陈瑾，女，中共党员，工学博士，毕业于南京农业大学食品科学与工程专业。研究方向为湿态即食食品加工与保鲜技术、速冻米面制品贮藏及深加工、营养健康谷物加工与高值化利用、果蔬等农副产品精深加工等。

　　代表性文章：

　　[1] Chen, J., X. Zhao, S. Li and Z. Chen (2024). Ordered structural changes of retrograded instant rice noodles during the long-term storage. Food Research International, 175: 113727. DOI: https://doi.org/10.1016/j.fbio.2023.102851.

　　[2] Chen, J., H. Cai, S. Yang, M. Zhang, J. Wang and Z. Chen (2022). The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage. Food Research International, 162: 111933. DOI: https://doi.org/10.1016/j.foodres.2022.111933.

　　[3] Chen, J., Zhigang Chen (2024). Dissimilarity in shelf life and spoilage bacterial and fungal microbiota of instant rice noodles induced by different preservatives and temperature. Food Control, 110533. DOI: https://doi.org/10.1016/j.foodcont.2024.110533.

　　[4] Chen, J., Cai, H., Zhang, M., & Chen, Z. (2023). Effects of rice protein on the formation and structural properties of starch-lipid complexes in instant rice noodles incorporated with different fatty acids. Food Bioscience, 54, 102851. DOI: https://doi.org/10.1016/j.fbio.2023.102851.

　　[5] Chen, J., Yang, S., Zhang, M., Shan, C., & Chen, Z. (2022). Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles. International Journal of Food Science and Technology, 57(4), 2285–2297. DOI: https://doi.org/10.1111/ijfs.15580.

　　[6] Chen, J., Zhigang Chen (2023). New insights into how starch structure synergistically affects the starch digestibility, texture, and cooking properties of instant rice noodles supplemented with lauric acid. Foods. Accepted.

　　[7] 黄忠民, 陈瑾, 宋会玲, 黄婉婧, 杨起恒, 潘治利, 李真, 艾志录. 糯米粉特性与速冻汤圆品质相关性分析[J]. 食品工业科技, 2019, 40(04): 93-99. DOI: 10.13386/j.issn1002-0306.2019.04.015.