Jawad Ashraf
个人简介
姓名：Jawad Ashraf 科研团队：Grain and Oil Processing
邮箱：jawad@bhu.edu.cn 政治面貌：N/A
职称：Associate Professor 入职时间：2025-10
Dr. Jawad Ashraf (male, born July 1989) holds a Ph.D. and currently serves as an Associate Professor and Master’s Supervisor at the College of Food Science and Engineering, Bohai University, Jinzhou, P.R. China. He previously completed a postdoctoral fellowship at Jiangsu University, Zhenjiang, P.R. China (2023–2025), and served as an Assistant Professor at University of Layyah, Layyah, Pakistan (2021–2023). He has also held a research position at the University of Agriculture, Faisalabad, Pakistan.
His research focuses on the comprehensive processing and utilization of cereals and grains, alongside the development of functional foods through nanoencapsulation, biopolymeric nanocarriers, food packaging, and food bioactives. Dr. Ashraf has authored over 40 peer-reviewed publications and three book chapters, and actively contributes as an editor and reviewer for several reputable journals, including International Journal of Biological Macromolecules, Food Chemistry, Food Packaging and Shelf Life, and Food Bioscience.
Over the past five years, he has published eight peer-reviewed articles and one book chapter as first author. He is a member of international professional bodies, including the Pakistan Society of Food Scientists and Technologists (PSFST). In recognition of his academic contributions, he was awarded the Jiangsu Excellent Postdoctoral Fellowship (2023–2025) by Jiangsu Province.
Contact: jawad@bhu.edu.cn; jawadashraf1@outlook.com
教育背景
1.2017.09-2020.08：PhD (Agro-product processing & utilization), Chinese Academy of Agricultural Science, Beijing, P.R. China.
2.2010-2012：M.Sc (Hons.) Agriculture, University of Agriculture, Faisalabad, Pakistan
3. 2006-2010: B.Sc (Hons.) Agriculture, University of Agriculture, Faisalabad, Pakistan
工作经历
2025.10－Current: Associate Professor, College of Food Science and Engineering, Bohai University, Jinzhou, P.R. China.
2022.06-2023.06: Assistant Professor, Faculty of Agricultural Sciences and Technology, University of Layyah, Pakistan.
2021.01-2022.06: Assistant Professor (visiting), College of Agriculture, University of Layyah, Pakistan.
学术论文
1. Jawad Ashraf, Jiyao Zhang, Tabussam Tufail, Muhammad SafiUllah Virk, Ma Yuling, Muhammad Awais, Zahoor Ahmed, Zhou Sumei, Bin Xu. Zein nanoparticles in emerging food packaging: Mechanistic insights into self-assembly, structural driving forces, and functional applications. Trends in Food Science and Technology. 2026.
2. Jawad Ashraf, Jiyao Zhang, Tabussam Tufail, Muhammad Awais, Shuyi liu, Yajing Qi, Zahoor Ahmed, Liming Yue, Zhou Sumei, Bin Xu. Deep eutectic solvent: a promising way to enhance the physicomechanical and antimicrobial properties of pullulan/carboxymethyl chitosan films impregnated with zein–nisin nanofillers for sustainable food packaging. Food Hydrocolloids. 2026
3. Jawad Ashraf, Nadia Ismail, Tabussam Tufail, Jiyao Zhang, Jin Chen, Abdur Rehman, Zahoor Ahmed, Bin Xu. Technological advancements in zein-based nano-colloids: Current emerging trends in sustainable packaging and their potential in enhancing shelf-life of fresh fruits. Food Packaging and Shelf Life. 2025.
4. Jawad Ashraf, Nadia Ismail, Tabussam Tufail, Jiyao Zhang, Muhammad Awais,Qianqian Zhang, Zahoor Ahmed, Yajing Qi, Shuyi Liu, Bin Xu. Fabrication of novel pullulan/carboxymethyl chitosan-based edible film incorporated with ultrasonically equipped aqueous zein/turmeric essential oil nanoemulsion for effective preservation of mango fruits. International Journal of Biological Macromolecules. 2025.
5. Jawad Ashraf1, Liya Liu1, Muhammad Awais, Tianzhen Xiao, Lili Wang, Xianrong Zhou, Li-Tao Tong, Sumei Zhou. Effect of thermosonication pre-treatment on mung bean (Vigna radiata) and white kidney bean (Phaseolus vulgaris) proteins: Enzymatic hydrolysis, cholesterol lowering activity and structural characterization. Ultrasonics–Sonochemistry. 2020
6. Jawad Ashrafa,1, Muhammad Awaisa,1, Liya Liua,∗, Muhammad Issa Khanb, Li-Tao Tonga, Yuling Maa, Lili Wanga, Xianrong Zhoua, Sumei Zhou. Effect of thermal processing on cholesterol synthesis, solubilisation into micelles and antioxidant activities using peptides of Vigna angularis and Vicia
faba. LWT - Food Science and Technology.2020
7. Muhammad Awais, Jawad Ashraf, Lili Wang, Liya Liu, Xiaoxue Yang, Li-Tao Tong, Xianrong Zhou and Sumei Zhou. Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility. Foods. 2020
研究生培养
Every year, 1–2 master's students in Food Processing and Nutrition are admitted.