2012.09—2016.06 西北农林科技大学 食品科学与工程专业 学士

2016.08—2020.06 Lincoln University (新西兰) 食品科学与技术专业 博士

2020.10—2023.06 中国农业大学 食品科学与营养工程 博士后、助理研究员

2023.06至今 中国农业大学 营养与健康系 副教授

乳品加工与技术

植物蛋白提取与高效利用

食品胶体科学与工程

博士后面上项目二等资助，Pickering乳液颗粒微观结构与植物奶酪粘弹性的构效关系 结题 主持

“十四五”国家重点研发计划项目，方便主食食品规模化加工关键技术研究与集成应用 子课题 在研 课题骨干

国家自然基金重点项目，直接超高温灭菌乳蛋白复合体的结构表征及“老化凝胶”形成机制 在研 参与

Liu, Lu, Jijun Zhang, Pengjie Wang, Yi Tong, Yi Li, and Han Chen*. Functional Properties of Corn Byproduct-Based Emulsifier Prepared by Hydrothermal–Alkaline. Molecules (IF=4.6). 2023

Han Chen, Jiaqi Su, Charles S. Brennan, Paul Van der Meeren, Nana Zhang, Yi Tong and Pengjie Wang. Recent developments of electrospun zein nanofibres: Strategies, fabrication and therapeutic applications. Materials Today Advances (IF=10.0). 2022

Shumin Wang, Han Chen, Yi Tong, Yi Li, Jijun Zhang, Chong Chen, Fazheng Ren, Caiyun Hou, Pengjie Wang. Composite films with properties improved by increasing the compatibility of sodium caseinate and zein in a heated 60% ethanol solvent. Food Hydrocolloids (IF=10.7). 2022

Han Chen, Yi Li, Anni Liu, Lida Wu, Wenliang Yan, Yi Tong, and Pengjie Wang. Circular Extraction: Innovative Use of a Switchable Composite Extractant for Prolamin Extraction from Grain Byproducts. ACS Food Science & Technology (IF=2.3). 2022 (封面文章)

Yan Zhang, Xu Wang, Han Chen, Fazheng Ren, Zuowen Liu, Pengjie Wang, Xiaofei Liu. Application of gel-in-oil-in-water double emulsions as a pork oil replacer in emulsified sausage. Journal of Food Processing and Preservation (IF=2.5). 2022

Gang Wu, Xiaodan Hui, Jiaxi Liang, Huifan Liu, Han Chen, Xi Gong, Margaret A. Brennan, Xin-An Zeng, Xinbo Guo, Charles S. Brennan. Combination of rehydrated whey protein isolate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray-drying and freeze-drying: Alterations to the functional properties of protein and their anticancer properties. Food Chemistry (IF=8.8). 2021

Han Chen, Haotian Zheng, Margaret Anne Brennan, Wenpin Chen, Xinbo Guo and Charles Stephen Brennan. Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage. Foods (IF=5.2). 2020