陳琳

2002.9－2006.7 本科，西北農林科技大學，學士，楊凌，中國

2006.9－2011.7 碩博連讀，南京農業大學 ，博士，南京，中國

2011.6－2012.10 加州大學戴維斯分校營養學院工作，博士後研究員，美國

2013.07－至今 西北農林科技大學食品科學與工程學院，副教授。 ^[1] 

畜產品加工與質量控制，肉品科學，動物性蛋白結構與功能。 ^[1] 

1.國家自然基金面上項目，31771904，羊肉成熟中內質網應激介導細胞凋亡的作用機制，60萬，主持

2.國家自然基金青年項目，31401515，羊肉成熟中caspase-3激活通路對肌原纖維降解的作用機制，26萬，主持

3.國家博士後基金面上項目，2017M613220，內質網應激介導的細胞凋亡在羊肉成熟過程中的作用機制，5萬，主持

4.陝西省農業科技創新與攻關，2015NY022，臘羊肉醃製過程中保水性的定向控制研究，10萬，主持

5.陝西省博士後面上項目，2016BSHEDZZ102，羊肉成熟過程中肌細胞自噬與凋亡的交互作用，2萬，主持

6.陝西省博士專項配套基金，5萬，主持

7.2015年青年基金配套基本科研業務費，4萬，主持

8.中央高校基本科研業務科技創新一般項目，10萬，主持

9.西北農林科技大學博士科研啓動基金，5萬，主持 ^[1] 

(1)L. Chen（#）, N. Ullah（#）, C. Li, R. M. Hackman, Z. Li, X. Xu, G. Zhou，X. Feng（*）, Incorporated glucosamine adversely impacts emulsifying properties of whey protein isolate (WPI) polymerized by transglutaminase [J]. Journal of Dairy Science, 2017, 100 (5): 3413-3423.

(2)L. Chen, C. Li, N. Ullah, Y. Guo, X. Sun, X. Wang, X. Xu, R. M. Hackman, G. Zhou （*）, X. Feng（*）, Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation [J], Meat Science, 2016, 121: 228-237.

(3)L. Chen, X. Feng, Y. Zhang, X. Liu, W. Zhang, C. Li, N. Ullah, X. Xu, G. Zhou（*）,Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing [J], Food Chemistry, 2015, 177: 280-287.

(4)L. Chen（#）, X. Feng（#）, W. Zhang, X. Xu, G. Zhou（*）, The effects of inhibitors on synergistic interaction between calpain and caspase-3 during postmortem ageing of chicken meat, Journal of Agricultural and Food Chemistry, 2012, 60 (34): 8465-8472.

(5)L. Chen, X. Feng, F. Lu, X. Xu, G. Zhou（*）, Q. Li, X. Guo, Effects of camptothecin, etoposide and Ca2+ on caspase-3 activity and myofibrillar disruption of chicken during postmortem ageing [J], Meat Science, 2011, 87(3): 165-174.

(6)X. Feng（#）, L. Chen（#）, S. Zhuang（*）, C. Li, Z. Yan, X. Xu, G. Zhou, Effect of duck meat consumption on thyroid hormone concentrations and energy metabolism of Sprague-Dawley rats, Appetite, 2013, 69: 94-101.

(7)X. Feng, C. Li, X. Jia, Y. Guo, N. Lei, R. M. Hackman, L. Chen（*）, G. Zhou. Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage [J]. Meat Science, 2016, 116: 260-267

(8)X. Feng, C. Li, N. Ullah, R. M Hackman, L. Chen（*）, G. Zhou. Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation [J]. Journal of Agricultural and Food Chemistry, 2015, 63(51): 10957-10964

(9)X. Feng, C. Li, N. Ullah, J. Cao, Y. Lan, W. Ge, R. M Hackman, Z. Li, L. Chen（*）. Susceptibility of whey protein isolate to oxidation and changes in physicochemical, structural, and digestibility characteristics [J]. Journal of Dairy Science, 2015, 98: 7602-7613

(10)X. Feng, N. Ullah, X. Wang, X. Sun, C. Li, Y. Bai, L. Chen（*）, Z. Li（*）. Characterization of Bacterial Cellulose by Gluconacetobacter hansenii CGMCC 3917 [J]. Journal of food science, 2015, 80(10): E2217-E2227 ^[1]