Dr Bo Wang

STAFF PROFILE

Position

Casual Research

Faculty

Faculty of Sci Eng & Built Env

Department

Centre Regional & Rural Future

Campus

Geelong Waurn Ponds Campus

Contact

b.wang@deakin.edu.au
+61 3 524 79121

Publications

Filter by

2016

Preparation and characterization of chia seed protein isolate-chia seed gum complex coacervates

Yakindra Timilsena, Dr Bo Wang, Raju Adhikari, A/Prof Benu Adhikari

(2016), Vol. 52, pp. 554-563, Food hydrocolloids, Amsterdam, The Netherlands, C1

journal
2015

Microencapsulation of tuna oil fortified with the multiple lipophilic ingredients vitamins A, D3, E, K2, curcumin and coenzyme Q10

Dr Bo Wang, Dr Pimm Vongsvivut, A/Prof Benu Adhikari, Prof Colin Barrow

(2015), Vol. 19, pp. 893-901, Journal of functional foods, Amsterdam, The Netherlands, C1

journal
2014

Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil.

Divya Eratte, Dr Bo Wang, Kim Dowling, Prof Colin Barrow, A/Prof Benu Adhikari

(2014), Vol. 5, pp. 2743-2750, Food & Function, Cambridge, United Kingdom, C1

journal

Optimisation of the microencapsulation of tuna oil in gelatin-sodium hexametaphosphate using complex coacervation.

Dr Bo Wang, A/Prof Benu Adhikari, Prof Colin Barrow

(2014), Vol. 158, pp. 358-365, Food chemistry, Amsterdam, Netherlands, C1

journal
2013

Relating the variation of secondary structure of gelatin at fish oil-water interface to adsorption kinetics, dynamic interfacial tension and emulsion stability

Huihua Liu, Dr Bo Wang, Prof Colin Barrow, A/Prof Benu Adhikari

(2013), Vol. 143, pp. 484-491, Food chemistry, Amsterdam, The Netherlands, C1

journal
2011

Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein

Dr Bo Wang, Li-jun Wang, Dong Li, B Adhikari, John Shi

(2011), Vol. 86, pp. 343-351, Carbohydrate polymers, Oxford, England, C1-1

journal
2010

Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions

Dr Bo Wang, Dong Li, Li-jun Wang, B Adhikari, John Shi

(2010), Vol. 100, pp. 417-426, Journal of food engineering, London, England, C1-1

journal

Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions

Dr Bo Wang, Dong Li, Li-jun Wang, Necati Ozkan

(2010), Vol. 96, pp. 555-561, Journal of food engineering, London, England, C1-1

journal
2009

Effects of potato starch addition and cooling rate on rheological characteristics of flaxseed protein concentrate

Dr Bo Wang, Li-jun Wang, Dong Li, Bhesh Bhandari, Wen-Fu Wu, John Shi, Xiao Dong Chen, Zhi-Huai Mao

(2009), Vol. 91, pp. 392-401, Journal of food engineering, London, England, C1-1

journal
2007

Effect of moisture content on the physical properties of fibered flaxseed

Dr Bo Wang, Dong Li, Li-jun Wang, Zhi-gang Huang, Lu Zhang, Xiao Dong Chen, Zhi-Huai Mao

(2007), Vol. 3, pp. 1-11, International journal of food engineering, Berlin, Germany, C1-1

journal