Wenbiao Wu

A. ACADEMIC PREPARATION

2001.06-the present Professor, Master Supervisor in Food Science and Engineering at Southwest University

2001.01-.06 Senior Research Fellow, vice director, Southern Potato Research Center of China (Tian Chishan Agriculture Research Institute), Enshi, Hubei, PRC

1993.11-2001.01 Associate Research Fellow, vice director, Southern Potato Research Center of China (Tian Chishan Agriculture Research Institute), Enshi, Hubei, PRC

1992.5-1993.11 Assistant Research Fellow, vice director, Southern Potato Research Center of China (Tian Chishan Agriculture Research Institute), Enshi, Hubei, PRC

1991.12 PhD in Food Science at University of Reading, UK

1987.09-1991.12 PhD student in Food Science at University of Reading, UK

1983.07-1987.09 Research Intern, Southern Potato Research Center of China (Tian Chishan Agriculture Research Institute), Enshi, Hubei, PRC

1983.07 BSc in Agricultural and Soil Chemistry at Hua Zhong (Central China) Agriculture College, Wuhan, Hubei, PRC

1979.09-1973.07 BSc student in Agricultural and Soil Chemistry at Hua Zhong (Central China) Agriculture College, Wuhan, Hubei, PRC

B. MEMBERSHIP OF SOCIAL ORGANIZATION AND SCIENTIFIC COMMITTEE

Member of Academic Committee of the International Research Centre for Sustainable Built Environment of Chongqing University

C. PRIZES AND AWARDS 

Dec, 2001 Third Award for Scientific and Technological Advancement, Government of Hubei Province

8th Apr, 1997 Award for Outstanding Contribution to Research on Natural Sciences, the State Council, PRC

Nov, 1994 Third Award for Excellent Academic Paper of Natural Science, Joint of Office of Human Resources Management, Scientific and Technological Committee, Scientific and Technological Association, Hubei Province, PRC

D. RESEARCH INTERESTS

Professor Wenbiao Wu’s main research interests are concerned with food proteins, lipids, vitamins, minerals, food resource science and technology, food toxicology and human nutrition. Much of my research is involved with investigations of the functional properties, bioavailability, antioxidant effects and other beneficial or toxic effects on human body of dietary protein including amino acids and peptides, development of determination, separation, hydrolyzation and food application methods of proteins, toxicological studies of new food resources including new proteins, sustainable food production system and environmental protection. Effects of food matrix and interactions with other food components e.g. proteins on human health in foods, nano-material and technology, and higher education relating to food are also being studied.

E. ADMISSION AREA

Professor Wenbiao Wu is willing to accept master in the following research fields: 1)Food Science; 2)Food Science and Engineering; 3)Agricultural Products Processing; 4, Food Quality and Safety; 5), Food Chemistry; 6), Human Nutrition; 7) Functional Foods; 8) Food Biotechnology.

F. PUBLICATIONS OF PAPERS

[1] Huanhuan Zhang, H.; Wenbiao Wu, W*. 2017. Rapid Estimation of Cr3+ in Water by Chlorophosphonazo I Colour Reaction Spectrophotometery. Analytical Sciences, 34, 305-310.

[2] Tu, J.; Wu, W*; Yang, J.; Li, J.; Ma, X. 2017. A METHOD OF PRODUCINGEDIBLE OILS WITH HIGH QUALITY BY WATER. Journal of Food Processing and Preservation, 41, e13280.

[3] Ran, S.; Wu, W*. 2017. A silica/polyvinyl alcohol membrane suitable for separating proteins. Journal of Porous Materials, 24, 469–476. DOI 10.1007/s10934-016-0282-0.

[4] Shen, C.; Wu, W*. 2017. SIMULTANEOUS PRODUCTION OF LEAF PROTEIN CONCENTRATES AND ANTIOXIDANTS BY AQUEOUS ETHANOL EXTRACTION. Journal of Food Process Engineering, 40, e12307. doi:10.1111/jfpe.12307

[5] Wu, W. 2015. The value of food resources. British Food Journal, 117(1), 431-442.

[6] Wu, W.; Yang, Y.; Brennan, C. S.; Huang, W. 2014. Natural Food Resources Bank in the form of forestry and grassland: Prospects to ensure sustainable food security. Natural Resources Forum, 38, 109–117. DOI: 10.1111/1477-8947.12039. DOI: 10.1111/1477-8947.12039.

[7] Wu, W*, Guo, X.; Huang, M. 2014. Evaluation of the acutely   toxicity potential of water hyacinth leaves. Toxicology and Industrial Health, 30(5), 426-431. DOI: 10.1177/0748233712458138

[8] Wu, W.; Sun, R. 2012. Toxicological studies of plant proteins: a review. Journal of Applied Toxicology, 32(6), 377-464. DOI: 10.1002/jat.1780

[9] Wu, W.; Yang, Y. 2011. Decontamination of aquatic vegetable leaves by removing trace toxic metals during pickling process with acetic acid solution. Ecology of Food and Nutrition, 50(4), 368-374.

[10] Wu, W. 2011. Concentration of selenium by precipitating proteins from potato juice. International Journal of Food Science and Technology, 46(2), 402–405. DOI: 10.1111/j.1365-2621.2010.02501.x

[11] Wu, W.; Sun, Y. 2011. Dietary safety evaluation of water hyacinth leaf protein concentrate. Human and Experimental Toxicology, 30, 1514-1520. doi: 10.1177/ 0960327110392085.

[12] Wu, W.; Long, X. 2011. Correlation of Dispersibility of Proteins with that of Selenium in Teas. Biological Trace Element Research, 142(2), 137-142. DOI: 10.1007/s12011-010-8753-7.

[13] Wu, W. B.; Lakin, A. L. 1993. Estimation of protein in potato tissue by dye binding. Food Chemistry, 46, 49-53.

[14] Liu, L.; Mi, L.; Wu, W*. 2016. GELLING PROPERTIES OF CHESTNUT STARCH-EGG WHITE PROTEIN MIXTURE. In：Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solution, edited by Peter A Williams, Glyn Phillips. Royal Society of Chemistry, Cambridge, UK. ISBN: 978-1-78262-327-4

[15] Wu, W. 2012. Selenium in food materials and its impact on human health. In: Selenium: Sources, Functions and Health Effects, edited by Chinatsu Aomori and Megumi Hokkaido. Nova Science Publishers, INC. ISBN: 978-1-61942-061-8

[16] Wu, W.; Huang, M. 2013. Water soluble components in green teas and their effects on human health. In: Green Tea: Varieties, Production and Health Benefits, edited by Wenbiao Wu. Nova Science Publishers, INC. ISBN: 978-1-62257-562-6

[17] Wu, W. 2013. Basic guidelines for establishing food standards. In: Processed Foods: Quality, Safety Characteristics and Health Implications, edited by Chloe M. Gagne and Daniel B. Jones, Nova Science Publishers, New York. ISBN: 978-1-62808-688-1.

[18] Wu, W.; Huang, W.; Yang, Y. 2013. Principles of quality analysis and critical control points applicable to food processing. In: Processed Foods: Quality, Safety Characteristics and Health Implications, edited by Chloe M. Gagne and Daniel B. Jones, Nova Science Publishers, New York. ISBN: 978-1-62808-688-1.

[19] Liu, S.; Wu, W*. 2015. Dietary Safety of Leaf Sweeteners. In: Leaf Sweeteners: Resources, Processing and Health Effects, edited by Wenbiao Wu, Nova Science Publishers, New York. ISBN: 978-1-63463-072-6.

[20] Zhang, H.; Wu, W*. 2016. Diet and liver diseases: A review of contributing factors. In: Diets and Diseases: Causes and Prevention, edited by Wenbiao Wu, Nova Science Publishers, New York. ISBN: 978-1-63484-580-9

[21] 23 papers were published in Chinese.

G. PUBLICATIONS OF BOOKS

1. Wu, W. 2015. Dietary Risk Factors of Cardiovascular Diseases (Monograph). Nova Science Publishers, INC, New York. ISBN: 978-1-63482-761-4.

2. Wu, W. 2016. Development of Science and Technology of Food Resources (Monograph). Nova Science Publishers, INC, New York. ISBN: 978-1-53610-591-9.

3. Wu, W. 2004. Science and Technology of Food Resources (Monograph in Chinese). China Academic Press, Hongkong. ISBN: 962-86081-9-3.

4. Wu, W (editor). 2013. Green tea: Varieties, Production and Health Benefits. Nova Science Publishers, INC, New York. ISBN: 978-1-62257-562-6; ISBN: 978-1-62257-569-5 (ebook).

5. Wu, W (editor). 2015. Leaf Sweeteners: Resources, Processing and Health Effects. Nova Science Publishers, INC, New York. ISBN: 978-1-63463-072-6; ISBN: 978-1-63463-084-9 (ebook).

6. Wu, W (editor). 2015. Diets and Diseases: Causes and Prevention. Nova Science Publishers, INC, New York. ISBN: 978-1-63484-580-9

H. NATIONAL INNOVATION PATENTS

1. Method of producing edible proteins by using plant leaves, China National Innovation Patent No.：ZL01140058.7, authoritatively publishing date: 10/03/2004.

2. Method of producing edible proteins and oils from rapeseeds by using an aqueous reagent, China National Innovation Patent No.: ZL0203807.4, authoritatively publishing date: 24/11/2004.

3. Multiprocessing method of rapeseeds, China National Innovation Patent No.:ZL95101801.9，authoritatively publishing date: 12/02/2000

4. A roller style mill for ultrafine-grinding of food materials, China National Utility Model Patent No.: ZL2015 2 0140822.X, authoritatively publishing date: 02/09/2015.

5. A ring-shaped air classifier of particles depending upon gravity, China National Utility Model Patent No.: ZL 201621073451.9, authoritatively publishing date: 03/05/2017.

6. A roller style mill for ultrafine-grinding of food materials, China National Innovation Patent No.: ZL 2015 1 0108604.2, authoritatively publishing date: 09/01/2018.

I. PARTIAL PRODUCTS DEVELOPED FOR CHINESE FOOD COMPANIES

Tel:0086-23-68259815; Fax:0086-23-68251947; E-mail:wbwu2006@sina.con; Mobile:0086-13399815900