陈佩

籍贯

河南周口

政治面貌

党员

毕业院校

华南理工大学

专业

轻工技术与工程

学历

博士研究生

学位

博士

邮箱地址

广州市天河区五山路483号华南农业大学食品学院

通讯地址

广州市天河区五山路483号华南农业大学食品学院

联系电话

所在院系

食品工程系

职称

教授

担任职务

个人简介

陈佩，博、硕士生导师，广东省现代农业产业技术体系创新团队（加工与保鲜共性关键技术）副首席专家；广东省扬帆计划引进创新创业团队核心成员；广东省“千百十”工程校级培养对象；广东省企业科技特派员及农业科技特派员。2010年于华南理工大学轻工技术与工程专业（淀粉资源科学与工程方向）获博士学位。博士期间（2008.8－2009.9）获国家留学基金委资助，赴澳大利亚Monash大学与澳大利亚皇家科学院（CSIRO）联合培养；2018.8－2019.9获国家留学基金委资助，赴英国华威大学访学一年。现就职于华南农业大学食品学院食品科学与工程系，从事教学与科研工作，主要研究方向为食品（农产品）加工与贮藏，尤其在粮油食品加工及淀粉基降解材料领域具有较为深入的研究积累，取得多项创新性成果。先后主持国家自然科学基金（2项）、中国博士后科学基金、广东省科技计划项目、惠州市科技计划项目等各类科研课题30多项；作为主要成员参与国家自然科学基金、广东省自然科学基金等科研项目40余项。在国内外重要学术期刊发表论文100余篇，其中以第一作者或通讯作者身份在Composites Science and Technology、Food Hydrocolloids、Carbohydrate Polymer等食品及高分子领域权威期刊发表SCI收录论文40多篇，EI收录论文5篇。荣获上海市科技进步二等奖1项，第十届挑战杯全国大学生课外学术科技作品竞赛二等奖1项。获授权发明专利5项，申请发明专利2项，外观设计专利2项。参编《饮料工艺学》（第3版，蒲彪、胡小松主编，中国农业大学出版社）。相关技术成果已在立高食品股份有限公司、广州市领航食品有限公司、广东康辉集团、韶关市星河生物科技有限公司、广州昊道食品有限公司、惠州伴永康粮油食品有限公司、新兴微丰农业科技有限公司等多家企业实现产业化应用。

研究方向

农产品加工与贮藏、食品组分间相互作用、食品加工技术研发及推广

承担教学

食品工厂设计、农产品加工学、粮油加工学、焙烤食品工艺学、饮料工艺学、食品工艺认知实习、粤式食品校内实训

科研项目

主持国家自然科学基金（2项）、中国博士后科学基金、广东省科技计划项目、惠州市科技计划项目等各类科研课题30多项。

学术论文

部分代表论著如下（*为通讯作者）：

[1]Xie, F., Zhai, H., Mo, Y., Zhong, Y., Niu, Y., Zhu, L., Xie, L., Xie, F., & Chen, P. * (2026). Synergistic effects of heat and shear during high-pressure homogenization on corn starch with different amylose contents: Multi-scale structural evolution to pasting properties. Carbohydrate polymers, 381, 125210.

[2]Tan, S., Duan, Q., Mo, Y., Wei, Y., Zhong, Y., Xie, F., Zhang, J., & Chen, P. * (2026). Synergistic reduction of oil absorption in wheat flour through two-step annealing and soy protein isolate. Food chemistry, 503, 147796.

[3]Mo, Y., Duan, Q., Cheng, Y., Xiao, H., Xie, F., & Chen, P. * (2026). Effects of additives on the frozen storage quality of frozen crystal dumplings wrappers: Hydroxypropyl distarch phosphate, trehalose, guar gum, and composite phosphate. International Journal of Biological Macromolecules, 366, 152433.

[4]Mo, Y., Duan, Q., Xie, F., Wei, Y., Zhai, H., Tan, S., Xie, F., & Chen, P. *(2026). Functional Additives Enhance Freeze-Thaw Stability and Retard Retrogradation in Wheat-Potato Starch Gels and Crystal Dumpling Wrappers. Foods,15(5), 943.

[5]Su, Q., Hu, H., Wei, Y., Huang, X., Huang, B., Xie, F., & Chen, P. * (2025). Synergistic heat-moisture-ultrasound modification enhances starch-glutelin interactions: A pathway to tailored physicochemical properties and reduced digestibility in purple rice blends. Carbohydrate polymers, 369, 124267.

[6]Zhai, H., Lan, G., Duan, Q., Huang, W., Zhu, L., Xie, F., & Chen, P.* (2025). Synergistic enhancement of corn starch gel functionality: Soluble soybean polysaccharide and soybean oil enhance texture and improve water retention during partial gelatinization. Food Hydrocolloids, 168.

[7]Li, Z., Duan, Q., Mo, Y., Xie, F., Zhou, Q., Sun, P., Lu, C., Xie, F., & Chen, P.* (2025). Effects of Alpinia oxyphylla fructus polysaccharide on the gelatinization, retrogradation, structural characteristics, antioxidant activity, and in vitro digestibility of corn starch. International Journal of Biological Macromolecules, 143284-143284.

[8]Wang, S., Duan, Q., Xie, F., Fu, J., Zhai, H., Xie, F., & Chen, P.*(2025). Impact of soy protein isolate addition on corn starch during gelatinization: exploring the mechanism behind physicochemical property changes. Journal of the Science of Food and Agriculture.

[9]Zhou, Q., Duan, Q. F., Zhai, H. B., Xie, F. H., Huang, Y. F., Xie, F. W., & Chen, P.* (2025). V-type granular starches derived from different starch varieties: an exploration of the relationships between structure, physicochemical properties, and emulsifiability. Food Science and Biotechnology, 34(12), 2733-2747.

[10]Cai, S., Su, Q., Zhou, Q., Duan, Q., Huang, W., Huang, W., Xie, X., Chen, P.*, Xie, F (2024). Purple rice starch in wheat: Effect on retrogradation dependent on addition amount[J]. International Journal of Biological Macromolecules, 264: p. 131788.

[11]Xie, S., Li, Z., Duan, Q., Huang, W., Huang, W., Deng, Y., Chen, P.*,Xie, F (2024). Reducing oil absorption in pea starch through two-step annealing with varying temperatures[J]. Food Hydrocolloids, 150: p. 109701.

[12]Lan, G., Xie, S., Duan, Q., Huang, W., Huang, W., Zhou, J., Chen, P.*,Xie, F (2024). Effect of soybean polysaccharide and soybean oil on gelatinization and retrogradation properties of corn starch[J]. International Journal of Biological Macromolecules, 264: p. 130772.

[13]Su, Q., Cai, S., Duan, Q., Huang, W., Huang, Y., Chen, P.*,Xie, F(2024). Combined effect of heat moisture and ultrasound treatment on the physicochemical, thermal and structural properties of new variety of purple rice starch[J]. International Journal of Biological Macromolecules, 261: p. 129748.

[14]Zhan, L., Lan, G., Wang, Y., Xie, S., Cai, S., Liu, Q., Chen, P.*,Xie, F (2024). Mastering textural control in multi-polysaccharide gels: Effect of κ-carrageenan, konjac glucomannan, locust bean gum, low-acyl gellan gum, and sodium alginate[J]. International Journal of Biological Macromolecules, 254: p. 127885.

[15]Zhang, Y., Xie, S., Huang, W., Zhan, L., Huang, Y., Chen, P.*, Xie, F (2024). Fabrication and characterization of complex coacervates utilizing gelatin and carboxymethyl starch[J]. Journal of the Science of Food and Agriculture, 104(6), 3585-3593.

[16]Huang, Y., Bao, X., Li, P., Zhan, L., Wu, H., Chen, P. * (2022). Effect of NaCl addition on alcohol-alkali-treated waxy rice starch: Structural and physicochemical functionality[J]. Food chemistry, 389, 133021.

[17]Tao, X., Zhan, L., Huang, Y., Li, P., Liu, B., Chen, P.*(2022). Preparation, characterization and evaluation of capsaicin-loaded indica rice starch nanoparticles[J]. Food chemistry 2022, 386, 132692-132692.

[18]Huang, Y., Zhan, L., Du, B., Li, P., Lin, Q., Zheng, J., Chen, P.*(2022). Effects of Inca peanut seed albumin fraction on rheological, thermal and microstructural properties of native corn starch[J]. International Journal of Biological Macromolecules, 194, 626–631.

[19]Tao, X.Q., Su, Q.Q., Wu, H., Zhan, L., Huang, W., Zheng, J.S., Zhong, Q.L., and Chen, P.(2022) Structure and physicochemical properties of a new variety of purple rice (Oryza sativa L. indica) starch. Food Science and Biotechnology, 32, 793-802

[20]Huang, Y., Xie, F., Cai, S., Huang, Y., Du, B., Li, P., and Chen, P. (2022). Inca Peanut Seed Albumin Promotes the Retrogradation of Corn Starch[J]. ACS Food Science & Technology, 2, 1766-1772.

[21]Chen, P.; Zhang, Y. L.; Qiao, Q.; Tao, X. Q.; Liu, P.; Xie, F.(2021). Comparison of the structure and properties of hydroxypropylated acid-hydrolysed maize starches with different amylose/amylopectin contents[J]. Food Hydrocolloids 2021, 110.

[22]Chen, P.; Xie, F.; Tang, F.; McNally, T.(2021). Graphene oxide enhanced ionic liquid plasticisation of chitosan/alginate bionanocomposites[J]. Carbohydrate polymers, 253, 117231-117231.

[23]Tao, X.; Zhang, Y.; Chen, F.; Huang, Y.; Chen, P. *(2021). Effects of sucrose on pasting, thermal, rheological and textural properties of native and alcohol-alkali-treated waxy rice starch[J]. International journal of biological macromolecules, 166, 108-116.

[24]Chen, P.; Xie, F.; Tang, F.; McNally, T.(2021). Cooperative Effects of Cellulose Nanocrystals and Sepiolite when Combined on Ionic Liquid Plasticised Chitosan Materials[J]. Polymers, 13(4).

[25]Chen, P.; Xie, F.; Tang, F.; McNally, T.(2021). Influence of plasticiser type and nanoclay on the properties of chitosan-based materials[J]. European Polymer Journal, 144.

[26]Chen, P., F. Xie, F. Tang and T. McNally (2021). Ionic liquid-plasticised composites of chitosan and hybrid 1D and 2D nanofillers[J]. Functional Composite Materials, 2(1): 14.

[27]Chen, P.; Xie, F. W.; Tang, F. Z.; McNally, T.(2020) Thermomechanical-induced polyelectrolyte complexation between chitosan and carboxymethyl cellulose enabling unexpected hydrolytic stability[J]. Composites Science and Technology, 189.

[28]Chen, P.; Xie, F.; Tang, F.; McNally, T.(2020). Structure and properties of thermomechanically processed chitosan/ carboxymethyl cellulose/graphene oxide polyelectrolyte complexed bionanocomposites[J]. International Journal of Biological Macromolecules, 158, 420-429.

[29]Chen, P.; Xie, F.; Tang, F.; McNally, T.(2020). Glycerol plasticisation of chitosan/carboxymethyl cellulose composites: Role of interactions in determining structure and properties[J]. International Journal of Biological Macromolecules, 163, 683-693.

[30]Chen, P.; Xie, F. W.; Tang, F. Z.; McNally, T.(2020). Ionic Liquid (1-Ethyl-3-methylimidazolium Acetate) Plasticization of Chitosan-Based Bionanocomposites[J]. Acs Omega, 5 (30), 19070-19081.

[31]Chen, P.; Xie, F. W.; Tang, F. Z.; McNally, T.(2020). Structure and properties of thermomechanically processed silk peptide and nanoclay filled chitosan[J]. Nanocomposites.

[32]Chen, P.; Xie, F.; McNally, T.(2020) Understanding the effects of montmorillonite and sepiolite on the properties of solution-cast chitosan and chitosan/silk peptide composite films[J]. Polymer International，70(5): 527-535.

[33]Chen, P.; Xie, F.; Tang, F.; McNally, T.(2020). Unexpected Plasticization Effects on the Structure and Properties of Polyelectrolyte Complexed Chitosan/Alginate Materials[J]. Acs Applied Polymer Materials, 2 (7), 2957-2966.

获奖情况

荣获上海市科技进步二等奖1项，“第十届挑战杯全国大学生课外学术竞赛”二等奖1项，华南农业大学教学成果二等奖，2009年南粤优秀研究生、2007年南粤优秀研究生、2005年河南省优秀大中专毕业生。

专利

1)陈佩，黄燕霞，黄苇，郑经绍发明专利：一种紫米方便米饭及其制备方法专利号：ZL 2021 1 0932650.X

2)陈佩，乔倩，李远志发明专利：一种淀粉基硬胶囊的制备方法专利号： ZL 201810286402.0

3)郭美媛；黄妙云；陈阮钊；陈佩 实用新型：一种用于熟食的全自动喷淋式杀菌锅 ZL 2018 2 0884889.8

4)郭卓钊；郭美媛；郭卓涵；陈佩 一种用于熟食的全自动喷淋式杀菌锅 专利号：ZL2018 2 0871694.X

5)陈佩；罗树灿;洪雁，李夏;李远志；一种无硫防褐变的广式凉果的加工方法 发明专利 ZL 2017 1 0339766.6

6)陈佩，庞宇辰，李远志，黄苇 发明专利：一种腌制液及利用腌制液提高腌制菜品质的方法 申请号 201710139077.0

7)陈佩，张丹凤 ，陈志鸿，邢明，黄沛杰，李远志，林宇华 包装盒（花生1） 外观专利 专利号：ZL 2015 3 0244340.4

8)邢明，陈佩，张艳，张萌 一种包装盒 使用新型专利 专利号：ZL 2016 2 1162354.7 授权公告日：2017年5月3日

9)李远志; 陈佩; 楠极; 黄苇; 罗树灿; 赵冰 发明专利 一种降低腌制菜中亚硝酸盐含量的方法，专利授权号：ZL201410054480.X

10)李远志; 邢明; 罗树灿; 陈佩; 张晓; 梁焕秋 发明专利 一种带壳咸脆花生的制作方法 专利号：ZL 2014 1 0147505.0

标准：

1. 团体标准：张孝祺、卢昌阜、陈佩、李远志、卢建中、盛鸥、张春梅、林剑波、徐梅珍、邓成勋、黄玲妺、简诺、蓝国玮、蔡舒晴广东省老科学技术工作者协会阳江大八益智生产技术规程

2.团体标准：卢昌阜、陈佩、李远志、张孝祺、卢建中、盛鸥、张春梅、林剑波、徐梅珍、邓成勋、黄玲妺、吴凤英、周倩、李子涵。广东省老科学技术工作者协会阳江大八益智茶(代用茶)加工技术规程