Bingcan Chen
Principal Investigator
Phone:
Email:
Address:
Peltier 3108C, NDSU
Fargo, ND 58102
Associations:
IFT
AOCS
MNIFT
Dr. Bingcan Chen is an Associate Professor of Cereal and Food Chemistry at North Dakota State University (NDSU). He received his Ph.D. in 2012 from the University of Massachusetts Amherst. His research mainly focuses on understanding the structure-function relationships of plant-based ingredients, particularly proteins, lipids, and dietary fiber, in relation to quality, flavor, and human health. Dr. Chen has secured more than $3.5 million in grant funding from the USDA and commodity groups to support his research. He has published over 200 peer-reviewed articles and book chapters. His work has been cited more than 11,000 times with an h-index of 60+ (Google Scholar), and he has been recognized among the world’s top 2% most-cited scientists since 2021. He has received several prestigious awards in recognition of his outstanding research such as NDSU Waldron Excellence in Research Award (2023), IFT Outstanding Young Scientist Award in Honor of Samuel Cate Prescott (2022), AOCS Young Scientist Research Award (2020), etc. Currently, he serves as Associate Editors of Critical Reviews in Food Science and Nutrition and Brazilian Journal of Pharmaceutical Sciences.
Work Experience
July 2022 - present
July 2015 - June 2022
January 2015 - July 2015
June 2014 - December 2014
September 2012 - June 2014
Associate Professor, Department of Plant Sciences, North Dakota State University Fargo, ND.
Assistant Professor, Department of Plant Sciences, North Dakota State University Fargo, ND.
Postdoctoral Research Associate, Department of Food Science, University of Massachusetts Amherst, MA.
Professor (Early Promotion), College of Food Science, Southwest University, China.
Associate Professor, College of Food Science, Southwest University, China.
Highlights
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Highly Cited Scholar
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Well Recognized Food Scientist
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Extensive expertise in Cereal and Food Chemistry, Protein Function, Lipid Chemistry, Flavor Chemistry, and Food Analysis
Funding
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Increasing Pulse-Based Fiber Utilization in Foods by Understanding Its Functional Properties.
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Improving Extraction Yield, Purity, and Functionality of Proteins from Pulse Grains using Enzyme-Assisted Green Extraction.
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Spatial Localization and Positional Assembly of Enzyme on Metal–Phenolic Framework Enabling One-Step Digestion for Dietary Fiber Analysis.
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Pulse Grain Bioprocessing for Enhanced Nutritional Profiles and Functional Properties.
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Bioconjugation of Phenolic Compounds to Food Biopolymers for the Enhanced Antioxidative Activity in Food Systems.
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Development of Meat Analogues with Germinated Pulse Protein Extracts.
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Optimizing Production of Pulse Sprouts with Increased Nutritional Quality.
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A Systems Approach Combining Metabolomics and Genetics to Elucidate the Formation of Beany Aroma in Pulse and Dry beans.
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Impact of Germination on Aromatic Compounds and Beany Flavor of Yellow Pea Protein.
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Development of Soybean Oil Oleogels for Edible Applications.
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Fabrication and Utilization of Soybean Oleogel as Shortening Replacer in Cookies. ND Soybean Council.
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Development of Expeller-pressed Regular and High Oleic Soybean Oil Oleogels for Edible Applications. (In cooperation with the State Board of Agricultural Research and Education)
State Board of Agricultural Research and Education (SBARE)
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Characteristics and Functionality of Protein in Industrial Hemp Seed Produced in North Dakota
SBARE in cooperation with the North Dakota Corn Council​
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Formation of Non-Aqueous Air-in-Corn Oil Foam as Functional Bakery Ingredients
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Strategies to Increase the Physical Stability of Corn Oil Oleogel and the Oxidative Stability of Cookies
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Designing and Formulating Crude Corn Germ Oil Based Shortenings for Baked Products
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Structuring of Corn Oil Using Monoglycerides and Phytosterols to Replace PHOs and Saturated Fats in Baked Products. ND Corn Council/State Board of Agricultural Research and Education