2023.08-至今：中国农业大学营养与健康系，博士后

2017.09-2023.07：中国农业大学食品科学与营养工程学院，工学博士

2013.09-2017.06：中国农业大学食品科学与营养工程学院，工学学士

1. 乳品科学

2. 生物大分子修饰与应用

1. 国家资助博士后研究人员计划：常温酸奶中乳蛋白-多糖复合凝胶结构调控及稳定机制

2. 中国乳制品工业协会蒙牛专项基金：乳脂肪球膜提取关键技术

3. 国家自然科学基金重点项目-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：课题骨干

4. 内蒙古呼和浩特市揭榜挂帅项目-乳脂肪深加工产业链关键技术突破：课题骨干

一、发表文章

1. W Zhang, Chong Chen*, …., Fazheng Ren*. Formation and physical properties of skimmed milk/low-acyl gellan gum double gels: Influence of gelation sequence. Carbohydrate Polymers, 2025, 123012.

2. C Chen, ..., F Ren*. Thermo-responsive composite nanoparticles based on hydroxybutyl chitosan oligosaccharide: Fabrication, stimulus release and cancer therapy. International Journal of Biological Macromolecules, 2024, 276, 133842.

3. C Chen^#, W Zhang^#, ..., P Wang*. Emulsion stability of hydroxybutyl chitosan as emulsifier at low pH: Effects of the degree of substitutions of hydroxybutyl groups. International Journal of Biological Macromolecules, 2024, 258, 128868.

4. W Zhang^#, C Chen^#, ..., P Wang*. Analysis of composition and source of the key aroma compounds in stir-fried pepper tallow. Food Chemistry, 2024,441: 138321.

5. W Qian, …, C Chen*. New insights into the milk quality at varying altitudes in China. Food Chemistry: X, 2024, 22: 101492.

6. J Wang, …, C Chen*. Improved textural properties of transglutaminase treated milk acid gel: Influence of citric acid. Journal of Agriculture and Food Research, 2024, 18: 101270.

7. L Wang, ..., C Chen*. A Novel Strategy to Enhance the pH Stability of Zein Particles through Octenyl Succinic Anhydride-Modified Starch: The Role of Preparation pH, Foods, 2024, 13(2): 303.

8. J Wang, ..., C Chen*. The physical and structural properties of acid-Ca²⁺ induced casein–alginate/Ca²⁺ double network gels. International Journal of Biological Macromolecules, 2023, 245:125564.

9. C Chen, ..., F Ren*. Tunable Thermo-Responsive Properties of Hydroxybutyl Chitosan Oligosaccharide. Frontiers in Chemistry, 2022, 10: 830516.

10. C Chen, ..., F Ren*. Improving the textural properties of camel milk acid gel by treatment with trisodium citrate and transglutaminase. LWT - Food Science and Technology, 2019, 103: 53-59.

11. P Wang^#, C Chen^#, ..., F Ren*. Casein gel particles as novel soft Pickering stabilizers: The emulsifying property and packing behaviour at the oil-water interface. Food Hydrocolloids, 2018, 77: 689-698.

12. 王静, 张伟博, 毛玲, 蒋源渊, 唐甜, 张清平, 赵军, 张凤*, 陈冲*. 切达干酪风味形成及影响因素研究进展. 中国奶牛, 2024, 8: 35-40.

13. 陈冲, 张宁, 任怡镁, 王鹏杰*. 酪蛋白凝胶颗粒对水包油型乳液稳定性及体外消化的影响.中国食品学报, 2020, 20(9): 30-37.

二、授权专利

1. 任发政,陈冲,张伟博,王鹏杰,李依璇,刘思源,申月敏,张炎. 一种温敏载药核壳纳米颗粒的制备及应用. ZL 202310580147.1.

2. 任发政,陈冲,张伟博,王鹏杰,刘思源,张炎,李依璇,申月敏.一种羟丁基壳聚糖及其应用. ZL 202310581539.X.

3. 任发政,陈冲,张伟博,王鹏杰,李依璇,张炎,刘思源,申月敏.一种温敏载药复合纳米颗粒的制备及应用. ZL 202310583091.5.