陳柄燦，研究員（教授） 研究領(lǐng)域 l 非均相食品體系下脂肪氧化及天然抗氧化劑關(guān)系研究 l 基于膠體與表面化學(xué)的抗氧化新技術(shù)研究 l 生物活性脂質(zhì)及其傳輸系統(tǒng)研究 學(xué)習(xí)經(jīng)歷 l 1998.9-2002.7 四川理工學(xué)院 食品科學(xué)與工程專業(yè) 獲工學(xué)學(xué)士學(xué)位 l 2002.9-2005.7重慶大學(xué) 藥物化學(xué)專業(yè) 獲理學(xué)碩士學(xué)位 l 2008.8-2011.12 美國馬薩諸塞州立大學(xué) 食品科學(xué)專業(yè) 獲博士學(xué)位
工作經(jīng)歷 l 2005.7-2007.5 西南大學(xué) 食品科學(xué)學(xué)院 助教 l 2007.5-2012.5 西南大學(xué) 食品科學(xué)學(xué)院 講師 l 2011.12-2012.9 美國馬薩諸塞州立大學(xué) 博士后 l 2012.5-2014.6 西南大學(xué) 食品科學(xué)學(xué)院 副教授 l 2014.7-至今 西南大學(xué) 食品科學(xué)學(xué)院 研究員（教授）
學(xué)術(shù)及社會兼職 l 2012年 美國油脂化學(xué)家協(xié)會（AOCS）第103屆年會分會場主席 l 2008-至今 美國油脂化學(xué)家協(xié)會（AOCS） l 2010-2012 美國油脂化學(xué)家協(xié)會脂肪氧化與品質(zhì)分會執(zhí)行委員會成員 l 2010-至今 美國食品技術(shù)協(xié)（IFT） l 2011-至今 美國化學(xué)學(xué)會會員（ACS） l 20011-2013 Inform 雜志顧問委員會成員 l 2011-至今Phi Tau Sigma Honorary Society 榮譽(yù)會員 l Journal of Agricultural and Food Chemistry、Food Chemistry、Food Research International、食品科學(xué)等多種食品專業(yè)期刊審稿人
科研項目
主持國家自然基金面上、青年項目各一項；主持中央高�；究蒲袠I(yè)務(wù)費專項重大、重點項目各一項；主持重慶市科委創(chuàng)新青年科技人才培養(yǎng)項目一項；參與并主要負(fù)責(zé)完成美國農(nóng)業(yè)部項目一項；參與國家自然科學(xué)基金兩項。 主要學(xué)術(shù)論文（2009-） l Yangping Ding, Xiaoli Ye, Jiaying Zhu, Xiaokang Zhu, Xuegang Li, and Bingcan Chen*. Structural Modification of Berberine Alkaloid and their Hypoglycaemic Activity. Journal of Functional Foods, 2014, 7: 229-237.
l Bingcan Chen*, David Julian McClements, and Eric Andrew Decker. Impact of Diacylglycerol and Monoacylglycerol on the Physical and Chemical Properties of Stripped Soybean Oil. Food Chemistry, 2014, 142(1): 365-372
l Bingcan Chen*, David Julian McClements, and Eric Andrew Decker. Antioxidant Regeneration: a Rational Strategy to Improve Oxidative Stability in Algal Oil. Inform, 2013, 24(8): 544-546
l Bingcan Chen, David Julian McClements, and Eric Andrew Decker. Design of Foods with Bioactive Lipids for Improved Health. Annual Review in Food Science and Technology, 2013, 4:35-56.
l Bingcan Chen*, Hongjun Li, Yangping Ding, Huayi Suo. Formation and Microstructural Characterization of Whey Protein Isolate/Beet Pectin Coacervations by Laccase Catalyzed Cross-linking. LTW-Food Science and Technology, 2012, 47(1):31-38.
l Ketinun Kittipongpittaya, Bingcan Chen, Atikorn Panya, David Julian McClements, and Eric A. Decker. Prooxidant Activity of Polar Lipid Oxidation Products in Bulk Oil and Oil-in-Water Emulsion. Journal of the American Oil Chemists
l Bingcan Chen, Atikorn Panya. David Julian McClements, and Eric Andrew Decker. New Insights into the Role of Iron in the Promotion of Lipid Oxidation in Bulk Oils Containing Reverse Micelles. Journal Agricultural and Food Chemistry, 2012, 60 (13), 3524-3532.
l Bingcan Chen*, David Julian McClements, Eric Andrew Decker. Physical and Oxidative Stability of Pre-emulsified Oil Bodies Aqueous Extracted From Soybeans. Food Chemistry, 2012, 132(3):1514-1520.
l Shiyuan Dong, Binbin Wei, Bingcan Chen, D.Julian McClements, Eric A. Decker. Chemical and Antioxidant Properties of Casein Peptide and its Glucose Maillard Reaction Products in Fish Oil-in-Water Emulsions. Journal Agricultural and Food Chemistry, 2011, 59 (24): 13311-13317.
l Shiyuan Dong, Atikorn Panya, Mingyong Zeng, Bingcan Chen, D. Julian McClements, Eric A. Decker. Characteristics and Antioxidant Activity of Hydrolyzed β-lactoglobulin-glucose Maillard Reaction Products. Food Research International, 2012, 46(1):55-61.
l Laguerre Mickaël, Chen Bingcan, Lecomte Jerome, Villeneuve Pierre, McClements David, Decker Eric. Antioxidant Properties of Chlorogenic Acid and its Alkyl Esters in Stripped Corn Oil in Combination to Phospholipids and Water. Journal Agricultural and Food Chemistry, 2011, 59(18):10361-10366.
l Bingcan Chen, David Julian McClements, and Eric Andrew Decker. Minor Components in Food Oils: a Critical Review of Their Roles on Lipid Oxidation Chemistry in Bulk Oils and Emulsions. Critical Review in Food Science and Nutrition, 2011, 51(10):901-916.
l Chen Bingcan, Han Ashley, Laguerre Michael, McClements David Julian, Decker Eric Andrew. Role of Reverse Micelles on Lipid Oxidation: Impact of Phospholipids on Antioxidant Activity of α-tocopherol and Trolox in Stripped Soybean Oil. Food & Function, 2011, 2, 302-309.
l Bingcan Chen*, Hongjun Li, Yangping Ding, Jiajia Rao. Improvement of Physicochemical Stabilities of Emulsions Containing Oil Droplets Coated by Non-globular Protein-Beet Pectin Complex Membranes. Food Research International, 2011, 44, 1468-1475.
l Chen Bingcan*, McClements David Julian, Decker Eric Andrew. Rethinking Oxidation in Bulk oil: Role of Physical Structures. Inform, 2010, 21(9):577-577.
l Chen Bingcan, Han Ashley, McClements David Julian, Decker Eric Andrew. Physical Structures in Soybean Oil and Their Impact on Lipid Oxidation. Journal Agricultural and Food Chemistry, 2010, 58(22):11993-11999.
l Bingcan Chen, David Julian McClements, David A. Gray and Eric Andrew Decker. Stabilization of Soybean Oil Bodies by Enzyme (Laccase) Cross-linking of Adsorbed Beet Pectin Coatings. Journal Agricultural and Food Chemistry, 2010, 58 (16): 9259-9265.
l Ricard Bou, Bingcan Chen, Francesc Guardiola, Rafael Codony, Eric A. Decker. Determination of Lipid and Protein Hydroperoxides Using the Fluorescent Probe Diphenyl-1-Pyrenylphosphine. Food Chemistry, 2010, 123(3): 892-900.
l Chen Bingcan, McClements David Julian, Decker Eric Andrew. Role of Continuous Phase Anionic Polysaccharides on the Oxidative Stability of Menhaden Oil-in-Water Emulsions. Journal Agricultural and Food Chemistry, 2010, 58(6): 3779-3784.
l Rao JiaJia, Chen ZhongMin, Chen BingCan. Modulation and Stabilization of Silk Fibroin-Coated Oil-in-Water Emulsions. Food Technology and Biotechnology, 2009, 47(4):411-420.
論著 l Bingcan Chen. “Storage Stability: Mechanism of Degradation”. In ‘Encyclopedia of Food and Health’, 2015, Elsevier Science Ltd
l Bingcan Chen, D Julian McClements, Eric A Decker. “Oxidation in Different Food Matrices: How Physical Structure Impacts Lipid Oxidation in O/W Emulsions and Bulk Oils”. In ‘Lipid Oxidation: Challenges in Food System’, 2013, 129-154, AOCS press.
l Eric A Decker, Bingcan Chen. “Understanding Antioxidant Mechanisms in Preventing Oxidation in Foods” in ‘Oxidation in Foods and Beverages and Antioxidant Applications’, 2010, 225-243, Woodhead Publishing Limited.
學(xué)術(shù)會議口頭報告 l Bingcan Chen, David Julian McClements, Eric Andrew Decker. The Impact of the Hydrophilic Antioxidants and Tocopherols Combinations on the Oxidative Stability of Algae Oil. 104 AOCS Conference, April 28-May 1, 2013, Montreal, Canada.
l Bingcan Chen, David Julian McClements, Eric Andrew Decker. The Oxidative Stability of Algae Oil and Water-in-Algae Oil Emulsions: the Impact of Natural Antioxidants and Emulsifiers. World Congress on Oleo Science and 29th ISF Congress (WCOS 2012), October 1-4, 2012, Sasebo, Japan.
l Bingcan Chen, David Julian McClements, Eric Andrew Decker. New Insight into the Iron Valence State/ Antioxidants Relationship in Bulk Oil Oxidation: Iron Existence and Depletion of Antioxidants. 243st ACS Conference, April 24-26, 2012, San Diago, CA.
l Bingcan Chen, David Julian McClements, Eric Andrew Decker. The Role of Iron on the Effectiveness of Antioxidants in Bulk Oil. 103 AOCS Conference, April 29-May 2, 2012, Long Beach, CA.
l Eric Decker, Chen, B. and McClements, D.J. Re-examining the Mechanisms of Lipid Oxidation in Bulk Oils: the Role of Physical Structures. AAOCS biennial conference programme, November 9-11, 2011, Adelaide, Australia.
l Bingcan Chen, David Julian McClements, Eric Andrew Decker. Role of Reverse Micelles on Lipid Oxidation: Impact of Phospholipids on Antioxidant Activity of α-tocopherol and Trolox in Stripped Soybean Oil. 102 AOCS Conference, May 1-4, 2011, Cincinnati, OH.
l Bingcan Chen, David Julian McClements, Eric Andrew Decker. Role of Phospholipids Reverse Micelles on Lipid Oxidation: Impact of Minor Components on Physicochemical Properties of Stripped Soybean Oil. 102 AOCS Conference, May 1-4, 2011, Cincinnati, OH (Invited Talk).
l Shiyuan Dong, Bingcan Chen, David Julian McClements, Eric Andrew Decker. Chemical Properties of Casein Peptide-Glucose Maillard Reaction Products and Their Effects on Lipid Oxidation in Fish Oil-in-Water Emulsions. IFT Conference, June 11-14, 2011, New Orleans, LA.
l Bingcan Chen. Micro-Heterogeneous Structures (MHS) in Bulk Oils: Structure characterization & Chemical Stability. International Student Symposium: Recent Advances in Food Science &Technology, April 14th, 2010, University of Massachusetts, Amherst.
l Bingcan Chen, David Julian McClements, Eric Andrew Decker. Impact of Phospholipids on the Physical and Chemical Properties of Bulk Oil. 101 AOCS Conference, May 16-19, 2010, Phoenix, AZ.
學(xué)術(shù)會議墻報 l Bingcan Chen, D. Julian McClements, Eric A. Decker. Role of continuous phase anionic polysaccharides on the oxidative stability of Menhaden oil-in-water emulsions at neutral pH. IFT Conference, July 17-21, 2010, Chicago, IL
l Bingcan Chen, D. Julian McClements, Eric A. Decker. Impact of Phospholipids on the Physical and Chemical Properties of Bulk Oil. IFT Conference, July 17-21, 2010, Chicago, IL
l Bingcan Chen, David Julian McClements, Eric Andrew Decker. Role of phospholipids reverse micelles on lipid oxidation: impact of minor components on physicochemical properties of stripped soybean oil. IFT Conference, June 11-14, 2011, New Orleans, LA
獲獎情況 l 美國化學(xué)會(ACS) Withycombe-Charalambous獎學(xué)金，2012
l 美國油脂化學(xué)家協(xié)會(AOCS) Thomas H. Smouse Memorial Fellowship，2011
l 美國油脂化學(xué)家協(xié)會(AOCS) 榮譽(yù)學(xué)生獎，2011
l 美國食品技術(shù)協(xié)(IFT)年會論文大賽食品化學(xué)專業(yè)二等獎，2011
l 美國食品技術(shù)協(xié)會東北分會 2011研究生獎學(xué)金，2011
l Francis Poster Competition 一等獎，2011
l 美國食品技術(shù)協(xié)會東北分會 2010研究生獎學(xué)金，2010
聯(lián)系地址 重慶市北碚區(qū)西南大學(xué)食品科學(xué)學(xué)院 400715
電話 ：023-68251298（O） 傳真：023-68251947
E-mail：rjj0323@swu.edu.cn
|
ruier123
