首页 内部办公网 中文版 ENGLISH
当前位置:首页 > 师资力量 > 师资个人信息
陈建设教授, 博士生导师
( 发布日期:2017/2/21 阅读:次)


陈建设,男,196111月生,浙江省苍南县人,教授, 博士生导师。浙江大学化学系本科(1983)和硕士(1986)1991年获包兆龙包玉刚奖学金和英国政府海外研究基金奖学金赴英国利兹大学学习, 1995年获食品科学博士学位。多年在英国利兹大学从事食品科学的教学与科研,已指导培养了十多名博士研究生、1名博士后研究员和多名高级访问学者。2014年在浙江工商大学建立了国内唯一、国际领先的食品口腔加工实验室,并于2016年与英国利兹大学建立了联合实验室。研究团队包括教授博导、海外专家、讲师、海外博士后、博士留学生、以及十余名博士和硕士研究生。建立了包括人员互访、项目联合、跨校研究生培养等广泛的国际合作。已发表论文百余篇,有很好的国际影响力和学术声誉,论文平均被引用率达19.5。已荣邀二十多次在多个国际学术会议上作主题演讲。2015年入选“浙江省千人计划”。2016年因在吞咽障碍者膳食质构国际标准制定方面的贡献,荣获美国ASHA协会国际杰出成就奖(Outstanding International Achievement Award)。

 

工作经历:

1983.71991.12    杭州商学院(现浙江工商大学)食品系助教,讲师

1995.21996.12    英国赫尔大学博士后,糖表面活性剂的理化性质与应用

1997.12000.5     英国利兹大学博士后,食品凝胶的结构与流变动力学

2000.62001.6     英国国民淀粉公司研究员,生物薄膜涂层的开发研究

2001.62013.9     英国利兹大学食品与营养学院, 讲师,高级讲师和副教授

2013.10-           浙江工商大学食品学院特聘教授                                    

 

社会兼职:

l  英国食品科技学院(Institute of Food Science and Technology)院士

l  英国皇家化学会 (Royal Society of Chemistry) 食品委员会委员

l  英国利兹大学食品与营养学院荣誉教授

l  国际吞咽障碍者膳食标准化委员会 (International Dysphagia Diet  Standardization Initiative) 创始委员

l  “国际食品口腔加工学术会议”科学委员会主委

SCI杂志 Journal of Texture Studies主编

Food Structure, Current Opinion in Food Science, Food Science and Human Wellness等多份国际杂志的编委

 

科研领域:

主要从事食品质构,食品胶体, 食品流变,食品感官,食品口腔加工与吞咽等领域的研究。在英工作其间主持完成了多项英国物理与工程基金(EPSRC),生物与生物技术基金(BBSRC)的项目。参与主持一项欧共体框架7FP7)资助的老年食品的研究。近年来,结合交叉食品物理学,口腔生理学,感官心理学等学科,首先提出了食品口腔加工的概念,并建立了食品口腔加工这一新的食品科学研究领域。于2010年主持召开了首届“食品口腔加工国际学术会议”。编写出版有“Food Oral Processing: Fundamentals of Eating and Sensory Perception”(Wiley-Blackwell, 2012)。研究的长远目标是揭示食品与人体的相互作用,及其物理学,生理学,以及心理学的原理, 以期应用这些原理来指导食品工业的食品加工与设计,并为政府相关部门提供政策制定的科学支持。

 

研究领域与方向:

l  食品质构与食品物性学

l  食品口腔加工与感官的食品物理学与口腔生理学原理

l  人类感官认知的心理物理学原理

l  食品咀嚼与吞咽的控制理论

l  老年特殊膳食的研发和标准的制定


工作简报

Newletter 1, 151006.pdf

Newletter 2, 160405.pdf

NEWSLETTER 3, 161017.pdf

 

代表性论文与著作:

Books

Aktar, T., Upadhyay, R. & Chen, J. (2016). Oral sensation and perception of creaminess. In Oral Mechanisms of Mouthfeel. G. Carpenter (Ed.),

Laguna, L., Sarkar, A. & Chen, J. (2016). Eating capability assessment in elderly population. In Nutrition and Functional Foods for Healthy Aging. R. Watson (Eds), Elsevier. 

Chen, J.* & Rosenthal, A. (2015). Modifying Food Texture, Vol. 1 Vol. 1, Novel Ingredients and Processing Techniques, Woodhead, Cambridge.

Chen, J.* & Rosenthal, A. (2015). Modifying Food Texture, Vol. 2, Sensory Analysis, Consumer Requirements and Preferences. Woodhead, Cambridge.

Chen, J.* & Rosenthal, A. (2015). Food texture and structure. Chapter 1 In Modifying Food Texture, Vol. 1, Novel Ingredients and Processing Techniques (Chen, J. and Rosenthal, A. Eds.), Woodhead Publishing, Cambridge.

Chen, J.* (2013). Foreword, Instrumental Assessment of Food Sensory Quality, A Practical Guide. Ed. D. Kilcast, Woodhead Publishing, Cambridge.

Chen, J.* & Engelen. L. (Eds.) (2012). Food Oral Processing — Fundamentals of Eating and Sensory Perception. ISBN: 978-1-4443-3012-0. Wiley-Blackwell, Oxford.

Chen, J. (2012). Bolus formation and swallowing. In “Food Oral Processing: Fundamentals of Eating and Sensory Perception” (Eds. J. Chen and L. Engelen). Chap. 7. pp. 139-156. Wiley-Blackwell, Oxford.

Gonzalez, Y. & Chen, J.* (2012). Application of electromyography (EMG) technique for eating studies. In “Food Oral Processing: Fundamentals of Eating and Sensory Perception” (Eds. J. Chen and L. Engelen). Chap. 13. pp. 289-318. Wiley-Blackwell, Oxford.

Chen, J. & Rosenthal, A. (2009). Chapter 6 “Food Processing”. In Food Science and Technology Textbook, Campbell-Platt, G. (Ed.), Blackwell Publishing.

Chen, J., Dickinson, E., Moschakis, T. & Nayebzadeh (2007). Surface topography of heat-set whey protein gels containing NaCl and xanthan. In Food Colloids, Self-Assembly and Material Science,

Dickinson, E. & Leser, M. E. (Eds.), Royal Society of Chemistry, Cambridge, pp. 473 – 484.

Chen, J.; Dickinson, E.; Lee, H. S. & Lee, W. P. (2001). Protein-based emulsion gels: effects of interfacial properties and temperature. In Food Colloids, Fundamentals of Formulation, Dickinson, E. & Miller, R. (Eds.), Royal Society of Chemistry, Cambridge, pp. 384 – 391.

Dickinson, E.; Murray, B. S.; Whittle, M. & Chen, J. (2001). Dynamic interactions between adsorbed protein layers from colloidal particle scattering in shear field. In Food Colloids, Fundamentals of Formulation, Dickinson, E. & Miller, R. (Eds.), Royal Society of Chemistry, Cambridge, pp. 272 – 281.

Chen, J.; Evison, J. & Dickinson, E. (1995). Surfactant-protein competitive adsorption and electrophoretic mobility of oil-in-water emulsions. In Food macromolecules and Colloids, Dickinson, E. & Lorient, D. (Eds.), Royal Society of Chemistry, Cambridge. pp 256 – 260.

 

Peer-reviewed papers

Hu, X. & Chen, J.* (2016). Manupulating oral behaviour of food emulsions by using different emulsifiers. Food Hydrocolloids, submitted for publication.

Lv, Z., Chen, J.* & Holmes, M. (2016). Human is more sensitive in perceiving extensional viscosity than in perceiving shear viscosity. Journal of Texture Studies, submitted for publication.

Laguna, L., Aktar, T., Ettelaie, R., Holmes, M. & Chen, J.* (2016). Physiological impact of ageing on eating capabilities. Journal of Texture Studies, under review.

Laguna, L., Barrowclough, R.A., Chen, J., Sarkar, A. (2016). New approach to food difficulty perception: Food structure, food oral  processing and individual's physical strength. Journal of Texture Studies, in Press. DOI: 10.1111/jtxs.12190

蔡慧芳,陈建设*2016.“口腔”摩擦学在食品质构感官研究中的应用. 食品安全质量检测学报7, 1969-1975.

Morel, P., Fiszman, F.* Chen, J. (2016). The role of starch and saliva on tribology studies and sensory perception of protein-added yogurts. Food & Function, accessible online. 10.1039/C6FO00259E

Mosca, A.C.* & Chen, J. (2016). Food oral management: physiology and objective measurements. Current Opinion in Food Science, 9, 11-20. http://dx.doi.org/10.1016/j.cofs.2016.03.003

Brossard, N., Cai, H., Osorio, F., Bordeu, E. & Chen, J.* (2016). “Oral” tribological study on the astringency sensation of red wines. Journal of Texture Studies, accepted. DOI: 10.1111/jtxs.12184

Laguna, L., Mingioni, M., Maitre, I., Van Wymelbeke, V., Pirttijarvi, T., Artigas, M. G., Izabella, G.-K., Chen, J. & Sarkar, A. (2016). Perception of difficulties encountered in eating process from European elderlies' perspective . Journal of Texture Studies, 47, 342-352. DOI: 10.1111/jtxs.12192

Laguna, L., Ettelaie, R., Holmes, M. & Chen, J. (2016). A comparison between young and elderly adults investigating the manual and oral capabilities during the eating process. Journal of Texture Studies, 47, 361-372. DOI: 10.1111/jtxs.12191

Laguna, L., Hetherington, M.M., Chen, J., Artigas, G. & Sarkar, A. (2016). Measuring eating capability, liking and difficulty perception of older adults: A textural consideration. Food Quality and Preference, 53, 47-56.

Chen, J.*  (2016). Food for elderly: challenges and opportunities. Journal of Texture Studies, 47, 255-256.

Chen, L.*, Chen, J., Wu, K. & Yu, L. (2016). Improved low pH emulsification properties of glycated peanut protein isolate by ultrasound Mailard reaction. Journal of Agricultural and Food Chemistry, 64, 5531-5538. DOI: 10.1021/acs.jafc.6b00989

Ettelaie, R.*, Holmes, M., Chen, J. & Farshchi, A. (2016). Steric stabilising properties of hydrophobically modified starch: amylose vs amylopectin. Food Hydrocolloids, 58, 364-377. http://dx.doi.org/10.1016/j.foodhyd.2016.03.004

Upadhyay, R., Brossard, N. & Chen, J.* (2016). Mechanisms underlying astringency: an tribology approach. Journal of Physics D. 49, 104003, (11pp).

Mingioni, M., Mehinagic, E., Laguna, L., Sarkar, A., Pirttijarvi, T., van Wymelbeke, V., Artigas, G., Chen, J., Kautola, H., Jarvenpaa, E., Maenpaa, T., Tahvonen, R., Grabska-Kobylecka, I. & Maitre, I. (2016). Fruit and vegetables liking among European elderly according to food preferences, attitudes towards food and dependency. Food Quality and Preference, 50, 27-37.

Chen, L., Chen, J., Yu, L. & Wu, K. (2016). Improved emulsifying capabilities of hydrolysates of soy protein isolate pretreated with high pressure microfluidization. LWT-Food Science & Technology, 69, 1-8.

Laguna, L. and Chen, J.* (2016) The eating capability: constituents and assessments. Food Quality and Preference, 48, 345-358.

Laguna, L., Sarker, A. & Chen, J. (2015). Assessment of eating capability of elderly subjects in UK: a quantitative evaluation. Proceedings of the Nutrition Society, 74, E167.

Laguna, L., Sarkar, A., Artigas, G. & Chen, J. * (2015). A quantitative assessment of the eating capability in the elderly individuals. Physiology and Behaviour, 147, 274-281.

陈建设, 吕治宏 (2015)老年饮食障碍与老年食品:食品工业的挑战与机遇。食品科学, 36, 310-315.

Aktar, T., Chen, J.*, Ettelaie, R. and Holmes, M. (2015). Tactile sensitivity and the capability of soft-solid texture discrimination. Journal of Texture Studies, 46, 429-439. Doi:10.1111/jtxs.12142.

Chen, J. (2015) Food oral processing: mechanisms and implications of food oral destruction. Trends in Food Science and Technology, 45, 222-228.

Chen, J. (2015) Integration to a continuous success, an editorial. Journal of Texture Studies, 47, 2.

Aktar, T., Chen, J.*, Ettelaie, R. and Holmes, M. (2015). Evaluation of the sensory correlation between touch sensitivity and the capacity to discriminate viscosity. Journal of Sensory Studies, 30, 98-107. Doi:10.1111/joss.12141.

Alsanei, W.A., Chen, J.* and Ding, R. (2015). Food oral breaking and the determining role of tongue muscle strength. Food Research International, 67, 331-337.

Steele, C. M.*, Alsanei, W. A., Ayanikalath, S., Barbon, C. E. A., Chen, J., Cichero, J. A. Y., Coutts, K., Dantas, R. O., Duivestein, J., Giosa, L., Hanson, B., Lam, P., Lecko, C., Leigh, C., Nagy, A., Namasivayam, A. M., Nascimento, W. V., Odendaal, I., Smith, C. H. & Wang, H. (2015). The influence of food texture and liquid consistency modification on swallowing physiology and function: A systematic review. Dysphagia, 30, 2–26. DOI 10.1007/s00455-014-9578-x.

Chen, J.* (2014). Food oral processing: some important underpinning principles of eating and sensory perception. Food Structure, 1, 95-105. DOI: 10.1016/j.foostr.2014.03.001

Chen, J.*, Liu, Z. and Prakash, S. (2014). Lubrication studies of fluid food using a simple experimental set up. Food Hydrocolloids, 42, 100-105. DOI10.1016/j.foodhyd.2014.01.003.

Alsanei, W.A. and Chen J.* (2014). Studies of the capability of bolus swallowing: the maximum tongue pressure, the bolus size and the bolus consistency. Journal of Texture Studies, 451-12. DOI: 10.1111/jtxs.12042.

Chen, J.* (2013) Foreword, Instrumental Assessment of Food Sensory Quality, A Practical Guide. Ed. D. Kilcast, Woodhead Publishing, Cambridge.

Cichero, J.*, Steele, C., Duivestein, J., Clavé, P., Chen, J., Kayashita, J., Dantas, R., Lecko, C., Speyer, R. and Lam, P. (2013). The need for international terminology and definitions for texture modified foods and thickened liquids used in dysphagia management: Foundations of a global initiative. Current Physical Medicine and Rehabilitation Reports, 1, 280-291.

Prakash, S., Tan, D. D. Y. and Chen, J. (2013). Applications of tribology in studying food oral processing and texture perception. Food Research International, 54, 1627-1635.

Chen, J.* (2013) An integrated approach to eating and sensory perception. Food Science & Technology, 27(3), 18-21.

Ettelaie, R., Tasker, A., Chen, J. and Alevisopoulos (2013). Kinetics of food biopolymer film dehydration: experimental studies and mathematical modelling. Industrial & Engineering Chemistry Research, 52, 7391-7402.

Verhertbruggen, Y., Marcus, S. E. Chen, J. and Knox, P.J, (2013) Cell wall pectic arabinans influence the mechanical properties of Arabidopsis thaliana inflorescence stems and their response to mechanical stress. Plant & Cell Physiology, 54, 1278-1288.

Chen, J.*, Khandelwal, N., Liu, Z. and Funami, T. (2013). Influences of food hardness on the particle size distribution of food boluses. Archives of Oral Biology, 58, 293-298.

Chen, J.* and Eaton, L. (2012). Multimodal mechanisms of food creaminess sensation. Food & Function, 3, 1265-1270.

Chen, J.* and Stokes, J. (2012). Rheology and tribology: two distinguish regimes of food texture sensation. Trends in Food Science and Technology, 25, 4-12. 

Chen, J.*, Gaikwad, V., Holmes, M., Murray, B., Povey, M., Wang, Y., & Zhang, Y. (2011). Development of a simple model device for in vitro gastric digestion investigation. Food and Function, 2, 174-182.

Chen, L., Chen, J., Ren, J.& Zhao, M. (2011) Effects of ultrasound pre-treatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates. Journal of Agricultural and Food Chemistry, 59, 2600-2609.

Chen, L., Chen, J., Ren, J. & Zhao, M. (2011). Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties. Food Hydrocolloids, 25, 887-897.

Chen, J.* & Lolivret, L. (2011). The determining role of bolus rheology in triggering a swallowing. Food Hydrocolloids, 25, 325-332.

Keijbets, E. Chen, J.* & Vieira, J. (2010). Chocolate demoulding and effects of processing conditions. Journal of Food Engineering, 98, 133-140.

Chen, J.* (2009). Surface energy analysis of food moulding and demoulding. New Food, 2, 59-61.

Chen, J.*, Ettelaie, R., Yang, H. & Yao, L. (2009). A novel technique for in situ measurements of stress development within a drying film. Journal of Food Engineering, 92, 383-388.

Keijbets, E., Chen, J.*, Dickinson, E. & Vieira, J. (2009). Surface energy investigation of chocolate adhesion to solid mould materials. Journal of Food Engineering, 92, 217-225.

Chan, P., Chen, J.*, Ettelaie, R., Alevisopoulos, S., Day, E. & Smith S. (2009). Filaments stretchability of biopolymer fluids and controlling factors. Food Hydrocolloids, 23, 1602-1609.

Chen, J.* (2009). Food oral processing, a review. Food Hydrocolloids, 23, 1-25.

Chen, J.*, Feng, M., Gonzalez, Y. & Pugnaloni, L. A. (2008). Application of probe tensile method for quantitative characterisation of the stickiness of fluid foods. Journal of Food Engineering, 87, 281-290.

Shen, L., Wang, X., Wang, Z., Wu, Y. & Chen, J. (2008). Studies on tea protein extraction using alkaline and enzyme methods. Food Chemistry, 107, 929-938.

Nayebzadeh, K., Chen, J. & Mohammad Mosavi, S. M. (2007). Interactions of WPI and xanthan in microstructure and rheological properties of protein gels and O/W emulsions. International Journal of Food Engineering, 4, article 9.

Chen, J.* (2007). Surface texture of foods: perception and characterization.CRC Critical Review of Food Science and Nutrition, 47, 583-598.

Chan, P., Chen, J.*, Ettelaie, R., Law, Z., Alevisopoulos, S., Day, E. & Smith S. (2007). Studies of the shear and extensional rheology of casein, waxy maize starch and their mixtures, Food Hydrocolloids, 21, 716-725.

Chen, J.*, Dickinson, E., Moschakis, T. & Nayebzadeh, K. (2007). Surface topography of heat-set whey protein gels containing NaCl and xanthan. In Food Colloids, Self-Assembly and Material Science, Dickinson, E. & Leser, M. E. (Eds.), Royal Society of Chemistry, Cambridge, pp. 473-484.

Varela, P., Chen, J., Fiszman, S. & Povey, M. J. W. (2006). Crispness assessment of roasted almonds by an integrated approach to texture description: texture, acoustic, sensory and structure. Journal of Chemometrics, 20, 311-320.

Courtois, P., Ettelaie, R. & Chen, J. (2006). Numerical Studies of Transport Properties in Heterogeneous Food Systems. Applied Rheology, 16:5, 275-286.

Nayebzadeh, K., Chen, J.*, Dickinson, E. & Moschakis, T. (2006). The surface structure smoothing effect of polysaccharides on a heat-set whey particle gel. Langmuir, 22(21), 8873-8880.

Chen, J.*, Moschakis, T. & Pugnaluni, L. (2006). Surface topography of heat-set whey protein gels by confocal laser scanning microscopy. Food Hydrocolloids, 20, 468-474.

Chen, J.* & Dickinson, E. (2005). Surface texture of particle gels: a feature in two dimensions or three dimensions? Trans IChemE, Part A, 83, 866-870.

Chen, J.*, Karlsson, C. & Povey, M. (2005). Acoustic envelope detector for crispness assessment of biscuits. Journal of Texture Studies, 36, 139-156.

Chen, J.*, Moschakis, T. & Nelson, P. (2004). Application of surface friction measurements for surface characterisation of heat-set whey protein gels. Journal of Texture Studies, 35, 493-510.

Chen, J. (2003). Rheology and machining ability of waterborne biopolymer labelling adhesives. Journal of Adhesion Science and Technology, 17, 409-421.

Semenova, M. G., Chen, J. Dickinson, E. Murray, B. S. & Whittle, M. (2001). Sticking of protein-coated particles in a shear field. Colloids & Surface B. Biointerface, 22, 237-244.

Chen, J., Dickinson, E., Lee, H. S. & Lee, W. P. (2001). Protein-based emulsion gels: effects of interfacial properties and temperature. In Food Colloids, Fundamentals of Formulation, Dickinson, E. & Miller, R. (Eds.), Royal Society of Chemistry, Cambridge, pp. 384-391.

Dickinson, E., Murray, B. S., Whittle, M. & Chen, J. (2001). Dynamic interactions between adsorbed protein layers from colloidal particle scattering in shear field. In Food Colloids, Fundamentals of Formulation, Dickinson, E. & Miller, R. (Eds.), Royal Society of Chemistry, Cambridge, pp. 272-281.

Chen, J. & Dickinson, E. (2000). On the temperature reversibility of the viscoelasticity of acid-induced sodium caseinate emulsion gels. International Dairy journal, 10, 541-549.

Whittle, M., Murray, B. S., Chen, J. & Dickinson, E. (2000). Simulation and experiments on colloidal particle capture in a shear field. Langmuir, 16, 9781-9791.

Casanova, H., Chen, J., Dickinson, E., Murray, B. S. & Whittle, W. (2000). Dynamic colloidal interactions between protein-stabilised particles: experiment and simulation. Physical Chemistry Chemical Physics, 2, 3861-3869.

Chen, J., Dickinson, E., Langton, M. & Hermansson, A-M. (2000). Mechanical properties and microstructure of heat-set whey protein emulsion gels. Lebensmittel-Wissenschaft und Technologie, 33, 299-307.

Chen, J., Dickinson, E. & Edwards, M. (1999). Rheology of acid-induced sodium caseinate stabilized emulsion gels. Journal of Texture Studies, 30, 377-396.

Chen, J. & Dickinson, E. (1999). Effect of monoglycerides and diglycerol-esters on viscoelasticity of heat-set whey protein emulsion gels. International Journal of Food Science and Technology, 34, 493-501.

Chen, J. & Dickinson, E. (1999). Interfacial ageing effect on the viscoelasticity of heat-set protein emulsion gel. Food Hydrocolloids, 13, 363-369.

Chen, J. & Dickinson, E. (1999). Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels. Colloids & Surface B. Biointerface. 12, 373-382.

Dickinson, E. & Chen, J. (1999). Heat-set whey protein emulsion gels: role of active and inactive filler particles. Journal of Dispersion Science and Technology, 20, 197-213.

Chen, J. & Dickinson, E. (1998). Viscoelastic properties of heat-set whey protein emulsion gels. Journal of Texture Studies, 29, 285-304.

Aveyard, R., Binks, R. P., Chen, J., Fletcher, P. D. I., BuscalI, R. & Davies, S. (1998). Surface and colloid chemistry of systems containing pure sugar surfactant. Langmuir, 14, 4699-4709.

Chen, J. & Dickinson, E. (1998). Viscoelastic properties of protein-stabilized emulsions: effect of protein-surfactant interactions. Journal of Agriculture and Food Chemistry, 46, 91-97.

Chen, J., Lu, G., Wei, D. & Yao, K. (1998). Studies on the acidity properties of Eu(III) complexes with -amino acids by 13C NMR. ACTA Chimica Sinica, 56, 892-899.

Chen, J., Evison, J. & Dickinson, E. (1995). Surfactant-protein competitive adsorption and electrophoretic mobility of oil-in-water emulsions. In Food macromolecules and Colloids, Dickinson, E. & Lorient, D. (Eds.), Royal Society of Chemistry, Cambridge. pp 256-260.

Chen, J. & Dickinson, E. (1995). Surface shear viscosity and protein-surfactant interactions in mixed protein films adsorbed at the oil-water interface. Food Hydrocolloids, 9, 35-42.

Chen, J. & Dickinson, E. (1995). Protein/surfactant interfacial interactions. Part 1. Flocculation of emulsions containing mixed protein + surfactant. Colloids and Surface A. 100, 255-265.

Chen, J. & Dickinson, E. (1995). Protein/surfactant interfacial interactions. Part 2. Electrophoretic mobility of mixed protein + surfactant systems. Colloids & Surface A. 100, 267-277.

Chen, J. & Dickinson, E. (1995). Protein/surfactant interfacial interactions. Part 3. Competitive adsorption of protein + surfactant in emulsions. Colloids and Surface A. 101, 77-85.

Chen, J. & Dickinson, E. (1994). Protein/protein and protein/surfactant interactions in emulsion systems. Carbohydrate Polymers, 25, 217.

Tian,Q, Shen, L., Yao, K. and Chen, J. (1994). Molecular mechanics calculations of -alanine and L-histidine and NMR study of their lanthanides complexes. ACTA Chimica Sinica, 52, 567-572.

Chen, J., Dickinson, E. & Iveson, G. (1993). Interfacial interactions, competitive adsorption and emulsion stability. Food Structure, 12, 135-146.

Chen, J. & Dickinson, E. (1993). Time-dependent competitive adsorption of milk proteins and surfactants in oil-in-water emulsions, Journal of the Science of Food and Agriculture, 62, 283-289.

Yao, K., Chen, J., Shen, L. & Xu, Y. (1990). Studies on13CNMR spectra and structure of lanthanide alaninate complexes. ACTA Chimica Sinica, 48, 884-889. 


联系方式:Email: jschen@zjsu.edu.cn.



分享到:0
上一条: 梁新乐教授,博士生导师 2017/2/21
下一条: 熊春华教授,博士生导师 2017/2/21
Copyright©2014 浙江工商大学食品与生物工程学院 版权所有 技术支持:名冠电商
浙江省杭州市下沙高教园区学正街18号 联系电话:(86)571-28008900
E-mail:spxy@zjsu.edu.cn 浙ICP备05073962号 浙公网安备33011802000512号 网站管理
 
友情链接