09/2014-06/2008：Anhui Polytechnic University, Food Science and Technology, Bachelor degree

09/2010-01/2016：Jiangnan University, Food Science and Technology, PhD

04/2016-present, Engaged in teaching and research work, School of Food & Biological Engineering, Jiangsu University.

12/2016-present, Postdoctoral Fellow, School of Food & Biological Engineering, Jiangsu University

1. Food physical processing technology and equipment

2. Fruit and vegetable processing and quality control mechanism

3. Development of active ingredients of natural product resources

4. Food 3D/4D printing

In recent years, he has published more than 70 academic papers, including 27 SCI papers as the first/corresponding author in domestic and foreign academic journals such as Ultrason. Sonochem,Food Hydrocolloid.,Food Chem.,Food Bioprocess Tech.,Innov.Food Sci.Emerg.,Food Res.Int.,etc.He also participated in the compilation of Book chaper 1.

Publications:

1.Xu, B., Feng, M., Chitrakar, B., Cheng, J., Wei, B., Wang, B., Zhou, C., & Ma, H.(2023).Multi-freauency power thermosonication treatments of clear strawberry juice:Impact on color,bioactive compounds,flavor volatiles,microbial and polyphenol oxidase inactivation.Innovative Food Science & Emerging Technologies,84,103295.

2.Xu, B., Feng, M., Chitrakar, B., Wei, B., Wang, B., Zhou, C., Ma, H., Wang, B., Chang, L., Ren, G., & Duan, X. (2022). Selection of drying techniques for Pingyin rose on the basis of physicochemical properties and volatile compounds retention.Food Chemisty,385,132539.

3.Xu, B., Chen, J., Chitrakar, B., Li, H., Wang, J., Wei, B., Zhou, C., & Ma, H. (2022). Effects of flat sweep frequency and pulsed ultrasound on the activity, conformation and microstructure of mushroom polyphenol oxidase.Ultrasonics Sonochemistry, 82, 105908.

4.Xu, B., Feng, M., Tiliwa, E. S., Yan, W., Wei, B., Zhou, C., Ma, H., Wang, B., & Chang, L. (2022). Multi-frequency power ultrasound green extraction of polyphenols from Pingyin rose: Optimization using the response surface methodology and exploration of the underlying mechanism.LWT - Food Science and Technology, 156, 113037.

5.Xu, B., Sylvain Tiliwa, E., Yan, W., Roknul Azam, S. M., Wei, B., Zhou, C., Ma, H., & Bhandari, B. (2022). Recent development in high quality drying of fruits and vegetables assisted by ultrasound: A review.Food Research International, 152, 110744.

6.Xu, B., Chen, J., Sylvain Tiliwa, E., Yan, W., Roknul Azam, S. M., Yuan, J., Wei, B., Zhou, C., & Ma, H. (2021). Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices.Ultrasonics Sonochemistry, 78, 105714.

7.Xu, B., Chen, J., Yuan, J., Azam, S. R., & Zhang, M. (2021). Effect of different thawing methods on the efficiency and quality attributes of frozen red radish. Journal of the Science of Food and Agriculture, 101(8), 3237-3245.

8.Xu, B., Ren, A., Chen, J., Li, H., Wei, B., Wang, J., Azam, S. M. R., Bhandari, B., Zhou, C., & Ma, H. (2021). Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state.Food Hydrocolloids, 113, 106440.（高被引论文）

9.Xu, B., Azam, S. M. R., Feng, M., Wu, B., Yan, W., Zhou, C., & Ma, H. (2021). Application of multi-frequency power ultrasound in selected food processing using large-scale reactors: A review.Ultrasonics Sonochemistry, 81, 105855.

10.Xu, B., Yuan, J., Wang, L., Lu, F., Wei, B., Azam, R. S. M., Ren, X., Zhou, C., Ma, H., & Bhandari, B. (2020). Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of casein.Ultrasonics Sonochemistry, 63, 104930.（高被引论文）

Books:

1.Baoguo Xu, Min Zhang,and Haile Ma."Chapter 12 - Food Freezing Assisted With Ultrasound."In Ultrasound Advances for Food Processing & Preservation. Editor-Daniela Bermudez Aguirre, ISBN:978-0-12-804581-7,2017,pp,293-321.Book Chapter(Published Date:10th August 2017)

[1] National Key Research and Development Project, 2022YFF1101700, 2 million, in progress, Host;

[2] Science and Technology Special Project of Northern Jiangsu, SZ-HZ202002, 400,000, in progress, Host;

[3] National Natural Science Foundation of China, 31801561, 250,000, Host;

[4] Natural Science Foundation of Jiangsu Province, BK20170538, 200000, Host;

[5] Special Grant of China Postdoctoral Science Foundation (the 12th batch), 2019T120401, 150000, Host.

[6] China Postdoctoral Science Foundation, 2017M611738, 50000, Host;

[7] China and Canada Joint Laboratory of Food Nutrition and Health, KfgT-ZJ-2101, 30000, Host;

[8] State Key Laboratory of Food Science and Technology, Jiangnan University, SKLF-KF-201707, 80000, Host;

[9] Jiangsu Provincial Key Laboratory of Characteristic Resources Development and Medicinal Research, LPRK201802, Host;

[10] National Key Research and Development Program -- Modern Food Processing and Grain Collection, Storage and Transportation Technology and Equipment, 2017YFD0400903, Participation (4/23)

[1] Key Technologies of Preservation and Industrialization of High-quality Export Vegetables, Shennong China Agricultural Science and Technology Award, Third Prize, 2021;

[2] Innovation and Application of Key Technologies and Equipment of Fruit and Vegetable Drying Loss Reduction, Science and Technology Award of China Federation of Commerce, Special Prize, 2020;

[3] Innovation and Application of Key Technologies and Equipment for preservation, Quality and Efficiency Improvement of Export Vegetables Processing, Jiangsu Science and Technology Progress Award, third prize, 2020;

[4] Development and Application of Key Technologies for Quality Control of Specialty Condiments Processing, Second Prize of Science and Technology Progress Award of Guangdong Province, 2015;

[5] Development and Application of Key Technologies of Special Condiments Processing Quality Control Series, Science and Technology Progress Award of Zhongshan City, First Prize, 2013;

[6] Research and Application of Key Technologies for Quality Control of Typical Prepared Fresh Food Processing, Science and Technology Award of China Federation of Commerce, 2012.

Number of supervised masters and Ph.D: 3

Number of supervised undergraduates: 19