令博，男，博士，西北農林科技大學機械與電子工程學院副教授。
基本介紹
- 中文名：令博
- 國籍：中國
- 民族：漢族
- 畢業院校：西北農林科技大學
- 學位/學歷：博士
- 職業：教師
- 專業方向：農產品加工技術與裝備
- 任職院校：西北農林科技大學
人物經歷,研究方向,開設課程,學術論文,獲得獎項,
人物經歷
2009.09-2012.07 西南大學食品科學學院 食樂拜祝品科采兵學專業 碩士畢業
2012.09-2016.06 西北農林科技大學機械與電子工程學院 農業機械化工程專業 博士畢業
2016.06-2019.11 西北農林科技大學機械與電子工程學院 農業工程系 講師
2019.12-至今 西北農林頁蘭舟科技大學機械與電子工程學院 農業工程系 副教授
研究方向
基閥再厚於物理場（聲、光、電、磁、力等）的農燥記組產品加工新技術與裝備研究陵射堡諒
開設課程
農產汗府少朵品加工機械設備、研究方法與論文寫作、試驗最佳化技術等
學術論文
[1] Ling, B., Cheng, T., & Wang, S. (2020). Recent developments in applications of radio frequency heating for improving safety and quality of food grains and their products: A review. Critical Reviews in Food Science and Nutrition, 1-21.
[2] Ling, B., Ouyang, S., & Wang, S. (2019). Effect of radio frequency treatment on functional, structural and thermal behaviors of protein isolates in rice bran. Food Chemistry, 289, 537-544.
[3] Ling, B., Ouyang, S., & Wang, S. (2019). Radio-frequency treatment for stabilization of wheat germ: Storage stability and physicochemical properties. Innovative Food Science and Emerging Technologies, 52, 158-165.
[4] Ling, B., Lyng, J., & Wang, S. (2018). Radio-frequency treatment for stabilization of wheat germ: Dielectric properties and heating uniformity. Innovative Food Science and Emerging Technologies, 48, 66-74.
[5] Ling, B., Lyng, J., & Wang, S. (2018). Effects of hot air-assisted radio frequency heating on enzyme inactivation, lipid stability and product quality of rice bran. LWT-Food Science and Technology, 91, 453-459.
[6] Ling, B., Liu, X., Zhang, L., & Wang, S. (2018). Effects of temperature, moisture, and metal salt content on dielectric properties of rice bran associated with radio frequency heating. Scientific Reports, 8(1), 4427.
[7] Ling, B., Li, R., Gao, H., & Wang, S. (2017). Moisture sorption characteristics of full fat and defatted pistachio kernel flour. International Journal of Agricultural and Biological Engineering, 10(3), 283-294.
[8] Ling, B., Hou, L., Li, R., & Wang, S. (2016). Storage stability of pistachios as influenced by radio frequency treatments for postharvest disinfestations. Innovative Food Science and Emerging Technologies, 33, 357-364.
[9] Ling, B., Yang, X., Li, R., & Wang, S. (2016). Physicochemical properties, volatile compounds, and oxidative stability of cold pressed kernel oils from raw and roasted pistachio (Pistacia vera L. Var Kerman). European Journal of Lipid Science and Technology, 118(9), 1368-1379.
[10] Ling, B., Zhang, B., Li, R., & Wang, S. (2016). Nutritional quality, functional properties, bioactivity, and microstructure of defatted pistachio kernel flour. Journal of the American Oil Chemists' Society, 93(5), 689-699.
[11] Ling, B., Guo, W., Hou, L., Li, R., & Wang, S. (2015). Dielectric properties of pistachio kernels as influenced by frequency, temperature, moisture and salt content. Food and Bioprocess Technology, 8(2), 420-430.
[12] Ling, B., Tang, J., Kong, F., Mitcham, E., & Wang, S. (2015). Kinetics of food quality changes during thermal processing: a review. Food and Bioprocess Technology, 8(2), 343-358.
[13] Ling, B., Tiwari, G., & Wang, S. (2015). Pest control by microwave and radio frequency energy: dielectric properties of stone fruit. Agronomy for Sustainable Development, 35(1), 233-240.
獲得獎項
研究成果作為“乾堅果貯藏與加工保質關鍵技術及產業化”的部分內容曾獲2017年度國家科技進步二等獎（證書號：2017-J-211-2-01-R10）。
[5] Ling, B., Lyng, J., & Wang, S. (2018). Effects of hot air-assisted radio frequency heating on enzyme inactivation, lipid stability and product quality of rice bran. LWT-Food Science and Technology, 91, 453-459.
[6] Ling, B., Liu, X., Zhang, L., & Wang, S. (2018). Effects of temperature, moisture, and metal salt content on dielectric properties of rice bran associated with radio frequency heating. Scientific Reports, 8(1), 4427.
[7] Ling, B., Li, R., Gao, H., & Wang, S. (2017). Moisture sorption characteristics of full fat and defatted pistachio kernel flour. International Journal of Agricultural and Biological Engineering, 10(3), 283-294.
[8] Ling, B., Hou, L., Li, R., & Wang, S. (2016). Storage stability of pistachios as influenced by radio frequency treatments for postharvest disinfestations. Innovative Food Science and Emerging Technologies, 33, 357-364.
[9] Ling, B., Yang, X., Li, R., & Wang, S. (2016). Physicochemical properties, volatile compounds, and oxidative stability of cold pressed kernel oils from raw and roasted pistachio (Pistacia vera L. Var Kerman). European Journal of Lipid Science and Technology, 118(9), 1368-1379.
[10] Ling, B., Zhang, B., Li, R., & Wang, S. (2016). Nutritional quality, functional properties, bioactivity, and microstructure of defatted pistachio kernel flour. Journal of the American Oil Chemists' Society, 93(5), 689-699.
[11] Ling, B., Guo, W., Hou, L., Li, R., & Wang, S. (2015). Dielectric properties of pistachio kernels as influenced by frequency, temperature, moisture and salt content. Food and Bioprocess Technology, 8(2), 420-430.
[12] Ling, B., Tang, J., Kong, F., Mitcham, E., & Wang, S. (2015). Kinetics of food quality changes during thermal processing: a review. Food and Bioprocess Technology, 8(2), 343-358.
[13] Ling, B., Tiwari, G., & Wang, S. (2015). Pest control by microwave and radio frequency energy: dielectric properties of stone fruit. Agronomy for Sustainable Development, 35(1), 233-240.
獲得獎項
研究成果作為“乾堅果貯藏與加工保質關鍵技術及產業化”的部分內容曾獲2017年度國家科技進步二等獎（證書號：2017-J-211-2-01-R10）。
