2000-2004 中国农业大学 食品科学与工程 工学学士 2004-2006 中国农业大学 粮食、油脂与植物蛋白 工学硕士 2007-2010 日本国立岩手大学 生物资源科学 农学博士 2010-2011 美国北达科他州立大学 访问学者

2011-至今 江南大学 食品学院 副教授

纵向项目 1）国家自然科学基金-青年 基于蛋白酶水解的大豆油体聚合增大的抑制因素研究 主持 2）留学回国人员科研启动基金 大豆源小分子非共价修饰对于大豆蛋白质性质及热聚集的影响 主持 横向项目 1）中国农业科学院饲料研究所 豆粕中脲酶委托检测 主持 2）油谷生物科技南京有限公司 花生油（体）、花生蛋白和花生纤维等系列产品的水相加工技术研究 主持 3）飞利浦(中国)投资有限公司 豆浆制作过程中抗营养因子快速失活的研究 参与

1) Yeming Chen, Shinsuke Yamaguchi, Tomotada Ono. Mechanism of the chemical composition changes of Yuba prepared by a laboratory processing method. Journal of Agricultural and Food Chemistry, 2009, 57, 3831-3836. 2) Yeming Chen, Tomotada Ono. The mechanisms for yuba formation and its stable lipid. Journal of Agricultural and Food Chemistry, 2010, 58, 6485-6489. 3) Yeming Chen, Tomotada Ono. Simple extraction method of non-allergenic intact soybean oil bodies that are thermally stable in an aqueous medium. Journal of Agricultural and Food Chemistry, 2010, 58, 7402-7407. 4) Zhicun Xu, Yeming Chen, Caimeng Zhang, Xiangzhen Kong, Yufei Hua. The heat-induced protein aggregate correlated with trypsin inhibitor inactivation in soymilk processing. Journal of Agricultural and Food Chemistry, 2012, 60, 8012-8019. 5) Luping Zhao, Yeming Chen, Yanyun Cao, Xiangzhen Kong, Yufei Hua. The integral and extrinsic bioactive proteins in the aqueous extracted soybean oil bodies. Journal of Agricultural and Food Chemistry, 2013, 61, 9727-9733. 6)Yeming Chen, Tomotada Ono. Protein particle and soluble protein structure in prepared soymilk. Food Hydrocolloids, 2014, 39, 120–126. 7) Yeming Chen, Luping Zhao, Yanyun Cao, Xiangzhen Kong, Yufei Hua. Oleosins (24 and 18 kDa) are hydrolyzed not only in extracted soybean oil bodies but also in soybean germination. Journal of Agricultural and Food Chemistry, 2014, 62,956-965. 8) Yeming Chen, Zhicun Xu, Caimeng Zhang, Xiangzhen Kong, Yufei Hua. Heat-induced inactivation mechanisms of Kunitz trypsin inhibitor and Bowman-Birk inhibitor in soymilk processing. Food Chemistry, 2014, 154, 108-116. 9) Yeming Chen, Yeqing Lu, Aixia Yu, Xiangzhen Kong, Yufei Hua. Stable mixed beverage is produced from walnut milkand raw soymilk by homogenization with subsequent heating. Food Science and Technology Research, 2014, 20, 583-591. 10) Yeming Chen, Yanyun Cao, Luping Zhao,Xiangzhen Kong, Yufei Hua. Macronutrients and micronutrients of soybean oil bodies extracted at different pH. Journal of Food Science, 2014, 79, 1285-1291. 11) Yeming Chen, Luping Zhao, Xiangzhen Kong, Caimeng Zhang, Yufei Hua. The properties and the related protein behaviors of oil bodies in soymilk preparation. European Food Research and Technology, 2014, 239, 463-471. 12) Lu Lu, Luping Zhao, Caimeng Zhang,Xiangzhen Kong, Yufei Hua, and Yeming Chen*. Comparative effects of ohmic, induction cooker, and electric stove heating on soymilk trypsin inhibitor inactivation. Journal of Food Science, 2015, 80 (3), 495-503. 13) Yeming Chen, Sam K. C. Chang. Macronutrients, phytochemicals, and antioxidant activity of soybean sprout germinated with or without light exposure. Journal of Food Science, 2015, 80 (6), 1391-1398. 14) Yusang Ying, Luping Zhao, Lingzhi Kong,Xiangzhen Kong, Yufei Hua, Yeming Chen*. Solubilization of proteins in extracted oil bodies by SDS: A simple and efficient protein sample preparation method for Tricine–SDS–PAGE. Food Chemistry, 2015, 181, 179–185. 15) Yanyun Cao, Luping Zhao, Yusang Ying, Xiangzhen Kong, Yufei Hua, Yeming Chen*.The characterization of soybean oil body integral oleosin isoforms and the effects of alkaline pH on them. Food Chemistry, 2015, 177, 288–294. 16) Zunhao Yan, Luping Zhao, Xiangzhen Kong, Yufei Hua, Yeming Chen*.Behaviors of particle size and bound proteins of oil bodies in soymilk processing. Food Chemistry, 2016, 194, 881-890. 17) Luping Zhao, Yeming Chen, Yajing Chen, Xiangzhen Kong, Yufei Hua. Effects of pH on protein components of extracted oil bodies from diverse plant seeds and endogenous protease-induced oleosin hydrolysis. Food Chemistry, 2016, 200, 125-133. 18) Luping Zhao, Yeming Chen, Zunhao Yan, Xiangzhen Kong, Yufei Hua. Physicochemical and rheological properties and oxidative stability of oil bodies recovered from soybean aqueous extract at different pHs. Food Hydrocolloids, 2016, 61, 685-694. 19) Hui He, Xingfei Li, Xiangzhen Kong, Caimeng Zhang, Yufei Hua, Yeming Chen*. Effects of disulfide bond reduction on the conformation and trypsin/chymotrypsin inhibitor activity of soybean Bowman-Birk inhibitor. Journal of Agricultural and Food Chemistry, 2017, 65, 2461-2467. 20) Hui He, Xingfei Li, Xiangzhen Kong,Yufei Hua, Yeming Chen*. Heat-induced inactivation mechanism of soybean Bowman-Birk inhibitors. Food Chemistry, 2017, 232, 712-720. 21) Luping Zhao, Xiangzhen Kong, Caimeng Zhang, Yufei Hua, Yeming Chen*.Soybean P34 probable thiol protease probably has proteolytic activity on oleosins. Journal of Agricultural and Food Chemistry, 2017, 5741-5750. 22) Yeming Chen*, Yajing Chen, Luping Zhao, Xiangzhen Kong, Zhaoqi Yang, Yufei Hua. A two-chain aspartic protease present in seeds with high affinity for peanut oil bodies. Food Chemistry, 2018, 241, 443-451. 中文文章： 1）赵路苹，陈业明*，张彩猛，华欲飞。提取条件对大豆油体表面蛋白质去除效果的研究。大豆科学，2013，32（6），835-839。 2）曹艳芸，陈业明*，华欲飞。高碱性提取的大豆油体的成分变化研究。中国粮油学报，2014，29（3），37-41。 3）陈业明，赵路苹，熊小辉，阮琦珺，张彩猛，华欲飞。热处理对大豆油体表面的油体蛋白和外源性蛋白影响。食品工业科技，2014，35（22），106-109。 4) 郭金燕，赵路苹，陈业明*，华欲飞。大豆发芽过程中油体和蛋白质贮存液泡的形态变化。大豆科学，2015，34（5），833-836。 5）应玉桑，孔令知，陈业明*，华欲飞。大豆水酶法提油所得乳油的稳定性和流变性分析。中国油脂，2015，40（10），59-63。 6）闫尊浩，何辉，杨兆琪，华欲飞，陈业明*。大豆油体对豆腐凝胶性质的影响研究。中国油脂，2017，42，30-33。 7）陈雅静，赵路苹，华欲飞，陈业明*。植物种子油体的提取及其性质的初步研究。中国粮油学报，2017，32，62-67。

授权专利： （1）陈业明，鲁璐，华欲飞，张彩猛，孔祥珍。一种低胰蛋白酶抑制剂活性的豆浆的制备方法。ZL 2014 1 0065563.9。 （2）陈业明，应玉桑，华欲飞，孔令知，孔祥珍，张彩猛。一种水酶法同步制取天然大豆奶油和多肽的方法。ZL 2014 1 0511274.7。 申请专利: （1）陈业明，赵路苹，华欲飞，孔祥珍，张彩猛。一种通过水法破乳核桃油体制备核桃油的方法。2016104087658 （2）陈业明，赵路苹，华欲飞，孔祥珍，张彩猛。一种通过水法破乳芝麻油体制备芝麻油的方法。2016106768536 （3）陈业明，赵路苹，华欲飞，孔祥珍，张彩猛。一种通过水法同时制得低脂豆浆半成品和大豆奶油半成品的方法。201611014135.9 （4）陈业明，陈雅静，华欲飞，孔祥珍，张彩猛。一种基于花生内源性蛋白酶水法破乳花生油体制备花生油的方法。201710192306.5