姓 名：赵燕
职 称：研究员
导师类型：博导、硕导
学科方向：食品科学与工程
电 话：13970955859
邮 箱：zhaoyan@jxau.edu.cn
教育经历：
2003.9-2008.6 南昌大学，食品科学，博士
1999.9-2003.7南昌大学，食品科学与工程，学士
工作经历：
2021.8-至今，江西农业大学，食品科学与工程学院，副研究员、研究员
2008.7-2021.7，南昌大学，食品学院，助理研究员、副研究员
教授课程：
畜产品加工学
科研项目：
近年来主持国家自然科学基金5项，江西省杰出青年基金、江西省科技支撑项目等省部级课题7项，并承担多项企业横向课题。
主持的主要课题包括：
1、国家自然科学基金：卤制期蛋清蛋白三维网络凝胶结构的演变及其与消化行为之间的关系（32260608），2023.01-2026.12，33万
2、国家自然科学基金：基于多尺度蛋白质-脂质超分子组装体解构重组装的碱致蛋黄“溶胶-凝胶”转变机制（32060551），2021.01-2024.12，35万
3、国家自然科学基金：基于美拉德反应的皮蛋蛋白色泽形成机理与定向调控研究（31760439），2018.01-2021.12，38万
4、国家自然科学基金：重金属化合物在皮蛋凝固过程中的双重协同调控作用机理研究（31460400），2015.01-2018.12，52万
5、国家自然科学基金：禽蛋碱加工过程中危害物赖丙氨酸的形成机理研究（31101293），2012.01-2014.12，22万
6、江西省杰出青年基金（原创探索类）：磷酸化卵转铁蛋白-细菌纤维素抗菌膜的可控构建、成膜机制及其对无重金属皮蛋的保鲜作用（20224ACB215008），2023.01-2025.12，20万
7、江西省科技支撑项目：无重金属皮蛋的加工关键技术研究（20151BBF60022），2015.01-2019.12，15万
8、江西省青年科学家培养对象（20153BCB23028），2015.01-2019.12，10万
9、江西省自然科学基金：胚胎蛋中抗菌肽的分离、纯化、结构鉴定及抗菌机理研究（20132BAB214008），2013.01-2015.12，2万
11、南昌大学食品科学与技术国家重点实验室青年骨干研究基金：皮蛋加工过程中赖丙氨酸的形成规律与控制研究（SKLF-QN-201113），2011.01-2012.12，2万
12、企业横向课题：高品质咸鸭蛋生产关键技术研究，2019.11-2022.10，江西天韵农业开发股份有限公司，30万
13、企业横向课题：咸皮蛋生产关键技术，2019.11-2022.10，江西天韵农业开发股份有限公司，30万
发表论文情况：
以第一作者或通讯作者在国内外食品科学领域杂志上发表学术论文100余篇，其中SCI论文60余篇。近五年代表作如下：
2、Hui Xue, Huilan Liu, Guowen Zhang, Yonggang Tu*, Yan Zhao*. Changes in physicochemical properties and lipid oxidation lead to the formation of mud on salted egg yolks during storage [J]. Food Chemistry, 2023, 409: 135341.
3、Hui Xue, Tianfeng Han, Mingsheng Xu, Yao Yao, Na Wu, Shuping Chen, Guowen Zhang, Wenjun Wang, Yan Zhao*, Yonggang Tu*. Processing technology, principle, and nutritional characteristics of preserved eggs: A review [J]. Trends in Food Science & Technology, 2022, 128: 265-277.
5、Binghong Gao, Xiaobo Hu, Hui Xue, Ruiling Li, Huilan Liu, Tianfeng Han, Yonggang Tu, Yan Zhao*. The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance. Frontiers in Nutrition, 2022, 9:998448.
6、Hui Xue, Huilan Liu, Na Wu, Guowen Zhang, Yonggang Tu*, Yan Zhao*. Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure [J]. Ultrasonics Sonochemistry, 2022, 89: 106149.
7、Ruiling Li, Hui Xue, Binghong Gao, Huilan Liu, Tianfeng Han, Xiaobo Hu, Yonggang Tu*, Yan Zhao*. Physicochemical properties and digestibility of thermally induced ovalbumin-oil emulsion gels: Effect of interfacial film type and oil droplets size1[J]. Food Hydrocolloids, 2022, 131, 107747.
9、Hui Xue, Yonggang Tu*, Guowen Zhang, Meng Xu, Xiaojuan Xin, Yan Zhao*. Mechanism of the amelioration of the protein digestibility of whole marinated eggs by strong alkali pickling: Physicochemical properties, gel structure, and proteomics[J]. Food Research International, 2022, 156, 111348.
10、Binghong Gao, Xiaobo Hu, Hui Xue, Ruiling Li, Huilan Liu, Tianfeng Han, Dandan Ruan, Yonggang Tu, Yan Zhao*. Isolation and screening of umami peptides from preserved egg yolk by nano-HPLC-MS/MS and molecular docking[J]. Food Chemistry, 2022, 377: 131996.
11、Hui Xue, Guowen Zhang, Tianfeng Han, Ruiling Li, Huilan Liu, Binghong Gao, Yonggang Tu, Yan Zhao*. Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol-egg white under thermal treatment[J]. Food Chemistry, 2022, 372: 131319.
13、Huilan Liu, Feng Feng, Hui Xue, Binghong Gao, Tianfeng Han, Ruiling Li, Xiaobo Hu, Yonggang Tu, Yan Zhao*. Effects of partial replacement of NaCl by KCl and CaCl2 on physicochemical properties, microstructure, and textural properties of salted eggs[J]. Journal of Food Science, 2022, 87: 795-807.
14、Hui Xue, Yonggang Tu, Guowen Zhang, Xiaojuan Xin, Hui Hu, Wei Qiu, Dandan Ruan, Yan Zhao*. Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel[J]. Ultrasonics Sonochemistry, 2021, 81: 105857.
15、Hui Xue, Meng Xu, Guowen Zhang, Feng Feng, Yuting Wang, Danhui Cao, Yonggang Tu, Yan Zhao*. Effects of stewing with tea polyphenol on the gel properties, microstructure, and secondary structure of boiled egg white [J]. Journal of Food Science, 2021, 86: 4262-4274.
16、Binghong Gao, Xiaobo Hu, Ruiling Li, Ying Zhao, Yonggang Tu, Yan Zhao*. Screening of characteristic umami substances in preserved egg yolk based on the electronic tongue and UHPLC-MS/MS [J]. LWT-Food Science and Technology, 2021, 152: 112396.
18、Danhui Cao, Feng Feng, Chunhong Xiong, Jianke Li, Hui Xue, Ying Zhao, Yuting Wang, Yonggang Tu, Yan Zhao*. Changes in lipid properties of duck egg yolks under extreme processing conditions[J]. Poultry Science, 2021, 100(7), 101140.
19、Yan Zhao, Feng Feng, Yuan Yang, Chunhong Xiong, Mingsheng Xu, Yonggang Tu*. Gelation behavior of egg yolk under physical and chemical induction: A review[J]. Food Chemistry, 2021,355: 129569.
20、Yuting Wang, Chunhong Xiong, Wenxiang Luo, Jianke Li, Yonggang Tu, Yan Zhao*. Effects of packaging methods on the quality of heavy metals–free preserved duck eggs during storage [J]. Poultry Science, 2021, 100(5): 101051.
21、Hui Xue, Meng Xu, Mingfu Liao, Wenxiang Luo, Guowen Zhang, Yonggang Tu*, Yan Zhao*, Effects of tea and illicium verum braise on physicochemical characteristics, microstructure, and molecular structure of heat-induced egg white protein gel [J]. Food Hydrocolloids, 2021, 110: 106181.
22、Hui Xue, Yonggang Tu, Meng Xu, Mingfu Liao, Wenxiang Luo, Weibo Guo, Guowen Zhang*, Yan Zhao*, Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising [J]. Food Chemistry, 2020,330: 127321.
23、Yan Zhao, Danhui Cao, Yaoyao Shao, Chunhong Xiong, Jianke Li, Yonggang Tu*. Changes in physico-chemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds. Food Hydrocolloids, 2020, 98:105281.
24、Lin Yu, Chunhong Xiong, Jianke Li, Wenxiang Luo, Hui Xue, Rui Li, Yonggang Tu*, Yan Zhao*. Ethanol induced the gelation behavior of duck egg whites. Food Hydrocolloids, 2020, 105:105765.
专利获得情况：
赵燕, 涂勇刚. 一种皮蛋腌制液及其使用方法. ZL 201310074062.2.
赵燕, 涂勇刚, 李建科, 胡明月. 一种咸蛋黄的制作方法. ZL 201310074021.3.
3、赵燕, 涂勇刚, 邵兰兰, 李建科. 一种发酵全蛋的制作方法. ZL 201110412768.6.
4、邓文辉, 赵燕, 涂勇刚, 李建科, 熊波. 一种香酥饼. ZL 201010538346.9.
5、涂勇刚, 王淑珍, 赵燕, 徐明生, 张梦雅. 一种皮蛋蛋白源性抗炎肽饮料及其制备方法. ZL 201710368136.1.
获得奖励：
1、江西省自然科学三等奖：皮蛋品质形成机制与质量控制
2、江西省教学成果奖二等奖：一核两翼四结合创新应用型人才培养模式的探索与实践
3、江西省教学成果奖二等奖：《食品化学》精品课程立体化教材建设