尹明雨 博士 讲师
邮箱：myyin@shou.edu.cn/yin214300841@163.com
研究方向：
1. 海洋活性脂质与脂质组学、水产品脂质及营养品质；
2. 营养功效因子的稳态化保持和递送；
3. 基于海陆结合理念的营养健康食品研究与开发
个人简介：
长期从事水产品精深加工研究工作，主要研究专长包括：传统水产食品加工工艺优化，水产品脂质及营养品质，营养功效因子的稳态化保持和递送，基于海陆结合理念的营养健康食品研究与开发；发表SCI论文40余篇，TOP期刊SCI文章14篇，ESI论文1篇。工作系统评估了水产源不同分子形式甘油酯、磷脂改善代谢综合征及对糖脂代谢关键途径和靶点的分子机制，围绕典型水产消费品（中华绒螯蟹、罗非鱼、虾夷扇贝和毛鳞鱼）脂肪酸谱与脂质结构型分析，解析加工处理过程中物质降解促进水产品干制过程中的良好滋味和口感的形成生化路径，为消费者提供风味优质水产品。
学术兼职：
任上海市食品学会食健康研究专委会副秘书长，担任Journal of Future Foods、Food & Medicine Homology等期刊青年编委，中国生物物理学会、中国水产学会会员
教学与课程：
本科生：食品营养学，营养与健康，食品化学，食安专业综合实验。
研究生：现代食品营养学，水产资源利用研究专题。
学术论文：
1. Jingyi Han, Yuyao Shi, Junlin Zhu, Di Sun, Wenzheng Shi, Changhua Xu, Xichang Wang, Yin, M.*. (2026). Effects of eugenol on physiological metabolism and nutritional quality of Chinese mitten crab (Eriocheir sinensis) during simulated cold chain logistics process. Food Chemistry, 148615.
2. Huaqiong Li, Xutao Li, Xin Song, Yuanji Gao, Xichang Wang, Yin, M.*. (2026). Development of a classification model for squids: Based on physicochemical and quality characteristics. Food Chemistry, 501, 147592.
3. Yulong Zhao, Xutao Li, Guihong Luo, Ryosuke Matsuoka, Yimeng Zhao, Qingqing Jiang, Long Zhang, Wenzheng Shi, Xichang Wang, Yin, M.*. (2025). Multi-step infrared macro-fingerprint features and lipid metabolism in HepG2 cells: Intervention of different sourced phospholipids. Applied Food Research, 5, 101125.
4. Yin, M.; Dai, K.; Qiu, Z.; Shi, Y.; Shi, J.; Matsuoka, R.; Jiang, Q.; Fang, Z.; Shi, W.; Wang, X., Effect of temperature fluctuations during frozen storage on ice crystal distribution and quality of tilapia (Oreochromis mossambicus). Food chemistry 2025, (Part 1), 141104.
5. Li, X.; Dai, K.; Chaijan, M.; Jiang, Q.; Shi, W.; Wang, X.; Yin, M.*, Changes in physicochemical properties and taste quality of Patinopecten yessoensis adductor muscle during cold storage. Food Chemistry 2025, 144566.
6. Zhao, Y.; Qiu, Z.; Shi, Y.; Xu, M.; Jiang, Q.; Shi, W.; Wang, X.; Yin, M.*, In vitro digestion simulation of the meat of Chinese mitten crab: From the perspectives of origin and cooking time. Food Bioscience 2025, 106782.
7. Qiu, Z.; Zheng, Y. S.; Shi, W.; Zhang, L.; Yin, M.*; Wang, X., Comparison of in vitro digestive characteristics of proteins from different sources in simulated elderly gastrointestinal conditions. Food chemistry 2025, (Part 3), 141299.
8. Li, H.; Zhao, Y.; Shi, J.; Chaijan, M.; Wang, X.; Yin, M.*, Impact of Dehydration Processing on Scallop (Patinopecten yessoensis) Adductor Muscle: Structural and Oxidative Insights. Foods 2025, (No.6), 948.
9. Wei, L.; Dai, K.; Qiao, Z.; Qi, X.; Song, Z.; Gu, J.; Lu, Q.; Wang, X.; Yin, M.*, Comparative analysis of nutritional and non-volatile taste components of the Chinese mitten crab (Eriocheir sinensis). Journal of Food Composition and Analysis 2024, 106373.
10. Song, Z.; Zhang, S.; Qi, X.; Yin, M.*; Wang, X., Application of ultrasound technology in the washing process of surimi: improvement of meat yield and gel quality. Food Biophysics 2024, (No.3), 745-760.
11. Yin, M.; Luo, G.; Matsuoka, R.; Zhao, Y.; Zhang, L.; Fang, Z.; Wang, X., Metabolic effects of phospholipids extracted from capelin (Mallotus villosus) roe on HepG2 cells. Food Bioscience 2024, 104257.
12. Yin, M.; Wang, X., Impact of temperature fluctuations on fatty acid composition and nutritional quality of tilapia fillet (Oreochromis niloticus). Journal of Food Measurement and Characterization 2024, (No.3), 1679-1689.
13. Luo, G.; Zhao, Y.; Wang, X.; Yin, M.*, Flavonoid-enriched extract from stevia (Stevia rebaudiana Bertoni) regulated lipid accumulation and gut microbiota in obese mice. International Journal of Food Science and Technology 2024, (No.9), 6065-6077.
14. Yin M., Wang Xichang*, et al. (2023). The valuable and safe supplement of macro- and trace elements to the human diet: Capelin (Mallotus villosus) Journal of Food Composition and Analysis, 104996.
15. Yin, M., Wang Xichang*, et al. (2023). UHPLC-Q-Exactive Orbitrap MS/MS based untargeted lipidomics reveals fatty acids and lipids profiles in different parts of capelin (Mallotus villosus) Journal of Food Composition and Analysis, 105096.
16. Yin, M., Wang Xichang *. Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle. Food Chemistry, 2022.
17. Yin, M., Wang Xichang *. Effects of temperature fluctuations on non-volatile taste compounds in tilapia fillets (Oreochromis niloticus). Food Chemistry, 2023.
18. Yin, M., Tao Ningping, Xi Yinci, Wang Xichang*, et al. (2022). A comparative study on the nutritional evaluation of the head, meat, roe, and viscera of rainbow smelt (Osmerus mordax). Journal of Food Composition and Analysis, 109, 104469.
19. Yin, M., Tao Ningping, Xi Yinci, Wang Xichang*, et al. (2022). Egg Yolk Phospholipids Modulate Microbial Imbalance in the Intestinal Tract of Rats on a High-Fructose Diet. European Journal of Lipid Science & Technology, 124, 1-9.
20. Yin, M., Chen min, Takuya Yanagisawa, Matsuoka Ryosuke, Xi Yinci, Tao Ningping, Wang Xichang*. (2022). Physical properties, chemical composition and nutritional evaluation of common salad dressings. Frontiers in Nutrition, 124, 1-9.
21. Yin, M., Chen min, Matsuoka Ryosuke, Xi Yinci, Wang Xichang*. (2022). Effects of phospholipid type and concentration on the emulsion stability and in vitro digestion behaviors of fish oil-loaded emulsions. Food Science and Technology, 124.
22. Long Zhang#, Yin, M.#, Xichang Wang*. (2021). Meat texture, muscle histochemistry and protein composition of Eriocheir sinensis with different size traits. Food Chemistry, 338, 127632.
23. Yin, M., Matsuoka Ryosuke, Xi Yinci, Wang Xichang*. (2021). Comparison of Egg Yolk and Soybean Phospholipids on Hepatic Fatty Acid Profile and Liver Protection in Rats Fed a High-Fructose Diet. Foods, 10(7), 1569.
24. Yin, M., Fu Xueyan, Wang Xichang*. (2021). Key lipid molecules in hepatopancreas of Eriocheir sinensis: Identification and thermal oxidative degradation characteristics. Journal of Food Biochemistry, 45(6), 13734.
25. 陈敏,尹明雨*,赵一梦,等. 甜叶菊提取物对高糖脂饮食鼠血脂及其肠道菌群的影响[J].食品与发酵工业,2023,49(14):242-249
26. 尹明雨,陈敏,赵一梦. 醋酸杆菌代谢特性与解酒护肝作用机制研究进展[J].中国酿造,2021,40(12):6-11.
27. 唐史杰,陈敏,尹明雨*. 醋酸菌调控肠道菌群以解酒护肝的研究进展[J].食品与发酵工业,2022,48(04):301-306.
28. 尹明雨,柳泽琢也,松冈亮辅,等. 香甜味沙拉酱脂肪酸差异与品质相关性研究[J].食品与发酵工业,2021,47(14):70-75.
29. 尹明雨,张彩霞,松冈亮辅,等. 蛋黄与大豆卵磷脂对高脂饲料大鼠肝脏脂肪酸谱的影响[J].营养学报,2020,42(06):586-591+596.
30. 尹明雨,刘启军,张宗毅,等. 蛋黄磷脂与大豆磷脂调节失血应激性糖脂紊乱作用比较[J].食品与发酵工业,2020,46(23):35-40.
31. 尹明雨,张彩霞,松冈亮辅,等. 卵磷脂的生物活性及其应用研究进展[J].包装工程,2020,41(13):31-39.
研究项目：
1. 基于“肠道菌群-短链脂肪酸-胆汁酸”通路解析虾头磷脂调节脂质代谢紊乱机制，中国博士后人才资助计划，2023.11-2025.6（24万）主持
2. 基于肠道菌群互作解析南美白对虾头磷脂调节脂质代谢的分子机制，中国博士后科学基金面上项目，2023.6-2025.6（8万）主持
3. 甲壳类水产品加工副产物功能脂质提取及其活性研究，上海市超级博士后人才资助计划，2023.12-2025.6（60万）主持
4. 中华绒螯蟹贮运流通过程不饱和脂肪酸消减及其风味品质变化规律研究，国家海洋设施养殖工程技术研究中心开放课题2024.12-2025.12（2.0万）主持
5. 甲壳类水产品加工副产物活性物质绿色循环综合利用关键技术研究，十四五国家重点研发专项课题三，2023.12-2027.12（395万）骨干
6. 增强型乳粉挥发性风味组分解析, 光明集团2025-07 至今, 3.456万元, 在研, 主持
7. 基于海陆理念的新食品开发, 丘比公司,2025-07 至今,24万元,在研,主持