郭 超 凡
姓名：郭超凡
职称：讲师
研究领域：食品3D打印开发与应用、新型食品加工装备开发与应用、预制菜加工新装备及技术开发
主讲课程：食品工厂设计与环境保护（本科）；食品添加剂专题（研究生）
个人简介：男，1990年生，陕西西安人，工学博士，硕士生导师。现任食品科学与工程学院外事秘书、昆明市国际（对外）科技合作基地“绿色食品加工国际科技研发中心”秘书。2022年1月获得江南大学食品科学与工程专业博士学位，导师为张慜教授；2017年6月获得西北农林科技大学农产品加工与贮藏工程专业硕士学位，导师为王云阳教授；2013年6月获得西北农林科技大学食品科学与工程专业学士学位；2022年3月以高层次人才引进到昆明理工大学食品科学与工程学院工作。
共发表论文三十余篇，其中以第一作者发表SCI论文11篇，EI 1篇，H因子16。
（https://www.researchgate.net/profile/Chaofan-Guo）。
代表性成果：
[1] Chaofan Guo，Min Zhang*，Sakamon Devahastin. Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates. Food Hydrocolloids，2021，112: 106358. （ESI 高被引论文）
[2] Chaofan Guo，Min Zhang*，Sakamon Devahastin. 3D extrusion-based printability evaluation of selected cereal grains by computational fluid dynamic simulation. Journal of Food Engineering，2020，286: 110113.（ESI 热点论文，2021）
[3] Chaofan Guo，Min Zhang*，Bhesh Bhandari，Sakamon Devahastin. Investigation on simultaneous change of deformation, color and aroma of 4D printed starch-based pastes from fruit and vegetable as induced by microwave. Food Research International，2022，157: 111214.
[4] Chaofan Guo，Min Zhang*，Bhesh Bhandari. A comparative study between syringe-based and screw-based 3D food printers by computational simulation. Computers and Electronics in Agriculture, 2019, 162: 397-404.
[5] Chaofan Guo，Min Zhang*，Sakamon Devahastin. Improvement of 3D printability of buckwheat starch-pectin system via synergistic Ca2+-microwave pretreatment. Food Hydrocolloids，2021，113: 106483.
[6] Chaofan Guo，Min Zhang*，Huizhi Chen. Suitability of low‐field nuclear magnetic resonance (LF‐NMR) combining with back propagation artificial neural network (BP‐ANN) to predict printability of polysaccharide hydrogels 3D printing. International Journal of Food Science and Technology，2020，56(5): 2264-2272.
[7] Chaofan Guo，Min Zhang*，Bhesh Bhandari. Model building and slicing in food 3D printing processes: A review. Comprehensive Reviews in Food Science and Food Safety, 2019, 18(4): 1052-1069.
[8] Chaofan Guo，Arun S. Mujumdar，Min Zhang*. New development in radio frequency heating for fresh food processing: A review. Food Engineering Reviews，2019，11(1): 29-43.
[9] Chaofan Guo，Xuejiao Wang，Yunyang Wang*. Dielectric properties of soy protein isolate dispersion and its temperature profile during radio frequency heating. Journal of Food Processing & Preservation，2018，42(7): e13659.
[10] Chaofan Guo，Le Xin，Yuehan Dong，Xueying Zhang，Xuejiao Wang，Hongfei Fu，Yunyang Wang*. Dielectric properties of yogurt for online monitoring of fermentation process. Food and Bioprocess Technology，2018，11(5): 1096-1100.
[11] Chaofan Guo，Zhenna Zhang，Jiajia Chen，Hongfei Fu，Jeyamkondan Subbiah，Xiangwei Chen，Yunyang Wang*. Effects of radio frequency heating treatment on structure changes of soy protein isolate for protein modification. Food and Bioprocess Technology，2017，10(8): 1574-1583.
[12] Fanli Yang，Chaofan Guo，Min Zhang*，Bhesh Bhandari，Yaping Liu. Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation. LWT - Food Science and Technology，2019，102: 89-99. （ESI 高被引论文）
[13] 郭超凡, 张振娜, 刘艳, 傅虹飞，陈香维，王云阳*. 射频加热对大豆分离蛋白功能性质的影响. 中国食品学报, 2019, 19(03): 42-48.
授权专利：
[1] 张慜; 郭超凡; 安迈·加扎勒 ; 一种利用蓝莓花青素自发变色实现彩色果冻4D打印的方法, 2021-12- 17, 中国, CN201910420994.5 (发明专利)
[2] 张慜; 郭超凡; 一种利用微波诱导的4D打印机及其应用, 2021-4-20, 中国, CN202010387087.8 (发明专利)
主持或参与项目：
[1] 2020 -06 至 2021-10，江苏省教育厅，KYCX20_1838，果蔬及其混合重组凝胶体系微波高效3D打印的研究，主持。
招生专业：食品科学、生物与医药-食品工程
电子邮箱：guochaofanfan@outlook.com
