邓云
职称：研究员
所属学科：食品科学与工程系
研究方向：(1)食品贮藏加工与活性包装
(2)农产品副产物生态安全利用
(3)食品质量安全管控与信息化
电话：
邮箱：y_deng@sjtu.edu.cn
地址：上海市东川路800号

个人简介：
邓云，博士、 研究员、博士生导师。2006年毕业于上海交通大学，获博士学位。2006年在Oregon State University做博士后研究工作，2013年在Cornell University做访问****，2016年在云南省大理州洱源县（挂职）副县长。先后荣获上海市“浦江人才”和“Wilmar优秀青年教师”称号。曾获得省部级一等两次，二、三等奖各一次。主要从事食品/园艺产品保鲜加工、活性组分构效关系与代谢调控、活性包装材料开发、农产品副产物增值利用、食品质量安全管控与信息化等方面研究。主持或参与项目30余项，包括国家十一五支撑计划、国家自然基金、省部级重大专项、上海市自然基金以及企业横向等。发表论文120余篇，其中SCI 70余篇，EI 10篇，专利20余项，主编著作1部，参编著作3部。
近期代表性论文与专著：
1. Qiu, G., Wang, D., Song, X., Deng, Y*., & Zhao, Y. (2018). Degradation kinetics and antioxidant capacity of anthocyanins in air-impingement jet dried purple potato slices.Food Research International,105, 121-128.
2. Hu, G., Zheng, Y., Liu, Z., Xiao, Y., Deng, Y*., & Zhao, Y. (2017). Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein.Food Chemistry,221, 1860-1866.
3. Zhang, Y., Deng, Y*., & Zhao, Y. (2017). Structure-based modelling of hemocyanin allergenicity in squid and its response to high hydrostatic pressure.Scientific Reports,7, 40021.
4. Hu, G., Zheng, Y., Liu, Z., Deng, Y.*, & Zhao, Y. (2016). Structure and IgE-binding properties of α-casein treated by high hydrostatic pressure, UV-C, and far-IR radiations.Food Chemistry,204, 46-55.
5. Yue, J., Zhang, Y., Jin, Y., Deng, Y.*, & Zhao, Y. (2016). Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles.Food Chemistry,194, 12-19.
6. Zhang, Y., Wang, G., Jin, Y., Deng, Y.*, & Zhao, Y. (2016). Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid (Todarodes pacificus) muscles.Food Control,60, 189-195.
7. Jin, Y., Deng, Y.*, Qian, B., Zhang, Y., Liu, Z., & Zhao, Y. (2015). Allergenic response to squid (Todarodes pacificus) tropomyosin Tod p1 structure modifications induced by high hydrostatic pressure.Food and Chemical Toxicology,76, 86-93.
8. Deng, Y., Luo, Y., Wang, Y., & Zhao, Y. (2015). Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets.Food Chemistry,171, 168-176.
9. Zhang, Y., Dai, B., Deng, Y*, & Zhao, Y. (2015). AFM and NMR imaging of squid tropomyosin Tod p1 subjected to high hydrostatic pressure: evidence for relationships among topography, characteristic domain and allergenicity.RSC Advances,5(89), 73207-73216.
10. Deng, Y., Zhao, Y., Padilla-Zakour, O., & Yang, G. (2015). Polyphenols, antioxidant and antimicrobial activities of leaf and bark extracts of Solidago canadensis L.Industrial Crops and Products,74, 803-809.
11.Deng, Y., Padilla-Zakour, O., Zhao, Y., & Tao, S. (2015). Influences of high hydrostatic pressure, microwave heating, and boiling on chemical compositions, antinutritional factors, fatty acids, in vitro protein digestibility, and microstructure of buckwheat.Food and Bioprocess Technology,8(11), 2235-2245.
12. Deng, Y.,Yang, G., Yue, J., Qian, B., Liu, Z., Wang, D., ... & Zhao, Y. (2014). Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts.Food Control,38, 184-191.
13. Deng, Y., Wang, Y., Yue, J., Liu, Z., Zheng, Y., Qian, B., ... & Zhao, Y. (2014). Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying.Food Control,36(1), 102-110.
14. Deng, Y., Luo, Y., Wang, Y., Yue, J., Liu, Z., Zhong, Y., ... & Yang, H. (2014). Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration.Journal of Food Engineering,123, 23-31.
15. Deng, Y., Jin, Y., Luo, Y., Zhong, Y., Yue, J., Song, X., & Zhao, Y. (2014). Impact of continuous or cycle high hydrostatic pressure on the ultrastructure and digestibility of rice starch granules.Journal of Cereal Science,60(2), 302-310.
16. 邓云等编著，冷冻食品质量控制与品质优化.化学工业出版社, 2008.