Ling Chen
time: 2017-05-31

Personal Information

Name:    Ling Chen

School of Food Science and Engineering
 Tel:        020-87113252
 Fax:       0086-20-87113252

Education Background
2006/09 - 2009/06South China University of TechnologyDoctor Degree (Sugar Engineering)

1989/03 - 1992/03South China University of TechnologyMaster Degree (Sugar Engineering)

1978/10 - 1982/07Jinan UniversityBachelor Degree (Organic Chemistry)

Employment Summary
Professor (2008- present): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.

Deputy Director (2009-present): Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety.

Deputy Director (2006-present): Ministry of Education Engineering Research Center of Starch & Protein Processing; Guangdong colleges and universities Key Laboratory for agricultural resources Green processing; Institute of Light and chemical engineering.

Associate Professor (2000- 2008): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.

Field of Research
Carbohydrates and health

Starch modification and functional control

Biomaterials for food and health

Chemistry and characterization of carbohydrate polymers

Construction of controlled-release delivery system for bioactive ingredients

Current Research Projects

1. Changing of the multi-scale structure and nutritional properties of starch, lipid and starch-lipid complex and their regulation mechanism during food processing, National Natural Science Foundation of China (NSFC)-Guangdong Joint Foundation Key Project, U1501214, 2016-2019

2. Quality control of rice and wheat products during food processing, Subproject of the National Key Research and Development Program of China (2016YFD0401202-1), 2016-2020

3. The Innovative technology of the preparation of high quality and high value-added modified starch, YangFan Innovative and Entrepreneurial Research Team Project, 2014YT02S029, 2015-2020

4. The industrialization technology of high-value utilization of the condiment and its by-products of Guangdong, The R&D Projects of Guangdong Province, 2014B090904047, 2015-2019

5 The preparation of modified starch for dressing products. The Key R&D Projects of Zhongshan, 2014A2FC217, 2015-2019

Publications (*as corresponding author)

1. Tan Xiaoyan, Li Xiaoxi, Chen Ling*, Xie Fengwei*, Li Lin, Huang Jidong. Effect of heat-moisture treatment on multi-scale structures and physicochemical properties of breadfruit starch. Carbohydrate Polymers, 2017, 161: 286-294.

2. Tan Xiaoyan, Li Xiaoxi, Chen Ling*, Xie Fengwei*. Solubility of starch and microcrystalline cellulose in 1-ethyl-3-methylimidazolium acetate ionic liquid and solution rheological properties. Physical Chemistry Chemical Physics, 2016, 18(39): 27584-27593.

3. Chen Jin, Liang Yi, Li Xiaoxi, Chen Ling*, Xie Fengwei*.  Supramolecular structure of jackfruit seed starch and its relationship with digestibility and physicochemical properties. Carbohydrate Polymers, 2016, 150: 269-277.

4. Zhang TianxueLi XiaoxiChen Ling*Situ Wenbei*Digestibility and structural changes of waxy rice starch during the fermentation process for waxy rice vinasseFood Hydrocolloids2016,57, 38-45

5. Bie Pingping, Li Xiaoxi, Xie fengwei, Chen Ling*, Zhang Binjia*, Lin Li. Supramolecular structure and thermal behavior of cassava starch treated by oxygen and helium glow-plasmas. Innovative Food Science & Emerging Technologies, 2016, 34: 336-343.

6. Bie PingpingChen Ling*Li Xiaoxi*Li LinCharacterization of concanavalin A-conjugated resistant starch acetate bioadhesive film for oral colon-targeting microcapsule delivery systemIndustrial Crops and Products201684320-3296.

7. Zhang Binjia, Xie Fengwei*, Zhang Tianlong, Chen Ling*, Li Xiaoxi, Truss Rowan W., Halley Peter J., Shamshina Julia L., McNally Tony, Rogers Robin D. Different characteristic effects of ageing on starch-based films plasticised by 1-ethyl-3-methylimidazolium acetate and by glycerol. Carbohydrate polymers, 2016, 146: 67-79.

8. Zhang BinjiaChen LingXie Fengwei*Li XiaoxiTruss Rowan W.Halley Peter J.Shamshina Julia L.Rogers Robin D.McNally Tony. Understanding the structural disorganization of starch in water-ionic liquid solutionsPhysical Chemistry Chemical Physics20151721):13860-13871

9. Zhang Binjia, Chen Ling *, L i Xiaoxi *, Li Lin, Zhang Hui. Understanding the multi-scale structure and functional properties of starch modulated by glow-plasma: A structure-functionality relationship. Food Hydrocolloids, 2015, 50: 228-236

10. Tan Xiaoyan, Zhang Binjia, Chen Ling *, Li Xiaoxi *, Li Lin, Xie Fengwei. Effect of planetary ball-milling on multi-scale structures and pasting properties of waxy and high amylose cornstarches. Innovative Food Science and Emerging Technologies. 2015, 30: 198207

11. Situ Wenbei, Li Xiaoxi *, Liu Jia and Chen Ling *. Preparation and characterization of glycoprotein-resistant starch complex as a coating material for oral bioadhesive microparticles for colon-targeted polypeptide delivery. Journal of agricultural and food chemistry, 2015, 63(16): 4138-4147

12. Zhang BinjiaXiong ShixuanLi XiaoxiLi LinXie FengweiChen Ling*Effect of oxygen glow plasma on supramolecular and molecular structures of starch and related mechanismFood Hydrocolloids20143769-76

13. Zhang BinjiaZhao YueLi XiaoxiLi LinXie FengweiChen Ling*Supramolecular structural changes of waxy and high-amylose cornstarches heated in abundant waterFood Hydrocolloids201435700-709

14. Zhang BinjiaLi XiaoxiLiu JiaXie FengweiChen Ling*. Supramolecular structure of A- and B-type granules of wheat starchFood Hydrocolloids2013311):68-73

15. Bie PingpingLiu PengYu LongLi XiaoxiChen Ling*Xie FengweiThe properties of antimicrobial films derived from poly(lactic acid)/starch/chitosan blended matrixCarbohydrate Polymers2013981):959-966

Professional Titles

1. Corn processing section of Chinese Cereals and Oil Association, Vice President.

2. Biophysical society in Guangdong province, Executive Director

Courses Offered

1.  “Introduction to food science and Engineering” and “Food analysis” for undergraduate students majoring in Food Science.
 2. “Chemical Engineering of Sugar Products”, ”Starch-based biodegradable materials”, ”Environment-friendly Starch-Based Materials”, “Carbohydrate chemistry”, “Modern instruments analysis of polysaccharides”and “Natural polysaccharide biomaterials” for graduate student majoring in Sugar Engineering.