Chen Xia  

E-mail :chenxia@yzu.edu.cn

2014 Ph.D.Animal Food Nutrition and Processing Engineering     Yangzhou University

Education Background & Work Experience:

(1) 2009.9–2014.12  Ph.D.       Animal Food Nutrition and Processing Engineering Yangzhou Yniversity

(2) 2001.9–2004.6 M.S.           School of Food Science & Engineering                Harbin University of Commerce

(3) 1993.10–1997.7 B.S.           School of Food Science & Engineering, Harbin University of Commerce

(4) 2013.8-  Associate Professor     School of Tourism and Cuisine, Yangzhou University

(5) 2007.7-2013.7 Lecturer         School of Tourism and Cuisine, Yangzhou University

(6) 2004.7-2007.6 Assistant Lecturer    School of Tourism and Cuisine, Yangzhou University

(7) 1999.1-2001.5 Section Chief.      Jiangsu Xuzhou Dadi Group Quality Assurance Department

(8) 1997.7-1999.1 Quality Inspectors, Main Picker      Jiangsu Xuzhou Earth Group Food Packaging Plant

Research Areas：

(1) baking food processing technology;

(2) dairy processing technology

(3) application technology of lactic acid bacteria.

Main Course：

Western pastry making process，Nutrition and processing technology of grain food Western food making，Traditional food industrial technology

Research projects:

(1) 江苏省高校自然科学研究重大项目，益生菌甜点凝胶体系对菌体的损伤机制及保护措施研究。

Papers published:

（1）陈霞, 包一枫, 蔡金巧, 赵海晴, 顾瑞霞*.氧氟沙星对嗜热链球菌grx02发酵乳质构及流变特性的影响. 食品科学,2015,36(23):18-22.

（2）陈霞; 王文琪; 朱在勤; 顾瑞霞. 食盐对面粉糊化特性及面条品质的影响, 食品工业科技, 2015,36(2):98-101.

（3）陈霞; 王娜; 包一枫; 桑建; 顾瑞霞. 益生菌乳制甜点的开发与研究现状. 美食研究, 2017( 2) : 47- 52.

（4）陈霞，郭飞翔，黄玉军，许珊珊，顾瑞霞*，氧氟沙星对嗜热链球菌grx02发酵性能的影响. 食品研究与开发, 2014,35(1):88-91.

（5）陈霞,吴琳楠,黄玉军,陈大卫,顾瑞霞*.环丙沙星残留量对嗜热链球菌 grx02发酵乳品质的影响. 食品科学,2012.33(24): 176-179.

（6）陈霞，吴琳楠，顾瑞霞. 环丙沙星对嗜热链球菌grx02生理特性的影响。食品科学，2011.32（23）：176-179.

（7）陈霞, 杨振泉,黄玉军,顾瑞霞. 乳酸菌环境胁迫应激的分子调控机制研究进展. 中国乳品工业,2011,38(1):34-37.

（8）陈霞, 黄玉军, 王琴,任远庆，顾瑞霞. 热处理条件对牛乳中耐热芽孢致死效果的影响, 食品研究与开发,2011,32(1 2):179-180.

（9）Chen Dawei, Chen Xia, Yang Zhenquan, Huang Yujun, Yin Boxing, Guo Feixiang, Zhao Haiqing,, Huang Jiadi, Wu Yun, Gu Ruixia *. Effect of Lactobacillus rhamnosus hsryfm 1301 on the lipid levels and gut microbiota changes in hyperlipidemic rats. Journal of Microbiology and Biotechnology, 2015, 25(5): 687–695。

（10）Chen Dawei, Yang Zhenquan, Chen Xia, Huang Yujun, Yin Boxing, Guo Feixiang, Gu RuiXia*. The effect of Lactobacillus rhamnosus hsryfm 1301 on the intestinal microbiota of a hyperlipidemic rat model. BMC Complementary and Alternative Medicine, 2014,14: 386-395

（11） Yin Xu, Xia Chen, Mao-lin Lu, Zheng-quan Yang, Yu-junHuang, Li-xia Xiao, Yun Sun, Wen-jin Gu, De-feng Xu, Ru-ixia Gu*. In vitro and in vivo studies on the antioxidant effects of soymilk fermented with S. thermophilusgrx02. Food Biotechnolog , 2012. 26(2):339-35