一、基本情况

陈佳，1993年5月生，博士研究生，讲师，中共党员。

通讯地址：山东省聊城市东昌府区湖南路1号

Email：chenjia@lcu.edu.cn

二、研究领域

功能性油脂及食品安全检测

三、工作及学习经历

2023.06- 至今 聊城大学 讲师

2019.09 - 2023.06 西北农林科技大学 食品科学与工程  博士

2016.09 - 2019.06 西北农林科技大学 粮食、油脂及植物蛋白工程  硕士

2012.09 - 2016.06 青岛农业大学 粮食工程  学士

四、教学工作

食品机械与设备、食品分析、食品机械与设备实验

五、承担课题

1. 国家自然科学基金，抗氧化剂对油炸过程氧化甘油三酯类化合物形成调控机制研究，2025.1-2027.12，30万元，主持。

2. 聊城大学博士科研启动项目，炸制油条过程中氧化甘油三酯类化合物形成机理及控制研究，20万元，主持。

六、代表性文章

1. Chen Jia, et al. Synthesized alkyl ferulates with different chain lengths inhibited the formation of lipid oxidation products in soybean oil during deep frying. Food Chemistry, 2023. 410, 130458.

2. Chen Jia, et al. The formation, determination and health implications of polar compounds in edible oils: Current status, challenges and perspectives. Food Chemistry, 2020. 364, 130451.

3. Chen Jia, et al. Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying. Food Chemistry X, 2022. 14, 100359.

4. Chen Jia, et al. Comparative study on the evolution of polar compound composition of four common vegetable oils during different oxidation processes. LWT-Food Science and Technology, 2020. 129, 109538.

5. Chen Jia, et al. Combination of Span 20 and pH-assisted walnut oil extraction during aqueous extraction process. LWT-Food Science and Technology, 2018. 91, 477483.

6. Geng Qiaona#, Chen Jia#, et al. Salt-assisted aqueous extraction combined with Span 20 allow the obtaining of a high-quality and yield walnut oil. LWT-Food Science and Technology, 2020. 131, 108956.  

7. Chen Jia, et al. Comparison of non‐volatile degradation products formed from different vegetable oils during deep frying of French fries. International Journal of Food Science & Technology. 2022. 15921.

8. Chen Jia, et al. Polar compound composition of four vegetable oils as affected by tert‐butylhydroquinone (TBHQ) and chlorophyll during room-temperature storage. International Journal of Food Science & Technology. 2020. 56(4), 1886-1895.

9. Chen Jia, et al. Determination of Total Polar Compounds in Frying Oils by PE-Film-Based FTIR and ATR-FTIR Spectroscopy. European Journal of Lipid Science and Technology, 2018.120(12), 1800250.

10. Chen Jia, et al. Formation of oxidation products in polar compounds of different vegetable oils during French fries deep‐frying. Journal of Food Processing and Preservation, 2022.10704.

11. Chen Jia, et al. An Improved Method for Determination of Cyanide Content in Bitter Almond Oil. Journal of Oleo Science, 2018. 67(3), 289-294.

12. 陈佳, 于修烛, 刘晓丽, 等. 基于傅里叶变换红外光谱的食用油质量安全检测技术研究进展[J]. 食品科学, 2018, 39(07): 270-277.