个人简介：陈碧芬，博士，硕士生导师，云南省“兴滇英才支持计划”青年人才，云南省“三区”科技人才。2016年6月获四川大学学士学位，2023年6月获华南理工大学和比利时根特大学双博士学位。

目前主持国家及省部级项目、企业委托课题等5项，作为核心成员参与多项国家重点研发计划项目、国家自然科学基金面上项目及多项省部级重大项目。在本领域期刊如FoodHydrocolloids、FoodChemistry等发表论文20余篇，授权国家发明专利1项，参编团体标准1项。现担任学术期刊Journal of Future Foods青年编委。

主要科研项目：

（1）国家自然科学基金青年基金项目：多功能大豆纤维与酪蛋白互作及其提升酸乳品质的机制研究，2025.01-2027.12，主持，在研

（2）云南省-昆明理工大学“双一流”联合专项：碱性pH偏移介导核桃蛋白调控植物基类蛋黄酱品质的机制研究，2024.12-2027.11，主持，在研

（3）云南省“兴滇英才支持计划”青年人才项目：基于云南特色食品加工副产物的膳食纤维功能配料开发与应用，2026.01-2030.12，主持，在研

代表性论文：

(1)Congmei Hu, Delu Ning, Yongliang Zhuang, Liping Sun, Xiaoling Wang, Shuguang Wang, Mouming Zhao,Bifen Chen*.Comparative analysis of walnut (Juglans sigillata) protein quality fromdefatted meal: Traditional versus green oil extraction technologies.LWT, 2026, 245, 119259.

(2)Bifen Chen, Congmei Hu, Yongda Lei, Xiujie Zhao, Shuguang Wang, Yongjian Cai*, Qiangzhong Zhao*, Mouming Zhao, Paul Van der Meeren.The benefits of insoluble soybean fibre on the properties of acid-inducedskimmed milk gels: Mechanistic insights from the acidification process.LWT, 2026, 239, 118919.

(3) Xiaoling Wang, Shuguang Wang, Mouming Zhao, Yao Tang, Liping Sun, Yongliang Zhuang,Bifen Chen*.Promoting walnut protein as a precursor of bioactive peptides: The assistingrole of high hydrostatic pressure.Food Bioscience, 2025, 74, 107858.

(4)Jiapeng Li, Kaiwen Yin, Su-rui Wu, Yongliang Zhuang, Xing Wan, Liping Sun,Bifen Chen*. Subcritical water extraction improves the ability ofAuricularia corneavar. Li. polysaccharides to stabilize hydrogels and emulsion gels.International Journal of Biological Macromolecules, 2025, 305, 141246.

(5)Bifen Chen,Yongjian Cai,XiujieZhao,ShuguangWang,Yongliang Zhuang,Qiangzhong Zhao*,Mouming Zhao,Paul Van der Meeren.A novel set-type yogurt with improved rheological and sensoryproperties by the sole addition of insoluble soybean fiber.Food Bioscience, 2024, 58,103739.

(6)BifenChen, Xiujie Zhao, Yongjian Cai, Xuelian Jing, Mouming Zhao, Qiangzhong Zhao, Paul Van der Meeren. Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability.Food Hydrocolloids,2023, 137, 108413.

(7)BifenChen,YongjianCai,TongxunLiu,LihuaHuang, Xiujie Zhao,MoumingZhao,XinlunDeng,QiangzhongZhao. Formation and performance of high acyl gellan hydrogel affected by the addition of physical-chemical treated insoluble soybean fiber.Food Hydrocolloids, 2020, 101, 105526.

授权专利：

赵强忠；陈碧芬；赵谋明；林恋竹.一种改性大豆纤维及其协同结冷胶制备的高性能复合凝胶, 2022-08-09,中国, ZL201910352774.3

招生专业：食品科学与工程、生物与医药等

电子邮箱：chenbifen2017@163.com