金银哲 博士 副教授 硕士生导师
邮箱：yzjin@shou.edu.cn
研究方向:
1. 物理场强作用下的数智化食品开发
2. 功能性食品的开发与品质控制
3. 食品工程仿真与智能设计
个人简介：
主持和参与国家自然基金、“蓝色粮仓”国家重点研发项目等国家级及省部级课题10余项，在国内外核心期刊上已发表了150多篇学术论文，其中SCI论文60多篇，授权国家专利10余项。
学术兼职：
普通高等学校本科教育教学评估专家、中国仪器仪表协会农仪分会常务理事、欧洲ASIIN工程认证专家、上海市食品添加剂及配料行业协会专家委员、上海市食品学会食品装备专业委员会专家委员、南太湖特聘专家、人才飞地专家等。
教学与课程：食品加工与保藏、创新与科研实践、现代食品冷冻冷藏技术等。
部分学术论文：
1. Yinzhe Jin, Chancong Jiang, Yang Jiao, Yvan Llave, Mika Fukuoka, Noboru Sakai, “Analysis of Ohmic Heating of Yellowtail (Seriola quinqueradiata) Fillets at High Frequencies by 3D simulation—Effect of Ohmic Heating System (Batch and Pseudo-continuous), sample shape and size”, Innovative Food Science and Emerging Technologies, Volume 66, 102482, 2020.
2. Zhengkai Yi, Weiqiang Qiu, Yang Jiao, Kyung Ho Row, Yudong Cheng, Yinzhe Jin*, Calculation of electric field and temperature distribution in a microwave oven with detailed geometric features using numeric simulations, Journal of Microwave Power and Electromagnetic Energy, 55(1), 3-27, 2021.
3. Ping Xiang, Weiqiang Qiu, Ruilin Zheng, Yingshan Jin, Kyung Ho Row, Yang Jiao, Yinzhe Jin*, Dielectric properties ofMaillard reaction solutions formed between different amino acids and glucose under microwave heating, Food and Bioprocess Technology, 14, 1256-1274, 2021.
4. Linbao Wei, Weiqiang Qiu, Yingshan Jin, Ruilin Zheng, Kyung Ho Row, Yudong Cheng, Yinzhe Jin*, Effects of different drying methods on quality changes and energy characteristics of tilapia fillets, Journal of Microwave Power and Electromagnetic Energy, 54(3), 186–209, 2020.
5. Lianzhi Yang, Yaping Wang, Pan Yu, Shunlin Ren, Zhuoying Zhu, Yinzhe Jin, Jizhou Yan, Xu Peng and Lanming Chen, Prophage-Related Gene VpaChn25_0724 Contributes to Cell Membrane Integrity and Growth of Vibrio parahaemolyticus CHN25, Frontiers in Cellular and Infection Microbiology, section Molecular Bacterial Pathogenesis, 10, 595709, 2020.
6. Yaochong Yang, Weiqiang Qiu, Ningping Tao, Yingshan Jin, Yuhui Feng, Yinzhe Jin*，Effect of oil to sample ratio on the quality of fried fish (Pseudorasbora parva), Journal of Food Processing and Preservation, 2021;45:e15712.
7. Yue Liu; Yingwei Xu; Lianzhi Yang; Pingping Liu; Yinzhe Jin; Si Qin; Lanming Chen, Identification of antibacterial components and action modes of methanol-phase extract from Rumex madaio Makino, Molecules, 27, 660, 2022.
8. Mingxiao Cui, Yu Wang, Jeevithan Elango, Junwen Wu, Kehai Liu* and Yinzhe Jin*，Cereus sinensis polysaccharide alleviates antibiotic-associated diarrhea based on modulating the gut microbiota in C57BL/6 mice，Frontiers in Nutrition, 2021, 8: 751992.
9. Yongyang Xu, Weiqiang Qiu, Yuhui Feng, Yingshan Jin, Shanggui Deng, Ningping Tao*, Yinzhe Jin*, Dielectric properties of the Maillard reaction solution between Antarctic Krill enzymatic hydrolysis and glucose under microwave heating, LWT-Food Science and Technology, 161, 113355. 2022.
10. Yinzhe Jin, Minhua Xu, Yingshan Jin, Shanggui Deng, Ningping Tao*, Weiqiang Qiu*, Simultaneous Detection and Analysis of Free Amino Acids and Glutathione in Different Shrimp, Foods 11, 2599, 2022.
11. Xiaomin Li, Yun Deng, Weiqiang Qiu, Yuhui Feng, Yingshan Jin, Shanggui Deng, Ningping Tao, Yinzhe Jin*, Alteration of collagen thermal denaturation, structural and the abrogation of allergenicity in eel skin induced by ohmic heating, Food Chemistry, 391, 133272, 2022.
12. Lili Yan, Yinzhe Jin, Beiyu Zhang, Yingwei Xu, Xu Peng, Si Qin and Lanming Chen, Diverse Aquatic Animal Matrices Play a Key Role in Survival and Potential Virulence of Non-O1/O139 Vibrio cholerae Isolates. Frontiers in Microbiology, section Food Microbiology. 2022, 13: 896767.
13. Li Hu, Weiqiang Qiu, Yuhui Feng, Yingshan Jin, Shanggui Deng, Ningping Tao, Yinzhe Jin*, Effect of recycling ohmic heating on the preparation of chitosan from the Portunus trituberculatus crab shells, Food and Bioprocess Technology, 15, pages2762–2775 (2022).
14. Qiqi Dong; Weiqiang Qiu; Li Li; Ningping Tao; Ashley Liang Wang; Shanggui Deng; Yinzhe Jin*, Extraction of Chitin from White Shrimp (Penaeus vannamei) Shells Using Binary Ionic Liquid Mixtures, Journal of Industrial and Engineering Chemistry, Volume 120, 25 April 2023, Pages 529-541.
15. Xiaomin Li, Yun Deng, Weiqiang Qiu, Yuhui Feng, Yingshan Jin, Lanming Chen, Li Li, Ashily Ling Wang, Ningping Tao, Yinzhe Jin*, Effect of different ohmic heating treatments on the structure of parvalbumin and the abrogation of allergenicity in Japanese eel (Anguilla japonica), Food Chemistry, 432, 137257, 2024.
16. Chenyu Yang, Xiaomin Li, Yun Deng, Weiqiang Qiu, Lanming Chen, Li Li, Ashily Liang Wang, Yuhui Feng, Yingshan Jin, Ningping Tao, Feng Li*, Yinzhe Jin*，Effects of high voltage pulsed electric field on structural properties and immune reactivity of arginine kinase in Fenneropenaeus chinensis，Food Chemistry, 449, 139304, 2024.
17. Jiada Lu, Hongwei Luan, Change Wang, Lili Zhang, Wenzheng Shi, Shuang Xu, Yinzhe Jin, Ying Lu, Molecular and allergenic properties of natural hemocyanin from Chinese mitten crab (Eriocheir sinensis), Food Chemistry, 424, 136422, 2023.
18. An Deng; Xiaomin Li; Weiqiang Qiu; Li Li; Ningping Tao; Yinzhe Jin*, Geometry optimization of microwavable food to improve heating uniformity, Journal of Food Engineering, 369, 111945, 2024.
19. Yingshan Jin, Jianxing Lin, Haiqing Shi, Yinzhe Jin, Qingchao Cao, Yuting Chen, Yihong Zou, Yuanyue Tang, Qiuchun Li, The active ingredients in Chinese peony pods synergize with antibiotics to inhibit MRSA growth and biofilm formation, Microbiological Research 281 (2024) 127625.
20. Xiaoyuan Wang, Ashily Liang Wang, Weiqiang Qiu, Li Li, Yunzi Jiang, Feng Li*, Wenbin Zhao, Yinzhe Jin*, “Effect of High Voltage Pulsed Electric Field Pretreatment on the Biological Activity and Enzymolysis of Phosvitin from Black Carp Roe, Food Biophysics, 20:111, 2025.
21. Jinliang Cheng; Ashily Liang Wang; Weiqiang Qiu; Li Li; Yingshan Jin; Yunzi Jiang; Wenbin Zhao; Feng Li; Yinzhe Jin*, Enhancing the quality of duck egg protein during the pickling process using machine learning and voltage-pulsed electric field, Journal of Food Engineering, 397, 112578, 2025.
22. Xiaoyuan Wang, Ashily Liang Wang#1, Chenyu Yang, Weiqiang Qiu, Li Li, Yunzi Jiang, Feng Li*, Wenbin Zhao, Yinzhe Jin*, Preparation of phosphopeptide-iron chelates from Mylopharyngodon piceus roe phosvitin using high voltage pulsed electric field pretreatment combined with enzymolysis, Journal of Food Measurement and Characterization, 19,8492-8507，2025.
部分研究项目：
1. 微波加热对应型油炸调理食品的开发技术研究
2. 收购现场高水分稻谷品质检测新方法研究
3. 基于紫外成像的换流阀在线监测系统的研究
4. 塑料包装加工产业集群“十四五”发展规划
5. 调味预包装食品微波杀菌工艺优化
6. 微山湖特色休闲渔湖产品开发与精深加工
7. 粮食安全与品质控制
8. 保正食品质量管理体系
出版著作：
《食品低温保藏学》《食品保藏原理与技术》《食品添加剂年鉴》
奖励荣誉：
中国商业联合会科学技术奖三等奖、中国包装联合会科技进步二等奖、上海市浦东新区科技进步奖三等奖等，上海市教学成果一等奖。
课题组成员介绍：
课题组以食品科学与工程相关学科及交叉学科领域的教师、博士后、博士、研究生、本科生组成。课题组注重工程技术在食品领域的应用，强调严谨的科研态度和解决实际问题的能力。旨在培养既掌握食品科学理论基础，又具备工程实践能力和计算机应用能力的复合型人才。