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    • 陈阳
    -系别食品质量与安全系
    -导师类型硕士研究生导师
    -研究领域1. 热带特色蛋白质资源的开发与高值化利用； 2. 食品多组分相互作用机制与调控； 3. 蛋白质功能性质的解析、改性及应用研究
    -邮箱ccheny@hainanu.edu.cn
    -通讯地址海南省海口市美兰区人民大道58号，美狮贵宾会李运强实验楼C517室
    -职务无

    个人简介

    陈阳，博士，高聘副研究员。热带特色油脂营养与安全科研创新团队科研骨干。入选中国科协青年人才托举工程博士生专项计划。主要从事热带特色蛋白质资源的开发与高值化利用、食品多组分相互作用机制与调控以及蛋白质功能性质的解析、改性及应用研究。作为技术骨干参与国家自然科学基金1项，美狮贵宾会协同创新中心科研项目1项。目前以第一作者或通讯作者在Food Hydrocolloids、Food Chemistry、Food Research International等期刊发表SCI论文18篇，其中ESI高被引论文2篇，ESI热点论文1篇。长期担任Food Hydrocolloids、Food Chemistry等期刊审稿人。

    教育背景

    2021.09-2025.06：美狮贵宾会，美狮贵宾会，食品科学与工程专业，博士学位
    2024.05-2025.04：University of Connecticut，Department of Nutritional Sciences，联合培养博士
    2019.09-2021.06：长江大学，生命科学公司，食品加工与安全专业，硕士学位
    2014.09-2018.07：长江大学，生命科学公司，食品质量与安全专业，学士学位

    工作经历

    2025.06-至今 美狮贵宾会，美狮贵宾会，高聘副研究员

    科研项目

    1.国家自然科学基金地区项目：“低温等离子体修饰椰子球蛋白提高椰浆自乳化能力的机制”（32260609），2023-2026，33万，在研，参与；
    2.美狮贵宾会协同创新中心科研项目：“多酚与椰子11S球蛋白相互作用对其消化行为和抗氧化活性影响机制”（XTCX2022NYB13），2023-2025，100万，在研，参与。

    文章著作

    1. Yang Chen, Mengying Yao , Su Peng , Yajing Fang, Liting Wan, Wenting Shang, Dong Xiang, Weimin Zhang*. Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols’ structure. Food Chemistry, 2023, 428: 136773. (ESI高被引论文)
    2. Yang Chen, Xiangzhou Yi, Zhenyu Zhang, Baomiao Ding, Zhenshun Li*, Yangchao Luo*. High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability. Food Hydrocolloids, 2022, 125: 107332. (ESI高被引论文)
    3. Yang Chen, Yile Chen, Lianzhou Jiang, Zhaoxian Huang, Weimin Zhang*. Mechanism of improving the digestibility of coconut globulin by atmospheric cold plasma treatment: The perspective of protein structure. Food Hydrocolloids, 2024, 152: 109886.
    4. Yang Chen, Mengying Yao, Tianyi Yang, Yajing Fang, Dong Xiang, Weimin Zhang*. Changes in structure and emulsifying properties of coconut globulin after the atmospheric pressure cold plasma treatment. Food Hydrocolloids, 2023, 136: 108289.
    5. Yang Chen, Zihan Zhang, Yile Chen, Tian Li, Weimin Zhang*. The role of fat content in coconut milk: Stability and digestive properties. Food Chemistry, 2024, 446: 138900.
    6. Yang Chen, Yile Chen, Lianzhou Jiang, Jiamei Wang, Weimin Zhang*. Investigating binding mechanism between coconut globulin and tannic acid mediated by atmospheric cold plasma: Protein structure and stability. Food Chemistry, 2025, 464: 141670.
    7. Yang Chen, Tong Li, Tian Li, Yangchao Luo, Weimin Zhang*. Insight into the oxidation mechanism of coconut globulin by atmospheric cold plasma focusing on side chain amino acids. Food Chemistry, 2025, 464: 141647.
    8. Yang Chen, Qiaozhu Wei, Yile Chen, Lianzhou Jiang, Jiamei Wang, Weimin Zhang. Atmospheric cold plasma pretreatment for effective enhancement of covalent crosslinking between coconut globulin and tannic acid: Improving interfacial activity and emulsifying properties. International Journal of Biological Macromolecules, 2024, 281: 136524.
    9. Yang Chen+, Tong Li+, Lianzhou Jiang, Zhaoxian Huang, Weimin Zhang*, Yangchao Luo. The composition, extraction, functional property, quality, and health benefits of coconut protein: A review. International Journal of Biological Macromolecules, 2024, 280: 135905.
    10. Yang Chen, Qiaozhu Wei, Yile Chen, Aiguo Feng, Weimin Zhang*. Enhancement of hydrogen bonds between proteins and polyphenols through magnetic field treatment: Structure, interfacial properties, and emulsifying properties. Food Research International, 2024, 192: 114822. （ESI热点论文）
    11. Yang Chen, Yile Chen, Tian Li, Jiamei Wang, Weimin Zhang*. Coconut milk allergenicity: Insight into reducing the affinity of coconut globulin to immunoglobulin E by atmospheric cold plasma. Food Chemistry: X, 2024, 23: 101732.
    12. Yang Chen, Xiangzhou Yi, Zhisheng Pei, Xuan Zhang, Xia Gao, Weimin Zhang*, Xuanri Shen. Bovine serum albumin-liposome stabilized high oil-phase emulsion: Effect of liposome ratio on interface properties and stability. International Journal of Biological Macromolecules, 2024, 266: 131040.
    13. Yile Chen+, Yang Chen+, Lianzhou Jiang, Zhaoxian Huang, Weimin Zhang*, Yonghuan Yun*. Improvement of emulsifying stability of coconut globulin by noncovalent interactions with coffee polyphenols. Food Chemistry: X, 2023, 20: 100954.
    14. Yang Chen, Yile Chen, Lianzhou Jiang, Zihan Yang, Yajing Fang, Weimin Zhang*. Shear emulsification condition strategy impact high internal phase Pickering emulsions stabilized by coconut globulin-tannic acid: Structure of protein at the oil-water interface. LWT - Food Science and Technology, 2023, 187: 115283.
    15. Yang Chen, Yile Chen, Yajing Fang, Zhisheng Pei, Weimin Zhang*. Coconut milk treated by atmospheric cold plasma: Effect on quality and stability. Food Chemistry, 2024, 430: 137045.
    16. Yang Chen, Xiangzhou Yi, Min-Hsiung Pan, Yi-Shiou Chiou, Zhenshun Li, Shudong Wei, Xiaoli Yin, Baomiao Ding*. The interaction mechanism between liposome and whey protein: Effect of liposomal vesicles concentration. Journal of Food Science, 2021, 86(6): 2491-2498.
    17. Yang Chen, Zhenshun Li*, Xiangzhou Yi, Hairui Kuang, Baomiao Ding, Weiqing Sun, Yangchao Luo*. Influence of carboxymethylcellulose on the interaction between ovalbumin and tannic acid via noncovalent bonds and its effects on emulsifying properties. LWT - Food Science and Technology, 2020, 118: 108778.
    18. Yang Chen, Jie Hu, Xiangzhou Yi, Baomiao Ding, Weiqing Sun, Fengwei Yan, Shudong Wei, Zhenshun Li*. Interactions and emulsifying properties of ovalbumin with tannic acid. LWT - Food Science and Technology, 2018, 95: 282-288.

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