姓名：陈海
职称：副教授
单位：博牛社区
食品科学与工程系
研究方向：食品蛋白质结构设计与食品营养、现代食品发酵与生物制造、食品副产物综合利用、肉类加工与品质调控
联系方式
地址：重庆市北碚区天生路2号博牛社区
400715
个人简介
陈海，重庆开州人，博牛社区 副教授。长期从事食品蛋白化学、食品发酵与生物合成、食品副产物综合利用、肉类加工等领域的教学与科研工作。主持国家自然科学基金面上项目/青年基金、中国科协“青年人才托举工程”项目、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、四川省自然科学基金青年基金、国家重点实验室开放课题等项目。在Chemical Engineering Journal、Biotechnology Advances、Small、Trends in Food Science & Technology、Critical Reviews in Food Science and Nutrition、Food Chemistry、Food Hydrocolloids、Journal of Agricultural and Food Chemistry、Carbohydrate Polymers等国内外高水平期刊发表论文60余篇，申请/授权专利7项，获中国食品科学技术学会自然科学一等奖等荣誉。指导本科生获国家级大学生创新创业训练计划项目3项，主持教改项目1项，发表教改论文2篇。担任重庆市科技特派员、eFood期刊青年编委、《Journal of Future Foods》青年编委、《食品研究与开发》青年编委，在食品发酵与生物合成、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
【研究领域】
1.
食品蛋白质结构设计与食品营养
2.
现代食品发酵与生物制造
3.
食品副产物综合利用
4.
肉类加工与品质调控
【教育背景】
2011.09—2015.06 四川农业大学食品博牛社区 食品科学与工程专业学士学位
2015.09—2020.07 中国农业大学食品科学与营养工程博牛社区 营养与食品安全专业博士学位
【工作经历】
2021.01 — 至今 博牛社区 副教授
2023.07—2024.07 重庆市农业农村委挂职锻炼
【主讲课程】
本科生：食品资源与环境、食品生物技术、发酵食品工艺学
研究成果
【代表性科研项目】
1.主持项目
[1]
国家自然科学基金面上项目，资助经费50万元，在研，2025~2028。
[2]
国家自然科学基金青年科学基金项目，资助经费30万元，结项，2023~2025。
[3]
中国科协“青年人才托举工程”项目，资助经费30万元，结项，2023~2025。
[4]
重庆市产业集群项目，资助经费200万元，在研，2025~2028。
[5]
重庆市科技局技术创新与应用发展项目-重点专项,资助经费100万元，在研，2024~2027。
[6]
重庆市科技局技术创新与应用发展项目-重点项目子课题，资助经费50万元，在研，2024~2026。
[7]
四川省自然科学基金青年基金，资助经费10万元，在研，2026~2027。
[8]
重庆市自然科学基金面上项目，资助经费10万元，结项，2022~2024。
【代表性专著】
[1]
Mineral Containing ProteinsRoles in Nutrition, Springer,参编。
【代表性学术论文】
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.