食品科學與工程，博士，副教授，碩士生導師。
電子信箱：[email protected]
【個人簡介】
2019年江南大學獲工學博士學位。2019-2022年任長沙理工大學化學與食品工程學院講師，碩士研究生導師；2022年至今任長沙理工大學食品與生物工程學院，副教授，碩士研究生導師。主要從事食品加工與營養研究。主持承擔國家自然科學基金青年項目、湖南省自然科學基金青年項目等多項科研項目。在JAFC、Food Chem、Food Res. Int.、Crit Rev Food Sci Nutr.、Food Funct.等期刊發表多篇論文；獲得“中國食品工業協會科學技術獎”特等獎等獎勵。
【主講課程】
1.《食品工藝學》（本科生）。
【主要研究領域】
1.食品加工過程中有害產物控制；
2.功能性食品研究與開發。
【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.
