杨严俊

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学　　位：

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研究中心：

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研究领域：

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联系电话：

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手　　机：
**

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Email：
yangyj@jiangnan.edu.cn

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通讯地址：
江南大学食品学院E409

个人简介 ?个人简介
　　杨严俊，江南大学食品学院教授、博士生导师，国家蛋品工程技术研究中心技术委员会委员。
?教育背景

　　高级访问****，食品科学，美国普度大学
博士后，食品科学，日本京都大学
博士，食品科学，江南大学
　　硕士，食品科学，江南大学
　　学士，应用化学，华东理工大学
?研究方向

　　功能性蛋白乳液体系研究及生物活性物质转运系统构建
活性蛋白/肽的生物制造及高效纯化技术研究
蛋品加工工程化技术研究及功能性禽蛋制品开发






科研项目 1. 国家自然科学基金面上项目：高强度脉冲电场作用下蛋白质分子的去折叠、复折叠与聚集行为及稳定方法
2. 国家自然科学基金面上项目重点项目：食品碳水化合物结构修饰与功能调控
3. 十二五国家科技支撑计划项目：功能甜味剂与油脂制备关键技术研究及产业化（2011BAD23B03）
4. 省产学研联合创新基金项目：高压脉冲电场连续杀菌设备的研制
5. 横向科研合作项目：秸杆爆破液酶法生产低聚木糖
6. 横向科研合作项目：牡蛎糖原、牡蛎肽和牡蛎调味料的研制
7. 横向科研合作项目：废蚕丝的利用：可溶性丝素蛋白和丝素肽的生产
8. 横向科研合作项目：南美白对虾调理食品研制





学术论文 ?代表性文章

　　
1. Xin Li, Junhua Li, Cuihua Chang, Chenying Wang, Mengqi Zhang, Yujie Su*, Yanjun Yang*. 2019. Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions. Food Hydrocolloids. 90: 118-125
2. Cuihua Chang, Thomas G. Meikle, Yujie Su, Xuting Wang, Chaitali Dekiwadia, Calum J, Drummond, Charlotte E. Conn*, Yanjun Yang*. 2019. Encapsulation in egg white protein nanoparticles protects anti-oxidant activity of curcumin. Food Chemistry. 280: 65-72
3. Yujie Su, Luping Gu, Zipei Zhang, Cuihua Chang, Junhua Li, David Julian McClements*, Yanjun Yang*. 2019. Encapsulation and release of egg white protein in alginate microgels: Impact of pH and thermal treatment. Food Research International. 120: 305-311
4. Chenying Wang, Junhua Li, Xin Li, Cuihua Chang, Mengqi Zhang, Luping Gu, Yujie Su*, Yanjun Yang*. 2019. Emulsifying properties of glycation or glycation-heat modified egg white protein. Food Research International. 119: 227-235
5. Mengqi Zhang, Junhua Li, Cuihua Chang, Chenying Wang, Xin Li, Yujie Su*, Yanjun Yang*. 2019. Effect of egg yolk on the textural, rheology and structural properties of egg gels. Journal of Food Engineering. 246: 1-9
6. Luping Gu, Che Pan, Yujie Su, Ruojie Zhang, Hang Xiao, David Julian McClements*, Yanjun Yang*. 2018. In Vitro Bioavailability, Cellular Antioxidant Activity, and Cytotoxicity of beta-Carotene-Loaded Emulsions Stabilized by Catechin-Egg White Protein Conjugates. Journal of Agricultural and Food Chemistry. 66: 1649-1657
7. Junhua Li, Yufan Zhang, Qiao Fan, Changhao Teng, Weiying Xie, Yue Shi, Yujie Su*, Yanjun Yang*. 2018. Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins. Food Chemistry. 250: 1-6
8. Yujie Su, Bixia Qiu, Cuihua Chang, Xin Li, Mengqi Zhang, Bei Zhou, Yanjun Yang*. 2018. Separation of bovine hemoglobin using novel magnetic molecular imprinted nanoparticles. RSC Advances. 8: 6192-6199
9. Junhua Li, Mengqi Zhang, Cuihua Chang, Luping Gu, Ning Peng, Yujie Su*, Yanjun Yang*. 2018. Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pH. Food Chemistry. 261: 36-41
10. Junhua Li, Chenying Wang, Mengqi Zhang, Yinghong Zhai, Bei Zhou, Yujie Su*, Yanjun Yang*. 2018. Effects of selected phosphate salts on gelling properties and water state of whole egg gel. Food Hydrocolloids. 77: 1-7;
11. Junhua Li, Xin Li, Chenying Wang, Mengqi Zhang, Yali Xu, Bei Zhou, Yujie Su*, Yanjun Yang*. 2018. Characteristics of gelling and water holding properties of hen egg white yolk gel with NaCl addition. Food Hydrocolloids. 77: 887-893
12. Junhua Li, Chenying Wang, Xin Li, Yujie Su, Yanjun Yang*, Xiaobing Yu*. 2018. Effects of pH and NaCl on the physicochemical and interfacial properties of egg white/yolk. Food Bioscience. 23: 115-120







获奖 奖励

1. 蛋黄免疫球蛋白，教育部科技进步二等奖，2003，排名第一
2. 功能性配料的研制与应用，中国食品工业协会二等奖，2003，排名第四
3. 第二届中国蛋品加工业“十大杰出人物”，2013








专利


承担教学


研究生培养

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