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范方辉

    职称:副研究员 
    办公电话:0755-26535516  
    Email:fanghui.fan@szu.edu.cn

 

 

教师简介

 

范方辉,男,19887月出生,博士,助理教授,特聘副研究员。2011年本科毕业于甘肃农业大学,2013年于暨南大学取得食品工程硕士学位。同年,获国家留学基金委(CSC)全额奖学金资助在爱尔国立科克大学(NUI-UCC)食品与营养科学学院攻读博士学位。20179月作为海外高层次人才引进深圳大学化学与环境工程学院食品科学与工程系至今。主要从事不定形态食品材料吸湿、晶化、弛豫、潮解等物化特性、流变特性和分子流动性等方面的研究及其在食品工程、药物研发等相关领域的应用。至今已在各类中英文期刊上发表论文10余篇,在大型国际会议上发表会议论文和作主题报告10余次并获奖。20174月,被欧洲食品科技联盟(EFFoST)推选为优秀博士生并受邀在第11届欧洲食品科技博士论坛上做专题报告。主要的学术兼职有:担任InternationalFood Research Journal, Journal of Food Engineering, Journal of Dairy Science,IEEE Access等著名国际期刊审稿人及欧洲食品科技联盟(EFFoST)和美国食品工程协会(SFE)等知名国际组织会员。主持和参与了国家留学基金委国际联合项目,爱尔兰农业部食品研发项目、国家自然科学基金、广东省自然科学基金、深圳市孔雀计划科研启动等多项课题。

 

Dr.Fanghui Fan is an Assistant Professor of Food Technology (2017-) at ShenzhenUniversity, Guangdong, China. He achieved his PhD in Food Technology (2017) atSchool of Food and Nutritional Sciences, National University of Ireland,University College Cork, Ireland. He is native of China with BA in Food Scienceand Engineering (2007-2011) from Gansu Agricultural University and MSc in FoodEngineering (2011-2013) from Jinan University. His main research interests arein fundamental scientific problems and the understanding of physicochemicalcharacteristics, i.e., glass transition, structure relaxations, viscous flowproperties, and crystallization of amorphous multicomponent systems. Thefundamental research done by him is innovative and demonstrates new features ofrelationship applicability in industries formulating and processing organiccrystalline and noncrystalline materials. The data assist in formulation designto guide material performance in processes, such as dehydration andagglomeration, and stability control of resultant food and pharmaceuticalmaterials. Dr. Fan has authored about 10 original, peer-reviewed papers inseveral leading journals and 10 abstract and presentation in internationalconferences. He has lead 1 project funded by China Scholarship Council as aproject leader and 2 other projects respectively funded by SFI and NSFC as themain participator. Dr. Fan was a recipient of funding from China ScholarshipCouncil (CSC)/Irish Universities Association Joint Scholarship for his studiesat UCC. He has been awarded a poster prize for his studies in the CoFE2016meeting at Ohio State University in September 2016 and been elected as ahigh-quality PhD student in food technology by EFFoST in 2017. He is also areviewer of some international journals, i.e., International Food ResearchJournal, Journal of Food Engineering, etc., and a member of EFFoST and Societyof Food Engineering (SFE).

 

主要研究方向/ResearchInterests

1.    小分子糖玻璃化转变及晶化竞争机制的研究

Investigationof the Mechanisms of Glass Transition and Crystallization of Small MolecularSize Sugars

2.    分子流动精确控制在食品结构设计中的应用

Innovative Usesof Controllable Molecular Mobility in Food Structure Design

3. 新型营养素靶向释放液晶运载体构建

InnovativeUses of in viva Physical States Variation of Carbohydrates in Food Engineering

4. 蛋白质/寡糖复合体高温快速凝胶热固效应形成机制研究

Mechanismsof Rapid Gelation and Hardening of Droplets of Protein-Sugars Dispersion atHigh Temperature

 

科研项目/ResearchProjects:

 

1. 主持国家自然科学基金青年基金项目小分子糖Tg附近分子流动形成机制及与玻璃化含糖食品稳定性关系的研究318014882019.01-2021.1223万元)

2. 主持国家留学基金委建设高水平大学项目“Crystallization and Fluidness on FoodSolids”201306780016,2013.09-2017.09, 5.76万欧元)  

3. 主持广东省自然科学基金博士启动项目高结构强度类胡萝卜素多相兼容复合载体的构建及生物利用度研究2018A030310498,2018.05-2020.05, 10万元)

4. 主持深圳市孔雀计划科研启动项目小分子糖Tg附近分子流动形成机制及与玻璃化含糖食品稳定性关系的研究基于分子流动精确控制的高糖玻璃体系稳定性研究2019.01-2021.12270万元)

5. 参与爱尔兰农业、海洋与渔业部项目“Formulation and Design for Food Structure andStability”11-F-0012012.01-2016.1219.6万欧元)

6. 参与国家自然科学基金青年基金项目基于微纳流控液滴技术高通量激活QS调控IIa类乳酸菌细菌素EnterocinY31合成的研究317016212018.01-2020.1223万元)  

7.参与广东省食品卫生应急技术研究专项民用应急食品的开发[2010]7732010.01-2013.12

 

发表论文/Publications:

 

Fan, F., & Roos, YH*. (2019). Physicochemicalproperties, structural transformation, and relaxation time in strength analysisfor honey powder models. Food Research International.

Liu,W., Roos, YH, & Fan, F*. (2018). Physicochemical properties andrelaxation time in strength analysis of amorphous poly (vinyl-pyrrolidone) andmaltodextrin: Effects of water, molecular weight, and lactoseaddition. Journal of Food Engineering, 226, 82-95.

Fan, F., & Roos, YH*. (2017). Glasstransition-associated structural relaxations and applications of relaxationtimes in amorphous food solids: a review. Food EngineeringReviews, 9(4), 257-270.

Fan, F., Mou, T., Nurhadi, B., & Roos, YH*. (2017).Water sorption-induced crystallization, structural relaxations and strengthanalysis of relaxation times in amorphous lactose/whey protein systems, Journalof Food Engineering, 196: 150-158.

Fan, F., & Roos, YH*. (2017). Structural strengthand crystallization of amorphous lactose in food model solids at various wateractivities”, Innovative Food Science & Emerging Technology, 40: 27-34.

Fan, F., & Roos, YH*. (2016). Crystallization andstructural relaxation times in structural strength analysis of amorphoussugar/whey protein systems, Food Hydrocolloids, 60: 85-97.

Fan, F., & Roos, YH*. (2016). Structuralrelaxations of amorphous lactose and lactose-whey protein mixtures. Journal ofFood Engineering, 173: 106-115.

Fan, F., & Roos, YH*. (2015). X-ray diffractionanalysis of lactose crystallization in freeze-dried lactose–whey proteinsystems. Food Research International, 67: 1-11.

Fan, F., Ma, Q., Ge, J., Peng, QY., Riley, W., &Tang, SZ*. (2013). Prediction of texture characteristics from extrusion foodsurface images using a computer vision system and artificial neural networks.Journal of Food Engineering, 118(4): 426-433.

范方辉, 陈翠桃, 卓鹏 , 张永慧, 唐书泽, 陈静, (2013) “基于小鼠饥饿模型筛选应急食品基础配方,食品科技, 38(7):47- 52.

范方辉,唐书泽, (2013) “基于计算机视觉和人工神经网络预测挤压食品的质构特征”, 食品工业科技, 34(21): 127-132.

唐姝姝, 唐书泽, 李红爱, 范方辉,吴希阳, 陈振强, (2013) “亚甲基蓝对肠出血性大肠杆菌 O157 的光动力杀菌技术研究”, 食品工业科技, 33(23): 136-139.

刘以娟, 范方辉,王芳兵, 唐书泽, (2012) “葡萄籽提取物体外抗氧化活性的研究”, 食品工业科技, 33(18): 143-146.

黄明泉, 刘廷竹 , 范方辉,孙宝国, 田红玉 , 张玉玉 , (2015) “ 食品中氯丙醇酯的研究进展”, 食品安全质量检测学报, 12: 3962-3970.

 

会议论文/ConferencesPaper:

 

Fan, F., & Roos, Y. H. (2016). Structural strengthand crystallization in amorphous food models at low water activities. 29th TheEuropean Federation of Food Science & Technology (EFFoST) InternationalConference, Athens, Greece.

 

 

会议报告/Conferences:

 

Xiang,P., & Fan, F. Raman spectra analysis of lactose in the glass andcrystalline state at various water activities using 2-D covariance spectrummethod [ORAL].  32nd The European Federation of Food Science &Technology (EFFoST) International Conference, Nantes, France, 06-08 November2018

Fan, F., & Roos, YH. Innovative Uses of RelaxationTimes in Formulation and Design for Honey Powder Structure and Stability atVarious Water Activities. [ORAL]. 31st The European Federation of Food Science& Technology (EFFoST) International Conference, Sitges, Spain, 12-16November 2017

Fan, F. Structural Relaxation Times in Food StructuralEngineering. [ePoster]. IFT17, Las Vegas, 25-28 June 2017

Fan, F. Innovative Uses of Relaxation Times inFormulation and Design for Amorphous Food Solids Structure and Stability.[ORAL]. EFFoST 11th PhD-Work Shop, Singen, Germany, 28-29 April 2017

Roos,YH., Fan, F., & Nurhadi, B. Food Stability Analysis Using DynamicDewpoint Isotherms. [ORAL in WEBINAR]. METER FOOD Webinar – Simplify Your Approachto Product Stability Analysis in Powders, 12 February 2017.

Fan, F. Food structure engineering and its relevantapplications of food solids. [ORAL]. International Forum for Academic andElites, Guangzhou, P. R. China, 18-20 December 2016

Fan, F., & Roos, YH. Structural Relaxations,Strength Analysis and Crystallization of Amorphous Lactose/PolyvinylPyrrolidoneMixtures. [POSTER]. Conference of Food Engineering (CoFE), Columbus, Ohio StateUniversity, USA, 12-14 September 2016

Fan, F., & Roos, YH. Water-Induced Relaxation inAmorphous Food Solids: Water Sorption Isotherms, Crystallization and StructuralStrength. [ORAL]. International Symposium On the Properties Of Water (ISOPOWXIII), Lausanne, Switzerland, 26-29 June 2016

Fan, F., & Roos, YH. Strength and lactosecrystallinity. [Invited Speaker]. Formulation and Design for Food Structure andStability, Cork, Ireland, 24 June 2016

Fan, F., & Roos, YH. Structural Strength andCrystallization in Amorphous Food Models at Low Water Activities. [ORAL]. 29thThe European Federation of Food Science & Technology (EFFoST) InternationalConference, Athens, Greece, 10-12 November 2015

Fan, F., & Roos, YH. X-Ray diffraction anddynamic-mechanical analysis of freeze-dried lactose/trehalose-whey proteinsystems. [POSTER]. 12th International Congress on Engineering and Food, QuebecCity, Canada, 14-18 June 2015

 

团队人员基本要求/Recruitment:

 

勤奋、刻苦、具备一定从事科学研究工作的基本能力。喜欢思考、奇心强者尤佳。因课题需要部分同学将有机会前往爱尔兰国立科克大学、英国诺丁汉大学等世界知名学校进行交换学习和联合培养。本团队现诚邀国内外优秀博后加盟,待遇从优,有意者请按上述联系方式接洽。