基本信息：徐芬、女、生物技术与食品科学学院食品科学与工程系
教育背景：比利时列日大学博士
联系方式：xufen@tjcu.edu.cn
学科领域：杂粮等新产品创制与营养健康特性解析、面制品品质形成及调控机制、淀粉结构及物理化学特性表征、淀粉与蛋白等大分子之间的相互作用
代表性论文：
1. Xu Fen, Liu Wei, Zhang Liang, Liu Qiannan, Wang Feng, Zhang Hong, Hu Honghai , Blecker Christophe (2022). Thermal, structural, rheological and morphological properties of potato starch-gluten model dough systems: effect of degree of starch pre-gelatinization. Food Chemistry. 396, 133628.
2. Xu Fen, Liu Wei, Zhang Liang, Liu Qiannan, Hu Xiaojia, Wang Feng, Zhang Hong, Hu Honghai , Blecker Christophe (2022). Prediction of the rheological properties of wheat dough by starch-gluten model dough systems: effect of gluten fraction and starch variety. International Journal of Food Science and Technology. 57, 2126-2137.
3. Xu Fen, Liu Wei, Zhang Liang, Danthine Sabine, Liu Qiannan, Wang Feng, Zhang Hong, Hu Honghai , Blecker Christophe (2022). Retrogradation and gelling behaviours of partially gelatinised potato starch as affected by the degree of pre-gelatinisation. International Journal of Food Science and Technology, 57, 426-435
4. Xu Fen, Zhang Liang, Liu Wei, Liu Qiannan, Wang Feng, Zhang Hong, Hu Honghai , Blecker Christophe (2021). Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization. Foods, 10, 1104.
5. Xu Fen, Liu Wei, Liu Qiannan, Zhang Chunjiang, Hu Honghai , Zhang Hong (2020). Pasting, thermo, and Mixolab thermomechanical properties of potato starch-wheat gluten composite systems. Food Science & Nutrition, 8, 2279-2287.
6. Xu Fen, Liu Wei, Huang Yanjie, Liu Qiannan, Zhang Chunjiang, Hu Honghai , Zhang Hong (2020). Screening ofpotato flour varieties suitable for noodle processing. Journal of food processing and preservation, 44(3), e14344.
7. Xu Fen, Hu Honghai, Liu Qiannan, Dai Xiaofeng, Zhang Hong (2017). Rheological and microstructural properties of wheat flour dough systems added with potato granules. International Journal of Food Properties, 20, 1–13.
8. Xu Fen, Hu Honghai, Dai Xiaofeng, Liu Qiannan., Huang Yanjie, Zhang Hong (2017). Nutritional compositions of various potato noodles: Comparative analysis. International Journal of Agricultural and Biological Engineering, 10(1), 218–225.
9. 徐芬，刘伟，刘倩楠，周童童，刘鑫硕，胡宏海，张泓，不同糊化度马铃薯淀粉黏度及凝胶特性分析，现代食品科技[J]. 2020, 36(5): 42-50.
10. 徐芬，胡宏海，张春江，黄峰，张雪，刘倩楠，戴小枫，张泓. 不同蛋白对马铃薯面条食用品质的影响，现代食品科技[J]. 2015, 31(12): 269-276.
11. Huang Yanjie, Xu Fen, Hu Honghai, Dai Xiaofeng, Zhang Hong *(2018). Development of a predictive model for the potato flour content in potato-wheat blended powders using near infrared spectroscopy. International Journal of Food Properties, 21(1), 2030–2036.
12. Zhang Hong , Xu Fen, Wu Yu, Hu Honghai, Dai Xiaofeng (2017). Progress of potato staple food research and industry development in China. Journal of Integrative Agriculture, 16(12), 2924–2932.
科研项目：
1. 主持国家自然科学基金青年基金“马铃薯淀粉糊化度对面团形成的作用机制”
2. 主持天津商业大学人才科研启动项目
3. 参加国家现代马铃薯产业技术体系主食产品加工岗位专项资金
4. 参加北京市科技计划重点项目“马铃薯主食化关键技术研究与产业化示范”课题“马铃薯主食加工装备研究及特膳食品开发”
5. 参加公益性行业专项“马铃薯主粮化关键技术体系研究与示范”课题“马铃薯主粮化系列产品及其加工关键技术与装备研发”
获奖成果：
1. 2020-2022中国国家留学基金委员会（CSC），国家公派留学生资助
2. 主笔论文“Progress of potato staple food research and industry development in China”入选杂志《Journal of Integrative Agriculture》2019年度最具影响力论文
3. 第十九届中国专利优秀奖--一种马铃薯面条及其制作方法（参与）
4. 2016-2017年度神农中华农业科技奖科研类成果一等奖（参与）
5. 2017年中国农业科学院科学技术成果杰出科技创新奖（参与）
6. 2015年度农业部农产品加工业十大科技创新推广成果（参与）
7. 2015年中国农业工程学会农产品加工及贮藏工程分会学术年会“优秀墙报奖”
