设为主页 | 加入收藏夹
 
首页
学科介绍
学科动态
学科方向
学术队伍
科学研究
人才培养
学术交流
开放基金
制度建设
陈建设教授,博士生导师
( 发布日期:2013/4/9 阅读:1325次 关闭

     

陈建设,男,196111月生,浙江省苍南县人。浙江大学化学系本科(1983)和硕士(1986)1991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。

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; 并聘任英国利兹大学食品与营养学院特别科研顾问。

社会兼职:

英国食品科技学院(Institute of Food Science and Technology)院士;英国皇家化学会 (Royal Society of Chemistry) 食品委员会委员;国际吞咽障碍者膳食标准化协会 (International Dysphagia Diet  Standardization Initiative) 创始委员。国际食品口腔加工学术会议 (Food Oral Processing: Physics, Physiology and Psychology of Eating)科学委员会主委; 国际食品结构与功能论坛(Food Structure and Function Forum)科学委员会委员; 国际食品性质学术会议(International Conference on Food Properties) 科学委员会委员. 原曼切斯城市大学食品专业特聘考试官。SCI杂志“质构研究杂志”(Journal of Texture Studies) 副主编;食品结构 (Food Structure), 食品消化(Food Digestion) 食品科学与人类健康(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. 目前正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,结合交叉了食品物理学,口腔生理学,感官心理学等学科,首先倡导提出了食品口腔加工的概念,并于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 PerceptionWiley-Blackwell, 2012)。科研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的加工设计. 所发表科研论文享有很好的影响力,论文平均被引用率达19.5并荣邀在多个国际学术会议上作主题演讲。

研究领域与方向:

食品质构与食品物性学

食品口腔加工与感官的物理学与口腔生理学原理;食品胶体与食品乳状液的设计与消化控制机理;食品吞咽控制理论与老年食品的开发。

代表性论文与著作:

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

2. Chen, J., Liu, Z. and Prakash, S. (2013). Development of a simple experimental technique for lubrication studies of fluid food. Food Hydrocolloids, in press.

3. 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, in press.

4. Alsanei, W.A. and Chen J. (2013). Studies of the capability of bolus swallowing: the maximum tongue pressure, the bolus size and the bolus consistency. Journal of Texture Studies, in press.

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

6. 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.

7. 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.

8. 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.

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

10. Chen, J. and L. Engelen (2012). Food Oral Processing: Fundamentals of Eating and Sensory Perception, Wiley-Blackwell,Oxford.

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

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

13. 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.

14. 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.

15. 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.

16. 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.

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

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

19. Chen, J. & Rosenthal, A. (2009). Food processing. In Food Science and Technology, G. Campbell-Platt (Ed.), Wiley-Blackwell,Oxford, pp. 207-246.

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

21. 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.

22. 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.

23. 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.

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

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.

26. 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.

27. 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.

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

29. 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.

30. 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.

31. 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.

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

33. 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.

34. 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.

35. 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.

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

37. 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.

联系方式:Email: jschen@zjgsu.edu.cn.

分享到:0
上一条: 戴志远研究员,博士生导师 2013/4/9
下一条: 顾青研究员,博士生导师 2013/4/9
主办单位:浙江省食品科学与工程重中之重一级学科 地址:浙江省杭州市下沙高教园区学正街18号 电话:0571-28008908 邮编:310018
Copyright 2011-2013 spxk.zjgsu.Edu.cn.All Rights Reserved 技术支持:名冠电子商务 网站管理
您是本站第 位访客