最高学位 博士 职称 副教授
西北农林科技大学机械与电子工程学院
陕西省杨凌示范区西农路22号
邮编：712100
电话：029-87092064
传真：029-87092391
手机：
Email：6lb6lb@163.com
一.教育背景
2005.09-2009.06 甘肃农业大学食品科学与工程学院 食品质量与安全专业 本科
2009.09-2012.06 西南大学食品科学学院 食品科学专业 硕士
2012.09-2016.06 西北农林科技大学机械与电子工程学院 农业机械化工程专业 博士
二.工作经历
2016.06-2019.11 西北农林科技大学机械与电子工程学院 农业工程系 讲师
2016.07-2020.03 西北农林科技大学食品科学与工程博士后流动站 博士后
2019.12-至今 西北农林科技大学机械与电子工程学院 农业工程系 副教授
2020.03-至今 西北农林科技大学作物学博士后流动站 博士后
三.研究方向
基于物理场（声、光、电、磁、力等）的农产品加工新技术与装备研究
四.开设课程
本科生：《农产品加工机械设备》、 《Agricultural Products Processing》
研究生：《研究方法与论文写作》
五. 学术成果及代表性文章
近五年来围绕农产品的射频/微波加工技术与装备研究，共发表SCI论文13篇，其中中科院大类一区4篇，TOP期刊3篇；先后获批国家自然科学基金青年项目、中国博士后基金面上项目、陕西省自然科学基础研究计划等省部级以上项目三项，十三五重点研发子课题、华南理工大学横向合作课题、浙江省农科院开放课题、榆林市科技计划项目等其他项目四项。
研究成果曾获2017年度国家科技进步二等奖（证书号：2017-J-211-2-01-R10）。
代表性论文
[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.