教育经历 2005.09-2009.06 吉林大学生物与农业工程学院 博士 2000.09-2003.03 哈尔滨商业大学食品科学与工程专业 硕士 1995.09-1999.07 黑龙江商学院食品科学与工程专业 学士 工作经历 2017.09-至今 吉林大学 食品科学与工程学院 教授/博士生导师 2014.05-2015.05 美国俄克拉荷马州立大学（OSU） 访问学者 2009.09-2017.08 吉林大学 食品科学与工程学院 副教授/硕士导师 2004.09-2009.08 吉林大学 军需科技学院 讲师 2003.04-2004.08 中国人民解放军军需大学 军需工程系 讲师 社会及学术兼职 吉林省食品学会理事 教育部学位中心学位论文评议专家

致力于天然产物有效成分提取、功能特性的研究及人类运动失调的分子调节方面的研究

Yu, Yali; Lu, Xiaoyu; Zhang, Tiehua; Zhao, Changhui; Guan, Shiyao; Pu, Yiling; Gao, Feng. Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications. Foods, 2022, 11(4): 601. 影响因子5.561. Yu, Yali; Guan, Yu; Wen, Hedi; Zhang, Yan; Liu, Jingbo; Zhang, Ting. Mild heating assisted alkaline pH shifting modify the egg white protein: The mechanism and the enhancement of emulsifying properties. LWT -Food Science and Technology, 2021, 151(11) : 112094. 影响因子6.056. Yu, Yali; Guan, Yu; Liu, Jingbo ; Hedi, Wen ; Yu, Yiding ; Zhang, Ting. Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability. Food Hydrocolloids, 2021, 121: 107071.影响因子11.504. Yu, Yali; Zhang, Hui; Zhu, Jing; Liu, Jingbo; Zhang, Ting. Effect of ultrasound-irradiation combined pretreatment on the foamability of liquid egg white. Journal of food Science, 2020,85 (12):4312-4318. 影响因子3.693. Sun, Xiaomeng; Ye, Haiqing; Liu, Jing-bo; Wu, Lei; Lin, Dingbo; Yu, Yali（通讯作者）; Gao, Feng. Assessment of anti-diabetic activity of peanut shell polyphenol extracts. Journal of Zhejiang University SCIENCE-B, 2018, 19(10):764-775. 影响因子4.018. Yu, Yali; Wang, Yao; Wang, Ying; Lin, Dingbo; Li, Xinxin; Liu, Jingbo. Preparation and properties of granular cold-water-soluble maize starch by ultrasonic-assisted alcoholic-alkaline treatment. Starch-Starke. 2018, 70: 1700354. 影响因子2.965. Yu, Yali; Wang, Lijun; Ying Wang, Lin, Dingbo; Liu, Jingbo. Hepatoprotective effect of albumin peptides from corn germ meal on chronic alcohol-induced liver injury in mice. Journal of food science, 2017, 82(12):2997-3004. 影响因子3.693. Jin, Yan; Liang, Rong; Liu, Jingbo; Lin, Songyi; Yu Yali（通讯作者）. Effect of structure changes on hydrolysis degree, moisture state, and thermal denaturation of egg white protein treated by electron beam irradiation. LWT - Food Science and Technology, 2017, 4(77):134-141. 影响因子6.056. Lin, Songyi; Liang, Rong; Xing, Jie; Yu, Yali（通讯作者）. Antioxidant activity improvement and evaluation of structure changes of SHECN treated by pulsed electric field (PEF) technology. International journal of food engineering, 2017, 2, 13(3). 影响因子1.836. Lin, Songyi; Liu, Xuanting; Liu, Bolong; Yu, Yali（通讯作者）. Optimization of pine nut (Pinus koraiensis) meal protein peptides on immunocompetence in innate and adaptive immunity response aspects. Food and agricultural immunology. 2017, 28(1): 109-120. 影响因子3.268.