陈佳新｜西华大学｜学者主页

2026

Revealing the changes in lipids, volatile flavors, sensory effects and their correlations in cold fresh rainbow trout meat under different electron beam irradiation doses using lipidomics and flavoromics

Fanyi Gong, Buzhou Xu, Li Yang, Chang Su, Jiaxin Chen, Xing-Zhong Zhang, Yong Yu, Shichen Zhu, Jie Tang, Dong Zhang, Hong-Jun Li

Food Chemistry: X

DOI

2026

Enzymatic pretreatment enhances the aroma of deep-fried spare ribs: Roles of lipid/protein oxidation and insights from molecular docking

Junhao Zhu, Yi Yang, Yiru Yu, Jiaming Cao, Jiaxin Chen, Hong-Jun Li, Jie Tang, Dong Zhang

LWT

DOI

2026

Insights into the effects of ionic strength and oil saturation on the emulsifying capacity of silkworm pupal protein: Focusing on protein structural, interfacial adsorption, and thermal stability

Chaoyi Duan, Wen-Zhuan Huang, Jing-Wei Ye, L. Liang, Xiao-E Jiang, Jiaxin Chen, Ming-Feng Xu, Rong-Rong Yu

LWT

DOI

2026

Effects of different low-phosphate formulations on the quality of prepared pork patties under repeated freeze-thaw cycles: Water retention, texture, and sensory properties

Chengju Zhang, Yi Yang, Ke Chen, Yi-Ling Liao, Ming-Feng Xu, Jiaxin Chen, L. Liang, Rong-Rong Yu

Food Chemistry: X

DOI

2026

Exploration of the mechanism of key odour substances in porcine large intestine by enzyme-alkali-alcohol ternary composite treatment: Efficacy of deodorisation treatments and impact on quality

Jiaxin Chen, Xiaoyu Gu, Wenwen Hou, Shiyun Liu, Jie Zhao, Jinxin Liu, Hongbin Lin

Food Chemistry: X

DOI

2026

Deciphering the thermal regulation of myofibrillar protein-capsaicin hydrogels: From temperature-dependent gelation behavior to potential CAP-protein interactions.

Jia-Ming Cao, Lin Yang, Xuedong Gu, Chang Su, Li Yang, Xing-Zhong Zhang, Ashraf Mahmoud Emara, Ming-Yuan Li, Jiaxin Chen, Hong-Jun Li, Jie Tang, Dong Zhang

International Journal of Biological Macromolecules

DOI

2026

Revealing the synergistic mechanism of ionic strength and cassava starch-lauric acid complexes in driving the transition of myofibrillar protein emulsion to emulsion gel.

Wenwen Hou, Xiuwen Lin, Linjing Gao, Hongbin Lin, Jiaxin Chen, Qian Liu

Food Chemistry

DOI

2026

Effect of protein–polyphenol interactions on the structural and digestive properties of pork myofibrillar proteins

Yu Chen, Qi Jiang, Yan Lu, Qiao Zeng, Ping Liu, Jiaxin Chen, Hongbin Lin, Jie Tang, Jie Zhao

Journal of Food Engineering

DOI

2026

Corrigendum to “Effects of different low-phosphate formulations on the quality of prepared pork patties under repeated freeze-thaw cycles: Water retention, texture, and sensory properties” [Food Chem.: X 35 (2026) 103752]

Chengju Zhang, Yi Yang, Ke Chen, Yi-hua Liao, Ming-Feng Xu, Jiaxin Chen, L. Liang, Rong-Rong Yu

Food Chemistry: X

DOI

2026

Impact of Xanthan Gum on the Storage Stability of Pickering Emulsions Stabilized by Myofibrillar Protein Microgel Particles

Yi Yang, Jing-Wei Ye, Chen-Ju Zhang, Linjing Gao, Hongbin Lin, Qisheng Zhang, Jiaxin Chen, Rong-Rong Yu

Foods

DOI

2025

Characterization of flavor profiles of water-boiled pork meatballs at different ultrasonic powers using solid-phase microextraction gas chromatography-mass spectrometry combined with electronic nose.

Xin-Xin Zhao, Bangcheng Lai, Yunling Jiang, Xiankun Sun, Zi-Xin Luo, Qingfeng Ge, Jiaxin Chen, Hai Yu

Meat Science

DOI

2025

Underlying mechanism of sucrose esters on myofibrillar protein O/W emulsion gel behaviour under different ionic strengths: Focus on emulsion characterisation, protein structural changes and molecular interactions.

Xiang Li, Bo Wang, Wenwen Hou, Jie Tang, Hongbin Lin, Jun-Qiang Lian, Qian Liu, Ming-Feng Xu, Yuan Ma, Dong Yu, Dong Zhang, Jiaxin Chen

Food Chemistry

DOI

2025

Exploring the regulation of metabolic changes mediated by different combined starter cultures on the characteristic flavor compounds and quality of Sichuan-style fermented sausages.

Buzhou Xu, Wenliang Qiu, Yuwei Liu, Fanyi Gong, Qian Liu, Jiaxin Chen, Yong Tang, Chang Su, Jie Tang, Dong Zhang, Hong-Jun Li

Food Research International

DOI

2025

Effect of ultrasound-assisted phosphates treatment on solubilization and stable dispersion of rabbit Myofibrillar proteins at low ionic strength.

Chang Su, Yuxin Huang, Jiaxin Chen, Hong-Jun Li, Dong Zhang, Yong Tang

Food Chemistry

DOI

2025

Effect of Combined Static Magnetic Field and Static Electric Field on the Supercooling Point and Quality of Beef

Yu-Jing He, Yuan Ma, Jing-Ni Liu, Cenke Xiao, Lisha Liu, Yinying Li, Jiaxin Chen, Zhi Quan

Foods

DOI

2025

Preservation of Chilled Pork Quality by Electromagnetic Field–Assisted Modified Atmosphere Packaging During Cold Storage

Siqi Chen, Lisha Liu, Yuan Ma, Yezheng He, Yexing Chen, Xuan Yang, Jiaxin Chen, Wei Chen

Food and Bioprocess Technology

DOI

2025

Effects of vine pepper oil on the deterioration of texture quality in boiled rabbit meatballs: Inhibition of hydrophobic interactions and formation of covalent aggregates

Chang Su, Dong Zhang, Yuxin Huang, Jiaxin Chen, Hong-Jun Li, Yong Tang

Food Chemistry: X

DOI

2025

Investigation the antioxidant mechanisms of Capsaicinoids on myofibrillar protein based on multispectral and molecular docking.

Jian-Hua Zhao, Chunyan Jiang, Meijuan Lei, Yilin Xie, Jie Zhao, Jiaxin Chen, Mingyuan Yang, Dan Xiang, Jie Tang, Hongbin Lin

Food Chemistry

DOI

2024

AAPH-oxidised whey protein isolate forms a weak interfacial layer and promotes lipid oxidation in oil-in-water emulsions

Xin Li, Jingming Zhang, Xue Liang, Jie Tang, Fang-Da Sun, Qian Liu, Jiaxin Chen

Food Bioscience

DOI

2024

Tracking protein aggregation behavior and molecular interactions induced by conformational alterations in the formation of myofibrillar protein-Abelmoschus manihot gum mixed gels during heating process

Dongxue Yuan, Jingming Zhang, Zihan Zhao, Bao-Hua Kong, Jiaxin Chen, Dong Zhang, Qian Liu, Chuan-Ai Cao

Food Hydrocolloids

DOI

2024

Revealing protein aggregation behaviour and dispersion properties induced by molecular interactions between sucrose esters and myofibrillar protein in an aqueous phase system.

Xiang Li, Wenwen Hou, Yunqiu Yi, Xiao-jin Zheng, Xin-Yu Chen, Dong Zhang, Jie Tang, Hongbin Lin, Dong Yu, Xin-Xin Zhao, Qian Liu, Jiaxin Chen

International Journal of Biological Macromolecules

DOI

2023

Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions.

Jiaxin Chen, Jun He, Zi-chun Zhao, Xin Li, Jie Tang, Qian Liu, Hui Wang

Food Research International

DOI

2023

Resveratrol promotes interfacial adsorption behaviour and retards protein-lipid co-oxidation of whey protein isolate stabilised O/W emulsions

Jiaxin Chen, Jingming Zhang, Zi-Han Xu, B. Kong, Hui Wang, Jie Tang, Qian Liu, Xin Li

Food Hydrocolloids

DOI

2023

Underlying mechanisms and effects of EGCG on the interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions

Jiaxin Chen, Xueying Liang, B. Kong, Hui Wang, Hongwei Zhang, Jie Tang, Qian Liu, Xin Li

LWT

DOI

2022

Comparative study of protein-lipid co-oxidation in whey protein isolate-stabilised oil-in-water emulsions prepared by different homogenisation methods

Jiaxin Chen, Xin Li, B. Kong, Qian Chen, Qian Liu

Colloids and Surfaces A: Physicochemical and Engineering Aspects

DOI

2022

Effects of different pH conditions on interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions

Jiaxin Chen, Xin Li, Chuan-Ai Cao, B. Kong, Hui Wang, Hongwei Zhang, Qian Liu

Food Hydrocolloids

DOI

2022

Impact of different ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions.

Jiaxin Chen, Chuan-Ai Cao, Dongxue Yuan, Xiu-Fang Xia, Qian Liu, B. Kong

Food Chemistry

DOI

2021

以多糖为基质的脂肪模拟物替代动物脂肪在法兰克福香肠中的应用

徐敬欣，张帅，常婧瑶，曹传爱，陈佳新，孔保华，夏秀芳，刘骞

《食品工业科技》

DOI

2021

How to Efficiently Remove tert ‐butylhydroquinone from Commercial Soybean Oils to Obtain Stripped Oils: Eliminating tert ‐butylhydroquinone's Influence on Oxidative Stabilities of Model Oil‐in‐Water Emulsions

Jiaxin Chen, Xin Li, B. Kong, Jing Ma, Meiyue Liu, Cheng-Guo Liu, Qian Liu

DOI

2021

Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods.

Chuan-Ai Cao, Yang-Yang Feng, B. Kong, Xiu-Fang Xia, Meiyue Liu, Jiaxin Chen, Feng-Xue Zhang, Qian Liu

Meat Science

DOI

2021

Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages

Jiaxin Chen, Jinhai Zhao, Xin Li, Qian Liu, B. Kong

Foods

DOI

2021

Comparative Study of Oxidative Structural Modifications of Unadsorbed and Adsorbed Proteins in Whey Protein Isolate-Stabilized Oil-in-Water Emulsions under the Stress of Primary and Secondary Lipid Oxidation Products

Jiaxin Chen, Jinhai Zhao, B. Kong, Qian Chen, Qian Liu, Cheng-Guo Liu

Foods

DOI

2020

An eco-friendly extraction method for adsorbed proteins from emulsions stabilized by whey protein isolate by using Tween 20

Jiaxin Chen, Yang-Yang Feng, B. Kong, Xiu-Fang Xia, Qian Liu

DOI

2019

植物油预乳状液替代猪脂肪对法兰克福香肠品质特性的影响

陈益春，姜帅，曹传爱，陈佳新，孔保华，刘骞

《食品科学》

2019

低盐对发酵肉制品品质形成影响及减盐手段研究进展

扈莹莹，温荣欣，陈佳新，孔保华，陈倩

《食品工业科技》

DOI

2019

Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage.

Jiaxin Chen, Ying-Ying Hu, R. Wen, Qian Liu, Qian Chen, B. Kong

Meat Science

DOI

2019

Physical properties and stability of filled hydrogel particles based on biopolymer phase separation: Influence of the ratio of protein to polysaccharide.

Chuan-Ai Cao, Shenchi Zhao, Jiaxin Chen, Hui Wang, Qian Liu, B. Kong

International Journal of Biological Macromolecules

DOI

2017

KCl部分替代NaCl对低钠盐肉脯质量的影响

陈佳新，逄晓云，夏秀芳，孔保华

《肉类研究》

2016

气质联用分析肉制品中风味物质的研究进展

陈佳新，孔保华

《食品研究与开发》

2016

壳聚糖的保鲜机制及其在肉与肉类制品保鲜中应用的研究进展

陈佳新，陈倩，孔保华

《肉类研究》

Insights into the noncovalent and covalent interactions between Zanthoxylum polyphenols and myofibrillar proteins: Structural modifications and their impact on in vitro gastric digestion

Ke Meng, Liying Wang, Yu Chen, Min Cheng, Hong-Feng Jia, Jiaxin Chen, Hongbin Lin, Yuxing Huang, Jie Zhao

Food Hydrocolloids

DOI

精选作品

期刊论文

Revealing the changes in lipids, volatile flavors, sensory effects and their correlations in cold fresh rainbow trout meat under different electron beam irradiation doses using lipidomics and flavoromics

Enzymatic pretreatment enhances the aroma of deep-fried spare ribs: Roles of lipid/protein oxidation and insights from molecular docking

Insights into the effects of ionic strength and oil saturation on the emulsifying capacity of silkworm pupal protein: Focusing on protein structural, interfacial adsorption, and thermal stability

Effects of different low-phosphate formulations on the quality of prepared pork patties under repeated freeze-thaw cycles: Water retention, texture, and sensory properties

Exploration of the mechanism of key odour substances in porcine large intestine by enzyme-alkali-alcohol ternary composite treatment: Efficacy of deodorisation treatments and impact on quality

Deciphering the thermal regulation of myofibrillar protein-capsaicin hydrogels: From temperature-dependent gelation behavior to potential CAP-protein interactions.

Revealing the synergistic mechanism of ionic strength and cassava starch-lauric acid complexes in driving the transition of myofibrillar protein emulsion to emulsion gel.

Effect of protein–polyphenol interactions on the structural and digestive properties of pork myofibrillar proteins

Corrigendum to “Effects of different low-phosphate formulations on the quality of prepared pork patties under repeated freeze-thaw cycles: Water retention, texture, and sensory properties” [Food Chem.: X 35 (2026) 103752]

Impact of Xanthan Gum on the Storage Stability of Pickering Emulsions Stabilized by Myofibrillar Protein Microgel Particles

Characterization of flavor profiles of water-boiled pork meatballs at different ultrasonic powers using solid-phase microextraction gas chromatography-mass spectrometry combined with electronic nose.

Underlying mechanism of sucrose esters on myofibrillar protein O/W emulsion gel behaviour under different ionic strengths: Focus on emulsion characterisation, protein structural changes and molecular interactions.

Exploring the regulation of metabolic changes mediated by different combined starter cultures on the characteristic flavor compounds and quality of Sichuan-style fermented sausages.

Effect of ultrasound-assisted phosphates treatment on solubilization and stable dispersion of rabbit Myofibrillar proteins at low ionic strength.

Effect of Combined Static Magnetic Field and Static Electric Field on the Supercooling Point and Quality of Beef

Preservation of Chilled Pork Quality by Electromagnetic Field–Assisted Modified Atmosphere Packaging During Cold Storage

Effects of vine pepper oil on the deterioration of texture quality in boiled rabbit meatballs: Inhibition of hydrophobic interactions and formation of covalent aggregates

Investigation the antioxidant mechanisms of Capsaicinoids on myofibrillar protein based on multispectral and molecular docking.

AAPH-oxidised whey protein isolate forms a weak interfacial layer and promotes lipid oxidation in oil-in-water emulsions

Tracking protein aggregation behavior and molecular interactions induced by conformational alterations in the formation of myofibrillar protein-Abelmoschus manihot gum mixed gels during heating process

Revealing protein aggregation behaviour and dispersion properties induced by molecular interactions between sucrose esters and myofibrillar protein in an aqueous phase system.

Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions.

Resveratrol promotes interfacial adsorption behaviour and retards protein-lipid co-oxidation of whey protein isolate stabilised O/W emulsions

Underlying mechanisms and effects of EGCG on the interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions

Comparative study of protein-lipid co-oxidation in whey protein isolate-stabilised oil-in-water emulsions prepared by different homogenisation methods

Effects of different pH conditions on interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions

Impact of different ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions.

以多糖为基质的脂肪模拟物替代动物脂肪在法兰克福香肠中的应用

How to Efficiently Remove tert ‐butylhydroquinone from Commercial Soybean Oils to Obtain Stripped Oils: Eliminating tert ‐butylhydroquinone's Influence on Oxidative Stabilities of Model Oil‐in‐Water Emulsions

Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods.

Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages

Comparative Study of Oxidative Structural Modifications of Unadsorbed and Adsorbed Proteins in Whey Protein Isolate-Stabilized Oil-in-Water Emulsions under the Stress of Primary and Secondary Lipid Oxidation Products

An eco-friendly extraction method for adsorbed proteins from emulsions stabilized by whey protein isolate by using Tween 20

植物油预乳状液替代猪脂肪对法兰克福香肠品质特性的影响

低盐对发酵肉制品品质形成影响及减盐手段研究进展

Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage.

Physical properties and stability of filled hydrogel particles based on biopolymer phase separation: Influence of the ratio of protein to polysaccharide.

KCl部分替代NaCl对低钠盐肉脯质量的影响

气质联用分析肉制品中风味物质的研究进展

壳聚糖的保鲜机制及其在肉与肉类制品保鲜中应用的研究进展

Insights into the noncovalent and covalent interactions between Zanthoxylum polyphenols and myofibrillar proteins: Structural modifications and their impact on in vitro gastric digestion

预印本

Interfacial Adsorption Properties and Lipid Oxidation of O/W Emulsions Stabilised by Using Aaph-Oxidised Whey Protein Isolate with Different Oxidation Degrees

研究方向