个人简介
教育及工作经历
2021.01~至今 中国农业大学 食品学院 副教授
2019.03~2020.12 中国农业大学 食品学院 讲师
2015.09~2019.02 首都医科大学 公共卫生学院 讲师
2010.09~2015.07 中国农业大学 食品科学 硕博连读
2013.09~2014.08 加州大学戴维斯分校 营养系 联合培养
2006.09~2010.07 吉林大学 食品科学与工程 本科
承担课程
本科生《营养学》、《食品与健康》
研究生《高级蛋白质化学》、《生化实验研究方法》
主持项目
国家自然科学基金青年项目（81703208），2018-2020，主持
国家自然科学基金面上项目（32272304），2023-2026，主持
国家重点研发计划项目子课题，2023-2026，主持
北京市优秀人才青年骨干项目，2018-2020，主持
北京市食品营养与人类健康高精尖中心开放课题，2018-2020，主持
校级科研创新基金，2019-2020 主持
企业横向课题，2022-2023，主持
近期论文
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Lv Chenyan, Zhang Xiaorong, Liu Yu, Zhang Tuo, Chen Hai, Zang Jiachen, Zheng Bowen, Zhao Guanghua*, Redesign of protein nanocage: the way from 0D, 1D, 2D to 3D assembly. Chemical Society Reviews, 2021, 50, 3957-3989. (IF: 60.615)
Yin Shuhua, Duan Maoping , Qian Yiran , Lv Chenyan*, Zang Jiachen, Zhao Guanghua, Tuo Zhang *. Regulatable and reversible native paramyosin hydrogels promote the wound healing of the skin in mice. Chemical Engineering Journal, 2023, 462, 142294.
Jiang Zhenghui, Gan Jing, Wang Limin, Lv Chenyan*, Binding of curcumin to barley protein Z improves its solubility, stability and bioavailability. Food Chemistry, 2023, 399, 133952.
Jiang Zhenghui#, Xu Chen#, Wang Limin, Hong Kai, Ma Changwei*, Lv Chenyan*. Potential enzymes involved in beer monoterpenoids transformation: structures, functions and challenges. Critical Reviews in Food Science and Nutrition, 2023,63 (14): 2082-2092.
Sun Mingyang, Liu Hanhan, Xu Chen, Jiang Zhenghui, Lv Chenyan*.Inhibition of Iron Release from Donkey Spleen Ferritin through Malt-Derived Protein Z–Ferulic Acid Interactions. Foods, 2023,12, 234.
Wang Limin, Zhang Yunsen, Johnpaul I Agbaka, Song Yumei, Lv Chenyan*, Ma Changwei *. (2022). Protein Z-Based Promising Carriers for Enhancing Solubility and Bioaccessibility of Xanthohumol. Food Hydrocolloids, 2022, 131, 107771.
Tan Xiaoyi, Wang Yumeng, Liu Mingyu, Gan Jing, Wu Jingwen, Liang Yawen, Zhao Guanghua, Lv Chenyan*. Roles of homopolymeric apoferritin in alleviating alcohol-induced liver injury. Food Bioscience. 2022, 48, 101794.
Sun Mingyang, Gan Jing, Li Yuehuan, Dai Shuhan, Lv Chenyan*, Zhao Guanghua. Fabrication of a donkey spleen ferritin-pectin complex to reduce iron release and enhance the iron supplementation efficacy. Food and Function, 2022, 13, 8500-8508.
Lv Chenyan*, Huang Siyu, Wang Yumeng, Hu Zhaohui, Zhao Guanghua, Ma Changwei*, Cao Xueli*. Chicoric acid encapsulated within ferritin inhibits tau phosphorylation by regulating AMPK and GluT1 signaling cascade. Journal of Functional Foods, 2021, 104681.
Zhang Yuan, Lv Chenyan*, Zhao Guanghua. Ways to enhance the bioavailability of polyphenols in the brain: A journey through the blood-brain barrier. Food Rev. Int., 2021, online.
Lv Chenyan, Xu Chen, Gan Jing, Jiang Zhenghui, Wang Yumeng, Cao Xueli*. Roles of proteins/enzymes from animal sources in food quality and function. Foods, 2021, 10, 1988.
张晨曦，张晓荣，吕晨艳*，赵广华. 超声辅助法制备铁蛋白-虾青素包埋物[J]. 食品科学, 2021, 42(11): 94-101.
Lv Chenyan, Yin Shuhua, Zhang Xiuqing, Hu Jinwen, Zhang Tuo, Zhao Guanghua*. 16-Mer ferritin-like protein templated gold nanoclusters for bioimaging detection of methylmercury in the brain of living mice. Analytica Chimica Acta, 2020, 117: 149-155.
Zhang Xiaorong, Zang Jiachen, Chen Hai, Zhou Kai, Zhang Tuo, Lv Chenyan*, Guanghua Zhao. Thermostability of protein nanocage: the effect of natural extra peptide on the exterior surface. RSC Advances, 2019, 9, 24777.
Zhang Xiaona#, Lv Chenyan#, An Yu, Liu Quanri, Rong Hongguo, Tao Lingwei, Wang Ying, Wang Yushan, Xiao Rong*. Increased Levels of 27‐Hydroxycholesterol Induced by Dietary Cholesterol in Brain Contribute to Learning and Memory Impairment in Rats. Molecular Nutrition and Food Research, 2018, 62,1700531.
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