陈寒青-太阳成集团tyc151cc

- 姓名：陈寒青
- 职务：
- 职称：教授/博士生导师
- 所属系：食品科学与工程系
- 邮箱：hanqchen@hfut.edu.cn
- 办公地点：

个人简介
研究领域
科研项目
学术成果
荣誉奖项

陈寒青：男，教授、博士生导师，江南大学博士/博士后，美国普渡大学（Purdue University）访问学者，2023年、2024年和2025年连续入选美国斯坦福大学和爱思唯尔共同发布的全球前2%顶尖科学家榜单(World'sTop 2% Scientists)，2024年入选科睿唯安“全球高被引科学家”。FoodScienceandHumanWellness、Foods、JournalofFutureFoods国际期刊编委。中国食品科学技术学会植物基食品分会理事，中国粮油学会食品分会常务理事，中国粮油学会薯类分会常务理事。国家科技专家库评审专家，科技部科技创新领军人才通讯评审专家，国家自然科学基金食品科学学科同行评议专家，教育部科技评价与评审管理信息系统评审专家，教育部科技管理信息系统评审专家，教育部人才评审专家库管理系统评审专家，教育部学位与研究生教育发展中心学位论文通讯评议专家，国家留学基金评审专家，中国博士后基金食品科学与工程学科评审专家，浙江省、江苏省、广东省、江西省、河北省等省科技项目和人才项目评审专家，安徽省科技厅科技项目评审专家，安徽省农业农村厅农业项目评审专家，安徽省粮食局省级粮食产业化专项资金评审专家。Comprehensive Reviews in Food Science and Food Safety、Trends in Food Science and Technology、Food Chemistry、FoodHydrocolloids、Carbohydrate Polymers、JournalofAgricultural and Food Chemistry等30余种国际著名学术期刊审稿专家。目前主要从事农产品精深加工及副产物综合利用、食品营养与功能因子、食品大分子（多糖、淀粉、蛋白质）结构性质与功能等方面的科研工作。近年来主持“十三五”国家重点研发计划项目子课题、国家自然科学基金面上项目、安徽省科技重大专项项目等10余项课题，共同主编《环糊精化学——制备与应用》（化学工业出版社，2009）科技专著1部，合作出版科技专著2部，申请国家发明专利40件，授权国家发明专利18件，获教育部科技进步二等奖1项和中国石油和化学工业联合会科技进步二等奖1项，在Food Chemistry、FoodHydrocolloids、Carbohydrate Polymers等国际著名期刊发表SCI收录论文103篇（第一作者和通讯作者79篇，中科院1区论文58篇），入选ESI高被引论文13篇，ESI热点论文4篇。发表的SCI论文被引用8300余次（单篇引用>100次有29篇，H-index为53）。

（1）农产品精深加工及副产物综合利用
（2）食品营养与功能因子
（3）食品大分子（多糖、淀粉、蛋白质）结构性质与功能

1.2021年安徽省科技重大专项项目“油炸坚果产品品质提升与控制关键技术研发及应用”（项目编号：202103a06020001，2021.4-2024.4）（主持人）
2.国家自然科学基金面上项目“食用仙人掌果多糖调控胰岛beta细胞氧化应激的结构基础及作用机理研究”（项目编号：31972977，2020.1-2023.12）（主持人）
3.“十三五”国家重点研发计划“现代食品加工及粮食收储运技术与装备”重点专项2017年度项目“食品绿色节能制造关键技术及装备研发”课题“高效节能的食品加工装备智能化及组合应用”（课题编号：2017YFD0400405，2017.7-2020.12）（子课题负责人）
4.2016年安徽省科技重大专项项目“小麦淀粉系列产品开发关键技术研究及产业化示范”（项目编号：16030701079，2016.9-2018.12）（合作单位负责人）
5.国家自然科学基金面上项目“鹰嘴豆异黄酮对炎症介导的多巴胺能神经元损伤的保护作用及机制研究”（项目编号：31171650，2012.1-2015.12）（主持人）
6.国家自然科学基金青年基金项目“淀粉基微凝胶包β-胡萝卜素纳米乳液体系的构建及靶向控释机理研究”（项目编号：31601429，2017.01-2019.12）（排名第二）
7.安徽省自然科学基金项目“淀粉基β-胡萝卜素微凝胶载体的形成及控释机理研究”（项目编号：1708085QC78，2017.07-2019.06）（排名第二）

近年来在食品学科国际主流期刊发表高水平论文103余篇，其中以第一作者或通讯作者在Food Chemistry、Food Hydrocolloids、Carbohydrate Polymers等期刊发表论文79篇，累计入选ESI高被引论文13篇，ESI热点论文4篇。发表的论文被引用8300余次，单篇引用>100次有29篇，H-index为53（Google Scholar检索）。
代表性论文：
1.Wen-Jie Ren, Qin Yang, Xin-Ran Wang, Han-Qing Chen*. Effects of ultrasound and pullulanase dual modification on the structure and physicochemical properties of cassava starch and its films. Food Chemistry, 2026, 512, 148975.
2.Yi-Xuan Jiang, Ya-Ru Wang, Qin Yang, Xiao-Hong Yu, Han-Qing Chen*. Structural characterization, interaction mechanism and thermal stability of dual-fibrous complexes formed by rice glutelin fibrils and cellulose nanocrystals. Food Chemistry, 2025, 489, 145035.
3.Qin Yang, Yi-Jing Li-Sha, Han-Qing Chen*. Composite cold-set gels of kidney bean protein isolate and basil seed gum induced by glucono-δ-lactone and sodium citrate: Preparation, gel properties and protection on astaxanthin. International Journal of Biological Macromolecules, 2025, 309 (Part 3), 143036.
4.Qin Yang, Wen-Jie Ren, Xiao-Hong Yu, Jing-Wen Zhang, Han-Qing Chen*. Arachin amyloid-like fibrils and chitosan composite coatings with antimicrobial and antioxidant activities for effective preservation of perishable fruits. International Journal of Biological Macromolecules, 2025, 308 (Part 4), 142704.
5.Qin Yang, Xiao-Hong Yu, Jing-Wen Zhang, Yi-Xuan Jiang, Han-Qing Chen*. The complex of arachin amyloid-like fibrils formed with ultrasound treatment and chitosan: A potential vehicle for betanin and curcumin with improved chemical stability and slow release in vitro. Food Hydrocolloids, 2025, 166, 111272.
6.Qin Yang, Ning Chen, Han-Qing Chen*. Effect of basil seed gum with low or high molecular weight on the rheological, physicochemical and structural properties of frozen dough. Food Chemistry, 2025, 479, 143808.
7.Yi-Xuan Jiang, Ya-Ru Wang, Qin Yang, Xiao-Hong Yu, Han-Qing Chen*. Effects of proteolysis pretreatment on the formation, structural changes and emulsifying properties of rice glutelin amyloid-like fibrils. Food Chemistry, 2025, 475, 143252.
8.Xiang-Ping Kong, Qin Yang, Qing-Lian Wang, Han-Qing Chen*. Effects of ball milling treated wheat flour and maltodextrin on the texture and oil absorption properties of fried batter-coated cashews and almonds. Food Chemistry, 2024, 460, 140627.
9.Zheng Yan, Han-Qing Chen*. Anti-liver cancer effects and mechanisms and its application in nano DDS of polysaccharides: A review. International Journal of Biological Macromolecules, 2024, 279 (Part 2), 135181.
10.Rui Liu#, Fangxin Chu#, Zheng Yan, Hanqing Chen*. Structural characterization of three acidic polysaccharides from Opuntia dillenii Haw. fruits and their protective effect against hydrogen peroxide-induced oxidative stress in Huh-7 cells. Food Science and Human Wellness, 2024, 13(4): 1929-1942.
11.Qing-Lian Wang, Qin Yang, Xiang-Ping Kong, Han-Qing Chen*. Effect of pre-drying and post-frying holding treatments on the oil absorption and quality of fried batter-coated peanuts. Food Chemistry, 2024, 443, 138617.
12.Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen*. Ovalbumin amyloid-like fibrils/resveratrol self-assembling hydrogel: Preparation, characterization and formation mechanism. Food Hydrocolloids, 2024, 151, 109798.
13.Chun-Chun Zhang, Ya-Ru Wang, Qin Yang, Han-Qing Chen*. Effects of bovine hide gelatin antifreeze peptides on the quality of frozen dough treated with freeze-thaw cycles and its steamed bread. Journal of Cereal Science, 2024, 117, 103924.
14.Qin Yang, Ya-Ru Wang, Qing-Qing Liu, Yi-Xuan Jiang, Han-Qing Chen*. Ultrasound-regulated fibrillation of arachin: Structural characteristics, foaming and emulsifying properties. Food Hydrocolloids, 2024, 150, 109695.
15.Qing-Qing Liu, Qin Yang, Ya-Ru Wang, Yi-Xuan Jiang, Han-Qing Chen*. Pretreatment with low-frequency magnetic fields can improve the functional properties of pea globulin amyloid-like fibrils. Food Chemistry, 2024, 439, 138135.
16.Qing-Lian Wang, Qin Yang, Xiang-Ping Kong, Han-Qing Chen*. The addition of resistant starch and protein to the batter reduces oil uptake and improves the quality of the fried batter-coated nuts. Food Chemistry, 2024, 438, 137992.
17.Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen*. Enhanced solubility, thermal stability and antioxidant activity of resveratrol by complexation with ovalbumin amyloid-like fibrils: Effect of pH. Food Hydrocolloids, 2024, 148, 109463.
18.Rui Liu#, Zheng Yan#, Fang-Xin Chu, Han-Qing Chen*. Comparative study on chain conformations, physicochemical and rheological properties of three acidic polysaccharides from Opuntia dillenii Haw. fruits. International Journal of Biological Macromolecules, 2024, 262 (Part 2), 130027.
19.Qing-Qing Liu, Qin Yang, Ya-Ru Wang, Yi-Xuan Jiang, Han-Qing Chen*. Formation and structural characteristics of pea globulin amyloid-like fibrils pretreated with low-frequency magnetic field. Food Hydrocolloids, 2024, 147, 109331.
20.Juan-Juan Cao, Qing-Qing Lv, Zheng Yan, Han-Qing Chen*. Physicochemical characteristics and chain conformation of polysaccharides from Toona sinensis (A. Juss) Roem leaves. International Journal of Biological Macromolecules, 2024, 254, 127849.
21.Qin Yang, Ya-Ru Wang, Qing-Qing Liu, Han-Qing Chen*. Development of arachin and basil seed gum composite gels for the encapsulation and controlled release of vitamin D3. International Journal of Biological Macromolecules, 2023, 253, 127071.
22.Ya-Nan Du, Ya-Ru Wang, Qin Yang, Han-Qing Chen*. Fabrication, characterization and stability of Pickering emulsions stabilized by lentil protein isolate-gum Arabic conjugate microgel particles. ACS Food Science & Technology, 2023, 3(9): 1577-1589.
23.Ning Chen, Qin Yang, Chun-Chun Zhang, Han-Qing Chen*. Impact of basil seed gum on the textural, rheological properties, water state, gluten depolymerization and microstructure of frozen dough. Journal of Cereal Science, 2023, 112, 103728.
24.Qin Yang, Ya-Ru Wang, Ya-Nan Du, Han-Qing Chen*. Comparison of the assembly behavior and structural characteristics of arachin and conarachin amyloid-like fibrils. Food Hydrocolloids, 2023, 138, 108479.
25.Ya-Ru Wang, Qin Yang, Ya-Nan Du, Han-Qing Chen*. Chitosan can improve the storage stability of ovalbumin fibrils at pH higher than isoelectric point. Food Hydrocolloids, 2023, 136, 108286.
26.Qin Yang, Ya-Ru Wang, Ya-Nan Du, Han-Qing Chen*. Heat-induced arachin and basil seed gum composite gels improved by NaCl and microbial transglutaminase: Gelling properties and structure. Food Hydrocolloids, 2023, 135, 108200.
27.Yi-Jing Li-Sha, Ya-Ru Wang, Qin Yang, Han-Qing Chen*. Cold-set emulsion gel co-stabilized by kidney bean protein isolate and basil seed gum as astaxanthin carriers: Improved stability and bioaccessibility. ACS Food Science & Technology, 2022, 2, 1018-1029.
28.Ya-Ru Wang, Qin Yang, Ya-Nan Du, Han-Qing Chen*. Evaluation of the impact of stirring on the formation, structural changes and rheological properties of ovalbumin fibrils. Food Hydrocolloids, 2022, 128, 107615.
29.Ni Han, Jin-Lei Fan, Ning Chen, Han-Qing Chen*. Effect of ball milling treatment on the structural, physicochemical and digestive properties of wheat starch, A- and B-type starch granules. Journal of Cereal Science, 2022, 104: 103489.
30.Qin Yang, Ya-Ru Wang, Yi-Jing Li-Sha, Han-Qing Chen*. Physicochemical, structural and gelation properties of arachin-basil seed gum composite gels: Effects of salt types and concentrations. Food Hydrocolloids, 2021, 113: 106545.
31.Qin Yang, Ya-Ru Wang, Yi-Jing Li-Sha, Han-Qing Chen*. The effects of basil seed gum on the physicochemical and structural properties of arachin gel. Food Hydrocolloids, 2021, 110: 106189.
32.Ya-Ru Wang, Qin Yang, Yi-Jing Li-Sha, Han-Qing Chen*. Structural, gelation properties and microstructure of rice glutelin/sugar beet pectin composite gels: Effects of ionic strengths. Food Chemistry, 2021, 346, 128956.
33.Ya-Ru Wang, Qin Yang, Yi-Jing Li-Sha, Han-Qing Chen*. Effects of thermal aggregation treatment on the structural, gelation properties and microstructure of phosphorylated rice glutelin gel. Journal of Cereal Science, 2021, 100, 103252.
34.Jin-Lei Fan, Ni Han, Han-Qing Chen*. Physicochemical and structural properties of wheat gluten/rice starch dough-like model. Journal of Cereal Science, 2021, 98: 103181.
35.Qing-Qing Lv, Juan-Juan Cao, Rui Liu, Han-Qing Chen*. Structural characterization, α-amylase and α-glucosidase inhibitory activities of polysaccharides from wheat bran. Food Chemistry, 2021, 341: 128218.
36.Bo Chen, Ya-Ru Wang, Jin-Lei Fan, Qin Yang, Han-Qing Chen*. Effect of glutenin and gliadin modified by protein-glutaminase on retrogradation properties and digestibility of potato starch. Food Chemistry, 2019, 301: 125226.
37.Ya-Ru Wang, Qin Yang, Jin-Lei Fan, Bao Zhang, Han-Qing Chen*. The effects of phosphorylation modification on the structure, interactions and rheological properties of rice glutelin during heat treatment. Food Chemistry, 2019, 297: 124978.
38.Yi Pan, Zhengzong Wu, Bao Zhang*, Xiao-Min Li, Ran Meng, Han-Qing Chen*, Zheng-Yu Jin. Preparation and characterization of emulsion stabilized by octenyl succinic anhydride-modified dextrin for improving storage stability and curcumin encapsulation. Food Chemistry, 2019, 294: 326-332.
39.Meng-Na Li, Bao Zhang, Ying Xie, Han-Qing Chen*. Effects of debranching and repeated heat-moisture treatments on structure, physicochemical properties and in vitro digestibility of wheat starch. Food Chemistry, 2019, 294: 440-447.
40.Xiao-Min Li, Zheng-Zong Wu, Bao Zhang*, Yi Pan, Ran Meng, Han-Qing Chen*. Fabrication of chitosan hydrochloride and carboxymethyl starch complex nanogels as potential delivery vehicles for curcumin. Food Chemistry, 2019, 293: 197-203.
41.Ying Xie, Bao Zhang, Meng-Na Li, Han-Qing Chen*. Effects of cross-linking with sodium trimetaphosphate on structural and adsorptive properties of porous wheat starches. Food Chemistry, 2019, 289: 187-194.
42.Juan-Juan Cao, Qing-Qing Lv, Bao Zhang, Han-Qing Chen*. Structural characterization and hepatoprotective activities of polysaccharides from the leaves of Toona sinensis (A. Juss) Roem. Carbohydrate Polymers, 2019, 212: 89-101.
43.Bin-Hui Wang, Juan-Juan Cao, Bao Zhang, Han-Qing Chen*. Structural characterization, physicochemical properties and α-glucosidase inhibitory activity of polysaccharide from the fruits of wax apple. Carbohydrate Polymers, 2019, 211: 227-236.
44.Ya-Ru Wang, Bao Zhang, Jin-Lei Fan, Qin Yang, Han-Qing Chen*. Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice glutelin. Food Chemistry, 2019, 281: 18-27.
45.Ying Xie, Meng-Na Li, Han-Qing Chen*, Bao Zhang*. Effects of the combination of repeated heat-moisture treatment and compound enzymes hydrolysis on the structural and physicochemical properties of porous wheat starch. Food Chemistry, 2019, 274: 351-359.
46.Meng-Na Li, Ying Xie, Han-Qing Chen*, Bao Zhang*. Effects of heat-moisture treatment after citric acid esterification on structural properties and digestibility of wheat starch, A- and B-type starch granules. Food Chemistry, 2019, 272: 523-529.
47.Bao Zhang, Bin Bai, Yi Pan, Xiao-Min Li, Jie-Shun Cheng, Han-Qing Chen*. Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch. Food Chemistry, 2018, 264: 58-63.
48.Qing-Qing Lv#, Gao-Yang Li#, Qiu-Tao Xie, Bao Zhang*, Xiao-Min Li, Yi Pan, Han-Qing Chen*. Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical, structural and digestibility characteristics of sweet potato starch. Food Chemistry, 2018, 256: 413-418.
49.Bo Chen, Bao Zhang, Meng-Na Li, Ying Xie, Han-Qing Chen*. Effect of glutenin and gliadin modified by protein-glutaminase on pasting, rheological properties and microstructure of potato starch. Food Chemistry, 2018, 253: 148-155.
50.Bao Zhang, Xiaomin Li, Qiutao Xie, Han Tao*, Wu Wang, Han-Qing Chen*. Preparation and characterization of non-crystalline granular starch and corresponding carboxymethyl starch. International Journal of Biological Macromolecules, 2017, 103: 656-662.
51.Xiao-Pei Hu#, Bao Zhang#, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen*. Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch. Food Chemistry, 2017, 232: 560-565.
52.Da-Nian Zhou#, Bao Zhang#, Bo Chen, Han-Qing Chen*. Effects of oligosaccharides on pasting, thermal and rheological properties of sweet potato starch. Food Chemistry, 2017, 230: 516-523.
53.Bao Zhang, Ji-Qiang Mei, Bo Chen, Han-Qing Chen*. Digestibility, physicochemical and structural properties of octenyl succinic anhydride-modified cassava starches with different degree of substitution. Food Chemistry, 2017, 229: 136-141.
54.Bao Zhang, Han Tao, Xiaoli Niu, Sai Li, Han-Qing Chen*. Lysozyme distribution, structural identification, and in vitro release of starch-based microgel-lysozyme complexes. Food Chemistry, 2017, 227: 137-141.
55.Yu-Lu Han#, Jie Gao#, Yan-Yan Yin, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen*. Extraction optimization by response surface methodology of mucilage polysaccharide from the peel of Opuntia dillenii haw. fruits and their physicochemical properties. Carbohydrate Polymers, 2016, 151: 381-391.
56.Ting-Ting Huang, Da-Nian Zhou, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen*. Effect of repeated heat-moisture treatments on digestibility, physicochemical and structural properties of sweet potato starch. Food Hydrocolloids, 2016, 54: 202-210.
57.Ji-Qiang Mei, Da-Nian Zhou, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen*. Effects of citric acid esterification on digestibility, structural and physicochemical properties of cassava starch. Food Chemistry, 2015, 187: 378-384.
58.Ting-Ting Huang, Da-Nian Zhou, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen*. Effect of debranching and heat-moisture treatments on structural characteristics and digestibility of sweet potato starch. Food Chemistry, 2015, 187: 218-224.
59.Jie Gao, Yu-Lu Han, Zheng-Yu Jin, Xue-Ming Xu, Xue-Qiang Zha, Han-Qing Chen*, Yan-Yan Yin*. Protective effect of polysaccharides from Opuntia dillenii Haw. fruits on streptozotocin-induced diabetic rats. Carbohydrate Polymers, 2015, 124: 25-34.
60.Xiao-Pei Hu, Ting-Ting Huang, Ji-Qiang Mei, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen*. Effects of continuous and intermittent retrogradation on digestibility and structural properties of waxy wheat starch. Food Chemistry, 2015, 174: 31-36.
61.Jie Gao, Ting Zhang, Zheng-Yu Jin, Xue-Ming Xu, Jun-Hui Wang, Xue-Qiang Zha, Han-Qing Chen*. Structural characterization, physicochemical properties and antioxidant activity of polysaccharide from Lilium lancifolium Thunb. Food Chemistry, 2015, 169: 430-438.
62.Xiao-Pei Hu, Yao-Yu Xie, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen*. Effect of single-, dual-, and triple-retrogradation treatments on in vitro digestibility and structural characteristics of waxy wheat starch. Food Chemistry, 2014, 157: 373-379.
63.Yao-Yu Xie, Xiao-Pei Hu, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen*. Effect of repeated retrogradation on structural characteristics and in vitro digestibility of waxy potato starch. Food Chemistry, 2014, 163: 219-225.
64.Yao-Yu Xie, Xiao-Pei Hu, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen*. Effect of temperature-cycled retrogradation on in vitro digestibility and structural characteristics of waxy potato starch. International Journal of Biological Macromolecules, 2014, 67: 79-84.
65.Ting Zhang, Jie Gao, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen*. Protective effects of polysaccharides from Lilium lancifolium on streptozotocin-induced diabetic mice. International Journal of Biological Macromolecules, 2014, 65: 436-440.
66.Xiao-Ming Chen, Xue-Ming Xu, Zheng-Yu Jin*, Han-Qing Chen*. Expression of an exoinulinase gene from Aspergillus ficuum in Escherichia coli and its characterization. Carbohydrate Polymers, 2013, 92: 1984-1990.
67.Xiao-Ming Chen, Xue-Ming Xu, Zheng-Yu Jin*, Han-Qing Chen*. Expression of an endoinulinase from Aspergillus ficuum JNSP5-06 in Escherichia coli and its characterization. Carbohydrate Polymers, 2012, 88: 748-753.
68.Han-Qing Chen, Xiao-Ming Chen, Tian-Xiang Chen, Xue-Ming Xu, Zheng-Yu Jin*. Optimization of solid-state medium for the production of inulinase by Aspergillus ficuum JNSP5-06 using response surface methodology. Carbohydrate Polymers, 2011, 86: 249-254.
69.Han-Qing Chen, Xiao-Ming Chen, Tian-Xiang Chen, Xue-Ming Xu, Zheng-Yu Jin*. Extraction optimization of inulinase obtained by solid state fermentation of Aspergillus ficuum JNSP5-06. Carbohydrate Polymers, 2011, 85: 446-451.
70.Han-Qing Chen, Xiao-Ming Chen, Yin Li, Jing Wang, Zheng-Yu Jin*, Xue-Ming Xu, Jian-Wei Zhao, Tian-Xiang Chen, Zheng-Jun Xie. Purification and characterization of exo- and endo-inulinase from Aspergillus ficuum JNSP5-06. Food Chemistry, 2009, 115: 1206-1212.
授权国家发明专利：
1.陈寒青，高洁，张婷，谢耀宇，胡晓沛. 一种具有降血糖功效的复合果蔬汁饮料. (ZL 201310030088.7) （授权公告日：2014年3月12日）
2.陈寒青，谢耀宇，胡晓沛，高洁，张婷. 一种生物酶-低温冻融协同制备慢消化小麦淀粉的方法.（ZL 201310058866.3）(授权公告日：2014年8月6日)
3.陈寒青，王亚茹，杨琴，李莎怡静. 一种磷酸化修饰大米谷蛋白凝胶包封核黄素的制备方法.（ZL 202010992681.X）（授权公告日：2022年6月7日）
4.陈寒青，杨琴，王亚茹，李莎怡静. 一种热诱导花生球蛋白-罗勒籽胶复合凝胶的制备方法.（ZL 202010992682.4）（授权公告日：2022年7月12日）
5.陈寒青，王亚茹，杨琴，范金磊，韩倪. 一种提取分离大米蛋白质的方法.（ZL 201910778669.6）（授权公告日：2022年7月26日）
6.陈寒青，王亚茹，杨琴. 负载白藜芦醇的卵清蛋白原纤维/壳聚糖复合水凝胶的制备方法及其应用. （ZL 202311338321.8）（授权公告日：2025年10月24日）
7.陈寒青，孔祥萍，杨琴，王清莲. 一种低含油量和口感酥脆的油炸裹糊腰果与巴旦木的生产方法. （ZL 202311338323.7）（授权公告日：2025年10月21日）
8.陈寒青，王清莲，杨琴，孔祥萍. 一种降低油炸裹糊花生吸油量并改善其酥脆度的方法.（ZL 202311338317.1）（授权公告日：2026年03月03日）
9.陈寒青，杨琴，王亚茹，余晓红. 负载甜菜红素的花生球蛋白淀粉样纤维/壳聚糖超分子复合涂层液的制备及其应用.（ZL 202410733941X）（发文日：2026年03月23日）
科技专著：
1.金征宇，徐学明，陈寒青，李学红著. 《环糊精化学——制备与应用》（化学工业出版社，2009年第1版）
2.金征宇，顾正彪，童群义，杨瑞金，徐学明，邓力，陈寒青等编著. 《碳水化合物化学――原理与应用》（化学工业出版社，2008年第1版）

1.2023年、2024年和2025年连续入选美国斯坦福大学和爱思唯尔共同发布的全球前2%顶尖科学家榜单（World's Top 2% Scientists）
2.2024年入选科睿唯安“全球高被引科学家”
3.2009年度教育部科学技术进步二等奖
4.2010年度中国石油和化学工业联合会科技进步二等奖
5.2011年度中国食品科学技术学会科技创新奖——优秀论文三等奖
6.2015-2016年度太阳成集团“三育人”先进个人
7.Food Chemistry、Food Hydrocolloids、Food Science and Human Wellness、International Journal of Biological Macromolecules、Food Control等国际期刊优秀审稿专家
8.指导毕业的博士/硕士研究生9人次获得研究生国家奖学金、1人次获得安徽省优秀毕业生、9人次获得太阳成集团优秀毕业生、1人次获得安徽省研究生“创新创业之星”等荣誉称号。

职务：		职称：	教授/博士生导师
所属系：	食品科学与工程系	邮箱：	hanqchen@hfut.edu.cn
办公地点：		学术成果	<br>近年来在食品学科国际主流期刊发表高水平论文103余篇，其中以第一作者或通讯作者在Food Chemistry、Food Hydrocolloids、Carbohydrate Polymers等期刊发表论文79篇，累计入选ESI高被引论文13篇，ESI热点论文4篇。发表的论文被引用8300余次，单篇引用>100次有29篇，H-index为53（Google Scholar检索）。 <br>代表性论文： <br>1.Wen-Jie Ren, Qin Yang, Xin-Ran Wang, Han-Qing Chen. Effects of ultrasound and pullulanase dual modification on the structure and physicochemical properties of cassava starch and its films. Food Chemistry, 2026, 512, 148975. <br>2.Yi-Xuan Jiang, Ya-Ru Wang, Qin Yang, Xiao-Hong Yu, Han-Qing Chen. Structural characterization, interaction mechanism and thermal stability of dual-fibrous complexes formed by rice glutelin fibrils and cellulose nanocrystals. Food Chemistry, 2025, 489, 145035. <br>3.Qin Yang, Yi-Jing Li-Sha, Han-Qing Chen. Composite cold-set gels of kidney bean protein isolate and basil seed gum induced by glucono-δ-lactone and sodium citrate: Preparation, gel properties and protection on astaxanthin. International Journal of Biological Macromolecules, 2025, 309 (Part 3), 143036. <br>4.Qin Yang, Wen-Jie Ren, Xiao-Hong Yu, Jing-Wen Zhang, Han-Qing Chen. Arachin amyloid-like fibrils and chitosan composite coatings with antimicrobial and antioxidant activities for effective preservation of perishable fruits. International Journal of Biological Macromolecules, 2025, 308 (Part 4), 142704. <br>5.Qin Yang, Xiao-Hong Yu, Jing-Wen Zhang, Yi-Xuan Jiang, Han-Qing Chen. The complex of arachin amyloid-like fibrils formed with ultrasound treatment and chitosan: A potential vehicle for betanin and curcumin with improved chemical stability and slow release in vitro. Food Hydrocolloids, 2025, 166, 111272. <br>6.Qin Yang, Ning Chen, Han-Qing Chen. Effect of basil seed gum with low or high molecular weight on the rheological, physicochemical and structural properties of frozen dough. Food Chemistry, 2025, 479, 143808. <br>7.Yi-Xuan Jiang, Ya-Ru Wang, Qin Yang, Xiao-Hong Yu, Han-Qing Chen. Effects of proteolysis pretreatment on the formation, structural changes and emulsifying properties of rice glutelin amyloid-like fibrils. Food Chemistry, 2025, 475, 143252. <br>8.Xiang-Ping Kong, Qin Yang, Qing-Lian Wang, Han-Qing Chen. Effects of ball milling treated wheat flour and maltodextrin on the texture and oil absorption properties of fried batter-coated cashews and almonds. Food Chemistry, 2024, 460, 140627. <br>9.Zheng Yan, Han-Qing Chen. Anti-liver cancer effects and mechanisms and its application in nano DDS of polysaccharides: A review. International Journal of Biological Macromolecules, 2024, 279 (Part 2), 135181. <br>10.Rui Liu#, Fangxin Chu#, Zheng Yan, Hanqing Chen. Structural characterization of three acidic polysaccharides from Opuntia dillenii Haw. fruits and their protective effect against hydrogen peroxide-induced oxidative stress in Huh-7 cells. Food Science and Human Wellness, 2024, 13(4): 1929-1942. <br>11.Qing-Lian Wang, Qin Yang, Xiang-Ping Kong, Han-Qing Chen. Effect of pre-drying and post-frying holding treatments on the oil absorption and quality of fried batter-coated peanuts. Food Chemistry, 2024, 443, 138617. <br>12.Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen. Ovalbumin amyloid-like fibrils/resveratrol self-assembling hydrogel: Preparation, characterization and formation mechanism. Food Hydrocolloids, 2024, 151, 109798. <br>13.Chun-Chun Zhang, Ya-Ru Wang, Qin Yang, Han-Qing Chen. Effects of bovine hide gelatin antifreeze peptides on the quality of frozen dough treated with freeze-thaw cycles and its steamed bread. Journal of Cereal Science, 2024, 117, 103924. <br>14.Qin Yang, Ya-Ru Wang, Qing-Qing Liu, Yi-Xuan Jiang, Han-Qing Chen. Ultrasound-regulated fibrillation of arachin: Structural characteristics, foaming and emulsifying properties. Food Hydrocolloids, 2024, 150, 109695. <br>15.Qing-Qing Liu, Qin Yang, Ya-Ru Wang, Yi-Xuan Jiang, Han-Qing Chen. Pretreatment with low-frequency magnetic fields can improve the functional properties of pea globulin amyloid-like fibrils. Food Chemistry, 2024, 439, 138135. <br>16.Qing-Lian Wang, Qin Yang, Xiang-Ping Kong, Han-Qing Chen. The addition of resistant starch and protein to the batter reduces oil uptake and improves the quality of the fried batter-coated nuts. Food Chemistry, 2024, 438, 137992. <br>17.Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen. Enhanced solubility, thermal stability and antioxidant activity of resveratrol by complexation with ovalbumin amyloid-like fibrils: Effect of pH. Food Hydrocolloids, 2024, 148, 109463. <br>18.Rui Liu#, Zheng Yan#, Fang-Xin Chu, Han-Qing Chen. Comparative study on chain conformations, physicochemical and rheological properties of three acidic polysaccharides from Opuntia dillenii Haw. fruits. International Journal of Biological Macromolecules, 2024, 262 (Part 2), 130027. <br>19.Qing-Qing Liu, Qin Yang, Ya-Ru Wang, Yi-Xuan Jiang, Han-Qing Chen. Formation and structural characteristics of pea globulin amyloid-like fibrils pretreated with low-frequency magnetic field. Food Hydrocolloids, 2024, 147, 109331. <br>20.Juan-Juan Cao, Qing-Qing Lv, Zheng Yan, Han-Qing Chen. Physicochemical characteristics and chain conformation of polysaccharides from Toona sinensis (A. Juss) Roem leaves. International Journal of Biological Macromolecules, 2024, 254, 127849. <br>21.Qin Yang, Ya-Ru Wang, Qing-Qing Liu, Han-Qing Chen. Development of arachin and basil seed gum composite gels for the encapsulation and controlled release of vitamin D3. International Journal of Biological Macromolecules, 2023, 253, 127071. <br>22.Ya-Nan Du, Ya-Ru Wang, Qin Yang, Han-Qing Chen. Fabrication, characterization and stability of Pickering emulsions stabilized by lentil protein isolate-gum Arabic conjugate microgel particles. ACS Food Science & Technology, 2023, 3(9): 1577-1589. <br>23.Ning Chen, Qin Yang, Chun-Chun Zhang, Han-Qing Chen. Impact of basil seed gum on the textural, rheological properties, water state, gluten depolymerization and microstructure of frozen dough. Journal of Cereal Science, 2023, 112, 103728. <br>24.Qin Yang, Ya-Ru Wang, Ya-Nan Du, Han-Qing Chen. Comparison of the assembly behavior and structural characteristics of arachin and conarachin amyloid-like fibrils. Food Hydrocolloids, 2023, 138, 108479. <br>25.Ya-Ru Wang, Qin Yang, Ya-Nan Du, Han-Qing Chen. Chitosan can improve the storage stability of ovalbumin fibrils at pH higher than isoelectric point. Food Hydrocolloids, 2023, 136, 108286. <br>26.Qin Yang, Ya-Ru Wang, Ya-Nan Du, Han-Qing Chen. Heat-induced arachin and basil seed gum composite gels improved by NaCl and microbial transglutaminase: Gelling properties and structure. Food Hydrocolloids, 2023, 135, 108200. <br>27.Yi-Jing Li-Sha, Ya-Ru Wang, Qin Yang, Han-Qing Chen. Cold-set emulsion gel co-stabilized by kidney bean protein isolate and basil seed gum as astaxanthin carriers: Improved stability and bioaccessibility. ACS Food Science & Technology, 2022, 2, 1018-1029. <br>28.Ya-Ru Wang, Qin Yang, Ya-Nan Du, Han-Qing Chen. Evaluation of the impact of stirring on the formation, structural changes and rheological properties of ovalbumin fibrils. Food Hydrocolloids, 2022, 128, 107615. <br>29.Ni Han, Jin-Lei Fan, Ning Chen, Han-Qing Chen. Effect of ball milling treatment on the structural, physicochemical and digestive properties of wheat starch, A- and B-type starch granules. Journal of Cereal Science, 2022, 104: 103489. <br>30.Qin Yang, Ya-Ru Wang, Yi-Jing Li-Sha, Han-Qing Chen. Physicochemical, structural and gelation properties of arachin-basil seed gum composite gels: Effects of salt types and concentrations. Food Hydrocolloids, 2021, 113: 106545. <br>31.Qin Yang, Ya-Ru Wang, Yi-Jing Li-Sha, Han-Qing Chen. The effects of basil seed gum on the physicochemical and structural properties of arachin gel. Food Hydrocolloids, 2021, 110: 106189. <br>32.Ya-Ru Wang, Qin Yang, Yi-Jing Li-Sha, Han-Qing Chen. Structural, gelation properties and microstructure of rice glutelin/sugar beet pectin composite gels: Effects of ionic strengths. Food Chemistry, 2021, 346, 128956. <br>33.Ya-Ru Wang, Qin Yang, Yi-Jing Li-Sha, Han-Qing Chen. Effects of thermal aggregation treatment on the structural, gelation properties and microstructure of phosphorylated rice glutelin gel. Journal of Cereal Science, 2021, 100, 103252. <br>34.Jin-Lei Fan, Ni Han, Han-Qing Chen. Physicochemical and structural properties of wheat gluten/rice starch dough-like model. Journal of Cereal Science, 2021, 98: 103181. <br>35.Qing-Qing Lv, Juan-Juan Cao, Rui Liu, Han-Qing Chen. Structural characterization, α-amylase and α-glucosidase inhibitory activities of polysaccharides from wheat bran. Food Chemistry, 2021, 341: 128218. <br>36.Bo Chen, Ya-Ru Wang, Jin-Lei Fan, Qin Yang, Han-Qing Chen. Effect of glutenin and gliadin modified by protein-glutaminase on retrogradation properties and digestibility of potato starch. Food Chemistry, 2019, 301: 125226. <br>37.Ya-Ru Wang, Qin Yang, Jin-Lei Fan, Bao Zhang, Han-Qing Chen. The effects of phosphorylation modification on the structure, interactions and rheological properties of rice glutelin during heat treatment. Food Chemistry, 2019, 297: 124978. <br>38.Yi Pan, Zhengzong Wu, Bao Zhang, Xiao-Min Li, Ran Meng, Han-Qing Chen, Zheng-Yu Jin. Preparation and characterization of emulsion stabilized by octenyl succinic anhydride-modified dextrin for improving storage stability and curcumin encapsulation. Food Chemistry, 2019, 294: 326-332. <br>39.Meng-Na Li, Bao Zhang, Ying Xie, Han-Qing Chen. Effects of debranching and repeated heat-moisture treatments on structure, physicochemical properties and in vitro digestibility of wheat starch. Food Chemistry, 2019, 294: 440-447. <br>40.Xiao-Min Li, Zheng-Zong Wu, Bao Zhang, Yi Pan, Ran Meng, Han-Qing Chen. Fabrication of chitosan hydrochloride and carboxymethyl starch complex nanogels as potential delivery vehicles for curcumin. Food Chemistry, 2019, 293: 197-203. <br>41.Ying Xie, Bao Zhang, Meng-Na Li, Han-Qing Chen. Effects of cross-linking with sodium trimetaphosphate on structural and adsorptive properties of porous wheat starches. Food Chemistry, 2019, 289: 187-194. <br>42.Juan-Juan Cao, Qing-Qing Lv, Bao Zhang, Han-Qing Chen. Structural characterization and hepatoprotective activities of polysaccharides from the leaves of Toona sinensis (A. Juss) Roem. Carbohydrate Polymers, 2019, 212: 89-101. <br>43.Bin-Hui Wang, Juan-Juan Cao, Bao Zhang, Han-Qing Chen. Structural characterization, physicochemical properties and α-glucosidase inhibitory activity of polysaccharide from the fruits of wax apple. Carbohydrate Polymers, 2019, 211: 227-236. <br>44.Ya-Ru Wang, Bao Zhang, Jin-Lei Fan, Qin Yang, Han-Qing Chen. Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice glutelin. Food Chemistry, 2019, 281: 18-27. <br>45.Ying Xie, Meng-Na Li, Han-Qing Chen, Bao Zhang. Effects of the combination of repeated heat-moisture treatment and compound enzymes hydrolysis on the structural and physicochemical properties of porous wheat starch. Food Chemistry, 2019, 274: 351-359. <br>46.Meng-Na Li, Ying Xie, Han-Qing Chen, Bao Zhang. Effects of heat-moisture treatment after citric acid esterification on structural properties and digestibility of wheat starch, A- and B-type starch granules. Food Chemistry, 2019, 272: 523-529. <br>47.Bao Zhang, Bin Bai, Yi Pan, Xiao-Min Li, Jie-Shun Cheng, Han-Qing Chen. Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch. Food Chemistry, 2018, 264: 58-63. <br>48.Qing-Qing Lv#, Gao-Yang Li#, Qiu-Tao Xie, Bao Zhang, Xiao-Min Li, Yi Pan, Han-Qing Chen. Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical, structural and digestibility characteristics of sweet potato starch. Food Chemistry, 2018, 256: 413-418. <br>49.Bo Chen, Bao Zhang, Meng-Na Li, Ying Xie, Han-Qing Chen. Effect of glutenin and gliadin modified by protein-glutaminase on pasting, rheological properties and microstructure of potato starch. Food Chemistry, 2018, 253: 148-155. <br>50.Bao Zhang, Xiaomin Li, Qiutao Xie, Han Tao, Wu Wang, Han-Qing Chen. Preparation and characterization of non-crystalline granular starch and corresponding carboxymethyl starch. International Journal of Biological Macromolecules, 2017, 103: 656-662. <br>51.Xiao-Pei Hu#, Bao Zhang#, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen. Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch. Food Chemistry, 2017, 232: 560-565. <br>52.Da-Nian Zhou#, Bao Zhang#, Bo Chen, Han-Qing Chen. Effects of oligosaccharides on pasting, thermal and rheological properties of sweet potato starch. Food Chemistry, 2017, 230: 516-523. <br>53.Bao Zhang, Ji-Qiang Mei, Bo Chen, Han-Qing Chen. Digestibility, physicochemical and structural properties of octenyl succinic anhydride-modified cassava starches with different degree of substitution. Food Chemistry, 2017, 229: 136-141. <br>54.Bao Zhang, Han Tao, Xiaoli Niu, Sai Li, Han-Qing Chen. Lysozyme distribution, structural identification, and in vitro release of starch-based microgel-lysozyme complexes. Food Chemistry, 2017, 227: 137-141. <br>55.Yu-Lu Han#, Jie Gao#, Yan-Yan Yin, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen. Extraction optimization by response surface methodology of mucilage polysaccharide from the peel of Opuntia dillenii haw. fruits and their physicochemical properties. Carbohydrate Polymers, 2016, 151: 381-391. <br>56.Ting-Ting Huang, Da-Nian Zhou, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen. Effect of repeated heat-moisture treatments on digestibility, physicochemical and structural properties of sweet potato starch. Food Hydrocolloids, 2016, 54: 202-210. <br>57.Ji-Qiang Mei, Da-Nian Zhou, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen. Effects of citric acid esterification on digestibility, structural and physicochemical properties of cassava starch. Food Chemistry, 2015, 187: 378-384. <br>58.Ting-Ting Huang, Da-Nian Zhou, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen. Effect of debranching and heat-moisture treatments on structural characteristics and digestibility of sweet potato starch. Food Chemistry, 2015, 187: 218-224. <br>59.Jie Gao, Yu-Lu Han, Zheng-Yu Jin, Xue-Ming Xu, Xue-Qiang Zha, Han-Qing Chen, Yan-Yan Yin. Protective effect of polysaccharides from Opuntia dillenii Haw. fruits on streptozotocin-induced diabetic rats. Carbohydrate Polymers, 2015, 124: 25-34. <br>60.Xiao-Pei Hu, Ting-Ting Huang, Ji-Qiang Mei, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen. Effects of continuous and intermittent retrogradation on digestibility and structural properties of waxy wheat starch. Food Chemistry, 2015, 174: 31-36. <br>61.Jie Gao, Ting Zhang, Zheng-Yu Jin, Xue-Ming Xu, Jun-Hui Wang, Xue-Qiang Zha, Han-Qing Chen. Structural characterization, physicochemical properties and antioxidant activity of polysaccharide from Lilium lancifolium Thunb. Food Chemistry, 2015, 169: 430-438. <br>62.Xiao-Pei Hu, Yao-Yu Xie, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen. Effect of single-, dual-, and triple-retrogradation treatments on in vitro digestibility and structural characteristics of waxy wheat starch. Food Chemistry, 2014, 157: 373-379. <br>63.Yao-Yu Xie, Xiao-Pei Hu, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen. Effect of repeated retrogradation on structural characteristics and in vitro digestibility of waxy potato starch. Food Chemistry, 2014, 163: 219-225. <br>64.Yao-Yu Xie, Xiao-Pei Hu, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen. Effect of temperature-cycled retrogradation on in vitro digestibility and structural characteristics of waxy potato starch. International Journal of Biological Macromolecules, 2014, 67: 79-84. <br>65.Ting Zhang, Jie Gao, Zheng-Yu Jin, Xue-Ming Xu, Han-Qing Chen. Protective effects of polysaccharides from Lilium lancifolium on streptozotocin-induced diabetic mice. International Journal of Biological Macromolecules, 2014, 65: 436-440. <br>66.Xiao-Ming Chen, Xue-Ming Xu, Zheng-Yu Jin, Han-Qing Chen. Expression of an exoinulinase gene from Aspergillus ficuum in Escherichia coli and its characterization. Carbohydrate Polymers, 2013, 92: 1984-1990. <br>67.Xiao-Ming Chen, Xue-Ming Xu, Zheng-Yu Jin, Han-Qing Chen. Expression of an endoinulinase from Aspergillus ficuum JNSP5-06 in Escherichia coli and its characterization. Carbohydrate Polymers, 2012, 88: 748-753. <br>68.Han-Qing Chen, Xiao-Ming Chen, Tian-Xiang Chen, Xue-Ming Xu, Zheng-Yu Jin. Optimization of solid-state medium for the production of inulinase by Aspergillus ficuum JNSP5-06 using response surface methodology. Carbohydrate Polymers, 2011, 86: 249-254. <br>69.Han-Qing Chen, Xiao-Ming Chen, Tian-Xiang Chen, Xue-Ming Xu, Zheng-Yu Jin. Extraction optimization of inulinase obtained by solid state fermentation of Aspergillus ficuum JNSP5-06. Carbohydrate Polymers, 2011, 85: 446-451. <br>70.Han-Qing Chen, Xiao-Ming Chen, Yin Li, Jing Wang, Zheng-Yu Jin*, Xue-Ming Xu, Jian-Wei Zhao, Tian-Xiang Chen, Zheng-Jun Xie. Purification and characterization of exo- and endo-inulinase from Aspergillus ficuum JNSP5-06. Food Chemistry, 2009, 115: 1206-1212. <br>授权国家发明专利： <br>1.陈寒青，高洁，张婷，谢耀宇，胡晓沛. 一种具有降血糖功效的复合果蔬汁饮料. (ZL 201310030088.7) （授权公告日：2014年3月12日） <br>2.陈寒青，谢耀宇，胡晓沛，高洁，张婷. 一种生物酶-低温冻融协同制备慢消化小麦淀粉的方法.（ZL 201310058866.3）(授权公告日：2014年8月6日) <br>3.陈寒青，王亚茹，杨琴，李莎怡静. 一种磷酸化修饰大米谷蛋白凝胶包封核黄素的制备方法.（ZL 202010992681.X）（授权公告日：2022年6月7日） <br>4.陈寒青，杨琴，王亚茹，李莎怡静. 一种热诱导花生球蛋白-罗勒籽胶复合凝胶的制备方法.（ZL 202010992682.4）（授权公告日：2022年7月12日） <br>5.陈寒青，王亚茹，杨琴，范金磊，韩倪. 一种提取分离大米蛋白质的方法.（ZL 201910778669.6）（授权公告日：2022年7月26日） <br>6.陈寒青，王亚茹，杨琴. 负载白藜芦醇的卵清蛋白原纤维/壳聚糖复合水凝胶的制备方法及其应用. （ZL 202311338321.8）（授权公告日：2025年10月24日） <br>7.陈寒青，孔祥萍，杨琴，王清莲. 一种低含油量和口感酥脆的油炸裹糊腰果与巴旦木的生产方法. （ZL 202311338323.7）（授权公告日：2025年10月21日） <br>8.陈寒青，王清莲，杨琴，孔祥萍. 一种降低油炸裹糊花生吸油量并改善其酥脆度的方法.（ZL 202311338317.1）（授权公告日：2026年03月03日） <br>9.陈寒青，杨琴，王亚茹，余晓红. 负载甜菜红素的花生球蛋白淀粉样纤维/壳聚糖超分子复合涂层液的制备及其应用.（ZL 202410733941X）（发文日：2026年03月23日） <br>科技专著： <br>1.金征宇，徐学明，陈寒青，李学红著. 《环糊精化学——制备与应用》（化学工业出版社，2009年第1版） <br>2.金征宇，顾正彪，童群义，杨瑞金，徐学明，邓力，陈寒青等编著. 《碳水化合物化学――原理与应用》（化学工业出版社，2008年第1版）
研究领域	<br>（1）农产品精深加工及副产物综合利用 <br>（2）食品营养与功能因子 <br>（3）食品大分子（多糖、淀粉、蛋白质）结构性质与功能	科研项目	<br>1.2021年安徽省科技重大专项项目“油炸坚果产品品质提升与控制关键技术研发及应用”（项目编号：202103a06020001，2021.4-2024.4）（主持人） <br>2.国家自然科学基金面上项目“食用仙人掌果多糖调控胰岛beta细胞氧化应激的结构基础及作用机理研究”（项目编号：31972977，2020.1-2023.12）（主持人） <br>3.“十三五”国家重点研发计划“现代食品加工及粮食收储运技术与装备”重点专项2017年度项目“食品绿色节能制造关键技术及装备研发”课题“高效节能的食品加工装备智能化及组合应用”（课题编号：2017YFD0400405，2017.7-2020.12）（子课题负责人） <br>4.2016年安徽省科技重大专项项目“小麦淀粉系列产品开发关键技术研究及产业化示范”（项目编号：16030701079，2016.9-2018.12）（合作单位负责人） <br>5.国家自然科学基金面上项目“鹰嘴豆异黄酮对炎症介导的多巴胺能神经元损伤的保护作用及机制研究”（项目编号：31171650，2012.1-2015.12）（主持人） <br>6.国家自然科学基金青年基金项目“淀粉基微凝胶包β-胡萝卜素纳米乳液体系的构建及靶向控释机理研究”（项目编号：31601429，2017.01-2019.12）（排名第二） <br>7.安徽省自然科学基金项目“淀粉基β-胡萝卜素微凝胶载体的形成及控释机理研究”（项目编号：1708085QC78，2017.07-2019.06）（排名第二）
荣誉奖项	<br>1.2023年、2024年和2025年连续入选美国斯坦福大学和爱思唯尔共同发布的全球前2%顶尖科学家榜单（World's Top 2% Scientists） <br>2.2024年入选科睿唯安“全球高被引科学家” <br>3.2009年度教育部科学技术进步二等奖 <br>4.2010年度中国石油和化学工业联合会科技进步二等奖 <br>5.2011年度中国食品科学技术学会科技创新奖——优秀论文三等奖 <br>6.2015-2016年度太阳成集团“三育人”先进个人 <br>7.Food Chemistry、Food Hydrocolloids、Food Science and Human Wellness、International Journal of Biological Macromolecules、Food Control等国际期刊优秀审稿专家 <br>8.指导毕业的博士/硕士研究生9人次获得研究生国家奖学金、1人次获得安徽省优秀毕业生、9人次获得太阳成集团优秀毕业生、1人次获得安徽省研究生“创新创业之星”等荣誉称号。