食品科学与工程，博士，讲师、硕士生导师。

电话：15700710776；电子信箱：jiaoye@csust.edu.cn

【个人简介】

2019年江南大学获工学博士学位。2019年5月至今，九州平台-九州(中国)讲师、硕士生导师。主要从事食品加工与营养研究。主持承担国家自然科学基金青年项目、湖南省自然科学基金青年项目等多项科研项目。在JAFC、Food Chem、Food Res. Int.、Crit Rev Food Sci Nutr.、Food Funct.等期刊发表多篇论文。获得“中国食品工业协会科学技术奖”特等奖等奖励。

【主讲课程】

本科生：《食品营养学》

【主要研究领域】

1.食品加工过程中有害产物控制

2.功能性食品研究与开发

【获奖成果】

《谷物蛋白资源高效利用及安全评价》2021年获“中国食品工业协会科学技术奖”特等奖。

【5篇代表性论文】

1.Ye Jiao; Wei Quan; Zhiyong He; Daming Gao; Fang Qin; Maomao Zeng*; Jie Chen*; Effects of Catechins on Nε‑(Carboxymethyl)lysine and Nε‑(Carboxyethyl)lysine Formation in Green Tea and Model Systems, Journal of Agricultural and Food Chemistry, 2019, 67(4): 1254-1260.

2.Ye Jiao; Jialiang He; Zhiyong He; Daming Gao; Fang Qin; Mingyong Xie; Maomao Zeng*; Jie Chen*; Formation of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine during black tea processing, Food Research International, 2019, 121: 738-745.

3.Ye Jiao; Yan Yan; Zhiyong He; Daming Gao; Fang Qin; Mei Lu; Mingyong Xie; Jie Chen*; Maomao Zeng*; Inhibitory effects of catechins on β-carbolines in tea leaves and chemical model systems, Food & Function, 2018, 9(6): 3126-3133.

4.Ye Jiao; Jialiang He; Fengli Li; Guanjun Tao; Shuang Zhang; Shikang Zhang; Fang Qin; Maomao Zeng*; Jie Chen*; Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine in tea and the factors affecting their formation, Food Chemistry, 2017, 232: 683-688.

5.Wei Quan#; Ye Jiao#; Chaoyi Xue; Yong Li; Zhaojun Wang; Maomao Zeng; Fang Qin; Zhiyong He*; Jie Chen*; Processed potatoes intake and risk of type 2 diabetes: a systematic review and meta-analysis of nine prospective cohort studies, Critical Reviews in Food Science and Nutrition, 2020, 1-9.