Ph. D, Professor, Doctoral Supervisor

Education background

Post-doc.  Institute of Food Science and Technology, CAAS

Ph.D.  Crop Cultivation and Tillage, Shenyang Agricultural University 

M.S.  Food Science and Engineering, Shenyang Agricultural University

B.S.  Agro-products Preservation and Processing, Shenyang Agricultural University

Research interest

1.Fruit &Vegetable Composition Characteristics, Nutrition and Health Mechanism
2.Fruit &Vegetable Products Quality Formation Mechanism and Control Techniques
3.Manufacturing theory and technology of nutritional and healthy fruit and vegetable products
4.Cascade and high value utilization theory and technology of fruit and vegetable resources
5.Fruit &Vegetable Products Processing Standard and Quality Control Technology                                            

Selected publications

1．Xuan Liu, Jianing Liu, Jinfeng Bi*, Jianyong Yi, Jian Peng, Chunyuan Ning. Effects of high pressure homogenization on pectin characteristics and carotenoid bioaccessibility of carrot juice. Carbohydrate Polymers, 2019, 203: 176-184.

2．Chandi Kanchana Deepali Wellala, Jinfeng Bi*, Xuan Liu*, Jianing Liu, Jian Lyu, Xinye Wu. Juice related water-soluble pectin characteristics and bioaccessibility of bioactive compounds in oil and emulsion incorporated mixed juice processed by high pressure homogenization. Food Hydrocolloids, 2019, 93: 56–67.

3．Jianing Liu, Jinfeng Bi*, Xuan Liu*, Xinye Wu, Chandi Kanchana Deepali Wellala, Biao Zhang. Effects of high pressure homogenization and addition of oil on carotenoid bioaccessibility of carrot juice. Food and Function, 2019, 10: 458-468.

4．Jianxin Song, Jinfeng Bi *, Qinqin Chen, Xinye Wu, Ying Lyv, Xianjun Meng. Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages. Food Chemistry, 2019, 270: 344-352.

5．Jian Peng, Jinfeng Bi*, Jianyong Yi , Xinye Wu, Mo Zhou, Jian Lyu, Jianing Liu. Engineering Texture Properties of Instant Controlled Pressure Drop (DIC) Dried Carrot Chips via Modulating Osmotic Conditions. Food and Bioprocess Technology, 2018, 11: 1674-1685.

6．Jinfeng Bi*, Qinqin Chen, Yuhan Zhou, Xuan Liu, Xinye Wu & Ruijuan Chen. Optimization of Shortand Medium-wave Infrared Drying and Quality Evaluation of Jujube Powder. Food Bioprocess Technology. 2014, 7: 2375-2387.

7．Jinfeng Bi*, AijinYang, Xuan Liu, Xinye Wu, Qinqin Chen, Qiang Wang, Jian Lv &Xuan Wang. Effects of Pretreatments on Explosion Puffing Drying Kinetics of Apple Chips. LWT-Food Science and Technology. 2015, 60: 1136-1142.

8．Jinfeng Bi*, XuanWang, QinqinChen, XuanLiu, Xinye Wu, QiangWang, Jian Lv & Aijin Yang. Evaluation indicators of explosion puffing Fuji apple chips quality from different Chinese origins. LWT-Food Science and Technology. 2015, 60: 1129-1135.

9．Jinfeng Bi*, Yuanuyuan Ding, Shasha Bai & Pei Wang. Influence of Different Drying Methods on Aroma Compounds in Hami-melon Using Headspace Solid Phase Micro Extraction. Asian Journal of Chemistry, 2011, 23(11): 5045-5050.

10．Qinqin Chen, Jinfeng Bi*, Yuhan Zhou, Xuan Liu, Xinye Wu & Ruijuan Chen. Multi-objective Optimization of Spray Drying of Jujube (Zizyphus jujuba Miller) Powder Using Response Surface Methodology. Food and Bioprocess Technology, 2014, 7(6): 1807-1818.

 

Awards/Achievements

1.“Research and Application on Food Explosion Puffing Combined Drying Technology”, 2013, 3rd prize, awarded by Beijing Municipal Government
2.“Research and Application on Food Explosion Puffing Combined Drying Technology”, 2013, 1st prize, awarded by China General Chamber of Commerce
3.“Research and Application on Fruit and Vegetable Explosion Puffing Combined Drying Technology”, 2014, 2nd prize, awarded by Chinese Academy of Agricultural Science
4.“Research and Application on Innovative Energy-saving Drying Technology on Characteristic Fruits in Hainan Province”, 2014, 2nd prize, awarded by Hainan Provincial Government
5.“Research and Applications on Deep-processing Technologies and Equipments of Jujubes, 2015, 1st prize, awarded by China General Chamber of Commerce
6.“Technology and Applications of Comprehensive quality evaluation and Pluralistic Processing for Peaches and Nectarines”; 2016, 1st prize, awarded by China General Chamber of Commerce
7.“Technology and Application of Comprehensive Quality Evaluation and Pluralistic Processing for apples”, 2016, 2nd prize, awarded by Chinese Institute of Food Science and Technology
8.“Research and Applications on Drying Technologies and Equipment of Jujubes in Xinjiang, 2018, 2st prize, awarded by Xinjiang Production and Construction Corps
9.“Research and Applications on Deep-processing Technologies and Equipment of tropical and subtropical fruits,  2019, 1st prize, awarded by China General Chamber of Commerce
10.“Research and Applications on Deep-processing Technologies and Equipment of berry fruits,  2018, 1st prize, awarded by China General Chamber of Commerce
11.“Technology and Applications of Comprehensive quality evaluation and Pluralistic Processing for apples”; 2017, 1st prize, awarded by China General Chamber of Commerce

 

Address: No 2, Yuanmingyuan West Rd., Beijing, P.R. China

Tel: +86-10- 62812584

Fax: +86-10- 62812584

Email: bijinfeng2010@163.com