食品科學(xué)與工程，博士，副教授，碩士生導(dǎo)師。

電子信箱：jiaoye@csust.edu.cn

【個(gè)人簡(jiǎn)介】

2019年江南大學(xué)獲工學(xué)博士學(xué)位。2019-2022年任長(zhǎng)沙理工大學(xué)化學(xué)與食品工程學(xué)院講師，碩士研究生導(dǎo)師；2022年至今任長(zhǎng)沙理工大學(xué)食品與生物工程學(xué)院，副教授，碩士研究生導(dǎo)師。主要從事食品加工與營(yíng)養(yǎng)研究。主持承擔(dān)國(guó)家自然科學(xué)基金青年項(xiàng)目、湖南省自然科學(xué)基金青年項(xiàng)目等多項(xiàng)科研項(xiàng)目。在JAFC、Food Chem、Food Res. Int.、Crit Rev Food Sci Nutr.、Food Funct.等期刊發(fā)表多篇論文；獲得“中國(guó)食品工業(yè)協(xié)會(huì)科學(xué)技術(shù)獎(jiǎng)”特等獎(jiǎng)等獎(jiǎng)勵(lì)。

【主講課程】

1.《食品工藝學(xué)》（本科生）。

【主要研究領(lǐng)域】

1.食品加工過(guò)程中有害產(chǎn)物控制；

2.功能性食品研究與開(kāi)發(fā)。

【5篇代表性論文】

[1]Zhuang Yingjun, Quan Wei, Wang Xufeng, Cheng Yunhui, Jiao Ye*. Comprehensive Review of EGCG Modification: Esterification Methods and Their Impacts on Biological Activities [J]. Foods, 2024, 13(8): 1232.

[2]Cheng Yunhui, Chen Xiuwen, Lin Qinlu, Wang Jing, Chen Yangling, Mo Haoran, Chen Maolong, Xu Zhou, Wen Li, Jiao Ye*. Improvement effect of different polysaccharides on the functional properties of curcumin-loaded rice protein hydrolysate nanoparticles [J]. LWT, 2024, 204: 116471.

[3]Chen Xiuwen, Zhao Hongqing, Wang Hong, Xu Pinji, Chen Maolong, Xu Zhou, Wen Li, Cui Bo, Yu Bin, Zhao Haibo, Jiao Ye*, Cheng Yunhui*. Preparation of high-solubility rice protein using an ultrasound-assisted glycation reaction [J]. Food Research International, 2022, 161: 111737.

[4]Ye Jiao; Wei Quan; Zhiyong He; Daming Gao; Fang Qin; Maomao Zeng*; Jie Chen*; Effects of Catechins on Nε?(Carboxymethyl)lysine and Nε?(Carboxyethyl)lysine Formation in Green Tea and Model Systems, Journal of Agricultural and Food Chemistry, 2019, 67(4): 1254-1260.

[5]Ye Jiao; Jialiang He; Zhiyong He; Daming Gao; Fang Qin; Mingyong Xie; Maomao Zeng*; Jie Chen*; Formation of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine during black tea processing, Food Research International, 2019, 121: 738-745.