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F
Feng Chen
H指数:52
被引数:9,452
个人简介
Dr. Feng Chen obtained his BS from Shanghai Ocean University in 1990, and MS from Jiangnan University in 1992. He was awarded the Ph.D degree from Louisiana State University, Baton Rouge, LA, USA, 1998. After finishing his postdoctoral research in LSU, Dr Chen became a tenure-track assistant professor in the Department of Food Science and Human Nutrition of Clemson University in 2001, and promoted to associate professor in 2007, and full professor in 2011. Dr Chen has served as a university faculty senator between 2011-2013 and college faculty senator leader in 2013-2014, as well as the president of Jiangnan University Alumni Association in North America (JUANA) between 2013-2015. Dr. Chen's research interests focus on the food chemistry, particularly functional food and food flavors. Dr Chen has published 300 SCI papers and 9 book chapters, edited 2 books. In addition, Dr Chen has been awarded and licensed 5 US patents and 10 international patents.
教育背景
1998.12
Louisiana State University Ph.D Food Science
1992.12
Jiangnan University MS Food Science
1990.12
Shanghai Ocean University BS Food Science
工作经历
2013.01 – 2015.12
Jiangnan University Alumni Association in North America (JUANA)
president
2011.01 – 至今
Clemson University
full professor
2007.01 – 至今
Clemson University
associate professor
2001.01 – 至今
Clemson University
tenure-track assistant professor
荣誉奖项
暂无内容
整合转录组学和miRNA分析揭示了金背鱥在热和UV暴露下与色素沉着调控相关的皮肤应激反应网络
Aquaculture Reports
IF3.7
椰子粕蛋白组分的物理化学特性及pH依赖性功能特性
通过阿拉伯胶非共价修饰将椰子粕球蛋白可持续转化为高性能乳化剂
壳聚糖与香草醛的共价功能化：一种调控界面性质并提升Pickering乳液稳定性的绿色策略
Food Bioscience
IF5.9
通过Ce掺杂调控Ni d带中心以增强海水电解中的H2析出
异质界面和缺陷协同构建超亲水性HER催化剂
“d-f电子梯”加速了双金属硫化物在海水电解中的动态重构，以实现高效析氧。
环境温度对甘菊芳香变种中挥发性的萜类和酯类物质的影响：一项HS-SPME-GC-MS分析研究
库仑排斥策略协同电子效应，以促进从碱性海水中高效生产H2。
FUEL
IF7.5
FOOD CHEMISTRY
IF9.8
TOXINS
IF4
FOOD BIOSCIENCE
IF5.9
FOOD BIOSCIENCE
IF5.9
