Guibing Chen

TitleAssociate Professor

DepartmentFamily and Consumer Sciences



OfficeUNC Nutrition Research Building-NC Research Campus
Room: 4148

1601 East Market Street
Greensboro, NC 27411

Guibing Chen


Ph D: Agricultural and Biological Engineering , Purdue University, 2005

MSE: Biochemical Engineering, Dalian University of Technology, 1996

BS: Chemical Engineering, Dalian University of Technology, 1993

Research Interests

High-fiber extruded and baked food products, Processing technologies for bioactive food components, Parameter identification in models for microbial kinetics and food properties, Mathematical modeling of food processes, Thermal processing of canned foods

Recent Publications

Cobb, Valencia   Yu,  Jianmei   Smith,  Ivy   Chen, Guibing  (2018).  Impacts of Grape Pomace on the In Vitro Starch Digestion and Overall Digestibility of Extruded Food Products.  (3,  13,  pp. 65-70).  EC Nutrition.

Desam, Gnana  Li, Jinsha  Chen, Guibing  Campanella, Osvaldo   Narsimhan, Ganesan  (2017).  A mechanistic model for swelling kinetics of waxy maize starch suspension.  (222,  pp. 237-249).  Journal of Food Engineering.

Wang, Tao  Chen, Guibing  (2017).  Physicochemical, micro-structural and textural properties of different parts from farmed common carp (Cyprinus Carpio).  (4,  20 ,  pp. 946-955).  International Journal of Food Properties.

Zhu, Si  Chen, Guibing  (2016).  Explicit numerical solutions of a microbial survival model under nonisothermal conditions.  (2,  4,  pp. 284-289).  Food Science & Nutrition.

He, Fuli  Wang, Tao  Zhu, Si  Chen, Guibing  (2016).  Modeling the effects of microfluidization conditions on properties of corn bran.  (71,  pp. 86-92).  Journal of Cereal Science.

Zhu, Si  Chen, Guibing  (2015).  Numerical solution of a microbial growth model applied to dynamic environments.  (112,  pp. 76-82).  Journal of microbiological methods.

Wang, Tao  Zhu, Yingdong  Sun, Xiuhua  Raddatz, Julia  Zhou, Zhanxiang  Chen, Guibing  (2014).  Effect of microfluidisation on antioxidant properties of corn bran.  (152,  pp. 37-45).  Food chemistry.

Wang, Tao  He, Fuli  Chen, Guibing  (2014).  Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review.  (7,  pp. 101-111).  Journal of Functional Foods.

Chen, Guibing  (2013).  A comparison of two methods for estimating microbial survival parameters from dynamic survival data.  (5,  48,  pp. 1109-1113).  International Journal of Food Science & Technology.