付　余

个人简介

    付余，男，博士（后），教授，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。重庆市引进高层次人才，国家“三区”科技人才，重庆市科技特派员、重庆市农产品加工协会技术专家委员会专家，重庆市水产科技创新联盟理事。近年来，主持国家自然科学基金、国家生猪技术创新中心先导科技项目、重庆市自然科学基金等科研项目十余项。现已发表学术论文100余篇，其中第一/通讯作者在Trends in Food Science & Technology、Critical Reviews in Food Science and Nutrition、Journal of Agricultural and Food Chemistry、Food Chemistry等期刊发表SCI论文50余篇（中科院一区论文36篇，ESI高被引4篇，封面论文4篇），被引2000余次，参编Elsevier、RSC出版的英文学术专著5部，申请/授权国家发明专利6件，相关研究成果在国内外重要学术会议上口头汇报演讲10余次。目前担任国家自然科学基金项目评审专家，国家留学基金委项目评审专家，加拿大家禽研究委员会项目评审专家， CRC Press、Elsevier专著评审专家，20余个SCI期刊审稿专家。

研究方向

（1）食品蛋白质（肽）与营养健康

（2）食品风味化学

（3）动物源食品加工与利用

（4）新型蛋白质资源开发与利用

教育/工作经历

2018.12-至今     西南大学，教授

2016.12-2018.12  丹麦哥本哈根大学，博士后

2016.11-2017.01  英国阿伯丁大学，博士后

2016.02-2016.05  加拿大曼尼托巴大学，访问学者

2013.08-2016.10  丹麦奥胡斯大学，博士

2010.09-2013.07  东北农业大学，硕士

2006.09-2010.07  沈阳师范大学，本科

主持项目

（1）国家自然科学基金项目，32101980

（2）国家生猪技术创新中心先导科技项目，NCTIP-XD/B02

（3）重庆市自然科学基金面上项目，CSTB2023NSCQ-MSX0304

（4）重庆市教育委员会科学技术研究项目，KJQN202100225

（5）重庆市留学人员回国创业创新支持计划项目，cx2019072

（6）重庆市创新人才培养雏鹰计划项目，CY200219

（7）西南大学人才引进计划项目，SWU019009

（8）家蚕基因组生物学国家重点实验室开放课题，2020005

（9）中加食品营养与健康联合实验室开放课题，ZJ202009

（10）广东百维生物科技有限公司横向项目，M2022088

（11）重庆市高等教育教学改革研究项目，233109

（12）西南大学教育教学改革研究项目，2022JY114

学术兼职

SCI期刊《International Journal of Food Science & Technology》副主编

SCI期刊《Journal of Food Biochemistry》学术编辑

SCI期刊《Trends in Food Science & Technology》编委、客座编辑

《Collagen and Leather》青年编委

《食品工业科技》青年编委

英国食品科学技术学会高级会员（ID: 175019）

美国食品科学技术学会会员（ID: 00991663）

中国食品科学技术学会会员（ID: E50202200999M）

荣誉奖励

第八届中国国际“互联网+”大学生创新创业大赛优秀指导教师

重庆市雏鹰计划项目优秀指导教师

西南大学本科优秀毕业论文指导教师

国家留学基金委“国家优秀自费留学生奖学金”

欧洲食品科学技术大会（EFFoST） “杰出博士生奖”

国际肉类科技大会（ICoMST）“最佳论文报告奖”

加拿大功能食品与天然健康产品大会（FFNHP）“最佳论文报告奖”

哈尔滨市自然科学技术三等奖

沈阳市自然学术成果三等奖

《Food Chemistry》期刊杰出审稿人奖

发表论文（近3年，第一或通讯作者）

2023年

Fu, Y., Luo, F., Ma, L., Dai, H., Wang, H., Chen, H., Zhu, H., Yu, Y., Hou, Y., & Zhang, Y. (2023). The moisture adsorption, caking, and flowability of silkworm pupae peptide powders: The impacts of anticaking agents. Food Chemistry, 419, 135989.（1区Top）

Fu, Y. (2023). Sustainable proteins and peptides: interaction of structure and function. International Journal of Food Science & Technology, 58, 1541-1542. （社论）

Guo, M., Fu, Y.^*, Ma, L., Dai, H., Wang, H., Chen, H., Zhu, H., Yu, Y., & Zhang, Y.^* (2023). Collagen Glycopeptides from Transglutaminase-Induced Glycosylation Exhibit a Significant Salt Taste-Enhancing Effect. Journal of Agricultural and Food Chemistry, 71, 22, 8558–8568.（1区Top，封面论文）

Wang, J., Ren, B., Bak, K. H., Soladoye, O. P., Gagaoua, M., Ruiz-Carrascal, J., Huang, Y., Zhao, Z., Zhao, Y., Fu, Y.^* & Wu, W.^* (2023). Preservative effects of composite biopreservatives on goat meat during chilled storage: Insights into meat quality, high-throughput sequencing and molecular docking. LWT, 115033.（1区Top）

Wang, X., Le, B., Zhang, N., Bak, K. H., Zhang, Y.^*, & Fu, Y.^* (2023). Off‐flavour compounds in collagen peptides from fish: Formation, detection and removal. International Journal of Food Science & Technology, 58, 1543-1563.

Sun, A., Chen, L., Wu, W., Soladoye, O. P., Zhang, Y.^*, & Fu, Y.^* (2023). The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor. Food Research International, 165, 112512.（1区Top）

Yuan, F., Fu, Y.^*, Ma, L., Zhu, H., Yu, Y., Feng, X., Sun, Y., Dai, H., Liu, X., Liu, Z. & Zhang, Y.^* (2023). Calcium-chelating peptides from rabbit bone collagen: Characterization, identification and mechanism elucidation. Food Science and Human Wellness. DOI:10.26599/FSHW.2022.9250125.（1区Top）

Zheng, H., Zhao, S., Lu, Y., Zhang, N., Soladoye, O. P., Zhang, Y. ^*, & Fu, Y.^* (2023). Toward the high-efficient utilization of poultry blood: Insights into functionality, bioactivity and functional components. Critical Reviews in Food Science and Nutrition, 1-20.（1区Top）

Xie, S., Wang, X., Zhou, Y., Ma, L., Hou, Y., Soladoye, O.P., Zhang, Y.^*, & Fu, Y.^* (2023). Limited hydrolysis combined with glycation modification of silkworm pupae (Bombyx mori) proteins: Structure-function relationship. Journal of Insects as Food and Feed. DOI: 10.1163/23524588-20220159.

Wang, B., Wu, W., Liu, J., Soladoye, O. P., Ho, C. T., Zhang, Y. ^* & Fu, Y.^* (2023). Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics. Trends in Food Science & Technology, 139, 104137.（1区Top）

Zhu, X., Wang, J., Lu, Y., Zhao, Y., Zhang, N., Wu, W., Zhang, Y.^*, & Fu, Y.^* (2023). Potential of Food Protein-Derived Bioactive Peptides against Sarcopenia: A Comprehensive Review. Journal of Agricultural and Food Chemistry, 71, 5419-5437.（1区Top，封面论文）

2022年

Fu, Y., Li, C., Wang, Q., Gao, R., Cai, X., Wang, S., & Zhang, Y.^* (2022). The protective effect of collagen peptides from bigeye tuna (Thunnus obesus) skin and bone to attenuate UVB-induced photoaging via MAPK and TGF-β signaling pathways. Journal of Functional Foods, 93, 105101.

Luo, J., Yao, X., Soladoye, O. P., Zhang, Y.^*, & Fu, Y.^* (2022). Phosphorylation modification of collagen peptides from fish bone enhances their calcium-chelating and antioxidant activity. LWT, 155, 112978.（1区Top）

Zhou, Y., Wu, W., Zhang, N., Soladoye, O. P., Zhang, Y.^*, & Fu, Y.^* (2022). Deep eutectic solvents as new media for green extraction of food proteins: Opportunity and challenges. Food Research International, 161, 111842. （1区Top）

Bak, K. H.^*, Waehrens, S. S., Fu, Y.^*, Chow, C. Y., Petersen, M. A., Ruiz-Carrascal, J., Bredie, W. L., & Lametsch, R. (2021). Flavor characterization of animal hydrolysates and potential of glucosamine in flavor modulation. Foods, 10, 3008.

Chen, L., Wu, W., Zhang, N., Bak, K. H., Zhang, Y.^*, & Fu, Y.^* (2022). Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints. Food Research International, 112076.（1区Top）

Le, B., Yu, B., Amin, M. S., Liu, R., Zhang, N., Soladoye, O. P., Aluko, R. E., Zhang, Y.^*, & Fu, Y.^* (2022). Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function. Trends in Food Science & Technology, 129, 657-666.（1区Top）

Gao, Y., Lu, Y., Zhang, N., Udenigwe, C. C., Zhang, Y.^*, & Fu, Y.^* (2022). Preparation, pungency and bioactivity of gingerols from ginger (Zingiber officinale Roscoe): A review. Critical Reviews in Food Science and Nutrition, 1-26.（1区Top）

Li, C., Fu, Y.^*, Dai, H., Wang, Q., Gao, R., & Zhang, Y.^* (2022). Recent progress in preventive effect of collagen peptides on photoaging skin and action mechanism. Food Science and Human Wellness, 11, 218-229.（1区Top，高被引论文）

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, 70, 3862-3871.（1区Top，封面论文）

Xia, X., Fu, Y.^*, Ma, L., Zhu, H., Yu, Y., Dai, H., Han, J., Liu, X., Liu, Z., & Zhang, Y.^* (2022). Protein hydrolysates from Pleurotus geesteranus modified by Bacillus amyloliquefaciens γ-glutamyl transpeptidase exhibit a remarkable taste-enhancing effect. Journal of Agricultural and Food Chemistry, 70, 12143-12155.（1区Top，封面论文）

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.（1区Top）

Zhu, X., Zhao, X.-H., Zhang, Q., Zhang, N., Soladoye, O. P., Aluko, R. E., Zhang, Y.^*, & Fu, Y.^* (2022). How does a celiac iceberg really float? The relationship between celiac disease and gluten. Critical Reviews in Food Science and Nutrition, 1-29.（1区Top）

Sun, A., Wu, W., Soladoye, O. P., Aluko, R. E., Bak, K. H., Zhang, Y.^*, & Fu, Y.^* (2022). Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review. Food Research International, 151, 110823.（1区Top，高被引论文）

2021年

Fu, Y., Liu, W., & Soladoye, O. P. (2021). Towards innovative food processing of flavonoid compounds: Insights into stability and bioactivity. LWT, 150, 111968.（1区Top）

Lan, M., Fu, Y.^*, Dai, H., Ma, L., Yu, Y., Zhu, H., Wang, H., & Zhang, Y.^* (2021). Encapsulation of β-carotene by self-assembly of rapeseed meal-derived peptides: Factor optimization and structural characterization. LWT, 138, 110456.（1区Top）

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.（1区Top）

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, 8787-8796.（1区Top）

Yang, Y., Wang, B., Fu, Y.^#, Shi, Y.-g., Chen, F.-L., Guan, H.-N., Liu, L.-L., Zhang, C.-Y., Zhu, P.-Y., Liu, Y.，& Zhang, N. (2021). HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu. Food Chemistry, 346, 128880.（1区Top，高被引论文）

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.（1区Top）

Ren, B., Wu, W., Soladoye, O. P., Bak, K. H., Fu, Y.^*, & Zhang, Y. (2021). Application of biopreservatives in meat preservation: A review. International Journal of Food Science & Technology, 56, 6124-6141.

2020年

Fu, Y., Liu, J., Zhang, W., Wæhrens, S. S., Tøstesen, M., Hansen, E. T., Bredie, W. L., & 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.（1区Top）

Fu, Y., Liu, W. N., & Soladoye, O. P. (2020). Towards potato protein utilisation: Insights into separation, functionality and bioactivity of patatin. International Journal of Food Science & Technology, 55, 2314-2322.

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, 11595-11611.（1区Top）

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, 3429-3442. （1区Top，高被引论文）

Luo, J., Zhou, Z., Yao, X., & Fu, Y.^* (2020). Mineral-chelating peptides derived from fish collagen: Preparation, bioactivity and bioavailability. LWT, 134, 110209.（1区Top）

参编英文专著

（1）Bioavailability of Nutraceuticals and Bioactive Compounds, CRC Press, 2023

（2）Essentials of Food Chemistry, Springer, 2021

（3）Foodomics: Omic Strategies and Applications in Food Science, Royal Society of Chemistry,  2021

（4）Food Proteins and Peptides, Royal Society of Chemistry, 2021

（5）Encyclopedia of Food Chemistry,  Elsevier,  2019

人才培养

实验室每年招收一定数量的研究生、本科生，多次指导学生获批中国国际“互联网+”大学生创新创业大赛金奖、国家级/省级大学生创新训练计划项目。实验室毕业生主要前往哈佛大学、耶鲁大学、瓦赫宁根大学、新加坡国立大学、浙江大学、中国农业大学、中国海洋大学、江南大学、北京理工大学、北京工商大学、华中农业大学、西南大学等世界一流大学继续深造。欢迎具有较强的责任心、强烈的求知欲、积极的学习主动性和自律性的同学加入！

联系方式

地址：重庆市北碚区天生路2号，西南大学食品科学学院

邮政编码：400715

Email: fuy987@hotmail.com; fuy987@swu.edu.cn

学术主页: https://www.researchgate.net/profile/Yu_Fu29