学位：工学博士

职称/职务：讲师

E-mail：1312563149@qq.com

研究方向：食品风味分析与调控

2023年6月获广西大学轻工技术与工程专业工学博士学位，2023年9月来校工作。主讲《食品机械与设备》、《仪器分析》。

主持或参加科研项目（课题）情况:

1.国家自然科学基金项目，磷脂对鱼头汤风味影响机理的研究，参与，2020.01-2023.12.

3.广西研究生科研创新项目，红糖风味化合物来源及调控技术的研究，主持，2022.04-2023.04.

近年来发表的代表性论文（“*”通讯作者）：

1.Jie Liu, Peng Wan, Caifeng Xie, De-Wei Chen*. Key aroma-active compounds in brown sugar and their influence on sweetness[J]. Food Chemistry, 2021, 345: 128826.

2.Jie Liu, Peng Wan, Wenjie Zhao, Caifeng Xie, Qinzhi Wang, De-Wei Chen*. Investigation on taste-active compounds profile of brown sugar and changes during lime water and heating processing by NMR and e-tongue[J]. LWT-Food Science and Technology, 2022, 165: 113702.

3.Jie Liu, Peng Wan, Caifeng Xie, De-Wei Chen*. Membrane filtration without adding lime water combined with vacuum heating enhances green odor in brown sugar processing[J]. LWT-Food Science and Technology, 2023, 182: 114834.

4.Jie Liu, Peng Wan, Caifeng Xie, De-Wei Chen*. Brown sugar aroma: Key aroma-active compounds, formation mechanisms and influencing factors during processing[J]. Journal of Food Composition and Analysis, 2024, 128: 106076.

5.Xiaoying Yang, Jie Liu, Peng Wan, Dong Guo, De-Wei Chen*. Use of egg yolk to imitate meat aroma[J]. Food Chemistry, 2022, 371: 131112.

6.Peng Wan, Jie Liu, De-Wei Chen*. Analysis of aroma-active compounds in bighead carp head soup and their influence on umami of a model soup[J]. Microchemical Journal, 2021, 168: 106436.

7.Ting-Ting Ye, Jie Liu, Peng Wan, Si-Yi Liu, Qin-Zhi Wang, De-Wei Chen*. Investigation of the effect of polar components in cream on the flavor of heated cream based on NMR and GC-MS methods[J]. LWT-Food Science and Technology, 2022, 155: 112940.

8.Zi-Jian Zhao, Peng Wan, Jie Liu, Shunjie Yu, Xiaoying Yang, De-Wei Chen*. Monitoring of the oxidation process of egg yolk phospholipids at frying temperature by nuclear magnetic resonance[J]. Food Bioscience, 2023, 51: 102303.

9.Rong-Qiang He, Peng Wan, Jie Liu, De-Wei Chen*. Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution[J]. Food Chemistry, 2020, 321: 126739.

10.Dong Guo, Peng Wan, Jie Liu, De-Wei Chen*. Use of egg yolk phospholipids to boost the generation of the key odorants as well as maintain a lower level of acrylamide for vacuum fried French fries[J]. Food Control, 2021, 121: 107592.

11.Xueying Bai, Peng Wan, Jie Liu, Jingyu Yao, De-Wei Chen*. Investigation on the changes of carotenoids and capsaicinoids in chili oil at different frying temperature by using 1H NMR[J]. Current Research in Food Science, 2023, 6: 100411.

12.Ting-Ting Ye, Dong Guo, Zi-Jian Zhao, Jie Liu, Xiao-Ying Yang, Xiao-Ling Liu, Zi-Chao Wang, De-Wei Chen*. Use of egg yolk phospholipids as well as alanine and glucose to generate the key odorants of fried battered and breaded fish nuggets[J]. LWT-Food Science and Technology, 2022, 162: 113489.

13.De-Wei Chen*, Peng Wan, Jingyu Yao, Xiaoying Yang, Jie Liu. Egg yolk phospholipids as an ideal precursor of fatty note odorants for chicken meat and fried foods: A review[J]. Food Chemistry, 2023, 407: 135177.

14.叶婷婷,刘思佚,刘洁,杨晓莹,赵子建,陈德慰*. NMR和GC-MS研究加热对奶油主要成分及香气化合物的影响[J].食品科学, 2022, 43(10): 220-6.