教 師 簡 歷
基本信息
照片/Photo：
電子郵箱/E-mail：fuy987@hotmail.com；fuy987@yggyf.cn
個人簡介
付余，博士（後）🕴，教授，西南大學天辰娱乐平台食品質量與安全系主任。丹麥奧胡斯大學博士，哥本哈根大學博士後，加拿大曼尼托巴大學訪問學者。重慶市高層次人才（第四類），國家“三區”科技人才，重慶市農產品加工業協會專家☁️。擔任SCI期刊International Journal of Food Science & Technology (IF3.713)副主編👨🏽🦱、Trends in Food Science & Technology (IF12.563)、Journal of Food Biochemistry (IF2.720)及《食品工業科技》期刊編委。
課程教學
本科生課程：
《食品工藝學》✔️🏋️、《食品新產品開發與設計》、《食品生產2（雙語）》
研究生課程：
《食品科學專題》、《食品化學（英文）》✷、《食品科技進展（英文）》
研究方向及課題
食品蛋白質（肽）的功能及其構效關系、新蛋白質資源開發🥣、食品加工副產物高值化。
近三年主持國家自然科學基金項目、重慶市教育委員會研究項目等科研項目7項🧔🏿。
研究成果
近年來發表學術論文50余篇🥼🤽🏼♀️，其中以第一/通訊作者發表SCI論文30余篇，參編英文學術專著5部，授權發明專利2件。
代表性論文（10篇）🧛🏿♂️：
[1] Yu, B., Wu, W., Wang, B., Zhang, N., Bak, K. H., Soladoye, O. P., Aluko, R. E., Zhang, Y. *, & Fu, Y.* (2022). Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect. Food Chemistry, 374, 131776.
[2] Luo, F., Fu, Y.*, Ma, L., Dai, H., Wang, H., Chen, H., Zhu, H., Yu, Y., Hou, Y., & Zhang, Y*. (2022). Exploration of dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from silkworm pupae (bombyx mori) proteins based on in silico and in vitro assessments. Journal of Agricultural and Food Chemistry. DOI: 10.1021/acs.jafc.1c08225. (Front Cover)
[3] Shi, J., Zhao, X. H.*, Fu, Y.*, & Lametsch, R. (2021). Transglutaminase-mediated caseinate oligochitosan glycation enhances the effect of caseinate hydrolysate to ameliorate the lps-induced damage on the intestinal barrier function in IEC-6 cells. Journal of Agricultural and Food Chemistry, 69(31), 8787-8796.
[4] Lu, Y., Wang, J., Soladoye, O. P., Aluko, R. E., Fu, Y.*, & Zhang, Y. (2021). Preparation, receptors, bioactivity and bioavailability of γ-glutamyl peptides: A comprehensive review. Trends in Food Science & Technology, 113, 301-314.
[5] Wang, B., Zhang, Q., Zhang, N., Bak, K. H., Soladoye, O. P., Aluko, R. E., Fu, Y.*, & Zhang, Y. (2021). Insights into formation, detection and removal of the beany flavor in soybean protein. Trends in Food Science & Technology, 112, 336-347.
[6] Fu, Y., Liu, J., Zhang, W., Wæhrens, S. S., Tøstesen, M., Hansen, E. T., Bredie, W. L. P., & Lametsch, R. (2020). Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship. Food Chemistry, 306, 125613.
[7] Fu, Y., Shi, J., Xie, S. Y., Zhang, T. Y., Soladoye, O. P., & Aluko, R. E. (2020). Red beetroot betalains: Perspectives on extraction, processing, and potential health benefits. Journal of Agricultural and Food Chemistry, 68(42), 11595-11611.
[8] Fu, Y.*, Zhang, Y.*, Soladoye, O. P., & Aluko, R. E. (2020). Maillard reaction products derived from food protein-derived peptides: Insights into flavor and bioactivity. Critical Reviews in Food Science and Nutrition, 60(20), 3429-3442.
[9] Fu, Y., Therkildsen, M., Aluko, R. E., & Lametsch, R. (2019). Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges. Critical Reviews in Food Science and Nutrition, 59(13), 2011-2027. (ESI Highly Cited Paper)
[10] Fu, Y., Liu, J., Hansen, E. T., Bredie, W. L., & Lametsch, R. (2018). Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma. Food Chemistry, 257, 163-171.
