單位/職稱：上海交通大學/副教授
研究領域/擅長方向：1. 食品風味與感知科學2. 健康食品與多維組學
陳艷萍，上海交通大學副教授，博士生導師，上海市農委“春蕾項目”培育人才。江南大學食品學院學士（2010）與碩士學位（2013）、香港中文大學食品營養科學系博士學位（2016）。2022年提名上海交通大學凱源十佳教師，2023年被世界上最大的食品公司雀巢（NESTLé）頒發卓越風味研究金獎（Nestle Award for Excellence in Flavor Research），是亞太區首次金獎獲得者。現擔任國家自然科學基金委同行評審專家、上海市食品學會青年委員會委員等。長期從事食品多維組學、健康功能因子挖掘、食品風味與感官科學的研究工作，主持/參與科研項目30余項，發表學術論文40余篇；參編第二批農業農村部十三五”規劃教材《食品感官評定》。
1.Xiaojun Wang, Biyan Cui, Huiqi Lin, Rongzeng Pan, Jia Zeng, Xiaolei Fang, Yuan Liu, Zhen-Yu Chen, Yanping Chen*, and Hanyue Zhu*. Research Progress in Saltiness Perception and Salty Substitutes. Journal of Agricultural and Food Chemistry, 2025, 73, 5, 2745-2759.
2.Chen, Yan Ping*; Wang, Mengni; Fang, Xiaolei; A, Liya; Zhang, Haihua ; Blank, Imre; Zhu, Hanyue; Liu, Yuan*. Odorants identified in Chinese dry-cured ham contribute to salty taste enhancement. Journal of Agricultural and Food Chemistry, 2024, 72, 1, 613-624.
3.Yan Ping Chen, Xi Feng, Imre Blank, Yuan Liu*. Strategies to improve meat-like properties of meat analogs meeting consumers’ expectations. Biomaterials, 2022, 287, 121648.
4.Yan Ping Chen, Wenqian Li, Yashu Yu, Mengni Wang, Imre Blank, Yin Zhang, Yuan Liu*. Elucidation of the Impact of steaming on the Key Odorants of Jinhua Dry-Cured Ham using the Sensomics Approach. Journal of Agricultural and Food Chemistry, 2023, 71, 12, 4932-4942.
5.Yan Ping Chen, Ziyu Ding, Yashu Yu, Penglin He, Ya Zhou, Yuan Liu*, Xi Feng*. Recent advances in investigating odor-taste interactions: Psychophysics, neuroscience, and microfluidic techniques. Trends in Food Science & Technology, 2023, 138, 500-510.
6.Yan Ping Chen*, Mengni Wang, Imre Blank, Jiaojiao Xu, Hau Yin Chung*. Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction. Journal of Agricultural and Food Chemistry, 2021, 69, 35, 10272-10280
7.Nestle Award for Excellence in Flavor Research (Gold prize) 雀巢卓越風味研究金獎
8.上海市農委“春蕾”科技培育人才（2023年）
9.第12屆上海交通大學“凱源十佳教師提名獎”（2022年）
