毕崇浩，博士，副教授，硕士生导师。2015年7月毕业于中国农业大学工学院并获得工学博士学位。同年9月进入北京工商大学材料与机械工程学院担任教职。2013年－2014年于美国明尼苏达大学双城校区交流访问。
电子邮箱：bichonghao@btbu.edu.cn
研究方向：
乳液及凝胶材料的制备和流体力学表征相关研究，共混体系的流变学和相行为相关研究，生物基材料的动态力学和分形分析。
承担的教学工作
研究生专业课，食品装备与过程控制，主讲
研究生专业课，Food Equipment and Process Control（留学生），主讲
本科生专业课，食品工艺与设备，主讲
本科生专业课，食品加工机械，主讲
近5年承担主要项目：
北京市自然科学基金，蛋白-多糖共混体系凝胶微观分形模型的建立和分析，主持；
北京市委组织部优秀人才青年骨干项目，蛋白-多糖共混体系凝胶流变分形模型的优化和分形分析，主持；
北京市教委科技项目，基于傅立叶转换流变技术的食品酸诱导蛋白凝胶体系流变-分型模型的优化，主持；
国家科技计划项目申报中心重点研发计划，中央厨房菜肴包装与加工剩余物处理技术与装备研发，参与；
国家自然科学基金项目，蛋白－多糖混合体系流变特性与显微结构的分形研究，参与；
美国明尼苏达州政府项目，Scum from waste water convert into Biodiesel，参与。
论文与专著
1．论文
在国内外重要期刊上发表学术论文20余篇，其中作为第一作者或通讯作者被SCI收录10余篇，累计影响因子超过44。
[1] Bi, C. H., Zhang, M., Sun, D. Y., Hua, Z., Zhu, Y. D., & Liu, Y. D. , et al. (2019). A novel critical point for isotropic gel in rheological-fractal model. Journal of Food Engineering, 244, 40-46. (IF=4.051)
[2]Chong-hao Bi, Ying-dan Zhu, Lu-tong Li, Yu-lai Zhang, Zhe Huaet al. (2018) Rheological Properties and Microstructure of Soy Protein Isolate /κ-Carrageenan Gels under High-Speed Shear Treatment, Journal of Food Engineering (IF=4.051)
[3]Bi, C. H.,Gao, F., Zhu, Y. D., Ji, F., Zhang, Y. L., Li, D., et al. Effects of xanthan gum on the rheological properties of soyprotein dispersion. (2018) International Journal of Agricultural & Biological Engineering, 11(2): 208–213. (IF=1.349)
[4]Bi, C. H., Li, L. T., Zhu, Y. D., Liu, Y. D., Wu, M., & Li, G., et al. (2018). Effect of high-speed shear on the non-linear rheological properties ofSPI/κ-carrageenan hybrid dispersion and fractal analysis. Journal of Food Engineering. 218, 80-87. (IF=4.051)
[5]Bi, C. H., Zhang, Y., Wu, M., Ni, Z., Li, G., & Liu, Y., et al. (2017). Effect of salt ions on rheological properties of SPI-GG hybrid system.International Journal of Agricultural & Biological Engineering,10(5), 234-241. (IF=1.349)
[6]Bi, C. H.,Wang, L., Li, D., Huang, Z., Adhikari, B., & Chen, X. D. (2017). Non-linear rheological properties of soy protein isolate dispersions and acid-induced gels. International Journal of Food Engineering, 13(5). (IF=2.383)
[7]Bi, C. H., Li, D., Wang, L. J., & Adhikari, B. (2017). Effect of LBG on the gel properties of acid-induced SPI gels. LWT - Food Science and Technology, 75, 1-8. (IF=4.000)
[8]Bi, C. H., Min, M., Nie, Y., Xie, Q. L., Lu, Q., & Deng, X. Y., et al. (2015). Process development for scum to biodiesel conversion. Bioresource Technology, 185, 185-193. (IF=6.669)
[9]Bi, C., Li, D., Wang, L., Gao, F., & Adhikari, B. (2014). Effect of high shear homogenization on rheology, microstructure and fractal dimension of acid-induced SPI gels. Journal of Food Engineering, 126(1), 48-55. (IF=4.051)
[10]Bi, C. H., Li, D., Wang, L. J., Wang, Y., & Adhikari, B. (2013). Characterization of non-linear rheological behavior of SPI-FG dispersions using LAOS tests and ft rheology. Carbohydrate Polymers, 92(2), 1151-1158. (IF=6.044)
[11]Bi, C. H., Li, D., Wang, L. J., & Adhikari, B. (2013). Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength. Carbohydrate Polymers, 92(1), 98. (IF=6.044)
[12] Chang, Y.,Bi, C.,Wang, L., Li, D., Adhikari, B., & Chen, X. D. (2016). Effect of trypsin on antioxidant activity and gel-rheology of flaxseed protein. International Journal of Food Engineering, 13(3). (IF=2.383)
[13]Gao, F., Li, D.,Bi, C. H., Mao, Z. H., & Adhikari, B. (2014). Preparation and characterization of starch crosslinked with sodium trimetaphosphate and hydrolyzed by enzymes.Carbohydrate Polymers,103(1), 310-318. (IF=6.044)
[14]Sun, Y., Zhu, L., Ma, T., Tong, Q.,Bi, C., & Li, D. (2017). A novel sterilized method for escherichia coli infected eggs: atmospheric arc discharge technology.Nanoscience & Nanotechnology Letters,9(12), 1981-1986.(IF=2.917)
[15] Wu M, Sun Y,Bi C H,Ji F, Li B R, Xing J J. Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite. International Journal of Agricultural & Biological Engineering, 2018; 11(4): 230–237. (IF=1.349)
[16] Fei Gao, Dong Li, Chong-hao Bi, Zhi-huai Mao, Benu Adhikari. (2013) Application of Various Drying Methods to Produce Enzymatically Hydrolyzed Porous Starch Granules. Drying Technology.
[17] Fei Gao, Dong Li, Chong-hao Bi, Zhi-huai Mao, Benu Adhikari. (2013) The Adsorption and Release Characteristics of CPFX in Porous Starch Produced Through Different Drying Methods. Drying Technology.
[18] Chang, Y., Li, D., Wang, L., Bi, C., & Adhikari, B. (2014). Effect of gums on the rheological characteristics and microstructure of acid-induced spi-gum mixed gels. Carbohydrate Polymers, 108(12), 183-191.
2.著作
独著《大豆功能性组分的分离和加工技术》天津科学技术出版社，全书20万字。