于 航（校聘）

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学　　位：
博士

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研究中心：
食品安全与质量控制

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研究领域：
食品加工中有毒有害物质生成机理及其消除机制；快速检测方法开发

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联系电话：

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手　　机：
**

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Email：
hangyu@jiangnan.edu.cn

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通讯地址：
江南大学协同创新大楼B127室

个人简介 教育经历 / Education background
2009.09-2013.07, 江南大学食品学院食品质量与安全专业, 理学学士 / B. Eng., Food safety and quality control, School of Food Science and Technology, Jiangnan University, P.R. China.
2013.08-2017.12, 新加坡国立大学化学院食品科学与工程系，哲学博士 / Dr., Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore.


工作经历 / Employment
2018.01-至今 (Present), 江南大学助理研究员（校聘副研究员）/ Assistant Prof. (by research), Jiangnan University.


主要研究领域 / Research interests
1.食品安全与质量控制 / Food safety and quality control
2.食品非热加工技术（新型食品加工技术）/ Non-thermal processing and emerging technologies
具体研究内容包括：食品热加工过程中美拉德反应控制；晚起糖化终末产物生成机理及其调控机制；针对食品加工过程中有害物质的化学抑制剂开发；非热加工（新型食品加工技术）的开发与应用；食品中有毒有害物质快速检测方法的开发与应用。
My research interests include: control of Maillard reaction in thermal processing of foods; kinetic study on the generation of advanced glycation end-products (AGEs); chemical inhibitors against AGEs; applying non-thermal processing (emerging technologies) to inhibit the generation of AGEs; rapid detection methods







科研项目


学术论文 学术论文：

1. Yu, H., Seow, Y.-X., Ong, P. K. C., & Zhou, W. (2018). Effects of high-intensity ultrasound on the Maillard reaction of d-glucose and l-glycine in oil-in-water emulsion systems. npj Science of Food, 2(1), 2.
2. Yu, H., Seow, Y.-X., Ong, P. K. C., & Zhou, W. (2017). Effects of high-intensity ultrasound on Maillard reaction in a model system of d-xylose and l-lysine. Ultrasonics Sonochemistry, 34, 154-163.
3. Yu, H., Seow, Keh, M.Z.M., Y.-X., Ong, P. K. C., & Zhou, W. (2017). Kinetic study of high-intensity ultrasound-assisted Maillard reaction in a model system of d-glucose and l-methionine. Food and Bioprocess Technology, 10(11), 1984-1996.
4. Yu, H., Seow, Y.-X., Ong, P. K. C., & Zhou, W. (2016). Generating Maillard reaction products in a model system of d-glucose and l-serine by continuous high-intensity ultrasonic processing. Innovative Food Science & Emerging Technologies, 36, 260-268.









获奖


专利


承担教学


研究生培养

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