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姓 名：陈佳 学 历：博士研究生 职 称：讲师 院系部门：食品科学与工程 专 业：食品科学与工程 联系方式：E-mail: chenjia@lcu.edu.cn |
个人简介
陈佳，1993年5月生，山东临沂人，博士研究生，讲师，中共党员。2023年6月毕业于西北农林科技大学食品科学与工程学院，获工学博士学位，同年6月进入聊城大学农学与学业工程学院工作。公开发表SCI论文20余篇，其中以第一作者发表SCI论文11篇，EI论文1篇。
教学工作
研究方向
功能性油脂及食品安全检测
科研项目
参与国家自然科学基金项目：薯片油炸过程中淀粉-脂质复合物形成与调控机制研究。
代表性成果
1. Chen Jia, et al. Synthesized alkyl ferulates with different chain lengths inhibited the formation of lipid oxidation products in soybean oil during deep frying. Food Chemistry, 2023. 410, 130458.
2. Chen Jia, et al. The formation, determination and health implications of polar compounds in edible oils: Current status, challenges and perspectives. Food Chemistry, 2020. 364, 130451.
3. Chen Jia, et al. Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying. Food Chemistry X, 2022. 14, 100359.
4. Chen Jia, et al. Comparative study on the evolution of polar compound composition of four common vegetable oils during different oxidation processes. LWT-Food Science and Technology, 2020. 129, 109538.
5. Chen Jia, et al. Combination of Span 20 and pH-assisted walnut oil extraction during aqueous extraction process. LWT-Food Science and Technology, 2018. 91, 477483.
6. Geng Qiaona#, Chen Jia#, et al. Salt-assisted aqueous extraction combined with Span 20 allow the obtaining of a high-quality and yield walnut oil. LWT-Food Science and Technology, 2020. 131, 108956.
7. Chen Jia, et al. Comparison of non‐volatile degradation products formed from different vegetable oils during deep frying of French fries. International Journal of Food Science & Technology. 2022. 15921.
8. Chen Jia, et al. Polar compound composition of four vegetable oils as affected by tert‐butylhydroquinone (TBHQ) and chlorophyll during room-temperature storage. International Journal of Food Science & Technology. 2020. 56(4), 1886-1895.
9. Chen Jia, et al. Determination of Total Polar Compounds in Frying Oils by PE-Film-Based FTIR and ATR-FTIR Spectroscopy. European Journal of Lipid Science and Technology, 2018.120(12), 1800250.
10. Chen Jia, et al. Formation of oxidation products in polar compounds of different vegetable oils during French fries deep‐frying. Journal of Food Processing and Preservation, 2022.10704.
11. Chen Jia, et al. An Improved Method for Determination of Cyanide Content in Bitter Almond Oil. Journal of Oleo Science, 2018. 67(3), 289-294.
12. 陈佳, 于修烛, 刘晓丽, 等. 基于傅里叶变换红外光谱的食用油质量安全检测技术研究进展[J]. 食品科学, 2018, 39(07): 270-277.
