[1]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，主持；

[2]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，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，主持；

[4]国家自然科学基金面上项目，微波处理对蓝莓贮藏期间花青素代谢影响的分子机制，主持；

[5]江苏省优秀青年基金项目，微波场下食品组分结构响应行为与能场耦合机制研究，主持；

[6]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，主持；

[7]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，主持；

代表性论文

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. 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.

5. 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.

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 marcescens Causes the Brown Discoloration of Frozen Steamed Stuffed Buns during Resteaming[J]. Journal of Agricultural and Food Chemistry. 2024, 72(9): 4991-5002.

7. 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.

8.Wenjin Gong, Xingwei Li,Jian Hu, Wulian Hu, Nana Zhang, Xing Chen, Bowen Yan*, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan. Insight into the impact of pre-cooking and freezing on the colour stability of pakchoi during thermal processing: A study on chlorophyll and organic acid changes. Food Chemistry, 2025, 481, 144065.

9. 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.

10.Jian Hu, Yuan Tao, Xidong Jiao, Xing Chen, Nana Zhang, Bowen Yan*, Xiangwei Tang, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan. Advances in Novel Physical Processing Technologies for Salt Reduction in Prepared Dishes: Challenges, Mechanisms, Applications, and Future Directions[J]. Food Research International, 2025,(24): 116653.

[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

代表性专利

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 and Rice 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]本科教学：烘焙科学与工艺学、特殊食品

[2]研究生教学：新产品开发