赵文霏，女，汉族，工学博士，主要研究领域为食品营养与安全，食品工程等，硕士生导师。本科与硕士毕业于山西农业大学，博士毕业于东北农业大学。代表性成果如下：

1.代表性论文

[1] Wenfei Zhao, Yujie Chi and Yuan Chi. Saccharides alleviate the thermal instability behavior of liquid egg yolk: Influence on rheology property, emulsifying property and protein conformation. Food Hydrocolloids, 2023:143:108853.（Top一区，IF=10.7）

[2] Wenfei Zhao, Yujie Chi and Yuan Chi.Tracking transformation behavior of soluble to insoluble components in liquid egg yolk under heat treatment and the intervention effect of xylitol. International Journal of Biological Macromolecules. 2023:254:127272.（Top一区，IF=8.2）

[3]Wenfei Zhao, Jingnan Zang, Mingmin Qing, Huiyong Wang, Yujie Chi and Yuan Chi.Thermal behaviour of egg yolk involved by lipoprotein instability. Journal of Food Engineering, 2022, 111370.(TOP二区，IF=5.5)

[4]Wenfei Zhao, Jingnan Zang, Mingmin Qing, Huiyong Wang, Yujie Chi and Yuan Chi.Mechanistic insights into the improved properties of mayonnaise from the changes in protein structures of enzymatic modification-treated egg yolk. RSC Advances, 2022, 12, 27213-27224.(Q3，IF=3.9)

[5]Wenfei ZhaoJing Xu,Tian Yaqin,Feng Cuiping.Magnetic Fe3O4 @ porous activated carbon effervescent tablet-assisted deep eutectic solvent-based dispersive liquid–liquid microextraction of phenolic endocrine disrupting chemicals in environmental water. Microchemical Journal, 2020, 159:105416.(Q2, IF=4.8)

[6]Wenfei Zhao ,Xu Jing, Mingchang Chang, Junlong Meng, and Cuiping Feng.Vortex-assisted emulsification microextraction for the determination of pyrethroids in mushroom. Bulletin ofthe Korean Chemical Society.2019,40 (10):943-950.(Q4)

[7]赵文霏，井冲冲,荆旭，冯翠萍.离子液体-分散液液微萃取-水相固化高效液相色谱法检测食用菌中拟除虫菊酯类农药残留.理化检验(化学分册).2020,56(05):577-582.

2. 科研项目

科研项目：主持优秀博士项目：蛋黄液耐热性改善研究