易江 职称：副教授
办公电话：**
EMAIL：jiangyi@szu.edu.cn; yijiangjnu@gmail.com


基本信息
研究方向
代表论著
科研项目
荣誉获奖

工作及教育经历：
2009.09-2015.06 年，江南大学食品学院，食品科学博士学位；
2012.10-2014.10年，美国农业部西部地区研究中心，国家公派访问****两年。
2015.09-2016.12，讲师，深圳大学化学与环境工程学院；
2017.01-至今，副教授，深圳大学化学与环境工程学院。
学术兼职：
美国化学协会（ACS）会员《Trend in Food Science & Technology》《Journal of Agricultural and Food Chemistry》《Food Hydrocolloids》《Food Chemistry》《Food Research International》《Journal of Functional Foods》《Journal of Food Science and Technology》《Process Biochemistry》《Journal of Food Processing and Preservation》等top核心食品类SCI杂志邀约审稿人
对学生基本要求：
对科研有浓厚兴趣、工作勤奋高效、有团队合作精神

生物大分子结构与功能特性分析及大分子改性
新型食品胶体的形成机制
功能性食品营养素的稳态化和缓控释技术

发表论文：
（截止2017年1月，共发表SCI论文18篇，累积发表SCI论文影响因子合计接近60，其中第一作者或责任作者身份发表SCI论文12篇，中科院JCR一区文章11篇，其中2篇文章入选ESI高被引论文（Web of Science）（top1%）（截止2017年1月））
1.Jiang Yi(#), Tina I. Lam, Wallace Yokoyama, Luisa W. Cheng, Fang Zhong(*), Cellular Uptake of β-Carotene from Protein Stabilized Solid Lipid Nanoparticles Prepared by Homogenization–Evaporation Method, Journal of Agricultural and Food Chemistry, 62, 1096-1104 (2014).(JCR一区, IF:2.912)
2.Jiang Yi(#), Tina I. Lam, Wallace Yokoyama, Luisa W. Cheng, and Fang Zhong(*), Controlled Release of β-Carotene in β-Lactoglobulin–Dextran-Conjugated Nanoparticles’ in Vitro Digestion and Transport with Caco-2 Monolayers, Journal of Agricultural and Food Chemistry, 62 (35), 8900–8907(2014).(JCR一区, IF:2.912)
3.Jiang Yi(#), Yuzhu Zhang, Rong Liang, Fang Zhong(*), Jianguo Ma, Beta-carotene chemical stability in nanoemulsions was improved by stabilized with beta-lactoglobulin-catechin conjugates through free radical method, Journal of Agricultural and Food Chemistry, 63 (1), 297–303 (2015). (JCR一区, IF:2.857)
4. Jiang Yi(#), Yue Li, Fang Zhong(*), Wallace Yokoyama(*), The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions, Food Hydrocolloids. 35, 19-27(2014). (JCR一区, IF: 4.090)
5.Jiang Yi(#), Tina I. Lam, Wallace Yokoyama, Luisa W. Cheng, Fang Zhong(*), Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2 cells, Food Hydrocolloids 43, 31-40(2015).(JCR一区, IF:3.858)
6.Jiang Yi(#), Yuzhu Zhang, Rong Liang, Wallace Yokoyama, Fang Zhong(*), Glycation inhibit trichloroacetic acid (TCA)-induced whey protein precipitation. European Food Research and Technology, 240 (4), 847-852 (2015). (JCR三区, IF: 1.433)
7. Jiang Yi(#)(*),Fang Zhong, Yuzhu Zhang, Wallace Yokoyama, and Liqing Zhao(*), Effects of lipids on in vitro release and cellular uptake of β-carotene in nanoemulsion-based delivery system, Journal of Agricultural and Food Chemistry, 63 (50), 10831–10837 (2015).(JCR一区, Top期刊, IF:2.857)
8.Jiang Yi(#), Yuting Fan, Wallace Yokoyama, Yuzhu Zhang, and Liqing Zhao(*), Characterization of milk proteins–lutein complexes and the impact on lutein chemical stability. Food Chemistry, 200, 91-97 (2016). (JCR一区, Top期刊, IF:4.052)
9. Jiang Yi(#)(*), Yuting Fan, Wallace Yokoyama, Yuzhu Zhang, and Liqing Zhao(*), Thermal Degradation and Isomerization of β-Carotene in Oil-in-Water Nanoemulsions Supplemented with Natural Antioxidants. Journal of Agricultural and Food Chemistry, 64(9), 1970-1976 (2016). (JCR一区, Top期刊, IF:2.857)
10.Jiang Yi(#)(*), Yuting Fan, Yuzhu Zhang, and Liqing Zhao(*), Characterization of catechin-α-lactalbumin conjugates and the improvement in β-carotene retention in an oil-in-water nanoemulsion. Food Chemistry, 205, 73-80 (2016). (JCR一区, Top期刊, IF:4.052)
11.Jiang Yi(#), Yuting Fan, Yuzhu Zhang, Zhen Wen, Liqing Zhao, Yujuan Lu(*), Glycosylated α-lactalbumin-based nanocomplex for curcumin: physicochemical stability and DPPH-scavenging activity, Food Hydrocolloids. 61, 369-377 (2016). (JCR一区, IF: 3.858)
12.Yuting Fan(#),Jiang Yi(*), Yuzhu Zhang, Zhen Wen, Liqing Zhao, Physicochemical stability and in vitro bioaccessibility of β-carotene nanoemulsions stabilized with whey protein-dextran conjugates. Food Hydrocolloids. 63, 256-264 (2017). (JCR一区, IF: 3.858)
13.Fei Liu(#), John Antoniou, Yue Li,Jiang Yi, Wallace Yokoyama, Jianguo Ma, and Fang Zhong(*), Preparation of Gelatin Films Incorporated with Tea Polyphenol Nanoparticles for Enhancing Controlled-Release Antioxidant Properties, Journal of Agricultural and Food Chemistry, 63 (15), 3987-3995 (2015). (JCR一区, Top期刊, IF:2.857)
14.Yuting Fan(#),Jiang Yi, Xiao Hua, Yinghui Feng, Ruijin Yang(*), Yuzhu Zhang(*), Structure analysis of a glycosides hydrolase family 42 cold-adapted [small beta]-galactosidase from Rahnella sp. R3. RSC Advances. 6, 37362-37369 (2016). (JCR二区, IF:3.289)
15.Yuzhu Zhang(#)(*), Boram Lee, Wen-Xian Du, Shu-Chen Lyu, Kari C. Nadeau, Larry J. Grauke, Yan Zhang, Shuo Wang, Yuting Fan,Jiang Yi, and Tara H. McHugh, Identification and characterization of a new pecan [Carya illinoinensis (Wangenh.) K. Koch] allergen, Journal of Agricultural and Food Chemistry 64 (20), 4146-4151 (2016). (JCR一区, Top期刊, IF:2.857)
16.Yuzhu Zhang(#)(*), Wen-Xian Du, Yuting Fan,Jiang Yi,Shu-Chen Lyu, Kari C. Nadeau, Tara H. McHugh, Identification, characterization, and initial epitope mapping of pine nut allergen Pin k 2. Food Research International, 90, 268-274 (2016). (JCR二区, IF: 3.182)
17.Yuzhu Zhang(#)(*), Wen-Xian Du, Yuting Fan,Jiang Yi,Shu-Chen Lyu, Kari C. Nadeau, Tara H. McHugh, Purification and characterization of a black walnut (Juglans nigra) allergen, Jug n 4, Journal of Agricultural and Food Chemistry, 65 (2), 454–462 (2017). (JCR一区, Top期刊, IF:2.857)
18.Yuting Fan(#),Jiang Yi, Xiao Hua, Yuzhu Zhang, Ruijin Yang(*), Preparation and characterization of gellan gum microspheres containing a cold-adapted β-galactosidase from Rahnella sp. R3. Carbohydrate Polymers, 162, 10–15 (2017). (JCR一区，Top期刊, IF: 4.219)
发明专利 ：
钟芳，李玥，麻建国，易江. 2013.08.21.一种无需高压均质的可食性纳米级β-胡萝卜素乳状液及其制备方法，专利号：ZL3.4
会议演讲：
Jiang Yi, W. Yokoyama, F. Zhong. The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in- water sodium caseinate emulsions.（第44届美国化学协会西部地区会议）

1、国家自然科学基金项目《蛋白质纳米载体促进难溶性营养素的肠道吸收及其调控机制研究》**-24万，（主持）
2、深圳市高层次人才“孔雀计划”科研启动经费项目《高载量营养素纳米粒的研究开发》-300万元 ，（主持）
3、深圳大学青年教师科研启动经费项目《以多糖为载体茶多酚纳米粒的制备、表征及其应用研究》-6万 ，（主持）
4、国家自然科学基金项目《壁材物理化学特性与微胶囊包埋品质相关性模型的建立及相关机理研究》（**） ，（参与）
5、国家高技术研究发展计划（863计划）绿色食品添加剂专题《天然色素稳态化及水相分散技术》（2011BAD23B02），（参与）



2012-2014年国家留学基金委奖学金

江南大学2014年度博士研究生国家奖学金获得者

2015-2016年度深圳大学高水平论文奖