Bo Wang
| Contact category | Researcher |
|---|---|
| Job title | Lecturer (Nutrition and Food Science) |
| Research institute | School of Behavioural and Health Sciences |
| Faculty of Health Sciences |
Research outputs
Changes in water status and microstructure reveal the mechanisms by which tempering affects drying characteristics and quality attributes of medicinal chrysanthemums
Xu, Huihuang, Wu, Min, Wang, Bo, Wei, Wenguang, Zhang, Tong and Zheng, Zhian. (2023). Changes in water status and microstructure reveal the mechanisms by which tempering affects drying characteristics and quality attributes of medicinal chrysanthemums. Industrial Crops and Products. 205, p. Article 117463. https://doi.org/10.1016/j.indcrop.2023.117463Journal article
Effect of induction mode on 3D printing characteristics of whey protein isolate emulsion gel
Li, Guohua, Wang, Bo, Lv, Weiqiao, Mu, Rongyi and Zhong, Yuanliang. (2024). Effect of induction mode on 3D printing characteristics of whey protein isolate emulsion gel. Food Hydrocolloids. 146(Part A), p. Article 109255. https://doi.org/10.1016/j.foodhyd.2023.109255Journal article
Research progress and application of ultrasonic- and microwave-assisted food processing technology
Li, Mengge, Zhou, Cunshan, Wang, Bo, Zeng, Shiyu, Mu, Rongyi, Li, Guohua, Li, Bingzheng and Lv, Weiqiao. (2023). Research progress and application of ultrasonic- and microwave-assisted food processing technology. Comprehensive Reviews in Food Science and Food Safety. 22(5), pp. 3707-3731. https://doi.org/10.1111/1541-4337.13198Journal article
Improving functional properties of Spirulina protein by covalent conjugation followed by complex coacervation processes
Zhang, Zijia, Wang, Bo, Holden, Greg, Chen, Jie and Adhikari, Benu P.. (2023). Improving functional properties of Spirulina protein by covalent conjugation followed by complex coacervation processes. Future Foods. 7, p. Article 100239. https://doi.org/10.1016/j.fufo.2023.100239Journal article
Microwave infrared vibrating bed drying of ginger : Drying qualities, microstructure and browning mechanism
Zeng, Shiyu, Wang, Bo, Zhao, Donglin and Lv, Weiqiao. (2023). Microwave infrared vibrating bed drying of ginger : Drying qualities, microstructure and browning mechanism. Food Chemistry. 424, p. Article 136340. https://doi.org/10.1016/j.foodchem.2023.136340Journal article
Study on high moisture extruded pea protein isolate based on acid-induced process : Physicochemical properties, conformational changes and fibrous structure mechanism
Sun, Dongyu, Zhang, Bowen, Zhou, Chengyi, Wang, Bo and Wu, Min. (2023). Study on high moisture extruded pea protein isolate based on acid-induced process : Physicochemical properties, conformational changes and fibrous structure mechanism. Food Hydrocolloids. 141, p. Article 108746. https://doi.org/10.1016/j.foodhyd.2023.108746Journal article
Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates
Zhang, Zijia, Holden, Greg, Wang, Bo and Adhikari, Benu. (2023). Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates. Food Chemistry. 406, p. Article 134931. https://doi.org/10.1016/j.foodchem.2022.134931Journal article
Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing : Increasing oil content
Mu, Rongyi, Wang, Bo, Lv, Weiqiao, Yu, Jie and Li, Guohua. (2023). Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing : Increasing oil content. Carbohydrate Polymers. 301(Part A), p. Article 120293. https://doi.org/10.1016/j.carbpol.2022.120293Journal article
Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying
Zeng, Shiyu, Wang, Bo, Lv, Weiqiao and Wu, Yiran. (2023). Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying. Food Chemistry. 404, p. Article 134741. https://doi.org/10.1016/j.foodchem.2022.134741Journal article
Maillard reaction between pea protein isolate and maltodextrin via wet-heating route for emulsion stabilisation
Zhang, Zijia, Wang, Bo and Adhikari, Benu. (2022). Maillard reaction between pea protein isolate and maltodextrin via wet-heating route for emulsion stabilisation. Future Foods. 6, p. Article 100193. https://doi.org/10.1016/j.fufo.2022.100193Journal article
Application of blanching pretreatment in herbaceous peony (Paeonia lactiflora Pall.) flower processing : Improved drying efficiency, enriched volatile profile and increased phytochemical content
Xu, Huihuang, Wu, Min, Zhang, Xiuxin, Wang, Bo, Wang, Shunli, Zheng, Zhian, Li, Dong and Wang, Fang. (2022). Application of blanching pretreatment in herbaceous peony (Paeonia lactiflora Pall.) flower processing : Improved drying efficiency, enriched volatile profile and increased phytochemical content. Industrial Crops and Products. 188(Part A), p. Article 115663. https://doi.org/10.1016/j.indcrop.2022.115663Journal article
Transformation of high moisture extrusion on pea protein isolate in melting zone during : From the aspects of the rheological property, physicochemical attributes and modification mechanism
Sun, Dongyu, Wu, Min, Zhou, Chengyi and Wang, Bo. (2022). Transformation of high moisture extrusion on pea protein isolate in melting zone during : From the aspects of the rheological property, physicochemical attributes and modification mechanism. Food Hydrocolloids. 133, p. Article 108016. https://doi.org/10.1016/j.foodhyd.2022.108016Journal article
Effect of ultrasound pretreatment on the drying kinetics and characteristics of pregelatinized kidney beans based on microwave-assisted drying
Li, Mengge, Wang, Bo, Lv, Weiqiao and Zhao, Donglin. (2022). Effect of ultrasound pretreatment on the drying kinetics and characteristics of pregelatinized kidney beans based on microwave-assisted drying. Food Chemistry. 397, p. Article 133806. https://doi.org/10.1016/j.foodchem.2022.133806Journal article
Control of biofilm formation during food processing
Chandel, Heena, Wang, Bo and Verma, Madan L.. (2022). Control of biofilm formation during food processing. In In Roy, Dijendra N. (Ed.). A complete guidebook on biofilm study pp. 199-226 Academic Press. https://doi.org/10.1016/B978-0-323-88480-8.00007-8Book chapter
Integrated numerical simulation and quality attributes of soybean protein isolate extrusion under different screw speeds and combinations
Sun, Dongyu, Zhou, Chengyi, Yu, Haoze, Wang, Bo, Li, Yang and Wu, Min. (2022). Integrated numerical simulation and quality attributes of soybean protein isolate extrusion under different screw speeds and combinations. Innovative Food Science and Emerging Technologies. 79, p. Article 103053. https://doi.org/10.1016/j.ifset.2022.103053Journal article
Development and applications of nanobiosensors for sustainable agricultural and food industries : Recent developments, challenges and perspectives
Thakur, Meenu, Wang, Bo and Verma, Madan L.. (2022). Development and applications of nanobiosensors for sustainable agricultural and food industries : Recent developments, challenges and perspectives. Environmental Technology and Innovation. 26, p. Article 102371. https://doi.org/10.1016/j.eti.2022.102371Journal article
Microbial lipases and their applications in the food industry
Chandel, Heena, Wang, Bo and Verma, Madan L.. (2022). Microbial lipases and their applications in the food industry. In Value-addition in food products and processing through enzyme technology pp. 381-394 Academic Press. https://doi.org/10.1016/B978-0-323-89929-1.00029-9Book chapter
Effect of drying method and wall material composition on the characteristics of camellia seed oil microcapsule powder
Song, Fei, Li, Yannan, Wang, Bo, Shen, Xiaojun, Wang, Hui, Li, Rui and Xia, Qiuyu. (2022). Effect of drying method and wall material composition on the characteristics of camellia seed oil microcapsule powder. Journal of the American Oil Chemists' Society. 99(4), pp. 353-364. https://doi.org/10.1002/aocs.12569Journal article
Dairy encapsulation systems by atomization-based technology
Wang, Yong, Wang, Bo and Selomulya, Cordelia. (2022). Dairy encapsulation systems by atomization-based technology. In In Juliano, Pablo, Knoerzer, Kai, Sellahewa, Jay, Nguyen, Minh H. and Buckow, Roman (Ed.). Food engineering innovations across the food supply chain pp. 247-259 Academic Press. https://doi.org/10.1016/B978-0-12-821292-9.00023-6Book chapter
Dynamic analysis of moisture, dielectric property and microstructure of ginger slices during microwave hot-air flow rolling drying
Zeng, Shiyu, Wang, Bo, Lv, Weiqiao, Wang, Lijun and Lio, Xiaojun. (2022). Dynamic analysis of moisture, dielectric property and microstructure of ginger slices during microwave hot-air flow rolling drying. Food Control. 134, p. Article 108717. https://doi.org/10.1016/j.foodcont.2021.108717Journal article
Manufacturing of plant-based bioactive peptides using enzymatic methods to meet health and sustainability targets of the sustainable development goals
Ying, Xin, Agyei, Dominic, Udenigwe, Chibuike, Adhikari, Benu and Wang, Bo. (2021). Manufacturing of plant-based bioactive peptides using enzymatic methods to meet health and sustainability targets of the sustainable development goals. Frontiers in Sustainable Food Systems. 5, p. Article 769028. https://doi.org/10.3389/fsufs.2021.769028Journal article
Characterization of pre-gelatinized kidney bean (Phaseolus vulgaris L.) produced using microwave hot-air flow rolling drying technique
Li, Mengge, Wang, Bo, Lv, Weiqiao, Lin, Rongru and Zhao, Donglin. (2022). Characterization of pre-gelatinized kidney bean (Phaseolus vulgaris L.) produced using microwave hot-air flow rolling drying technique. LWT - Food Science and Technology. 154, p. Article 112673. https://doi.org/10.1016/j.lwt.2021.112673Journal article
Protein encapsulation of nutritional and pharmaceutical compositions
Elliott, Glenn, Ryan, Jessica, Urban-Alandete Lourdes, Wang, B. and Xu, YunYun. (2021). Protein encapsulation of nutritional and pharmaceutical compositions PCT/AU2020/051120Patent
Food proteins as biomaterial for delivery functions
Okago, Ogadimma, Wang, Bo and Udenigwe, Chibuike. (2021). Food proteins as biomaterial for delivery functions. In In Udenigwe, Chibuike C. (Ed.). Food proteins and peptides : Emerging biofunctions, food and biomaterial applications pp. 97-126 Royal Society of Chemistry. https://doi.org/10.1039/9781839163425-00097Book chapter
Investigation of enhanced oxidation stability of microencapsulated enzymatically produced tuna oil concentrates using complex coacervation
Xia, Qiuyu, Akanbi, Taiwo O., Wang, Bo, Li, Rui, Liu, Shucheng and Barrow, Colin J.. (2020). Investigation of enhanced oxidation stability of microencapsulated enzymatically produced tuna oil concentrates using complex coacervation. Food and Function. 11(12), pp. 10748-10757. https://doi.org/10.1039/d0fo02350gJournal article
Protein encapsulation of nutritional and pharmaceutical compositions
Urban-Alandete, Lourdes, Elliott, Glenn, Cheng, Mek, Wang, B. and Ryan, Jessica. (2020). Protein encapsulation of nutritional and pharmaceutical compositions WO/2020/019019Patent
Advances in technologies used in the detection of food adulteration
Chen, Wenbo, Li, Hui, Wang, Yong, De Silva, Pre, Adhikari, Benu P. and Wang, Bo. (2021). Advances in technologies used in the detection of food adulteration. In In Verma, Madan L. (Ed.). Biotechnological approaches in food adulterants pp. 49-78 CRC Press. https://doi.org/10.1201/9780429354557-3Book chapter
Overview of food adulteration from the biotechnological perspective
Li, Hui, Chen, Wenbo, Wang, Yong, Adhikari, Benu and Wang, Bo. (2020). Overview of food adulteration from the biotechnological perspective. In In Verma, Madan L. (Ed.). Biotechnological approaches in food adulterants pp. 1-25 CRC Press. https://doi.org/10.1201/9780429354557-1Book chapter
Encapsulated nutritional and pharmaceutical compositions
Wang, B., CHENG, Mek Chu Ting and ELLIOTT, Glenn. (2018). Encapsulated nutritional and pharmaceutical compositions 11201909228VPatent
Protein-based nanodelivery systems for food applications [Reference Work]
Okago, Ogadimma D., Wang, Bo, Acquah, Caleb and Udenigwe, Chibuike C.. (2019). Protein-based nanodelivery systems for food applications [Reference Work] Amsterdam, Netherlands: Elsevier Inc.. https://doi.org/10.1016/B978-0-08-100596-5.21864-7Other
Coacervation technique as an encapsulation and delivery tool for hydrophobic biofunctional compounds
Wang, Bo, Akanbi, Taiwo O., Agyei, Dominic, Holland, Brendan J. and Barrow, Colin. J.. (2018). Coacervation technique as an encapsulation and delivery tool for hydrophobic biofunctional compounds. In In Grumezescu, Alexandru Mihai and Holban, Alina Maria (Ed.). Role of materials science in food bioengineering pp. 235-261 Academic Press. https://doi.org/10.1016/B978-0-12-811448-3.00007-3Book chapter
Microencapsulated omega-3 polyunsaturated fatty acid glyceride compositions and processes for preparing same
Barrow, Colin J., Wang, B. and Akanbu, Taiwo. (2017). Microencapsulated omega-3 polyunsaturated fatty acid glyceride compositions and processes for preparing same PCT/AU2017/050454Patent
Methods of manufacturing nutritional formulations
Wang, B., Elliott, Glenn, Cheng, Mek Chu Ting, Patch, Craig Stewart and Mossel, Brenda Louise. (2017). Methods of manufacturing nutritional formulations PCT/AU2017/050339Patent
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