个人简历

学习经历\r
2017/1-2018/2，University of Kentucky (美国)，公派博士联合培养\r
2014/9-2018/6， 南京农业大学，食品科技学院，博士学位\r
2013/6-2013/12，Niigata University (日本)，农学院，特别研究生\r
20011/9–2014/6， 合肥工业大学， 生物与食品工程学院， 硕士学位\r
2007/9-2011/6， 皖西学院，生物与制药工程学院，食品质量与安全专业，学士学位\r
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工作经历\r
2018.7-至今 江南大学 食品科学与技术国家重点实验室 副研究员

研究领域

""主要从事基于工程化食品胶体的食品蛋白质结构设计、功能拓展及新型利用等方面的研究。""""

近期论文

Chen, X., Liang, L., & Han, C. (2020). Borate suppresses the scavenging activity of gallic acid and plant polyphenol extracts on DPPH radical: A potential interference to DPPH assay. LWT, 109769.\r
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Chen, X., Qiu, Q., Chen, K., Li, D., & Liang, L. (2020). Water-soluble myofibrillar protein–pectin complex for enhanced physical stability near the isoelectric point: Fabrication, rheology and thermal property. International Journal of Biological Macromolecules, 142, 615-623.\r
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Chen, X., Xiong, Y. L., & Xu, X. (2019). High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution. Food Chemistry, 285, 31-38.\r
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Chen, X., Xu, X., Liu, D., Zhou, G., Han, M., & Wang, P. (2018). Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating. Food Hydrocolloids, 77, 524-533.\r
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Chen, X., Tume, R. K., Xiong, Y., Xu, X., Zhou, G., Chen, C., & Nishiumi, T. (2018). Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods. Critical Reviews in Food Science and Nutrition, 58(17), 2981-3003.\r
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Chen, X., Tume, R. K., Xu, X., & Zhou, G. (2017). Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities. Critical Reviews in Food science and Nutrition, 57(15), 3260-3280.\r
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Chen, X., Zhou, R., Xu, X., Zhou, G., & Liu, D. (2017). Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder. Food Research International, 100, 193-200.\r
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Chen, X., Li, Y., Zhou, R., Liu, D., Xu, X., & Zhou, G. (2017). Water‐soluble myofibrillar proteins prepared by high‐pressure homogenisation: a comparison study on the composition and functionality. International Journal of Food Science & Technology, 52(11), 2334-2342.\r
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Chen, X., Xu, X., Han, M., Zhou, G., Chen, C., & Li, P. (2016). Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions. Food Research International, 85, 1-9.\r
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Chen, X., Zou, Y., Han, M., Pan, L., Xing, T., Xu, X., & Zhou, G. (2016). Solubilisation of myosin in a solution of low ionic strength L-histidine: Significance of the imidazole ring. Food Chemistry, 196, 42-49.\r
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Chen, X., Xu, X., & Zhou, G. (2016). Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water. Innovative Food Science & Emerging Technologies, 33, 170-179.\r
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Chen, X., Li, Y., Zhou, R., Liu, Z., Lu, F., Lin, H., ... & Zhou, G. (2016). L‐histidine improves water retention of heat‐induced gel of chicken breast myofibrillar proteins in low ionic strength solution. International Journal of Food Science & Technology, 51(5), 1195-1203.