个人简历

教育经历
2000-2004 中国农业大学 食品科学与工程 工学学士
2004-2006 中国农业大学 粮食、油脂与植物蛋白 工学硕士
2007-2010 日本国立岩手大学 生物资源科学 农学博士
2010-2011 美国北达科他州立大学 访问学者
工作经历
2011-至今 江南大学 食品学院 副教授

研究领域

1）植物源活性蛋白和多肽的生物化学和失活机理（抗营养蛋白和植物内源性蛋白酶）
2）油料作物种子油体的水法提取、运用及生物化学
3）传统大豆食品化学和蛋白质营养
4）植物蛋白饮料的开发

近期论文

1) Yeming Chen, Shinsuke Yamaguchi, Tomotada Ono. Mechanism of the chemical composition changes of Yuba prepared by a laboratory processing method. Journal of Agricultural and Food Chemistry, 2009, 57, 3831-3836.
2) Yeming Chen, Tomotada Ono. The mechanisms for yuba formation and its stable lipid. Journal of Agricultural and Food Chemistry, 2010, 58, 6485-6489.
3) Yeming Chen, Tomotada Ono. Simple extraction method of non-allergenic intact soybean oil bodies that are thermally stable in an aqueous medium. Journal of Agricultural and Food Chemistry, 2010, 58, 7402-7407.
4) Zhicun Xu, Yeming Chen, Caimeng Zhang, Xiangzhen Kong, Yufei Hua. The heat-induced protein aggregate correlated with trypsin inhibitor inactivation in soymilk processing. Journal of Agricultural and Food Chemistry, 2012, 60, 8012-8019.
5) Luping Zhao, Yeming Chen, Yanyun Cao, Xiangzhen Kong, Yufei Hua. The integral and extrinsic bioactive proteins in the aqueous extracted soybean oil bodies. Journal of Agricultural and Food Chemistry, 2013, 61, 9727-9733.
6)Yeming Chen, Tomotada Ono. Protein particle and soluble protein structure in prepared soymilk. Food Hydrocolloids, 2014, 39, 120–126.
7) Yeming Chen, Luping Zhao, Yanyun Cao, Xiangzhen Kong, Yufei Hua. Oleosins (24 and 18 kDa) are hydrolyzed not only in extracted soybean oil bodies but also in soybean germination. Journal of Agricultural and Food Chemistry, 2014, 62,956-965.
8) Yeming Chen, Zhicun Xu, Caimeng Zhang, Xiangzhen Kong, Yufei Hua. Heat-induced inactivation mechanisms of Kunitz trypsin inhibitor and Bowman-Birk inhibitor in soymilk processing. Food Chemistry, 2014, 154, 108-116.
9) Yeming Chen, Yeqing Lu, Aixia Yu, Xiangzhen Kong, Yufei Hua. Stable mixed beverage is produced from walnut milkand raw soymilk by homogenization with subsequent heating. Food Science and Technology Research, 2014, 20, 583-591.
10) Yeming Chen, Yanyun Cao, Luping Zhao,Xiangzhen Kong, Yufei Hua. Macronutrients and micronutrients of soybean oil bodies extracted at different pH. Journal of Food Science, 2014, 79, 1285-1291.
11) Yeming Chen, Luping Zhao, Xiangzhen Kong, Caimeng Zhang, Yufei Hua. The properties and the related protein behaviors of oil bodies in soymilk preparation. European Food Research and Technology, 2014, 239, 463-471.
12) Lu Lu, Luping Zhao, Caimeng Zhang,Xiangzhen Kong, Yufei Hua, and Yeming Chen*. Comparative effects of ohmic, induction cooker, and electric stove heating on soymilk trypsin inhibitor inactivation. Journal of Food Science, 2015, 80 (3), 495-503.
13) Yeming Chen, Sam K. C. Chang. Macronutrients, phytochemicals, and antioxidant activity of soybean sprout germinated with or without light exposure. Journal of Food Science, 2015, 80 (6), 1391-1398.
14) Yusang Ying, Luping Zhao, Lingzhi Kong,Xiangzhen Kong, Yufei Hua, Yeming Chen*. Solubilization of proteins in extracted oil bodies by SDS: A simple and efficient protein sample preparation method for Tricine–SDS–PAGE. Food Chemistry, 2015, 181, 179–185.
15) Yanyun Cao, Luping Zhao, Yusang Ying, Xiangzhen Kong, Yufei Hua, Yeming Chen*.The characterization of soybean oil body integral oleosin isoforms and the effects of alkaline pH on them. Food Chemistry, 2015, 177, 288–294.
16) Zunhao Yan, Luping Zhao, Xiangzhen Kong, Yufei Hua, Yeming Chen*.Behaviors of particle size and bound proteins of oil bodies in soymilk processing. Food Chemistry, 2016, 194, 881-890.
17) Luping Zhao, Yeming Chen, Yajing Chen, Xiangzhen Kong, Yufei Hua. Effects of pH on protein components of extracted oil bodies from diverse plant seeds and endogenous protease-induced oleosin hydrolysis. Food Chemistry, 2016, 200, 125-133.
18) Luping Zhao, Yeming Chen, Zunhao Yan, Xiangzhen Kong, Yufei Hua. Physicochemical and rheological properties and oxidative stability of oil bodies recovered from soybean aqueous extract at different pHs. Food Hydrocolloids, 2016, 61, 685-694.
19) Hui He, Xingfei Li, Xiangzhen Kong, Caimeng Zhang, Yufei Hua, Yeming Chen*. Effects of disulfide bond reduction on the conformation and trypsin/chymotrypsin inhibitor activity of soybean Bowman-Birk inhibitor. Journal of Agricultural and Food Chemistry, 2017, 65, 2461-2467.
20) Hui He, Xingfei Li, Xiangzhen Kong,Yufei Hua, Yeming Chen*. Heat-induced inactivation mechanism of soybean Bowman-Birk inhibitors. Food Chemistry, 2017, 232, 712-720.
21) Luping Zhao, Xiangzhen Kong, Caimeng Zhang, Yufei Hua, Yeming Chen*.Soybean P34 probable thiol protease probably has proteolytic activity on oleosins. Journal of Agricultural and Food Chemistry, 2017, 5741-5750.
22) Yeming Chen*, Yajing Chen, Luping Zhao, Xiangzhen Kong, Zhaoqi Yang, Yufei Hua. A two-chain aspartic protease present in seeds with high affinity for peanut oil bodies. Food Chemistry, 2018, 241, 443-451.