Education

2013.09-2020.06 School of Food Science and Engineering, South China University of Technology, PhD

2016.12-2017.12 Institute of Bioengineering and Nanotechnology, The University of Queensland, Joint PhD

2009.09-2013.06 School of Food Science and Engineering, Henan Agricultural University, Bachelor

Professional Experience

2023.12–now Lecturer, School of Food Science and  Engineering, Jiangsu University

2020.08-2023.09 Postdoctoral Researcher, School of Food Science and Engineering, South China University of Technology

Scientific Research Field

Functional Modification and Nutritional Regulation of Starch-based Foods:

1. The inner-relationship between the multiscale structures of starch and their nutritional functions

2. The design of starch-based smart delivery systems and their role in nutritional regulation

Social academic post and honor

Yong editor of Journal of Future Foods; Reviewer of Food Research International、Food Chemistry、International Journal of Biological Macromolecules

Teaching Courses

Food Standards and Regulations; Chronic Diseases and Dietary Management

Published papers

(1) Jin Chen, Jintao Bai, Ruoduan Zhu, Ling Chen. Controlling the structure and Pickering emulsion stability of OSA starch nanoparticles by varying the ratio of choline glycine ionic liquid. Food Research International, 2025, 221: 117368.

(2) Jin Chen, Xixi Zeng, Ling Chen*. Dissociation and aggregation behaviors of starch in choline amino acid ionic liquid solvents: the anion structure effect. Physical Chemistry Chemical Physics, 2025, 27, 5256-5270.

(3) Zhipeng Qiu, Rui Li, Jin Chen*, Ling Chen*, Fengwei Xie. Favored CH-π interaction between enzymatically modified high amylose starch and resveratrol improves digestion resistance[J]. Food Hydrocolloids, 2024, 154: 110137.

(4) Ruoduan Zhu, Jin Chen*, Ling Chen*. The ratio of choline lysine ionic liquid determines the structure and digestion of starch-oleic acid complex. International Journal of Biological Macromolecules, 2023, 252: 126522.

(5) Zengjiang Zhang, Bo Zheng, Anlin Du, Jin Chen*, Ling Chen*. Insight into the retardation of retrogradation of chestnut starch by heat-moisture treatment with flavonoids. Food Chemistry, 2023, 404: 134587.

(6) Jin Chen, Xixi Zeng, Ling Chen*. Evolution of microstructures and hydrogen bond interactions within choline amino acid ionic liquid and water mixtures. Physical Chemistry Chemical Physics, 2022, 24(29): 17792-17808.

(7) Jin Chen, Xixi Zeng, Ling Chen*. Regulation nature of water-choline amino acid ionic liquid mixtures on the disaggregation behavior of starch. Carbohydrate Polymers, 2021, 272 118474.

(8) Jin Chen, Fengwei Xie*, Xiaoxi Li, Ling Chen*. Ionic liquids for the preparation of biopolymer materials for drug/gene delivery: a review, Green Chemistry, 2018, 20(18), 4169-4200.

(9) Jin Chen, Xiaoxi Li, Ling Chen*, Fengwei Xie*. Starch film-coated microparticles for oral colon-specific drug delivery. Carbohydrate Polymers, 2018, 191: 242-254.

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

(11) Zhipeng Qiu, Bo Zheng*, Jinchuan Xu, Jin Chen, Ling Chen*, 3D-printing of oxidized starch-based hydrogels with superior hydration properties. Carbohydrate Polymers, 2022, 292:119686.

(12) Tianli Guo, Carla Horvath, Ling Chen*, Jin Chen, Bo Zheng*, Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review. Trends in Food Science & Technology, 103:109-117 (2020).

(13) Zipeng Liu, Jin Chen, Bo Zheng, Qiyu Lu*, Ling Chen*. Effects of matcha and its active components on the structure and rheological properties of gluten. LWT 124:109197 (2020).

(14) 陈瑾，何大伟，陈玲*. 湿热处理环境下咖啡酸/绿原酸对板栗淀粉消化和回生性能的影响，华南理工大学学报（自然科学版），2022,50(08):41-48.

(15) 朱偌端，陈瑾*，何大伟，陈玲*. 湿热-蒸煮处理对板栗淀粉-多酚复合物消化和回生性能的影响，现代食品科技，2023,39(08):1372.

Main Scientific Research Projects

(1) China Postdoctoral Science Foundation (2025M772963), Host, 2024.09-2027.08

(2) Open Research Fund of Guangdong Provincial Key Laboratory of Green Processing of Natural Products and Product Safety (Grant No. 202507), Host, 2025.05-2027.04

(3) Jiangsu Provincial Natural Science Foundation (BK20240845), Host, 2024.09-2027.08

(4) Guangdong Provincial Natural Science Foundation (2022A1515110661), Host, 2022.10-2025.09

(5) Guangzhou Basic Research Project (202201010316), Host, 2022.04-2024.03

Patents

陈玲，陈瑾，曾茜茜，一种离子液体促进淀粉溶解的方法及溶胶体系和应用，ZL 202011121436.8，授权日期：2021.08.10

Scientific Research Achievements and Awards

None

Number of postgraduates under supervision

None

Number of supervised masters and Ph.D.

1

Number of supervised undergraduates

2

The above information updated

July, 2026