科研项目：

[1]国家自然科学基金面上项目，基于共有醛类中间体阻断及环外游离氨基加合终产物消除的食源性杂环胺双效减控途径研究，31871905，2019/1-2022/12，主持

[2]国家自然科学基金青年项目，基于代谢组学探索高温加工食品中杂环胺类有害物质的生成途径及控制方法，31101287, 2012/1-2014/12，主持

[3]国家重点研发计划项目子课题，西式熏煮香肠绿色制造关键技术与装备开发及示范，2018YFD0401203，2018/7-2020/12，参与

[4]国家重点研发计划项目子课题，食品典型热加工过程中危害物的交互作用和调控策略，2017YFC1600405，2018/1-2021/12，参与

[5]广东省重点研发计划，食品热加工过程中典型危害物控制关键技术研究，2019B020212001，2019/1-2022/12，参与

[6]江苏省重点研发计划(社会发展)，食品安全加工过程控制科技示范，BE2016689，2016/7-2019/6，参与

[7]国家重大科学仪器设备开发专项项目，新型高分辨杂化质谱仪器的研制与应用开发，2011YQ17006714，2011/10-2016/10，参与

[8]食品科学与技术国家重点实验室自主研究课题，香辛料对膳食杂环胺生成的抑制机理及影响因素，SKLF-ZZA-201709，2017/1-2017/12，主持

[9]食品科学与技术国家重点实验室自主研究课题，蛋白结合态杂环胺的生成途径、抑制方法及体外消化规律，SKLF-ZZA-201604，2016/1-2016/12，主持

[10]食品科学与技术国家重点实验室自主研究课题，食品加工过程美拉德反应产生风味与有害物质关联规律及调控，SKLF-ZZA-201408，2014/1-2014/12，主持

1)Yeming Chen, Shinsuke Yamaguchi, Tomotada Ono. Mechanism of the chemical composition changes of Yuba prepared by a laboratory processing method. Journal of Agricultural and Food Chemistry, 2009, 57, 3831-3836.

2)Yeming Chen, Tomotada Ono. The mechanisms for yuba formation and its stable lipid. Journal of Agricultural and Food Chemistry, 2010, 58, 6485-6489.

3)Yeming Chen, Tomotada Ono. Simple extraction method of non-allergenic intact soybean oil bodies that are thermally stable in an aqueous medium. Journal of Agricultural and Food Chemistry, 2010, 58, 7402-7407.

4) Zhicun Xu,Yeming Chen, Caimeng Zhang, Xiangzhen Kong, Yufei Hua. The heat-induced protein aggregate correlated with trypsin inhibitor inactivation in soymilk processing. Journal of Agricultural and Food Chemistry, 2012, 60, 8012-8019.

5) Luping Zhao,Yeming Chen, Yanyun Cao, Xiangzhen Kong, Yufei Hua. The integral and extrinsic bioactive proteins in the aqueous extracted soybean oil bodies. Journal of Agricultural and Food Chemistry, 2013, 61, 9727-9733.

6)Yeming Chen, Tomotada Ono. Protein particle and soluble protein structure in prepared soymilk. Food Hydrocolloids, 2014, 39, 120–126.

7)Yeming Chen, Luping Zhao, Yanyun Cao, Xiangzhen Kong, Yufei Hua. Oleosins (24 and 18 kDa) are hydrolyzed not only in extracted soybean oil bodies but also in soybean germination. Journal of Agricultural and Food Chemistry, 2014, 62,956-965.

8)Yeming Chen, Zhicun Xu, Caimeng Zhang, Xiangzhen Kong, Yufei Hua. Heat-induced inactivation mechanisms of Kunitz trypsin inhibitor and Bowman-Birk inhibitor in soymilk processing. Food Chemistry, 2014, 154, 108-116.

9)Yeming Chen, Yeqing Lu, Aixia Yu, Xiangzhen Kong, Yufei Hua. Stable mixed beverage is produced from walnut milkand raw soymilk by homogenization with subsequent heating. Food Science and Technology Research, 2014, 20, 583-591.

10)Yeming Chen, Yanyun Cao, Luping Zhao,Xiangzhen Kong, Yufei Hua. Macronutrients and micronutrients of soybean oil bodies extracted at different pH. Journal of Food Science, 2014, 79, 1285-1291.

11)Yeming Chen, Luping Zhao, Xiangzhen Kong, Caimeng Zhang, Yufei Hua. The properties and the related protein behaviors of oil bodies in soymilk preparation. European Food Research and Technology, 2014, 239, 463-471.

12) Lu Lu, Luping Zhao, Caimeng Zhang,Xiangzhen Kong, Yufei Hua, andYeming Chen*. Comparative effects of ohmic, induction cooker, and electric stove heating on soymilk trypsin inhibitor inactivation. Journal of Food Science, 2015, 80 (3), 495-503.

13)Yeming Chen, Sam K. C. Chang. Macronutrients, phytochemicals, and antioxidant activity of soybean sprout germinated with or without light exposure. Journal of Food Science, 2015, 80 (6), 1391-1398.

14) Yusang Ying, Luping Zhao, Lingzhi Kong,Xiangzhen Kong, Yufei Hua,Yeming Chen*. Solubilization of proteins in extracted oil bodies by SDS: A simple and efficient protein sample preparation method for Tricine–SDS–PAGE. Food Chemistry, 2015, 181, 179–185.

15) Yanyun Cao, Luping Zhao, Yusang Ying, Xiangzhen Kong, Yufei Hua,Yeming Chen*.The characterization of soybean oil body integral oleosin isoforms and the effects of alkaline pH on them. Food Chemistry, 2015, 177, 288–294.

16) Zunhao Yan, Luping Zhao, Xiangzhen Kong, Yufei Hua,Yeming Chen*.Behaviors of particle size and bound proteins of oil bodies in soymilk processing. Food Chemistry, 2016, 194, 881-890.

17) Luping Zhao,Yeming Chen, Yajing Chen, Xiangzhen Kong, Yufei Hua. Effects of pH on protein components of extracted oil bodies from diverse plant seeds and endogenous protease-induced oleosin hydrolysis. Food Chemistry, 2016, 200, 125-133.

18) Luping Zhao,Yeming Chen, Zunhao Yan, Xiangzhen Kong, Yufei Hua. Physicochemical and rheological properties and oxidative stability of oil bodies recovered from soybean aqueous extract at different pHs. Food Hydrocolloids, 2016, 61, 685-694.

19) Hui He, Xingfei Li, Xiangzhen Kong, Caimeng Zhang, Yufei Hua,Yeming Chen*. Effects of disulfide bond reduction on the conformation and trypsin/chymotrypsin inhibitor activity of soybean Bowman-Birk inhibitor. Journal of Agricultural and Food Chemistry, 2017, 65, 2461-2467.

20) Hui He, Xingfei Li, Xiangzhen Kong,Yufei Hua,Yeming Chen*. Heat-induced inactivation mechanism of soybean Bowman-Birk inhibitors. Food Chemistry, 2017, 232, 712-720.

21) Luping Zhao, Xiangzhen Kong, Caimeng Zhang, Yufei Hua,Yeming Chen*.Soybean P34 probable thiol protease probably has proteolytic activity on oleosins. Journal of Agricultural and Food Chemistry, 2017, 5741-5750.

22)Yeming Chen*, Yajing Chen, Luping Zhao, Xiangzhen Kong, Zhaoqi Yang, Yufei Hua. A two-chain aspartic protease present in seeds with high affinity for peanut oil bodies. Food Chemistry, 2018, 241, 443-451.

中文文章：

1）赵路苹，陈业明*，张彩猛，华欲飞。提取条件对大豆油体表面蛋白质去除效果的研究。大豆科学，2013，32（6），835-839。

2）曹艳芸，陈业明*，华欲飞。高碱性提取的大豆油体的成分变化研究。中国粮油学报，2014，29（3），37-41。

3）陈业明，赵路苹，熊小辉，阮琦珺，张彩猛，华欲飞。热处理对大豆油体表面的油体蛋白和外源性蛋白影响。食品工业科技，2014，35（22），106-109。

4) 郭金燕，赵路苹，陈业明*，华欲飞。大豆发芽过程中油体和蛋白质贮存液泡的形态变化。大豆科学，2015，34（5），833-836。

5）应玉桑，孔令知，陈业明*，华欲飞。大豆水酶法提油所得乳油的稳定性和流变性分析。中国油脂，2015，40（10），59-63。

6）闫尊浩，何辉，杨兆琪，华欲飞，陈业明*。大豆油体对豆腐凝胶性质的影响研究。中国油脂，2017，42，30-33。

7）陈雅静，赵路苹，华欲飞，陈业明*。植物种子油体的提取及其性质的初步研究。中国粮油学报，2017，32，62-67。

授权专利：

（1）陈业明，鲁璐，华欲飞，张彩猛，孔祥珍。一种低胰蛋白酶抑制剂活性的豆浆的制备方法。ZL 2014 1 0065563.9。

（2）陈业明，应玉桑，华欲飞，孔令知，孔祥珍，张彩猛。一种水酶法同步制取天然大豆奶油和多肽的方法。ZL 2014 1 0511274.7。

申请专利:

（1）陈业明，赵路苹，华欲飞，孔祥珍，张彩猛。一种通过水法破乳核桃油体制备核桃油的方法。2016104087658

（2）陈业明，赵路苹，华欲飞，孔祥珍，张彩猛。一种通过水法破乳芝麻油体制备芝麻油的方法。2016106768536

（3）陈业明，赵路苹，华欲飞，孔祥珍，张彩猛。一种通过水法同时制得低脂豆浆半成品和大豆奶油半成品的方法。201611014135.9

（4）陈业明，陈雅静，华欲飞，孔祥珍，张彩猛。一种基于花生内源性蛋白酶水法破乳花生油体制备花生油的方法。201710192306.5

本科生课程 植物蛋白工艺学

硕士研究生课程 蛋白质化学