基本介紹
- 中文名：畢崇浩
- 國籍：中國
- 民族：漢族
- 畢業院校：中國農業大學
- 學位/學歷：博士
- 職業：大學教師
- 職稱：副教授
人物經歷,研究方向 ,教學工作,科研項目,論文著作,論文,著作,
人物經歷
2006.09 - 2010.05 山東農業大學 食品科學與工程 學士
2010.09 - 2015.05 中國農業大學 農業工程 博士
2013.10 - 2014.10 明尼蘇達大學雙城校區 國家留學基金委 公派訪問學者
2015.09 - 2019.10 北京工商大學 材料與機械工程學院 講師
2019.11 - 至今 北京工商大學 人工智慧學院 副教授
研究方向
植物基高內相乳液、Pickering乳液、乳液凝膠等的研製和表征；植物蛋白-多糖共混體系的流變學和相行為；生物基材料的動態力學和分形分析；食品智慧型裝備製造。
教學工作
研究生專業課，食品裝備與過程控制，主講
研究生專業課，Food Equipment and Process Control（留學生），主講
本科生專業課，食品工藝與設備，主講
本科生專業課，食品加工機械，主講
科研項目
北京市自然科學基金，蛋白-多糖共混體系凝膠微觀分形模型的建立和分析，主持；
北京市委組織部優秀人才青年骨幹項目，蛋白-多糖共混體系凝膠流變分形模型的最佳化和分形分析，主持；
北京市教委科技項目，基於傅立葉轉換流變技術的食品酸誘導蛋白凝膠體系流變-分型模型的最佳化，主持；
國家科技計畫項目申報中心重點研發計畫，中央廚房菜餚包裝與加工剩餘物處理技術與裝備研發，參與；
國家自然科學基金項目，蛋白－多糖混合體系流變特性與顯微結構的分形研究，參與；
美國明尼蘇達州政府項目，Scum from waste water convert into Biodiesel，參與。
論文著作
論文
[1] Chonghao Bi, Shangyi Chi, ZimingYan, Zhigang Huang and Fei Gao. Characterization of a novel high internal phasePickering emulsions stabilized by soy protein self-assembled gel particles.(2021) Frontiers in Nutrition: Nutrition and Food Science Technology. (IF=6.576)
[2] Bi, C. H., Chi, S. Y., Wang, X.Y., Alkhatib, A., & Yi, L. Effect of flax gum on the functional properties of soy protein isolate emulsion gel. (2021) LWT -- Food Science and Technology(IF=4.952)
[3] Huang, Z., Wang, X., Chi, S., Hua, Z.,& Bi, C*. Rheological properties of peanut protein isolate aggregation suspension and acid-induced gel. (2021) International Journal of Agricultural & Biological Engineering, (IF=2.032)
[4] Bi, C., Chi, S., Hua, Z., Li,D., Huang, Z., & Liu, Y. (2020) International Journal of Agricultural &Biological Engineering, (IF=2.032)
[5] Chong-hao Bi, Peng-lin Wang,Dong-yu Sun, Zi-ming Yan, Yi Liu, Zhi-gang Huang, Fei Gao, Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel. (2020) Journal of Food Engineering, (IF=5.354)
[6] Bi CH, Yan ZM, Wang PL,Alkhatib A, Zhu JY, Zou HC, Sun DY, Zhu XD, Gao F, Shi WT, Huang ZG. Effect ofhigh pressure homogenization treatment on the rheological properties of citrus peel fiber/corn oil emulsion. (2020) Journal of the Science of Food and Agriculture (IF=3.638)
[7] Bi, C. H., Zhang, M.,Sun, D. Y., Hua, Z., Zhu, Y. D., & Liu, Y. D., et al. (2019). A novel critical point for isotropic gel in rheological-fractal model. Journal of Food Engineering, 244, 40-46. (IF=5.354)
[8] Chong-hao Bi, Ying-danZhu, Lu-tong Li, Yu-lai Zhang, Zhe Hua et al. (2018) Rheological Properties and Microstructure of Soy Protein Isolate / κ -Carrageenan Gels under High-SpeedShear Treatment, Journal of Food Engineering (IF=5.354)
[9] Bi, C. H., Gao, F.,Zhu, Y. D., Ji, F., Zhang, Y. L., Li, D., et al. Effects of xanthan gum on the rheological properties of soy protein dispersion. (2018) International Journal of Agricultural & Biological Engineering, 11(2): 208–213. (IF= 2.032)
[10] Bi, C. H., Li, L. T.,Zhu, Y. D., Liu, Y. D., Wu, M., & Li, G., et al. (2018). Effect ofhigh-speed shear on the non-linear rheological properties ofSPI/ κ -carrageenan hybrid dispersion and fractal analysis. Journal of Food Engineering. 218, 80-87. (IF=5.354)
[11] Bi, C. H., Zhang, Y., Wu,M., Ni, Z., Li, G., & Liu, Y., et al. (2017). Effect of salt ions on rheological properties of SPI-GG hybrid system. International Journal ofAgricultural & Biological Engineering, 10(5), 234-241. (IF=2.032)
[12] Bi, C. H., Wang, L.,Li, D., Huang, Z., Adhikari, B., & Chen, X. D. (2017). Non-linear rheological properties of soy protein isolate dispersions and acid-induced gels. International Journal of Food Engineering, 13(5). (IF=2.383)
[13] Bi, C. H., Li, D., Wang,L. J., & Adhikari, B. (2017). Effect of LBG on the gel properties of acid-induced SPI gels. LWT - Food Science and Technology, 75, 1-8. (IF=4.952)
[14] Chang, Y., Bi, C., Wang,L., Li, D., Adhikari, B., & Chen, X. D. (2016). Effect of trypsin on antioxidant activity and gel-rheology of flaxseed protein. InternationalJournal of Food Engineering, 13(3). (IF=2.383)
[15] Bi, C. H., Min, M., Nie,Y., Xie, Q. L., Lu, Q., & Deng, X. Y., et al. (2015). Process development for scum to biodiesel conversion. Bioresource Technology, 185, 185-193. (IF=9.642)
[16] Bi, C., Li, D., Wang, L.,Gao, F., & Adhikari, B. (2014). Effect of high shear homogenization on rheology, microstructure and fractal dimension of acid-induced SPI gels.Journal of Food Engineering, 126(1), 48-55. (IF=5.354)
[17] Gao, F., Li, D., Bi, C.H., Mao, Z. H., & Adhikari, B. (2014). Preparation and characterization of starch crosslinked with sodium trimetaphosphate and hydrolyzed by enzymes. Carbohydrate Polymers, 103(1), 310-318. (IF= 9.381)
[18] Chang, Y., Li, D., Wang, L., Bi,C., & Adhikari, B. (2014). Effect of gums on the rheological characteristics and microstructure of acid-induced spi-gum mixed gels.Carbohydrate Polymers, 108(12), 183-191. (IF= 9.381)
[19] Bi, C. H., Li, D., Wang,L. J., Wang, Y., & Adhikari, B. (2013). Characterization of non-linear rheological behavior of SPI-FG dispersions using LAOS tests and ft rheology.Carbohydrate Polymers, 92(2), 1151-1158. (IF= 9.381)
[20] Bi, C. H., Li, D., Wang,L. J., & Adhikari, B. (2013). Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength. Carbohydrate Polymers,92(1), 98. (IF= 9.381)
[21] Wu M, Sun Y, Bi C H, JiF, Li B R, Xing J J. Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite. International Journal ofAgricultural & Biological Engineering, 2018; 11(4): 230–237. (IF=2.032)
[22] Fei Gao, Dong Li, Chong-haoBi, Zhi-huai Mao, Benu Adhikari. (2013) Application of Various DryingMethods to Produce Enzymatically Hydrolyzed Porous Starch Granules. Drying Technology.(IF= 4.452)
[23] Fei Gao, Dong Li, Chong-haoBi, Zhi-huai Mao, Benu Adhikari. (2013) The Adsorption and ReleaseCharacteristics of CPFX in Porous Starch Produced Through Different DryingMethods. Drying Technology. (IF= 4.452)
著作
獨著《大豆功能性組分的分離和加工技術》天津科學技術出版社，全書20萬字。
