►个人简介
杨严俊，江南大学食品学院教授、博士生导师，国家蛋品工程技术研究中心技术委员会委员。
►教育背景
高级访问学者，食品科学，美国普度大学
博士后，食品科学，日本京都大学
博士，食品科学，江南大学
硕士，食品科学，江南大学
学士，应用化学，华东理工大学
►研究方向
功能性蛋白乳液体系研究及生物活性物质转运系统构建
活性蛋白/肽的生物制造及高效纯化技术研究
蛋品加工工程化技术研究及功能性禽蛋制品开发
1. 国家自然科学基金面上项目：高强度脉冲电场作用下蛋白质分子的去折叠、复折叠与聚集行为及稳定方法
2. 国家自然科学基金面上项目重点项目：食品碳水化合物结构修饰与功能调控
3. 十二五国家科技支撑计划项目：功能甜味剂与油脂制备关键技术研究及产业化（2011BAD23B03）
4. 省产学研联合创新基金项目：高压脉冲电场连续杀菌设备的研制
5. 横向科研合作项目：秸杆爆破液酶法生产低聚木糖
6. 横向科研合作项目：牡蛎糖原、牡蛎肽和牡蛎调味料的研制
7. 横向科研合作项目：废蚕丝的利用：可溶性丝素蛋白和丝素肽的生产
8. 横向科研合作项目：南美白对虾调理食品研制
►代表性文章
1.Xin Li, Junhua Li, Cuihua Chang, Chenying Wang, Mengqi Zhang, Yujie Su*,Yanjun Yang*. 2019. Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions. Food Hydrocolloids. 90: 118-125
2.Cuihua Chang, Thomas G. Meikle, Yujie Su, Xuting Wang, Chaitali Dekiwadia, Calum J, Drummond, Charlotte E. Conn*,Yanjun Yang*. 2019. Encapsulation in egg white protein nanoparticles protects anti-oxidant activity of curcumin. Food Chemistry. 280: 65-72
3.Yujie Su, Luping Gu, Zipei Zhang, Cuihua Chang, Junhua Li, David Julian McClements*,Yanjun Yang*. 2019. Encapsulation and release of egg white protein in alginate microgels: Impact of pH and thermal treatment. Food Research International. 120: 305-311
4.Chenying Wang, Junhua Li, Xin Li, Cuihua Chang, Mengqi Zhang, Luping Gu, Yujie Su*,Yanjun Yang*. 2019. Emulsifying properties of glycation or glycation-heat modified egg white protein. Food Research International. 119: 227-235
5.Mengqi Zhang, Junhua Li, Cuihua Chang, Chenying Wang, Xin Li, Yujie Su*,Yanjun Yang*. 2019. Effect of egg yolk on the textural, rheology and structural properties of egg gels. Journal of Food Engineering. 246: 1-9
6.Luping Gu, Che Pan, Yujie Su, Ruojie Zhang, Hang Xiao, David Julian McClements*,Yanjun Yang*. 2018. In Vitro Bioavailability, Cellular Antioxidant Activity, and Cytotoxicity of beta-Carotene-Loaded Emulsions Stabilized by Catechin-Egg White Protein Conjugates. Journal of Agricultural and Food Chemistry. 66: 1649-1657
7.Junhua Li, Yufan Zhang, Qiao Fan, Changhao Teng, Weiying Xie, Yue Shi, Yujie Su*,Yanjun Yang*. 2018. Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins. Food Chemistry. 250: 1-6
8.Yujie Su, Bixia Qiu, Cuihua Chang, Xin Li, Mengqi Zhang, Bei Zhou,Yanjun Yang*. 2018. Separation of bovine hemoglobin using novel magnetic molecular imprinted nanoparticles. RSC Advances. 8: 6192-6199
9.Junhua Li, Mengqi Zhang, Cuihua Chang, Luping Gu, Ning Peng, Yujie Su*,Yanjun Yang*. 2018. Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pH. Food Chemistry. 261: 36-41
10.Junhua Li, Chenying Wang, Mengqi Zhang, Yinghong Zhai, Bei Zhou, Yujie Su*,Yanjun Yang*. 2018. Effects of selected phosphate salts on gelling properties and water state of whole egg gel. Food Hydrocolloids. 77: 1-7;
11.Junhua Li, Xin Li, Chenying Wang, Mengqi Zhang, Yali Xu, Bei Zhou, Yujie Su*,Yanjun Yang*. 2018. Characteristics of gelling and water holding properties of hen egg white yolk gel with NaCl addition. Food Hydrocolloids. 77: 887-893
12.Junhua Li, Chenying Wang, Xin Li, Yujie Su,Yanjun Yang*, Xiaobing Yu*. 2018. Effects of pH and NaCl on the physicochemical and interfacial properties of egg white/yolk. Food Bioscience. 23: 115-120
奖励
1.蛋黄免疫球蛋白，教育部科技进步二等奖，2003，排名第一
2.功能性配料的研制与应用，中国食品工业协会二等奖，2003，排名第四
3.第二届中国蛋品加工业“十大杰出人物”，2013
