姓名：陈浩
职称：讲师(硕导)
出生年月：1988.04
E-mail: chenhao_2016@sdu.edu.cn
工作及教育背景
2016.7至今 山东大学（威海）海洋学院 讲师/博士后
2011.9-2016.6 中国农业大学食品科学与营养工程学院 博士
研究方向
（1）亲水胶体技术及理论应用；（2）食品软物质物理；（3）营养递送体系构建及传质规律研究；（4）海洋生物材料
主持项目
2019.07-2022.12山东省自然科学基金10万 主持
2018.01-2019.07 中国博士后科学基金特别资助 15万 主持
2017.07-2018.12山东省自然科学基金4万 主持
2017.03-2018.07中国博士后科学基金5万 主持
代表性论文
[1] Hao Chen, Jing Gan, Aiguo Ji, Shuliang Song, Lijun Yin*. Development of Double Network Gels Based on Soy Protein Isolate and Sugar Beet Pectin Induced by Thermal Treatment and Laccase Catalysis. Food Chemistry, 2019, 292:188-196. (IF: 4.936)
[2] Chen Hao, Ji Aiguo, Qiu Shuang, Liu Yan, Zhu Qiaomei, Yin Lijun*. Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties, Food Hydrocolloids, 2018, 76: 173-183. (IF: 5.039)
[3] Chen Hao, Qiu Shuang, Gan Jing, Liu Yan, Zhu Qiaomei, Yin Lijun. New insights into the functionality of protein to the emulsifying properties of sugar beet pectin, Food Hydrocolloids, 2016, 57: 262-270. (IF: 4.747)
[4] Hao Chen, Shuang Qiu, Yan Liu, Lijun Yin*. Emulsifying properties and functional compositions of sugar beet pectins extracted under different conditions. Journal of Dispersion Science and Technology, 2018, 39(4), 484-490. (IF: 1.591)
[5] Hao Chen, Shuang Qiu, Jing Gan, Zaigui Li, Satoru Nirasawa, Lijun Yin*. New insights into the anti-oxidant activity and components in crude oat oil and soybean oil. Journal of Food Science and Technology, 2016, 53(1):808-815. (IF: 2.204)
[6] Hao Chen, Xiaoqiang Yue, Shiyong Liu, Lijun Yin, Complex coacervation of proteins and sugar beet pectin: stabilizing oil-in-water emulsions. International Agricultural Engineering Journal, 2018, 27 (1), 227-236.
[7] Chen Hao, Zhang Kaihua, Liu Shiyong, Yue Xiaoqiang, Gan Jing, Qiu Shuang, Ji Aiguo, Yin Lijun*. Study on the emulsifying activity and stability of sugar beet pectin. Food Science. 2018, (01), 65-72
[8] Chen Hao, Qiu Shuang, Li Jinlong, Zhu Qiaomei, Yin Lijun*. The study on the antioxidant of oat oil. Journal of the Chinese cereals and oils association, 2015, 7(30): 48-52.
[9] 刘凤华, 刘佳林, 陈浩*，王煚, 杨梦煊, 瑶姚. 鱼明胶/海藻酸钠复合凝胶特性研究. 食品科学技术学报 2018, 36 (4), 61-68.
[10] 董宇豪, 陈浩*, 刘世永, 吴锦烨, & 吴志宇. 甜菜果胶-鱼明胶复合可食膜的制备及特性研究. 食品科学技术学报, 2019, 37(2), 88-93+101.
获奖情况
2018年山东大学（威海）优秀本科生导师






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