个人简介
陈勇，男，1988年11月生，福建福州人，博士。2019年3月毕业于浙江大学，获食品科学专业博士学位。2019年3月起任职于浙江工商大学食品与生物工程学院，
研究领域
从事食品营养、食品感官、食品口腔加工与吞咽等领域的研究
近期论文
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1. Chen Y, Zhang Y, Wang X, et al. Antibacterial activity and its mechanisms of a recombinant Funme peptide against Cronobacter sakazakii in powdered infant formula[J]. Food Research International. 2019, 116: 258-265.
2. Chen Y, Liu X, Jiang C, et al. Curcumin supplementation increases survival and lifespan in Drosophila under heat stress conditions[J]. BioFactors. 2018, 44:577-587.
3. Chen Y, Zhang Y, Qian H, et al. Supplementation with turmeric residue increased survival of the Chinese soft-shelled turtle (Pelodiscus sinensis) under high ambient temperatures[J]. Journal of Zhejiang University-Science B. 2018, 19: 245- 252.
4. Xin X, Chen Y, Chen D, et al. Supplementation with major Royal-Jelly proteins increases lifespan, feeding, and fecundity in Drosophila[J]. Journal of Agricultural and Food Chemistry. 2016, 64: 5803-5812.
5. Jiang L, Wang J, Li Y, Wang Z, Liang J, Wang R, Chen Y, et al. Effects of ultrasound on the structure and physical properties of black bean protein isolates Food Research International. 2014,62: 595-601. (ESI高被引)
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