闫博文，副研究员，博导，至善青年学者，江苏省“科技副总”，毕业于江南大学食品学院，加拿大阿尔伯塔大学联合培养博士生。致力于冷冻调理食品基础理论和绿色加工技术研究。个人主持“十四五”国家重点研发计划子课题、国家自然科学基金面上项目、青年项目等国家省部级项目6项，企业横向项目10项，参与“十三五”国家重点研发计划课题、国家自然科学基金优秀青年项目等国家级项目4项；以第一作者/通讯作者在Carbohydrate Polymers,Food Hydrocolloids,Journal of Food Engineering, Journal of Agricultural and Food Chemistry等专业学术期刊发表论文21篇，其中SCI论文14篇；授权发明专利22项（排名前三），其中国际发明专利2项；相关成果曾获教育部技术发明一等奖，江苏省科学技术二等奖和中国食品工业协会科学技术二等奖；兼任中国化学会农业化学专业委员会青年委员，《食品研究与开发》和《轻工学报》编委会青年委员。
（更新日期：2022年09月）
1.“十四五”国家重点研发计划子课题，多维物理场加工中传统面制品品质形成机制及其调控技术，2021YFD2100100，主持；
2.国家自然科学基金面上项目，微波场下β-果糖苷酶的构效响应机制研究，32272472，主持；
3.国家自然科学基金青年项目，微波改善钙离子-低酰基结冷胶凝胶特性的机制研究，32001838，主持；
4.中国博士后科学基金面上项目，微波场下钙离子介导低酰基结冷胶的凝胶机制研究，2021M691287，主持；
5.江苏省农业科技自主创新资金（二类），鱼糜制品微波绿色制造关键技术创新及装备开发，CX（21）2040，主持；
1. Chen Tiantian, Wu Yejun, Liu Fei, Zhang Nana,Yan Bowen*, Zhao Jianxin, Zhang Hao, Chen Wei, Fan Daming. Unusual Gelation Behavior of Low-acetyl Gellan under Microwave Field: Changes in Rheological and Hydration Properties[J]. Carbohydrate Polymers, 2022(296):119930.
2.Yan Bowen, Zhao Zilong, Zhang Nana, Ruan Huan, Yu Xiaofei, Zhao Jianxin, Zhang Hao, Chen Wei, Fan Daming*. 3D Food Printing Curing Technology Based on Gellan Gum[J]. Journal of Food Engineering, 2022(327): 111036.
3.Yan Bowen, Jiao Xidong, Zhao Jianxin, Cao Hongwei, Zhang Hao, Fan Daming*. Chemical Interactions Involved in Microwave Heat-induced Surimi Gel Fortified with Fish Oil and its Formation Mechanism [J]. Food Hydrocolloids, 2020, 105:105779.
4.Yan Bowen, Jiao Xidong, Yang Huayu, Jiang Kangwen, Huang Jianlian, Zhao Jianxin, Zhang Hao, Chen Wei, Fan Daming*. Microwave Heating of Dried Minced Pork Slices with Different Fat Content: an Assessment of Dielectric Response and Quality Properties [J]. LWT-Food Science and Technology, 2021(148):111729.
5.Yan Bowen, Chen Yuanyao, Wang Weilan, Zhao Jianxin, Chen Wei, Michael Gänzle*, γ-Glutamyl Cysteine Ligase ofLactobacillus reuteriSynthesizes γ-Glutamyl Dipeptides in Sourdough [J]. Journal of Agricultural and Food Chemistry, 2018, 66(46): 12368-12375.
代表性授权专利
1.闫博文,范大明,方思怡,田丰伟,马申嫣,赵建新,吴晔君,王博文,连惠章,郁晓军,张灏,陈卫.一种利用酸面团降低发酵米面食品中FODMAPs含量的方法及应用. ZL 2020103625433.
2.闫博文,范大明,杨化宇,连惠章,王凯,赵建新,吴晔君,李秀秀,张印,费锦标,周文果,庞珂,黄建联,张清苗,张灏,陈卫.一种适用于发酵米面食品的连续式微波加工设备. ZL 201822184645.1.
3.Fan Daming,Yan Bowen, Wu Yejun, Lian Huizhang, Wang Kai, Zhao Jianxin, Zhang Hao, Yang Huayu, Li Xiuxiu, Zhang Yin, Fei Jinbiao, Zhou Wenguo, Pang Ke, Huang Jianlian, Zhang Qingmiao, Chen Wei.A Microwave Processing Method for Food Made of Flour and Rice Fermented with Sourdough. JP 2021517779.
4.Fan Daming, Huang Jianlian,Yan Bowen,Zhang Hao, Zhou Wenguo, Cao Hongwei, Jiao Xidong, Wang Qian, Yu Tenghui, Zhang Wenhai, Ye Weijian, Chen Jiangping, Zhao Jianxin, Zhang Qingmiao, Chen Wei. Microwave and Conduction Combined Heating Method for Improving Gel Strength of Surimi Products. JP2020511849.
5. Fan Daming, Zhao Zilong, Jin Liming,Yan Bowen, Zhang Hao, Gao Wenhua, Yang Huayu, Zhao Jianxin, Chen Wei. A Three-dimensional Printer coupled with Microwave and Printing Method applied for Food design. US 11,116,247 B2
