Dr Bo Wang

Dr Bo Wang is a lecturer in Nutrition and Food Science in the School of Behavioural and Health Science. Bo has a BSc degree in Mechanic Engineering and a PhD of Food Processing and Engineering from China Agricultural University, China.

During PhD, Bo worked as a Research Associate in Guelph Food Research Centre, Canada on functional food compound extraction and stabilisation project and after his PhD, he worked as a Research Fellow in Deakin University, Australia to develop novel delivery systems for a wide range of functional ingredients including omega-3 oils, probiotics, antioxidants, colours, pigments and bacteria for food, nutraceutical, aquaculture and agricultural applications etc.

Before joining ACU, Bo worked in a nutraceutical ingredient company as the Senior Research Scientist where he successfully transformed his knowledge into the commercial products, as well as capturing several intellectual properties (2 in PCT stage and 3 in application stage so far). Bo is now using his academic-industrial background/experience to teach and coordinating Nutrition Science courses in ACU and enjoying the research activity of co-mentoring/co-supervising external PhD candidates.

Bo's research interests include food product dehydration, bioactive compounds extraction and functional ingredient stabilisation. He is quite keen on collaborating with individual researchers and industrial partners on the development of novel functional ingredients with high nutritional and commercial value to promote food quality and functionality, public health and growth of food/nutraceutical industries.

Publications

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.

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.

Xia, Q., Akanbi, T. O., Wang, B., Yang, W. & Barrow, C. J. (2019). Lipase-catalysed synthesis of palm oil-omega-3 structured lipids. Food & Function, 10, 3142-3149

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, 143

Okagu, O. D., Wang, B., Acquah, C. and Udenigew, C. C. (2019). Protein-based nanodelivery systems for food applications. In Aluko, R., Birch, E. J., Larsen, D., Melton, L., Rogers, M., Shahidi, F., Stadler, R., Sun-Waterhouse, D. and Varelis, P. (Eds.). Encyclopaedia of Food Chemistry, Academic Press, London, UK.

Wang, B., Adhikari, B., Mathesh, M., Yang, W. and Barrow, C. J. (2018). Anchovy oil microcapsule powders prepared using two-step complex coacervation between gelatin and sodium hexametaphosphate followed by spray drying. Powder Technology (In Press)

Wang, B., Adhikari, B., Mathesh, M., Yang, W. and Barrow, C. J. (2018). Spray dried tuna oil powders encapsulated in double shells comprised of whey protein isolate-agar gum and whey protein isolate gellan gum complex coacervates. Powder Technology (In Press)

Wang, B., Akanbi, T. O., Agyei, D., Holland, B. J. and Barrow, C. J. (2018). Coacervation technique as an encapsulation and delivery Tool for hydrophobic biofunctional compounds. In Grumezescu, A. M. & Holban, A. M. (Eds.). Role of Materials Science in Food Bioengineering, Academic Press, London, UK.

Xia, Q., Wang, B., Akanbi, T., Li, R., Yang, W. R., Adhikari, B. and 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.

Timilsena, Y., Wang, B., Adhikari, R. and Adhikari, B. (2017). Advances in microencapsulation of polyunsaturated fatty acids (PUFAs)-rich plant oils using complex coacervation: A review. Food Hydrocolloids, 69, 369-381.

Holland, B., Akanbi, T., Agyei, D., Wang, B. and Barrow, C. J. (2017). Bioprocessing of plant-derived bioactive phenolic compounds. In Grumezescu, A. M. & Holban, A. M. (Eds.). Food Biosynthesis, Academic Press, London, UK.

Eratte, D., Wang, B., Dowling, K., Barrow, C. J. and 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.

Kaushik, P., Dowling, K., Mcknight, S.,  Wang, B., and Adhikari, B. (2016). Preparation, characterization and functional properties of flax seed protein isolate. Food Chemistry, 197, 212-220.

Timilsena, Y., Wang, B., Adhikari, R. and Adhikari, B. (2015). Preparation and characterization of chia seed protein isolate-chia seed gum complex coacervates. Food Hydrocolloids, 52, 554-563.

Wang, B., Vongsvivut, J., Adhikari, B. and 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.

Shi, J., Xue, S. J., Wang, B., Ye, X. and Quek, S. Y. (2015). Optimization of formulation and influence of environmental stresses on stability of lycopene-microemulsion. LWT-Food Science and Technology, 60, 999-1008.

Wang, B., Adhikari, B. and Barrow, C. J. (2014). Optimisation of the microencapsulation of tuna oil in gelatin&ndashsodium hexametaphosphate using complex coacervation. Food Chemistry, 158, 358-365.

Eratte, D., Wang, B., Dowling, K., Barrow, C. J. and Adhikari, B. (2014). Complex coacervation with whey protein isolate and gum Arabic for the microencapsulation of omega-3 rich tuna oil. Food & Function, 5, 2743-2750.

Liu, H., Wang, B., Adhikari, B. and Barrow, C. J. (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.

Barrow, C. J., Wang, B., Adhikari, B. and Liu, H. (2012). Spray drying and encapsulation of omega-oils. In C Jacobsen, N S, A Frisenfeldt Horn and A-D Moltke Sørensen (Eds.). Food enrichment with omega-3 fatty acids, Woodhead Publishing Limited, Cambridge, UK.

Wang, B., Wang, L., Li, D., Adhikari, B. and Shi, J. Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein. (2011). Carbohydrate Polymers, 86, 343-351

Wang, B., Li, D., Wang, L., Adhikari, B. and Shi, J. (2010). Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions. Journal of Food Engineering, 100, 417-426.

Wang, B., Li, D., Wang, L. and Ozkan, N. (2010). Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions. Journal of Food Engineering, 96, 555-561.

Wang, B., Wang, L., Li, D., Bhandari, B., Wu, W., Shi, J., Chen, X. D. and Mao, Z. (2009). Effect of potato starch addition and cooling rate on rheological characteristics of flaxseed protein concentrate. Journal of Food Engineering, 91, 392-401.

Wang, B., Li, D., Wang, L., Huang, Z., Zhang, L., Chen, X. D. and Mao, Z. (2007). Effect of content on the physical properties of fibered flaxseed. International Journal of Food Engineering, 3, article 5.

Patents

Wang, B., Elloitt, G., Cheng, C. T., Patch, C. J. and Mossell, B. L. Methods of manufacturing nutritional formulations. PCT/AU2017/050339.

Wang, B., Elloitt, G., Cheng, C. T. Encapsulated nutritional and pharmaceutical compositions. . Australian patent application number 2017901524.

Wang, B., Elloitt, G., Cheng, C. T. Protein encapsulation of nutritional and pharmaceutical compositions. Australian patent application number 2018902668.

Xia, Q., Wang, B., Akanbi, T. and Barrow, C. J. Microencapsulated omega-3 polyunsaturated fatty acid glyceride compositions and processes for preparing the same. Australian patent application number 2016901837.

Research Area

• Green extraction, separation and purification process ofbioactive compounds

• Stabilisation systems for the delivery of susceptible ingredients for food/nutraceutical applications

• Food compounds dehydration techniques to maintain functional, biological and physiochemical properties

• Interaction/reaction between food macromolecules (protein, lipids, carbohydrates, enzymes and polyphenols etc.) to tailor their functional proerpties.

05/2019 to present        Lecturer in Nutrition and Food Science

                                       Australian Catholic University, Australia

01/2016 to present        External PhD co-supervisor

                                       Royal Melbourne Institute of Technology, Australia

01/2016 to 05/2019       Senior Research Scientist

                                       Nu-Mega Ingredients Pty Ltd, Australia

02/2012 to 12/2015       Research Fellow

                                       Deakin University, Australia

12/2009 to 09/2011       Research Associate

                                       Guelph Food Research Centre, Canada