Research Interests
Food Engineering Nutraceuticals and functional foods Food Science Food ProcessingDr Bo Wang
Program Director
School of Agriculture, Food and Wine
College of Science
Eligible to supervise Masters and PhD - email supervisor to discuss availability.
Dr Bo Wang is a Senior Lecturer in Food Science at the Adelaide University. His research integrates food chemistry, food engineering, and food technology, with a particular focus on engineering food molecules for tailored functionalities. His work explores interactions between proteins, polysaccharides, and polyphenols to design advanced food systems for stabilisation, structuring, and targeted delivery of bioactive compounds.
In addition to molecular-level design, his research also addresses process innovation, including hybrid drying technologies and emerging manufacturing approaches such as 3D food printing. To date, Bo has published over 90 peer-reviewed journal articles and holds five patents, including one that has been successfully commercialised. He collaborates closely with academic and industry partners on projects supported by national and international funding agencies.
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Protein modification for nano- and microencapsulation
Bo's primary research focuses on modifying food proteins through their interactions with polysaccharides and polyphenols. This strategy enables the development of nano- and microencapsulation systems to improve the stability, bioavailability, and sensory attributes of bioactive compounds such as omega-3 oils, peptides, and probiotics. -
Hybrid drying technologies
Bo is intensively involved in collaborative research on advanced drying methods for agricultural and food products. These efforts aim to optimise drying kinetics, reduce energy use, and enhance product quality by integrating technologies such as microwave- and infrared-assisted drying. -
Emerging interest: 3D food printing
With growing interest in personalised nutrition and food design, Bo is exploring opportunities to apply 3D printing technologies in food formulation and ingredient delivery, particularly in collaboration with colleagues in engineering and food design.
| Date | Position | Institution name |
|---|---|---|
| 2024 - 2025 | Senior Lecturer in Nutrition and Food Science | Australian Catholic University |
| 2019 - 2023 | Lecturer in Nutrition and Food Science | Australian Catholic University |
| 2016 - 2019 | Senior Research Scientist | Nu-Mega Ingredients Pty Ltd |
| 2012 - 2015 | Postdoctoral Research Fellow | Deakin University |
| 2010 - 2011 | Research Associate | Agriculture and Agriculture-Food Canada |
| Language | Competency |
|---|---|
| Chinese (Mandarin) | Can read, write, speak, understand spoken and peer review |
| English | Can read, write, speak, understand spoken and peer review |
| Date | Institution name | Country | Title |
|---|---|---|---|
| 2006 - 2011 | China Agricultural University | China | PhD in Food Engineering |
| Year | Citation |
|---|---|
| 2026 | He, Y., Wang, B., Lv, W., Shi, H., & Xiao, H. (2026). Segmented microwave hot-air rolling drying of Gastrodia elata: Effects on quality, water migration, and real-time moisture prediction via LSTM network. Drying Technology, 44(8), 1-18. Scopus1 WoS1 |
| 2026 | Li, Y., Wang, B., Lv, W., Shi, H., & Xiao, H. (2026). Low-acyl Gellan gum modulates rheology, microstructure, and swallowing suitability of 3D-printed barley seedling–potato gels. Food Research International, 225, 12 pages. |
| 2026 | Luo, B., Li, X., Jiang, X., Liu, J., Zhou, H., Wang, B., . . . Zhang, Z. (2026). Anthocyanins-quercetin copigmentation enhances liposomal encapsulation: Mechanisms, bilayer interactions, and sustained release performance. Food Chemistry, 505, 148080-1-148080-13. Scopus1 WoS1 |
| 2026 | Zeng, S., Wang, B., He, Y., Lin, R., Yang, L., Lv, W., & Xiao, H. (2026). Recent Advances in Innovative Processing Technologies for Barley Grass as a Functional Food Resource. Food Engineering Reviews, 18(1), 16 pages. |
| 2026 | He, Y., Wang, B., Su, D., Lv, W., & Xiao, H. (2026). Intermittent Microwave-assisted Infrared Freeze-drying of Gastrodia Elata: Drying Performance, Physicochemical Properties, Olfactory Profile and ResNet-50 Grading Model. Food and Bioprocess Technology, 19(3), 139-1-139-18. |
| 2026 | Zhang, H., Wang, B., Zeng, S., He, Y., Lv, W., & Xiao, H. (2026). Drying techniques of edible flowers: Technical features, challenges and potential solutions. Drying Technology, 44(4), 435-452. Scopus1 WoS1 |
| 2025 | Luo, T., Xia, Q., Zhang, Z., Li, Y., Htwe, K. K., Zeng, H., . . . Liu, S. (2025). Effect of enzymatically hydrolyzed acylglycerol on the complex coacervation behavior of gelatin-stabilized oil-in-water emulsions. Lwt, 215, 117289. Scopus2 WoS2 |
| 2025 | Zhang, H., Wang, B., Lv, W., & Xiao, H. (2025). Optimizing crispness and nutrient retention in carrot snacks: Multi-stage drying via microwave-infrared and negative pressure puffing with moisture-dependent transition. Innovative Food Science and Emerging Technologies, 105, 104171. Scopus4 WoS4 |
| 2025 | Cheng, Y., Wang, B., Li, B., Li, G., Lv, W., & Xiao, H. (2025). Effect of Pasting Temperature on the Structure and Printability of Emulsion-Filled Starch Gel. Food and Bioprocess Technology, 18(11), 9944-9959. |
| 2025 | Lin, R., Wang, B., Li, B., Zhao, D., Lv, W., Zeng, S., & Xiao, H. (2025). Effect of microwave and infrared on the wine-drying efficiency, quality and volatile compounds of Radix paeoniae Alba. Drying Technology, 43(3), 541-554. Scopus4 WoS4 |
| 2025 | Zhang, Q., Wang, B., Zhang, H., Lin, R., Yang, L., Lv, W., & Xiao, H. (2025). Effects of microwave-hot air combined drying on the moisture content, physical properties, flavor, and volatile components of prunes (Prunus domestica L.). Drying Technology, 43(6), 993-1005. Scopus10 WoS10 |
| 2025 | Zeng, S., Zhang, H., Wang, B., Zhang, Q., Lv, H., Yang, L., . . . Xiao, H. (2025). Advancements in Green and Innovative Low Frequency Microwaves for Agricultural Product Processing: A Comprehensive Review. Food Reviews International, 41(9), 2461-2481. Scopus3 WoS2 |
| 2025 | He, Y., Wang, B., Cao, Y., Zhang, X., Lv, W., & Xiao, H. (2025). Infrared-Microwave Freeze-Drying of Gastrodia elata: Effect of Desorption Mode on Heating Uniformity, Porous Structure, and Quality. Food and Bioprocess Technology, 18(8), 18 pages. Scopus4 WoS4 |
| 2025 | Ren, W., Wu, M., Wang, B., Xu, H., Wei, W., & Sun, D. (2025). Constant temperature and humidity combined with vacuum-steam pulsed steaming of Polygonatum cyrtonema rhizome: Quality attribute and browning mechanism. Food Chemistry, 463(Pt 4), 141472. Scopus8 WoS8 Europe PMC1 |
| 2025 | Lin, R., Wang, B., Li, B., Zeng, S., Lv, W., & Xiao, H. (2025). Microwave-assisted drying techniques to enhance the drying efficiency and quality of dried Gastrodia elata. Journal of the Science of Food and Agriculture, 105(8), 4537-4548. Scopus12 WoS11 |
| 2025 | Zhong, Y., Wang, B., Li, B., Zhao, D., Lv, W., & Xiao, H. (2025). Octenyl succinic anhydride starch enhanced 3D printability of corn starch-based emulsion-filled gels incorporating egg yolk. International Journal of Biological Macromolecules, 284(Pt 1), 138110. Scopus10 WoS10 Europe PMC4 |
| 2025 | Li, G., Wang, B., Yang, L., Lv, W., & Xiao, H. (2025). Effect of salt valence and ionic strength on the rheology and 3D printing performance of walnut protein emulsion gels. Food Hydrocolloids, 164, 111112. Scopus23 WoS21 |
| 2025 | Cheng, Y., Wang, B., Li, B., Li, G., Zhong, Y., Lv, W., & Xiao, H. (2025). Modified Starch-Based Emulsion-Filled Gels for 3D Printing: Preparation, Characterization, and Printability. Food and Bioprocess Technology, 18(4), 3732-3746. Scopus2 WoS2 |
| 2024 | Li, G., Wang, B., Li, M., Wu, Y., Lin, R., Lv, W., & Li, B. (2024). Spouting Technology in Energy-Carrying Electromagnetic Field Drying of Agricultural Products. Food Engineering Reviews, 16(2), 304-321. Scopus13 WoS10 |
| 2024 | Lv, Y., Wang, B., Cheng, Y., Lv, W., Zeng, S., & Xiao, H. (2024). Printing characteristics and microwave infrared-induced 4D printing of chestnut powder composite paste. Journal of Food Engineering, 382, 112197. Scopus16 WoS13 |
| 2024 | Zhong, Y., Wang, B., Lv, W., Li, G., Lv, Y., & Cheng, Y. (2024). Egg yolk powder-starch gel as novel ink for food 3D printing: Rheological properties, microstructure and application. Innovative Food Science and Emerging Technologies, 91, 103545. Scopus38 WoS32 |
| 2024 | Li, G., Wang, B., Lv, W., Yang, L., & Xiao, H. (2024). Effect of κ-carrageenan on physicochemical and 3D printing properties of walnut protein-stabilized emulsion gel. Food Hydrocolloids, 156, 110288. Scopus55 WoS55 |
| 2024 | Zeng, S., Zhou, C., Wang, B., Xiao, H., & Lv, W. (2024). Microwave Infrared Cooperative Drying of Ginger: Moisture Evolution, Structure Change, Physicochemical Properties, and Prediction Model. Food and Bioprocess Technology, 17(12), 4632-4651. Scopus22 WoS20 |
| 2024 | Cheng, Y., Wang, B., Lv, W., Zhong, Y., & Li, G. (2024). Effect of xanthan gum on physicochemical properties and 3D printability of emulsion-filled starch gels. Food Hydrocolloids, 149, 109613. Scopus49 WoS45 |
| 2024 | Li, G., Wang, B., Lv, W., Mu, R., & Zhong, Y. (2024). Effect of induction mode on 3D printing characteristics of whey protein isolate emulsion gel. Food Hydrocolloids, 146(Part A), 109255. Scopus43 WoS43 |
| 2024 | Wang, B., Pham, L. B., & Adhikari, B. (2024). Complexation and conjugation between phenolic compounds and proteins: mechanisms, characterisation and applications as novel encapsulants. Sustainable Food Technology, 2(5), 1206-1227. Scopus37 WoS36 |
| 2024 | Zhang, Z., Wang, B., Chen, J., & Adhikari, B. (2024). Modification of plant and algal proteins through the Maillard reaction and complex coacervation: mechanisms, characteristics, and applications in encapsulating oxygen-sensitive oils. Sustainable Food Technology, 2(3), 567-593. Scopus26 WoS22 |
| 2024 | Gunathilake, T., Akanbi, T. O., Wang, B., & Barrow, C. J. (2024). Antioxidant benefits of Ecklonia radiata algae phenolic extracts in food grade omega-3 delivery systems. Future Foods, 10, 100406. Scopus7 WoS6 |
| 2024 | Zhong, Y., Wang, B., Lv, W., Wu, Y., Lv, Y., & Sheng, S. (2024). Recent research and applications in lipid-based food and lipid-incorporated bioink for 3D printing. Food Chemistry, 458, 13 pages. Scopus38 WoS33 Europe PMC10 |
| 2024 | Zhang, T., Wei, W., Wang, B., Sun, D., Sheng, S., Xu, H., & Wu, M. (2024). A new two-step combined modification method for preparing amylopectin biofilms with high transparency and ideal properties as foods packaging materials. Food Packaging and Shelf Life, 42, 101248. Scopus13 WoS12 |
| 2024 | Zeng, S., Wang, B., Lv, W., Li, B., Xiao, H., & Lin, R. (2024). Physicochemical properties, structure and biological activity of ginger polysaccharide: Effect of microwave infrared dual-field coupled drying. International Journal of Biological Macromolecules, 281(Part 3), 136474. Scopus23 WoS21 Europe PMC13 |
| 2024 | Xuan, J., Xia, Q., Li, Y., Wang, Z., Liu, Y., Xia, W., . . . Wang, B. (2024). Enzymatically produced acylglycerol and glycerin monostearate additives improved the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules. Food Chemistry, 448, 139135. Scopus6 WoS5 Europe PMC1 |
| 2024 | Zeng, S., Zhou, C., Wang, B., Lv, H., Zhao, D., Wu, Y., . . . Xiao, H. (2024). Tunnel-type continuous multi-physical field drying equipment: Design, numerical simulation and application. Drying Technology, 42(10), 1606-1622. Scopus5 WoS4 |
| 2023 | Xuan, J., Xia, Q., Tu, Y., Luo, T., Mao, Q., Han, Z., . . . Wang, B. (2023). Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation. Lwt, 190, 115580. Scopus9 WoS8 |
| 2023 | Li, M., Zhou, C., Wang, B., Zeng, S., Mu, R., Li, G., . . . Lv, W. (2023). Research progress and application of ultrasonic- and microwave-assisted food processing technology. Comprehensive Reviews in Food Science and Food Safety, 22(5), 3707-3731. Scopus108 WoS98 Europe PMC37 |
| 2023 | Zeng, S., Wang, B., Lv, W., & Wu, Y. (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(Pt B), 134741. Scopus69 WoS65 Europe PMC8 |
| 2023 | Li, G., Wang, B., Du, Z., Li, M., & Lv, W. (2023). Effects of osmotic dehydration pretreatment on the drying and characteristics of pineapple slices after microwave hot air rolling bed drying. International Journal of Food Engineering, 19(7-8), 315-327. Scopus5 WoS4 |
| 2023 | Zeng, S., Wang, B., Zhao, D., & Lv, W. (2023). Microwave infrared vibrating bed drying of ginger: Drying qualities, microstructure and browning mechanism. Food Chemistry, 424, 136340. Scopus72 WoS63 Europe PMC17 |
| 2023 | Zhang, Z., Holden, G., Wang, B., & Adhikari, B. (2023). Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates. Food Chemistry, 406, 134931. Scopus67 WoS61 Europe PMC23 |
| 2023 | Mu, R., Wang, B., Lv, W., Yu, J., & Li, G. (2023). Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing: Increasing oil content. Carbohydrate Polymers, 301(Pt A), 120293. Scopus84 WoS76 Europe PMC26 |
| 2023 | Sun, D., Zhang, B., Zhou, C., Wang, B., & Wu, M. (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, 108746. Scopus30 WoS28 |
| 2023 | Zhang, Z., Wang, B., Holden, G., Chen, J., & Adhikari, B. (2023). Improving functional properties of Spirulina protein by covalent conjugation followed by complex coacervation processes. Future Foods, 7, 100239. Scopus10 WoS10 |
| 2023 | Xu, H., Wu, M., Wang, B., Wei, W., Zhang, T., & Zheng, Z. (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, 117463. Scopus15 WoS13 |
| 2023 | Zhang, Z., Wang, B., Holden, G., Chen, J., & Adhikari, B. (2023). Investigating the effectiveness of coacervates produced from conjugated and unconjugated Spirulina protein in delivering unstable oil to the intestinal phase of digestion. Food Bioscience, 56, 103198. Scopus9 WoS8 |
| 2023 | Verma, M. L., Dhanya, B. S., Wang, B., Thakur, M., Rani, V., & Kushwaha, R. (2023). Bio-Nanoparticles Mediated Transesterification of Algal Biomass for Biodiesel Production. Sustainability Switzerland, 16(1), 295. Scopus28 WoS26 |
| 2022 | Li, M., Wang, B., Lv, W., & Zhao, D. (2022). Effect of ultrasound pretreatment on the drying kinetics and characteristics of pregelatinized kidney beans based on microwave-assisted drying. Food Chemistry, 397, 133806. Scopus73 WoS67 Europe PMC23 |
| 2022 | Sun, D., Zhou, C., Yu, H., Wang, B., Li, Y., & Wu, M. (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, 103053. Scopus23 WoS21 Europe PMC4 |
| 2022 | Zeng, S., Wang, B., Lv, W., Wang, L., & Liao, X. (2022). Dynamic analysis of moisture, dielectric property and microstructure of ginger slices during microwave hot-air flow rolling drying. Food Control, 134, 108717. Scopus45 WoS41 |
| 2022 | Thakur, M., Wang, B., & Verma, M. L. (2022). Development and applications of nanobiosensors for sustainable agricultural and food industries: Recent developments, challenges and perspectives. Environmental Technology and Innovation, 26, 102371. Scopus157 WoS87 |
| 2022 | Sun, D., Wu, M., Zhou, C., & Wang, B. (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, 108016. Scopus58 WoS57 Europe PMC18 |
| 2022 | Zhang, Z., Wang, B., & Adhikari, B. (2022). Maillard reaction between pea protein isolate and maltodextrin via wet-heating route for emulsion stabilisation. Future Foods, 6, 100193. Scopus57 WoS49 |
| 2022 | Li, M., Wang, B., Lv, W., Lin, R., & Zhao, D. (2022). Characterization of pre-gelatinized kidney bean (Phaseolus vulgaris L.) produced using microwave hot-air flow rolling drying technique. Lwt, 154, 112673. Scopus44 WoS39 |
| 2022 | Song, F., Li, Y., Wang, B., Shen, X., Wang, H., Li, R., & Xia, Q. (2022). Effect of drying method and wall material composition on the characteristics of camellia seed oil microcapsule powder. JAOCS Journal of the American Oil Chemists Society, 99(4), 353-364. Scopus15 WoS15 Europe PMC1 |
| 2022 | Xu, H., Wu, M., Zhang, X., Wang, B., Wang, S., Zheng, Z., . . . Wang, F. (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, 115663. Scopus36 WoS34 |
| 2021 | Ying, X., Agyei, D., Udenigwe, C., Adhikari, B., & Wang, B. (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, 22 pages. Scopus39 WoS31 |
| 2021 | Pham, L. B., Wang, B., Zisu, B., Truong, T., & Adhikari, B. (2021). In-vitro digestion of flaxseed oil encapsulated in phenolic compound adducted flaxseed protein isolate-flaxseed gum complex coacervates. Food Hydrocolloids, 112, 106325. Scopus56 WoS50 |
| 2021 | Ying, X., Gao, J., Lu, J., Ma, C., Lv, J., Adhikari, B., & Wang, B. (2021). Preparation and drying of water-in-oil-in-water (W/O/W) double emulsion to encapsulate soy peptides. Food Research International, 141, 110148. Scopus75 WoS66 Europe PMC34 |
| 2020 | Fard, S. G., Loh, S. P., Turchini, G. M., Wang, B., Elliott, G., & Sinclair, A. J. (2020). Microencapsulated tuna oil results in higher absorption of DHA in toddlers. Nutrients, 12(1), E248. Scopus26 WoS20 Europe PMC14 |
| 2020 | Pham, L. B., Wang, B., Zisu, B., Truong, T., & Adhikari, B. (2020). Microencapsulation of flaxseed oil using polyphenol-adducted flaxseed protein isolate-flaxseed gum complex coacervates. Food Hydrocolloids, 107, 105944. Scopus87 WoS78 Europe PMC30 |
| 2020 | Xia, Q., Akanbi, T. O., Wang, B., Li, R., Liu, S., & Barrow, C. J. (2020). Investigation of enhanced oxidation stability of microencapsulated enzymatically produced tuna oil concentrates using complex coacervation. Food and Function, 11(12), 10748-10757. Scopus24 WoS21 Europe PMC10 |
| 2019 | Pham, L. B., Wang, B., Zisu, B., & Adhikari, B. (2019). Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions. Food Hydrocolloids, 94, 20-29. Scopus149 WoS139 Europe PMC59 |
| 2019 | Xia, Q., Akanbi, T. O., Wang, B., Li, R., Yang, W., & Barrow, C. J. (2019). Investigating the mechanism for the enhanced oxidation stability of microencapsulated omega-3 concentrates. Marine Drugs, 17(3), 12 pages. Scopus12 WoS12 Europe PMC5 |
| 2019 | Xia, Q., Akanbi, T. O., Li, R., Wang, B., Yang, W., & Barrow, C. J. (2019). Lipase-catalysed synthesis of palm oil-omega-3 structured lipids. Food and Function, 10(6), 3142-3149. Scopus30 WoS26 Europe PMC13 |
| 2019 | Wang, B., Adhikari, B., & Barrow, C. J. (2019). Highly stable spray dried tuna oil powders encapsulated in double shells of whey protein isolate-agar gum and gellan gum complex coacervates. Powder Technology, 358, 79-86. Scopus35 WoS31 |
| 2019 | Pham, L. B., Wang, B., Zisu, B., & Adhikari, B. (2019). Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts. Food Chemistry, 293, 463-471. Scopus168 WoS146 Europe PMC85 |
| 2019 | Wang, B., Adhikari, B., Mathesh, M., Yang, W., & Barrow, C. J. (2019). Anchovy oil microcapsule powders prepared using two-step complex coacervation between gelatin and sodium hexametaphosphate followed by spray drying. Powder Technology, 358, 68-78. Scopus31 WoS31 |
| 2017 | Xia, Q., Wang, B., Akanbi, T. O., Li, R., Yang, W., Adhikari, B., & Barrow, C. J. (2017). Microencapsulation of lipase produced omega-3 concentrates resulted in complex coacervates with unexpectedly high oxidative stability. Journal of Functional Foods, 35, 499-506. Scopus33 WoS25 |
| 2017 | Timilsena, Y. P., Wang, B., Adhikari, R., & Adhikari, B. (2017). Advances in microencapsulation of polyunsaturated fatty acids (PUFAs)-rich plant oils using complex coacervation: A review. Food Hydrocolloids, 69, 369-381. Scopus156 WoS121 Europe PMC48 |
| 2016 | Eratte, D., Wang, B., Dowling, K., Barrow, C. J., & Adhikari, B. (2016). Survival and fermentation activity of probiotic bacteria and oxidative stability of omega-3 oil in co-microcapsules during storage. Journal of Functional Foods, 23, 485-496. Scopus44 WoS40 |
| 2016 | Kaushik, P., Dowling, K., McKnight, S., Barrow, C. J., Wang, B., & Adhikari, B. (2016). Preparation, characterization and functional properties of flax seed protein isolate. Food Chemistry, 197(Pt A), 212-220. Scopus276 WoS226 Europe PMC128 |
| 2015 | Timilsena, Y. P., Wang, B., Adhikari, R., & Adhikari, B. (2015). Preparation and characterization of chia seed protein isolate-chia seed gum complex coacervates. Food Hydrocolloids, 52, 554-563. Scopus220 WoS198 Europe PMC76 |
| 2015 | Wang, B., Vongsvivut, J., Adhikari, B., & Barrow, C. J. (2015). Microencapsulation of tuna oil fortified with the multiple lipophilic ingredients vitamins A, D3, E, K2, curcumin and coenzyme Q10. Journal of Functional Foods, 19, 893-901. Scopus61 WoS47 |
| 2015 | Shi, J., Xue, S. J., Wang, B., Wang, W., Ye, X., & Quek, S. Y. (2015). Optimization of formulation and influence of environmental stresses on stability of lycopene-microemulsion. Lwt, 60(2), 999-1008. Scopus30 WoS30 Europe PMC11 |
| 2014 | Wang, B., Adhikari, B., & Barrow, C. J. (2014). Optimisation of the microencapsulation of tuna oil in gelatin-sodium hexametaphosphate using complex coacervation. Food Chemistry, 158, 358-365. Scopus214 WoS184 Europe PMC84 |
| 2014 | Eratte, D., Wang, B., Dowling, K., Barrow, C. J., & Adhikari, B. P. (2014). Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil. Food and Function, 5(11), 2743-2750. Scopus171 WoS150 Europe PMC90 |
| 2014 | Liu, H., Wang, B., Barrow, C. J., & Adhikari, B. (2014). Relating the variation of secondary structure of gelatin at fish oil-water interface to adsorption kinetics, dynamic interfacial tension and emulsion stability. Food Chemistry, 143, 484-491. Scopus81 WoS77 |
| 2011 | Wang, B., Wang, L. J., Li, D., Adhikari, B., & Shi, J. (2011). Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein. Carbohydrate Polymers, 86(1), 343-351. Scopus131 WoS123 Europe PMC57 |
| 2010 | Wang, B., Li, D., Wang, L. J., & Özkan, N. (2010). Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions. Journal of Food Engineering, 96(4), 555-561. Scopus106 WoS97 Europe PMC40 |
| 2010 | Wang, B., Li, D., Wang, L. J., Adhikari, B., & Shi, J. (2010). Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions. Journal of Food Engineering, 100(3), 417-426. Scopus60 WoS55 Europe PMC29 |
| 2009 | Wang, B., Wang, L. J., Li, D., Bhandari, B., Wu, W. F., Shi, J., . . . Mao, Z. H. (2009). Effects of potato starch addition and cooling rate on rheological characteristics of flaxseed protein concentrate. Journal of Food Engineering, 91(3), 392-401. Scopus11 WoS10 Europe PMC6 |
| 2007 | Wang, B., Li, D., Wang, L. J., Huang, Z. G., Zhang, L., Xiao, D. C., & Mao, Z. H. (2007). Effect of moisture content on the physical properties of fibered flaxseed. International Journal of Food Engineering, 3(5), 13 pages. Scopus48 WoS35 |
| - | Verma, M. L. (Ed.) (2020). Biotechnological Approaches in Food Adulterants. |
| Year | Citation |
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| 2023 | Yang, S., Cao, Z., Ying, X., Wei, X., That, L. F. M. L. N., Pandohee, J., & Wang, B. (2023). Infrared Heating of Cereals. In Cereal Processing Technologies Impact on Nutritional Functional and Biological Properties (pp. 343-357). CRC Press. DOI Scopus2 |
| 2022 | Chandel, H., Wang, B., & Verma, M. L. (2022). Nanomaterial-Based Fluorescent Biosensors for Monitoring Environmental Pollutants. In Encyclopedia of Sensors and Biosensors Volume 1 4 First Edition (Vol. 1-4, pp. 742-754). Elsevier. DOI Scopus5 |
| 2022 | Chandel, H., Wang, B., & Verma, M. L. (2022). Control of biofilm formation during food processing. In A Complete Guidebook on Biofilm Study (pp. 199-227). Elsevier. DOI Scopus5 |
| 2022 | Chandel, H., Wang, B., & Verma, M. L. (2022). Nanomaterial-Based Fluorescent Biosensors for Monitoring Environmental Pollutants. In Encyclopedia of Sensors and Biosensors First Edition Four Volume Set (pp. V4-754). DOI Scopus2 |
| 2021 | Wang, Y., Wang, B., & Selomulya, C. (2021). Dairy encapsulation systems by atomization-based technology. In Food Engineering Innovations Across the Food Supply Chain (pp. 247-260). Elsevier. DOI Scopus1 |
| 2021 | Chandel, H., Wang, B., & Verma, M. L. (2021). Microbial lipases and their applications in the food industry. In Value Addition in Food Products and Processing Through Enzyme Technology (pp. 381-394). Elsevier. DOI Scopus11 |
| 2021 | Okagu, O. D., Wang, B., & Udenigwe, C. C. (2021). CHAPTER 4: Food Proteins as Biomaterial for Delivery Functions. In Food Chemistry Function and Analysis (Vol. 2021-January, pp. 97-126). Royal Society of Chemistry. DOI Scopus3 |
| 2021 | Okagu, O. D., Wang, B., & Udenigwe, C. C. (2021). Food Proteins as Biomaterial for Delivery Functions. In C. C. Udenigwe (Ed.), FOOD PROTEINS AND PEPTIDES (Vol. 27, pp. 97-126). ROYAL SOC CHEMISTRY. WoS2 |
| 2018 | Wang, B., Akanbi, T. O., Agyei, D., Holland, B. J., & Barrow, C. J. (2018). Coacervation Technique as an Encapsulation and Delivery Tool for Hydrophobic Biofunctional Compounds. In Role of Materials Science in Food Bioengineering (pp. 235-261). Elsevier. DOI Scopus41 |
| 2018 | Okagu, O. D., Wang, B., Acquah, C., & Udenigwe, C. C. (2018). Protein-Based Nanodelivery Systems for Food Applications. In Encyclopedia of Food Chemistry (pp. 719-726). Elsevier. DOI Scopus7 |
| 2017 | Holland, B., Agyei, D., Akanbi, T. O., Wang, B., & Barrow, C. J. (2017). Bioprocessing of Plant-Derived Bioactive Phenolic Compounds. In A. M. Grumezescu, & A. M. Holban (Eds.), FOOD BIOSYNTHESIS, VOL 1 (pp. 135-181). ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD. DOI WoS3 |
| 2013 | Barrow, C. J., Wang, B., Adhikari, B., & Liu, H. (2013). Spray drying and encapsulation of omega-3 oils. In C. Jacobsen, N. S. Nielsen, A. F. Horn, & A. D. M. Sorensen (Eds.), Food Enrichment with Omega 3 Fatty Acids (Vol. 252, pp. 194-225). WOODHEAD PUBL LTD. DOI Scopus49 WoS31 |
| Date | Role | Research Topic | Program | Degree Type | Student Load | Student Name |
|---|---|---|---|---|---|---|
| 2026 | Co-Supervisor | Reducing waste with advanced, biodegradable food packaging materials | Doctor of Philosophy | Doctorate | Full Time | Mr Jalal Karimzadehkhoei |
| 2025 | Co-Supervisor | Investigating the potential of duckweed biomass as a novel food ingredient and prospects for high-value utilization | Doctor of Philosophy | Doctorate | Full Time | Mr Anxing Zhang |
| 2025 | Co-Supervisor | Investigating the potential of duckweed biomass as a novel food ingredient and prospects for high-value utilization | Doctor of Philosophy | Doctorate | Full Time | Mr Anxing Zhang |
| Date | Role | Membership | Country |
|---|---|---|---|
| 2023 - 2024 | President | Australian Food Engineering Association | Australia |
| 2022 - 2023 | Vice-President | Australian Food Engineering Association | Australia |
| 2016 - ongoing | Member | Australian Institute of Food Science and Technology | Australia |
| Date | Role | Editorial Board Name | Institution | Country |
|---|---|---|---|---|
| 2022 - ongoing | Associate Editor | Frontiers in Sustainable Food Systems | Frontiers Media S.A. | Switzerland |
| 2021 - ongoing | Associate Editor | Applied Sciences | MPDI | Switzerland |
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