于智慧

Shanxi Institute of Technology副教授

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被引数:0

个人简介

"个人基本信息于智慧，女，博士，1991.12月出生，山西农业大学食品科学与工程学院，副教授，硕士生导师，主持7项省级项目，以第一作者&通讯作者在Trends in Food Science & Technology，Food Hydrocolloids，Food Chemistry, Food Research International等杂志发表论文20余篇，其中SCI论文21篇（中科院1区TOP论文13篇），单篇最高影响因子15.3。教育及工作经历：2023/01–至今，山西农业大学，食品科学与工程学院，副教授2019/09–2022.12，山西农业大学，食品科学与工程学院，讲师2014/09–2019/06，华中农业大学，食品科学与技术学院，食品科学，博士（硕博连读）2010/09 - 2014/06，华中农业大学，园艺林学学院，茶学，本科主要研究领域:1、非热加工技术（超声波、超高压等）对蛋白（畜产品、杂豆）加工及营养特性的机制研究2、传统蛋制品品质研究及深加工3、多组学（风味组、代谢组）与机器学习解析水果贮藏及加工品质提升机制研究主要教学工作:主讲本科生课程《生物统计学》、《畜产品加工工艺学》参编《禽蛋蛋白质》以及国家林业和草原局院校规划教材《食品生物化学实验》《食品生物化学》学术或社会团体任职或兼职情况：《Journal of Future Foods》《Food Science of Animal Products》《Agricultural Products Processing and Storage》杂志青年编委。主持科研项目（课题）情况:1. 山西省基础研究计划面上项目，蛋黄颗粒在超声协同钠离子诱导下的“解离机制”与盐诱导凝胶特性的构效关系研究，山西省科技厅，2023/06-2026/06，主持2. 山西省基础研究计划青年项目，201901D211381，基于脂质组学探究鸡蛋摄入对非酒精性脂肪肝脂代谢调控机制，2019/09-2022/9，主持3. 山西省创新驱动发展能力提升专项，SXYBKY2019041，基于“肠道菌群-肠-肝轴\"探究鸡蛋对非酒精性脂肪肝（NAFLD）的影响及作用机理， 2020/01-2021/12，主持4. 山西省高等学校教学改革创新项目教学综合改革，基于“雨课堂”的《动物性食品工艺学》混合式教学模式的实践研究，2019/09-2022/9，主持5. 2023年度山西省科普宣传专项项目，微视频，晋膳晋美之探秘小米的“”大营养“，2022/01-2023/01，主持6. 2022年度山西省科普宣传专项项目，微视频，新媒体环境下的鸡蛋营养知识MG动画科普视频，2021/01-2022/01，主持7. 山西省大学生创新创业训练项目，卵白蛋白复合纳米颗粒的制备及其对花青素的包载与递送，2022/06-2023/09，主持近五年代表性论文列表[1] Ma L, Yu D, Zhang N, Sun Y, Ren X, Zheng D, Lliu C, Zhang X, Yu Z. (2025). Mechanism of Synergistic Ultrasound-Ethanol Treatment in Salted Egg Yolk: Rapid Texture Optimization and Flavor Enhancement. Food Chemistry: X 31 (2025)103075. (SCI, 中科院TOP1区) JCR Q1[2] Yu, Z., Liu, C., Gao, Y., Guo, H., Duan, H., Zhang, L., & Chen, Y. (2025). Insight into effects of egg-and soybean-derived phosphatidylcholine on non-alcoholic steatosis in mice and HepG2 cells by lipidomics. Food Science and Human Wellness, 14(5), 9250103. (SCI, 中科院TOP1区) JCR Q1[3] Shang, Z., Yu, D., Zhang, J., Yang, F., Yang, C., Zhang, Y., ... & Yu, Z. (2025). Advances in research on the effects of lactic acid bacteria on the physicochemical, flavor, and nutritional characteristics of fermented egg products. Food Science of Animal Products, 3(2), 9240112.[4] Yu, Z., Gao, Y., Jia, X., Cui, S., Ma, L., Zheng, D., ... & Chen, Y. (2024). Recent advance in high-intensity ultrasound modification of blue food protein: Mechanisms, functional properties and structural alterations. Trends in Food Science & Technology, 143, 104271. (SCI, 中科院TOP1区) JCR Q1[5] Yu, Z., Gao, Y., Duan, H., Zheng, D., Shang, Z., Zhang, L., & Chen, Y. (2024). Ultrasound-assisted germination of red kidney beans: Enhancements in physicochemical and nutritional profiles. Food Chemistry, 454, 139829. (SCI, 中科院TOP1区) JCR Q1[6] Zheng, D., Yu, D., Lin, S., Ji, L., Sun, Y., Liu, C., ... & Yu, Z. (2024). Enhancing salt-induced gelation of egg yolk granules through pH-ultrasound combined treatment: A physicochemical and microstructural analysis. Ultrasonics Sonochemistry, 111, 107101. (SCI, 中科院TOP1区) JCR Q1[7] Yu, Z., Gao, Y., Shang, Z., Ma, L., Xu, Y., Zhang, L., & Chen, Y. (2024). Structural and functional modification of miscellaneous beans protein by high-intensity ultrasound: Mechanism, processing, and new insights. Food Hydrocolloids, 109774. (SCI, 中科院TOP1区) JCR Q1[8] Yu, Z., Gao, Y., Shang, Z., Wang, T., He, X., Lei, J., ... & Chen, Y. (2024). A stable delivery system for curcumin: Fabrication and characterization of self-assembling acylated kidney bean protein isolate nanogels. Food Chemistry, 138526. (SCI, 中科院TOP1区) JCR Q1[9] Yu, Z., Fan, L., Tai, F., Zhang, L., Zhang, X., & Chen, Y. (2024). Yolk free egg substitute improves the serum phospholipid profile of mice with metabolic syndrome based on lipidomic analysis. Food Science and Human Wellness, 13(1), 482-493. (SCI, 中科院TOP1区) JCR Q1[10] Yu, Z., Gao, Y., Wu, M., Zhao, C., Liu, X., Zhang, X., ... & Chen, Y. (2024). Effects of phosphorylated ovalbumin on the quality of pork myofibrillar protein gel: an insight into gelling and physicochemical properties. Journal of Future Foods, 4(2), 149-158. (SCI, 中科院TOP1区) JCR Q1[11] Yu, Z., Ma, L., Liu, B., Wang, W., Shang, Z., Dang, H., & Liu, C. (2023). Improvement of foaming properties of ovalbumin: Insights into the synergistic effect of preheating and high-intensity ultrasound on physicochemical properties and structure analysis. Ultrasonics Sonochemistry, 101, 106672. (SCI, 中科院TOP1区) JCR Q1[12] Yu, Z., Hu, J., Gao, S., Han, R., Ma, L., & Chen, Y. (2022). Joint effects of enzymatic and high-intensity ultrasonic on the emulsifying properties of egg yolk. Food Research International, 156, 111146. (SCI, 中科院TOP1区) JCR Q1[13] Yu, Z., Zhang, H., Guo, H., Zhang, L., Zhang, X., & Chen, Y. (2022). High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis. Ultrasonics Sonochemistry, 106036. (SCI, 中科院TOP1区) JCR Q1[14] Yu, Z., Guo, H., Liu, C., Wang, R., Zhang, L., Zhang, X., & Chen, Y. (2022). Ultrasound accelerates pickling of reduced-sodium salted duck eggs: an insight into the effect on physicochemical, textural and structural properties. Food Research International, 111318. 7. (SCI, 中科院TOP1区) JCR Q1[15] Yu, Z., Yu, D., Dang, H., Zhang, L., Zhang, X., Wang, S. and Chen, Y., 2022. Whole Eggs Improve High-Fat Diet-Induced Disorders of the Hepatic Lipid Profile and Gut Microbiota in Mice. ACS Food Science & Technology, 2(10), pp.1650-1661.[16] Yu, Z., Xu, R., Duan, H., & Ma, L. (2022). Comparative analysis of lipid profiles and flavor composition of marinated eggs from different species. Journal of Food Processing and Preservation, 46(3), e16391. (SCI, 中科院3区) JCR Q2[17] Yu, Z., Wang, N., Geng, F., & Ma, M. (2020). High-density lipoproteins from egg yolk's effect on hyperlipidemia in a high-fat-diet obese mouse using lipidomic analysis. Food Bioscience, 33, 100492. (SCI, 中科院TOP2区) JCR Q1[18] Yu, Z., Wang, N., Hu, G., & Ma, M. (2019). Comparison of long-term effects of egg yolk consumption under normal and high fat diet on lipid metabolism and fatty acids profile in mice. Food science and biotechnology, 28(4), 1195-1206. (SCI, 中科院3"