个人简历

教育经历\r
2002.09-2006.06（本科） 食品科学与工程 河北科技大学\r
2006.09-2009.06（硕士） 食品科学 河北科技大学\r
2009.09-2013.06（博士） 食品科学 中国农业大学\r
\r
工作经历\r
2013.06-至今 中国农业大学 教学科研

研究领域

""果蔬加工""""

近期论文

Yongtao Wang, Junjie Yi, Jianyong Yi, Peng Dong, Xiaosong Hu, Xiaojun Liao. (2013). Influence of pressurization rate and mode on inactivation of natural microorganisms in purple sweet potato nectar by high hydrostatic pressure. Food and Bioprocess Technology. 6, 1570-1579. \r
\r
Yongtao Wang, Fengxia Liu, Xiamin Cao, Fang Chen, Xiaosong Hu, Xiaojun Liao. (2012). Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar. Innovative Food Science and Emerging Technologies, 16, 326-334.\r
\r
Ge Gao, Liang Zhao, Yan Ma, Yongtao Wang*, Zhijian Sun. (2015). Microorganisms and Some Quality of Red Grapefruit Juice Affected by High Pressure Processing and High Temperature Short Time. Food and Bioprocess Technology. 8: 2096-2108.\r
\r
Hui Zou, Tiantian Lin, Xiufang Bi, Liang Zhao, Yongtao Wang*. (2016).Xiaojun Liao.Comparison of High Hydrostatic Pressure, High-Pressure Carbon Dioxide and High-Temperature Short-Time Processing on Quality of Mulberry Juice. Food and Bioprocess Technology. 2016,2: 217-231.\r
\r
Hui Li, Zhenzhen Xu, Feng Zhao, Yongtao Wang*, Xiaojun Liao. (2016). Synergetic effects of high pressure carbon dioxide and nisin on the inactivation of Escherichia coli and Staphylococcus aureus. Innovative Food Science and Emerging Technologies, http://dx.doi.org/10.1016/j.ifset.2015.11.013.\r
\r
Fengxia Liu, Xiaoxi Zhang, Liang Zhao, Yongtao Wang*, Xiaojun Liao. (2016). Potential of high-pressure processing and high-temperature/short-time thermal processing on microbial, physicochemical and sensory assurance of clear cucumber juice. Innovative Food Science and Emerging Technologies, doi:10.1016/j.ifset.2015.12.030.\r
\r
Fengxia Liu, Xiaojun Liao, Yongtao Wang*, (2016). Effects of High-Pressure Processing with or without Blanching on the Antioxidant and Physicochemical Properties of Mango Pulp. DOI: 10.1007/s11947-016-1718-x.\r
\r
Ge Gao, Pengyan Ren, Xiamin Cao, Bing Yan, Xiaojun Liao,Zhijian Sun, Yongtao Wang*, (2016). Comparing quality changes of cupped strawberry treated by high hydrostatic pressure and thermal processing during storage. Food and Bioproducts Processing. http://dx.doi.org/doi:10.1016/j.fbp.2016.06.017.\r
\r
Jingyu Li, Feng Zhao, Haihua Liu, Renjie Li, Yongtao Wang*, Xiaojun Liao, (2016). Fermented minced pepper by high pressure processing, high pressure processing with mild temperature and thermal pasteurization. Innovative Food Science and Emerging Technologies. http://dx.doi.org/10.1016/j.ifset.2016.05.012\r
\r
Renjie Li, Jingyu Li, Xiaojun Liao, Yongtao Wang*. 2017. Purification and Characterization of Soluble Acid Invertase from Mango Fruits. International Journal of Food Scienceand Technology. DOI: 10.1111/ijfs.13354