个人简介
| 研究方向：从事动物源蛋白质精深加工和高值化应用相关领域的研究工作。主要研究方向聚焦于蛋白质的凝胶、乳化特性、油水界面行为与蛋白-脂质共氧化现象，对水包油型乳状液类食品的精细微结构进行调控，改善乳状液类食品的理化特性和感官品质，为动物源蛋白质在流质食品或乳状液运载体系中的应用提供创新性理论支持。科研成果：发表论文20余篇，其中SCI论文15篇，以第一作者发表高水平SCI论文11篇，中文EI及核心论文5篇；申请国家发明专利3项，授权一项，授权国际专利3项；参编教材一部。获奖：四川省食品工业科学技术一等奖。主持在研项目：1、四川省自然科学青年项目“蔗糖酯调控肌原纤维蛋白水相分散特性与界面吸附行为及其对热诱导乳液凝胶品质影响机制的研究”；2、校人才引进“水包油乳状液体系中蛋白-脂质共氧化行为抑制机制研究” 。曾参与项目：1、“十三五”国家重点研发计划项目-“西式肉制品绿色制造关键技术与装备开发及示范”； 2、国家自然科学基金-青年科学基金项目-“风味物质与肌原纤维蛋白相互作用规律及分子机制的研究”。社会兼职：International Journal of Biological Macromolecules；Food Research International；食品工业科技等国内外期刊特邀审稿人；Journal of Future Foods青年编委。 |
工作经历
| 本人于2022年10月入职西华大学食品与生物工程学院，九三学社社员，讲师，学术性硕士生导师。担任川渝共建重庆市重点实验室秘书。主要教授课程为《食品生物化学》、《化工机械基础》。入职期间发表SCI一区论文3篇，获立四川省自然科学青年项目一项。累计指导研究生6名，指导本科毕业生8名。 |
教育经历
| 2018.09-2022.06 东北农业大学 畜产品加工工程 工学博士 2015.09-2018.06 东北农业大学 畜产品加工工程 工学硕士 2011.09-2015.06 黑龙江八一农垦大学 粮食工程 工学学士 |
研究方向
学术成果
（1）Chen, J. X., Cao, C. A., Yu, Q. Y., Wang, H., Zhang, H. W., Kong, B. H., & Liu, Q. Effects of different pH conditions on interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions. Food Hydrocolloids, Major Revision. (IF=9.146, SCI 1区). （2）Chen, J. X.,Yuan, D. X., Kong, B. H., Xia, X. F., & Liu, Q. Impact of different sodium ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions. Food Chemistry, Accept. (IF=7.515, SCI 1区). （3）Chen, J. X.,Hu, Y. Y., Wen, R. X., Liu, Q., Chen, Q., & Kong, B. H. (2019). Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage. Meat Science, 156, 205-213. (IF=5.209, SCI 1区). （4）Chen, J. X.,Zhao, J. H., Li, X., Liu, Q., & Kong, B. H. (2021). Composite gel fabricated with konjac glucomannan and carrageenan could be used as a cube fat substitute to partially replace pork fat in Harbin dry sausages. Foods, 10, 1460. (IF=4.350, SCI 2区). （5）Chen, J. X., Zhao, J. H., Kong, B. H., Chen, Q., Liu, Q., & Liu, C. G. (2021). Comparative study of oxidative structural modifications of unadsorbed and adsorbed proteins in whey protein isolate-stabilized oil-in-water emulsions under the stress of primary and secondary lipid oxidation products. Foods, 10, 593. (IF=4.350, SCI 2区). （6）Chen, J. X., Feng, Y. Y., Kong, B. H., Xia, X. F., & Liu, Q. (2020). An eco-friendly extraction method for adsorbed proteins from emulsions stabilized by whey protein isolate by using Tween 20. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 604, 125332. (IF=4.539, SCI 2区). （7）Chen, J. X.,Li, X., Kong, B. H., Chen, Q., & Liu, Q. (2022). Comparative study of protein-lipid co-oxidation in whey protein isolate-stabilised oil-in-water emulsions prepared by different homogenisation methods. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 633,127916. (IF=4.539, SCI 2区). （8）Chen, J. X.,Li, X., Kong, B. H., Ma, J. L., Liu, M. Y., Liu, C. G., & Liu, Q. (2021). How to efficiently remove tert‐butylhydroquinone from commercial soybean oils to obtain stripped oils: Eliminating tert‐butylhydroquinone’s influence on oxidative stabilities of model oil‐in‐water emulsions. European Journal of Lipid Science and Technology, 123, 2000385. (IF=2.679, SCI 3区). （9）Jiaxin Chen, Jingming Zhang, Zihan Xu, Baohua Kong, Hui Wang, Jie Tang, Qian Liu*, Xin Li*. Resveratrol promotes interfacial adsorption behaviour and retards protein-lipid co-oxidation of whey protein isolate stabilised O/W emulsions. Food Hydrocolloids, 2023, 144, 109010. (IF= 10.701, SCI 1区) （10）Jiaxin Chen, Zihan Zhao, Junjie He, Zihan Zhao, Xin Li, Jie Tang, Qian Liu*, Hui Wang*. Effect of heat treatment on the physical stability, interfacial compositionand protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions. Food Research International, 2023, 172, 113126. (IF= 8.100, SCI 1区) （11）Jiaxin Chen, Xue Liang, Baohua Kong, Hui Wang, Hongwei Zhang, Jie Tang, Qian Liu*, Xin Li*. Underlying mechanisms and effects of EGCG on the interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions. LWT-Food Science and Technology, 2023, 184, 115055. (IF= 6.000, SCI 1区) |