陈琳,女,陕西西安人,食品科学工学博士,副教授。
一、学习工作情况
2002.9-2006.7 本科,西北农林科技大学,学士,杨凌,中国
2006.9-2011.7 硕博连读,南京农业大学 ,博士,南京,中国
2011.6-2012.10 加州大学戴维斯分校营养学院工作,博士后研究员,美国
2013.07-至今 西北农林科技大学bet36365,副教授。
二、研究领域或方向:
畜产品加工与质量控制,肉品科学,动物性蛋白结构与功能。
三、主持研究项目
1.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,60万,主持
2.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,26万,主持
3.国家博士后基金面上项目,2017M613220,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,5万,主持
4.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,10万,主持
5.陕西省博士后面上项目,2016BSHEDZZ102,羊肉成熟过程中肌细胞自噬与凋亡的交互作用,2万,主持
6.陕西省博士专项配套基金,5万,主持
7.2015年青年基金配套基本科研业务费,4万,主持
8.中央高校基本科研业务科技创新一般项目,10万,主持
9.西北农林科技大学博士科研启动基金,5万,主持
四、第一作者或通讯作者发表的学术论文:
1)L. Chen(#), N. Ullah(#), C. Li, R. M. Hackman, Z. Li, X. Xu, G. Zhou,X. 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.
2)L. Chen, C. Li, N. Ullah, Y. Guo, X. Sun, X. Wang, X. Xu, R. M. Hackman, G. Zhou (*), X. 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.
3)L. Chen, X. Feng, Y. Zhang, X. Liu, W. Zhang, C. Li, N. Ullah, X. Xu, G. 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.
4)L. Chen(#), X. Feng(#), W. Zhang, X. Xu, G. Zhou(*), The effects of inhibitors on synergistic interaction between calpain and caspase-3 during postmortem ageing of chicken meat, Journal of Agricultural and Food Chemistry, 2012, 60 (34): 8465-8472.
5)L. Chen, X. Feng, F. Lu, X. Xu, G. Zhou(*), Q. Li, X. 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.
6)X. Feng(#), L. Chen(#), S. Zhuang(*), C. Li, Z. Yan, X. Xu, G. Zhou, Effect of duck meat consumption on thyroid hormone concentrations and energy metabolism of Sprague-Dawley rats, Appetite, 2013, 69: 94-101.
7)X. Feng, C. Li, X. Jia, Y. Guo, N. Lei, R. M. Hackman, L. Chen(*), G. Zhou. Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage [J]. Meat Science, 2016, 116: 260-267
8)X. Feng, C. Li, N. Ullah, R. M Hackman, L. Chen(*), G. 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
9)X. Feng, C. Li, N. Ullah, J. Cao, Y. Lan, W. Ge, R. M Hackman, Z. Li, L. 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
10)X. Feng, N. Ullah, X. Wang, X. Sun, C. Li, Y. Bai, L. Chen(*), Z. Li(*). Characterization of Bacterial Cellulose by Gluconacetobacter hansenii CGMCC 3917 [J]. Journal of food science, 2015, 80(10): E2217-E2227
五、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
邮编:712100
联系电话:18192067175
Email: lchen@nwsuaf.edu.cn