个人简介：

卜晓彤，女，1996年生，博士；2026年毕业于江南大学，获工学博士学位，同年进入西南林业大学生物与食品工程学院从事教学科研工作；主要从事植物蛋白结构修饰和功能改造、食品胶体结构设计及功能特性评价。申请发明专利2项，在“Trends in Food Science & Technology”、“Food Hydrocolloids”、“Food Chemistry”等期刊发表学术论文。

代表性论文：

Bu, X., Guan, M., Dai, L., Ji, N., Qin, Y., Xu, X., Xiong, L., Shi, R., & Sun, Q. (2023). Fabrication of starch-based emulsion gel beads by an inverse gelation technique for loading proanthocyanidin and curcumin. Food Hydrocolloids, 137. (一区TOP IF=12.4).

Bu, X., Ji, N., Dai, L., Dong, X., Chen, M., Xiong, L., & Sun, Q. (2021). Self-assembled micelles based on amphiphilic biopolymers for delivery of functional ingredients. Trends in Food Science & Technology, 114, 386-398. (一区TOP IF=15.4).

Bu, X., Wang, Z., He, Z., Zeng, M., Chen, Q., & Chen, J. (2025). A comparative study of the reinforcing effect of nanocellulose with varying length-to-diameter ratios on soy protein isolate films prepared by high-moisture extrusion. Food Chemistry, 495, 146231. (一区TOP IF=9.8).

Bu, X., Wang, Z., Chu, X., He, Z., Zeng, M., Chen, Q., & Chen, J. (2025). A high moisture extrusion technique for improved properties in soy protein isolate films: Impact of branch structure of polysaccharides. International Journal of Biological Macromolecules, 318, 144892. (二区TOP IF=8.5).

Bu, X., Wang, X., Dai, L., Ji, N., Xiong, L., & Sun, Q. (2020). The combination of starch nanoparticles and Tween 80 results in enhanced emulsion stability. International Journal of Biological Macromolecules, 163, 2048-2059. (二区TOP IF=8.5).

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