Dr. Chen Jianping
Associate ProfessorCollege of Food Science and Technology, Guangdong Ocean University, China
Highest Degree
Ph.D. in Food Sciences from South China University of Technology, China
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Selected Publications
- Chen, J., X. Chen, J. Li, B. Luo and T. Fan et al., 2022. Preparation and characterization of nano-selenium decorated by chondroitin sulfate derived from shark cartilage and investigation on its antioxidant activity. Mar. Drugs, Vol. 20. 10.3390/md20030172.
CrossRef | Direct Link | - Chen, J., J. Li, T. Fan, S. Zhong and X. Qin et al., 2022. Protective effects of curcumin/cyclodextrin polymer inclusion complex against hydrogen peroxide-induced LO2 cells damage. Food Sci. Nutr., 10: 1649-1656.
CrossRef | Direct Link | - Chen, J., X. Cao, X. Qin, H. Liu, S. Chen, S. Zhong and Y. Li, 2020. Proteomic analysis of the molecular mechanism of curcumin/β-cyclodextrin polymer inclusion complex inhibiting HepG2 cells growth. J. Food Biochem., Vol. 44. 10.1111/jfbc.13119.
CrossRef | Direct Link | - Liu, Y., Y. Xue, J. Tang, J. Chen and M. Chen, 2019. Efficient mesophyll protoplast isolation and development of a transient expression system for castor-oil plant (Ricinus communis L.). Biologia Futura, 70: 8-15.
CrossRef | Direct Link | - Cao, X., J. Chen, M.N. Islam, W. Xu and S. Zhong, 2019. Effect of intermittent microwave volumetric heating on dehydration, energy consumption, antioxidant substances, and sensory qualities of litchi fruit during vacuum drying. Molecules, Vol. 24. 10.3390/molecules24234291.
CrossRef | Direct Link | - Chen, J., X. Qin, S. Zhong, S. Chen, W. Su and Y. Liu, 2018. Characterization of curcumin/cyclodextrin polymer inclusion complex and investigation on its antioxidant and antiproliferative activities. Molecules, Vol. 23. 10.3390/molecules23051179.
CrossRef | Direct Link | - Chen, J., L. Li, J. Su, B. Li, X. Zhang and T. Chen, 2015. Proteomic analysis of G2/M arrest triggered by natural borneol/curcumin in HepG2 cells, the importance of the reactive oxygen species-p53 pathway. J. Agric. Food Chem., 63: 6440-6449.
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