Bo Wang

Bo Wang

School of Agriculture, Food and Wine

Faculty of Sciences, Engineering and Technology

Eligible to supervise Masters and PhD - email supervisor to discuss availability.

Dr Bo Wang is a Senior Lecturer in Food Science at the University of Adelaide. His research brings together food chemistry, food engineering, and food technology, with a focus on modifying food proteins through interactions with polysaccharides and polyphenols to create nano- and microencapsulation systems. He has also contributed to research in hybrid drying technologies and 3D food printing.

To date, Bo has published over 80 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.

  • 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.

     

  • Appointments
    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 Competencies
    Language Competency
    Chinese (Mandarin) Can read, write, speak, understand spoken and peer review
    English Can read, write, speak, understand spoken and peer review

  • Education
    Date Institution name Country Title
    2006 - 2011 China Agricultural University China PhD in Food Engineering

  • Research Interests
    Food Engineering Nutraceuticals and functional foods Food Science Food Processing

  • Journals
    Year Citation
    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 pages.
    DOI
    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.
    DOI Scopus1
    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.
    DOI Scopus2
    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.
    DOI Scopus5 Europe PMC2
    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.
    DOI Scopus5
    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.
    DOI
    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.
    DOI Scopus2
    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.
    DOI Scopus1
    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, 21 pages.
    DOI
    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.
    DOI Scopus1
    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.
    DOI Scopus19 Europe PMC5
    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.
    DOI Scopus6
    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.
    DOI Scopus12 Europe PMC7
    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.
    DOI Scopus3 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.
    DOI
    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.
    DOI Scopus3
    2024 Verma, M. L., Dhanya, B. S., Wang, B., Thakur, M., Rani, V., & Kushwaha, R. (2024). Bio-Nanoparticles Mediated Transesterification of Algal Biomass for Biodiesel Production. Sustainability Switzerland, 16(1), 22 pages.
    DOI Scopus15
    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.
    DOI Scopus7
    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.
    DOI Scopus20
    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.
    DOI Scopus22
    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.
    DOI Scopus9
    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.
    DOI Scopus21
    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.
    DOI Scopus25
    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.
    DOI Scopus11
    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.
    DOI Scopus8
    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.
    DOI Scopus3
    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), 12 pages.
    DOI Scopus52 Europe PMC5
    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.
    DOI Scopus5
    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, 13 pages.
    DOI Scopus41 Europe PMC12
    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, 11 pages.
    DOI Scopus40 Europe PMC13
    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), 11 pages.
    DOI Scopus52 Europe PMC11
    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, 10 pages.
    DOI Scopus17
    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, 11 pages.
    DOI Scopus6
    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, 19 pages.
    DOI Scopus9
    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, 11 pages.
    DOI Scopus5
    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, 10 pages.
    DOI Scopus6
    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.
    DOI Scopus52 Europe PMC17
    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, 15 pages.
    DOI Scopus28
    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, 12 pages.
    DOI Scopus45 Europe PMC13
    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, 22 pages.
    DOI Scopus15 Europe PMC3
    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, 10 pages.
    DOI Scopus35
    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, 17 pages.
    DOI Scopus116
    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, 13 pages.
    DOI Scopus39 Europe PMC8
    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, 10 pages.
    DOI Scopus39
    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, 10 pages.
    DOI Scopus34
    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.
    DOI Scopus11
    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.
    DOI Scopus27
    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, 12 pages.
    DOI Scopus47
    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, 11 pages.
    DOI Scopus62 Europe PMC20
    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), 15 pages.
    DOI Scopus22 Europe PMC11
    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, 12 pages.
    DOI Scopus80 Europe PMC13
    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.
    DOI Scopus23 Europe PMC5
    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.
    DOI Scopus131 Europe PMC27
    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.
    DOI Scopus12 Europe PMC2
    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.
    DOI Scopus29 Europe PMC9
    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.
    DOI Scopus30
    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.
    DOI Scopus145 Europe PMC62
    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.
    DOI Scopus28
    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.
    DOI Scopus31
    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.
    DOI Scopus141 Europe PMC23
    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.
    DOI Scopus42
    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.
    DOI Scopus245 Europe PMC88
    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.
    DOI Scopus199 Europe PMC49
    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.
    DOI Scopus60
    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.
    DOI Scopus29 Europe PMC5
    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.
    DOI Scopus202 Europe PMC62
    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.
    DOI Scopus161 Europe PMC58
    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.
    DOI Scopus78
    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.
    DOI Scopus126 Europe PMC27
    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.
    DOI Scopus98 Europe PMC24
    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.
    DOI Scopus57 Europe PMC19
    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.
    DOI Scopus10 Europe PMC4
    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.
    DOI Scopus47
    - Verma, M. L. (Ed.) (n.d.). Biotechnological Approaches in Food Adulterants.
    DOI

  • Book Chapters
    Year Citation
    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 Scopus1
    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 Scopus4
    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 Scopus1
    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 Scopus10
    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
    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 Scopus38
    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 Food Biosynthesis (pp. 135-181). Elsevier.
    DOI
    2013 Barrow, C. J., Wang, B., Adhikari, B., & Liu, H. (2013). Spray drying and encapsulation of omega-3 oils. In Food Enrichment with Omega 3 Fatty Acids (pp. 194-225). Elsevier.
    DOI Scopus44

  • Memberships
    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

  • Editorial Boards
    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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