Areas of Focus
- Food Flavor Chemistry
- Sensory Analysis Science
- Flavor Perception Mechanisms
Work Experience
- 2024.01-Present: Tenured Associate Professor, Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University
- 2018.12-2024.01: Assistant Professor, Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University
- 2016.10-2018.12: Assistant Research Fellow, School of Life Sciences, Chinese University of Hong Kong
Academic Background & Achievements
- 2013-2016 PhD in Food Nutrition Science, Chinese University of Hong Kong
- 2010-2013 Master in Food Science, Jiangnan University
- 2006-2010 Bachelor in Food Science, Jiangnan University
- Published 38 academic papers, including 3 highly cited ESI papers and 2 with IF>10
Publications
- Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction, Yan Ping Chen, Mengni Wang, Imre Blank, Jiaojiao Xu, Hau Yin Chung, 2021
- Elucidation of the Impact of steaming on the Key Odorants of Jinhua Dry-Cured Ham using the Sensomics Approach, Yan Ping Chen, Wenqian Li, Yashu Yu, Mengni Wang, Imre Blank, Yin Zhang, Yuan Liu, 2023
- Odorants Identified in Chinese Dry-cured Ham Contribute to Salty Taste Enhancement, Yan Ping Chen, Mengni Wang, Xiaolei Fang, A Liya, Haihua Zhang, Imre Blank, Hanyue Zhu, Yuan Liu, 2024
- GC×GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions, Wenqian Li, Yan Ping Chen, Imre Blank, Fuyang Li, Chunbao Li, Yuan Liu, 2021
- The development of a lexicon for Jinhua dry-cured ham and its application to discriminate samples using descriptive analysis and check-all-that-apply, Mengni Wang, Ruijun Di, Yashu Yu, Imre Blank, Yin Zhang, Yan Ping Chen, Yuan Liu, 2023
- Antioxidant activities of ginger extract and its constituents toward lipids, Wenhui Si, Yan Ping Chen, Jianhao Zhang, Zhen-Yu Chen, Hau Yin Chung, 2018
- Strategies to improve meat-like properties of meat analogs meeting consumers’ expectations, Yan Ping Chen, Xi Feng, Imre Blank, Yuan Liu, 2022
- Recent advances in investigating odor-taste interactions: Psychophysics, neuroscience, and microfluidic techniques, Yan Ping Chen, Ziyu Ding, Yashu Yu, Penglin He, Ya Zhou, Yuan Liu, Xi Feng, 2023
- Consumer sensory evaluation for yogurt quality improvement, Gao Jie, Runzi Mu, Ma Rui, Liu Yuan, Yan Ping Chen, 2022
Awards
- 2023: Nestle Excellence in Flavor Research Gold Award (sole recipient)
- 2022: Nominated for 'Top Ten Teachers at Shanghai Jiao Tong University'
