2017/1-2018/2，University of Kentucky (美国)，公派博士联合培养 2014/9-2018/6， 南京农业大学，食品科技学院，博士学位 2013/6-2013/12，Niigata University (日本)，农学院，特别研究生 20011/9–2014/6， 合肥工业大学， 生物与食品工程学院， 硕士学位 2007/9-2011/6， 皖西学院，生物与制药工程学院，食品质量与安全专业，学士学位

陈星，1990年01月生，安徽安庆人，副研究员。

代表性学术成果（论文、专利等）： 1. Chen X, Tume R, Xu X L & Zhou G H. Solubilization of myofibrillar proteins in water or low ionic strength media: classical techniques, basic principles and novel functionalities [J]. Critical Reviews in Food Science and Nutrition, 2017, 57(15):3260-3280. 2. Chen X, Xu X L & Zhou G H. Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water [J]. Innovative Food Science and Emerging Technologies,2016, 33: 170-179. 3. Chen X, Xu X L, Han M Y, Zhou G H, Chen C G & Li P J. Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions [J]. Food Research International, 2016, 85: 1-9. 4. Chen X, Xu X L, Liu D M, Zhou G H, Han M Y&Wan P. Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating [J]. Food Hydrocolloids, 2018, 77: 524-533. 5. Chen X, Zhou R Y, Xu X L, Zhou G H & Liu D M. Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder [J]. Food Research International, 2017, 100(1): 193-200. 6. Chen X, Li Y, Zhou R Y, Liu D M, Xu X L & Zhou G H. Water soluble myofibrillar proteins prepared by high-pressure homogenization: A comparison study on the composition and functionality [J]. International Journal of Food Science and Technology, 2017, 52(11): 2334-2342. 7. Chen X, Tume R, Xiong Y L, Xu X L, Zhou G H, Chen C G, & Nishiumi T. Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added and healthy muscle gelled foods [J]. Critical Reviews in Food Science and Nutrition, in press online, 2017, doi: 10.1080/10408398.2017.1347557. 8. Chen X, Zou Y F, Han M Y, Pan L H, Xing T, Xu X L, & Zhou G H. Solubilisation of myosin in a solution of low ionic strength L-histidine: Significance of the imidazole ring [J]. Food Chemistry, 2016, 196: 42-49. 9. Chen X, Li Y, Zhou R Y, Liu Z M, Lu F Z, Lin H, Xu X L & Zhou G H. L-histidine improves water retention of heat‐induced gel of chicken breast myofibrillar proteins in low ionic strength solution [J]. International Journal of Food Science and Technology, 2016, 51(5): 1195-1203. 10. Chen, X., Chen, C. G., Zhou, Y. Z., Li, P. J., Ma, F., Nishiumi, T., & Suzuki, A.. Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan. Food Hydrocolloids, 2014, 40, 262-272. 11. Chen, X., Li, P. J., Nishiumi, T., Takumi, H., Suzuki, A., & Chen, C. G. Effects of high-pressure processing on the cooking loss and gel strength of chicken breast actomyosin containing sodium alginate. Food and Bioprocess Technology, 2014, 7(12), 3608-3617.