After graduating from Nanjing Forestry University in 1986 with a BS in Forestry, Prof. Wu Liangru had worked at Subtropical Forest Research Institute of Chinese Academy of Forestry for fifteen years, and mainly researched on bamboo germplasm resources and cultivation. He joined China National Bamboo Research Center as the chief of R&D department in 2001. After twenty-years having studied bamboo germplasm resources and cultivation, he has been successfully engaged in the research on the green utilization of bamboo resource since 2006, especially on bamboo shoots-based food innovation manufacturing. His team mainly focuses on the application basis and key technologies in the fields of bamboo shoot nutrition and pharmacology, efficacy factor efficient refining process, preservation and food creation, in order to realize the functional and international development of dietary bamboo shoot industry. With their efforts, bamboo shoots, as China's traditional delicacies from the mountains, will become the future food in the world.
Since Prof. Wu Liangru became a principal research professor in 2018, he has presided over five projects. He has published 25 scientific and technological papers in domestic and foreign journals as the first author or corresponding author; authorized 10 Chinese and international invention patents; won the second prize of Liang Xi Forestry Science and Technology Invention Award. Meanwhile, he was awarded the title of "Advanced Worker of Agricultural Science and Technology in Zhejiang Province" and "Outstanding Individual of the 30th Anniversary of China Bamboo Industry Association".
Bamboo shoots in China and around the world have always been merely considered a vegetable from the forest. This greatly limits the application field of bamboo shoots and restricts the development of the bamboo shoot industry. Prof. Wu Liangru firstly proposed the way of food utilization of bamboo shoots, innovated the processing technology of bamboo shoot powder/ concentrate juice, and liquid ammonia/nitrogen/ Freon quick-frozen bamboo shoot, developed a new food base material-bamboo shoot powder/concentrate juice, and a series of bamboo shoot based food products. Based on the above research and development, a scientific research achievement of "Integrated demonstration of key technologies of bamboo shoot refrigeration and micro-powder processing" has been formed by them, which have reached the international advanced level by experts' evaluation organized by the Chinese Society of Forestry. The bamboo shoot powder and concentrate juice have been successfully applied to make noodles, bread and other foods, and have achieved significant economic and social benefits. In this way, they successfully expanded bamboo shoots from the vegetable field into the food field.
Meanwhile, Prof. Wu Liangru also works part-time as the executive member and deputy general-secretary of Chinese Bamboo Society(CBS), the managing director of China Bamboo Industry Association(CBIA), the vice chairman of the bamboo food and daily necessities branch in CBIA, a member of Standards Committee of CBIA, a member of International Bamboo Cultivator Registration Committee, and a member of Zhejiang Forestry Standardization Committee.
An expert workstation of Wu Liangru in Yunnan Province (2023.01-2025.12)
Guizhou Province Rural Industrial Revolution Characteristic Forestry Industry Science and Technology Research Project "The processing technology integrated innovation and demonstration of square bamboo shoots preservation and functional food creation" (GZMC-ZD20202113, 2021-2023)
Zhejiang Province Key R&D Project: Efficiency factors of bamboo shoot and leave highly refined, and development of their functional food (2020C02036, 2020-2022)
"The Thirteenth Five-year Plan" China National Key R&D Project: Bamboo Shoot Processing Technology Integration Demonstration (2016YFD060090305, 2016-2020)
International Joint Research and Development Project (with Mars, Incorporated, USA): Developing a Process to Extract Protein From Unused Bamboo Shoot Material for Pet Food (PRSD-026-13, 2013-2016)
Zhejiang Provincial Key Agricultural Science and Technology Achievements Transformation Engineering Project: Demonstration and Extension of Security Processing Technology of Bamboo Shoots (2013-2015)
National Agricultural Science and Technology Achievements Transformation Funding Project: Preparation of High Active Dietary Fiber from Bamboo Shoots and Its Products Development (2011GB24320008, 2011-2013)
"The Eleventh Five-year Plan" China National Key Project: Technology Research and Demonstration on Recycling Utilization of Bamboo Shoots Processing Residues (2008BADA9B04, 2008-2010)
Jiong Zheng*, Nan Wang, Jinlai Yang, Yuming You, Fusheng Zhang, Jianquan Kan, Liangru Wu*. 2024. New insights into the interaction between bamboo shoot polysaccharides and lotus root starch during gelatinization, retrogradation, and digestion. International Journal of Biological Macromolecules, 254: 127877.
Jiawen Li, Yuhang Xi, Liangru Wu*, Hui Zhang*. 2023. Preparation, characterization and in vitro digestion of bamboo shoot protein/soybean protein isolate based-oleogels by emulsion-templated approach. Food Hydrocolloids, 136: 108310.
Rong Hu, Liangru Wu*, Xueqin Liao, Fusheng Zhang*, Jiong Zheng*. 2023. Synergistic modification of ultrasound and bamboo leaf flavonoid on the rheological properties, multi-scale structure, and in vitro digestibility of pea starch. Food Chemistry, 429: 136959.
Yucheng Zou, Aiping Zhang, Lin Lin, Sobhy Ahmed El-Sohaimy, Yang Li*, Liangru Wu*, Hui Zhang*. 2023. Schiff base cross-linked dialdehyde cellulose/ gelatin composite aerogels as porous structure templates for oleogels preparation. International Journal of Biological Macromolecules, 224: 667-675.
LI Yanyan, LIAO Xueqin, CHENG Shihan, ZHANG Pusheng, LI Ping, WU Liangru*, ZHANG Jiong*. 2023. Processing Technology Optimization and Quality Analysis of Chimonobambusa quadrangularis Shoot Powder Crisp Biscuits. Science and Technology of Food Industry, 44(15): 238-247.
Jinlai Yang, Rencong Guo, Huimin Yang, Liangru Wu*. 2022. Synthesis, determination, and bio-application in cellular and biomass-bamboo imaging of natural cinnamaldehyde derivatives. Frontiers in Bioengineering and Biotechnology, 10: 963128.
Caidie Tang, Jinlai Yang, Fusheng Zhang, Jianquan Kan, Liangru Wu*, Jiong Zheng*. 2022. Insight into the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods. International Journal of Food Science and Technology, 57: 4998-5010.
WANG Nan, ZHANG Fusheng, KAN Jianquan, Jinlai Yang, Liangru Wu*, Jiong Zheng*. 2022. Effect of different thawing methods on the quality of quick frozen Chimonobambusa quadrangularis shoot[J]. Food Science, 43(11): 180-185.
Jinlai Yang, Liangru Wu*, Huimin Yang, Yanhong Pan. 2021. Using the Major Components (Cellulose, Hemicellulose, and Lignin) of Phyllostachys praecox Bamboo Shoot as Dietary Fiber. Frontiers in Bioengineering and Biotechnology, 9: 669136.
TANG Caidie, ZHANG Fusheng, YANG Jinlai, Liangru Wu*, Jiong Zheng*. 2022. Effect of mechanical ball milling treatment on physic-chemical properties and microstructure of Chimonobambusa quadrangularis powder. Food and Fermentation Industries, 48(12): 175-182.
YANG Jinlai, GAO Guibin, ZHANG Fusheng, Jiong Zheng*, Liangru Wu*. 2022. Quality analysis and evaluation of five cultivars of Chimonobambusa quadrangularis shoots with color shell from Jinfoshan Mountain. Food Science, 43(6): 303-308.
Aiping Zhang, Yucheng Zou, Yuhang Xi, Peng Wang, Yue Zhang*, Liangru Wu*, Hui Zhang*. 2021. Fabrication and characterization of bamboo shoot cellulose/sodium alginate composite aerogels for sustained release of curcumin. International Journal of Biological Macromolecules, 192: 904-912.
Yuhang Xi, Aiping Zhang, Zhongjiang Wang, Shahzad Farooq, Cen Zhang*, Liangru Wu*, Hui Zhang*. 2021. Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes. Frontiers in Nutrition, 8: 782212.
Jinlai Yang, Caoxing Huang, Xu Xu, Yanhong Pan, Huimin Yang, Liangru Wu*. 2021. Synthesis, optical properties, determination and imaging in living cells and bamboo of cinnamaldehyde derivatives. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 255: 119730.
YOU Yuming, WANG Yugui, ZHANG Jie, Jiong Zheng*, Liangru Wu*. 2021. The effect of high-pressure homogenization on physicochemical and structural properties of bamboo shoots dietary fiber [J]. Food and Fermentation Industries, 47(10):30-36.
Liangru Wu*. 2019. Bamboo shoots: the future food under the background of the vigorous development of great health. Land Greening, 10: 23-25.
