Academic Background：2015 – 2018, Royal Melbourne Institute of Technology, PhD student

             2009 – 2013, Shanghai Ocean University, undergraduate

Teaching and Research experience：2018 - now, School of Food and Biological Engineering, Jiangsu

University, associate professor

For PhD students：Modern food physical processing technologies and equipment

For Master students：Special topics of food physics processing science

For Undergraduate：Food processing technology、Food physics processing technolog

1. High-voltage electrospray technology

2. Protection and modification of lactoferrin through physical processing technology

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.

【Supervising M.S and PhD students】Master student： 2

【Graduated M.S and PhD students】Master student：  2

【Undergraduate】：3