World's Best Scientists 2026 revealed!
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Engineering and Technology
China
2026

D-Index & Metrics

Engineering and Technology

D-Index
82
Citations
19623
World Ranking
476
National Ranking
79

Research.com Recognitions

  • 2026 - Research.com Engineering and Technology in China Leader Award
  • 2025 - Research.com Engineering and Technology in China Leader Award

Overview

Shaojin Wang is affiliated with Northwest A&F University in China and primarily conducts research in the fields of Agricultural and Biological Sciences as well as Biochemistry, Genetics and Molecular Biology. Their work spans multiple subfields, including Food Science, Biotechnology, Plant Science, Nutrition and Dietetics, and Mechanics of Materials.

The scientist's main research topics cover a variety of areas related to food processing and properties. These topics include:

  • Food Drying and Modeling
  • Microbial Inactivation Methods
  • Freezing and Crystallization Processes
  • Magnetic and Electromagnetic Effects
  • Food composition and properties
  • Meat and Animal Product Quality
  • Microencapsulation and Drying Processes

Shaojin Wang has contributed to numerous publications in prominent journals and publication venues. Frequent publication venues where their work appears include:

  • Innovative Food Science & Emerging Technologies
  • Journal of Food Engineering
  • LWT
  • Foods
  • Food Control

Among the recent papers attributed to Shaojin Wang are:

  • Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating, 2020, Food Hydrocolloids
  • Radio frequency assisted extraction of pectin from apple pomace: Process optimization and comparison with microwave and conventional methods, 2021, Food Hydrocolloids
  • An improvement of equivalent circuit model for state of health estimation of lithium-ion batteries based on mid-frequency and low-frequency electrochemical impedance spectroscopy, 2022, Measurement
  • Numerical analysis of heat and mass transfer in kiwifruit slices during combined radio frequency and vacuum drying, 2020, International Journal of Heat and Mass Transfer
  • Radio frequency heating improves water retention of pork myofibrillar protein gel: An analysis from water distribution and structure, 2021, Food Chemistry

Collaboration is a notable aspect of Wang's research, with frequent co-authors including Rui Li, Xiangyu Guan, Gaoji Yang, Juanjuan Xu, and Lixia Hou.

Best Publications

  • Trends in microwave- related drying of fruits and vegetables

    M. Zhang;J. Tang;A.S. Mujumdar;S. Wang

  • Physical, chemical and microbiological changes in stored green asparagus spears as affected by coating of silver nanoparticles-PVP

    Jianshen An;Min Zhang;Shaojin Wang;Juming Tang

  • Dielectric Properties of Fruits and Insect Pests as related to Radio Frequency and Microwave Treatments

    S. Wang;J. Tang;J.A. Johnson;E. Mitcham

  • Experimental and numerical studies on the heterogeneity of crop transpiration in a plastic tunnel

    T. Boulard;S. Wang

  • High-temperature-short-time thermal quarantine methods

    J. Tang;J.N. Ikediala;S. Wang;J.D. Hansen

  • Kinetics of Food Quality Changes During Thermal Processing: a Review

    B. Ling;J. Tang;F. Kong;E. J. Mitcham

  • Industrial-scale radio frequency treatments for insect control in walnuts: I: Heating uniformity and energy efficiency

    S. Wang;M. Monzon;J.A. Johnson;E.J. Mitcham

  • Greenhouse crop transpiration simulation from external climate conditions

    T. Boulard;S. Wang

  • Radio frequency treatments to control codling moth in in-shell walnuts

    S Wang;J.N Ikediala;J Tang;J.D Hansen

  • Permittivity and Measurements

    V. Komarov;S. Wang;J. Tang

  • Microwave freeze drying of sea cucumber (Stichopus japonicus)

    Xu Duan;Xu Duan;Min Zhang;Arun S. Mujumdar;Shaojin Wang

  • Developing postharvest disinfestation treatments for legumes using radio frequency energy

    S. Wang;G. Tiwari;S. Jiao;J.A. Johnson

  • 3D food printing: main components selection by considering rheological properties.

    Hao Jiang;Luyao Zheng;Yanhui Zou;Zhaobin Tong

  • PA—Precision Agriculture: Convective and Ventilation Transfers in Greenhouses, Part 1: the Greenhouse considered as a Perfectly Stirred Tank

    J.C. Roy;T. Boulard;C. Kittas;S. Wang

  • Temperature and moisture dependent dielectric properties of legume flour associated with dielectric heating

    Wenchuan Guo;Shaojin Wang;Gopal Tiwari;Judy A. Johnson

  • Process protocols based on radio frequency energy to control field and storage pests in in-shell walnuts

    S Wang;J Tang;J.A Johnson;E Mitcham

  • Computer simulation of radio frequency heating of model fruit immersed in water

    Sohan Birla;Shaojin Wang;Juming Tang

  • Modeling fruit internal heating rates for hot air and hot water treatments

    S. Wang;J. Tang;R.P. Cavalieri

  • Mathematical modelling of heating uniformity for in-shell walnuts subjected to radio frequency treatments with intermittent stirrings

    S. Wang;J. Yue;J. Tang;B. Chen

  • Industrial-scale radio frequency treatments for insect control in walnuts II: Insect mortality and product quality

    S. Wang;M. Monzon;J.A. Johnson;E.J. Mitcham

  • DIFFERENTIAL HEATING OF INSECTS IN DRIED NUTS AND FRUITS ASSOCIATED WITH RADIO FREQUENCY AND MICROWAVE TREATMENTS

    S. Wang;J. Tang;R. P. Cavalieri;D. C. Davis

Frequent Co-Authors

Juming Tang
Juming Tang Washington State University
Elizabeth J. Mitcham
Elizabeth J. Mitcham University of California, Davis
Min Zhang
Min Zhang Jiangnan University
Barbara Rasco
Barbara Rasco University of Wyoming
Shyam S. Sablani
Shyam S. Sablani Washington State University
James G. Lyng
James G. Lyng University College Dublin
Aurelio López-Malo
Aurelio López-Malo Universidad de las Américas Puebla
John K. Fellman
John K. Fellman Washington State University
Constantinos Kittas
Constantinos Kittas University Of Thessaly
Arun S. Mujumdar
Arun S. Mujumdar McGill University

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