个人简介

裴剑飞，博士，博士生导师，高聘副教授，食品公司食品科学与工程系副主任，海南自由贸易港E类高层次人才，海南农垦热作产业集团技术中心高级专家，定安县科技特派员。在热带农产品加工领域发表论文50余篇，其中以第一/通讯作者发表SCI论文13篇。担任Carbohydrate Polymers，Food Hydrocolloids，Food Chemistry等期刊的审稿人。

教育背景

2017.9～2021.6，西北农林科技大学，食品科学专业，工学博士

2014.9～2016.6，西北农林科技大学，食品工程专业，工学硕士

2010.9～2014.6，西北农林科技大学，食品科学与工程专业，工学学士

工作经历

2016.7-2017.7，河南省洛阳市粮油质量监督检测站，副站长

2021.11～至今，美狮贵宾会，专任教师

2022.3~2022.9，海南省农业农村厅农产品质量安全监管处， 借调

科研项目

1，海南省重点研发项目（ZDYF2024XDNY199），主持

2，海口市重点科技计划项目（2024-050），主持

3，海南省高层次人才项目（223RC402），主持

4，美狮贵宾会高层次人才科研启动项目（RZ2200001166），主持

5，横向项目 (RH2300000311)，主持

文章著作

(1) Huilong Sang, Rui Zhang, Ruiyang Gao, Si Zhang, Hang Liu, Jianfei Pei*, Jiamei Wang*, Shanshan Gao*. Comparison of annealing and heat-moisture modification on effects of Tartary buckwheat starch under plasma-activated water condition. Food Chemistry. 2025, 481, 144014

(2) Si Zhang, Rui Zhang, Yijing Hu, Haiming Chen, Wenxue Chen, Ming Zhang, Hang Liu, Shuang Liu, Jianfei Pei*, Shanshan Gao*. Structural and physicochemical properties of pea starch dual-treated with dry heating and galactomannans. International Journal of Biological Macromolecules. 2025, 294, 139374

(3) Qianqian Zhu, Wenxue Chen, Weijun Chen, Ming Zhang, Qiuping Zhong, Jianfei Pei*, Haiming Chen*. Role of interfacial flexibility in emulsifying ability of coconut protein isolate remodeled by pulsed light coupled with weak alkali cycling treatment. Food Hydrocolloids, 2024, 147, 109373.

(4) Qianqian Zhu, Wenxue Chen, Lechuan Wang, Weijun Chen, Ming Zhang, Qiuping Zhong, Jianfei Pei*, Haiming Chen*. Development of high internal phase emulsions using coconut protein isolates modified by pulsed light: Relationship of interfacial behavior and emulsifying stability. Food Hydrocolloids, 2024, 148, 109495.

(5) Qianqian Zhu, Haiming Chen, Weijun Chen, Ming Zhang, Qiuping Zhong, Zixin Chen, Jianfei Pei*, Wenxue Chen*. Effects of glycation method on the emulsifying performance and interfacial behavior of coconut globulins-fucoidan complexes. Food Chemistry, 2024, 430, 137033.

(6) Rui Zhang, Jiahe Yu, Si Zhang, Yijing Hu, Hang Liu, Shuang Liu, Yalong Wu, Shanshan Gao*, Jianfei Pei*. Effects of repeated and continuous dry heat treatments on the physicochemical, structural, and in vitro digestion properties of chickpea starch. International Journal of Biological Macromolecules. 2024, 271, 132485.

(7) Rui Zhang, Huilong Sang, Ruiyang Gao, Hang Liu, Shuang Liu, Chunjian Wu, Haiming Chen, Jianfei Pei*, Shanshan Gao*. Supramolecular structure and in vitro digestive properties of plasma-treated corn starches varying in amylose content. International Journal of Biological Macromolecules. 2024, 282, 136758

(8) Shanshan Gao, Shuang Liu, Rui Zhang, Si Zhang, Jianfei Pei*, Hang, Liu*. The multi-scale structures and in vitro digestibility of starches with different crystalline types induced by dielectric barrier discharge plasma. International Journal of Biological Macromolecules, 2024, 263, 130281.

(9) Bowen Yang, Haiming Chen, Weijun Chen, Wenxue Chen, Qiuping Zhong, Ming Zhang, Jianfei Pei*. Edible quality analysis of different areca nuts: Compositions, texture characteristics and flavor release behaviors. Foods, 2023, 12(9), 1749.

(10) Shanshan Gao, Haiyan Zhang, Jianfei Pei *, Hang Liu*, Mei Lv, Jiayi Chen, Min Wang*. High-voltage and short-time dielectric barrier discharge plasma treatment affects structural and digestive properties of Tartary buckwheat starch, International Journal of Biological Macromolecules. 2022, 213, 268-278.

(11) Jianfei Pei, Shanshan Gao, Sarper Sarp, Haihua Wang, Xiaonan Chen, Jin Yu, Tianli Yue, Wirote Youravong, Zhenyu Li*. Emerging forward osmosis and membrane distillation for liquid food concentration: A review. Comprehensive Reviews in Food Science and Food Safety. 2021, 20, 1910-1936.

(12) Jianfei Pei, Wenjing Wang, Yifan Wang, Haihua Wang, Szilárd S. Bucs, Johannes S. Vrouwenvelder, Zhenyu Li*. Fate of polyphenols in forward osmosis, Journal of Membrane Science. 2021, 621, 118993.

(13) Jianfei Pei, Shiyu Pei, Wenjing Wang, Sihang Li, Wirote Youravong, Zhenyu Li*. Athermal forward osmosis process for the concentration of liquid egg white: Process performance and improved physicochemical property of protein, Food Chemistry. 2020, 312, 126032.

承担教学

《食品工程原理》

《生产实习-咖啡烘焙》

公司产品

目前在读硕士研究生3人，欢迎对热带农产品精深加工感兴趣的同学报考我的研究生。