Food Protein chemistry, Meat Science, Food colloids and Food Nutrition
Dr Xing Chen is an associate research fellow in State Key Laboratory of Food Science and Technology at Jiangnan University.He received his M.S. degree at Hefei University of Technology and completed his PhD at Nanjing Agricultural University in 2018. During this time, Dr Chen has undertaken several projects training as a exchanging student in the laboratory at Niigata University (Japan) and University of Kentucky (USA), respectively. Dr Chenâ€™s research mainly focuses on enhancing the physical stability and functional properties of muscle proteins at low ionic strength, understanding the structural, rheological and encapsulation behavior of muscle proteins and and exploring their applications in food industry.