Jiahong Wang

Contact Details 

Email: wangjiahong@njfu.edu.cn

Position

Associate professor

Education Background

2017-2018 Visiting Scholar, Department of Biology, Lakehead University, Canada

2008-2015 Ph.D., Forestry (Processing and utilization of Forestry Produces), Nanjing Forestry University

2002-2005 B.S., Food Science, Nanjing Agricultural University

Research Field/Interests

Food processing and preservation

Screening, purifying and characterizing microbes for industrial use.

Using of microbes and enzymes for food ＆ feed industry in the forestry field.

Industrial waste utilization

Publications

1. Wang, J., Cao, F., Su, E., Zhao, L., Qin, W*. Improvement of Animal Feed Additives of Ginkgo Leaves through Solid-state Fermentation using Aspergillus niger. International Journal Of Biological Sciences, 2018,14(7), 736-747. https://doi.org/10.7150/ijbs.24523.

2. Wang, J., Cao, F., Zhu, Z., Zhang, X., Sheng, Q., Qin, W*. Improvement of Quality and Digestibility of Moringa Oleifera Leaves Feed via Solid-State Fermentation by Aspergillus niger. International Journal of Chemical Reactor Engineering, 2018,16(12): 1-14.

3. Wang, J., Chen, X., Chio, C., Yang, C., Su, E., Jin, Y., Cao, F., Qin, W*. Delignification overmatches hemicellulose removal for improving hydrolysis of wheat straw using the enzyme cocktail from Aspergillus niger. Bioresource Technology, 2019,274,459-467.

4. Wang, J., Chio, C., Chen, X., Su, E., Cao, F., Jin, Y., Qin, W*. Efficient saccharification of agave biomass using Aspergillus niger produced low-cost enzyme cocktail with hyperactive pectinase activity. Bioresource Technology, 2019, 272, 26-33.

5. Wang, J.*, Lei, Z., Zhang, Y., Lu, W., Li, S., Luo, W., Song, P. Saccharogenic refining of Ginkgo biloba leaf residues using a cost-effective enzyme cocktail prepared by the fungal strain A32 isolated from ancient ginkgo biloba tree. Bioresource Technology, 2020,317, 123980-123980.

6. Wang, J., Cao, F*., Su, E., Wu, C., Zhao, L., & Ying, R. Improving Flavonoid Extraction from Ginkgo biloba Leaves by Prefermentation Processing. Journal of Agricultural And Food Chemistry, 2013, 61(24): 5783-5791.

7. Yang, C., Wang, J., Chio, C., Chen, X., Zhang, L., Zhang, J., Qin, W. Low-cost recycling production of pectinase to increase the yield and quality of Muzao jujube juice by Aspergillus niger. Biofuels, Bioproducts and Biorefining, 2020,14(2): 104-116.

8. Zou, M., Guo, X., Huang, Y., Cao, F., Su, E., Wang, J*. Improvement of the Quality of Ginkgo biloba Leaves Fermented by Eurotium cristatum as High Value-Added Feed. Processes, 2019,7(9): 627.

Courses to Teach

Food Toxicology, Introduction of Tea Culture and Sensory Evaluation, Introduction of Food Flavor, Food Chemistry, Experiment of Food Chemistry, Cereal & Oil Products Technology, Food Sensory Evaluation, Food Machinery and Equipment