陈衍男，工学博士，副教授，硕士生导师，山东农业大学“1512”第四层次人才。2023年博士毕业于大连工业大学朱蓓薇院士团队，导师谭明乾教授。入选2024年山东省青年科技人才托举工程，《Food Safety and Health》编委，《食品工业科技》青年审稿专家，沈农食品产业研究院服务团专家。 研究方向： 1. 营养素的稳态化靶向递送技术 2. 营养素的定向健康干预 3. 营养强化食品及新型配料的开发及应用 科研项目： 1.国家自然科学基金青年基金，No. 32402096，主持 2.山东省青年科技人才托举工程，No, SDAST2024QTB021，主持 3.国家重点研发计划重点专项，No, 2022YFF1100200, 参与 4.国家杰出青年基金，No, 31925031，参与 代表性论文： 1.Yannan Chen, Wentao Su, Shanshan Tie, Lijuan Zhang and Mingqian Tan (2022). Advances of astaxanthin-based delivery systems for precision nutrition. Trends in Food Science & Technology, 127, 63-73. (IF=16.002, SCI一区) 2.Yannan Chen, Wentao Su, Shanshan Tie, Weina Cui, Xiaoting Yu, Lijuan Zhang, Zheng Hua and Mingqian Tan (2023). Orally deliverable sequence-targeted astaxanthin nanoparticles for colitis alleviation. Biomaterials, 293, 121976 (IF=15.304, SCI一区) 3.Yannan Chen, Meng Li, Dharmasiri Thasmi Shashikala Kumari, Xiangyun Song, Feng Liu and Xiao Wang (2020). Novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices and predicting the quality properties by low field nuclear magnetic resonance. Food Chemistry, 306, 125625. ( IF=9.231, SCI一区) 4.Yannan Chen, Shanshan Tie, Xuedi Zhang, Lijuan Zhang and Mingqian Tan (2021). Preparation and characterization of glycosylated protein nanoparticles for astaxanthin mitochondria targeting delivery. Food & Function, 12(17), 7718-7727. (IF=6.317, SCI一区) 5.Yannan Chen, Siyuan Fei, Xiaoting Yu and Mingqian Tan (2024). Mitochondria-targeted nanoparticles for encapsulating astaxanthin: exploring the reason for alleviating oxidative damage, Food Science and Human Wellness, (IF=8.022, SCI 一区) 6.Yannan Chen, Siyuan Fei, Xiaoting Yu and Mingqian Tan (2023). Uncovering the mechanisms of Dandelion (Taraxacum mongolicum) extract attenuated H2O2-induced oxidative damage using metabolomics and lipidomics. Foods, 12, 3314. (IF=5.2, SCI二区) 7.Meng Li#, Yannan Chen#, Yanling Geng, Feng Liu, Lanping Guo and Xiao Wang (2021). Convenient use of low field nuclear magnetic resonance to determine the drying kinetics and predict the quality properties of mulberries dried in hot-blast air. LWT-Food Science and Technology, 137, 110402. (IF=6.056, SCI一区) 联系方式： E-mail:ynchen04@163.com 电话：19550839880 微信号：ynchen0104 |
