个人简介
杨瑞金，男，1964年生。现任江南大学食品学院副院长、教授、博士生导师，是食品酶学方向学科带头人。同时兼任江南大学中国食品产业发展战略研究中副主任、江苏省高校青蓝工程中青年学术带头人、国家发展改革委员会产业司轻纺工业专家、中国食品科技学会果蔬加工分会常务理事、中国农学会农产品贮藏加工分会理事、《中国甜菜糖业》编委会编委、Journal of Agricultural and Food Chemistry, Journal of Food Science, Food Chemistry, European Food Research and Technology，Journal of Membrane Science, International Journal of Food Science & Technoology等国际食品学术期刊审稿人。
1998年在无锡轻工业大学获得工学博士学位后留校工作。2002年赴美国俄亥俄州立大学食品科技系担任高级访问学者，2008年被推选为江苏省“青蓝工程”中青年学术带头人同时受聘于美国农业部东部研究中心担任高级访问学者。 2009年被评选为杭州市钱江特聘专家。2010年被评选为无锡市有突出贡献中青年专家，2012年获得第十届“江苏省优秀科技工作者”荣誉称号。
近期论文
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1. Qiuyun Shen , Ruijin Yang*, Xiao Hua, Fayin Ye, He Wang, Wei Zhao, Kun Wang .Enzymatic Synthesis and Identification of Oligosaccharides Obtained by Transgalactosylation of Lactose in the Presence of Fructose Using -Galactosidase from Kluyveromyces lactis. Food Chemistry,2012, 135: 1547-1554
2. Wei Zhao, Ruijin Yang*.Pulsed Electric Field Induced Aggregation of Food Proteins: Ovalbumin and Bovine Serum Albumin, Food and Bioprocess Technology,2012, 5(5), 1706-1714
3. Wang, He ; Ruijin Yang; Xiao Hua; Zhong Zhang,Wei Zhao, Wenbin Zhang, Expression, Enzymatic Characterization, and High-Level Production of Glucose Isomerase from Actinoplanes missouriensis CICIM B0118(A) in Escherichia coli, Zeitschrift Fur Naturforschung Section C-A Journal of Biosciences, 2012, 66(11-12), 605-613
4. Hefei Zhao, Xiao Hua, Ruijin Yang* , Liming Zhao , Wei Zhao , Zhong Zhang Diafiltration process on xylo-oligosaccharides syrup using nanofiltration and its modeling, International Journal of Food Science and Technology,2012, 47(1), 32-39
5. Sha Zhang, Ruijin Yang*, Wei Zhao. Oxidation of oleic acid under pulsed electric field processing. Food Research International, 2011, 44: 1463-1467.
6. Wei Zhao, Ruijin Yang*, Howard Q. Zhang, Wenbin Zhang, Xiao Hua, Yali Tang. Quantitative and real time detection of pulsed electric fields induced damage on Escherichia coli cells and sublethally injured microbial cells using flow cytometry in combination with fluorescent techniques. Food Control, 2011, 22, 3-4: 566-573.
7. Sha Zhang, Ruijin Yang*, Wei Zhao. The first ESR observation of radical species generated under pulsed electric fields processing. LWT - Food Science and Technology, 2011,44 (4): 1233-1235.
8. Sha Zhang, Ruijin Yang*, Wei Zhao. Influence of Pulsed Electric Field Treatments on the Volatile Compounds of Milk in Comparison with Pasteurized Processing. Journal of Food Science, 2011,76 (1):127-132.
9. Zhong Zhong, Ruijin Yang*, Xiao Hua. Purification of lactulose syrup by using nanofiltration in a diafiltration mode. Journal of Food Engineering, 2011,105 (1): 112-118.
10. Qiuyun Shen, Ruijin Yang*, Xiao Hua, Fayin Ye, Wenbin Zhang, Wei Zhao Gelatin-templated biomimetic calcification for β-galactosidase immobilization. Process Biochemistry, 2011, 46:1565-1571.
11. He Wang, Ruijin Yang*, Yanning Liu,Weibin Zhang,Wei Zhao,Yanpeng Zhang, Xiao Hua. Effects of low dose gamma irradiation onmicrobial inactivation and physicochemical properties of fried shrimp (Penaeus vannamei). International Journal of Food Science and Technology, 2010, 45, 1088–1096.
12. Xiaoling Luo, Ruijin Yang *, Wei Zhao, Zhenzhu Cheng, and Xiaoyan Jiang. Gelling Properties of Spanish Mackerel (Scomberomorus niphonius) Surimi as Affected by Washing Process and High Pressure. International Journal of Food Engineering, 2010, 6(4), Article 3.
13. Wei Zhao, Ruijin Yang*, Xiao Hua, Wenbin Zhang. Inactivation of Polyphenoloxidase of Pear by Pulsed Electric Fields, International Journal of Food Engineering, 2010, 6(3), Article 4.
14. Zhong Zhang, Ruijin Yang*, He Wang, Fayin Ye, Sha Zhang, Xiao Hua. Determination of lactulose in foods: a review of recent research. International Journal of Food Science & Technology, 2010 ,45, 1081-1087.
15. Xiao Hua, Hefei Zhao, Ruijin Yang*, Wenbing Zhang, Wei Zhao. Coupled model of extended Nernst–Planck equation and film theory in nanofiltration for xylo-oligosaccharide syrup. Journal of Food Engineering, 2010, 100, 302-309.
16. Wei Zhao, Ruijin Yang*. Experimental Study on Conformational Changes of Lysozyme in Solution Induced by Pulsed Electric Field and Thermal Stresses. The Journal of Physical Chemistry B., 2010, 114: 503-510.
17. Xiao Hua, Ruijin Yang*, Wenbin Zhang, Ying Fei, Zhengyu Jin and Bo Jiang. Dual-enzymatic Synthesis of Lactulose in Organic-aqueous Two-phase Media. Food Research International, 2010, 43：716-722.
18. Zhong Zhang, He Wang, Ruijin Yang* and Xiaoyan Jiang. A Novel Spectrophotometric Method for Quantitative Determination of Lactulose in Food Industries. International Journal of Food Science & Technology, 2010, 45：258-264.
19. Wei Zhao, Ruijin Yang*, Wenbin Zhang, Xiao Hua. Investigation of the Protein-protein Aggregation of Egg White Proteins under Pulsed Electric Fields. Journal of Agricultural and Food Chemistry, 2009, 57：3571-3577.
20. Wei Zhao, Ruijin Yang*, Mo Wang. Cold storage temperature following pulsed electric fields treatment to inactivate sublethally injured microorganisms and extend the shelf life of green tea infusions. International Journal of Food Microbiology, 2009, 129： 204-208.
21. Wei Zhao, Ruijin Yang*. Effect of high-intensity pulsed electric fields on the activity, conformation and self-aggregation of pepsin. Food Chemistry, 2009, 114：777-781.
22. Wei Zhao, Ruijin Yang*, Mo Wang, Rongrong Lu. Effects of pulsed electric fields on bioactive components，colour and flavour of green tea infusions. International Journal of Food Science & Technology, 2009, 44：312-321.
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