出生日期：1992年9月
学历：博士研究生
邮箱：pengbo151040@hbut.edu.cn
研究方向：食品软物质结构与功能；生物传感器与纳米技术；食品保鲜与品质检测
工作经历：
2023年4月至今：湖北工业大学 食品科学与工程专业 讲师
教育经历：
2018年9月–2022年6月：浙江大学 生物系统工程 博士
2014年9月–2017年6月：华中农业大学 食品科学 硕士
2010年9月–2014年6月：湖北工业大学 食品科学与工程 学士
科研项目：
三维多孔比色传感器构建及其在肉制品新鲜度无损检测中的应用，湖北省自然科学基金青年项目，2024AFB134，主持，2024年3月–2026年3月
研究成果：
[1]. Qin Jichao, Li Yujie, Li Yue, Qiao Zhuoqun Yan Li, Chen Kai, Wu Kao, Qian Hong,Peng Bo*, Jiang Fatang *. An ammonia-responsive aerogel-type colorimetric sensor for non-destructive monitoring of shrimp freshness.Food Research International, 2025, 201, 115630. (中科院一区，IF=7.0)
[2]. Peng Bo, Qin Jichao, Li Yujie, Wu Kao, Kuang Ying, Jiang Fatang*. Recent advances in nanomaterials-enabled active food packaging: Nanomaterials synthesis, applications and future prospects.Food Control, 2024, 163: 110542. (中科院一区，IF=5.6)
[3]. Peng Bo, Liu Xiaoxue, Yao Yao, Ping Jianfeng, Ying Yibin*. A wearable and capacitive sensor for leaf moisture status monitoring.Biosensors & Bioelectronics, 2024, 245, 115804. (中科院一区，IF=10.7)
[4]. Peng Bo, Wu Xinyue, Zhang Chi, Zhang Chao, Lan Lingyi, Ping Jianfeng, Ying Yibin*. In-time detection of plant water status change by self-adhesive, water-proof, and gas-permeable electrodes.ACS Applied Materials & Interfaces, 2023, 15, 19199–19208. (中科院二区，IF=9.5)
[5]. Peng Bo, Wu Xinyue, Zhang Chao, Zhang Chi, Lan Lingyi, Zhang Chuanfang (John)*, Ying Yibin, Ping Jianfeng*. A flexible and fully integrated wearable pressure sensing chip system for multi-scenario applications.Journal of Materials Chemistry A, 2021, 9, 26875–26884. (中科院二区，IF=12.7)
[6]. Peng Bo, Zhao Fengnian, Ping Jianfeng, Ying Yibin*. Recent advances in nanomaterials-enabled wearable sensors: Materials synthesis, sensor design, and personal health monitoring.Small, 2020, 16, 2002681. (中科院一区，IF=13.3)
[7]. Ding Shiyong*,Peng Bo, Li Youqian, Yang Jun*. Evaluation of specific volume, texture, thermal features, water mobility, and inhibitory effect of staling in wheat bread affected by maltitol.Food Chemistry, 2019, 283, 123–130. (中科院一区，IF=6.3)
[8]. Peng Bo, Li Youqian, Ding Shiyong*, Yang Jun*. Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose.Food Chemistry, 2017, 233, 369–377. (中科院一区，IF=4.9)
