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Bimal Chitrakar (毕马尔)


姓名：Bimal Chitrakar (毕马尔)

职务职称：博士，副教授,硕士生导师

性别：男

所在部门：食品科技学院

通讯地址：河北省保定市乐凯南大街2596号

邮政编码：071001

联系电话：+8613023377113

电子邮箱：bimal@hebau.edu.cn; bimalchitrakar@gmail.com

一、主要学术及社会兼职：

    • 担任Food Bioengineering杂志学术编辑

    • 在国际化标准9000中食品的质量管理与监控、研究与开发、安全与健康、危害分析等有丰富的知识和经验

二、学习工作经历

  • 1995/09-1999/12 本科（食品科学与工程）特里布文大学、尼泊尔

  • 2003/09-2006/06 硕士（食品科学） 江南大学、中国

  • 2017/09-2021/06 博士（食品科学） 江南大学、中国

三、主要研究方向

农产品加工及高值化利用，超声波和微波技术、3D打印食品技术

四、奖励/荣誉

江苏省奖：江苏省优秀学生奖2019

江南大学奖：校长奖学金一等奖(2018, 2019);科研之星一等奖(2020)

五、工作经历

  • 食品科学教师（在尼泊尔）-5年

  • 食品公司质管部主管（在尼泊尔）–4年

  • 食品公司产品研发经理（在尼泊尔）–1年

  • 草药公司营运经理（在尼泊尔）–1年

六、第一作者发表文章

  1. Bimal Chitrakar, Yakun Hou, Sakamon Devahastin, Min Zhang, and Yaxin Sang (2023). Protocols for extraction and purification of rutin from leafy by-products of asparagus (Asparagus officinalis) and characterization of the purified product.Food Chemistry, 418, 136014. (SCI一区TOP, IF=9.321)

  2. Bimal Chitrakar, Min Zhang, Sakamon Devahastin, Benu Adhikari, and Xiaohu Zhang (2022). Valorization of asparagus leafy by-products by ionic-liquid extraction and characterization of bioactive compounds in the extracts.Food Bioscience, 46, 101600. (SCI二区, IF=5.318)

  3. Bimal Chitrakar, Min Zhang, Xiaohu Zhang, and Bhesh Bhandari (2022). Valorization of asparagus-leaf by-product through nutritionally enriched chips to evaluate the effect of powder particle size on functional properties and rutin contents,Drying Technology, 41(1),34-45. (SCI三区, IF=3.55)

  4. Bimal Chitrakar, Min Zhang and Bhesh Bhandari (2021). Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic.Food Control, 125, 108010.(SCI一区TOP, IF=6.49)

  5. Bimal Chitrakar, Min Zhang and Xiaohu Zhang (2020). The determination of drying end-point for asparagus by-products with the use of LF-NMR spectra.Drying Technology, 39(9), 1158-1164. (SCI三区, IF=3.55)

  6. Bimal Chitrakar, Min Zhang, Xiaohu Zhang and Sakamon Devahastin (2020). Bioactive dietary Fiber powder from asparagus leaf by-product: Effect of low-temperature ball milling on physico-chemical, functional and microstructural characteristics.Powder Technology, 366,275282. (SCI二区TOP, IF=5.64)

  7. Bimal Chitrakar, Min Zhang and Benu Adhikari (2019). Asparagus (Asparagus officinalis): Processing effect on nutritional and phytochemical composition of spear and hard-stem byproduct.Trends in Food science and Technology, 93, 0111. (SCI一区TOP, IF=16.002)

  8. Bimal Chitrakar, Min Zhang and Bhesh Bhandari (2019). Novel intelligent detection of safer water activity by LF-NMR for selected fruits and vegetables.Food and Bioprocess Technology, 12, 10931101. (SCI二区, IF=5.27)

  9. Bimal Chitrakar, Min Zhang and Bhesh Bhandari (2019). Edible flowers with the common name “Marigold”: Their therapeutic values and processing.Trends in Food science and Technology, 89, 7687. (SCI一区TOP, IF=16.002)

  10. Bimal Chitrakar, Min Zhang and Dongcui Fan (2019). The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam (Dioscorea polystachya).Journal of Food Processing and Preservation.43(9), e14073. (SCI四区, IF=2.609)

  11. Bimal Chitrakar, Min Zhang and Benu Adhikari (2018). Dehydrated Foods: Are they microbiologically safe?Critical Reviews in Food Science and Nutrition, 59(17), 27342745. (SCI一区TOP, IF=12.26)

  12. Bimal Chitrakarand Guonong Zhang (2006). Olestra: A Solution to Food Fat?Food Reviews International. 22(3), 245258. (SCI二区, IF=6.043)

七、共同作者发表文章

  1. Xue Han, Qian Zhou, Zhe Gao, Guanying Bianca Xu, Hong Chen,Bimal Chitrakar, Yasai Sun, Wen Zhao, Xuan Lin, Kaixuan Zhou, and Zhisheng Zhang (2023). Characterization of procyanidin extracts from hawthorn (Crataegus pinnatifida) in human colorectal adenocarcinoma cell line Caco-2, simulated digestion, and fermentation identified unique and novel prebiotic propertiesFood Research International, 165,112393.

  2. Yu Wang, Dongyao Li,Bimal Chitrakar, Xin Zhang, Na Zhang, Chang Liu, Yaxuan Li, Miaoshu Wang, Hongtao Tian, and Chen Li (2023). Copper inhibits postacidification of yogurt and affects its flavor: A study based on the Cop operon.Journal of Dairy Science, 106, 22369.

  3. Guanmian Wei,Bimal Chitrakar, Jiangna Wu, and Yaxin Sang (2023). Exploration of microbial profile of traditional starters and its influence on aroma profile and quality of Chinese steamed bread.Journal of the Science of Food Agriculture, 103, 2522–2531.

  4. Shuo Geng, Tuo Zhang, Jie Gao, Xiyu Li,Bimal Chitrakar, Kemin Mao, and Yaxin Sang (2023). In vitro screening of synbiotics composed ofLactobacillus paracaseiVL8 and various prebiotics and mechanism to inhibits the growth ofSalmonella typhimurium.LWT - Food Science and Technology, DOI:https://doi.org/10.1016/j.lwt.2023.114666.

  5. Guanmian Wei,Bimal Chitrakar, Joe M Regenstein, Yaxin Sang, and Peng Zhou (2023). Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review.Food Research International, 163,112183.

  6. Zijuan Wang, Qinghong Hao, Xiaowen An,Bimal Chitrakar, Jiamin Li, Zhihui Zhao, Changwei Ao, and Jinxu Sun (2023). Optimization of mopan persimmon wine fermentation with pectinase and analysis of its mechanism of action.Foods, 12, 1246.

  7. Xiaoyu Liu, Fangkun Zhao,Bimal Chitrakar, Guanmian Wei, Xianghong Wang, and Yaxin Sang (2023). Three recombinant peroxidases as a degradation agent of aflatoxin M1 applied in milk and beer.Food Research International, 166,112352.

  8. Jingwen Zhang,Bimal Chitrakar, Yuchuan Wang, Benu Adhikari, Baoguo Xu, Xianli Gao, Cunshan Zhou, Tiantian Xu, and Bo Wang (2023). Application of high-voltage electrospray system for non-thermal microbial inactivation of raw bovine milk.Journal of Food Engineering, 342, 111372.

  9. Yaolei Zhu, Wei Di, Mengyuan Song,Bimal Chitrakar, and Zhenbin Liu (2023). Correlating 3D printing performance with sol-gel transition based on thermo-responsive k-carrageenan affected by fructose.Journal of Food Engineering,340, 111316.

  10. Liqing Qiu, Min Zhang, Bhesh Bhandari,Bimal Chitrakar, and Lu Chang (2023). Investigation of 3D printing of apple and edible rose blends as a dysphagia food.Food Hydrocolloids, 135, 108184.

  11. Baoguo Xu, Min Feng,Bimal Chitrakar, Jianan Cheng, Benxi Wei, Bo Wang, Cunshan Zhou, and Haile Ma (2023). Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation.Innovative Food Science and Emerging Technologies, DOI:https://doi.org/10.1016/ j.ifset.2023.103295.

  12. Zhenbin Liu, Xi Chen, Quanyu Dai, Dan Xu, Liangbin Hu, Hongbo Li, Subrota Hati,Bimal Chitrakar, Lishan Yao, and Haizhen Mo (2023). Pea protein-xanthan gum interaction driving the development of 3D printed dysphagia diet.Food Hydrocolloids, DOI: https://doi.org/10.1016/j.foodhyd.2023.108497.

  13. Tiantian Xu, Weiqi Liu, Zhi Li, Bo Wang,Bimal Chitrakar, Wenguang Xiong, Yahong Liu, and Zhenling Zeng (2023). Photothermal and selective microbial inactivation behaviors of gluconamide-coated IR780 nanoparticles.Colloids and Surfaces B: Biointerfaces 222, 113126.

  14. Zinuo An, Zhenbin Liu, Haizhen Mo, Liangbin Hu, Hongbo Li, Dan Xu, andBimal Chitrakar(2023). Preparation of Pickering emulsion gel stabilized by tea residue protein/ xanthan gum particles and its application in 3D printing.Journal of Food Engineering, 343, 111378.

  15. Yunxia Liang,Bimal Chitrakar, Zhenbin Liu, Xujia Ming, Dan Xu, Haizhen Mo, Chunyang Shi, Xiaolin Zhu, Liangbin Hu, and Hongbo Li (2023). Preparation and characterization of 3D-printed antibacterial hydrogel with benzyl isothiocyanate.International Journal of Bioprinting, 9(2), 671.

  16. Zhenbin Liu, Xuebing Xing, Haizhen Mo, Dan Xu, Liangbin Hu, Hongbo Li, andBimal Chitrakar(2023). 3D printed dysphagia diet designed fromHypsizygus marmoreusby-products with various polysaccharides.Journal of Food Engineering, 343,111395.

  17. Xuebing Xing,Bimal Chitrakar, Subrota Hati, Suya Xie, Hongbo Li, Changtian Li, Zhenbin Liu, and Haizhen Mo (2022). Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation.Food Hydrocolloids, 123,107173.

  18. Bo Liu, Bo Wang, Yuchuan Wang,Bimal Chitrakarand Min Zhang (2021): Effect of ultrasound pretreatment on physical, bioactive, and antioxidant properties of carrot cubes after centrifugal dewatering.Drying Technology 39(9), 1219-1230.

  19. Wenchao Liu, Min Zhang, Arun S. Mujumdar,Bimal Chitrakar, Dongxing Yu (2021). Effects of chitosan coating on freeze-drying of blueberry enhanced by ultrasound pre-treatment in sodium bicarbonate medium.International Journal of Biological Macromolecules, 181, 631–643.

  20. Li, L., Gao, X., Liu, J.,Chitrakar, B., Wang, B., Wang, Y. (2021). Hawthorn pectin: Extraction, function and utilization.Current Research in Food Science, 4, 429-435.

  21. Jiayue Gao, Ya Su, Chennuo Zhu, Jianlin Li, Tiesong Zheng, and Bimal Chitrakar (2021). Reduction of oil uptake in deep-fried apple slices by the combined ultrasonic and ethanol pre-treatment.LWT - Food Science and Technology, 152,112274.

  22. Ya Su, Min Zhang,Bimal Chitrakar, and Weiming Zhang (2021).Reduction of oil uptake with osmotic dehydration and coating pre-treatment in microwave-assisted vacuum fried potato chips.Food Bioscience, 39,100825.

  23. Linlin Zhao, Min Zhang,Bimal Chitrakarand Benu Adhikari (2020). Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures.Critical Reviews in Food Science and Nutrition, 61(21),3489-3503.

  24. Liqing Qiu, Min Zhang,Bimal Chitrakarand Bhesh Bhandari (2020). Application of power ultrasound in freezing and thawing Processes: Effect on process efficiency and product quality.Ultrasonic Sonochemistry, 68, 105230.

  25. Ya Su, Min Zhang,Bimal Chitrakar, and Weiming Zhang (2020). Effects of low-frequency ultrasonic pre-treatment in water/oil medium simulated system on the improved processing efficiency and quality of microwave-assisted vacuum fried potato chips.Ultrasonic Sonochemistry, 63,104958.

  26. Linlin Li, Min Zhang,Bimal Chitrakar, and Henglu Jiang (2020). Effect of combined drying method on phytochemical components, antioxidant capacity and hygroscopicity of Huyou (Citrus changshanensis) Fruit.LWT - Food Science and Technology, 123, 109102.

  27. Xinyue Diao, Yanjun Huan, andBimal Chitrakar(2020). Extending the shelf life of ready-to-eat spiced chicken meat: Garlic aqueous extracts-carboxymethyl chitosan ultrasonicated coating solution.Food and Bioprocess Technology, 13, 786796.

  28. Xiaohuang Cao, Md. Nahidul Islam, Wanxiu Xu, Jianping Chen,Bimal Chitrakar, Xuejing Jia, Xiaofei Liu and Saiyi Zhong (2020). Energy consumption, colour, texture, antioxidants, Odours, and taste qualities of litchi fruit dried by intermittent ohmic heating.Foods, 9,425, 0114.

  29. Dongcui Fan,Bimal Chitrakar, Ronghua Ju and Min Zhang (2020). Effect of ultrasonic pretreatment on the properties of freeze-dried carrot slices by traditional and infrared freeze-drying technologies,Drying Technology 39(9), 1176-1183.

  30. Jingjing Xu, Bo Wang, Yuchuan Wang, Min Zhang, andBimal Chitrakar(2019). Effect ofapplied voltage on the aggregation and conformational changes in peroxidase under electrospray.Food and Bioprocess Technology, 13, 245255.

  31. Xiaohuang Cao, Md. Nahidul Islam,Bimal Chitrakar, Zhenhua Duan, Wanxiu Xu, and Saiyi Zhong (2019). Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage.Food Science and Nutrition, 8,973981.

  32. Linlin Zhao, Hanzhi Fan, Zhang Min,Bimal Chitrakar, Bhesh Bhandari, Bin Wang (2019). Edible flowers: Review of flower processing and extraction of bioactive compounds by novel technologies.Food Research International, 126, 0114.

  33. Liqing Qiu, Min Zhang, Ronghua Ju, Yuchuan Wang,Bimal ChitrakarandBin Wang (2019): Effect of different drying methods on the quality of restructured rose flower (Rosa rugosa) chips,Drying Technology, 38(12), 16321643.

  34. Xiaohuang Cao, Min Zhang,Bimal Chitrakar, Arun S. Mujumdar, Qifeng Zhong, Zhushan Wang and Liping Wang (2019). Radio frequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption.Journal of the Science of Food and Agriculture, 99, 44604467.

  35. Yanyan Lao, Min Zhang,Bimal Chitrakar, Bhesh Bhandari and Dongcui Fan (2019). Efficient Plant Foods Processing Based on Infrared Heating.Food Reviews International, 35(7),640663.

  36. Kun Li, Min Zhang, Arun S. Mujumdar andBimal Chitrakar(2019). Recent developments in physical field-based drying techniques for fruits and vegetables.Drying Technology, 37 (15),19541973.

地址:河北省保定市乐凯南大街2596号 河北农业大学西校区耕读楼（D座)   电话:0312-7528180 邮编:071001

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