学习经历:
1982-09~1986-07威廉希尔亚洲公司(原安徽工学院),农业机械专业本科生
1986-09~1989-03威廉希尔亚洲公司(原安徽工学院),农业机械专业研究生
工作经历:
1986.07~1995.06威廉希尔亚洲公司(原安徽工学院)动力机械系助教、讲师
1995.07~1997.07威廉希尔亚洲公司(原安徽工学院)食品工程系讲师、副教授,教研室副主任
1997.08~2000.08威廉希尔亚洲公司食品工程系副教授,教研室副主任
2000.09~2010.08威廉希尔亚洲公司生物与食品工程学院副教授、教授,系主任
2010.09~2012.12威廉希尔亚洲公司生物与食品工程学院教授,副经理
(2010.09~2011.01挂职江南大学食品学院副经理、国家重点实验室副主任)
2013.01~2020.05威廉希尔亚洲公司研究生院副经理、廉希尔教授
2020.06~2022.11willhill官方网站教授、公司党委书记
2022.12~至今 willhill官方网站教授
代表性论文
1. Xing Chen, Cong-gui Chen*(通讯作者), Yan-zi Zhou, Pei-jun Li, Fei Ma, Tadayuki Nishiumi, Atsushi Suzuki. Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing kappa-carrageenan[J]. Food Hydrocolloids, 2014, 40, 262-272
2. Yan-Zi Zhou, Cong-Gui Chen*(通讯作者), Xing Chen, Pei-Jun Li, Fei Ma, Qiu-Hong Lu. Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin[J]. Journal of Agricultural and food Chemistry, 2014, 62(12), 2655-2662
3. Jing Yao, Ying Zhou, Xing Chen, Fei Ma, Peijun Li, Conggui Chen*(通讯作者). Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel[J]. Food Chemistry, 2018, 239: 1134-1142
4. Xi-xi Wang #, Yue-shuang Li #, Ying Zhou, Fei Ma, Pei-jun Li*(通讯作者), Cong-gui Chen*(通讯作者). Effect of resistant corn starch on the thermal gelling properties of chicken breast myosin[J]. Food Hydrocolloids, 2019, 96, 681-687
5. Xi-xi Wang #, Qiong Pan, Fei Ma, Pei-jun Li*, Cong-gui Chen*(通讯作者). Amelioration of growth performance, lipid accumulation and intestinal health in mice by a cooked mixture of lean meat and resistant starch[J]. Molecular Nutrition & Food Research,2019, 63(10),1801364
6. Yu Wang, Ying Zhou, Xi-xi Wang, Fei Ma, Bao-cai Xu, Pei-jun Li, Cong-gui Chen*(通讯作者). Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl2: Physicochemical and molecular modification perspectives[J]. Food Chemistry, 2020, 319: 126535
7. Lifang Zou, Xia Yu, Yu Zhou, Conggui Chen*(通讯作者), Guiran Xiao*(通讯作者). In vitro digestibility of proteins, peptidomic analysis and antioxidant ability of sodium-reduced pork sausage with partial substitution of NaCl by KCl[J]. Meat Science, 2023, 197, 109049
专利
1.高膳食纤维重组禽肉制品及其加工方法,专利授权号:ZL 200910144275.1
2.低盐休闲禽肉干制品的加工方法,专利授权号:ZL200910144274.7
3.利用畜禽血液制备碳氧血红蛋白的方法,专利授权号:ZL 201010282355
4.一种畜禽血浆蛋白粉的制备方法,专利授权号:ZL 201010282361
5.一种烟熏灌肠的制备方法,专利授权号:ZL 201210269761.8
6.一种低盐香辣鸭肉酱及制作方法,专利授权号:ZL 201410014545.8
7.方便即食型复合蔬菜肉制品,专利授权号:ZL 201410002391.0
教材
《食品机械与设备》,东南大学出版社 主编