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 | 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. Scopus1 WoS1 |
| 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. Scopus2 WoS2 |
| 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. Scopus2 WoS1 |
| 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., Su, D., & Xiao, H. (2026). Hydroxypropylated/oxidized starch-based regulation of the potato-barley system for extrusion-based 3D food printing. International Journal of Biological Macromolecules, 371, 152919. |
| 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. Scopus6 WoS5 |
| 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. Scopus10 WoS10 Europe PMC3 |
| 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. Scopus16 WoS14 |
| 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. Scopus12 WoS12 Europe PMC6 |
| 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. Scopus32 WoS31 |
| 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. Scopus5 WoS3 |
| 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. Scopus14 WoS12 |
| 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), 1-21. Scopus3 WoS2 |
| 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. Scopus8 WoS8 |
| 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. Scopus1 WoS1 |
| 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. Scopus49 WoS55 |
| 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. Scopus34 WoS34 |
| 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. Scopus49 WoS47 |
| 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. Scopus8 WoS7 |
| 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. Scopus62 WoS62 |
| 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. Scopus26 WoS24 |
| 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. Scopus59 WoS56 |
| 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. Scopus46 WoS39 |
| 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. Scopus17 WoS14 |
| 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. Scopus14 WoS12 |
| 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, 140294. Scopus41 WoS36 Europe PMC11 |
| 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. Scopus14 WoS13 |
| 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. Scopus25 WoS24 Europe PMC14 |
| 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 PMC2 |
| 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. Scopus6 WoS4 |
| 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. Scopus74 WoS72 Europe PMC26 |
| 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. Scopus77 WoS69 Europe PMC22 |
| 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. Scopus73 WoS69 Europe PMC11 |
| 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 | 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 | 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. Scopus90 WoS82 Europe PMC34 |
| 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. Scopus34 WoS32 |
| 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. Scopus31 WoS27 |
| 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 | 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. Scopus122 WoS111 Europe PMC50 |
| 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. Scopus28 WoS26 Europe PMC5 |
| 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. Scopus48 WoS44 |
| 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. Scopus158 WoS91 |
| 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. Scopus63 WoS63 Europe PMC22 |
| 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. Scopus61 WoS55 |
| 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. Scopus46 WoS41 |
| 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. Scopus17 WoS16 Europe PMC2 |
| 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. Scopus77 WoS71 Europe PMC28 |
| 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. Scopus38 WoS36 |
| 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. Scopus76 WoS67 Europe PMC40 |
| 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. Scopus40 WoS33 |
| 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. Scopus57 WoS51 |
| 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. Scopus88 WoS78 Europe PMC31 |
| 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 | 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. Scopus153 WoS142 Europe PMC65 |
| 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. Scopus174 WoS151 Europe PMC94 |
| 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. Scopus160 WoS127 Europe PMC57 |
| 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. Scopus47 WoS42 |
| 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. Scopus286 WoS237 Europe PMC133 |
| 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 |
| 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. Scopus223 WoS202 Europe PMC86 |
| 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 |
| 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. Scopus215 WoS185 Europe PMC90 |
| 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. Scopus173 WoS153 Europe PMC92 |
| 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. Scopus85 WoS80 |
| 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 PMC62 |
| 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. Scopus108 WoS99 Europe PMC43 |
| 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. Scopus49 WoS36 |
| - | 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 Scopus3 |
| 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 | 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 | 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 | 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 |
| 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 Scopus46 |
| 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 Scopus51 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 |
| 2026 | Principal Supervisor | Valorisation of Grape Pomace through Drying and Enzymatic Polyphenol–Polysaccharide Conjugation for Improved Bioaccessibility | Doctor of Philosophy | Doctorate | Full Time | Miss Zimeng 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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