1.国家自然科学基金，32572646（2026-2029）、32102028（2022-2024）

2.国家重点研发计划项目子课题，2019YFD0901905（2019-2022）、2023YFF1104904（2024-2027）

3.江苏省自然科学基金，BK20190588（2019-2022）

4.山东省科技项目，2024TSGC0798（2024-2026）

5.无锡市科协青年托举工程项目，2024-2026

6.宁波市级科技项目，20251JH03010063/20251JH03010066（2025-2027）、2026YYS270004（2026-2028）

7.企业委托项目，健九鹤集团（百万级×2），2023-2029

8.企业委托项目，百兴食品（百万级），2024-2030

9.企业委托项目，苗家圆圆（百万级），2026-2031

10.企业委托项目，尚好科技（百万级），2023-2027

11.企业委托项目，舜祥酒业（百万级），2024-2027

近三年代表性论文

1.XuZ., YinH.,Xu Y., Xia W., Yu D.*. Effects of grilling process on the formation pattern of heterocyclic amines and advanced glycation end products and physicochemical quality of premade grilled grass carp fish blocks. Food Chemistry, 2026,531, 151306

2.DaiF., Yu S., CaoY.., ZhuangH.,Jiang, Q., Yu D.*. Ultrasound-Assisted Simultaneous and Efficient Extraction of Flavonoids and Polysaccharides from Hawthorn (Crataegus pinnatifida): Optimization and Bioactivity. ACS Sustainable Chemistry & Engineering, 2026,14(39), 17763-17778.

3.YuS., DaiF., WuJ., NingB., ZhuH., JiangQ., Yu D.*. Sustainable extraction of waxberry (Myrica rubra Sieb. et Zucc.) pomace phenolics using deep eutectic solvents with optimization and bioactivity evaluation. Food Bioscience, 2026,84,109721.

4.Yu D.*; Zhang H., Gao P., Yang F., Yu D., Xia W., Jiang Q.**. Decoding flavor precursors in channel catfish (Ictalurus punctatus): Lipidomics-guided discovery of phosphatidylcholine oxidation pathways under thermal processing. Food Bioscience, 2025, 73, 107647.

5.Zhang M., Xu Y., Jiang Q., Wu Q., Lan R., Xia W., Yu D.*. Effects of three edible mushroom polysaccharides on the freeze-thaw stability of silver carp (Hypophthalmichthys molitrix) surimi gels: Water retention, gel quality, and structural properties. Food Chemistry, 2025, 492, 145524.

6.Zhang L., Yu D.*, Xu Y., et al. Label-free quantitative proteomics to exploit the impact of active films on texture stabilization of refrigerated carp fillets. Food Chemistry, 2025, 488, 144836.

7.Jiang Q.; Zhang H., Gao P., Yang F., Yu D., Xia W., Yu D.*. Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds. Food Chemistry, 2024, 461, 140887.

8.Dong J., Yu D.*, Zhang L., et al. Chitosan/alginate dialdehyde trilayer films with cinnamaldehyde nanoemulsions for grass carp preservation. Food Hydrocolloids, 2024, 147, 109413.

9.Zhang L., Yu D.*, Gu Y., et al. Green halochromic smart and active packaging materials based on chitosan film loading nanoparticles: Functionality, physicochemical properties and application. Food Hydrocolloids, 2024, 150, 109667（ESI高被引）.

10.Ramadhan A.H., Yu D.*, Jiang Q., et al. In vitro susceptibility of grass carp fish (Ctenopharyngodon idella) to oxidized myosin on structural change of protein secondary structure associated with reactive oxygen species (ROS) treatment. Food Bioscience, 2024, 60, 104319.

11.Zhang L., Yu D.*, Xu Y., et al. The inhibition mechanism of nanoparticles-loading bilayer film on texture deterioration of refrigerated carp fillets from the perspective of protein changes and exudates. Food Chemistry, 2023, 424, 136440.

12.Yu D.*, Zhao W., Wan X., et al. The protective pattern of chitosan-based active coating on texture stabilization of refrigerated carp fillets from the perspective of proteolysis. Food Chemistry, 2023, 404, 134633.

13.Zhang L., Yu D.*, Xu Y., et al. Changes in quality and microbial diversity of refrigerated carp fillets treated by chitosan/zein bilayer film with curcumin/nisin-loaded pectin nanoparticles. Food Bioscience, 2023, 54, 102941.

14.Zhang L., Chen D., Yu D.*, et al. Modulating physicochemical, antimicrobial and release properties of chitosan/zein bilayer films with curcumin/nisin-loaded pectin nanoparticles. Food Hydrocolloids, 2022, 133, 107955(ESI高被引).

15.Yu Z., Yu D.*, Dong J., Xia W.. Ultrasound-reinforced encapsulation of proanthocyanidin by chitosan-chondroitin sulfate nanosystem. Food Hydrocolloids, 2022, 132, 107872.

16.Yu Z., Jiang Q., Yu D.*, et al. Physical, antioxidant, and preservation properties of chitosan film doped with proanthocyanidins-loaded nanoparticles. Food Hydrocolloids, 2022, 130, 107686(ESI高被引).

17.Yu D.*, Zhao W., Dong J., et al. Multifunctional bioactive coatings based on water-soluble chitosan with pomegranate peel extract for fish flesh preservation. Food Chemistry, 2022, 374, 131619.

18.Tie H., Sun R., Yu D.*, et al. The apoptosis of grass carp (Ctenopharyngodon idella) muscle during postmortem condition regulated by the cytokines via TOR and N-κB signaling pathways. Food Chemistry, 2022, 369, 130911.

19.Zhang L., Li K., Yu D.*, et al. Chitosan/zein bilayer films with one-way water barrier characteristic: Physical, structural and thermal properties. International Journal of Biological Macromolecules, 2022, 200, 378-387(ESI高被引).

20.Tie H., Dong J., Jiang Q., Yu D.*, et al. Profound changes of mitochondria during postmortem condition used as freshness indicator in grass carp (Ctenopharyngodon idella) muscle. Food Bioscience, 2022, 48, 101749.

1.江苏省高等教育（本科）教学成果奖（重大项目），2025，省部级，10/13

2.江南大学教学成果奖特等奖，2025，校级，9/12

3.全国高校商业精英挑战赛品牌策划竞赛国赛二等奖(A类)，2024，指导老师（排2/2）

[1]余达威，董俊丽，张利铭，郁东兴，刘永健，夏文水，姜启兴，许艳顺.一种抗氧化抑菌的壳聚糖/海藻酸二醛三层膜及其制备方法, ZL202310567562.3

[2]余达威，张利铭，许艳顺，姜启兴，杨方，夏文水.一种具有保鲜和可视化监测鱼肉新鲜度的高韧性壳聚糖基智能膜的制备方法. ZL202311200650.6。

[3]余达威，张利铭，董俊丽，夏文水，姜启兴，许艳顺.一种单向阻水的自清洁型壳聚糖玉米醇溶蛋白双层膜的制备方法. 2022.08.26,中国, ZL202210524752.2。

[4]余达威，赵雯宇，余紫娟，许艳顺，杨方，姜启兴，夏文水.一种用于生鲜淡水整鱼的适度腌制结合生物活性涂膜的保鲜方法. 2020.06.19,中国, ZL202010188651.3。

[5]余达威，铁槐茂，周德刚，顾明月，沈玉斌，姜启兴，许艳顺，夏文水.一种复热即食高品质冷冻熟醉调味小龙虾的制备方法. 2023.08.01,中国, ZL202310408454.1。

本科生：食品工艺学、食品工艺学实验

研究生：食品技术原理与进展、食品物性学分析方法

每年招收食品科学与工程、食品工程专业硕士研究生3~4名。