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陈建设教授, 博士生导师
( 发布日期:2019/2/21 阅读:次)
      陈建设,男,1961年11月生,浙江省苍南县人,教授, 博士生导师。浙江大学化学系本科(1983年)和硕士(1986年)。1991年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。2014年在浙江工商大学建立了国内唯一、国际领先的食品口腔加工实验室,并于2016年与英国利兹大学建立了联合实验室。研究团队包括教授博导、国际专家、副教授、讲师、海外博士后、博士留学生、以及十余名博士和硕士研究生,建立了包括人员互访、项目联合、跨校研究生培养等广泛的国际合作。陈建设教授在诸如人类唾液、口腔生理与饮食能力、食品质构的设计与调整、食品质构感官、 老年特殊食品等领域开展有国际影响力的原创研究,六年中共发表原创性学术研究论文90余篇(其中15篇中文期刊),其中与国外知名大学合作发表的有40余篇,和多篇SCI高被引论文。根据Mendeley等数据库的统计,陈建设教授的论文总被阅次数已超过 14万次,总被引超过 3400 余次,h 值已达 31(即有 31 篇论文被引超过 31 次)。并主编出版了 “Food Oral Processing: Fundamentals of Eating and Sensory Perception”(2012) 和“Modifying Food Texture” (上下两册)(2015)的英语学术著作,同时参与多本英语学术著作的章节编写;参与制定国际吞咽障碍者食品质构国际标准1项。陈建设教授荣获 2016年美国言语语言听力学会颁发的年度国际杰出成就奖(Outstanding International Achievement Award),2019 年入选全球10万名最有影响力科学家。

 

工作经历:

1983.7?1991.12  杭州商学院(现浙江工商大学)食品系助教,讲师

1995.2?1996.12  英国赫尔大学博士后,糖表面活性剂的理化性质与应用

1997.1?2000.5   英国利兹大学博士后,食品凝胶的结构与流变动力学

2000.6?2001.6   英国国民淀粉公司研究员,生物薄膜涂层的开发研究

2001.6?2013.9   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至今       金莎娱乐特聘副院长,教授

                                 

社会兼职:

l  英国食品科技学院(Institute of Food Science and Technology)院士

l  ISO食品感官分析委员会委员

l  英国皇家化学会 (Royal Society of Chemistry) 食品委员会委员

l  英国利兹大学食品与营养学院荣誉教授

l  国际吞咽障碍者膳食标准化委员会 (International Dysphagia Diet Standardization Initiative) 创始委员

l  英国利兹大学食品科学与营养学院荣誉教授

l  梅西大学里德特研究所名誉教授

l  泰国Kasetsart大学、天津科技大学、中国吉林大学客座教授

l  “国际食品口腔加工学术会议”科学委员会主委

l  SCI杂志 Journal of Texture Studies主编

Food Science, Food Structure (Elsevier), Food Science and Human Wellness (Elsevier), npj Science of Food (Nature)等多份国际杂志的编委


科研领域:

      陈建设教授主要从事食品质构,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,在国际上最早开展基于“食品物理学+口腔生 理学”的食品口腔加工研究,以阐释食品感官的口腔机理,是这一新兴研究领域的开创者和国际引领者。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。参与主持一项欧共体框架7(FP7)资助的老年食品的研究。近年来,陈建设教授结合交叉食品物理学,口腔生理学,感官心理学等学科,首先提出了食品口腔加工的概念,并建立了食品口腔加工这一新的食品科学研究领域。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 Perception”(Wiley-Blackwell, 2012)。后于 2014 年在浙江工商大学建立了国内首个、国际领先的食品口腔加工实验室,通过食品物理学、口腔生理学、感官心理学等多学科交叉的研究手段和方法,揭示食品的口腔行为特征,尤其是饮食过程中的食物结构变化、物理化学性质变化和由此产生的生理和感官心理响应,阐释食品感官愉悦的口腔机理。目前,陈建设教授研究团队在食品物性学、食品感官感知、食品口腔加工动力学和特殊膳食的研发和标准的制定等领域展开了一系列原创性研究,获得业内一致好评。

 

研究领域与方向:

l  食品质构与食品物性学

l  食品胶体,食品乳状液和乳状液凝胶

l  食品口腔加工与感官的食品物理学与口腔生理学原理

l  人类感官认知的心理物理学原理

l  食品咀嚼与吞咽的控制理论

l  老年特殊膳食的研发和标准的制定


工作简报:

FOP Newsletter #1.pdf

FOP Newsletter #2.pdf

FOP Newsletter #3.pdf

FOP Newsletter #4.pdf

FOP Newsletter #4CH.pdf

FOP Newsletter #5.pdf

FOP Newsletter #5CH.pdf

FOP Newsletter #6.pdf

FOP Newsletter #7.pdf

FOP Newsletter #8.pdf

 

代表性论文与著作:

Books

1. Panda, S. & Chen, J.* (2019). Tribological and sensory properties of hydrocolloids relating to oral applications. In Food Hydrocolloids: Functionalities and Applications. Y. Fang & K. Nishinari (Eds).

2. Glumac, M., Wang, X. & Chen, J.* (2019). Oral processing of lipids. In Lipid Digestion, P. Wilde (Ed), Springer.

3. Alsanei, W. & Chen, J.* (2019). Food structure development for specific population groups. In Handbook of Food Structure Development, Spyropoulos, F., Lazidis, A. &Norton, I.T. (Eds). Royal Society of Chemistry.

4. Aktar, T., Updahyay, R. & Chen, J.* (2019). Sensory and oral processing of semisolid foods. In Rheology of Semisolid Foods. H. Joyner, Springer.

5. Mosca, C.* & Chen, J. (2017). Objective and subjective aspects of food oral texture assessment. Elsevier Reference Module (Ed. L. Day), Elsevier.  

6. Laguna, L., Sarkar, A. & Chen, J. (2017). Eating capability assessment in elderly population. In Nutrition and Functional Foods for Healthy Aging. R. Watson (Eds), Elsevier.  

7. Chen, J. & Rosenthal, A. (2015) Modifying Food Texture, Vol. 1. Novel Ingredients and Processing Techniques. Woodhead, Cambridge.

8. Chen, J. & Rosenthal, A. (2015) Modifying Food Texture, Vol. 2. Sensory Analysis, Consumer Requirements and Preferences. Woodhead, Cambridge.

9. Chen, J. & Rosenthal, A. (2015). Food texture and structure. In Modifying Food Texture, Vol. 1. Novel Ingredients and Processing Techniques (Eds. J. Chen and A. Rosenthal). pp. 3-25. Woodhead, Cambridge.

10. Chen, J.* (2013) Foreword, Instrumental Assessment of Food Sensory Quality, A Practical Guide. Ed. D. Kilcast, Woodhead Publishing, Cambridge.

11. Chen, J. & Engelen. L. (Eds.) (2012). Food Oral Processing — Fundamentals of Eating and Sensory Perception. ISBN: 978-1-4443-3012-0. Wiley-Blackwell, Oxford.

12. Chen, J. (2012). Bolus formation and swallowing. In “Food Oral Processing: Fundamentals of Eating and Sensory Perception” (Eds. J. Chen and L. Engelen). Chap. 7. pp. 139-156. Wiley-Blackwell, Oxford.

13. Gonzalez, Y. & Chen, J. (2012). Application of electromyography (EMG) technique for eating studies. In “Food Oral Processing: Fundamentals of Eating and Sensory Perception” (Eds. J. Chen and L. Engelen). Chap. 13. pp. 289-318. Wiley-Blackwell, Oxford.

14. Chen, J. & Rosenthal, A. (2009). Chapter 6 “Food Processing”. In Food Science and Technology Textbook, Campbell-Platt, G. (Ed.), Blackwell Publishing.

15. Chen, J., Dickinson, E., Moschakis, T. & Nayebzadeh (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.

16. Chen, J.; Dickinson, E.; Lee, H. S. & Lee, W. P. (2001). Protein-based emulsion gels: effects of interfacial properties and temperature. In Food Colloids, Fundamentals of Formulation, Dickinson, E. & Miller, R. (Eds.), Royal Society of Chemistry, Cambridge, pp. 384 ? 391.

17. Dickinson, E.; Murray, B. S.; Whittle, M. & Chen, J. (2001). Dynamic interactions between adsorbed protein layers from colloidal particle scattering in shear field. In Food Colloids, Fundamentals of Formulation, Dickinson, E. & Miller, R. (Eds.), Royal Society of Chemistry, Cambridge, pp. 272 ? 281.

18. Chen, J.; Evison, J. & Dickinson, E. (1995). Surfactant-protein competitive adsorption and electrophoretic mobility of oil-in-water emulsions. In Food macromolecules and Colloids, Dickinson, E. & Lorient, D. (Eds.), Royal Society of Chemistry, Cambridge. pp 256 ? 260.


Peer-reviewed papers

2020

1、 Ahmad, M.*, Ritzoulis, C., Pan, W. Chen, J. (2020) Chemical physics of whey protein isolate in the presence of mucin: From macromolecular interactions to functionality. International Journal of Biological Macromolecules, Accepted.

2、 Brossard, N.,* Bordeu, E., Ibáñez, R.A., Chen, J., Osorio, F. (2020) Rheological study of tannin and protein interactions based on model systems. Journal of Texture Studies, https://doi.org/10.1111/jtxs.12518

3、 Chen, J. (2020). It is important to differentiate sensory property from the material property. Trends in Food Science and Technology, 96, 268-270. https://doi.org/10.1016/j.tifs.2019.12.014.

4、 Chen, J. (2020) From taste good to mouth-feels good: A remark for the 50 years success of the Journal of Texture Studies, Journal of Texture Studies, 51, 5-6. https://doi.org/10.1111/jtsx.12507.

5、 Cichero, J.A.Y., Lam, P.T., Chen, J., Dantas, R.O., Duivestein, J., Hanson, B. et al., (2020) Release of updated International Dysphagia DietStandardisation Initiative Framework (IDDSI 2.0). Journal of Texture Studies, 51, 195-196. https://doi.org/10.1111/jtxs.12481.  

6、 Glumac, M. & Chen, J.* (2020). Contribution analysis of sensory cues to oil/fat perception. Journal of Sensory Studies, . https://doi.org/10.1111/joss.12566.

7、 Hadde, E.K., Chen, W. & Chen, J.* (2020). Correlation between sensory evaluation of fluid cohesiveness and rheological parameters of thickened fluids for dysphagia management. Food Hydrocolloids, 101, 105522. https://doi.org/10.1016/j.foodhyd.2019.105522

8、 Lv, C., Lou, L., Mosca, A.C., Wang, X., Yang, N. & Chen, J.* (2020). Effect of tongue temperature on oral tactile sensitivity and viscosity discrimination. Food Hydrocolloids, 102, 105578.   https://doi.org/10.1016/j.foodhyd.2019.105578

9、 Mishyna, M., Chen, J. & Benjamin, O. (2020). Sensory attributes of edible insects and insect-based foods ? Future outlooks for enhancing consumer appeal. Trends in Food Science and Technology, 95, 141-148. https://doi.org/10.1016/j.tifs.2019.11.016

10、 Upadhyay, R., Aktar, T. & Chen, J. (2020) Perception of creaminess in foods. Journal of Texture Studies, 51, https://doi.org/10.1111/jtxs.12509.

2019

1. Bettina, W., Fisk, I., Roshenthal, A. & Chen, J. (2019). The fifth international conference on food oral processing. Journal of Texture Studies, 50, 193. https://doi.org/10.1111/jtxs.12446

2. Chen, J. (2019). Recognition of the great successes of food texture research. Journal of Texture Studies, 50, 187-192. https://doi.org/10.1111/jtxs.12442

3. Chen, J. (2019). Top 50 most influential JTS articles. Journal of Texture Studies, 50, 93-94. DOI: 10.1111/jtxs.12403

4. Cichero, J.A.Y., Lam, P.T., Chen, J., Dantas, R.O., Duivestein, J., Hanson, B., Kayashita, J., Pillay, M., Riquelme, L.F., Steele, C.M.* & Van der Wegen, J. (2019). Release of updated international dysphagia diet standadisation initiative framework. Journal of Texture Studies, accepted.

5. Glumac, M., Qin, L., Chen, J. * & Ritzoulis, C. (2019). Saliva can act as a emulsifier during oral processing of oil/fat. Journal of Texture Studies, 50, 83-89. DOI: 10.1111/jtxs.12375

6. Glumac, M., Ritzoulis, C. & Chen, J.* (2019). Surface properties of adsorbed salivary components at a solid hydrophobic surface using a quartz crystal microbalance with dissipation (QCM?D). Food Hydrocolloids, 97, . DOI: 10.1016/j.foodhyd.2019.105195

7. Hadde, E.K. & Chen, J. (2019). Shear and extensional rheological characterisation of thickened fluid for dysphagia management. Journal of Food Engineering, 245, 18-23.

8. Hadde, E.*, Cichero, J.A.Y., Zhao, S. & Chen, J. (2019) The importance of extensional rheology in bolus control during swallowing. Scientific Reports, 9:16106. https://doi.org/10.1038/s41598-019-52269-4  

9. Karthik, P., Ettelaie, R. & Chen, J.* (2019). Oral behaviour of emulsions stabilized by mixed monolayer. Food Research International, accepted. DOI: 10.1016/j.foodres.2019.108603

10. Hu, X., Karthik, P. & Chen, J.* (2019). Manipulating oral behavior of food emulsions by using different emulsifiers. International Journal of Food Science & Technology, 54, 2408-2415, http://dx.doi.org/10.1111/ijfs.14152.

11. Liu, H., Qin, L., Wu, Y., van der Glas, H.W., Chen, J. &, Wang, X.* (2019). Oral physiological characteristics among Chinese subjects in the Eastern region of China. Archives of Oral Biology, 108, 104539. https://doi.org/10.1016/j.archoralbio.2019.104539  

12. Lv, C., Wang X., Chen, J.*, Yang, N. & Fisk, I. (2019). A non-invasive measurement of tongue surface temperature. Food Research International, 116, 499-507. https://doi.org/10.1016/j.foodres.2018.08.066

13. Mishyna, M., Itzhak Martinezc, J.-J., Chen, J., Davidovich-Pinhase, M. & Benjamin, O. (2019). Heat-induced aggregation and gelation of proteins from edible honey bee brood (Apis mellifera) as a function of temperature and pH.  Food Hydrocolloids, 91, 117-126. DOI: 10.1111/jtxs.12362

14. Mo, L., Chen, J. & Wang, X.* (2019). A simple experimental set up for in situ oral lubrication measurements. Food Hydrocolloids, 95, 396-405. https://doi.org/10.1016/j.foodhyd.2019.04.055.  

15. Mosca, A.C., Feron, G. & Chen, J.* (2019). Saliva and food oral processing. Journal of Texture Studies, 50, 4-5. DOI: 10.1111/jtxs.12389  

16. Mosca, A.C., Stieger, M., Neyraud, E., Brignot, H., van de Wiel, A., Chen J. (2019). How are macronutrient intake, ethnicity, age and gender related to the composition of unstimulated saliva? A case study. Journal of Texture Studies, 50, 53-61.  

17. Niu, F., Ahmad, M., Fan, J., Ritzoulis, C., Chen, J., Luo, Z. & Pan, W.* (2019). The application of diffusing wave spectroscopy (DWS) in soft foods. Food Hydrocolloids, 96, 671-680. https://doi.org/10.1016/j.foodhyd.2019.06.011

18. Wang, X., Wang, X., Upadhyay, R. & Chen, J.* (2019). Topographic study of human tongue in relation to oral tribology. Food Hydrocolloids, 95, 116-121. https://doi.org/10.1016/j.foodhyd.2019.04.022

19. Wang, X., Zheng, G., Su, M., Chen, Y., Xie, H., Han, W., Yang, Q., Sun, J. & Chen, J.* (2019). Biting force and tongue muscle strength for eating and swallowing capability assessment of elderly. Food Science and Human Wellness, published online. https://doi.org/10.1016/j.fshw.2019.03.009    

20. Upadhyay, R. & Chen, J. (2019). Correlating tribology and sensory studies of O/W model emulsion systems for smoothness perception. Food Hydrocolloids, 87, 38-47.

21. Yuan, B., Ritzoulis, C.* & Chen, J. (2019). Rheological investigations of beta glucan: Interactions with mucin. Food Hydrocolloids, 87, 180-186.

22. Yuan, B., Ritzoulis, C.* Wang, X. & Chen, J. (2019). Interactions between mucin and okra gum during pH cycling. Food Hydrocolloids, 95, 1-9. https://doi.org/10.1016/j.foodhyd.2019.03.050.

23. Zhang, Y., Liu, T., Wang, X., Chen, J. & van der Glas, H.W.* (2019). Locking up of food between posterior teeth and its influence on chewing efficiency. Archives of Oral Biology, 107,104524. https://doi.org/10.1016/j.archoralbio.2019.104524

24. 陈建设 (2019)浅谈食品营养研究的误区 食品科学,39(20),封面文

25. 陈伟,王鑫淼,陈建设*(2019)食品的质构性质。中国食品学报,已接收。

26. 陈伟,王鑫淼,Hadde Enrico, 邱瑞宝,朱敏,吴明辉,陈建设 (2019)颗粒大小对凝胶团簇质构特性的影响. 食品科学,已接收。

27. 陈建设*,陈勇(2019)基于食品物理学的老年饮食能力评价与膳食等级评测. 中华物理医学与康复,12, 已接收。

28. 胡小雪, 陈建设, 王鑫淼 (2019)食品中脂肪感官机制及测评. 中国食品学报. (已接收).

29. 张国庆,黄子琪,王明月,孔俊豪,李余动*,陈建设 (2019) 大学生饮食习惯与唾液微生物多样性关联研究. 食品科学,40(1), 196-201.

2018

30. Mishyna, M., Martinez, J.-J. I., Chen, J., & Benjamin, O. (2018). Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera). Food Research International. https://doi.org/10.1016/J.FOODRES.2018.08.098

31. Liu, T., Wang, X., Chen, J. & H. van der Glas* (2018). Determining chewing efficiency using a solid test food and considering all phases of mastication. Archives of Oral Biology, 91, 63-77.

32. Ahmad, M., Ritzoulis, C. & Chen, J.* (2018). Shear and extensional rheological characterisation of mucin solutions. Colloids and Surfaces B: Biointerfaces, 171, 614-621.

33. Yuan, B., Ritzoulis, C.* & Chen J. (2018). Extensional and shear rheology of okra polysaccharides in the presence of artificial saliva. npj Science of Food, 20.  

34. Yuan, B., Ritzoulis, C.* & Chen, J. (2018). Extensional and shear rheology of a food hydrocolloid. Food Hydrocolloids, 74, 296-306.

35. Yuan, B., Ritzoulis, C.* & Chen, J. (2018). Extensional and shear rheology of okra hydrocolloid-saliva mixtures. Food Research International, 106, 204-212.

36. Su, M., Zheng, G., Chen, Y., Xie, H., Han, W., Yang, Q., Sun, J., Lv. Z. & Chen, J.* (2018). Clinical application of IDDSI framework for texturere commendation for dysphagia patients . Journal of Texture Studies, 49, 2-10.

37. 钟磊,吴柳拿,周烈,姚先超,鲁玲,陈建设(2018)吞咽障碍者增稠流体食品流变学研究进展。食品科学,39(1), 313-319.

38. 陈建设(2018)特殊食品质构标准的口腔生理学和食品物理学依据。中国食品学报,18(3), 1-7.

39. 陈建设 (2018) 食品科学与营养研究如何为新食业赋能? 食品安全与营养, 2018年2月期,pp.81-86.

40. 陈建设 (2018) 食品科学与营养研究如何为新食业赋能? 中国食品报,2018年1月12日,第2版。

41. 窦祖林,郭铁成,唐志明,安德烈,陈建设,陈婷,等(2019). 中国吞咽障碍评估与治疗专家共识2:治疗与康复管理篇. 中华物理医学与康复杂志,40(1), 1-10.

2017

42. 陈建设 (2017). 食品科学研究新方向:从“工业”到“感觉” 从“物”转向“人”。中国食品报,2017年11月27日

43. Lv, Z., Chen, J.* & Holmes, M. (2017). Human capability in the perception of extensional and shear viscosity. Journal of Texture Studies, 48, 463-469.

44. 陈林,陈建设,于泓鹏,吴克刚(2017)水热预处理提高花生分离蛋白酶解效率及其机理分析。农业工程学报,33,278-284.

45. Aktar, T., Chen, J., E. Rammile, Homes, M. & Henson, B. (2017). Human roughness perception and possible factors effecting roughness sensation. Journal of Texture Studies, 48, 181-192.

46. Wang, X.* & Chen, J. (2017). Food oral processing: recent developments and challenges. Current Opinion in Colloid and Interface Sciences, 28, 22-30.

47. Mosca, C.* & Chen, J. (2017). Food-saliva interactions: mechanisms and implications. Trends in Food Science and Technology. 66, 125-134.

48. Sanahuja, S., Upadhyay, R., Briesen, H. & Chen, J.* (2017). Spectral analysis of the stick-slip phenomenon in “oral” tribological texture evaluation. Journal of Texture Studies, 48, 318-334.

49. Cai, H. & Chen, J.* (2017). Rheology and tribology study of the sensory perception of oral care products. Biotribology,10, 17-25.

50. Cichero, J.A.Y.*, Duivestein, J., Hanson, B., Lam, P., Chen, J., Dantas, R.O., Kayashita, J., Lecko, C., Murray, J., Pillay, M., Riquelme, L., Stanschus, S. & Steele, S. (2017). The international dysphagia standardisation initiative. Traumatic Brain Injury, 17, 25-27.

51. Cichero, J.A.Y.*, Lam, P., Steele, C.M., Hanson, B., Chen, J., Dantas, R.O., Duivestein, J., Kayashita, J., Lecko, C., Murray, J., Pillay, M., Riquelme, L. & Stanschus, S. (2017). Development of international terminology  and definitions for texture-modified foods and thickened fluids used in dysphagia management: the IDDSI framework. Dyaphagia, 32, 293-314. DOI 10.1007/s00455-016-9758-y.

52. Morel, P., Fiszman, F.* Chen, J. (2017). The role of starch and saliva on tribology studies and sensory perception of protein-added yogurts. Food & Function, 8, 545-553. 10.1039/C6FO00259E


联系方式:

Email: jschen@zjsu.edu.cn


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