闫博文，博导，副研究员，江苏省333高层次人才，伟德bv国际体育至善青年学者，毕业于bevictor伟德官网，加拿大阿尔伯塔大学联合培养博士生。致力于冷冻调理食品基础理论和绿色加工技术研究。个人主持“十四五”国家重点研发计划子课题、国家自然科学基金面上项目、青年项目等国家省部级项目8项，企业横向项目12项；以第一作者/通讯作者在Carbohydrate Polymers、Annual Review of Food Science and Technology、Comprehensive Reviews in Food Science and Food Safety、Food Hydrocolloids、Food Chemistry等专业学术期刊发表论文47篇，其中SCI论文35篇；授权发明专利30余项，其中国际发明专利4项；相关成果曾获教育部技术发明一等奖，中国轻工业联合会科技进步一等奖、江苏省科学技术二等奖和中国食品工业协会科学技术二等奖；兼任中国化学会农业化学专业委员会青年委员，中国化工学会微波能化工应用专业委员会委员，江苏省冷链学会预制菜专委会委员，《食品研究与开发》编委会青年委员。
（更新日期：2025年04月）
1.“十四五”国家重点研发计划 子课题，多维物理场加工中传统面制品品质形成机制及其调控技术，2021YFD2100100，主持；
2.十四五”国家重点研发计划子课题，高粘度液态食品微波超高温瞬时杀菌技术研究，2022YFD2100402，主持；
3.国家自然科学基金面上项目，微波场下β-果糖苷酶的构效响应机制研究，32272472，主持；
4.国家自然科学基金青年项目，微波改善钙离子-低酰基结冷胶凝胶特性的机制研究，32001838，主持；
5.江苏省农业科技自主创新资金（二类），鱼糜制品微波绿色制造关键技术创新及装备开发，CX（21）2040，主持；
1.Bowen Yan, Tiantian Chen, Yuan Tao, Nana Zhang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan*. Conformation and hydration property of low-acetyl gellan gum under microwave irradiation: Experiments and molecular dynamics simulations[J]. Food Hydrocolloids, 2023, 145: 109140.
2.Bowen Yan, Xidong Jiao, Huaping Zhu, Qian Wang, Jianlian Huang, Jianxin Zhao, Hongwei Cao, Wenguo Zhou, Wenhai Zhang, Weijian Ye, Hao Zhang, Daming Fan*. Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism[J]. Food Hydrocolloids, 2020, 105: 105779.
3.Bowen Yan, Tiantian Chen, Yuan Tao, Nana Zhang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan*. Fabrication, Functional Properties,and Potential Applications of Mixed Gellan-Polysaccharide Systems: A Review[J]. Annual Review of Food Science and Technology, 2024, 15: 151-172.
4. Huayu Yang, Mengqi Sun, Bowen Yan*, Nana Zhang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan. Continuous flow microwave processing of liquid whole egg: Pasteurization and functional characteristics evaluation[J]. Innovative Food Science & Emerging Technologies, 2023, 90: 103495.
5. Tiantian Chen, Yejun Wu, Fei Liu, Nana Zhang, Bowen Yan*, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan. Unusual gelation behavior of low-acetyl gellan under microwave field: Changes in rheological and hydration properties[J]. Carbohydrate Polymers, 2022, 296: 119930.
6. Huan Ruan, Yejun Wu, Nana Zhang, Yuan Tao, Kai Wang, Bowen Yan*, Jianxin Zhao, Hao Zhang, Michael G Gänzle, Wei Chen, Daming Fan.Serratia marcescensCauses the Brown Discoloration of Frozen Steamed Stuffed Buns during Resteaming[J]. Journal of Agricultural and Food Chemistry. 2024, 72(9): 4991-5002.
7. Yejun Wu, Bowen Yan*, Yuan Tao, Nana Zhang, Yin Zhang, Hao Zhang, Wei Chen, Jianxin Zhao, Daming Fan. Dielectric and microwave-absorbing behavior of hydrated wheat starch-gluten systems in relation to water mobility[J]. Journal of Food Engineering, 2024, 360: 111724.
8. Xiaoyue Ying, Yuan Tao, Yuan Yuan, Dawei Ni, Wenli Zhang, Bowen Yan*, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan. Microwave irradiation benefits fructan degradation in sourdough steamed cake by tunning the β-fructosidase FosE-substrate interaction[J]. Food Chemistry, 2025, 480: 143960.
9.Bowen Yan, Zilong Zhao, Nana Zhang, Huan Ruan, Xiaofei Yu, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan*. 3D food printing curing technology based on gellan gum[J]. Journal of Food Engineering, 2022, 327: 111036.
10.Bowen Yan, Yuying Sun, Xiangwei Tang, Daming Fan*. Potential in microwave combined with hot air for home cooking[J]. Current Opinion in Food Science, 2024, 60: 101216.
1.教育部技术发明一等奖
2.中国轻工业联合会科技进步一等奖
3.江苏省科学技术二等奖
4.中国食品工业协会科学技术二等奖
5.金龙鱼青年教师奖
1.闫博文，范大明，吴晔君，连惠章，王凯，阮东娜，胡忠良，陈超，王博文，方思怡，张娜娜，赵建新，张灏，陈卫. Method for Reducing Fructan Content in Food Made of Flour andRice by Microwave Heating.美国. US.12,207,663 B2.
2.闫博文，范大明，陈恬恬，吴晔君，连惠章，郁晓军，王凯，赵建新，张灏，陈卫. 一种钙离子介导微波协同结冷胶的发糕品质改良方法. ZL113662130A.
3.闫博文,王博文,范大明,方思怡,张娜娜,陈韵洁,葛欣羽,姚鉴芯,马雯,郁晓军,连惠章,赵建新,张灏,陈卫.一种利用微波熟化降低米面食品中果聚糖含量的方法. ZL 202110263530.5.
4.闫博文,范大明,方思怡,田丰伟,马申嫣,赵建新,吴晔君,王博文,连惠章,郁晓军,张灏,陈卫.一种利用酸面团降低发酵米面食品中FODMAPs含量的方法及应用. ZL 2020103625433.
5.闫博文,范大明,杨化宇,连惠章,王凯,赵建新,吴晔君,李秀秀,张印,费锦标,周文果,庞珂,黄建联,张清苗,张灏,陈卫.一种适用于发酵米面食品的连续式微波加工设备.ZL 201822184645.1.
1.烘焙科学与工艺学
2.特殊食品
3.新产品开发
