【学术简介】 学习经历： 2011年9月-2015年6月，吉林大学，食品质量与安全，工学学士。 2015年9月-2018年6月，吉林大学，食品科学与工程，工学硕士。 2018年10月-2022年12月，比利时鲁汶大学，食品科技，生物科学工程博士。 教学及研究经历： 2023年7月至今，可以买球赛的正规app，可以买球赛的正规app，资格副教授。 学术社会兼职及荣誉： 担任Food Research International、International Journal of Food Properties等国际期刊审稿人。 【研究领域】 • 植物源食品储藏加工中质构变化的生物化学基础与调控机制。 • 基于原位分析手段探究植物源食品细胞壁组分（大分子多糖）结构变化及其与其他分子间相互作用，从而对食品品质功能进行调控。 【主要论著】 发表论文： 发表学术论文14篇，其中以第一作者/通讯作者发表SCI检索论文7篇，部分代表性论文如下： 1. Chen, D*, Ding, A., Zhu, L., Grauwet, T., Van Loey, A., Hendrickx, M., & Kyomugasho, C., 2023. Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach. Food Chemistry, 404, 134531. 2. Chen D *, Bernaerts, T., Debon, S., Oduah, C. O., Zhu, L, Wallecan, J., Hendrickx, M., & Kyomugasho, C., 2023. Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantification. Food Research International, 163, 112216. 3. Chen, D*, Hu, K., Zhu, L., Hendrickx, M., & Kyomugasho, C., 2022. Cell wall polysaccharide changes and involvement of phenolic compounds in ageing of Red haricot beans (Phaseolus vulgaris) during postharvest storage. Food Research International, 162, 112021. 4. Chen, D*, Pham, U. T. T., Van Loey, A., Grauwet, T., Hendrickx, M., & Kyomugasho, C., 2021. Microscopic evidence for pectin changes in hard-to-cook development of common beans during storage. Food Research International, 141(January), 110115. 5. Chen, D, Liu, H., Wang, E., Yan, H., Ye, H., Yuan, Y.*, 2018. Toxicogenomic evaluation of liver responses induced by acrylamide and glycidamide in male mouse liver. General Physiology and Biophysics, 37(2), 175-184. 学术汇报： 1. Chen, D, Ding, A., Zhu, L., Grauwet, T., Van Loey, A., Hendrickx, M., & Kyomugasho, C. Textural defect of common beans upon storage and soaking: phytate and mineral evolutions. IFT FIRST 22 Annual Event & Expo, 07/11-07/13, 2022，在线口头-海报汇报。 2. Chen, D, Pham, U. T. T., Van Loey, A., Grauwet, T., Hendrickx, M., & Kyomugasho, C. Microstructural pectin changes in storage-induced hard-to-cook development of common beans. 35th EFFoST International Conference, 11/01-11/04, 2021, 洛桑，瑞士, 海报汇报。 【科研项目】 1. Legume Centre of Excellence in Food and Nutrition Security (LCEFoNS)，比利时-肯尼亚国际合作研究项目Institutional University Cooperation (IUC)，骨干参与，2017-2027. 2. Integrated material science, enginomic and kinetic approach to understand aging, processing and digestion of legumes - “Engaging Legumes”，鲁汶大学科研项目，骨干参与, 2018-2022. |
