Dr Chen is not only a professor committed to research and teaching at Jiangnan University, but also an active scholar reviewing and editing scientific journals worldwide. If you are interested in submitting your work to one of the journals, please do not hesitate to email Dr. Chen.

Regular reviewer for a couple of international food science journals including:

• Frontiers in Nutrition
  

• Food Chemistry

• LWT-Food Science and Technology

• Food Hydrocolloids

• Meat Science

• Journal of Agricultural and Food Chemistry

• Process Biochemistry

• Current Research in Food Science

• International Journal of Food Science & Technology

• International Journal of Food Properties

• Aquaculture and Fisheries

• ACS Food Science & Technology

• Food Reviews International

• ...

Associate Editor of Current Research in Food Science

Website: https://www.journals.elsevier.com/current-research-in-food-science/editorial-board

Editorial Board Member of Journal of Food Biochemistry

Website: https://onlinelibrary.wiley.com/journal/17454514

Editorial Board Member of Journal of Agriculture and Food Research (Elsevier)

Website: https://www.journals.elsevier.com/journal-of-agriculture-and-food-research/editorial-board

Editorial Board Member of Discover Food (Springer)

https://www.springer.com/journal/44187/editors

Guest Editor

Special Issue on “Food Ingredients from Sustainable Sources” currently welcomes submissions on the following topics [LINK]

• food by-products or wastes

• plant-based source

• insect-based source

• single cell source

• aquatic source

Guest Editor

Special Issue on “Protein Recovery from Meat and Its Co-Products: Research Update” currently welcomes submissions on the following topics [LINK] 

The global demand for protein is expected to double by the year 2050, due to the rapid growth of the world’s population and urbanization. There is currently a paradigmatic shift in the food industry toward the improved utilization of existing protein sources, along with the development of sustainable food production. Despite recent and promising advances in alternative protein sources, animal protein still holds a key role in the supply of this essential nutrient. From the sustainability as well as the protein quality points of view, it makes sense to explore the already available sources of high-quality protein; for instance, co-products from fresh meat and processed meat, which are not utilized to their fullest potential. In this regard, a trend towards recovering proteins from these low-added-value co-products, aiming to meet the needs of the global population, industry profit, and planet sustainability, is on the rise. It is thus urgent to edit a Special Issue on this area, serving as a platform to disseminate the most recent progress and fill the knowledge gap. This Special Issue will focus on the recovery and valorization of proteins or protein hydrolyzates from meat and its co-products for advanced applications as food ingredients, nutritional co-products, bioactive compounds, pet food and animal feed, bioplastics, etc.

Guest Editor 

Special Issue on “Food Proteins: From Natural Source to Emerging Application” currently welcomes submissions on the following topics [LINK] 

1. Recovering and valorizing proteins from natural resources, i.e., land/aquatic animal, plant, algae, fungal, etc., including their conversion into processable food ingredients.

2. Modifying structural properties of proteins to improve their physicochemical, techno-functional properties, and palatability for advanced food applications.

3. Engineering proteins into functional colloids, e.g., micro-/nano-particles, molecular conjugates, hydrogels, emulsions, foams, oleogels, etc., for advanced product designation and emerging food applications.

Guest Editor 

Special Issue on “Advances in food and agriculture nanotechnology” currently welcomes submissions on the following topics [LINK]

1. Edible nanomaterials engineered as additives, preservatives, or carriers, etc., for development of nanotechnology-based foods with improved quality, novel sensory, enhanced shelf-life and health benefits (lower calories, less fat, salt, and/or sugar, or targeting delivered nutrients).
2. Nanotechnology-based film/coating for smart food packaging and contact materials that extend shelf life and retain quality.
3. Intelligent nanobiosensors for detection of pathogens, toxins, and bacteria in foods as well as indication of temperature, time, pathogens, freshness, humidity, etc., in food labeling.
4. Re-engineering of crops, animals, and microbes using nanotechnology at the molecular and cellular level.
5. Nanotechnology to attain precision and controlled release of fertilizers, pesticides, herbicides and plant growth factors/regulators for crop production in precision farming.
6. Integrated systems of engineered nanosensors for real-time monitoring and active response intervention for plant and animal production.
7. Nanocomposites for water treatment or recycling and nanotech-based smart field systems to detect, locate, report, and direct application of water.
8. Advanced knowledge in the understanding of toxicological fundamentals and risk assessment of nanomaterials and the associated nano-products.
9. Governmental policy, regulation and legislation to secure the safe application of novel nanotechnology in the food and agricultures.