毕崇浩，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月进入江南APP体育官方入口（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
教育及工作经历：
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 北京工商大学 材料与机械工程学院 讲师
2019.11 - 至今 北京工商大学 江南app体育下载 副教授
研究方向：
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。
承担的教学工作:
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
近5年承担主要项目：
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；
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。
论文与专著:
1．论文
在国内外重要期刊上发表学术论文20余篇，累计影响因子超过110。
[1] 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=6.576)
[2] 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=4.952)
[3] 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)
[4] Bi, C., Chi, S., Hua, Z., Li, D., Huang, Z., & Liu, Y. (2020) International Journal of Agricultural & Biological Engineering, (IF=2.032)
[5] 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=5.354)
[6] 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=3.638)
[7] 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=5.354)
[8] 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=5.354)
[9] 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)
[10] 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=5.354)
[11] 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)
[12] 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)
[13] 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=4.952)
[14] 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)
[15] 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= 9.642)
[16] 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=5.354)
[17] 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= 9.381)
[18] 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= 9.381)
[19] 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= 9.381)
[20] 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= 9.381)
[21] 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)
[22] 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)
[23] 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)
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。
