陈雷 教授

广东海洋大学 食品科技学院

联系邮箱：lchen@gdou.edu.cn

陈雷，男，博士生导师，兼职西班牙维戈大学（3人次，在读）、香港浸会大学（1人次，在读）博士生导师。入选2021年“全球前10万名科学家”榜单。主要研究领域包括植物化学物质、海洋营养物质和微量营养素的生物利用度，重点研究天然小分子类药物的吸收和代谢机制。兼职担任Food Frontiers (SCI, IF=7.85 副主编),Frontiers in Nutrition (SCI, IF=6.59/Q1，副主编)，Food Science and Human Wellness (IF: 8.022/Q1)期刊编委。参与组织2020、2021和2022年“医药与食品中的植物化学物质国际（ISMPF）”会议，担任“国际食物营养与安全协会”秘书。以第一或通讯作者发表的SCI论文100余篇，其中一区论文76篇，IF>10的12篇，ESI前1%高被引论文7篇，热点论文（hot paper）2篇，论文总被引3000余次，H-index 35，撰写英文专著2部，主持国家自然科学基金面上项目、青年基金等课题，参与国家/省部级课题10余项。

近五年主持或参加的国家自然科学基金项目/课题：

(1)国家自然科学基金委员会,面上项目, 32072209,基于p-糖蛋白“泵抑制效应”逆向构建黄酮乳液微结构及其促吸收机制研究, 2021-01-01至2024-12-31, 58万元,在研,主持

(2)国家自然科学基金委员会,国际(地区)合作与交流项目, 32061160477,传统肉制品加工过程中多环芳 香族碳氢化合物与杂环胺化合物的产生及其抑制, 2021-01-01至2023-12-31, 170万元,在研,参与（2/7）

(3)国家自然科学基金委员会,青年科学基金项目, 31801459,基于疏水作用力的酪蛋白/花色苷纳米球的 构建及其吸收增效机制, 2019-01-01至2021-12-31, 27万元,结题,参与

(4)国家自然科学基金委员会,面上项目, 31772045,魔芋葡甘聚糖/茶多酚拓扑凝胶构建及对虾黑变抑制 机制研究, 2018-01-01至2021-12-31, 61万元,结题,参与

(5)国家自然科学基金委员会,青年科学基金项目, 31701520,自微乳化改善苦菜总黄酮的生物利用率和 促吸收机制研究, 2018-01-01至2020-12-31, 26万元,结题,主持

论文发表情况：

1. Teng, H., Deng, H., Zhang, C., Cao, H., Huang, Q., & Chen, L*. (2023). The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness. Food Science and Human Wellness, 12(4), 975-985. IF 8.022 (SCI一区).

2. Lyu Q, Deng H, Wang S, Hesham El-Seedi, Hui Cao,Chen, L*, Hui Teng(2023). Dietary supplementation with casein/cyanidin-3-O-glucoside nanoparticles alters the gut microbiota in high-fat fed C57BL/6 mice[J]. Food Chemistry,135494. IF 9.231 (SCI一区).

3. Zhang, C., He, Y., Zheng, Y., Ai, C., Cao, H., Xiao, J., Hesham El-Seedi, Chen, L*., & Teng, H. (2023). Effect of carboxymethyl cellulose (CMC) on some physico-chemical and mechanical properties of unrinsed surimi gels. LWT, 114653.IF 6.056 (SCI一区).

4. He H, Teng H, An F, Yiwei Wang, Renhui Qiu,Chen, L*., Song Hongbo(2023). Nanocelluloses review: Preparation, biological properties, safety, and applications in the food field[J]. Food Frontiers.IF 7.68.

5. Teng, H., Mi, Y., Deng, H., He, Y., Wang, S., Ai, C., Cao, H.&Chen, L*. (2023). Acylated anthocyanin inhibited the formation of heterocyclic amines in hybrid chemical model system and its underlying mechanism. Food Chemistry: X, 100559. IF 6.443 (SCI一区).

6. Huang, X., Tu, R., Dong, K., Geng, F.,Chen, L*., Song, H., & Huang, Q (2023). Fabrication of gelatin-EGCG-pectin ternary complex stabilized W/O/W double emulsions by ultrasonic emulsification: Physicochemical stability, rheological properties and structure. Journal of Food Engineering, 338, 111259. IF 6.203 (SCI一区).

7. Teng, H., Deng, H., Wu, Y., Zhang, C., Ai, C., Cao, H., Xiao, J., & Chen, L*. (2022). Effects of Rhodiola rosea and its major compounds on insulin resistance in Caenorhabditis elegans. Journal of Future Foods, 2(4), 365-371. IF 5.154.

8. Teng, H., Zhang, C., Ai, C., Cao, H., Xiao, J., &Chen, L*. (2022). Guidelines for the antidiabetic assay for bioactive substances in cell model. eFood, 3(6), e38.

9. Deng, H., He, Y., Cao, H.,Chen, L*., & Teng, H. (2022). New insight into the effect of hydroxyl substituted flavonoids on the cytotoxicity of 2‐amino‐3‐methylimidazo [4, 5‐f] quinoline.Food Frontiers.IF 7.68.

10. Teng, H., Qian, Y., Fan, X., Cao, H., Tian, Y., &Chen, L*. (2022). Nutritional properties of Europen eel (Anguilla anguilla) bone peptide-calcium and its apoptosis effect on Caco-2 cells. Food Science and Human Wellness, 11(6), 1482-1490.IF 8.022 (SCI一区).

11. Luo, X., Lu, J., Wu, Y., Duan, W., An, F., Huang, Q., Chen, L*.& Wei, S. (2022). Reducing the potential allergenicity of amandin through binding to (−)-epigallocatechin gallate. Food Chemistry: X, 16, 100482. IF 6.443 (SCI一区)

12. Teng, H., Mi, Y., Deng, H., He, Y., Wang, S., Ai, C., &Chen, L*. (2022). Inhibitory effect of acylated anthocyanins on heterocyclic amines in grilled chicken breast patty and its mechanism. Current Research in Food Science, 5, 1732-1739. IF 6.269 (SCI一区)

13. Huang, X., Tu, R., Song, H., Dong, K., Geng, F.,Chen, L*., Huang, Q., & Wu, Y. (2022). Gelatin-EGCG-high methoxyl pectin ternary complex stabilized W1/O/W2 double emulsions loaded with vitamin C: Formation, structure, stability, in vitro gastrointestinal digestion. International Journal of Biological Macromolecules. 216(4), 891-905. IF8.025 (SCI一区).

14. Ai, C., Zhao, C., Guo, X.,Chen, L*., & Yu, S. (2022). Physicochemical properties of whey protein isolate and alkaline soluble polysaccharide from sugar beet pulp conjugates formed by Maillard reaction and genipin crosslinking reaction: a comparison study. Food Chemistry: X, 14(1),100358. IF6.443 (SCI一区).

15. Xiang, X., Hu, G., Yu, Z., Li, X., Wang, F., Ma, X., Huang, Y., Liu, Y., &Chen, L*. (2022). Changes in the textural and flavor characteristics of egg white emulsion gels induced by lipid and thermal treatment. Innovative Food Science & Emerging Technologies, 79(12), 103054. IF7.104(SCI一区).

16. Deng, J., Feng, X., Zhou, L., He, C., Li, H., Xia, J., Ge, Y., Zhao, Y., Song, C.,Chen, L.& Yang, Z. (2022). Heterophyllin B, a cyclopeptide from Pseudostellaria heterophylla, improves memory via immunomodulation and neurite regeneration in icv Aβ-induced mice. Food Research International, 158, 111576. IF7.425(SCI一区).

17. Xiang, X., Yu, Z., Liu, Y., Huang, Y., Wang, J.,Chen, L., & Ma, M. (2022). Differential proteomics between unhatched male and female egg yolks reveal the molecular mechanisms of sex-allocation and sex-determination in chicken.Poultry Science, 101(4), 101906. IF4.014(SCI一区).

18. Lyu, Q.,Chen, L., Lin, S., Cao, H., & Teng, H. (2022). A designed self-microemulsion delivery system for dihydromyricetin and its dietary intervention effect on high-fat-diet fed mice.Food Chemistry, 390, 132954. IF9.231(SCI一区).

19. Chen, L., Cao, H., Huang, Q., Xiao, J., & Teng, H. (2022). Absorption, metabolism and bioavailability of flavonoids: A review. Critical reviews in food science and nutrition, 62(28), 7730-7742.