姓名：陈碧芬
职称：讲师
研究领域：(1)膳食纤维的分离、改性及应用; (2)胶体体系的构建、多尺度表征及形成机制; (3)多糖-多糖、多糖-蛋白在胶体体系中交互作用。
主讲课程：食品分析（本科），大学生创新创业基础（本科）。
个人简介：陈碧芬，女，1994年生，硕士生导师。2016年6月获四川大学学士学位，2023年6月获华南理工大学和比利时根特大学双博士学位。2023年8月以高层次人才引进至昆明理工大学食品科学与工程学院工作。作为核心骨干成员参与多项国家重点研发计划项目、国家自然科学基金面上项目、省级重大项目等。在本领域知名学术期刊Food Hydrocolloids、Food Chemistry、Food and Bioprocess Technology等发表论文20余篇（其中3/4发表在中科院I区TOP期刊）；授权国家发明专利1项。目前，担任学术期刊Journal of Future Foods青年编委以及Foods的Guest editor。
代表性成果：
(1) Bifen Chen, Yongjian Cai, Tongxun Liu, Lihua Huang, Xinlun Deng, Qiangzhong Zhao, Mouming Zhao. Improvements in physiochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments. Food Hydrocolloids, 2019, 93, 167-175. (中科院I区TOP)
(2) Bifen Chen, Yongjian Cai, Tongxun Liu, Lihua Huang, Xiujie Zhao, Mouming Zhao, Xinlun Deng, Qiangzhong Zhao. Formation and performance of high acyl gellan hydrogel affected by the addition of physical-chemical treated insoluble soybean fiber. Food Hydrocolloids, 2020, 101, 105526. (中科院I区TOP)
(3) Bifen Chen, Xiujie Zhao, Yongjian Cai, Xuelian Jing, Mouming Zhao, Qiangzhong Zhao, Paul Van der Meeren. Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability. Food Hydrocolloids, 2023, 137, 108413. (中科院I区TOP)
(4) Bifen Chen, Xiujie Zhao, Guifei Yang, Yongjian Cai, Mouming Zhao, Qiangzhong Zhao, Paul Van der Meeren. Stabilization of emulsions with high physical stability using ultrasonic autoclaving alkaline‑treated insoluble soybean fiber. Food and Bioprocess Technology, 2023, August. (中科院II区TOP)
(5) Yongjian Cai, Bifen Chen, Di Zeng, Lihua Huang, Chuqiao Xiao, Xiujie Zhao, Mouming Zhao, Qiangzhong Zhao, Paul Van der Meeren. Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity. Food Chemistry, 2022, 383, 132428. (中科院I区TOP)
(6) Xiujie Zhao, Bifen Chen, Zhehao Sun, Tongxun Liu, Yongjian Cai, Lihua Huang, Xinlun Deng, Mouming Zhao, Qiangzhong Zhao. A novel preparation strategy of emulsion gel solely stabilized by alkaline assisted steam-cooking treated insoluble soybean fiber. Food Hydrocolloids, 2022, 129, 107646. (中科院I区TOP)
(7) Xuelian Jing, Bifen Chen, Tongxun Liu, Yongjian Cai, Qiangzhong Zhao, Xinlun Deng, Mouming Zhao. Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification. Food Chemistry, 2022, 387, 132897. (中科院I区TOP)
授权专利：
赵强忠；陈碧芬；赵谋明；林恋竹. 一种改性大豆纤维及其协同结冷胶制备的高性能复合凝胶, 2022-08-09, 中国, ZL201910352774.3
招生专业：食品科学与工程、生物与医药等
电子邮箱：chenbifen2017@163.com
