杨成，女，1987年生于黑龙江省。博士，江南大学食品学院副研究员，硕士研究生导师。研究领域为食品营养与功能性食品，主要从事功能性食品及配料研发，食物加工过程中功能成分的变化以及功能成分的吸收代谢和功效评价研究。主持国家自然科学基金项目1项、江苏省自然科学基金项目1项，作为项目骨干参与项目10余项；先后在Journal of Agricultural and Food Chemistry, Food Chemistry等国际知名期刊发表SCI论文40余篇，参与撰写英文专著1部，中文教材1部。授权国家发明专利4项，获省部级奖项2项。兼任国家技术转移中心兰西分中心负责人，国家自然科学基金项目评审专家，食品领域多个SCI期刊审稿人。于2015年10月至2017年11月在加拿大农业部-圭尔夫食品研发中心(Guelph Research and Development Centre,Agriculture and Agri-Food Canada)做联合培养博士。
教育背景
1)2013.09–2018.06，江南大学，食品科学与工程 博士
2)2015.10–2017.11，加拿大农业部-圭尔夫食品研发中心(AAFC-GRDC)，联合培养博士
3)2010.09–2013.06，江南大学，食品工程 硕士
4)2006.09–2010.06，江南大学，食品科学与工程 学士
工作经历
1)2022.06至今，江南大学食品学院，副研究员
2)2018.07-2022.06，江南大学食品学院，助理研究员
1.国家自然科学基金青年项目，基于Caco-2细胞模型的类胡萝卜素顺式异构体的跨膜运输机制研究（31901654），2020-2022，主持。
2.江苏省自然科学基金青年项目，基于脂质转运蛋白结构特征的类胡萝卜素扩散机制研究（BK20190592），2019-2022，主持。
3.江南大学基本科研计划项目，类胡萝卜素异构体清除自由基活性及吸收机制研究（JUSRP11907），2019-2020，主持。
1.Shi Liangman, Zhu Lunhui, Cao Jialing, Zhang Zhongyuan, Dai Zhuqing, Li Dajing, Zhang Lianfu, Yang Cheng*. A novel mayonnaise product rich in cis-lutein with higher bioaccessibility using natural food ingredients and its textural properties, sensory quality and storage stability. Food Chemistry, 2025, 492: 145579.
2.Tingting Li, Cheng Yang, Lianfu Zhang*. Novel comprehensive perspective on Amadori compounds: preparation, multiple roles and interaction with other compounds, Critical Reviews in Food Science and Nutrition. 2025, 23: 1-24.
3.Xiuli Yu, Cheng Yang, Lianfu Zhang*. A novel tomato pulp with high cis-lycopene content and bioaccessibility through plant-derived sulfur-containing compounds in a simulated food system, Food Research International, 204 (2025) 115915.
4.Xuejian Zhang, Cheng Yang, Jialing Cao, Lianfu Zhang*. Efficient E/Z conversion of (all-E)-lycopene to Z-isomers with a high proportion of (5Z)-lycopene by food grade plant extracts, Food Bioscience, 59, (2024), 104150.
5.Jialing Cao, Rong Tsao, Cheng Yang, Lianfu Zhang*. Aqueous preparation of arginyl-fructosyl-glucose (a maltose-arginine AC) and determination of Amadori compounds (ACs) in red ginseng by ultra-high performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS), Food Research International 187 (2024) 114436.
6.Jialing Cao, Cheng Yang, Jian Zhang, Lianfu Zhang*, Rong Tsao*, Amadori compounds: analysis, composition infood and potential health beneficial functions, Critical Reviews in Food Science and Nutrition, 2023, 01: 406-428.
7.Yun Wang, Cheng Yang, Jian Zhang, Lianfu Zhang*, Interaction of preheated whey protein isolate with rose anthocyanin extracts in beverage model system: Influence on color stability, astringency and mechanism, Food Chemistry, 412 (2023) 135507.
8.Chenyan Li, Cheng Yang, Jian Zhang and Lianfu Zhang*, Formation of Amadori compounds in LIGAO (concentrated pear juice) processing and the effects of Fru-Asp on cough relief and lung moisturization in mice, Food & Function, 2023, DOI: 10.1039/d2fo02903k
9.Ning Cui, Cheng Yang, Xuemei Chen, Jian Zhang, Lianfu Zhang*, Anti-oxidative and anti-inflammatory effects of different lutein isomers in Caco-2 cell model. Food Bioscience, 53 (2023) 102646.
10.Qun Wang, Cheng Yang, Yuanyuan Liu, Jian Zhang, Lianfu Zhang*, Efficient E/Z conversion of (all-E)-lycopene to Z-isomers with a high proportion of (5Z)-lycopene by metal salts, LWT. 2022 (160): 113268.
11.Renjie Zhou, Cheng Yang, Ting Xie, Jian Zhang, Chenqiang Wang, Ziqiang Ma, and Lianfu Zhang* Angiotensin-Converting Enzyme (ACE) Inhibitory Activity and Mechanism Analysis of N(1 Deoxy D fructos-1-yl)-histidine (FruHis), a Food-Derived Amadori Compound, J. Agric. Food Chem. 2022, 70, 2179−2186
12.Yuanyuan Liu, Cheng Yang, Qun Wang, Jian Zhang, Lianfu Zhang* Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juice, J. Food Sci. 2022; 87: 2515–2526
13.Ma, LL; Yang, C; Jiang, X; Wang, Q; Zhang, J; Zhang, LF* Sulfur-Containing Compounds: Natural Potential Catalyst for the Isomerization of Phytofluene, Phytoene and Lycopene in Tomato Pulp, Foods. 2021, 10, 1444.
14.Cheng Yang; Xin Jiang; Lulu Ma; Wenhui Xiong; Shuang Zhang; Jian Zhang; Lianfu Zhang. Carotenoid composition and antioxidant activities of Chinese orange-colored tomato cultivars and the effects of thermal processing on the bioactive components. J. Food Sci., 2021, 86 (5), 1751-1765.
15.Cheng Yang; Hongxiao Yan; Xin Jiang; Huaneng Xu; Rong Tsao; Lianfu Zhang. Preparation of 9Z-β-Carotene and 9Z-β-Carotene High-Loaded Nanostructured Lipid Carriers: Characterization and Storage Stability. J. Agric. Food Chem., 2020, 68 (47), 13844-13853.
16.Cheng Yang; Shuqin Zhang; Rundongdong Shi; Jiahao Yu; Shuo Li; Guanjun Tao; Rong Tsao; Jian Zhang; Lianfu Zhang. LC-MS/MS for simultaneous detection and quantification of Amadori compounds in tomato products and dry foods and factors affecting the formation and antioxidant activities. J. Food Sci., 2020, 85 (4), 1007-1017.
17.Cheng Yang; Lianfu Zhang; Rong Tsao. Chemistry and biochemistry of dietary carotenoids: bioaccessibility, bioavailability and bioactivities. J. Food Bioact., 2020, 10, 32-46.
18.Cheng Yang; Huixiao Liu; Qingrui Sun; Wenhui Xiong; Jiahao Yu; Lianfu Zhang. Enriched Z-isomers of lycopene-loaded nanostructured lipid carriers: Physicochemical characterization and in vitro bioaccessibility assessment using a diffusion model, LWT, 2019, 111: 767-773
19.Cheng Yang; Yousef I. Hassan; Ronghua Liu; Hua Zhang; Yuhuan Chen; Lianfu Zhang; Rong Tsao. Anti-Inflammatory Effects of Different Astaxanthin Isomers and the Roles of Lipid Transporters in the Cellular Transport of Astaxanthin Isomers in Caco-2 Cell Monolayers, J. Agric. Food Chem., 2019, 67(22): 6222-6231
20.Cheng Yang, Maike Ficsher, Chris Kirby, Ronghua Liu, Honghui Zhu, Hua Zhang, Yuhuan Chen, Yong Sun, Lianfu Zhang, and Rong Tsao. Bioaccessibility, cellular uptake and transport of luteins and assessment of their antioxidant activities. Food Chem., 2018, 249, 66-76.
21.Cheng Yang, Lianfu Zhang, Hua Zhang, Qingrui Sun, Ronghua Liu, Jing Li, Leiyan Wu, and Rong Tsao. Rapid and efficient conversion of all-E-astaxanthin to 9Z- and 13Z-isomers and assessment of their stability and antioxidant activities. J. Agric. Food Chem., 2017, 65 (4), 818–826
22.Cheng Yang, Hua Zhang, Ronghua Liu, Honghui Zhu, Lianfu Zhang, and Rong Tsao. Bioaccessibility, cellular uptake and transport of astaxanthin isomers and their anti-oxidative effects in human intestinal epithelial Caco-2 cells. J. Agric. Food Chem., 2017, 65 (47), 10223–10232
23.杨成,姜欣,李晨妍,闫红晓,张建,张连富.类胡萝卜素立体异构体构效关系及其应用研究进展.食品与生物技术学报. 2023, 42(4): 1-15.
英文专著
1.Cheng Yang, Fereidoon Shahidi, Rong Tsao. Biomarkers of oxidative stress and cellular-based assays of indirect antioxidant measurement. Measurement of Antioxidant Activity & Capacity: Recent Trends and Applications. Wiley, 2018, 165-186.
2.Yong Sun, Cheng Yang, and Rong Tsao. Nomenclature and general classification of antioxidant activity/capacity assays.Measurement of Antioxidant Activity & Capacity: Recent Trends and Applications. Wiley, 2018, 1-19.
1.“星火番茄 燎原新疆——科技创新助力新疆番茄产业振兴”获第七届中国国际“互联网+”大学生创新创业大赛江苏省二等奖，指导教师排名第二，2021
2.类胡萝卜素高效制备关键技术及产业化，中国商业联合会科学技术奖一等奖，排名第五，2017
1.杨成，崔宁，张连富.一种将叶黄素酯从全反式构型转化为顺式异构体的方法, ZL202111496470.8,授权日20220927
2.张连富，曹嘉玲，杨成，李婷婷.一种高AFG、低5-HMF含量的红参制品及其制备方法和应用, ZL202310612533.4,授权日20250718
3.张连富，肖源，杨成.一种高乙氧基芸香糖含量的可食用植物微粉及制备方法，国家发明专利ZL 202111681620.2，授权日20231003
4.张连富，刘媛媛，杨成.一种低水煮味道的番茄浓浆产品及其制备方法，国家发明专利，ZL 202210534214.1，授权日20230428
1)人体机能学（本科生）
2)食品营养学（本科生）
3)FunctionalFoods（留学生）
4)Food Microbiology & Safety（江南大学-梅西大学合作办学，助教）
2023级史良曼
2024级朱伦辉
以上资料更新时间截止：2025年8月
