个人简历

博士，副教授，硕士生导师。2015年7月毕业于中国农业大学工学院并获得（农业工程/农产品加工贮藏方向）工学博士学位。同年9月进入betway88官网手机版计算机与人工智能学院（原材料与机械工程学院）担任教职。2013年－2014年于美国明尼苏达大学双城校区交流访问。

电子邮箱：bichonghao@btbu.edu.cn

研究方向

主要研究领域：植物基高内相乳液、Pickering乳液、乳液凝胶等的研制和表征；植物蛋白-多糖共混体系的流变学和相行为；生物基材料的动态力学和分形分析；食品智能装备制造。

教育工作经历

2006.09 - 2010.05 山东农业大学 食品科学与工程 学士

2010.09 - 2015.05 中国农业大学 农业工程 博士

2013.10 - 2014.10 明尼苏达大学双城校区 国家留学基金委 公派访问学者

2015.09 - 2019.10 betway88官网手机版 材料与机械工程学院 讲师

2019.11 - 至今 betway88官网手机版 计算机与人工智能学院 副教授

学术成果

1．论文

在国内外重要期刊上发表学术论文30余篇，均被SCI/EI收录，其中，中科院大类前5%TOP期刊文章17篇，累计影响因子超过150，总被引超过700次，H指数15。

Huang Zhigang, Zhang Jiayi, Zhang Guoliang, Gao Fei, Bi Chonghao*. The Impact of High-Pressue Homogenization and Thermal Processing on the Functional Properties of De-Fatted Chickpea Flour Dispersion (2023) Foods （IF=5.561, JCR1区, 中科院2区）

Bi Chonghao, Zhou Tong, Wu Zeyuan, Huang Zhigang. Acid-Mediated Formation of Soybean Isolate Protein Emulsion Gels with Soybean Oil as an Active Component (2023) Foods （IF=5.561, JCR1区, 中科院2区）

Huang Zhigang, Wang Xueying, Zhang Jiayi, Liu Yi, Zhou Tong, Chi Shangyi, Bi Chonghao*. High-pressure homogenization modified chickpea protein: Rheological properties thermal properties and microstructure (2022) Journal of Food Engineering （IF=6.203, JCR1区, 中科院1区TOP）

Bi Chonghao, Chi Shangyi, Zhou Tong, Zhang Jiayi, Wang Xueying, Li Jie, Shi Wentian, Tian Bin, Huang Zhigang, Liu Yi. Effect of low-frequency high-intensity ultrasound (HIU) on the physicochemical properties of chickpea protein (2022) Food Research International （IF=7.425, JCR1区, 中科院1区TOP）

Zhou Yuhao, Sutar Parag Prakash, Vidyarthi Sriramk, Zhang Weipeng, Yu Xiaolong, Bi Chonghao, Xiao Hongwei. High-humidity hot air impingement blanching (HHAIB): an emerging technology for tomato peeling (2022) Innovative Food Science and Emerging Technologies（IF=7.104, JCR1区, 中科院1区TOP）

Huang Zhigang, Wang Xueying, Zhang Jiayi, Liu Yi, Zhou Tong, Chi Shangyi, Gao Fei, Li Jie, Tian Bin, Shi Wentian, Bi Chonghao*.Effect of heat treatment on the nonlinear rheological properties of acid-induced soy protein isolate gels modified by high pressure homogenization (2022) LWT - Food Science and Technology（IF=6.056, JCR1区, 中科院1区TOP）

Chonghao Bi, Shangyi Chi, Ziming Yan, Zhigang Huang and Fei Gao. Characterization of a novel high internal phase Pickering emulsions stabilized by soy protein self-assembled gel particles. (2021) Frontiers in Nutrition: Nutrition and Food Science Technology. (IF=6.590，JCR1，中科院2区)

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=6.056, JCR1区, 中科院1区TOP）

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，JCR2区，中科院2区)

Bi, C., Chi, S., Hua, Z., Li, D., Huang, Z., & Liu, Y. (2020) International Journal of Agricultural & Biological Engineering, (IF=2.032，JCR2区，中科院2区)

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=6.203, JCR1区, 中科院1区TOP）

Bi CH, Yan ZM, Wang PL, Alkhatib A, Zhu JY, Zou HC, Sun DY, Zhu XD, Gao F, Shi WT, Huang ZG. Effect of high pressure homogenization treatment on the rheological properties of citrus peel fiber/corn oil emulsion. (2020) Journal of the Science of Food and Agriculture (IF=4.125，JCR1，中科院2区TOP)

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=6.203, JCR1区, 中科院1区TOP）

Chong-hao Bi, Ying-dan Zhu, Lu-tong Li, Yu-lai Zhang, Zhe Hua et al. (2018) Rheological Properties and Microstructure of Soy Protein Isolate / κ -Carrageenan Gels under High-Speed Shear Treatment, Journal of Food Engineering （IF=6.203, JCR1区, 中科院1区TOP）

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，JCR2区，中科院2区)

Bi, C. H., Li, L. T., Zhu, Y. D., Liu, Y. D., Wu, M., & Li, G., et al. (2018). Effect of high-speed shear on the non-linear rheological properties of SPI/ κ -carrageenan hybrid dispersion and fractal analysis. Journal of Food Engineering. 218, 80-87. （IF=6.203, JCR1区, 中科院1区TOP）

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 of Agricultural & Biological Engineering, 10(5), 234-241. (IF=2.032，JCR2区，中科院2区)

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，中科院4区)

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=6.056, JCR1区, 中科院1区TOP）

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. International Journal of Food Engineering, 13(3). (IF=2.383，中科院4区)

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= 11.889，JCR1区，中科院1区TOP)

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=6.203, JCR1区, 中科院1区TOP）

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=10.723，JCR1区, 中科院1区TOP)

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=10.723，JCR1区, 中科院1区TOP)

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=10.723，JCR1区, 中科院1区TOP)

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=10.723，JCR1区, 中科院1区TOP)

Wu M, Sun Y, Bi C H, Ji F, Li B R, Xing J J. Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite. International Journal of Agricultural & Biological Engineering, 2018; 11(4): 230–237. (IF=2.032，JCR2区，中科院2区)

Fei Gao, Dong Li, Chong-hao Bi, Zhi-huai Mao, Benu Adhikari. (2013) Application of Various Drying Methods to Produce Enzymatically Hydrolyzed Porous Starch Granules. Drying Technology. (IF= 4.452，中科院3区)

Fei Gao, Dong Li, Chong-hao Bi, Zhi-huai Mao, Benu Adhikari. (2013) The Adsorption and Release Characteristics of CPFX in Porous Starch Produced Through Different Drying Methods. Drying Technology. (IF= 4.452，(IF= 4.452，中科院3区)

2.著作

独著《大豆功能性组分的分离和加工技术》天津科学技术出版社，全书20万字。

科研项目

北京市自然科学基金，蛋白-多糖共混体系凝胶微观分形模型的建立和分析，主持；

北京市委组织部优秀人才青年骨干项目，蛋白-多糖共混体系凝胶流变分形模型的优化和分形分析，主持；

北京市教委科技项目，基于傅立叶转换流变技术的食品酸诱导蛋白凝胶体系流变-分型模型的优化，主持；

横向课题，沼液沼渣显微结构测定，主持；

横向课题，沼液沼渣的流变学特性测定，主持；

国家科技计划项目申报中心重点研发计划，中央厨房菜肴包装与加工剩余物处理技术与装备研发，参与；

国家自然科学基金项目，蛋白－多糖混合体系流变特性与显微结构的分形研究，参与；

美国明尼苏达州政府项目，Scum from waste water convert into Biodiesel，参与。

教学工作

研究生专业课，食品装备与过程控制，主讲

研究生专业课，Food Equipment and Process Control（留学生），主讲

本科生专业课，食品工艺与设备，主讲

本科生专业课，食品加工机械，主讲

社会兼职

民政部紧急救援促进中心 聘任专家

中国农业机械学会农副产品加工分会 委员

中国机械学会 会员

《Food Chemistry》《LWT》《Journal of Food Processing and Preservation》等国际期刊审稿人