【个人简介】
陈佳男，男，1992年11月，辽宁省沈阳市人，中共党员，博士，副教授，硕士研究生导师，大连工业大学博士毕业（师从朱蓓薇院士、秦磊教授）。沈阳市拔尖人才。辽宁省食品科学技术学会会员。担任《Foods》特邀编辑，《Food Safety and Health》期刊编委，《Journal of Future Foods》，《Food & Medicine Homology》，《eFood》，《食品工业科技》等国际期刊青年编委，《西部素质教育》省级期刊编委。
【研究领域及主要项目】
主要研究领域：
1.食品加工过程中的品质变化与调控。
2.发酵食品利用与资源开发。
科研项目
1.2026/07- 2028/12，辽宁宁省教育厅高校基本科研项目（自主选题-重大重点），紫苏籽粕蛋白-多糖-多酚同源三元复合物的构建及其包埋紫苏籽油的稳定机制研究，8万元，主持/在研。
2.2025/08-2027/07，辽宁省科技厅博士启动项目，智能热响应微胶囊的藤椒油控释体系构建及其对鱼腥味抑制作用的分子机制研究，2025-BS-0281，5万元，主持/在研。
3.2025/01-2026/12，辽宁省企业科技特派员后补助项目，1万元，主持/在研。
4.2024/10-2027/10，辽宁大学人才引进科研启动项目，d295000069，10万元，主持/在研。
5.2024/11-2025/11，辽宁大学青年科研基金（重点）项目，基于GC-MS、GC-IMS结合分子动力学分析不同方式干燥藤椒的呈香特征的研究，LDZDJC2403，1万元，主持/结题。
6.2016/07-2020/12，国家重点研发计划项目，中华传统食品工业化加工关键技术研究与装备开发，2016YFD0400400，2500万，参与。
7.2020/04-2022/12，辽宁省科技重大专项计划子任务，辽宁特色海产品深加工产业化关键技术开发利用与示范，2020JH1/10200001，60万，参与。
8.2021/12-2024/07，内蒙古昆明卷烟有限责任公司（横向），烟草醇化菌群体系构建及调控技术研究，202115010534-HM-471，700万，参与。
【学术成果】
学术论文
1.Jia-Nan Chen, Yu-Ying Zhang, Xu-Hui Huang, Hong-Peng Wang, Xiu-Ping Dong, Bei-Wei Zhu, Lei Qin*. Analysis of Lipid Molecules Profiling and Conversion Pathway in Mandarin Fish (Siniperca chuatsi) during Fermentation via Untargeted Lipidomics.Journal of Agricultural and Food Chemistry. 2023, 22:8673-8684. (1区TOP, IF:5.895,封面文章/热点论文/高被引论文)
2.Jia-Nan Chen, Yu-Ying Zhang, Xu-Hui Huang, Meng Dong, Xiu-Ping Dong, Da-Yong Zhou, Bei-Wei Zhu, Lei Qin*. Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation inChouguiyu, a traditional fermented mandarin fish of China.Food Chemistry. 2023, 418:135874. (1区TOP, IF:8.800，高被引论文)
3.Jia-Nan Chen, Xu-Hui Huang, Jie Zheng, Yi-Han Sun, Xiu-Ping Dong, Da-Yong Zhou, Bei-Wei Zhu, Lei Qin*. Comprehensive metabolomic and lipidomic profiling of the seasonal variation of blue mussels (Mytilus edulis L.): Free amino acids, 5′-nucleotides, and lipids.LWT - Food Science and Technology. 2021, 149:111835. (1区TOP, IF: 6.056)
4.Jia-Nan Chen, Hui-Lin Zhao, Yu-Ying Zhang, Da-Yong Zhou, Lei Qin and Xu-Hui Huang*. Comprehensive multi-spectroscopy and molecular docking understanding of interactions between fermentation stinky compounds and mandarin fish myofibrillar proteins.Foods. 2023, 12: 2054. (2区, IF: 5.561)
5.Jia-Nan Chen, Qi Gao, Chun-Ju Liu, Da-Jing Li, Chun-Quan Liu, You-Lin Xue*. Comparison of volatile components in 11 Chinese yam (Dioscorea spp.) varieties.Food Bioscience. 2020, 34:100531. (2区, IF: 4.240)
6.Jia-Nan Chen, Hao-Ting Han, Chun-Ju Liu, Qi Gao, Xiao-Wen Wang, Jun-Wei Zhang, Masaru Tanokura*, & You-Lin Xue*. Characterization of aroma-active compounds inDongli by quantitative descriptive analysis, gas chromatography-triple quadrupole tandem mass spectrometry, and gas chromatography-olfactometry.Journal of Food Science and Technology. 2022, 59:4108-4121. (3区, IF: 3.117)
7.Qi Gao#,Jia-Nan Chen#,Yu-lu Tian,Miao-Miao Hao,Xuan-Li Sha,Ang Li,Xu Peng, Tao Yu***, Xue-Jun Gu**, & You-lin Xue*. Effects of different crushing methods on the properties and flavor of selenium-enriched sweet potato leaves.FoodChemistry: X. 2025,26:102266. (共同一作, 1区TOP, IF:9.200)
8.Rui Ma#,Jia-Nan Chen#, Xue-Jie Zhou, Han Lin, Qi Gao, Xue Peng, Masaru Tanokura*, & You-lin Xue*. Effect of chemical and enzymatic modifications on the structural and physicochemical properties of dietary fiber from purple turnip (Brassica rapa L.).LWT - Food Science and Technology. 2021, 145:111313. (共同一作, 1区TOP, IF: 6.056)
9.Qi Gao#,Jia-Nan Chen#, Jian-Chao Zhang, Chun-Ju Liu, Da-Jing Li, Chun-Quan Liu, Masaru Tanokura*, & You-Lin Xue*. Comparison of explosion puffing drying with other methods on the physicochemical properties and volatiles of yam (Dioscorea opposita thunb.) chips through multivariate analysis.Drying technology. 2021, 40:1405-1420. (共同一作, 2区, IF: 3.556)
10.You-Lin Xue,Jia-Nan Chen, Hao-Ting Han, Chun-Ju Liu, Qi Gao, Jia-Heng Li,
Da-Jing Li, Masaru Tanokura & Chun-Quan Liu. Multivariate analyses of the physicochemical properties of turnip (Brassica rapa L.) chips dried using different methods.Drying technology. 2019, 1578971.(2区, IF:2.988)
11.Hao Liu, Lixin Ma,Jia-Nan Chen, Feng Zhao, Xuhui Huang, Xiuping Dong, Beiwei Zhu, Lei Qin*. Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione-Ribose Maillard Reactions.Foods. 2023,12:217. (2区, IF:5.200)
12.Xu-Hui Huang, Rong Liu, Jia-Nan Chen, Xiu-Ping Dong, Bei-Wei Zhu, Lei Qin*. Self-detoxification behaviors and tissue-specific metabolic responses of fishes growing in erythromycin-contaminated water.Journal of Cleaner Production. 2022, 379:134577.(1区TOP, IF:11.100)
13.Hao-Peng Wang, Xu-Hui Huang,Jia-Nan Chen, Meng Dong, Cheng-Zhen Nie, Lei Qin*. Modified superhydrophobic magnetic Fe3O4 nanoparticles for removal of microplastics in liquid foods.Chemical Engineering Journal. 2023, 476:146562.(1区TOP, IF:15.100)
14.Hao-Peng Wang, Xu-Hui Huang,Jia-Nan Chen, Meng Dong, Cheng-Zhen Nie, Lei Qin*. Micro- and nano-plastics in food systems: Distribution, combined toxicity with environmental contaminants, and removal strategies.Chemical Engineering Journal. 2023, 476:146430.(1区TOP, IF:15.100)
15.Hao-Peng Wang, Xu-Hui Huang,Jia-Nan Chen, Meng Dong, Yu-Ying Zhang, Lei Qin*. Pouring hot water through drip bags releases thousands of microplastics into coffee.Food Chemistry. 2023,415:135717. (1区TOP, IF:8.800)
16.Yu-Xi Liu, Yu-Ying Zhang, Jie Zheng,Jia-Nan Chen, Xu-Hui Huang, Xiu-Ping Dong, Bei-Wei Zhu, Lei Qin*. Seasonal variations in free amino acid, 5′-nucleotide, and lipid profiles of scallop (Patinopecten yessoensis) revealed by targeted and untargeted metabolomic approaches.LWT - Food Science and Technology. 2021,154:112881. (1区TOP, IF:4.952)
17.Hao-nan Nie, Hui Dong, Yun-long Chen, Miao-miao Hao,Jia-Nan Chen, Zicheng Tang, Qing-zheng Liu, Jiang-kuo Li, Xiang-bin Xu, You-lin Xue*. Effects of spray drying and freeze drying on the structure and emulsifying properties of yam soluble protein: a study by experiment and molecular dynamics simulation.Food Chemistry. 2023,409:135238. (1区TOP, IF:8.800)
18.Li-Xin Ma, Xu-Hui Huang, Jie Zheng, Liu Dong,Jia-Nan Chen, Xiu-Ping Dong, Da-Yong Zhou, Bei-Wei Zhu, Lei Qin*. Free amino acid, 5′-Nucleotide, and lipid distribution in different tissues of blue mussel (Mytilis edulis L.) determined by mass spectrometry based metabolomics.Food Chemistry. 2022,373:131435. (1区TOP, IF:9.231)
科技成果
1. 中华传统熏烤鱼工业化加工关键技术研究与产品开发（参与）。
【教学工作】
本科生课程：主讲《食品安全与质量控制》、《食品科学创新综合实验》、《生产实习》、《认识实习》；硕士生课程：主讲《现代仪器分析与实验技术》、《现代食品安全与质量》。
【联系方式】
邮箱：chenjianan@lnu.edu.cn
