合作导师:万芝力
电子邮箱:siwenluo@scut.edu.cn
通讯地址:广州市天河区五山路381号华南理工大学麟鸿楼

罗思文,曼尼托巴大学食品科学专业博士,主要从事植物蛋白加工及食品微观结构与功能特性研究。以第一作者在Trends in Food Science & Technology(IF=15.1)、Food Research International(IF=7.0)等国际权威期刊发表多篇高水平论文,总影响因子超过30。参与加拿大NSERC、CFI等国际科研项目,擅长双螺杆挤压工艺、高速热成像、X射线断层扫描等先进技术,具备扎实的食品物性分析与工艺优化能力。曾获Cereals & Grains国际产品研发竞赛第二名,多次在国际学术会议进行口头报告与海报展示。
(1)Luo, S., Koksel, F., 2025. Real-time thermal imaging of expansion dynamics during extrusion of protein-fortified snacks: Effects of nitrogen gas and protein concentration. Food Research International.
(2)Luo, S., Paliwal, J., Koksel, F., 2024. Nitrogen Gas-Assisted Extrusion for Improving the Physical Quality of Pea Protein-Enriched Corn Puffs with a Wide Range of Protein Contents. Foods.
(3)Luo, S., Koksel, F., 2023. Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture. Trends in Food Science & Technology.
(4)Luo, S., Koksel, F., 2020. Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking. Journal of Food Science.
(5)Luo, S., Chan, E., Masatcioglu, M.T., Erkinbaev, C., Paliwal, J., Koksel, F., 2020. Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks. Food and Bioproducts Processing.
(1)2024 加拿大NSERC CAPTURE 年度会议学生演讲第一名
(2)2023 加拿大曼尼托巴大学学术会议Travel Award
(3)2023 美国Cereals & Grains 国际产品研发竞赛第二名
(4)2023加拿大曼尼托巴大学James W. Barlow 研究生奖学金
(5)2018-2019加拿大曼尼托巴大学国际研究生入学奖学金
(6)2018加拿大曼尼托巴大学国际本科生入学奖学金
(7)2016华中农业大学宋庆龄恒天然奖学金