裴斐，博士，教授，硕士生导师
研究方向：农产品贮藏与加工、食品质量与安全等。
电子邮箱：feipei87@163.com
一、教育经历
2009-2014年，南京农业大学，食品科学专业，博士学位；
2005-2009年，中国农业大学，食品质量与安全专业，学士学位。
二、工作经历
2023年-至今，南京财经大学，beat365，教授；
2017-2023年，南京财经大学，beat365，副教授；
2014-2017年，南京财经大学，beat365，讲师。
三、教学工作
主讲《学科导论》《食品营养学》《功能食品》等本科课程和《食品安全专题》研究生课程，主持江苏省研究生教育教学改革课题重大课题1项，校级教改课题4项，江苏省优秀硕士学位论文指导教师，获南京财经大学教师教学公开赛二等奖。
四、研究领域及方向
重点开展食用菌、谷物等农产品的高值化储运、加工技术及其过程精准控制技术研究。主持国家自然科学基金（面上/青年）、十三五/十四五国家重点研发计划子课题、江苏省自然科学基金（面上/青年）等多项国家、省部级项目，入选江苏省“青蓝工程”优秀青年骨干教师、江苏省“六大人才高峰”高层次人才、江苏省“双创计划”科技副总等。以第一或通讯作者发表论文40余篇，获江苏省科学技术奖一等奖2项、教育部科技进步二等奖2项，入选“全球食品科学与技术高产作者”、“全球前2%顶尖科学家”等学术榜单。
五、近两年代表性论文（第一/通讯作者）
[1] Effects of ferulic acid on the polymerization behavior of gluten protein and its components [J]. Food Hydrocolloids, 2024, 147, 109388.
[2] CA-g-CS/PLA film packaging improved storage stability through the MAPK signaling pathway of postharvest Agaricus bisporus [J]. Postharvest Biology and Technology, 2024, 209, 112688.
[3] Prediction of moisture content of Agaricus bisporus slices as affected by vacuum freeze drying using hyperspectral imaging [J]. Food Control, 2024, 159, 110290.
[4] Effect of cooked rice with added fructo-oligosaccharide on faecal microorganisms investigated by in vitro digestion and fermentation [J]. Food Science and Human Wellness, 2023, 12(2): 662-668.
[5] Transcriptome analysis reveals the mechanism of caffeic acid-grafted-chitosan/polylactic acid film packaging to delay quality deterioration in postharvest Agaricus bisporus [J]. Scientia Horticulturae, 2023, 309, 111647.
[6] The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system–A review [J]. Food Hydrocolloids, 2023, 135, 108212.
[7] Effects of co-fermentation on the release of ferulic acid and the rheological properties of whole wheat dough [J]. Journal of Cereal Science, 2023, 111, 103669.
[8] Caffeic acid-grafted chitosan/polylactic acid packaging affects bacterial infestation and volatile flavor of postharvest Agaricus bisporus [J]. Journal of Food Composition and Analysis, 2023, 122, 105504.
[9] The characteristics of the film assembled by caffeic acid-grafted-chitosan/polylactic acid and its effect on the postharvest quality of Agaricus bisporus [J]. Food Package and Shelf Life, 2022, 32, 100828.
[10] Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough [J]. Food Chemistry, 2022, 369, 130877.
[11] Caffeic acid-grafted-chitosan/polylactic acid film packaging enhances the postharvest quality of Agaricus bisporus by regulating membrane lipid metabolism [J]. Food Research International, 2022, 158, 111557.
[12]Rapid and simultaneous extraction of phthalates, polychlorinated biphenyls and polycyclic aromatic hydrocarbons from edible oil for GC-MS determination [J]. Journal of Food Composition and Analysis, 2022, 114, 104827.（共同通讯）
[13] Effect of Auricularia auricula polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough [J]. Journal of Food Processing and Preservation, 2022, 46(11), e17068.
（更新于2024年1月）
