陈琳

基本信息

陈琳，副教授，博士生导师。

工作经历

一、教育背景：

1. 2006/09-2011/06，南京农业大学，食品科技学院，硕博连读博士，导师：周光宏

2. 2002/09-2006/07，西北农林科技大学，动物科技学院，学士

二、工作简历：

1. 2018/8-2019/8, 美国威斯康星大学麦迪逊分校, 动物科学学院肉品科学系, 访问学者，导师：James R. Claus

2. 2017/1-现在, 西北农林科技大学, 食品科学与工程学院, 副教授

3. 2013/7-2016/12, 西北农林科技大学, 食品科学与工程学院, 讲师

4. 2011/6-2012/10, 美国加州大学戴维斯分校, 农业与环境科学学院营养系, 博士后，导师：Robert M. Hackman

三、社会兼职：

1. 陕西省科技特派员。

2. 陕西省综合评标评审专家。

3. 国家自然科学基金评审专家。

4. 安徽省科技项目评审专家。

5. Journal of Agricultural and Food Chemistry, Food Chemistry，Meat Science, LWT等多个期刊的审稿人。

荣誉获奖

1. 获得陕西省高等学校科学技术二等奖，排名第二。

2. 荣获首批国家级一流本科课程《食品标准与法规》，排名第五。

3. 获得陕西省科技工作者创新创业大赛铜奖，排名第一。

4. 获得第五届全国大学生生命科学创新创业大赛指导教师二等奖。

科学研究

一、研究方向：

1. 动物源食品的营养功能与加工特性。

2. 未来食品的开发与研究。

3. 肉制品成熟与保鲜。

二、科研项目：

1.国家自然基金面上项目，32072142，鸡肉成熟过程中microRNA介导细胞凋亡的嫩度调控机制，2021/01-2024/12，58万，在研，主持

2.国家自然基金面上项目，31771904，羊肉成熟中内质网应激介导细胞凋亡的作用机制，2018/01-2021/12，60万，在研，主持

3.国家自然基金青年项目，31401515，羊肉成熟中caspase-3激活通路对肌原纤维降解的作用机制，2015/01-2017/12，26万，结题，主持

4.国家博士后特别资助项目，2018T111103，Bcl-2家族蛋白通过细胞凋亡对羊肉成熟的调控机制，15万，主持

5.国家博士后基金面上项目二等资助，内质网应激介导的细胞凋亡在羊肉成熟过程中的作用机制，2017/01-2019/01，5万，主持

6. 陕西省农业科技创新与攻关，2020NY-186，蛋白质糖基化修饰增强腊羊肉风味稳定性的关键技术研究，2020/01-2021/12，10万，在研，主持

7. 陕西省农业科技创新与攻关，2015NY022，腊羊肉腌制过程中保水性的定向控制研究，2015/01-2016/12，10万，主持

陕西省博士后面上项目，羊肉成熟过程中肌细胞自噬与凋亡的交互作用，2017/01-2018/12，2万，主持

三、代表性研究成果：

1. Yuanqi Lv, Xianchao Feng, Rong Yang, Shan Qian, Yaping Liu, Xinglian Xu, Guanghong Zhou, NiamatUllah, Beiwei Zhu, Lin Chen (*), Dual role (promotion and inhibition) of transglutaminase in mediating myofibrillar protein gelation under malondialdehyde-induced oxidative stress. Food Chemistry 2021, 353, 129453.

2. Peipei Dou, Xianchao Feng, Xingguang Cheng, Qinhao Guan, Junlan Wang, Shan Qian, Xinglian Xu, Guanghong Zhou, Niamat Ullah, Beiwei Zhu, Lin Chen (*), Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine. LWT 2021, 144, 111198.

3. Lin Chen, Yuwei Chai, Jun Luo, Junlan Wang, Xuebo Liu, Tongting Wang, Xinglian Xu, Guanghong Zhou, Xianchao Feng (*), Apoptotic changes and myofibrils degradation in post-mortem chicken muscles by ultrasonic processing [J], LWT, 2021: 110985.

4. Yuanqi Lv, Xianchao Feng, Yujing Wang, Qinhao Guan, Shan Qian, Xinglian Xu, Guanghong Zhou, Niamat Ullah, Lin Chen (*), The gelation properties of myofibrillar proteins prepared with malondialdehyde and (−)-epigallocatechin-3-gallate [J], Food Chemistry, 2021, 340: 127817.

5. Yumei Xie, Xuening Niu, Jingwen Yang, Runze Fan, Jiahao Shi, Xianchao Feng, Lin Chen (*), Active biodegradable films based on the whole potato peel incorprorated with bacterial cellulose and curcumin [J], International Journal of Biological Macromolecules, 2020, 150：480-491.

6. Yuanqi Lv, Lin Chen, Haizhou Wu, Xinglian Xu, Guanghong Zhou, Beiwei Zhu, Xianchao Feng (*), (-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress[J], Food Chemistry, 2019, 285: 139-146.

7. Lin Chen（#）, Niamat Ullah（#）, Chenyi Li, Robert M Hackman, Zhixi Li, XingLian Xu, Guanghong Zhou，XianChao Feng (*), Incorporated glucosamine adversely impacts emulsifying properties of whey protein isolate (WPI) polymerized by transglutaminase [J]. Journal of Dairy Science, 2017, 100 (5): 3413-3423.

8. Lin Chen, Chenyi Li, Niamat Ullah, Yan Guo, Xuchun Sun, XuejiaoWang, Xinglian Xu, Robert M Hackman, Guanghong Zhou (*), Xianchao Feng (*), Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation [J], Meat Science, 2016, 121: 228-237.

9. Lin Chen, XianChao Feng, Yingyang Zhang, Xuebo Liu, WanGang Zhang, Chunbao Li, Niamat Ullah, XingLian Xu, GuangHong Zhou (*),Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing [J], Food Chemistry, 2015, 177: 280-287.

10. Lin Chen（#）, Xianchao Feng（#）, Wangang Zhang, Xinglian Xu, Guanghong Zhou (*), The effects of inhibitors on synergistic interaction between calpain and caspase-3 during postmortem ageing of chicken meat [J], Journal of Agricultural and Food Chemistry, 2012, 60 (34): 8465-8472.

11. Lin Chen, XianChao Feng, Feng Lu, XingLian Xu, GuangHong Zhou (*), QingYun Li, XiangYing Guo, Effects of camptothecin, etoposide and Ca2+ on caspase-3 activity and myofibrillar disruption of chicken during postmortem ageing [J], Meat Science, 2011, 87(3): 165-174.

12. Xianchao Feng, Chenyi Li, Xu Jia, Yan Guo, Na Lei, Robert M. Hackman, Lin Chen（*）, Guanghong Zhou. Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage [J]. Meat Science, 2016, 116: 260-267

13. Xianchao Feng, Chenyi Li, Niamat Ullah, Robert M Hackman, Lin Chen（*）, Guanghong Zhou. Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation [J]. Journal of Agricultural and Food Chemistry, 2015, 63(51): 10957-10964

14. Xianchao Feng, Chenyi Li, Niamat Ullah, Jiqianrui Cao, Yongli Lan, Wupeng Ge, Robert M Hackman, Zhixi Li, Lin Chen（*）. Susceptibility of whey protein isolate to oxidation and changes in physicochemical, structural, and digestibility characteristics [J]. Journal of Dairy Science, 2015, 98: 7602-7613

15. Xianchao Feng, Niamat Ullah, Xuejiao Wang, Xuchun Sun, Chenyi Li, Yun Bai, Lin Chen（*）, Zhixi Li（*）. Characterization of Bacterial Cellulose by Gluconacetobacter hansenii CGMCC 3917 [J]. Journal of food science, 2015, 80(10): E2217-E2227

16. Xianchao Feng（#）, Lin Chen（#）, Su Zhuang（*）, Chunbao Li, Zhenguo Yan, Xinglian Xu, Guanghong Zhou, Effect of duck meat consumption on thyroid hormone concentrations and energy metabolism of Sprague-Dawley rats, Appetite, 2013, 69: 94-101.

联系方式

通讯地址：陕西杨凌西农路22号西北农林科技大学食品学院A416

电话：18192067175

E-mail：lchen@nwafu.edu.cn