江应芬，特聘副教授，硕士生导师，广东工业大学“青年百人计划”引进高层次人才，目前于轻工化工学院香飘三创食品与健康团队（负责人：吴克刚 教授）。主要研究领域包括：（1）谷物精深加工；（2）功能性食品，如低GI主食开发；（3）AI+食品；（4）有害痕量物检测。相关研究已在Food Chemistry，LWT-Food Science and Technology，Trends in Food Science & Technology，Talanta等国际著名期刊上发表。

教育及工作经历：

2025.09至今：广东工业大学 轻工化工学院

2024.04-2025.09：新加坡理工大学 食品、化学与生物技术部 研究员

2019.08-2023.12：新加坡国立大学 食品科学与技术 博士（导师：Zhou Weibiao 院士）

2016.09-2019.06：华南理工大学 食品科学与工程 硕士（导师：孙大文 院士）

2012.09-2016.07：华南理工大学 食品科学与工程 学士

代表性论文：

(1) Jiang, Yingfen, Jianuo Li, Ziqi Qi, Xiaojuan Xu, Jing Gao, Christiani Jeyakumar Henry, and Weibiao Zhou. "Role of superfine grinding in whole-purple-wheat flour. Part II: Impacts of size reduction on dough properties, bread quality and in vitro starch digestion." Food Chemistry 461 (2024): 140862.

(2) Jiang, Yingfen, Yihao Xie, Xiaojuan Xu, Zhiqian Li, Christiani Jeyakumar Henry, and Weibiao Zhou. "Towards sustainable upcycling of side streams of purple bread wheat using dry fractionation: Enhancing bioactive compounds and reducing harmful elements." Food Chemistry 458 (2024): 139838.

(3) Jiang, Yingfen, Ziqi Qi, Jianuo Li, Jing Gao, Yihao Xie, Christiani Jeyakumar Henry, and Weibiao Zhou. "Role of superfine grinding in purple-whole-wheat flour. Part Ⅰ: Impacts of size reduction on anthocyanin profile, physicochemical and antioxidant properties." LWT 197 (2024): 115940.

(4) Jiang, Yingfen, Noor Irsyad Bin Noor Azlee, Wing Shan Ko, Kaiqi Chen, Bee Gim Lim, and Arif Z. Nelson. "Plant-based protein extrusion optimization: Comparison between machine learning and conventional experimental design." Current Research in Food Science (2025): 101157.

(5) Jiang, Yingfen, Da-Wen Sun, Hongbin Pu, and Qingyi Wei. "Surface enhanced Raman spectroscopy (SERS): A novel reliable technique for rapid detection of common harmful chemical residues." Trends in Food Science & Technology 75 (2018): 10-22.

联系方式：yingfen.jiang@gdut.edu.cn

通讯地址：广东工业大学大学城校区工学4号楼