南京农业大学教师个人主页 Yue Wu--Home--Home

Yue Wu

Associate Professor

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:澳大利亚墨尔本大学

Personal Profile

My becholar and master graduated from Nanjing Agricultural University in Sep 2019. PhD graduated from the University of Melbourne in Dec 2023. And I started to work as associate professor in the College of Food Science and Technology at Nanjing Agricultural University from Jan 2024. Now I have published over 20 papers, 2 book chapters and 2 patents.

Educational Experience scientific research awards

2019.10~2023.10
澳大利亚墨尔本大学化学 With Certificate of Graduation for Doctorate Study Doctoral degree
2016.9~2019.6
南京农业大学食品科学与工程 With Certificate of Graduation for Study as Master's Candidates Master's Degree in Engineering
2012.9~2016.6
南京农业大学食品科学与工程 University graduated Bachelor's Degree in Engineering

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Work Experience

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Research Focus

The application of ultrasound on food processing

Paper Publications Patents Published Books

1
Yang Jie, Gao Tengqi, Wang Qiqi, Xu Jie, Zhou Feifei, Ding Yunfei, Du Hechao, Pan Saikun, Tao Yang, Wu Yue.Ultrasound-assisted fermentation of Porphyra yezoensis sauce at different growth stages using Lactiplantibacillus plantarum: Metabolic response and biological activity,ULTRASONICS SONOCHEMISTRY,2024,102:-(Co corresponding author)
2
Wu Yue, Mondal Joydip, Tao Yang, Martin Gregory J. O., Ashokkumar Muthupandian.Ultrasound-enhanced adsorption of amino acids from aqueous solution onto macroporous resins for green separation: Mass transfer mechanism and acoustic cavitation properties,SEPARATION AND PURIFICATION TECHNOLOGY,2024,330:-(co-first author)
3
Wu Yue,Li Sujin,Tao Yang,Li Dandan,Han Yongbin,Show Pau Loke,Wen Guangzhong,Zhou Jianzhong.Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation,FOOD CHEMISTRY,2021,348(First Author)

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Research Group

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Associate Professor