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Faculty Profile

Tao Wu

Associate Professor

Food biopolymers
Innovative food technologies

865.974.0844

Food Science Bldg.
2510 River Dr.
RM 210
Knoxville, TN 37996

Education

PH.D., The University of Tennessee, Food Science, 2007
M.S., The University of Tennessee, Food Science, 2004
B.A., Huazhong Agricultural University, Applied Mycology, 1998

Current Research

• Food biopolymers: fabrication of biopolymer based nanomaterials for food and non-food applications; study of food biopolymer interactions and resulting nanoscale phenomena to improve the quality, safety and nutritional value of food.

• Innovative food technologies: Application of high intensity ultrasound (Sonochemistry) in food processing; deep eutectic solvents based technologies.

Publications

Section of food biopolymers
• Shen, W., Guo, L., Wu, T*., Zhang, W*., Abid, M. (2016). Stabilization beverage emulsions by regenerated cellulose. LWT – Food Science and Technology, 72, 292-301.
• Zhao, Y., Shen, W., Chen, Z., Wu, T*. (2016). Freeze-thaw induced gelation of alginate. Carbohydrate Polymers, 148,45-51.
• Wu, L., Wu, T*., Wu, J.*, Chang, R., Lan, X., Wei, K., Jia, X. (2016). Effects of cations on the “salt in” of myofibrillar proteins. Food Hydrocolloids, 58, 179-183.
• Wu, T*., Wang, G., Gao, C., Chen, Z., Feng, L., Wang, P., Zeng, X., & Wu, Z. (2016). Phosphoric acid-based preparing of chitin nanofibers and nanospheres. Cellulose, 23(1), 477-491.
• Zhang, Y., Chen, Z., Bian, W., Feng, L., Wu, Z., Wang P., Zeng, X., Wu, T.* (2015). Stabilizing oil-in-water emulsions with regenerated chitin nanofibers. Food Chemistry, 183, 115-121.
• Hao, X., Shen, W., Chen, Z., Zhu, J., Feng, L., Wu, Z., Wang P., Zeng, X., & Wu, T.* (2015), Self-Assembled nanostructured cellulose prepared by a dissolution and regeneration process using phosphoric acid as a solvent. Carbohydrate Polymers, 123, 29-67.
• Jia, X., Xu, R., Shen, W., Xie, M., Abid, M., Jabbar, S., Wang, P., Zeng, X., & Wu, T.* (2015). Stabilizing oil-in-water emulsion with amorphous cellulose. Food Hydrocolloids, 43, 275-282.
• Jia, X., Chen, Y., Shi, C., Ye, Y., Abid, M., Jabbar, S., Wang, P., Zeng, X., & Wu, T.* (2014). Rheological properties of an amorphous cellulose suspension. Food Hydrocolloids, 39(0), 27-33.
• Jia, X., Chen, Y., Shi, C., Ye, Y., Wang, P., Zeng, X., & Wu, T.* (2013). Preparation and characterization of cellulose regenerated from phosphoric acid. Journal of Agricultural and Food Chemistry, 61(50), 12405-12414.
• Wu, T., Zivanovic, S., Hayes, D. G., & Weiss, J. (2008). Efficient reduction of chitosan molecular weight by high-intensity ultrasound: underlying mechanism and effect of process parameters. Journal of Agricultural and Food Chemistry, 56(13), 5112-5119.
• Wu, T., & Zivanovic, S. (2008). Determination of the degree of acetylation (DA) of chitin and chitosan by an improved first derivative UV method. Carbohydrate Polymers, 73(2), 248-253.
• Wu, T., Zivanovic, S., Draughon, F. A., Conway, W. S., & Sams, C. E. (2005). Physicochemical properties and bioactivity of fungal chitin and chitosan. Journal of Agricultural and Food Chemistry, 53(10), 3888-3894.
• Wu, T., Zivanovic, S., Draughon, F. A., & Sams, C. E. (2004). Chitin and chitosan – value-added products from mushroom waste. Journal of Agricultural and Food Chemistry, 52(26), 7905-7910.
Section of sonochemistry and others
• Huang Y, Feng F, Jiang J, Ying Qiao, Tao Wu, Josef Voglmeir, Zhi-Gang Chen*, Green and efficient extraction of rutin from tartary buckwheat hull by using natural deep eutectic solvents, Food Chemistry, 2017, 221,1400-1405
• Wang, F.; Guo, X.; Zhang, D.; Wu, Y.; Wu, T.; Chen, Z.-G., (2015). Ultrasound-assisted extraction and purification of taurine from the red algae Porphyra yezoensis. Ultrasonics Sonochemistry, 24, 36-42.
• Wu, T.*, Yu, X., Hu, A., Zhang L., Jin, Y., Abid, M., (2015). Ultrasonic Disruption of Yeast Cells: Underlying Mechanism and Effects of Processing Parameters. Innovative Food Science and Emerging Technologies, 28, 59-65.
• Zhang, L., Jin, Y., Xie, Y., Wu, X., & Wu, T.* (2014). Releasing polysaccharide and protein from yeast cells by ultrasound: Selectivity and effects of processing parameters. Ultrasonics Sonochemistry, 21(2), 576-581.
• Abid, M., Jabbar, S., Wu, T., Hashim, M. M., Hu, B., Lei, S., & Zeng, X. (2014). Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice. Ultrasonics Sonochemistry, 21(1), 93-97.
• Su, D., Xiao, T., Gu, D., Cao, Y., Jin, Y., Zhang, W., & Wu, T.* (2013). Ultrasonic bleaching of rapeseed oil: effects of bleaching conditions and underlying mechanisms. Journal of Food Engineering, 117(1), 8-13.
• Abid, M., Jabbar, S., Wu, T., Hashim, M. M., Hu, B., Lei, S., Zhang, X., & Zeng, X. (2013). Effect of ultrasound on different quality parameters of apple juice. Ultrasonics Sonochemistry, 20(5), 1182-1187.

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