谭雨青 - 中国农业大学 - 食品科学与营养工程学院

个人简介

教育经历 2013.8-2015.8：美国密西西比州立大学食品科学与技术专业理学硕士 2015.8-2018.12：美国密西西比州立大学食品科学与技术专业哲学博士工作经历 2018.8-2019.6：美国农业部西部地区研究中心健康加工食品研究组 United State Department of Agriculture, Western Reginal Research Center, Healthy Processed Food Research Unit (Albany, CA) 博士后 2019.11-至今：中国农业大学食品科学与营养工程学院，副教授教授课程食品保藏原理（本科生课程） Academic communication skills (Cornell-CAU dual program 本科生课程) 水产品加工工艺学（研究生课程） Seminar (研究生课程) 主要科研项目国家自然科学基金青年基金， 32101863，草鱼内源丝氨酸蛋白酶对肌原纤维蛋白凝胶的影响及调控机制，在研， 2022/01-2024/12，主持北京市自然科学基金（面上）， 6222027，基于内源丝氨酸蛋白酶介导的鲟鱼肌原纤维蛋白凝胶性能下降的机制研究，在研， 2022/1-2024/12，主持中国科协第七届青年人才托举工程， 2021QNRC001，在研， 2022/1-2024/12，主持 USDA/NIFA项目：Enhancing Protein Composition In Soybeans For Improving Tofu Quality Using A3 Subunit As A Marker （参与） USDA/NIFA项目：Value-Added Food Utilization Of Catfish By-Products And Invasive Carp Meat （参与）学术兼职 2015-至今，Journal of Food Science, 审稿人 2016-至今，LWT-Food Science and Technology, 审稿人 2017-至今，Food Bioscience, 审稿人 2018-至今，Journal of Functional Foods, 审稿人 2021-至今，Journal of Materials Science and Technology，审稿人

研究领域

水产品加工、副产物高值化综合利用生物活性物质功效评价

近期论文

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Wang, K., Fu, Z., Li, X., Hong, H., Zhan, X., Guo, X., Luo, Y., & Tan, Y*. (2022). Whey protein hydrolysate alleviated atherosclerosis and hepatic steatosis by regulating lipid metabolism in apoE-/-mice fed a Western diet. Food Research International, 111419. Feng, C., Tian, L., Hong, H., Wang, Q., Zhan, X., Luo, Y., & Tan, Y*. (2022). In Vitro Gut Fermentation of Whey Protein Hydrolysate: An Evaluation of Its Potential Modulation on Infant Gut Microbiome. Nutrients, 14(7), 1374. Li, X., Feng, C., Hong, H., Zhang, Y., Luo, Z., Wang, Q., Luo, Y.,& Tan, Y*. (2022). Novel ACE inhibitory peptides derived from whey protein hydrolysates: Identification and molecular docking analysis. Food Bioscience, 48, 101737. Tavakoli, S., Hong, H., Wang, K., Yang, Q., Gahruie, H. H., Zhuang, S., Y, Li., Y, Liang., Y. Tan*., & Y, Luo*. (2021). Ultrasonic-assisted food-grade solvent extraction of high-value added compounds from microalgae Spirulina platensis and evaluation of their antioxidant and antibacterial properties. Algal Research, 60, 102493. Jiao, Y., Liu, C., Feng, C., Regenstein, J. M., Luo, Y., Y. Tan*., & Hong, H*. (2021). Bioaccessibility and Intestinal Transport of Deltamethrin in Pacific Oyster (Magallana Gigas) Using Simulated Digestion/NCM460 Cell Models. Frontiers in Nutrition, 558. Tian, L., Luo, T., Zhuang, S., Li, Y., Hong, H., Shu, R., Tan, Y*., & Luo, Y*. (2022). The changes in physicochemical properties and microbiota composition of grass carp (Ctenopharyngodon idellus) under different aquaculture modes during 4° C storage. Journal of Food Processing and Preservation, 46(1), e16188. Y. Tan., C. Tam., M. Rolston., P. Alves., L. Chen., S. Meng., H. Hong., S. Chang., & W, Yokoyama. (2021). Quercetin ameliorates insulin resistance and restores gut microbiome in mice on high-fat diets. Antioxidants, 10, 1251. Y. Tan., & Chang, S. K. (2021). Protein extraction pH and cross‐linking affect physicochemical and textural properties of protein gels made from channel catfish by‐products. Journal of the Science of Food and Agriculture. 101, 4799-4807. Y. Tan., Tam, C. C., Meng, S., Zhang, Y., Alves, P., & Yokoyama, W. (2021). Cooked Black Turtle Beans Ameliorate Insulin Resistance and Restore Gut Microbiota in C57BL/6J Mice on High Fat Diets. Foods, 10(8), 1691. S. Meng, Y. Tan, S. Chang, J. Li, S. Maleki & N. Puppala. (2020). Peanut allergen reduction and functional property improvement by means of enzymatic hydrolysis and transglutaminase crosslinking. Food Chemistry, 302, 125186. Y. Tan, S. Chang & S. Meng. (2019). Comparing kinetics of the hydrolysis of by-product from Channel catfish (Ictalurus punctatus) fillet processing by eight proteases. LWT, 111, 809-820. Y. Tan, H. Gao, S. Chang, P. Bechtel, & B. Mahmoud. (2019). Comparative studies on the yield and characteristics of myofibrillar proteins from catfish heads and frames extracted by two methods for making surimi-like protein gel products. Food Chemistry, 272, 133-140. Y. Tan & S. Chang. (2018). Isolation and characterization of collagen extracted from Channel catfish (Ictalurus punctatus) skin. Food Chemistry, 242, 147-155. Y. Tan & S. Chang. (2017). Digestive enzyme inhibition activity of the phenolic substances in selected fruits, vegetables and tea as compared to black legumes. Journal of Functional Foods, 38, 644-655. Y. Tan, S. Chang, & Y. Zhang (2017). Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of the phenolic substances in two black legumes of different genera. Food Chemistry, 214, 259-268. （爱思唯尔高被引论文）