姓名： 陈军
性别： 男
学历： 博士研究生
职称： 研究员
工作单位： 南昌大学
教育情况：
2012.12-2013.12 加拿大农业部Guelph食品研究中心 访问学者
2008.09-2013.06 南昌大学食品科学与工程专业 硕博连读
2004.09-2008.07 南昌大学食品科学与工程专业 本科
工作经历：
2019.12-至今 南昌大学食品学院 研究员
2019.05-至今 南昌大学食品学院 副院长
2017.05-至今 南昌大学食品学院 发酵与生物工程系副主任
2015.12-2019.12 南昌大学食品学院 副研究员
2013.09-2015.12 南昌大学食品学院 助理研究员
所受奖项：
（1）2019年首届江西省培养类“千人计划”入选者；
（2）2018年首届江西省高等学校“青年井冈”学者；
（3）2017年江西省杰出青年人才；
（4）2019年江西省科学技术进步奖一等奖“南酸枣产业化关键技术和装备创新与应用”，排名第2；
（5）2021年江西省优秀新产品一等奖“高纤南酸枣夹心软糖”，排名第1（唯一获奖人）；
（6）2021年江西省科学技术进步奖二等奖“稻米油及其深加工产品生产关键技术和装备创制与应用”，排名第1；
（7）2020年中国产学研合作创新成果奖一等奖“天然复杂基质食品和高密度营养强化食品加工中营养物质保留关键技术和产业化应用”，排名第3；
（8）2017年中国商业联合会科学技术二等奖“南酸枣优质品种选育和现代化加工关键装备和技术研发”，排名第2；
（9）2015年高等学校科学研究优秀成果奖（科学技术）二等奖“动态超高压技术在食品加工中的应用研究”，排名3；
（10）2014年江西省优秀博士学位论文《特色资源果胶的提取和物理化学性质表征及微射流降解机理》；
（11）2015年江西省科学技术进步奖二等奖“传统酱卤肉制品的现代化绿色加工技术与产业化示范”，排名6。
主要研究方向：
从事生物质（含食品）资源的开发利用研究，重点围绕特色资源高值化开发和利用关键技术与装备，以及特医食品、药食同源食品等新产品开发等方面开展研究
代表性著作：
Xiaojuan Guo, Mingshun Chen, Yuting Li, Taotao Dai, Xixiang Shuai, Jun Chen*, Chengmei Liu*. Modification of food macromolecules using dynamic high pressure microfluidization: A review. Trends in Food Science & Technology. 2020,100:223-234. （食品领域TOP顶级期刊，IF=12.563）
Risi Wang, Ruihong Liang, Taotao Dai, Jun Chen*, Xixiang Shuai, Chengmei Liu*. Pectin-based adsorbents for heavy metal ions: A review. Trends in Food Science & Technology. 2019, 91: 319-329. （食品领域TOP顶级期刊，IF=12.563）
Jun Chen, Qi Wang, Joshua Gong*, Chengmei Liu*. Issues deserve attention in encapsulating probiotics: Critical review of existing literature. Critical Reviews in Food Science and Nutrition, 2017,57(6): 1228-1238.（食品领域TOP顶级期刊，IF=11.176）
Jun Chen, Wei Liu, Chengmei Liu, Ti Li, Ruihong Liang, Shunqing Luo. Pectin Modifications: A review. Critical Reviews in Food Science and Nutrition. 2015, 55, 1684-1698.（食品领域TOP顶级期刊，IF=11.176）
Shuai Xixiang, Dai Taotao, Chen Mingshun, Liang Ruihong, Du Liqing, Chen Jun*, Chengmei Liu*. Comparative study on the extraction of macadamia (Macadamia integrifolia) oil using different processing methods. LWT-Food Science and Technology, 2021, 154: 112614.
Xiaohong He, Taotao Dai, Jian Sun, Ruihong Liang, Wei Liu, Mingshun Chen, Jun Chen*, Chengmei Liu*. Effective change on rheology and structure properties of xanthan gum by industry-scale microfluidization treatment. Food Hydrocolloids, 2022, 124: 107319.
Xiaojuan Guo, Xuemei He, Taotao Dai, Wei Liu, Ruihong Liang, Jun Chen*, Chengmei Liu*. The physicochemical and pasting properties of purple corn flour ground by a novel low temperature impact mill. Innovative Food Science & Emerging Technologies, 2021, 74:102825.
Li Dantong, Chen Ruochen, Liu Jiyan, Liu Chengmei, Deng Lizhen*, Chen Jun*. Characterizing and alleviating the browning of Choerospondias axillaris fruit cake during drying. Food Control, 2022, 132:108522.
Haolan Dong, Taotao Dai, Lu Liang, Lizhen Deng, Chengmei Liu, Qian Li, Ruihong Liang*, Jun Chen*. Physicochemical properties of pectin extracted from navel orange peel dried by vacuum microwave. LWT-Food Science and Technology, 2021, 151:112100.
Jinyu Miao, Na Xu, Ce Cheng, Liqiang Zou, Jun Chen*, Yi Wang，Ruihong Liang, David Julian McClements*, Wei Liu. Fabrication of polysaccharide-based high internal phase emulsion gels: enhancement of curcumin stability and bioaccessibility. Food Hydrocolloids, 2021, 106679.
Shunjing Luo, Xudong Yan, Yuteng Fu, Min Pang, Ruiyun Chen, Yunfei Liu, Jun Chen*, Chengmei Liu*. The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill. Food Chemistry, 2021, 348, 129032.
Yu-ting Li, Ming-shun Chen, Li-zhen Deng, Ya-zhen Liang, Yi-kun Liu, Wei Liu, Jun Chen*, Cheng-mei Liu*. Whole soybean milk produced by a novel industry-scale micofluidizer system without soaking and filtering. Journal of Food Engineering, 2021, 291:110228.
Wang Xuedong, Li Ya, Dai Taotao, He Xuemei, Chen Mingshun, Liu Chengmei, Liang Ruihong*, Jun Chen*. Preparation of pectin/poly(m-phenylenediamine) microsphere and its application for Pb2+ removal. Carbohydrate Polymers, 2021, 260, 117811.
Jun Chen, Linli Zhang, Changhong Li, Ruochen Chen, Chengmei Liu, Mingshun Chen*. Lipophilized Epigallocatechin Gallate Derivative Exerts Anti-proliferation efficacy through induction of cell cycle arrest and apoptosis on DU145 human prostate cancer cells. Nutrients, 2020, 12, 92.
Taotao Dai, Ti Li, Ruyi Li, Hualu Zhou, Chengmei Liu, Jun Chen*, David Julian McClements*. Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins. Food Chemistry, 2020, 329:127219.
Xin Li, Taotao Dai, Peng Hu, Chenghao Zhang, Jun Chen*, Chengmei Liu, Ti Li*. Characterization the non-covalent interactions between beta lactoglobulin and selected phenolic acids. Food Hydrocolloids, 2020, 105:105761.
Rui-hong Liang, Ya Li, Li Huang, Xue-dong Wang, Xiao-xue Hu, Cheng-mei Liu, Ming-shun Chen*, Jun Chen*. Pb2+ adsorption by ethylenediamine-modified pectins and their adsorption mechanisms. Carbohydrate Polymers, 2020, 234: 115911.
Jun Chen, Xiaoqin Niu, Taotao Dai, Hui Hua, Sijie Feng, Chengmei Liu, David Julian McClements*, Ruihong Liang*. Amino acid-amidated pectin: Preparation and characterization. Food Chemistry, 2020, 309: 125768.
Xiao-hong He, Wen Xia, Rui-yun Chen, Tao-tao Dai, Shun-jing Luo, Jun Chen* Cheng-mei Liu*. A new pre-gelatinized starch preparing by gelatinization and spray drying of rice starch with hydrocolloids. Carbohydrate Polymers, 2020, 229: 115485.
Xiao-hong He, Shun-jing Luo, Ming-shun Chen, Wen Xia, Jun Chen*, Cheng-mei Liu*. Effect of industry-scale microfluidization on structural and physicochemical properties of potato starch. Innovative Food Science & Emerging Technologies, 2020,60: 102278.
Ti Li; Xin Li; Taotao Dai; Peng Hu; Xiaoqin Niu; Chengmei Liu; Jun Chen*. Binding mechanism and antioxidant capacity of selected phenolic acid-beta-casein complexes. Food Research International, 2020,129:108802.
Taotao Dai, Ruyi Li, Chengmei Liu, Wei Liu, Ti Li, Jun Chen*, Mahesh Kharat, David Julian McClements*. Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study. Food hydrocolloids, 2019, 97:105234.
Yuting Li, Risi Wang, Ruihong Liang, Jun Chen*, Xiaohong He, Ruiyun Chen, Wei Liu, Chengmei Liu*. Dynamic high-pressure microfluidization assisting octenyl succinic anhydride modification of rice starch. Carbohydrate Polymers, 2018,193: 336-342.
Shunjing Luo, Ruiyun Chen, Li Huang, Ruihong Liang, Chengmei Liu, Jun Chen*. Investigation on the influence of pectin structures on the pasting properties of rice starch by multiple regression. Food Hydrocolloids, 2017, 63: 580-584.
Chengmei Liu, Xiaojuan Guo, Ruihong Liang*, Wei Liu, Jun Chen*. Alkylated pectin: molecular characterization, conformational change and gel property. Food Hydrocolloids, 2017, 69, 341-349.
Chengmei Liu, Ruihong Liang, Taotao Dai, Jiangping Ye, Zicong Zeng, Shunjing Luo, Jun Chen*. Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch. Food Hydrocolloids, 2016, 57:55-61.
Ruihong Liang, Linghua Wang, Jun Chen*, Wei Liu, Chengmei Liu*. Alkylated pectin: synthesis, characterization, viscosity and emulsifying properties. Food Hydrocolloids, 2015, 50, 65-73.
Jun Chen, Ruihong Liang*, Wei Liu, Shunjing Luo*, Chengmei Liu, Shuangshuang Wu, Zhaojun Wang. Extraction of pectin from Premna microphylla turcz leaves and its physicochemical properties. Carbohydrate Polymers, 2014,102, 376-384.
Jun Chen, Shuangshuang Wu, Ruihong Liang, Wei Liu, Chengmei Liu, Xixiang Shuai, Zhaojun Wang. The effect of high speed shearing on disaggregation and degradation of pectin from creeping fig seeds. Food Chemistry, 2014, 165, 1-8.
Jun Chen, Ruihong Liang, Wei Liu, Li Ti, Chengmei Liu, Shuangshuang Wu, Zhaojun Wang. Pectic-oligosaccharides prepared by dynamic high-pressure microfluidization and their in vitro fermentation properties. Carbohydrate Polymers, 2013, 91(1), 175-182.
Jun Chen, Ruihong Liang, Wei Liu, Chengmei Liu, Ti Li, Zhongcai Tu, Jie Wan. Degradation of high-methoxyl pectin by dynamic high pressure microfluidization and its mechanism. Food Hydrocolloids, 2012, 28(1), 121-129.
