个人简介
| 陈莹，男，2024年6月毕业于华南理工大学食品科学与工程学院，同年9月入职西华大学食品与生物工程学院，主要从事脂质的结构化改造及仿肉制品加工。 |
工作经历
| 2024.09-至今 西华大学食品与生物工程学院 |
教育经历
| 2020.09-2024.06 华南理工大学 食品科学与工程 工学博士； 2017.09-2020.06 宁波大学 食品科学 工学硕士；2013.09-2017.06 西昌学院 食品科学与工程 工学学士 |
研究方向
结构脂及脂质衍生物的酶法合成；脂质的结构化改造；脂质-益生菌的共包封；仿肉制品加工 |
学术成果
[1] Ying Chen, Dongming Lan*, Weifei Wang, Weiqian Zhang, Yonghua Wang*. Quality characteristics of peanut protein-based patties produced with pre-emulsiffed olive oil as a fat replacer: Inffuence of acylglycerol type [J].International Journal of Biological Macromolecules, 2023, 252:126262. [2] Ying Chen, Dongming Lan, Weifei Wang, Weiqian Zhang, Yonghua Wang*. Effect of transglutaminase-catalyzed crosslinking behavior on the quality characteristics of plant-based burger patties: A comparative study with methylcellulose [J]. Food Chemistry, 2023, 428:136754. [3] Ying Chen, Weifei Wang, Weiqian Zhang, Dongming Lan, Yonghua Wang*. Coencapsulation of probiotics with acylglycerols in gelatin-gum arabic complex coacervates: Stability evaluation under adverse conditions [J]. International Journal of Biological Macromolecules, 2023, 242:124913. [4] Ying Chen, Weifei Wang, Weiqian Zhang, Chin-Ping Tan, Dongming Lan, Yonghua Wang*. Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate [J]. Food Chemistry, 2022, 391:133254. [5] Ying Chen, Hui Ge, Yan Zheng, Hong Zhang, Ye Li, Xiurong Su, Worawan Panpipat, OiMing Lai, Chin-Ping Tan, Ling-Zhi Cheong*. Phospholipid−protein structured membrane for microencapsulation of DHA Oil and evaluation of its in vitro digestibility: Inspired by milk fat globulemembrane [J]. Journal of Agricultural and Food Chemistry, 2020, 68(22):6190-6201. [6] Ying Chen, Ling-Zhi Cheong*, Jiahe Zhao, Worawan Panpipat, Zhipan Wang, Ye Li, Chenyang Lu, Jun Zhou, Xiurong Su. Lipase-catalyzed selective enrichment of omega-3 polyunsaturated fatty acids in acylglycerols of cod liver and linseed oils: Modeling the binding affinity of lipases and fatty acids [J]. International Journal of Biological Macromolecules, 2019, 123:261-168. [7] Weiqian Zhang, Ying Chen (Co-first author), Weifei Wang, Dongming Lan*, Yonghua Wang*. Soy lecithin increases the stability and lipolysis of encapsulated algal oil and probiotics complex coacervates [J]. Journal of the Science of Food and Agriculture, 2023, 103(8):4164-4173. |