陈文静，女，博士，讲师。2025年12月于华中农业大学食品科学技术学院获得工学博士学位。2026年1月至今，在黄冈师范学院生物与农业资源学院任教，承担《食品分析实验》等课程的教学任务。研究方向为食品胶体营养学，主要围绕“混合多糖体系的物性调控及胃排空特性、魔芋葡甘聚糖-黄原胶复合物的胃内机械性饱腹感及脂解调控作用、魔芋葡甘聚糖-黄原胶协同增效及其与胃微环境的相互作用、魔芋葡甘聚糖非均相湿热降解及其对消化酶酶动力学的影响”等方面开展了系列研究。
联系方式：wjccchen@163.com
1. Chen Wenjing, Wang Xuyue, Liang Hongshan, Li Jing*, Li Bin*. Xanthan gum alters the mucosal adhesion performance of konjac glucomannan through an entropy loss-type network entrapment mechanism. Food Chemistry, 2026, 510:148660
2. Chen Wenjing, An Ding, Ye Shuxin, Chen Wenxin, Li Bin, Li Jing, Zhou Bin, Liang Hongshan*. Interaction mechanism, fabrication strategies, and advanced applications of konjac glucomannan-based mixed polysaccharide systems. Food Chemistry, 2025, 468:142426
3. Chen Wenjing, An Ding, Ye Shuxin, Li Sha, Li Jing, Li Bin*. Fenugreek gum improves the rheological properties of konjac glucomannan in dynamic simulated digestion system and delays its gastric emptying. International Journal of Biological Macromolecules, 2025, 288:138713
4. Chen Wenjing, An Ding, Youssef Mahmoud, Qin Jiabin, Liang Hongshan, Li Jing*, Li Bin*. Comparative study of the rheology and texture of konjac glucomannan-xnthan gum complexes in water and simulated gastric fluid and their effect on gastric emptying. Food Hydrocolloids, 2024, 157:110466
5. Chen Wenjing, Li Sha, Albahi Amgad, Ye Shuxin, Li Jing*, Li Bin*. The effect of konjac glucomannan on enzyme kinetics and fluorescence spectrometry of digestive enzymes: An in vitro research from the perspective of macromolecule crowding. Food Research International, 2024, 184:114247
6. Chen Wenjing, Hou Yinchen, Liao Aimei, Huang Jihong*, Zhao Penghui. Chitosan improves storage stability of wheat-embryo globulin. International Journal of Biological Macromolecules, 2022, 199, 287-297
7. Chen Wenjing, Liao Aimei, Hou Yinchen, Pan Long, Yu Guanghai, Du Jun, Yang Canrui, Li Xiaoxiao, Huang Jihong*. Digestive characteristics and peptide release from wheat embryo proteins in vitro. Food & Function, 2021, 12, 2257-2269