范方輝，男，1988年7月出生，博士，深圳大學助理教授，特聘副研究員。
基本介紹
- 中文名：范方輝
- 學位/學歷：博士
- 職業：教師
- 專業方向：小分子糖玻璃化轉變及晶化競爭機制的研究
- 任職院校：深圳大學
個人經歷,研究方向,學術成果,
個人經歷
2011年本科畢業於甘肅農業大學，2013年於暨南大學取得食品工程碩士學位。同年，獲國家留學基金委(CSC)全額獎學金資助在愛爾國立科克大學(NUI-UCC)食品與營養科學學院攻讀博士學位。2017年9月作為海外高層次人才引進深圳大學化學與環境工程學院食品科學與工程系至今。
主要的學術兼職有：擔任InternationalFood Research Journal, Journal of Food Engineering, Journal of Dairy Science,IEEE Access等著名國際期刊審稿人及歐洲食品科技聯盟(EFFoST)和美國食品工程協會(SFE)等知名國際組織會員。
研究方向
主要從事不定形態食品材料吸濕、晶化、弛豫、潮解等物化特性、流變特性和分子流動性等方面的研究及其在食品工程、藥物研發等相關領域的套用。
- 小分子糖玻璃化轉變及晶化競爭機制的研究
- 分子流動精確控制在食品結構設計中的套用
- 新型營養素靶向釋放液晶運載體構建
- 蛋白質/寡糖複合體高溫快速凝膠熱固效應形成機制研究
學術成果
至今已在各類中英文期刊上發表論文10餘篇，在大型國際會議上發表會議論文和作主題報告10餘次並獲獎。2017年4月，被歐洲食品科技聯盟(EFFoST)推選為優秀博士生並受邀在第11屆歐洲食品科技博士論壇上做專題報告。
1. 主持國家自然科學基金青年基金項目“小分子糖Tg附近分子流動形成機制及與玻璃化含糖食品穩定性關係的研究”（31801488，2019.01-2021.12，23萬元）
2. 主持國家留學基金委建設高水平大學項目“Crystallization and Fluidness on FoodSolids”（201306780016,2013.09-2017.09, 5.76萬歐元）
3. 主持廣東省自然科學基金—博士啟動項目“高結構強度類胡蘿蔔素多相兼容複合載體的構建及生物利用度研究”（2018A030310498,2018.05-2020.05, 10萬元）
4. 主持深圳市孔雀計畫科研啟動項目“小分子糖Tg附近分子流動形成機制及與玻璃化含糖食品穩定性關係的研究“基於分子流動精確控制的高糖玻璃體系穩定性研究”（2019.01-2021.12，270萬元）
5. 參與愛爾蘭農業、海洋與漁業部項目“Formulation and Design for Food Structure andStability”（11-F-001，2012.01-2016.12，19.6萬歐元）
6. 參與國家自然科學基金青年基金項目“基於微納流控液滴技術高通量激活QS調控IIa類乳酸菌細菌素EnterocinY31合成的研究”（31701621，2018.01-2020.12，23萬元）
7.參與廣東省食品衛生應急技術研究專項“民用應急食品的開發”（[2010]773，2010.01-2013.12）
發表論文/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.
范方輝, 陳翠桃, 卓鵬 , 張永慧, 唐書澤, 陳靜, (2013) “基於小鼠飢餓模型篩選應急食品基礎配方”，食品科技, 38(7):47- 52.
范方輝,唐書澤, (2013) “基於計算機視覺和人工神經網路預測擠壓食品的質構特徵”, 食品工業科技, 34(21): 127-132.
唐姝姝, 唐書澤, 李紅愛, 范方輝,吳希陽, 陳振強, (2013) “亞甲基藍對腸出血性大腸桿菌 O157 的光動力殺菌技術研究”, 食品工業科技, 33(23): 136-139.
劉以娟, 范方輝,王芳兵, 唐書澤, (2012) “葡萄籽提取物體外抗氧化活性的研究”, 食品工業科技, 33(18): 143-146.
黃明泉, 劉廷竹 , 范方輝,孫寶國, 田紅玉 , 張玉玉 , (2015) “ 食品中氯丙醇酯的研究進展”, 食品安全質量檢測學報, 12: 3962-3970.
會議論文/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.
會議報告/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
