陈雷｜广东海洋大学｜学者主页

2026

壳聚糖-玉米醇溶蛋白-紫苏精油复合涂膜对鲈鱼冷藏期间品质和蛋白质变化的影响

游智奕，滕慧，张畅，陆敏馨，陈雷

《食品科学》

2026

动态高压微射流处理对蛋清蛋白加工功能性质提升的影响

李东轩，赵玲玲，李宏坤，陈雷，郭雨凡，易阳，王宏勋，郭丹郡，胥伟

《食品科学》

2026

真空油炸对香酥鸭翅根肌原纤维蛋白氧化的影响

陈雷，陈诚，胥伟，郭丹郡，侯温甫，朱玲娇，易阳，王宏勋

《食品科学》

2026

咸蛋清添加量对绿豆鲜湿面条品质的影响

田彩芸，陈雷，黄群，李文俊

《食品与机械》

DOI

2025

“海洋特色”食品工艺学AI智慧课程体系的建设与改革探索

陈雷，王辉，艾超，滕慧

《食品工业》

2025

新工科建设背景下“食品添加剂”课程教学改革探索与实践

赵雅楠，陈雷，滕慧

《食品工业》

2025

Sensory and neural responses to flavor compound 3-Methylbutanal in dry fermented sausages: Enhancing perceived overall aroma

Lei Chen, Tianyi Yang, Rui Liu, Qian Xu, Qing-Feng Ge, Man-Gang Wu, Hai Yu

Food Chemistry: X

DOI

2025

Enhancement of the flavor compound 3-Methylbutanal and sensory quality in sausages fermented by Lactococcus lactis CGMCC 31087: Leucine and α-Ketoglutaric acid as supplements.

Lei Chen, Congjiao Wei, Rui Liu, Man-Gang Wu, Qing-Feng Ge, Hai Yu

Food Chemistry

DOI

2025

Enhanced volatile flavor and quality of dry fermented sausages by L-methionine and Lactococcus lactis CGMCC 31087.

Mengying Hu, Song Gao, Lei Chen, Congjiao Wei, Chenxiang He, Peiyao Zhang, Wei-Wei Cui, Hai Yu

Food Research International

DOI

2025

Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds

Xiaomin Liu, Ying-Chun Mu, Xiangxiang Lv, Nuo Chen, Lei Chen, Tangzheng Wen, Weiming Su

Food Chemistry: X

DOI

2025

Myricetin prevents roast chicken breast-induced liver damage by regulating NF-κB/MAPK signaling pathway-mediated liver inflammation and intestine barrier damage in mice

Hongting Deng, Yanan Zhao, Yuan Hu, Jiang Liu, Hui Teng, Lei Chen

Phytomedicine

DOI

2025

Antisolvent sequence as a tunable switch for zein-naringin-D-tocopheryl polyethylene glycol 1000 succinate (TPGS) nanoparticles: interfacial dynamics and bioactivity enhancement

Yitong Wang, Keyu Qiu, Ruizi Zhou, Shuxian Bai, Chao Ai, Yanan Zhao, Jesús Simal‐Gándara, Hui Teng, Lei Chen

Food Chemistry

DOI

2024

基于甜菜果胶构建的双重包封体系表征及其对多酚活性的影响

赵辰港，贺波，邓景腾，李志浩，梁冠谦，陈雷，艾超

《现代食品科技》

2024

课程思政背景下的“食品质量管理”教学改革与实践探索

艾超，滕慧，曹慧，陈雷

《食品工业》

2024

基于国家食品安全与营养创新平台的食药物质开发国际合作策略研究

秦永芳，陈雷

《中国工程咨询》

2024

“食品新产品设计与开发”课程创新思维训练新模式探索

滕慧，陈冲，周春霞，陈雷

《食品工业》

2024

基于分子模拟筛选呕吐毒素特异性多肽的电化学传感器研究

陈雷

《天津科技大学》

2024

基于分子模拟筛选优化玉米赤霉烯酮特异性多肽的荧光检测方法

陈雷，左文鹏，赵雷兴，黄信娥，李亦宸，牛富申，王宏利，赵晓丹，刘冰

《食品研究与开发》

2024

A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies

Lei Chen, Rui Liu, Man-Gang Wu, Qing-Feng Ge, Hai Yu

Trends in Food Science & Technology

DOI

2024

Biosynthesis pathway of flavor compound 3-methylbutanal derived from leucine by Lactococcus lactis 517: From a transcriptomics perspective

Lei Chen, Rui Liu, Chenxiang He, Man-Gang Wu, Qing-Feng Ge, Hai Yu

Food Bioscience

DOI

2024

Hybrid electrospinning of pullulan and citrus pectin to load astaxanthin: Preparation, characterization, and functional evaluation

Chao Ai, Shangxing Liu, Yuanyuan Zhao, Xuanxiang Huang, Hui Teng, Songnan Li, Lei Chen

Food Chemistry X

DOI

2024

Effect of ultrasonic treatment on the structure and emulsification properties of soybean isolate protein-hyaluronic acid complexes and the stability of their loaded astaxanthin emulsions

Xuanxiang Huang, Lei Chen, Ye Wang, Linyin Ma, Minxi Huang, Lele Chen, Wenlu Hu, Chao Ai, Yanan Zhao, Hui Wang, Hui Teng

International Journal of Biological Macromolecules

DOI

2024

Ultrasound-assisted glycosylation of ovalbumin and dextran conjugate carrier for anthocyanins and their stability evaluation

Boyu Chen, Lei Chen, Chen Li, Wanhuan Huang, Yanan Zhao, Chao Ai, Hui Teng

Ultrasonics Sonochemistry

DOI

2023

酰基稳态化花色苷的制备及其热降解特性和抗氧化活性

滕慧，米亚妮，何远菊，邓宏挺，艾超，陈雷

《食品科学》

2023

Production of branched-chain flavor compounds from hydrolysis of pork myofibrillar protein by optimizing the inoculation of Limosilactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475

Lei Chen, Rui Liu, Chen-Yang Lu, Xin-Xin Zhao, Man-Gang Wu, Qing-Feng Ge, Hai Yu

LWT

DOI

2023

Ultrasound-assisted free radical modification on the structural and functional properties of ovalbumin-epigallocatechin gallate (EGCG) conjugates

Yimei Zheng, Boyu Chen, Xuanxiang Huang, Hui Teng, Chao Ai, Lei Chen

Ultrasonics Sonochemistry

DOI

2023

Nanocelluloses review: Preparation, biological properties, safety, and applications in the food field

Hong Lin He, Hui Teng, Fengping An, Yiwei Wang, Renhui Qiu, Lei Chen, Hongbo Song

Food Frontiers

DOI

2022

Nutritional properties of Europen eel (Anguilla anguilla) bone peptide-calcium and its apoptosis effect on Caco-2 cells

Hui Teng, Yuewei Qian, Xiaoyun Fan, Hui Cao, Yuting Tian, Lei Chen

Food Science and Human Wellness

DOI

2021

不同基质食品中乌洛托品残留量的检测方法研究

敦萌，魏玉龙，陈雷

《食品安全质量检测学报》

DOI

2021

Molecular structure modification of ovalbumin through controlled glycosylation with dextran for its emulsibility improvement

Yimei Zheng, Yu Kaung Chang, Biying Luo, Hui Teng, Lei Chen

International Journal of Biological Macromolecules

DOI

2020

近红外光谱法对松原不同品种大米的确证探究

王朝辉，高地，赖瀚清，王艳辉，沈海鸥，陈雷，程娇娇，王靖会

《食品研究与开发》

2020

鳗鱼骨胶原肽钙螯合物的制备及其稳定性和Caco-2吸收特性

钱跃威，徐瀚麟，吕奇晏，陈智超，滕慧，陈雷

《食品科学》

2019

食品中诺氟沙星残留管式化学发光免疫测定法的研究

王毅谦，龙云凤，陈雷，柳菡，张晓燕，蒋鲁岩，高玲，封振，马丽

《食品安全质量检测学报》

DOI

2019

“互联网+”背景下西安市农产品质量安全体系建设

陈雷

《农业工程》

2019

猴头菇多糖和蛋白质闪式联合提取工艺优化及结构鉴定

张雄，肖志勇，黄群，黄翔，杨燃，陈雷，王艺伟

《食品与机械》

DOI

2017

气调保鲜技术守护猕猴桃“阳光味道”

陈雷，高俊德

《物流技术与应用》

2017

高效液相色谱-高分辨质谱法测定乳粉中的牛磺酸

张婷，陈雷，刘芸，丁涛，张睿，吴斌，沈崇钰，邓晓军，伊雄海，郭德华

《食品安全质量检测学报》

2017

猪源性动物产品中猪链球菌2型分离方法的建立和应用

陈国强，袁飞，王凯民，陈雷，祝长青，陈培根，张睿，张常印

《食品安全质量检测学报》

2017

超高效液相色谱-串联质谱法检测生肉中的阿托品和山莨菪碱

段科，刘刚，周凯，娄喜山，耿叙武，陈雷，任培华

《食品安全质量检测学报》

2016

固相微萃取结合GC-MS分析湘西酸肉挥发性成分

黄群，滕慧，宋洪波，李涛，陈雷

《食品工业》

2015

第三方食品检测机构绩效管理的改进策略研究

陈雷，张睿，沈崇钰，吴斌，陈国强

《食品安全质量检测学报》

2013

火眼金睛守望食品安全

陈雷，李正法，陈春裕

《江苏经济报》

2013

甲壳类水产品中氨基脲的来源分析

张晓燕，张睿，陈雷，吴斌，蒋原，沈崇钰

《食品研究与开发》

2012

鸭肉、鸭肝及鸭蛋中人畜共患病毒的检测与分析

傅光华，侯东军，陈雷，程龙飞，万春和，陈红梅，施少华，陈翠腾，林建生，林芳，黄瑜

《食品安全质量检测学报》

2012

甲壳类水产品中氨基脲的测定和来源分析

张睿，张晓燕，吴斌，陈雷，蒋原，沈崇钰

《环境化学》

2010

冷却牛肉保鲜技术的进展

陈雷

《肉类工业》

2008

优质淘大背后的秘密——积极行动,落实食品安全防护计划

何红梅，廖莹，吴少希，陈雷

《中国口岸科学技术》

2006

氯氰菊酯和氰戊菊酯对栉孔扇贝抗氧化能力的影响

纪瑾，吴垠，陈雷，谭晓珍，桂远明

《大连海洋大学学报》

2001

明列子饮料悬浮剂的研究和应用

胡国华，陈雷，黄绍华

《中国食品添加剂》

2000

葡萄皮渣原花色素提取分离的初步研究

赵文恩，陈雷，韩雅珊，何为华，张劲强

《食品科学》

1999

葡萄酒中的白藜芦醇及其衍生物

陈尚武，马会勤，陈雷，韩雅珊

《食品与发酵工业》

精选作品

期刊论文

壳聚糖-玉米醇溶蛋白-紫苏精油复合涂膜对鲈鱼冷藏期间品质和蛋白质变化的影响

动态高压微射流处理对蛋清蛋白加工功能性质提升的影响

真空油炸对香酥鸭翅根肌原纤维蛋白氧化的影响

咸蛋清添加量对绿豆鲜湿面条品质的影响

“海洋特色”食品工艺学AI智慧课程体系的建设与改革探索

新工科建设背景下“食品添加剂”课程教学改革探索与实践

Sensory and neural responses to flavor compound 3-Methylbutanal in dry fermented sausages: Enhancing perceived overall aroma

Enhancement of the flavor compound 3-Methylbutanal and sensory quality in sausages fermented by Lactococcus lactis CGMCC 31087: Leucine and α-Ketoglutaric acid as supplements.

Enhanced volatile flavor and quality of dry fermented sausages by L-methionine and Lactococcus lactis CGMCC 31087.

Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds

Myricetin prevents roast chicken breast-induced liver damage by regulating NF-κB/MAPK signaling pathway-mediated liver inflammation and intestine barrier damage in mice

Antisolvent sequence as a tunable switch for zein-naringin-D-tocopheryl polyethylene glycol 1000 succinate (TPGS) nanoparticles: interfacial dynamics and bioactivity enhancement

基于甜菜果胶构建的双重包封体系表征及其对多酚活性的影响

课程思政背景下的“食品质量管理”教学改革与实践探索

基于国家食品安全与营养创新平台的食药物质开发国际合作策略研究

“食品新产品设计与开发”课程创新思维训练新模式探索

基于分子模拟筛选呕吐毒素特异性多肽的电化学传感器研究

基于分子模拟筛选优化玉米赤霉烯酮特异性多肽的荧光检测方法

A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies

Biosynthesis pathway of flavor compound 3-methylbutanal derived from leucine by Lactococcus lactis 517: From a transcriptomics perspective

Hybrid electrospinning of pullulan and citrus pectin to load astaxanthin: Preparation, characterization, and functional evaluation

Effect of ultrasonic treatment on the structure and emulsification properties of soybean isolate protein-hyaluronic acid complexes and the stability of their loaded astaxanthin emulsions

Ultrasound-assisted glycosylation of ovalbumin and dextran conjugate carrier for anthocyanins and their stability evaluation

酰基稳态化花色苷的制备及其热降解特性和抗氧化活性

Production of branched-chain flavor compounds from hydrolysis of pork myofibrillar protein by optimizing the inoculation of Limosilactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475

Ultrasound-assisted free radical modification on the structural and functional properties of ovalbumin-epigallocatechin gallate (EGCG) conjugates

Nanocelluloses review: Preparation, biological properties, safety, and applications in the food field

Nutritional properties of Europen eel (Anguilla anguilla) bone peptide-calcium and its apoptosis effect on Caco-2 cells

不同基质食品中乌洛托品残留量的检测方法研究

Molecular structure modification of ovalbumin through controlled glycosylation with dextran for its emulsibility improvement

近红外光谱法对松原不同品种大米的确证探究

鳗鱼骨胶原肽钙螯合物的制备及其稳定性和Caco-2吸收特性

食品中诺氟沙星残留管式化学发光免疫测定法的研究

“互联网+”背景下西安市农产品质量安全体系建设

猴头菇多糖和蛋白质闪式联合提取工艺优化及结构鉴定

气调保鲜技术守护猕猴桃“阳光味道”

高效液相色谱-高分辨质谱法测定乳粉中的牛磺酸

猪源性动物产品中猪链球菌2型分离方法的建立和应用

超高效液相色谱-串联质谱法检测生肉中的阿托品和山莨菪碱

固相微萃取结合GC-MS分析湘西酸肉挥发性成分

第三方食品检测机构绩效管理的改进策略研究

火眼金睛守望食品安全

甲壳类水产品中氨基脲的来源分析

鸭肉、鸭肝及鸭蛋中人畜共患病毒的检测与分析

甲壳类水产品中氨基脲的测定和来源分析

冷却牛肉保鲜技术的进展

优质淘大背后的秘密——积极行动,落实食品安全防护计划

氯氰菊酯和氰戊菊酯对栉孔扇贝抗氧化能力的影响

明列子饮料悬浮剂的研究和应用

葡萄皮渣原花色素提取分离的初步研究

葡萄酒中的白藜芦醇及其衍生物

研究方向