Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
- (780) 492-0038
318M Agriculture/Forestry Centre
9011 - 116 St NWEdmonton ABT6G 2P5
PhD in Biopolymer Chemistry, Wuhan University, China
Area of Expertise
Proteins; polysaccharides; chemical modifications; structure-function relationships, biopolymeric networks including nano/micro particles; nano-fibers; hydrogels, films etc.
Our research focuses on fundamental understanding of the molecular structure and functional properties of biopolymers with specific interesting in food proteins and polysaccharides from plant resources. This fundamental knowledge has led to a systematic approach to develop new protein and polysaccharide applications in food and non-food areas.
1) Protein network (hydrogels, films, nanofibers) formation and structure-function properties
This research focuses on a systematically investigation of protein interactions and conformational changes during network formation. This is then correlated to their network microstructure and bulk features (mechanical strengths, permeability, degradation, bioactivities etc.), enabling a better understanding of structure-function relationships of protein hydrogels, films and nanofibers. Such a fundamental approach has allowed creation of novel protein applications in food, personal care and biomedical areas.
2) Protein based nano/microparticles for controlled delivery of bioactive molecules
This research has been performed in light of the growing interest within the food industry to develop innovative functional foods that may have health benefits or reduce the risk of chronic diseases. This work has led to design of a series of novel edible micro-/nano-particles that are capable of protecting labile bioactive molecules during storage and delay their release in harsh stomach conditions, and then transferring and releasing them to the intestine where they are absorbed.
3) Biopolymer functionalities and bioactivities
This work has been focused on structures of biopolymers in relation to their biological activities (e.g antioxidant, antimicrobial) and new functionalities.
Job opportunities: Postdoctoral Positions in the areas of 1) polymeric nanotechnologies, 2) polymer structure and interaction characterizations, 3) controlled/target delivery study with ex vivo and animal models. Strong publication record is required.
AFNS 503 - Processing of Milk and Dairy Products
Technological principles of milk treatment and processes for fluid milk products; concentrated, dried, sterilized and fermented dairy products; cheese, butter and ice cream. Not to be taken if credit received for NU FS 403. Prerequisite: consent of instructor.
AFNS 512 - Quality Assurance
Statistical methods in quality assurance, sampling plans, control charts, sensory evaluation and risk management in the food industry, HACCP, good manufacturing practices, food regulations, labeling requirements, auditing and ISO 9000 standards. Prerequisite: consent of instructor. Not to be taken if credit received for NU FS 312.
AFNS 532 - Advanced Food Protein Chemistry and Technology
Chemistry and technology of food protein purification, modification, structure and functional properties. Food related proteins from animal and plant sources will be discussed. Prerequisite: Consent of instructor.
NU FS 201 - Physical Principles of Food Structure and Functionality
Theory and application of the principles of physics important to understanding food structure and physical functionality. Topics include food materials science, flow, mechanical and physical properties of foods. Physics concepts examined include mechanics, temperature, heat and thermodynamics. Labs are problem solving sessions. Prerequisite: CHEM 102.
NU FS 312 - Quality Assurance
Statistical methods in quality assurance, sampling plans, control charts, sensory evaluation and risk management in the food industry, HACCP, good manufacturing practices, food regulations, Iabelling requirements and ISO 9000 standards. Prerequisite: (NU FS 361 or 363) and introductory statistics.
NU FS 403 - Processing of Milk and Dairy Products
Technological principles of milk treatment and processes for fluid milk products; concentrated, dried, sterilized, and fermented dairy products; cheese, butter and ice cream. Prerequisite: NU FS 374.
NU FS 490 - Innovations in Food Science
Integrated exploration of emerging concepts and novel technologies and innovations in food science. Prerequisite: *60.
Eckert, E., Bamdad, F., Chen, L
Food Chem.. 2014 January; 159
Gong, X., Wang, Y., Zheng, X., Chen, L
Cellulose. 2014 January; 21
Nieto-Nieto, V., Wang, Y., Ozimek, L., Chen, L
Food Res. Int.. 2014 January; 55
Largely improved mechanical properties of electrospun prolamin protein fibers reinforced with surface modified cellulose nanowhiskers and alignment
Wang, Y., Chen, L.
ACS Appl. Mater. Interfaces. 2014 January; 6
Elaboration and characterization of barley protein nanoparticles as an oral delivery system for lipophilic bioactive compounds
Yang, J., Chen, L.
Food and Function. 2014 January; 5
Zhang, J., Field, C., Vine, D., Chen, L.
Extraction optimization of lentil protein and influence of process on protein structures and functionalities
Jarpa-Parra, M., Bamdad, F., Wang, Y., Chen, L
LWT Food Sci. Technol.. 2014 January; 57
Yang, C., Wang, Y. Vasanthan, T. Chen, L.
Food Hydrocoll.. 2014 January; 40
Zhang J., Tian Z., Liang L., Subirade M., Chen L.
J. Phys. Chem. B. 2013 January; 117
Fabrication and characterization of novel assembled prolamin protein nanofabrics with improved stability, mechanical property and release profile
Wang, Y., Chen, L.
J. Mater. Chem.. 2012 January; 22
Song, Y., Zhou, Y., Chen, L
Mater. Chem.. 2012 January; 22 (6):2512 - 2519
Preparation and in vitro evaluation of calcium-induced soy protein isolate nanoparticles and their formation mechanism study
Zhang, J., Liang, L., Tian, Z., Chen, L., Subirade, M.
Food Chem.. 2012 January; 133
Fractionation and characterization of antioxidant peptides derived from barley glutelin by enzymatic hydrolysis
Xia, Y., Bamdad, F., Chen, L.
Food Chem.. 2012 January; 134
Antioxidant capacities of fractionated barley hordein hydrolysates in relation to peptide compositional and conformational structures
Bamdad, F., Chen, L.
Mol. Nutr. Food Res.. 2012 January;
Zhao, J., Tian, Z., Chen, L.
Food Chem.. 2011 January; 128
Nano-encapsulations liberated from barley protein microparticles for oral delivery of bioactive compounds
Wang, R., Tian, Z., Chen, L.
Int. J. Pharm.. 2011 January; 406 (1-2):153-162
Elaboration and characterization of soy/zein protein microspheres for controlled nutraceutical delivery
Chen, L., Subirade, M.
Biomacromolecules,. 2009 January; 10 (12):3327–3334
Chen, L., Subirade M.
Biomaterials. 2008 January; 29
Chen, L., Remondetto G.E., Subirade M
Trends Food Sci. Technol.. 2006 January; 17
Chen, L., Subirade M
Biomaterials. 2006 January; 27
Chen, L., Subirade M.
Biomaterials. 2005 January; 26
Wu, H., Du, J., Chen, L., Du, Y.
Annals Rheumatic Dise.. 2004 January; 63
Synthesis and pH sensitivity of carboxymethyl chitosan based polyampholyte hydrogels for protein carrier matrices
Chen, L., Du, Y.
Biomaterials. 2004 January; 25