Structure and functional characteristics of rapeseed protein isolatedextran conjugates, Food Hydrocolloids, 2018, 82, 329-337.
 3.Wenjuan Qu, Xinxin Zhang, Zhiping Wang, Ronghai He, Haile Ma, Effects of ultrasonic and graft treatments on grafting degree, structure, functionality, and digestibility of rapeseed protein isolate-dextran conjugates, Ultrasonics Sonochemistry, 2018, 42, 250-259.
 4.Wang juan, Ma Haile, Pan Zhongli, Qu Wenjuan*. Sonochemical effect of flat sweep frequency and pulsed ultrasound (FSFP) treatment on stability of phenolic acids in a model system. Ultrasonics Sonochemistry, 2017, 39, 707-715.
 5.Qu Wenjuan, Ma Haile, Li Wen, et al. Performance of coupled enzymatic hydrolysis and membrane separation bioreactor for antihypertensive peptides production from Porphyra yezoensis protein. Process Biochemistry, 2015, 50(2), 245-252.
 6.Qu Wenjuan, Shi Shuangqian, Li Pingping, et al. Extraction Kinetics and Properties of Proanthocyanidins from Pomegranate Peel. International Journal of Food Engineering, 2014, 77(9), 683-695.
 7.Qu Wenjuan, Li Pingping, Hong, Jihua, et al. Thermal stability of liquid antioxidative extracts from pomegranate peel. Journal of the Science of Food and Agriculture, 2014, 94(5), 1005-1012.
 8.Qu Wenjuan, Ma Haile, Liu Bin, et al. Enzymolysis reaction kinetics and thermodynamics of defatted wheat germ protein with ultrasonic pretreatment. Ultrasonics Sonochemistry, 2013, 20(6), 1408-1413.
 9.Qu Wenjuan, Ma Haile, Zhao Weirui, et al. ACE-inhibitory peptides production from defatted wheat germ protein by continuous coupling of enzymatic hydrolysis and membrane separation: modeling and experimental studies. Chemical Engineering Journal, 2013, 226, 139-145.
 10.Qu Wenjuan, Ma Haile, Wang Ting, et al. Alternating two-frequency countercurrent ultrasonic-assisted extraction of protein and polysaccharide from Porphyra yezoensis. Nongye Gongcheng Xuebao, 2013, 29(1), 285-292.
 11.Qu Wenjuan, Breksa Andrew P. III, Pan, Zhongli, et al. Quantitative determination of major polyphenol constituents in pomegranate products, Food Chemistry, 2012, 132(3), 1585-1591.
 12.Qu Wenjuan, Ma Haile, Jia Junqiang, et al. Enzymolysis kinetics and activities of ACE inhibitory peptides from wheat germ protein prepared with SFP ultrasound-assisted processing, Ultrasonics Sonochemistry, 2012, 19(5), 1021-1026.
 13.Qu Wenjuan, Breksa Andrew P. III, Pan Zhongli, et al. Storage stability of sterilized liquid extracts from pomegranate peel, Journal of Food Science, 2012, 77(7), C765-C772.
 14.Pan Zhongli, Qu Wenjuan, Ma Haile, et al. Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel, Ultrasonics Sonochemistry, 2011, 18(5), 1249-1257.
 15.Qu Wenjuan, Ma Haile, Pan Zhongli, et al. Preparation and antihypertensive activity of peptides from Porphyra yezoensis, Food Chemistry, 2010, 123(1), 14-20.
 16.Qu Wenjuan, Pan Zhongli, Ma Haile, et al. Extraction modeling and activities of antioxidants from pomegranate marc, Journal of Food Engineering, 2010, 99(1), 16-23.
 17.Qu Wenjuan, Pan Zhongli, Zhang Ruihong, et al. Integrated extraction and anaerobic digestion process for recovery of nutraceuticals and biogas from pomegranate marc, Transactions of the ASABE, 2009, 52(6), 1997-2006.
   18.Qu Wenjuan, Pan Zhongli, Zhang Ruihong, et al. Antioxidant extraction and biogas production from pomegranate marc, American Society of Agricultural and Biological Engineers Annual International Meeting 2009, 6, 3620-3637.
Patents:Applied for 9 invention patents, 5 of them have been authorized.
Scientific Research Achievements and Awards:Armand Blanc Prize of 17th CIGR World Congress, 2010
Number of students:1.Number of postgraduates under supervision
- 5 masters
2.Number of supervised masters and Ph.D.
- 5 masters
3.Number of supervised masters and Ph.D.
- 17 undergraduates
Update date:June  29, 2020
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