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余

余达威 (Dawei Yu)

Jiangnan University副研究员

H指数:39

被引数:4,600

个人简介

博士，江南大学副研究员，硕士生导师。2013年9月至2019年1月在江南大学食品科学与工程专业攻读博士学位（硕博连读），2017年9月至2018年9月在美国康奈尔大学食品科学系访学，2009年9月至2013年6月在中国计量大学食品质量与安全专业获学士学位。2023年8月至今任江南大学食品学院副研究员，2019年1月至2023年8月任助理研究员，2019年11月至2022年12月在江南大学食品科学与工程流动站从事博士后研究。入选全球前2%顶尖科学家榜单（2024）。主要从事食品智能包装与保鲜、水生资源深加工、营养方便食品开发等研究。兼任国家农产品加工产业科技创新联盟-预制菜专委会常务理事，国家自然科学基金、部分省市自然基金与科技项目评审专家，国家/江苏现代农业产业技术体系加工岗位、山东泰山产业领军人才（蓝色专项）团队成员。主持国家/省自然科学基金、国家重点研发计划子课题等纵向项目10项，主持百万级校企合作项目5项。近5年来以第一作者或通讯作者发表SCI论文40篇，高被引论文4篇，H指数27（WOS），以第一发明人申请国家发明专利12件，授权专利3件。担任Journal of Future Food、eFood、Modern Agriculture等期刊编委/青年编委。

教育背景

2017.09 – 2018.09
美国康奈尔大学，食品科学系访学博士
2013.09 – 2019.01
江南大学博士（硕博连读）食品科学与工程
2009.09 – 2013.06
中国计量大学学士食品质量与安全

工作经历

2023.08 – 至今
江南大学，食品学院
副研究员
2019.11 – 2022.12
江南大学，食品科学与工程流动站
博士后
2019.01 – 2023.08
江南大学，食品学院
助理研究员

荣誉奖项

全国高校商业精英挑战赛品牌策划竞赛国赛二等奖(A类)（2024）
“欣和杯”食品创意大赛二等奖(B类)（2024）

Effects of atmospheric cold plasma voltage on the interfacial properties of soy protein isolate-sodium alginate nanoemulsions co-loaded with curcumin and resveratrol and their application in surimi gels during chilled storage

大气冷等离子体电压对共载姜黄素和白藜芦醇的大豆分离蛋白-海藻酸钠纳米乳液界面性质的影响及其在冷却贮藏期间在鱼糜凝胶中的应用

Food Research International

IF8

2026-07-010

PRE

Influence of reheating methods on the quality, protein oxidation, and aggregation of sturgeon–silver carp composite myofibrillar protein gel

再加热方法对鲟鱼-鲢鱼复合肌原纤维蛋白凝胶品质、蛋白质氧化及聚集的影响

Journal of the Science of Food and Agriculture

IF3.5

2026-04-160

PRE

Triple-synergy bactericidal action: a mannose-decorated bioinspired coating on silver-mesoporous silica for eradicating multidrug-resistant Mycobacterium tuberculosis

三重协同杀菌作用：一种以甘露糖修饰的生物启发涂层在银-介孔二氧化硅上用于消除多重耐药结核分枝杆菌

IF0

2025-11-250

OAAI

Optimization of powdered and lyophilized roselle leaf extracts: a correlative analysis of extraction methods, structural properties, phenolic composition, and biological activities to enhance functionality

粉末状和冻干罗勒叶提取物的优化：提取方法、结构特性、酚类组成和生物活性的相关性分析，以增强其功能性

Journal of Food Measurement and Characterization

IF3.3

2025-09-010

PRE

Effects of three edible mushroom polysaccharides on the freeze-thaw stability of silver carp (Hypophthalmichthys molitrix) surimi gels: Water retention, gel quality, and structural properties

三种食用菌多糖对鲢鱼（Hypophthalmichthys molitrix）鱼糜凝胶冻融稳定性的影响：持水力、凝胶品质及结构特性

IF9.8

2025-07-110

PRE

Development of biodegradable multifunctional zein-curcumin-quercetin-chondroitin sulfate nanoparticles with cold plasma-modified chitosan-based active film for tilapia preservation

基于冷等离子体改性壳聚糖活性薄膜的、用于罗非鱼保鲜的可生物降解多功能玉米醇溶蛋白-姜黄素-槲皮素-硫酸软骨素纳米粒的开发

Food Hydrocolloids

IF12.4

2025-07-070

PRE

Improved freeze-thaw resistance of emulsified myofibrillar protein gels: Effects of starch crystalline polymorphs and hydrophobic modification on dual structural regulation

乳化肌原纤维蛋白凝胶的冻融稳定性改善：淀粉结晶多晶型物和疏水修饰对双重结构调控的影响

Food Hydrocolloids

IF12.4

2025-07-060

PRE

Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: Protein structure and intermolecular interactions

利用鸡胸肉与大豆分离蛋白复合物改性肌原纤维蛋白以改善凝胶特性：蛋白质结构与分子间相互作用

FOOD HYDROCOLLOIDS

IF12.4

2025-07-011

PRE

The Co3O4 nanosheet hybridized with silver nanoparticles affords long-acting synergetic antimicrobial and catalytic degradation activity (vol 914, 165284, 2022)

JOURNAL OF ALLOYS AND COMPOUNDS

IF6.3

2025-01-010

PRE

Comparative analysis, nutritional properties, and in-vitro gastrointestinal digestion of the antioxidant potential of roselle leaves using drying techniques

FOOD BIOSCIENCE

IF5.9

2024-12-010

PRE

Effects of freeze-thaw cycles and heat treatment on the odor-binding properties of myofibrillar protein to key fishy compounds

FOOD BIOSCIENCE

IF5.9

2024-12-010

PRE

Oxidative regulation and cytoprotective effects of γ-polyglutamic acid on surimi sol subjected to freeze-thaw process

IF9.8

2024-12-010

PRE

Insight into the role of lipids in odor changes of frozen grass carp ( Ctenopharyngodon idella) ) based on lipidomics and GC-MS - MS analysis: Impact of freeze-thaw cycles and heat treatment

IF9.8

2024-11-014

PRE

Uncovering quality changes of surimi-sol based products subjected to freeze-thaw process: The potential role of oxidative modification on salt-dissolved myofibrillar protein aggregation and gelling properties

IF9.8

2024-09-013

PRE

Effects of different thermal methods and degrees on the flavor of channel catfish ( Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds

IF9.8

2024-09-011

OA

In vitro susceptibility of grass carp fish ( Ctenopharyngodon idella ) to oxidized myosin on structural change of protein secondary structure associated with reactive oxygen species (ROS) treatment

FOOD BIOSCIENCE

IF5.9

2024-08-012

PRE

Kinetics and mechanisms of thermal deterioration in silver carp (Hypophthalmichtys molitrix) surimi gel quality under high-temperature sterilization

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2024-07-171

PRE

Green halochromic smart and active packaging materials based on chitosan film loading nanoparticles: Functionality, physicochemical properties and application

基于壳聚糖膜负载纳米颗粒的绿色变色智能和活性包装材料: 功能，理化性质和应用

FOOD HYDROCOLLOIDS

IF12.4

2024-05-0118

PRE

Rapid detection of the freshness of grass carp (Ctenopharygodon idella) fillets by colloidal gold immunochromatography assay

IF6.3

2024-05-012

PRE

Isolation and Purification of Chitosan Oligosaccharides (Mw ≤ 1000) and Their Protective Effect on Acute Liver Injury Caused by CCl4

IF5.4

2024-03-086

OAAI