陈刚，博士毕业于江南大学食品学院，硕士研究生导师，浙江省食品学会青年委员会委员，Journal of Future Food 青年编委，主要从事食品资源与微生物酶的发掘与利用，新型物理场应用、食品蛋白与多糖的构效关系与应用等研究。主持或参与国家和省部级等项目10余项。迄今在Advanced Science, Comprehensive Reviews in Food Science and Food Safety、Food Hydrocolloids, Food Chemistry、Journal of Agricultural and Food Chemistry, International Journal of Biological Macromolecules等杂志上发表相关论文40余篇，高被引文章1篇。担任Journal of Advance Research、Food Chemistry等国际期刊特邀审稿人。
研究方向
农产品的开发与深度利用、食品蛋白质、天然多糖的构效关系、微生物酶的发掘、改造与工业应用
科研项目
校地合作项目：苍南黄精全产业链支撑技术开发（4/6）——基于组分互作的黄精食品开发研究；（2025.06-2029.06，400万，参与）
国家自然科学基金青年项目：双果糖酐Ⅲ生物合成专用菊糖果糖转移酶的底物偏好特异性及酶促机制；（2025.01-2027.12，30万，主持）
宁波市重大项目：改善老年人营养与健康的天然功能因子挖掘及稳态化递送关键技术集成与示范；（2024.06-2027.06，200万，参与）
校地合作项目：浙江省开化县池淮农产品仓储保鲜项目；（2024.01-2026.01，25万，主持）
宁波市一般公益项目：竹笋延时加工关键技术研究与产业化示范；（2022.07-2024.12，20万，参与）
浙江省青年基金：基于多位点底物结合域调控菊糖果糖转移酶的分子改造研究；（2022.01-2024.12，10万元，主持）
北京食品营养与人类健康高精尖创新中心开放基金：压力调控下不同折叠态β-乳球蛋白的致敏特性及其相关分子机制研究；（2018.07-2020.07，20万元，主持）
北京工商大学食品安全实验室开放课题：超高压技术辅助酶法制备蛋白多肽的研究；（2018.09-2019.09，5万元，主持）
发表的主要论文
(1) Hongjie Fan, Huzi Zhao, Pei Zhang, Pengfei Yu, Yunfei Ji,Gang Chen, Hongli Jin, Yanfang Liu, Jin Liu6, Zhe-Sheng Chen, Aiping Lyu, Xinmiao Liang, Yang Chen. Homoisoflavanone Delays Colorectal Cancer Progression via DNA Damage-Induced Mitochondrial Apoptosis and Parthanatos-Like Cell Death.Advanced Science, 2026, 0:e11406
(2) Liu Yang，Qin Jushuang，Khan, Imran Mahmood，Xiao Hang，Miao Ming，Chen Gang*. Alternan as a glucan with miscellaneous applications: Properties, preparation, and health efficacies.Food Chemistry, 2025, 490, 145140.
(3)Gang Chen, Imran Mahmood Khan, Tao Zhang, Osvaldo H. Campanella, Ming Miao. Alternansucrase as a key enabling tool of biotransformation from molecular features to applications: A review.International Journal of Biological Macromolecules, 2024, 279, 135096.
(4)Gang Chen, Zhao-Xi Wang, Yuqi Yang, Yungao Li, Tao Zhang, Songying Ouyang, Liang Zhang, Yang Chen, Xinglin Ruan, Ming Miao. Elucidation of the mechanism underlying the sequential catalysis of inulin by fructotransferase.International Journal of Biological Macromolecules, 2024, 277, 134446.
(5)Gang Chen, Yuhui Wang, Yongxin Li, Jiaojiao Zhang, Yanrong Huo, Wanying Ge, Huqing Yang. A combined approach of lauroyl arginine ethyl ester hydrochloride and kojic acid in mitigating fresh-cut potato deterioration.Food Chemistry, 2024, 450, 139392.
(6) Tian Zheng, Huiyun Chen, Yuanguo Yu, Pan Wang, Yongxin Li,Gang Chen*, Jinping Si*, Huqing Yang*. Property and quality of japonica rice cake prepared with Polygonatum cyrtonema powder.Food Chemistry X, 2024, 22, 101370.
(7)Gang Chen, Imran Mahmood Khan, Wensen He, Yongxin Li, Peng Jin, Osvaldo H. Campanella, Haihua Zhang, Yanrong Huo, Yang Chen, Huqing Yang, Ming Miao. Rebuilding the lid region from conformational and dynamic features to engineering applications of lipase in foods: Current status and future prospects.Comprehensive Reviews in Food Science and Food Safety,2022,21, 2688-2714.
(8)费杨，张吴昊，霍艳荣，李永新，杨虎清，陈刚*. 预加热处理对甘薯蛋白乳化特性的影响.中国粮油学报，2022.
(9)Gang Chen, Chenyu Wu, Xiaojie Chen, Zhennai Yang, Huqing Yang. Studying the effects of high pressure–temperature treatment on the structure and immunoreactivity of β-lactoglobulin using experimental and computational methods.Food Chemistry, 2022, 372,131226.
(10)Gang Chen, Qiupei Zhang, Haitao Chen, Ming Miao, Osvaldo H. Campanella, Biao Feng. In situ and real-time insight into Rhizopus chinensis lipase under high pressure and temperature: Conformational traits and biobehaviours,International Journal of Biological Macromolecules, 2020, 154, 1314-132.
(11)Gang Chen, Kai Huang, Ming Miao, Biao Feng, Osvaldo H. Campanella. Molecular dynamics simulation for mechanism elucidation of food processing and food safety: State of the art.Comprehensive Reviews in Food Science and Food Safety,2019, 18, 243-263.
(12)Gang Chen*, Qiupei Zhang, Qiyu Lu, Biao Feng. Protection effect of polyols on Rhizopus chinensis lipase counteracting the deactivation from high pressure and high temperature treatment.International Journal of Biological Macromolecules,2019, 127, 555–562.
(13)Gang Chen, Shuting Wang, Biao Feng, Bo Jiang, Jian Jin, Ming Miao.Interaction between soybean protein and tea polyphenols under high pressure.Food Chemistry,2019, 277, 632–638.
教学工作
主要教授《食品工艺学》《食品生物技术》《生物化学》等课程，参与翻译安德莉亚.比特纳主编的《施普林格气味手册（上）》
联系方式
通讯地址：浙江省杭州市临安区武肃街666号浙江农林大学，邮编 311300
浙江农林大学学15楼515实验室
电子邮件：chenggangdeng@126.com
