付余-西南大学西塔学院

教师简历

基本信息

照片/Photo：

电子邮箱/E-mail：fuy 987@hotmail.com；fuy 987@swu.edu.cn

个人简介

付余，博士（后），教授，西南大学西塔学院食品质量与安全系主任。丹麦奥胡斯大学博士，哥本哈根大学博士后，加拿大曼尼托巴大学访问学者。重庆市高层次人才（第四类），国家“三区”科技人才，重庆市农产品加工业协会专家。担任SCI期刊International Journal of Food Science & Technology (IF3.713)副主编、Trends in Food Science & Technology (IF12.563)、Journal of Food Biochemistry (IF2.720)及《食品工业科技》期刊编委。

课程教学

本科生课程：

《食品工艺学》、《食品新产品开发与设计》、《食品生产2（双语）》

研究生课程：

《食品科学专题》、《食品化学（英文）》、《食品科技进展（英文）》

研究方向及课题

食品蛋白质（肽）的功能及其构效关系、新蛋白质资源开发、食品加工副产物高值化。

近三年主持国家自然科学基金项目、重庆市教育委员会研究项目等科研项目7项。

研究成果

近年来发表学术论文50余篇，其中以第一/通讯作者发表SCI论文30余篇，参编英文学术专著5部，授权发明专利2件。

代表性论文（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.