陈海，副教授，硕士生导师，中国科协“青年托举人才”。
Email: chenhai2509@163.com; chenhai2509@swu.edu.cn
个人简介
陈海，男，博士，副教授，硕士生导师，中国科协“青年托举人才”。主要从事食品蛋白化学与生物合成、副产物综合利用、肉类加工等方面研究工作，主持中国科协“青年人才托举工程”项目、国家自然科学基金面上项目、国家自然科学基金青年基金、重庆市科技局技术创新与应用发展项目-重点专项、重庆市自然科学基金面上项目、天津科技大学省部共建食品营养与安全国家重点实验室开放课题等项目。在Chemical Engineering Journal、Biotechnology Advances、Trends in Food Science & Technology、Critical Reviews in Food Science and Nutrition、Food Chemistry、Food Hydrocolloids、Journal of Agricultural and Food Chemistry、Carbohydrate Polymers、Journal of Colloid and Interface Science等国内外高水平期刊发表论文60余篇，申请/授权专利7项，在蛋白生物合成、肉类加工、副产物综合利用等方面具备丰富研究手段和研究经验。
工作经历
2021.1-至今 西南大学 食品科学学院 副教授
2023.7-2024.7 重庆市农业农村委 挂职锻炼
2017.7-2017.8 香港中文大学 中医药学院 研究助理
研究方向
1. 食品蛋白化学与生物合成
2. 食品副产物综合利用
3. 发酵肉类加工
近三年主持科研项目
[1] 国家自然科学基金面上项目，2025~2028，50万，主持。
[2] 重庆市科技局技术创新与应用发展项目-重点专项, 2024~2027，100万，主持。
[3] 第九届中国科协“青年人才托举工程”项目，2023~2025，30万，主持。
[4] 国家自然科学基金青年科学基金项目，2023~2025，30万，主持。
[5] 重庆市科技局技术创新与应用发展项目-重点项目子课题，2023~2025，50万，主持。
[6] 重庆市自然科学基金面上项目，2022~2024，10万，主持。
[7] 天津科技大学省部共建食品营养与安全国家重点实验室开放课题，2023~2024，5万，主持。
[8] 天津市食品质量与健康重点实验室开放课题，2023~2023，2万，主持。
技术服务
[1] 2022-至今，重庆市开州区科技特派员，协助钱江食品集团完成猪肉副产品综合利用、香肠新产品开发和香肠发酵过程品质控制。
[2] 2024-至今，重庆市科技特派团团长（云阳），协助企业解决相关技术难题。
主要社会兼职
[1] 重庆市科技特派团团长（云阳）
[2] 重庆市科技特派员（开州）
[3] 重庆市农产品加工协会技术专家委员会专家
[4] Foods期刊客座编辑
[5] eFood期刊青年编委
[6]《食品研究与开发》青年编委
[7] 重庆市钱江食品(集团)有限公司专家顾问
[8] Critical Reviews in Food Science and Nutrition、Food hydrocolloids、Food Chemistry、Journal of Agricultural and Food Chemistry等期刊审稿专家。
近年来已发表的代表性论文
[1] Gao, J., Tan, X., Dai, H., Wang, H., Chen, H*., & Zhang, Y*. Properties regulation and mechanism on ferritin/chitooligosaccharide dual-compartmental emulsions and its application for co-encapsulation of curcumin and quercetin bioactive compounds. Food Chemistry, 2024, 458, 140243. IF2023=8.5
[2] Gao, J., Tan, X., Wang, H., Dai, H., Chen, H*., & Zhang, Y*. Chitooligosaccharide facilitated the Co-stabilization of ferritin-based dual-compartmental Pickering emulsions: The effect and contribution of chitooligosaccharide molecular weight. Food Hydrocolloids, 2024, 152, 109895. IF2023=11.0
[3] Chen, H#., Hu, M#., Tan, X., Han, X., Gao, J., Ma, L., & Zhang, Y*. Facile approach to fabricate stable multi-chamber colloid particles for compartmentalized encapsulation and reaction control of incompatible molecules. Chemical Engineering Journal, 2023, 475, 146029. IF2023=13.3
[4] Chen, H#., Zhang, J. #, Dai, H., Fu, Y., Ma, L., & Zhang, Y*. Mechanism on the Synergistic Gelation of the Myofibrillar Protein Composite Gel Enhanced by “Clean-Label” Skin Functional Protein Powders. Journal of Agricultural and Food Chemistry, 2023, 71(44), 16777-16786. IF2023=5.7
[5] Chen, H#., Sun, Y., Feng, X., Ma, L., Dai, H., Wang, H., ... & Zhang, Y*. Thermal-induced-stable high internal phase emulsion for lycopene encapsulation and delivery: Pre-heat treatment mediated facilitation on the isomerization, stabilization, and release of lycopene. LWT - Food Science and Technology, 2023, 187, 115319. IF2023=6.0
[6] Chen, H#., Tan, X., Hu, M., Xie, J., Han, X., Yu, Y., ... & Zhang, Y*. Genipin-mediated subunit-subunit crosslinking of ferritin nanocages: Structure, properties, and its application for food bioactive compound sealing. Food Chemistry, 2023, 411, 135437. IF2023=8.5
[7] Chen, H#., Xie, J#., Hu, M., Han, X., Fu, Y., Dai, H., ... & Zhang, Y*. In vivo biosynthesis of nutritional holoferritin nanoparticles: Preparation, characterization, iron content analysis, and synthetic pathway. Food Chemistry, 2023, 414, 135692. IF2023=8.5
[8] Chen, H#., Tan, X., Han, X., Ma, L., Dai, H., Fu, Y., & Zhang, Y*. Ferritin nanocage based delivery vehicles: From single-, co-to compartmentalized-encapsulation of bioactive or nutraceutical compounds. Biotechnology Advances, 2022, 61, 108037. IF2022=16.0
[9] Chen, H#., Ma, L., Dai, H., Fu, Y., Han, X., & Zhang, Y*. The construction of self-protective ferritin nanocage to cross dynamic gastrointestinal barriers with improved delivery efficiency. Food Chemistry, 2022, 397, 133680. IF2022=8.8
[10] Tan, X#., Lv, C., & Chen, H*. Advances of nanopore-based sensing techniques for contaminants evaluation of food and agricultural products. Critical Reviews in Food Science and Nutrition, 2022, 63(31), 10866-10879. IF2022=10.2
[11] Chen, H#., Han, X., Fu, Y., Dai, H., Wang, H., Ma, L., & Zhang, Y*. Compartmentalized chitooligosaccharide/ferritin particles for controlled co-encapsulation of curcumin and rutin. Carbohydrate Polymers, 2022, 290, 119484. IF2022=11.2
[12] Chen, H#., Ma, L., Dai, H., Fu, Y., Wang, H., & Zhang, Y*. Advances in rational protein engineering toward functional architectures and their applications in food science. Journal of Agricultural and Food Chemistry, 2022, 70(15), 4522-4533. IF2022=6.1
[13] Chen, H#., Dai, H., Zhu, H., Ma, L., Fu, Y., Feng, X., ... & Zhang, Y*. Construction of dual-compartmental micro-droplet via shrimp ferritin nanocages stabilized Pickering emulsions for co-encapsulation of hydrophobic/hydrophilic bioactive compounds. Food Hydrocolloids, 2022, 126, 107443.IF2021=11.504
[14] Chen, H#., Tan, X., Fu, Y., Dai, H., Wang, H., Zhao, G., & Zhang, Y*. The development of natural and designed protein nanocages for encapsulation and delivery of active compounds. Food Hydrocolloids, 2021, 121, 107004. IF2021=11.504
[15] Chen, H#., Zhang, T., Tan, X., Wang, Y., Liu, Y., & Zhao, G*. Construction of thermally robust and porous shrimp ferritin crystalline for molecular encapsulation through intermolecular arginine-arginine attractions. Food Chemistry, 2021, 349, 129089. IF2021=9.231
教改项目及教学成果
[1] 西南大学教改项目，2023.01-2024.12，主持。
[2] 西南大学教育教学成果三等奖：E-P-I综合能力打造，培养食品类新工科复合型人才，2023
[3] 教改论文：基于OBE理念和翻转课堂融合的“食品物性学”教学改革实践. 陈海，罗惟，张宇昊.食品工业. 2023 ,44 (10)
[4] 教改论文：后疫情时代下基于虚拟仿真技术提升食品科学与工程专业教学质量的探讨. 陈海，朱瀚昆，戴宏杰，郭婷，张宇昊. 食品与发酵工业. 2022 ,48 (13)
指导学生
[1] 李柯佚，大学生创新创业训练计划项目，国家级，主持. 2022级本科生
[2] 凌耀，大学生创新创业训练计划项目，国家级，主持. 2021级本科生
[3] 谢江，优秀毕业论文，2020级本科生
学术主页
https://www.researchgate.net/profile/Hai-Chen-16
热烈欢迎有志于食品科学事业的同学加盟研究团队！
