赵燕，中国蛋品加工业十大杰出青年，江西省青年科学家培养对象，南昌大学赣江青年学者。

讲授课程 食品添加剂、食品化学、食品安全学 学术成就 近年来主持国家自然科学基金、江西省杰出青年基金、江西省自然科学基金、江西省科技支撑计划项目及企业横向项目10余项。以第一作者或通讯作者在国内外核心刊物发表学术论文50余篇，FoodHydrocolloids，FoodChemistry,JournalofFunctionalFoods，Food&Function等SCI收录20余篇。授权国家发明专利4项。参编教材和科技图书共8部。获江西省教学成果奖1项。 承担课题 1、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），国家自然科学基金，38万

2、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），国家自然科学基金，52万

3、禽蛋碱加工过程中危害物赖丙氨酸的形成机理研究（31101293），国家自然科学基金，22万

4、基于模拟酶切的卵转铁蛋白源性抗肠炎小肽的快速筛选及其作用机制与构效关系研究（2018ACB21031），江西省杰出青年基金项目，20万

5、无重金属皮蛋的加工关键技术研究（20151BBF60022），江西省科技计划项目，15万

6、江西省青年科学家培养对象计划项目（20153BCB23028），江西省科技计划项目，10万

7、胚胎蛋中抗菌肽的分离、纯化、结构鉴定及抗菌机理研究（20132BAB214008），江西省自然科学基金资助项目，2万

8、可控酶修饰蜡质玉米淀粉制备限制糊精及其应用研究（GJJ11042），江西省教育厅2011年度青年科学基金项目，1万

9、皮蛋加工过程中赖丙氨酸的形成规律与控制研究（SKLF-QN-201113），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，2万

蛋品科学与技术，食品蛋白质

1、YanZhao,DanhuiCao,YaoyaoShao,ChunhongXiong,JiankeLi,YonggangTu*.Changesinphysico-chemicalproperties,microstructures,molecularforcesanddigestivepropertiesofpreservedeggwhiteduringpicklingwiththeregulationofdifferentmetalcompounds[J].FoodHydrocolloids,2020.

2、HuiXue,JunjieWang,JiayanXie,ChunhongXiong,JiankeLi,YonggangTu*,YanZhao*,Isolation,purification,andstructureidentificationofantioxidantpeptidesfromembryonatedeggs[J].PoultryScience,2019,98(6):2360-2370.

3、YuanYang#,YanZhao#,MingshengXu,NaWu,YaoYao,HuayingDu,HaiyanLiu,YonggangTu*.Changesinphysico-chemicalproperties,microstructureandintermolecularforceofpreservedeggyolkgelsduringpickling.FoodHydrocolloids,2019,89:131-142.

4、MengyaZhang#,YanZhao#,YaoYao,MingshengXu,HuayingDu,NaWu,YonggangTu*.Isolationandidentificationofpeptidesfromsimulatedgastrointestinaldigestionofpreservedeggwhiteandtheiranti-inflammatoryactivityinTNF-α-inducedCaco-2cells[J].JournalofNutritionalBiochemistry,2019,63:44-53.

5、LilanXu#,YanZhao#,MingshengXu,YaoYao,NAWu,HuayingDu,YonggangTu*.Changesinphysico-chemicalproperties,microstructure,proteinstructuresandintermolecularforceofeggyolk,plasmaandgranulegelsduringsalting[J].FoodChemistry,2019,275:600-609.

6、WeiboGuo#,YanZhao#,YaoYao,NaWu,MingshengXu,HuayingDu,YonggangTu*.Relationshipbetweenproteinstructurechangesandinvitrodigestionofpreservedeggwhiteduringpickling[J].InternationalJournalofBiologicalMacromolecules,2019,138:116-124.

7、LilanXu#,YanZhao#,MingshengXu,XuliangNie,NAWu,YonggangTu*.Formationmechanismoflow-densitylipoproteingelinducedbyNaCl[J].PoultryScience,2019,98(10):5166-5176.

8、MengyaZhang#,YanZhao#,NaWu,YaoYao,MingshengXu,HuayingDu,YonggangTu*.Theanti-inflammatoryactivityofpeptidesfromsimulatedgastrointestinaldigestionofpreservedeggwhiteinDSS-inducedmousecolitis[J].Food&Function,2018,9,6445-6455.

9、LilanXu#,YanZhao#,MingshengXu,YaoYao,XuliangNie,HuayingDu,YonggangTu*.Changesinaggregationbehaviorofrawandcookedsaltedeggyolksduringpickling,FoodHydrocolloids,2018,80:68~77.

10、LilanXu#,YanZhao#,MingshengXu,YaoYao,XuliangNie,HuayingDu,YonggangTu*.Effectsofsaltingtreatmentonthephysicochemicalproperties,texturalproperties,andmicrostructuresofduckeggs[J].PLOSOne,2017,12(8):e0182912.

11、XiongWang#,YanZhao#,YaoYao,MingshengXu,HuayingDu,MengyaZhang,YonggangTu*.Anti-inflammatoryactivityofdi-peptidesderivedfromovotransferrinbysimulatedpeptide-cutinTNF-a-inducedCaco-2cells[J].JournalofFunctionalFoods,2017,37:424-432.

12、YaoyaoShao,YanZhao*,MingshengXu,ZhangyiChen,ShuzhenWang,YonggangTu*.Effectsofcopperionsonthecharacteristicsofeggwhitegelinducedbystrongalkali[J].PoultryScience,2017,96(11):4116-4123.

13、YanZhao,YaoYao,MingshengXu,ShuzhengWang,XiongWang,YonggangTu*.Simulatedgastrointestinaldigestfrompreservedeggwhiteexertsanti-inflammatoryeffectsonCaco-2cellsandamousemodelofDSS-inducedcolitis[J].JournalofFunctionalFoods,2017,35:655-665.

14、YanZhao,ZhangyiChen,JiankeLi,MingshengXu,YaoyaoShao,YonggangTu*.Formationmechanismofovalbumingelinducedbyalkali[J].FoodHydrocolloids,2016,61:390-398.

15、YanZhao,ZhangyiChen,JiankeLi,MingshengXu,YaoyaoShao,YonggangTu*.Changesofmicrostructurecharacteristicsandintermolecularinteractionsofpreservedeggwhitegelduringpickling[J].FoodChemistry,2016,203:323-330.

16、YanZhao,XuyingLuo,JiankeLi,MingshengXu,YonggangTu*.Formationoflysinoalanineineggwhiteunderalkalitreatment[J].PoultryScience,2016,95(3):660-667.

17、YanZhao,XuyingLuo,JiankeLi,MingshengXu,YonggangTu*.Effectofbasicalkali-picklingconditionsontheproductionoflysinoalanineinpreservedeggs[J].PoultryScience,2015,94(9):2272-2279.

18、ZhangyiChen,JiankeLi,YonggangTu*,YanZhao*,XuyingLuo,JunjieWang,MenglinWang.Changesingelcharacteristicsofeggwhiteunderstrongalkalitreatment[J].FoodHydrocolloids,2015,45:1-8.

19、YanZhao,YonggangTu*,MingshengXu,JiankeLi,HuayingDu.Physicochemicalandnutritionalcharacteristicsofpreservedduckeggwhite[J].PoultryScience,2014,93(12):3130-3137.

20、YanZhao,YonggangTu*,JiankeLi,MingshengXu,YouxianYang,XuliangNie,YaoYao,HuayingDu.Effectsofalkalineconcentration,temperature,andadditivesonthestrengthofalkaline-inducedeggwhitegel[J].PoultryScience,2014,93(10):2628-2635.

21、XuyingLuo,YonggangTu*,YanZhao*,JiankeLi,JunjieWang.Effectsofsulfhydrylcompounds,carbohydrates,organicacids,andsodiumsulfiteontheformationoflysinoalanineinpreservedegg[J].JournalofFoodScience,2014,79(8):T1621-T1628.