教授

    • 姓名：陳寒青
    • 職務(wù)：
    • 職稱：教授、博導(dǎo)
    • 所屬系：食品科學(xué)與工程系
    • 郵箱：hanqchen@hfut.edu.cn
      syuhqchen@163.com
    • 辦公地點(diǎn)：
  • 個(gè)人簡(jiǎn)介
  • 研究領(lǐng)域
  • 科研項(xiàng)目
  • 學(xué)術(shù)成果
  • 榮譽(yù)獎(jiǎng)項(xiàng)

2018.08--至今 合肥工業(yè)大學(xué)食品與生物工程學(xué)院，教授

2016.03--2018.07 合肥工業(yè)大學(xué)食品科學(xué)與工程學(xué)院，教授

2016.09--2017.09 美國(guó)普渡大學(xué)農(nóng)業(yè)與生物工程系/Whistler碳水化合物研究中心國(guó)家公派訪問學(xué)者

2012.12--2016.02 合肥工業(yè)大學(xué)生物與食品工程學(xué)院，教授

2009.11--2012.11 合肥工業(yè)大學(xué)生物與食品工程學(xué)院，副教授

2007.09--2009.11 江南大學(xué)輕工技術(shù)與工程博士后科研流動(dòng)站，博士后

2001.09--2005.06 江南大學(xué)食品學(xué)院食品科學(xué)與工程專業(yè)，博士研究生

職務(wù)： 職稱： 教授、博導(dǎo)
所屬系： 食品科學(xué)與工程系 郵箱： hanqchen@hfut.edu.cn <br>syuhqchen@163.com
辦公地點(diǎn)： 學(xué)術(shù)成果 <br>近年來在食品學(xué)科國(guó)際主流期刊發(fā)表高水平論文80余篇，其中以第一作者或通訊作者在Food Chemistry、Food Hydrocolloids、Carbohydrate Polyers等期刊發(fā)表論文56篇，累計(jì)入選ESI高被引論文13篇，ESI熱點(diǎn)論文4篇。發(fā)表的論文被引用4700余次，單篇引用>100次有12篇，H-index為42（Google Scholar檢索）。<br>

<br>代表性論文<br>
<br>1.Rui Liu#, Fang-Xin Chu#, Zheng Yan, Han-Qing Chen*. Structural characterization of three acidic polysaccharides from Opuntia dillenii Haw. fruits and their protective effect against hydrogen peroxide-induced oxidative stress in Huh-7 cells. Food Science and Human Wellness, 2023, accepted.<br>
<br>2.Qin Yang, Ya-Ru Wang, Ya-Nan Du, Han-Qing Chen*. Comparison of the assembly behavior and structural characteristics of arachin and conarachin amyloid-like fibrils. Food Hydrocolloids, 2023, 138, 108479.<br>
<br>3.Ya-Ru Wang, Qin Yang, Ya-Nan Du, Han-Qing Chen*. Chitosan can improve the storage stability of ovalbumin fibrils at pH higher than isoelectric point. Food Hydrocolloids, 2023, 136, 108286.<br>
<br>4.Qin Yang, Ya-Ru Wang, Ya-Nan Du, Han-Qing Chen*. Heat-induced arachin and basil seed gum composite gels improved by NaCl and microbial transglutaminase: Gelling properties and structure. Food Hydrocolloids, 2023, 135, 108200.<br>
<br>5.Yi-Jing Li-Sha, Ya-Ru Wang, Qin Yang, Han-Qing Chen*. Cold-set emulsion gel co-stabilized by kidney bean protein isolate and basil seed gum as astaxanthin carriers: Improved stability and bioaccessibility. ACS Food Science & Technology, 2022, 2, 1018-1029.<br>
<br>6.Ya-Ru Wang, Qin Yang, Ya-Nan Du, Han-Qing Chen*. Evaluation of the impact of stirring on the formation, structural changes and rheological properties of ovalbumin fibrils. Food Hydrocolloids, 2022, 128, 107615.<br>
<br>7.Ni Han, Jin-Lei Fan, Ning Chen, Han-Qing Chen*. Effect of ball milling treatment on the structural, physicochemical and digestive properties of wheat starch, A- and B-type starch granules. Journal of Cereal Science, 2022, 104: 103489.<br>
<br>8.Qin Yang, Ya-Ru Wang, Yi-Jing Li-Sha, Han-Qing Chen*. Physicochemical, structural and gelation properties of arachin-basil seed gum composite gels: Effects of salt types and concentrations. Food Hydrocolloids, 2021, 113: 106545.<br>
<br>9.Qin Yang, Ya-Ru Wang, Yi-Jing Li-Sha, Han-Qing Chen*. The effects of basil seed gum on the physicochemical and structural properties of arachin gel. Food Hydrocolloids, 2021, 110: 106189.<br>
<br>10.Ya-Ru Wang, Qin Yang, Yi-Jing Li-Sha, Han-Qing Chen*. Structural, gelation properties and microstructure of rice glutelin/sugar beet pectin composite gels: Effects of ionic strengths. Food Chemistry, 2021, 346, 128956.<br>
<br>11.Ya-Ru Wang, Qin Yang, Yi-Jing Li-Sha, Han-Qing Chen*. Effects of thermal aggregation treatment on the structural, gelation properties and microstructure of phosphorylated rice glutelin gel. Journal of Cereal Science, 2021, 100, 103252.<br>
<br>12.Jin-Lei Fan, Ni Han, Han-Qing Chen*. Physicochemical and structural properties of wheat gluten/rice starch dough-like model. Journal of Cereal Science, 2021, 98: 103181.<br>
<br>13.Qing-Qing Lv, Juan-Juan Cao, Rui Liu, Han-Qing Chen*. Structural characterization, α-amylase and α-glucosidase inhibitory activities of polysaccharides from wheat bran. Food Chemistry, 2021, 341: 128218. <br>
<br>14.Bo Chen, Ya-Ru Wang, Jin-Lei Fan, Qin Yang, Han-Qing Chen*. Effect of glutenin and gliadin modified by protein-glutaminase on retrogradation properties and digestibility of potato starch. Food Chemistry, 2019, 301: 125226.<br>
<br>15.Ya-Ru Wang, Qin Yang, Jin-Lei Fan, Bao Zhang, Han-Qing Chen*. The effects of phosphorylation modification on the structure, interactions and rheological properties of rice glutelin during heat treatment. Food Chemistry, 2019, 297: 124978.<br>
<br>16.Yi Pan, Zhengzong Wu, Bao Zhang*, Xiao-Min Li, Ran Meng, Han-Qing Chen*, Zheng-Yu Jin. Preparation and characterization of emulsion stabilized by octenyl succinic anhydride-modified dextrin for improving storage stability and curcumin encapsulation. Food Chemistry, 2019, 294: 326-332.<br>
<br>17.Meng-Na Li, Bao Zhang, Ying Xie, Han-Qing Chen*. Effects of debranching and repeated heat-moisture treatments on structure, physicochemical properties and in vitro digestibility of wheat starch. Food Chemistry, 2019, 294: 440-447.<br>
<br>18.Xiao-Min Li, Zheng-Zong Wu, Bao Zhang*, Yi Pan, Ran Meng, Han-Qing Chen*. Fabrication of chitosan hydrochloride and carboxymethyl starch complex nanogels as potential delivery vehicles for curcumin. Food Chemistry, 2019, 293: 197-203.<br>
<br>19.Ying Xie, Bao Zhang, Meng-Na Li, Han-Qing Chen*. Effects of cross-linking with sodium trimetaphosphate on structural and adsorptive properties of porous wheat starches. Food Chemistry, 2019, 289: 187-194.<br>
<br>20.Juan-Juan Cao, Qing-Qing Lv, Bao Zhang, Han-Qing Chen*. Structural characterization and hepatoprotective activities of polysaccharides from the leaves of Toona sinensis (A. Juss) Roem. Carbohydrate Polymers, 2019, 212: 89-101.<br>
<br>21.Bin-Hui Wang, Juan-Juan Cao, Bao Zhang, Han-Qing Chen*. Structural characterization, physicochemical properties and α-glucosidase inhibitory activity of polysaccharide from the fruits of wax apple. Carbohydrate Polymers, 2019, 211: 227-236.<br>
<br>22.Ya-Ru Wang, Bao Zhang, Jin-Lei Fan, Qin Yang, Han-Qing Chen*. Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice glutelin. Food Chemistry, 2019, 281: 18-27.<br>
<br>23.Ying Xie, Meng-Na Li, Han-Qing Chen*, Bao Zhang*. Effects of the combination of repeated heat-moisture treatment and compound enzymes hydrolysis on the structural and physicochemical properties of porous wheat starch. Food Chemistry, 2019, 274: 351-359.<br>
<br>24.Meng-Na Li, Ying Xie, Han-Qing Chen*, Bao Zhang*. Effects of heat-moisture treatment after citric acid esterification on structural properties and digestibility of wheat starch, A- and B-type starch granules. Food Chemistry, 2019, 272: 523-529.<br>
<br>25.Bao Zhang, Bin Bai, Yi Pan, Xiao-Min Li, Jie-Shun Cheng, Han-Qing Chen*. Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch. Food Chemistry, 2018, 264: 58-63.<br>
<br>26.Qing-Qing Lv#, Gao-Yang Li#, Qiu-Tao Xie, Bao Zhang*, Xiao-Min Li, Yi Pan, Han-Qing Chen*. Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical, structural and digestibility characteristics of sweet potato starch. Food Chemistry, 2018, 256: 413-418.<br>
<br>27.Bo Chen, Bao Zhang, Meng-Na Li, Ying Xie, Han-Qing Chen*. Effect of glutenin and gliadin modified by protein-glutaminase on pasting, rheological properties and microstructure of potato starch. Food Chemistry, 2018, 253: 148-155.<br>
<br>28.Bao Zhang, Xiaomin Li, Qiutao Xie, Han Tao*, Wu Wang, Han-Qing Chen*. Preparation and characterization of non-crystalline granular starch and corresponding carboxymethyl starch. International Journal of Biological Macromolecules, 2017, 103: 656-662.<br>
<br>29.Xiao-Pei Hu#, Bao Zhang#, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen*. Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch. Food Chemistry, 2017, 232: 560-565.<br>
<br>30.Da-Nian Zhou#, Bao Zhang#, Bo Chen, Han-Qing Chen*. Effects of oligosaccharides on pasting, thermal and rheological properties of sweet potato starch. Food Chemistry, 2017, 230: 516-523.<br>
<br>31.Bao Zhang, Ji-Qiang Mei, Bo Chen, Han-Qing Chen*. Digestibility, physicochemical and structural properties of octenyl succinic anhydride-modified cassava starches with different degree of substitution. Food Chemistry, 2017, 229: 136-141.<br>
<br>32.Bao Zhang, Han Tao, Xiaoli Niu, Sai Li, Han-Qing Chen*. Lysozyme distribution, structural identification, and?in vitro?release of starch-based microgel-lysozyme complexes. Food Chemistry, 2017, 227: 137-141.<br>
<br>33.Yu-Lu Han#, Jie Gao#, Yan-Yan Yin, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen*. Extraction optimization by response surface methodology of mucilage polysaccharide from the peel of Opuntia dillenii haw. fruits and their physicochemical properties. Carbohydrate Polymers, 2016, 151: 381-391.<br>
<br>34.Ting-Ting Huang, Da-Nian Zhou, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen*. Effect of repeated heat-moisture treatments on digestibility, physicochemical and structural properties of sweet potato starch. Food Hydrocolloids, 2016, 54: 202-210.<br>
<br>35.Ji-Qiang Mei, Da-Nian Zhou, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen*. Effects of citric acid esterification on digestibility, structural and physicochemical properties of cassava starch. Food Chemistry, 2015, 187: 378-384.<br>
<br>36.Ting-Ting Huang, Da-Nian Zhou, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen*. Effect of debranching and heat-moisture treatments on structural characteristics and digestibility of sweet potato starch. Food Chemistry, 2015, 187: 218-224.<br>
<br>37.Jie Gao, Yu-Lu Han, Zheng-Yu Jin, Xue-Ming Xu, Xue-Qiang Zha, Han-Qing Chen*, Yan-Yan Yin*. Protective effect of polysaccharides from Opuntia dillenii Haw. fruits on streptozotocin-induced diabetic rats. Carbohydrate Polymers, 2015, 124: 25-34.<br>
<br>38.Xiao-Pei Hu, Ting-Ting Huang, Ji-Qiang Mei, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen*. Effects of continuous and intermittent retrogradation on digestibility and structural properties of waxy wheat starch. Food Chemistry, 2015, 174: 31-36.<br>
<br>39.Jie Gao, Ting Zhang, Zheng-Yu Jin, Xue-Ming Xu, Jun-Hui Wang, Xue-Qiang Zha, Han-Qing Chen*. Structural characterization, physicochemical properties and antioxidant activity of polysaccharide from Lilium lancifolium Thunb. Food Chemistry, 2015, 169: 430-438.<br>
<br>40.Xiao-Pei Hu, Yao-Yu Xie, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen*. Effect of single-, dual-, and triple-retrogradation treatments on in vitro digestibility and structural characteristics of waxy wheat starch. Food Chemistry, 2014, 157: 373-379.<br>
<br>41.Yao-Yu Xie, Xiao-Pei Hu, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen*. Effect of repeated retrogradation on structural characteristics and in vitro digestibility of waxy potato starch. Food Chemistry, 2014, 163: 219-225.<br>
<br>42.Yao-Yu Xie, Xiao-Pei Hu, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen*. Effect of temperature-cycled retrogradation on in vitro digestibility and structural characteristics of waxy potato starch. International Journal of Biological Macromolecules, 2014, 67: 79-84.<br>
<br>43.Ting Zhang, Jie Gao, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen*. Protective effects of polysaccharides from Lilium lancifolium on streptozotocin-induced diabetic mice. International Journal of Biological Macromolecules, 2014, 65: 436-440.<br>
<br>44.Xiao-Ming Chen, Xue-Ming Xu, Zheng-Yu Jin*, Han-Qing Chen*. Expression of an exoinulinase gene from Aspergillus ficuum in Escherichia coli and its characterization. Carbohydrate Polymers, 2013, 92: 1984-1990.<br>
<br>45.Xiao-Ming Chen, Xue-Ming Xu, Zheng-Yu Jin*, Han-Qing Chen*. Expression of an endoinulinase from Aspergillus ficuum JNSP5-06 in Escherichia coli and its characterization. Carbohydrate Polymers, 2012, 88: 748-753. <br>
<br>46.Han-Qing Chen, Xiao-Ming Chen, Tian-Xiang Chen, Xue-Ming Xu, Zheng-Yu Jin*. Optimization of solid-state medium for the production of inulinase by Aspergillus ficuum JNSP5-06 using response surface methodology. Carbohydrate Polymers, 2011, 86: 249-254.<br>
<br>47.Han-Qing Chen, Xiao-Ming Chen, Tian-Xiang Chen, Xue-Ming Xu, Zheng-Yu Jin*. Extraction optimization of inulinase obtained by solid state fermentation of Aspergillus ficuum JNSP5-06. Carbohydrate Polymers, 2011, 85: 446-451.<br>
<br>48.Han-Qing Chen, Xiao-Ming Chen, Yin Li, Jing Wang, Zheng-Yu Jin*, Xue-Ming Xu, Jian-Wei Zhao, Tian-Xiang Chen, Zheng-Jun Xie. Purification and characterization of exo- and endo-inulinase from Aspergillus ficuum JNSP5-06. Food Chemistry, 2009, 115: 1206-1212.<br>

<br>授權(quán)國(guó)家發(fā)明專利：<br>
<br>1.陳寒青，高潔，張婷，謝耀宇，胡曉沛. 一種具有降血糖功效的復(fù)合果蔬汁飲料. (ZL 201310030088.7) （授權(quán)公告日：2014年3月12日）<br>
<br>2.陳寒青，謝耀宇，胡曉沛，高潔，張婷. 一種生物酶-低溫凍融協(xié)同制備慢消化小麥淀粉的方法.（ZL 201310058866.3）(授權(quán)公告日：2014年8月6日)<br>
<br>3.陳寒青，王亞茹，楊琴，李莎怡靜. 一種磷酸化修飾大米谷蛋白凝膠包封核黃素的制備方法.（ZL 202010992681.X）（授權(quán)公告日：2022年6月7日）<br>
<br>4.陳寒青，楊琴，王亞茹，李莎怡靜. 一種熱誘導(dǎo)花生球蛋白-羅勒籽膠復(fù)合凝膠的制備方法.（ZL 202010992682.4）（授權(quán)公告日：2022年7月12日）<br>
<br>5.陳寒青，王亞茹，楊琴，范金磊，韓倪. 一種提取分離大米蛋白質(zhì)的方法.（ZL 201910778669.6）（授權(quán)公告日：2022年7月26日）<br>

<br>科技專著：<br>
<br>1.金征宇，徐學(xué)明，陳寒青，李學(xué)紅 著. 《環(huán)糊精化學(xué)——制備與應(yīng)用》（化學(xué)工業(yè)出版社，2009年第1版）<br>
<br>2.金征宇，顧正彪，童群義，楊瑞金，徐學(xué)明，鄧力，陳寒青等編著. 《碳水化合物化學(xué)――原理與應(yīng)用》（化學(xué)工業(yè)出版社，2008年第1版)<br>
研究領(lǐng)域 <br>（1）農(nóng)產(chǎn)品精深加工及副產(chǎn)物綜合利用
<br>（2）食品營(yíng)養(yǎng)與功能因子
<br>（3）食品大分子（多糖、淀粉、蛋白質(zhì)）結(jié)構(gòu)性質(zhì)與功能

 科研項(xiàng)目 <br>1.2021年安徽省科技重大專項(xiàng)項(xiàng)目“油炸堅(jiān)果產(chǎn)品品質(zhì)提升與控制關(guān)鍵技術(shù)研發(fā)及應(yīng)用”（項(xiàng)目編號(hào)：202103a06020001，2021.4-2024.4）（主持人）
<br>2.國(guó)家自然科學(xué)基金面上項(xiàng)目“食用仙人掌果多糖調(diào)控胰島beta細(xì)胞氧化應(yīng)激的結(jié)構(gòu)基礎(chǔ)及作用機(jī)理研究”（項(xiàng)目編號(hào)：31972977，2020.1-2023.12）（主持人）
<br>3.“十三五”國(guó)家重點(diǎn)研發(fā)計(jì)劃“現(xiàn)代食品加工及糧食收儲(chǔ)運(yùn)技術(shù)與裝備”重點(diǎn)專項(xiàng)2017年度項(xiàng)目“食品綠色節(jié)能制造關(guān)鍵技術(shù)及裝備研發(fā)”課題“高效節(jié)能的食品加工裝備智能化及組合應(yīng)用”（課題編號(hào)：2017YFD0400405，2017.7-2020.12）（子課題負(fù)責(zé)人）
<br>4.2016年安徽省科技重大專項(xiàng)項(xiàng)目“小麥淀粉系列產(chǎn)品開發(fā)關(guān)鍵技術(shù)研究及產(chǎn)業(yè)化示范”（項(xiàng)目編號(hào)：16030701079，2016.9-2018.12）（合作單位負(fù)責(zé)人）
<br>5.國(guó)家自然科學(xué)基金面上項(xiàng)目“鷹嘴豆異黃酮對(duì)炎癥介導(dǎo)的多巴胺能神經(jīng)元損傷的保護(hù)作用及機(jī)制研究”（項(xiàng)目編號(hào)：31171650，2012.1-2015.12）（主持人）
<br>6.國(guó)家自然科學(xué)基金青年基金項(xiàng)目“淀粉基微凝膠包β-胡蘿卜素納米乳液體系的構(gòu)建及靶向控釋機(jī)理研究”（項(xiàng)目編號(hào)：31601429，2017.01-2019.12）（排名第二）
<br>7.安徽省自然科學(xué)基金項(xiàng)目“淀粉基β-胡蘿卜素微凝膠載體的形成及控釋機(jī)理研究”（項(xiàng)目編號(hào)：1708085QC78，2017.07-2019.06）（排名第二）
榮譽(yù)獎(jiǎng)項(xiàng) <br>1.中國(guó)食品科學(xué)技術(shù)學(xué)會(huì)高級(jí)會(huì)員
<br>2.中國(guó)食品科學(xué)技術(shù)學(xué)會(huì)植物基食品分會(huì)理事
<br>3.中國(guó)糧油學(xué)會(huì)食品分會(huì)常務(wù)理事
<br>4.中國(guó)糧油學(xué)會(huì)薯類分會(huì)常務(wù)理事
<br>5.2009年度教育部科學(xué)技術(shù)進(jìn)步二等獎(jiǎng)
<br>6.2010年度中國(guó)石油和化學(xué)工業(yè)聯(lián)合會(huì)科技進(jìn)步二等獎(jiǎng)
<br>7.2011年度中國(guó)食品科學(xué)技術(shù)學(xué)會(huì)科技創(chuàng)新獎(jiǎng)——優(yōu)秀論文三等獎(jiǎng)
<br>8.2015-2016年度合肥工業(yè)大學(xué)“三育人”先進(jìn)個(gè)人
<br>9.Food Chemistry、Food Hydrocolloids、Food Science and Human Wellness、International Journal of Biological Macromolecules、Food Control等國(guó)際期刊優(yōu)秀審稿專家

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