Prof. Mangang Wu | Food Chemistry | Best Researcher Award

Prof. Mangang Wu , yangzhou university , China

Wu Mangang is a Professor, Doctoral Supervisor, and the Director of the Research Management Office at the College of Food Science and Engineering, Yangzhou University, China. With a strong academic and professional background in food science, he has become an influential researcher in the field of meat science. Professor Wu has been at the forefront of research focusing on meat proteins, emulsions, food hydrocolloids, and the functional properties of proteins. His work has contributed significantly to understanding meat product stability, including emulsification and flavor enhancement. Over the years, he has built a robust profile through substantial contributions to national and international research, publishing over 60 research papers in high-impact journals. He has also been actively involved in numerous funded projects and collaborations, strengthening his role as a pioneer in the study of meat science and food engineering.

Professional Profile:

Scopus 

Summary of Suitability for Award:

Professor Mangang Wu is an exemplary candidate for the “Best Researcher Award” based on his extensive contributions to the field of food science, specifically in meat science. With over 60 publications in high-impact journals, including Food Chemistry and Journal of Food Science, Professor Wu has demonstrated sustained excellence in advancing knowledge on the functionality of meat proteins, emulsification stability, and food hydrocolloids. His research, funded by prestigious organizations like the National Natural Science Foundation of China, has led to groundbreaking insights into the structural and functional properties of meat proteins, significantly impacting both academic and industry practices.

🎓Education:

Professor Mangang Wu obtained his Bachelor’s degree in Food Science and Engineering from a renowned institution in China. He later pursued graduate studies, earning a Master’s degree, followed by a Ph.D. in Food Science, specializing in meat science and protein functionality. His doctoral research focused on the relationship between pork myofibrillar protein structure and its heat-induced gelation functionality. Professor Wu’s academic journey has been distinguished by a dedication to understanding the molecular properties of proteins and their practical applications in the food industry. Over the years, he has honed his expertise in food chemistry, emulsions, and food hydrocolloids, utilizing advanced analytical techniques such as rheology, textural analysis, and Raman spectroscopy. His academic qualifications and continuous pursuit of research excellence have led him to contribute significantly to advancing knowledge in food science, particularly in the meat products sector.

🏢Work Experience:

Professor Wu Mangang has been a faculty member at Yangzhou University for several years, currently serving as a Professor and Doctoral Supervisor. In addition to his teaching responsibilities, he is the Director of the Research Management Office at the College of Food Science and Engineering, overseeing various research activities. He has led several major research projects funded by national organizations, including the National Natural Science Foundation of China. With extensive experience in both academic research and industry collaboration, he has been instrumental in bridging the gap between theoretical research and practical applications in food science. Professor Wu has also been an active participant in numerous international conferences, contributing valuable insights on meat protein functionality, food emulsions, and flavor enhancement. His research has significantly impacted the development of new technologies in food processing, especially in the optimization of meat products for improved quality and consumer acceptance.

🏅Awards:

Professor Mangang Wu has received multiple prestigious awards in recognition of his contributions to food science and meat product research. He was honored with the National Natural Science Foundation of China projects, which reflect his significant role in advancing research in food science. In addition, he has been recognized for his excellence in research with several academic accolades, including awards for his outstanding doctoral supervision. His work on meat proteins and emulsions has earned him invitations to serve as a guest editor for renowned journals. His numerous patents and research publications are a testament to his innovation and influence in the field. Moreover, Professor Wu’s leadership in various academic and industry projects has earned him recognition from both national and international research communities. His continuous efforts in improving food product quality, particularly in meat products, have established him as a leader in the food science sector.

🔬Research Focus:

Professor Wu’s primary research focuses on meat science, particularly the functionality and structure of meat proteins. He has dedicated much of his career to studying the relationship between protein structure and its impact on the physical properties of meat products. One of his key areas of focus has been the heat-induced gelation of myofibrillar proteins, which is critical for understanding the texture and quality of processed meats. Additionally, Professor Wu is exploring emulsification stability in comminuted meats and the role of food hydrocolloids in improving product texture and stability. His research also delves into the enhancement of meat flavors, with a particular emphasis on how protein functionality can influence sensory qualities. By using advanced analytical techniques such as rheology, textural analysis, and spectroscopy, his work aims to improve the nutritional and sensory quality of meat products. Overall, his research contributes to the development of more efficient and consumer-acceptable meat products.

Publication Top Notes:

“Effect of N-ethylmaleimide as a blocker of disulfide bonds formation on the properties of different protein-emulsion MP composite gels”

Authors: Xu, Y., Yang, J., Wu, M., Ge, Q., Yu, H.

Published in: Food Chemistry: X

Year: 2024

Volume: 24, Article 101831

Citations: 0

“Exploring Jiangshui-originated probiotic lactic acid bacteria as starter cultures: Functional properties and fermentation performances in pear juice”

Authors: Jin, D.-X., Jin, Y.-X., Zhang, W., Ge, Q.-F., Yu, H.

Published in: Food Bioscience

Year: 2024

Volume: 61, Article 104982

Citations: 0

“Biosynthesis pathway of flavor compound 3-methylbutanal derived from leucine by Lactococcus lactis 517: From a transcriptomics perspective”

Authors: Chen, L., Liu, R., He, C., Ge, Q., Yu, H.

Published in: Food Bioscience

Year: 2024

Volume: 61, Article 104740

Citations: 0

“Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate”

Authors: Zhao, X., Sun, X., Lai, B., Kong, B., Yu, H.

Published in: Food Hydrocolloids

Year: 2024

Volume: 154, Article 110082

Citations: 0

“Inoculation fermentation with Lactobacillus fermentum L28 and Staphylococcus epidermidis S24 for improving the protein degradation of air-dried goose”

Authors: Wu, M., Gu, C., Duan, L., Ge, Q., Yu, H.

Published in: Food Chemistry

Year: 2024

Volume: 447, Article 138955

Citations: 2