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中国蛋品加工业十大杰出青年，江西省青年科学家培养对象，南昌大学赣江青年学者。

xm
赵燕
xb
女
xueli
博士
leixing
硕导
xuekefangxiang
食品科学与工程
zc
副研究员
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yanjiufangxiang
蛋品科学与技术，食品蛋白质

gerenjingli
南昌大学食品学院副研究员，硕士生导师，中国蛋品加工业十大杰出青年，江西省青年科学家培养对象，南昌大学赣江青年学者。


jiangshoukecheng
食品添加剂，食品化学，食品安全学


xueshuchengjiu
主持国家自然科学基金4项，江西省杰出青年基金、江西省科技支撑计划项目及企业横向项目等10余项。以第一作者或通讯作者在国内外核心刊物发表学术论文60余篇，其中Journal of Agricultural and Food Chemistry，Food Hydrocolloids，Food Chemistry, Journal of Functional Foods等SCI期刊收录30余篇。授权国家发明专利5项。参编教材和科技图书共8部，获江西省自然科学奖和江西省教学成果奖各1项。



chengdanketi
1、基于多尺度蛋白质-脂质超分子组装体解构重组装的碱致蛋黄“溶胶-凝胶”转变机制\uff），国家自然科学基金，35万
2、基于美拉德反应的皮蛋蛋白色泽形成机理与定向调控研究\uff），国家自然科学基金，38万
3、重金属化合物在皮蛋凝固过程中的双重协同调控作用机理研究\uff），国家自然科学基金，52万
4、禽蛋碱加工过程中危害物赖丙氨酸的形成机理研究\uff），国家自然科学基金，22万
5、基于模拟酶切的卵转铁蛋白源性抗肠炎小肽的快速筛选及其作用机制与构效关系研究（2018ACB21031），江西省杰出青年基金项目，20万
6、无重金属皮蛋的加工关键技术研究\uff**BBF60022），江西省科技计划项目，15万
7、江西省青年科学家培养对象计划项目\uff**BCB23028），江西省科技计划项目，10万
8、胚胎蛋中抗菌肽的分离、纯化、结构鉴定及抗菌机理研究\uff**BAB214008），江西省自然科学基金资助项目，2万
9、可控酶修饰蜡质玉米淀粉制备限制糊精及其应用研究（GJJ11042），江西省教育\u**年度青年科学基金项目，1万
10、皮蛋加工过程中赖丙氨酸的形成规律与控制研究（SKLF-QN-201113），南昌大学食品科学与技术国家重点实验室青年骨干研究基金，2万


lunwenzhuanzhu
1、Hui Xue, Meng Xu, Mingfu Liao, Wenxiang Luo, Guowen Zhang, Yonggang Tu*, Yan Zhao*, Effects of tea and illicium verum braise on physicochemical characteristics, microstructure, and molecular structure of heat-induced egg white protein gel [J]. Food Hydrocolloids, 2021, 110: 106181.
2、Hui Xue, Yonggang Tu, Meng Xu, Mingfu Liao, Wenxiang Luo, Weibo Guo, Guowen Zhang*, Yan Zhao*, Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising [J]. Food Chemistry, 2020,330: 127321.
3、Yan Zhao, Danhui Cao, Yaoyao Shao, Chunhong Xiong, Jianke Li, Yonggang Tu*. Changes in physico-chemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds. Food Hydrocolloids, 2020, 98:105281.
4、Lin Yu, Chunhong Xiong, Jianke Li, Wenxiang Luo, Hui Xue, Rui Li, Yonggang Tu*, Yan Zhao*. Ethanol induced the gelation behavior of duck egg whites. Food Hydrocolloids, 2020, 105:105765.
5、Wenxiang Luo, Hui Xue, Chunhong Xiong, Jianke Li, Yonggang Tu*, Yan Zhao*. Effects of temperature on quality of preserved eggs during storage. Poultry Science, 2020, 99:3144-3157.
6、Nanhai Xiao, Yan Zhao*, Yao Yao, Na Wu, Mingsheng Xu, Huaying Du, Yonggang Tu*. Biological activities of egg yolk lipids: A review. Journal of Agricultural and Food Chemistry, 2020, 68(7): 1948-1957.
7、Chunyang Deng, Yaoyao Shao, Mingsheng Xu, Yao Yao, Na Wu, Huili Hu, Yan Zhao*, Yonggang Tu*. Effects of metal ions on the physico-chemical, microstructural and digestion characteristics of alkali-induced egg white gel. Food Hydrocolloids, 2020, 107:105956.
8、Xuejing Gao, Yao Yao, Na Wu, Mingsheng Xu, Yan Zhao*, Yonggang Tu*. The sol-gel-sol transformation behavior of egg white proteins induced by alkali. International Journal of Biological Macromolecules, 2020,155: 588-597.
9、Yuan Yang, Yan Zhao*, Mingsheng Xu, Yao Yao, Na Wu, Huaying Du, Yonggang Tu*. Effects of strong alkali treatment on the physicochemical properties, microstructure, protein structures, and intermolecular forces in egg yolks, plasma, and granules. Food Chemistry, 2020, 311:125998.

10、Yuan Yang, Yan Zhao*, Mingsheng Xu, Yao Yao, Na Wu, Huaying Du, Yonggang Tu*. Alkali induced gelation behavior of low-density lipoprotein and high-density lipoprotein isolated from duck eggs. Food Chemistry, 2020, 311:125952.
11、Hui Xue, Junjie Wang, Jiayan Xie, Chunhong Xiong, Jianke Li, Yonggang Tu*, Yan Zhao*, Isolation, purification, and structure identification of antioxidant peptides from embryonated eggs[J]. Poultry Science, 2019,98(6): 2360-2370.
12、Yuan Yang#, Yan Zhao#, Mingsheng Xu, Na Wu, Yao Yao, Huaying Du, Haiyan Liu, Yonggang Tu*. Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling. Food Hydrocolloids, 2019,89:131-142.
13、Mengya Zhang#, Yan Zhao#, Yao Yao, Mingsheng Xu, Huaying Du, Na Wu, Yonggang Tu*. Isolation and identification of peptides from simulated gastrointestinal digestion of preserved egg white and their anti-inflammatory activity in TNF-α-induced Caco-2 cells[J]. Journal of Nutritional Biochemistry, 2019, 63:44-53.
14、Lilan Xu#, Yan Zhao#, Mingsheng Xu, Yao Yao, NA Wu, Huaying Du, Yonggang Tu*. Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting[J]. Food Chemistry, 2019, 275:600-609.
15、Weibo Guo#, Yan Zhao#, Yao Yao, Na Wu, Mingsheng Xu, Huaying Du, Yonggang Tu*. Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling[J]. International Journal of Biological Macromolecules, 2019, 138: 116-124.
16、Lilan Xu#, Yan Zhao#, Mingsheng Xu, Xuliang Nie, NA Wu, Yonggang Tu*. Formation mechanism of low-density lipoprotein gel induced by NaCl[J]. Poultry Science, 2019,98(10): 5166-5176.
17、Mengya Zhang#, Yan Zhao#, Na Wu, Yao Yao, Mingsheng Xu, Huaying Du, Yonggang Tu*. The anti-inflammatory activity of peptides from simulated gastrointestinal digestion of preserved egg white in DSS-induced mouse colitis[J]. Food & Function, 2018, 9, 6445-6455.
18、Lilan Xu#, Yan Zhao#, Mingsheng Xu, Yao Yao, Xuliang Nie, Huaying Du, Yonggang Tu*. Changes in aggregation behavior of raw and cooked salted egg yolks during pickling, Food Hydrocolloids, 2018, 80: 68-77.
19、Lilan Xu#, Yan Zhao#, Mingsheng Xu, Yao Yao, Xuliang Nie, Huaying Du, Yonggang Tu*. Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs[J]. PLOS One, 2017, 12(8):e**.
20、Xiong Wang#, Yan Zhao#, Yao Yao, Mingsheng Xu, Huaying Du, Mengya Zhang, Yonggang Tu*. Anti-inflammatory activity of di-peptides derived from ovotransferrin by simulated peptide-cut in TNF-a-induced Caco-2 cells[J]. Journal of Functional Foods, 2017, 37: 424-432.
21、Yaoyao Shao, Yan Zhao*, Mingsheng Xu, Zhangyi Chen, Shuzhen Wang, Yonggang Tu*. Effects of copper ions on the characteristics of egg white gel induced by strong alkali[J]. Poultry Science, 2017, 96(11): 4116-4123.
22、Yan Zhao, Yao Yao, Mingsheng Xu, Shuzheng Wang, Xiong Wang, Yonggang Tu*. Simulated gastrointestinal digest from preserved egg white exerts anti-inflammatory effects on Caco-2 cells and a mouse model of DSS-induced colitis[J]. Journal of Functional Foods, 2017, 35:655-665.
23、Yan Zhao, Zhangyi Chen, Jianke Li, Mingsheng Xu, Yaoyao Shao, Yonggang Tu*. Formation mechanism of ovalbumin gel induced by alkali[J]. Food Hydrocolloids, 2016,61:390-398.
24、Yan Zhao, Zhangyi Chen, Jianke Li, Mingsheng Xu, Yaoyao Shao, Yonggang Tu*. Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling [J]. Food Chemistry, 2016, 203:323-330.
25、Yan Zhao, Xuying Luo, Jianke Li, Mingsheng Xu, Yonggang Tu*. Formation of lysinoalanine in egg white under alkali treatment[J]. Poultry Science, 2016,95(3):660-667.
26、Yan Zhao, Xuying Luo, Jianke Li, Mingsheng Xu, Yonggang Tu*. Effect of basic alkali-pickling conditions on the production of lysinoalanine in preserved eggs[J]. Poultry Science, 2015, 94(9): 2272-2279.
27、Zhangyi Chen, Jianke Li, Yonggang Tu*, Yan Zhao*, Xuying Luo, Junjie Wang, Menglin Wang. Changes in gel characteristics of egg white under strong alkali treatment[J]. Food Hydrocolloids, 2015, 45: 1-8.
28、Yan Zhao, Yonggang Tu*, Mingsheng Xu, Jianke Li, Huaying Du. Physicochemical and nutritional characteristics of preserved duck egg white[J]. Poultry Science, 2014, 93(12): 3130-3137.
29、Yan Zhao, Yonggang Tu*, Jianke Li, Mingsheng Xu, Youxian Yang, Xuliang Nie, Yao Yao, Huaying Du. Effects of alkaline concentration, temperature, and additives on the strength of alkaline-induced egg white gel[J]. Poultry Science, 2014, 93(10): 2628-2635.
30、Xuying Luo, Yonggang Tu*, Yan Zhao*, Jianke Li, Junjie Wang. Effects of sulfhydryl compounds, carbohydrates, organic acids, and sodium sulfite on the formation of lysinoalanine in preserved egg[J]. Journal of Food Science, 2014, 79(8): T1621-T1628.

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食品学院"