1. 果蔬联合干燥及制粉理论与技术研究 2. 果蔬加工及贮藏过程中风味形成及调控机制 3. 果蔬副产物综合利用理论与技术研究

中国食品科学技术学会休闲食品加工技术分会副秘书长兼理事 冻干果品产业国家创新联盟副秘书长

1. Hou H. N., Chen Q. Q.*, Bi J. F.*, Wu X. Y., Jin X. W.， Li X., Qiao Y. N., Lyu Y. Understanding appearance quality improvement of jujube slices during heat pump drying via water state and glass transition. Journal of Food Engineering, 2020, 272: 109874 DOI: 10.1016/j.jfoodeng.2019.109874.（并列通讯） 2. Addo K. A., Bi J. F.*, Chen Q. Q.*, Bhandari B., Lyu J., Wu X. Y., Jin X.W., Qiao Y. N., Hou H. N., Li C. H. Assessment of anticaking agent on caking behavior of jujube amorphous powder via glass transition and state diagram. Food Bioprocess and Technology, 2020, accepted.（并列通讯） 3. Chen Q. Q., Lyu Y., Bi J. F., Wu X. Y., Jin X., Qiao Y. N., Hou H. N., Lyu C. M. Quality assessment and variety classification of seed-used pumpkin by-products: Potential values to deep processing. Food Science and Nutrition, 2019, 7: 4095-4104. DOI: 10.1002/fsn3.1276. 4. Chen Q. Q., Song H. H., Bi J. F.*, Chen R. J., Liu X., Wu X. Y., Hou H. N. Multi-objective optimization and quality evaluation of short-and medium-wave infrared radiation dried carrot slices. International Journal of Food Engineering, 2019: 20180234. 5. Addo K. A., Bi J. F.*, Chen Q. Q. *, Wu X. Y., Zhou M., Lyu J., Song J. X. Understanding the caking behaviour of amorphous jujube powder by powder rheometer. LWT-Food Science and Technology, 2019, 101: 483-490.(并列通讯) 6. Li X., Bi J. F.*, Chen Q. Q. *, Jin X., Wu X. Y., Zhou M. Texture improvement and deformation inhibition of hot air-dried apple cubes via osmotic pretreatment coupled with instant control pressure drop (DIC). LWT-Food Science and Technology, 2019, 101: 351-359.(并列通讯) 7. Song J. X, Bi J. F.*, Chen Q. Q.*, Wu X. Y., Lyv Y., Meng X. J. 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. (并列通讯) 8. Song H. H., Bi J. F.*, Chen Q. Q.*, Zhou M., Wu X. Y., Song J. X. Structural and health functionality of dried goji berries as affected by coupled dewaxing pre-treatment and hybrid drying methods. International Journal of Food Properties, 2018, 21(1): 2527-2538 .(并列通讯) 9. Chen Q. Q., Song J. X., Bi J. F*., Meng X. J., Wu X. Y. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose. Food Research International, 2018, 105: 605-615. 10. Chen Q. Q., Zafar U., Ghadiri M*., Bi J. F. Assessment of surface caking of powders using the ball indentation method. International Journal of Pharmaceutics, 2017, 521(1/2): 61-68. 11. Zhou M. #, Chen Q. Q. #, Bi J. F., Wang Y. X., Wu X. Y. Degradation kinetics of cyanidin 3-o-glucoside and cyanidin 3-o-rutinoside during hot air and vacuum drying in mulberry (Morus alba L.) fruit: a comparative study based on solid food system. Food Chemistry, 2017, 229, 574-579. (并列第一) 12. Chen Q. Q., Li Z. L., Bi J. *F., Zhou L. Y., Yi J. Y., Wu X. Y. Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry. LWT-Food Science and Technology, 2017, 80: 178-184. 13. Chen Q. Q., Bi Y. D., Bi J. F*., Zhou L. Y., Wu X. Y., Zhou M. Glass transition and state diagram for jujube powders with and without maltodextrin addition. Food and Bioprocess Technology, 2017, 10(9): 1606-1614. 14. Chen Q. Q., Bi J. F. *, Chen R. J., Liu X., Wu X.Y., Zhou M. Comparative study on drying characteristic, moisture diffusivity, and some physical and nutritional attributes of blanched carrot slices. Journal of Food Processing and Preservation. 2017, 41: e13201 doi:10.1111/jfpp.13201.