Mangang Wu
Associate Professor
College of Food Science and Engineering, Yangzhou University
Address: No. 196 Huayang West Road, Yangzhou, China
TEL: 18724096911
Email: mgwu@yzu.edu.cn
Education
Ph.D., Food Science, College of food science, Jiangnan University, 2010.12
M.E., Fermantation Engineering, School of Life Sciences, Guangxi University, 2005.06
B.S., Food Science and Engineering, Department of Food Science and Engineering,
Hebei University of Economics and Business, 2002.06
Major subject
Food Science/Technology/Meat science
Experience
Research Funding
Finished a research project: National Natural Science Foundation of China (Grant No. 31371792),
Teach courses
Food safety, food rheology, meat science
Postdoctoral
Huabao Edible Flavors & Fragrances (Shanghai) Co., Ltd. and East China University of Science and Technology
Honors
Young and middle-aged academic leaders of Yangzhou University, 2016-06
The first prize of National Business Technology Progress Award, 2012-01
The most popular class teacher of Yangzhou University, 2013 and 2015
The third Prize of Yangzhou Excellent Paper, 2014-10
Publications
(1) Wu M G, Xiong Y L*, Chen J, Tang X Y, Zhou G H. Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels, Journal of Food Science, 2009, 74 (4): p E207-E217
(2) Wu M G, Xiong Y L*, Chen J. Rheology and microstructure of myofibrillar protein-plant lipid composite gels: Effect of emulsion droplet size and membrane type [J]. Journal of Food Engineering, 2011, 106 (4): 318-324
(3) Wu M G, Xiong Y L*, Chen J. Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein-peanut oil emulsion composite gels, Meat Science, 2011, 88 (3): 384-390
(4) Wu M G*, Fei L T, Zhuang T, Lei S M, Ge Q F, Yu H, Wang J H, Wang Y S. Rheology and microstructure of myofibrillar protein-olive oil composite gels: effect of different non-meat protein as emulsifier, Journal of the Science of Food and Agriculture, 2018, 98(2): 799-806
(5) Wu M G, Wang J H, Ge Q F, Yu H, Xiong Y L*. Rheology and microstructure of myofibrillar protein–starch composite gels: Comparison of native and modified starches, International Journal of Biological Macromolecules, 2018, 118: 988-996
(6) Yu H*, Qin C J, Wu X Y, Ge Q F, Wu M G, Wu J P, Wang M, Wang Z J. Effect of grape seed and rosemary phenolics on protein oxidation in Chinese-style sausage, Journal of Food Agriculture and Environment, 2013, 11(2): 231-236
(7) Yu H*, Qin C J, Zhang P P, Ge Q F, Wu M G, Wu J P, Wang M, Wang Z J. Antioxidant effect of apple phenolic on lipid peroxidation in Chinese-style sausage, Journal of Food Science and Technology, 2015, 52(2): 1032-1039
(8) Ge Q F, Gu Y B, Zhang W G*, Yin Y Q, Yu H, Wu M G, Wang Z J, Zhou G H. Comparison of microbial communities from different Jinhua ham factories, AMB Express, 2017, 7: 334-341
(9) Jiang D L, Liu Y, Jiang H, Rao S Q, Fang W, Wu M G, Yuan L M, Fang W M*. A novel screen-printed mast cell-based electrochemical sensor for detecting spoilage bacterial quorum signaling molecules (N-acyl-homoserine-lactones) in freshwater fish, Biosensors and Bioelectronics, 2018, 102: 396-402
(10) Ge Q F , Ge P W , Jiang D L , Du N , Chen J H , Yuan L M , Yu H , Xu X , Wu M G, Zhang W G*, Zhou G H. A novel and simple cell-based electrochemical biosensor for evaluating the antioxidant capacity of Lactobacillus plantarum strains isolated from Chinese dry-cured ham, Biosensors and Bioelectronics, 2018, 99: 555-563
(11) Wu Man-gang, Wu Xue-yan, Yu Hai, Ge Qing-feng, Wang Zhi-jun. Effcet of protein oxidation on aggregation，proteolysis and solubility during drying process of Chinese sausage, Food and fermentation industries, 2014, 40(7): 193-198（in Chinese）
(12) Wu Man-gang, Zhuang Tao, Wang Xiao-lan, Wu Xue-yan, Chen Yang-yang, Yu Hai，Ge Qing-feng, Wang Zhi-jun. Enrichment culture of Lactobacillus plantarum and preparation of concentrated freeze-dried starter, Food and fermentation industries, 2014, 40(1): 73-79（in Chinese）
(13) Wu Man-gang, Wang Xiao-lan, Chen Yang-yang, Zhuang Tao, Ge Qing-feng, Yu Hai, Wang Zhi-jun. Application of Concentrated Freeze-Dried Starter in Fermented Duck Sausage, Food science, 2014, 35(1): 134-140（in Chinese）
(14) Wu Man-gang, Lei Shu-min, Bian Jun-jie, Fei Li-tian, Yu Hai, Ge Qing-feng, Jiang Hong, Zhou Ping-fan. Study on the preparation of beer yeast extract from its waste residue, Food and machinery, 2016, 32(8): 159-162, 219（in Chinese）
(15) Wu Man-gang, Wu Xue-yan, Guan Yong-yu, Ge Qing-feng, Yu Hai, Wang Zhi-jun. Mutagenesis of Aspergillus oryzae of producing protease from fermented soybeans and optimization of its protease-producing conditions, Food science and technology, 2014, 39(5): 10-14（in Chinese）
(16) Wu Man-gang, Guan Yong-yu, Wu Xue-yan, Yu Hai, Ge Qing-feng, Wang Zhi-jun. Complex mutagenesis of lactic acid bacteria from fermented soybean and optimization of its acid-producing conditions, Food and machinery, 2014, 30(2): 35-39（in Chinese）
(17) Wu Man-gang, Wu Xue-yan, Yu Hai, Ge Qing-feng, Wang Zhi-jun. Teaching and Exploration of Undergraduate Course for Physical Properties of Foods, Academic Periodical of Farm Products Processing, 2014, 2: 76-78（in Chinese）
(18) Wu Man-gang, Xiong You-ling, Chen Jie. Effect of starch on the texture and microstructure of myofibrillar protein gels, Science and technology of food industry, 2010, 31(9): 95-98（in Chinese）
(19) Wu Man-gang, Xiong You-ling, Chen Jie. Effect of starch characteristics on the rheology and water holding capacity of myofibrillar protein gels, Science and technology of food industry, 2010, 31(10): 92-97（in Chinese）
(20) Wu Man-gang, Chen Yang-yang, Zhuang Tao, Bian Jun-jie, Yu Hai, Ge Qing-feng. The Practical Application of Research-based Teaching in Physical Properties of Foods, Farm Products Processing, 2015, 8: 72-74（in Chinese）
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