姓名：任菲

性别：男

学历：博士

职称：副教授

工作单位：天津科技大学

教育情况：

2017.09-2020.06        天津科技大学            博士

2014.09-2017.06        齐鲁工业大学            硕士

2010.09-2014.06        齐鲁工业大学            学士

工作经历：

2022.07 – 至今    天津科技大学省部共建食品营养与安全国家重点实验室  副教授（内聘）  

2020.07 - 2022.06              天津科技大学生物工程学院              博士后研究员

所受奖项：

优秀博士学位论文（2021）

天津科技大学“十佳学术之星”称号（2020）

康师傅企业奖学金（2019）

主要研究方向：

淀粉改性技术及应用

代表性著作：

Ren, F., Wang, J., Xie, F., Zan, K., Wang, S., & Wang, S. (2020). Applications of ionic liquids in starch chemistry: A review. Green Chemistry, 22, 2162-2183. (封面论文)

Ren, F., Wang, J., Yu, J., Zhong, C., Xie, F., & Wang, S. (2022). Green synthesis of acetylated maize starch in different imidazolium carboxylate and choline carboxylate ionic liquids. Carbohydrate Polymers, 288, 119353.

Ren, F., Wang, J., Yu, J., Xiang, F., Wang, S., Wang, S., & Copeland, L. (2019). Dissolution of maize starch in aqueous ionic liquids: the role of alkyl chain length of cation and water: ionic liquid ratio. ACS Sustainable Chemistry & Engineering, 7, 6898-6905.

Ren, F., Xie, F., Luan, H., Wang, S., & Wang, S. (2020). Phase transition of maize starch in aqueous ionic liquids: Effects of water: ionic liquid ratio and cation alkyl chain length. Industrial Crops and Products, 144, 112043.

Ren, F., & Wang, S. (2019). Effect of modified tapioca starches on the gelling properties of whey protein isolate. Food Hydrocolloids, 93, 87-91.

Wang, J.,1 Ren, F.,1 Huang, H., Wang, Y., Copeland, L., Wang, S., & Wang, S. (2019). Effect of CaCl2 pre-treatment on the succinylation of potato starch. Food chemistry, 288, 291-296.

英文专著：

Wang S J, Ren F. Starch Structure, Functionality and Application in Foods (Springer Nature).

Wang S J, Ren F, Wang J. Starch, Treatment, and Modification (John Wiley & Sons).

Wang S J, Ren F, Chao C, Liu X. Chemical Changes during Processing and Storage of Foods (Elsevier).