食品科学与工程，博士，副教授，硕士生导师。

电话：15700710776

电子信箱：jiaoye@csust.edu.cn

【个人简介】

2019年江南大学获工学博士学位。2019-2022年任新利luck在线·（中国）有限公司官网化学与食品工程学院讲师，硕士研究生导师；2022年至今任新利luck在线·（中国）有限公司官网食品与生物工程学院，副教授，硕士研究生导师。主要从事食品加工与营养研究。主持承担国家自然科学基金青年项目、湖南省自然科学基金青年项目等多项科研项目。在JAFC、Food Chem、Food Res. Int.、Crit Rev Food Sci Nutr.、Food Funct.等期刊发表多篇论文；获得“中国食品工业协会科学技术奖”特等奖等奖励。

【主讲课程】

《食品工艺学》（本科）

【主要研究领域】

1.食品加工过程中有害产物控制

2.功能性食品研究与开发

【主要科研论文】

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.